Download Cooking for One by Amy Willcock PDF

By Amy Willcock

Residing on one's personal is simply as prone to be a question of selection as now not and the numbers adopting this way of life are expanding forever. but the fun of cooking for one - it takes much less time, washing up is minimum, and you may indulge your self with cuts resembling fillet steak which for better numbers will be prohibitively dear - are usually ignored. The a hundred and fifty in particular devised recipes incorporated the following, reminiscent of poultry Milanese, Salt and Pepper Prawns, child Pumpkin Gratin and Baked Eggs with Spinach, specialize in what the only individual relatively desires to consume - speedy and straightforward last-minute suppers and mid-week treats to lazy weekend nutrition - no longer cut-down recipes for 4. So no matter if you're a occupation woman, a pupil, an empty-nester or purely a guy left to his personal units for a number of days, this booklet will end up helpful.

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Sample text

If you get a tear while rolling, no big deal. Just call it a steam vent and carry on. Remove the towel and gently center the strudel on the pan, seam down. Brush the outside with the remaining butter. Bake for 30 to 35 minutes, or until the strudel is golden and crisp. Remove the pan from the oven and let the strudel cool slightly. Slice with a serrated knife and serve with vanilla or buttermilk ice cream, if desired. The strudel is best eaten the day it’s made, but leftovers can be stored, covered, in the refrigerator for 1 to 2 days.

Dump the mixture into a large bowl. Add 4 tablespoons of the ice water and fluff with a fork until absorbed, adding more water as needed, a tablespoon at a time, until the dough just holds together when you press on it.  Gently knead the dough two or three times, just until it comes together. If it’s a little crumbly around the edges, that’s okay. Wrap the dough in plastic wrap and press it into a 6-inch (15-cm) square. Let it rest in the refrigerator for half an hour. FOR THE FILLING, add the apples, water, 1⁄4 cup sugar, and nutmeg to a medium skillet, and bring to a boil.

Stir the sugar into the apple filling, and then pour the apples on top of the biscotti crumbs on the bottom half of the dough. Fold up the bottom of the dough just over the top of the apples, and then fold in the sides of the dough by at least 2 inches (5 cm). Using the dishtowel as an aid, roll the strudel away from you into a reasonably tight log, taking care not to actually roll the towel into the strudel! If you get a tear while rolling, no big deal. Just call it a steam vent and carry on. Remove the towel and gently center the strudel on the pan, seam down.

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