Vieles lässt sich in einem Topf, einer Pfanne, einer Auflaufform zubereiten, sodass man nach dem Kochen nicht stundenlang die Spuren beseitigen muss. Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. Lower the heat to a simmer and leave to cook for about 25 minutes, stirring regularly, until the grains are soft and plump.

Greenfeast. Spring, Summer : Nigel Slater (author Greenfeast. Spring, Summer : Nigel Slater (author

Add the asparagus tips, broad beans and peas, and continue simmering for five to six minutes, then drop in a couple of handfuls of greens, shredded into thick ribbons. However, if I was feeling cynical I'd argue he's running out of ideas as there was a fair bit of padding with pages with two lines of recipe on and then an artistic brush stroke covering the remaining 1 and 3/4 pages. Slater certainly has an aesthetic eye for a dish, the food is presented like a painting and I love the choice of dish/ background.Was mir bei den Rezepten besonders gefallen hat, waren nicht nur die Fotos, sondern auch die zusätzlichen Kommentare des Autors, der noch Tipps gegeben hat oder Variationen ins Spiel gebracht hat. Main course recipes are meant to yield two servings, contain no meat, and all seem to be on the carb-heavy, or cheese and dairy-heavy side. Or perhaps a frittata, its thin layer of egg topped with asparagus, finger-thick carrots or shredded spring greens.

Greenfeast - Autumn, Winter by Nigel Slater | Waterstones

I think this book missed the mark with me because of its extreme simplicity--which may be what makes someone else love it. Add most of the grated parmesan, then most of the drained asparagus, reserving a few of the loveliest spears for the top.Likewise, a lunch of green lentils and grilled red peppers, or a dinner of roast cauliflower and a bowl of miso soup. Greenfeast autumn, winter is definitely going to help me comfort myself through the long winter ahead. Divide the hot broth between four bowls, and add the remaining spring onions, the peas, basil leaves and the lime juice. I love cooking and being experimental with food but I also like stress-free menus so this ticks every box.

Nigel Slater - GreenFeast Spring/Summer Nigel Slater - GreenFeast Spring/Summer

Der goldene Pinselstrich auf dem Cover wiederholt sich auch innerhalb des Covers mit schwarzen Pinselstrichen zwischen manchen Rezepten, sowie bei den Kapitelneuanfängen. I could read Nigel Slater's books all day, and when I go this book, in July it came to work with me for a week. The idea of collecting these recipes together is for those like-minded eaters who find themselves wanting inspiration for a supper that owes more to plants than animals.

Beautiful writing as ever and a cute little hardcover book with very zen brush illustrations in it (apart from food photos of course) - did not realize that this was a vegetarian cookbook. I notated my thoughts in the margins of the recipe and next time I bake the little root veggie pie, it will be so delicious. The red and tight-leaved white varieties, their leaves shredded into ribbons, are tossed with mayonnaise and sometimes yoghurt, shredded carrots and onion.

The Best Cookbooks: Get inspired in the kitchen and cook up a The Best Cookbooks: Get inspired in the kitchen and cook up a

To make the custard, pour the cream into a saucepan, then place over a low heat and leave until hot.This practice helps me to utilize my weekly farmers market, and create dishes that came from my area. More hospitable and more fun, I think, is a table that has a selection of bowls and dishes of food to which people can help themselves. IT IS quite possible to never make a single recipe of Nigel Slater's, and to simply read his cookbooks cover to cover, like novels that comfort and nourish through words alone.