Download Notes from the Larder: A Kitchen Diary with Recipes by Nigel Slater PDF

By Nigel Slater

Following at the luck of Tender and Ripe, this spouse to the bestselling Kitchen Diaries is a gorgeous, inspiring chronicle of a 12 months in nutrients from loved nutrients author Nigel Slater. 

Britain’s most effective nutrition author returns together with his quietly passionate, idiosyncratic musings on a yr within the kitchen, along greater than 250 uncomplicated and seasonal recipes. in response to Slater’s magazine entries, Notes from the Larder is a set of small kitchen celebrations, even if an off-the-cuff supper of grilled lamb, or a quiet second considering a bowl of cauliflower soup with toasted hazelnuts. via this own choice of recipes, Slater deals a glimpse into the day-by-day thought in the back of his cooking and the pleasures of creating meals through hand, reminiscent of his techniques on issues as quite a few because the kitchen knife whose each nick and stain is favourite, tips on how to make somewhat of cheese cross some distance whilst the cabinets are naked, and his reluctance to proportion desserts. 

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Extra resources for Notes from the Larder: A Kitchen Diary with Recipes

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Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Add the cinnamon oil and food coloring and stir to combine. ) 5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and agave syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

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