Margaret Fulton Cookbook: Revised And Updated Edition Of The by Margaret Fulton

By Margaret Fulton

A revised and up-to-date variation of a vintage cookbook with all new photographs

Margaret Fulton is credited because the lady who taught Australians find out how to prepare dinner with the 1st version of her respected quantity, released in 1968. Her kitchen knowledge fills this booklet, with assistance and tips on each web page and recipes and strategies taught together with her trademark readability and ability. The recipes are coded in accordance with their measure of trouble and the time it takes too prepare dinner the dishes in order that chefs could make a menu to compare their services or that matches with their schedules. From Onion and Olive Tart to Coq au Vin and from Bananas with Rum to Sangria, newcomers and gourmands alike will locate anything to fit their tastes during this tantalizing assortment.

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Wash the lettuce and arrange the leaves in a large serving bowl, then add the tuna (drain the oil first) and toss it all together. Quarter the tomatoes and place them on top of the lettuce, with the beans. Shell the eggs, cut them into quarters, and arrange them neatly on top. Pour the dressing over the salad, and add the olives and anchovies, if required. Other ingredients that are sometimes used include radishes and peppers. 60 SALADS Italian PPepper epper Salad There are many ways of serving peppers but this simple recipe is one of the best.

Tabbouleh Bulghur wheat is made from wheat that has been boiled, dried, then ground. As an ingredient it is widely used in countries like Morocco and Tunisia. Serves 4 Ingredients 6 oz (150g) of bulghur wheat 1/8 pint (60ml) of olive oil ½ cucumber cucumber,, chopped 2 tomatoes, peeled and chopped 1 bunch of spring onions 1 bunch of parsley 8 mint leaves, chopped Juice of one lemon Salt Pepper Place the bulghur wheat in a saucepan of water. Bring to the boil, then simmer gently for 10 to 15 minutes until tender.

Mix in the butter then return to the pan and heat until the sauce thickens. 39 BEGINNER’S GRUB Mint Sauce Ingredient Cup of fresh mint 2 tbs vinegar 2 tbs castor sugar 2 tbs hot water Wash the mint then remove the leaves. Finely chop the leaves and place in a bowl with the sugar. Pour on the hot water and stir. Leave for 5 minutes or until the sugar has dissolved. Add the vinegar and leave to infuse for at least 2 hours. Apple Sauce The perfect accompaniment to roast pork. Ingredients 1 lb (500g) cooking apples, peeled, cored, sliced 3 tbs of water Juice of half a lemon ½ oz (15g) butter 2 tsp of sugar Put the apples in a saucepan with the lemon juice, water, sugar and butter and simmer gently until the apples are soft.

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