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One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet

£14£28.00Clearance
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If you are using the curry leaves, melt about a teaspoon of coconut oil in a frying pan and when the surface is shimmering, fry the leaves for about 15 seconds to crisp up. This recipe was originally inspired by one of my all-time favorite cooks, Heidi Swanson of 101cookbooks. It is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp baked edges to fight over.

Three stars because there is nothing fundamentally wrong with book, but it’s one of those that gets bought then is rarely used. My favourite recipes so far have been Muhammara Chickpea Stew, Lemon and Cardamom Dhal (see photo), Carrot and Sesame Pancakes, Cashew Nut Pakoras with Green Dipping Sauce (see photo). The flavour combinations are stunning, the food looked good, and was relatively quick and easy to cook, although maybe not for beginners. The second is I love to use Eat Your Books to plan my meals, and the book is not indexed on the site yet. Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard and extra virgin olive oil, and toss through a bowl of green leaves).These super varied every night recipes celebrate vegetables and deliver knock-out flavour but without taking time and energy. Turn the heat up a little and add the apples and three-quarters of the cabbage, then fry for a further 5 minutes until the cabbage begins to soften. Put the empty pan back on the heat, add the remaining tablespoon of ghee or coconut oil and the cumin and turmeric, cook for a minute or so, then add 100ml water, the potatoes and cauliflower and half the spinach. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Add the remaining ingredients, apart from 2 of the spring onions, the lemon juice, soy sauce, noodles and chilli oil.

For me it's been worth the cost as most of the recipes I've tried are ones I will definitely make again.Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta.

Maybe too ambitious - there may be a good reason other chefs don’t entertain these food combinations. Add the eggs and vanilla, whisk again, add the almond butter, stir until well combined and set aside. For the vegan cake, melt the coconut oil in a pan, then whisk in the dark brown sugar and stem ginger pieces.She has spent almost three years on One and that time has gone into simplifying recipes, attempting to minimise food waste, and offer sustainable choices and value for money. There are also 100 recipes for using up any amount of your most-eaten veg and ideas to help you use the foods that most often end up being thrown away. In her exciting new book, One, the `queen of the greens' gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers.

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