River Cottage light & easy : healthy recipes for everyday PDF
Preview River Cottage light & easy : healthy recipes for everyday
For Freddie CONTENTS Introduction Breakfast Pepper grapefruit Spiced berry salad Limey bananas Soaked almonds with strawberries Breakfast crunch Buckwheat granola Almond milk Polenta porridge with honey Apple and raisin porridge Rhubarb and orange smoothie Plum and vanilla smoothie Honey piña colada smoothie Kiwi and banana smoothie Mango and lime smoothie Raspberry and orange thickie Apple and banana thickie Pumpkin seed drop scones Poppy seed oatcakes Morning tea slice Fruity soda bread Potato cakes Scrambled eggs with kippers Masala omelette Sweet potato rosti Baking Seedy rye soda bread Carrot cornbread Buckwheat and almond scones Savoury pan scones Rye chapatis Socca Buckwheat galettes Spinachy wraps Rye and ale crispbreads Rye grissini Linseed and rosemary crackers Rye-gestives Seedy bars with chilli and rosemary Soup Pea and spinach soup Raw carrot and Bramley soup Bloody beetroot soup Waldorf soup Gooseberry gazpacho Very green soup Fragrant Asian broth Cabbage, carrot and caraway broth New potato, pea and herb broth Sweetcorn and tomato broth Chickpea soup Celeriac, apple and chestnut soup Swede and smoky bacon soup Kipper chowder Roasted fennel and lemon soup Roasted aubergine and tomato soup Roasted mushroom soup Creamy roasted tomato soup Nectarine and raspberry soup Pear, blackberry and walnut soup Salad Lettuce and pea salad with lemony dressing Pear and blueberries with thyme and dates Cauliflower, prosciutto and balsamic dressing Spinach, avocado and strawberry salad Raw mushrooms with chilli and preserved lemon Parsnip, pear and caper salad Fig, blackberry and walnut salad Raw courgette and fennel with peanut dressing Spinach and coconut salad Super-savoury raw cauliflower Orange and beetroot salad with toasted seeds Nordic slaw with rye crumbs Squash, cabbage and carrot slaw Cucurbit salad Tomatoes with tahini Chinese-style bashed cucumber Green salad with Thai dressing Chickpea salad with avocado ‘mayo’ Quinoa and gooseberry tabbouleh Green bean, tomato and lentil salad Roast parsnip and apple salad Brown rice salad Fish Mackerel and fennel escabeche Crab with sprouts Raw fish with tomatoes and basil Smoked mackerel tartare Hot, sweet and sour mussels Spicy sprats Red mullet with sesame root salad Fish-rizo with broad beans Grilled sardines with marinated courgettes White fish with quick cucumber pickle Poached smoked haddock with soft polenta Mackerel baked on fennel and gooseberries Moroccan baked fish Foil-baked fish with celery and anchovies Trout with chermoula Fish with coconutty curried leeks Quick Thai squid curry Fish and tomato curry Mustardy mackerel, spinach and spuds Eggy fish fingers with spring onion rice Storecupboard fishcakes Meat Tamari steak tartare Spiced beef with bashed beans Spicy chicken livers on lemony cucumber Pigeon with cabbage and star anise Bloody Mary steak and avocado Lamb with green beans and mint Parsnips, chorizo, kale and lentils Pork chops, fennel and olives Lamb with cauliflower and chickpeas Aromatic nutty chicken Thai slow-cooked beef Spring chicken Lamb and cashew curry Chicken with lentils and rosemary Leftover lamb with minty mushy peas Cold chicken, anchovies and eggs Cold pork with plums and five-spice Veg Smashed roast Jerusalem artichokes Tempura spring veg with sesame dipping sauce Nasturtium, apple and almond pesto Parsley, anchovy and walnut pesto Caper and olive pesto Rice, eggs and creamed watercress Beetroot burgers Braised new potatoes and lettuce Buckwheat noodles with wakame and ginger Puy lentils with roast Brussels sprouts Roast squash, chicory and blackberries Roast beetroot and potatoes with anchovies New potatoes, asparagus and eggs Baked onions with savoury porridge Roast aubergines with sweet and sour tomatoes Oven-baked shallot and mushroom risotto Squash, red onion and butter bean roast Roast PSB and beans Sesame roast carrots Nutty green beans with orange Dry-fried broccoli with toasted almonds and chilli Radish, mint and spring onion salsa Black bean and blueberry salsa Tinned tomato salsa Fresh tomato, avocado and red onion salsa Fruit Raspberry, date and lime salad Pineapple with muscovado sugar and allspice Elderflower strawberries Mango with lime and chocolate Apple with basil and pine nuts Carroty dried fruit salad Pear, ginger and cashew fool Melon and pineapple in coconut milk Plum, honey and star anise granita Rhubarb and rose sorbet Peach and orange sorbet Strawberry cashew ice cream Banoffee split Apple and prune compote Gooseberries with rosemary Baked pears with almonds and apricots Rhubarb, apple and ginger pie Peach crumble Pear and chocolate cobbler Treats Chocolate and avocado mousse with honeyed strawberries Almond rice pudding with lemon and bay Castagnaccio Chocolate bean cake Fruity cider loaf St Clements polenta cake with blueberries Hazelnut chocolate cake Chestnut marmalade muffins Ultra choc brownies Chestnut and almond shortbread Coconut macaroons Oaty, nutty, fruity cookies Spiced date and almond cookies Nutty cherry choccy bites Popcorn variations Chocolate nut butter Cashew cream Ingredients Gluten-free baking Disclaimer Also by Hugh Fearnley-Whittingstall Suitable for vegans Start to finish in 20 minutes Ideal for a lunchbox All recipes are wheat-free and dairy-free Note that ‘wheat-free’ does not necessarily mean ‘gluten-free’. Recipes using rye flour, for example, contain gluten. Totally gluten-free baking recipes are listed here.
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