Savour

Savour

Marc Hirschowitz, Estelle Sacharowitz, Karen Alsfine

Language: English

Pages: 112

ISBN: 1770078274

Format: PDF / Kindle (mobi) / ePub


‘This book will allow you to eat your words … literally.’ There is an indelible connection between food and language, and therefore between food and people. According to the authors, the words used to describe food contain and evoke meaning. Savour takes us on an enticing journey that engages more than just our sense of taste. Featuring over 200 recipes catering for any occasion, this is a cookbook with a difference. One word captures the essence of each chapter (think Chill, Sizzle, Love) with the recipes contained within that chapter demonstrating the inherent meaning and evocation of that word. The recipes are easy to replicate, simple to make and, of course, irresistibly edible. And because people eat with their eyes, there is a strong focus on the presentation and styling of each dis, supported by mouth-watering full-colour photography.

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SAVOUR SAVOUR MARC HIRSCHOWITZ KAREN ALSFINE ESTELLE SACHAROWITZ CONTENTS Pronounced [kon-tents] (Noun) The individual items or topics that are dealt with in a publication or document; the delicious material, including recipes and photographs, in this book. Introduction Wakey-wakey Store Accessorise Spread DIY Slurp Chill Pure Love Spice Sizzle Cleave Immigrant Brave Vintage Nurture Mess Bake Treat Sip Recipe index Conversion charts Introduction

Close the sandwich and toast. Alternatively, place the filling inside a soft fresh croissant and heat under the grill. Makes 2 Rare roast beef with caramelised onions 2 onions, thinly sliced 2 Tbsp olive oil ½ cup chutney 1 tsp balsamic vinegar ¼ cup water a little mayonnaise 2 slices rye or homemade bread (see ‘Spread’) or 2 croissants 8–10 thin slices roast beef wholegrain mustard 1. Fry the onions in the olive oil until limp. Add the chutney, balsamic vinegar and water, and

lemonade cordial 1½ cups sugar 4 cups water ½ cup unsweetened pomegranate juice ½ cup unsweetened grapefruit juice juice of 4 lemons 1. Place all the ingredients in a large pot and bring to the boil. Boil for 8–10 minutes. 2. Remove from the heat, pour into sterilised glass bottles and seal. Refrigerate after opening. Sweet cinnamon plums 12 plums, firm not bruised 3 cups water 1 cup sugar ¼ cup good red wine 1 cinnamon stick 1. Place the plums in boiling water for about 5

and vanilla essence in a double boiler and mix well. 7. Pour over the set caramel centre and allow to cool slightly. If using, sprinkle the crushed Peppermint Crisp over the top and return to the fridge to set. 8. Cut into squares or long strips. Makes approximately 20 Crispy, golden chocolate squares 125 g butter 1½ Tbsp golden syrup 3 x 100 g Bar One® or Mars® bar chocolate bars 4 cups rice Krispies® 2 x 200 g milk chocolate slabs crushed Cadbury Flake®, Crunchie®, Whispers® or

and vanilla essence in a double boiler and mix well. 7. Pour over the set caramel centre and allow to cool slightly. If using, sprinkle the crushed Peppermint Crisp over the top and return to the fridge to set. 8. Cut into squares or long strips. Makes approximately 20 Crispy, golden chocolate squares 125 g butter 1½ Tbsp golden syrup 3 x 100 g Bar One® or Mars® bar chocolate bars 4 cups rice Krispies® 2 x 200 g milk chocolate slabs crushed Cadbury Flake®, Crunchie®, Whispers® or

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