By Alice Hart
Alice Hart is an exhilarating and authoritative new younger voice on meals who likes to proportion her culinary wisdom with neighbors. during this e-book she encourages her new release of 20- and 30-somethings to cook dinner the unique, sleek meals they get pleasure from to slot the life they lead. Dip into Alice's Cookbook in January to discover an inspirational New 12 months brunch, or in the course of August for a colourful and remarkable summer season kitchen supper. each one recipe is designed to slot into busy social lives: Hands-on cooking instances are supplied for every dish, menus are adaptable to seasons and availability, and recommendation is given to scale amounts up or right down to feed a crowd (or not).
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Additional resources for Alice's Cookbook
W he ll n use a You ca in this ilk whole m than whole ather recipe, r buttermilk, d milk an prefer. if you 42 JU G buttermilk vanilla extract 2 eggs Measure the buttermilk and whole milk into a jug, then add the other wet ingredients. Whisk everything together with a fork. SPEEDY BREAKFAST AND BRUNCH BUTTERMILK PANCAKES ula 4 MIX re tm EN SP OO N we 3C OM BIN E ba pow WH ISK r WO de OD kin g ixtu an TOGETHER gr MAKE THE BATTER ted su g ar Po ur er the ent c of t wet mixture o a well in the er. in t he f eth lour mix ture and whisk tog Flour Com bine the dry ingredients.
Fresh strawberries and blueberries, to serve Toasted pecans, to serve 1 tbsp cinnamon 2 tbsp grated carrot 1 tbsp strawberry jam 11 ⁄ 2 cups whole milk 11 ⁄ 2 cups whole milk 1 cup rolled oats 1 cup rolled oats OVERNIGHT OATS SPEEDY BREAKFAST AND BRUNCH 29 INGREDIENTS 11⁄2 cups rolled oats 1 ⁄2 cup mixed seeds, such as sunﬂower, sesame, pumpkin, and golden ﬂaxseed 1 ⁄3 cup mixed unsalted nuts, such as cashews, almonds, hazelnuts, and walnuts 1 tbsp light olive oil, plus extra for greasing 2 tbsp honey 31⁄2 tbsp maple syrup 1 ⁄4 cup dried blueberries 1 ⁄4 cup dried cranberries 1 ⁄4 cup dried cherries 2 tbsp dried coconut Greek yogurt or milk, to serve PLAN OF ACTION!
And serve immediately. 50 for 5–6 minutes, or until the white has firmed. Season and serve hot. SPEEDY BREAKFAST AND BRUNCH EGGS 6 WAYS 1 For an egg fried on both sides, crack an egg into a heated greased pan (see step 1, above) and fry for 2–3 minutes. 2 Add salt to taste, then flip the egg, using a spatula, and fry for an additional 2 minutes. Serve hot. Eggs are versatile, quick-cooking, and nutritious—ideal for a speedy breakfast or brunch. As well as trying these classic methods, why not add grated cheese, pieces of cooked ham, or sliced scallions to your scrambled eggs—or pop some wilted spinach into the ramekins before cooking baked eggs?
Alice's Cookbook by Alice Hart