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£19.99Hardcover ISBN 13: 9781849750349 160 pages 200 colour photographs 254 x 216 mm 09-09-10
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Ross Dobson&039;s Wholefood Kitchen by Ross DobsonPhotography by Peter CassidyStar of the Sydney food scene, Ross Dobson, has long championed farmers markets, eating food when it is seasonally available, and using simple cooking techniques to showcase good produce at its best. In this book, he turns his attention to creating meals from wholefoods, using nutritious pulses and grains as the basis of the recipes. Great Starters include Carrot, Cumin and Lentil Dip; Smoky Paprika Houmous; and Falafel with Minted Yoghurt. Hearty Soups include Curried Parsnip and Butterbean Soup; and Pinto Bean Soup with Shredded Lettuce and Soured Cream. Try a fresh idea from Salads such as Quinoa Tabbouleh; Lentil, Artichoke and Salsa Verde Salad; and Warm Salad of Black-eyed Peas with Halloumi. Perfect Sides include Lemon and Cardamom Rice; Buttered Buckwheat with Corn and Green Herbs; and Tuscan Beans with Sage. Hearty Mains are Sausage, Fennel and Haricot Bean Stew; Slow-cooked Miso Pork Belly with Soy Beans; and Barley Risotto with Mushrooms and Goats Cheese. Enjoy a wholesome treat from Baking and Sweets try Couscous and Cashew Nut Soda Bread; or Blueberry and Bran Muffins. For dessert indulge in Apple and Raisin Crumble or Honey Couscous with Figs and Rosewater Cream. |
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