Download Cook Up a Feast by Mary Berry, Lucy Young PDF

By Mary Berry, Lucy Young

This is often the must-have interesting cookbook. "Cook up a Feast" offers you a hundred and fifty foolproof recipes excellent for each big day. With effortless to stick to step by step directions from scrumptious get together bites to stunning truffles, Mary Berry and Lucy Young's basic suggestion will warrantly enjoyable unique whenever, from tips on how to plan a celebration, to menu planners that can assist you decide upon the simplest dishes for feasts or themed events. there's lots of nice recommendation that will help you organize forward - cooking for acquaintances will continually be a excitement, and will assist you deliver to existence the occasion you've dreamed of.

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Sample text

The advantage of doing this is that you’ll be able to prepare the cold canapés completely ahead of time, which will help you spread your work load and leave you free to put the finishing touches to the hot canapés. In summer, though, it’s perfectly acceptable to serve just cold canapés. Think about the dishes that follow. If you’re serving fish as your starter or main course, you might want to ring the changes and have party bites that are vegetarian or have meat in them. If you’re serving curry, it might be fun to extend the theme with some oriental-style canapés, such as chicken satay or meatballs with a hot dipping sauce.

Which you choose depends to some extent on the occasion – formal or informal – as well as who your guests are. But here are some general guidelines. What to serve Offer a selection of meat, fish, and vegetarian canapés. That way, you can guarantee you’re catering for all tastes. Unless you’re having a drinks party, offer just a small selection of bites. People are much more likely to remember them if you don’t give too much choice. Offer a selection of hot and cold eats. The advantage of doing this is that you’ll be able to prepare the cold canapés completely ahead of time, which will help you spread your work load and leave you free to put the finishing touches to the hot canapés.

DIPPERS Vegetables are the classic dippers and always popular. Our favourites are peppers, carrots, cucumber, fennel, and celery – all cut into matchsticks or thin slices. Halved baby corn and small Little Gem lettuce leaves are also ideal. If you’re serving crisps, tortillas, or bread, choose plain varieties so they don’t overpower the flavour of the dip. Toasted naan and pitta bread are perfect for dipping. Breadsticks are inexpensive and come plain or flavoured. They are great for dipping as they hold their shape.

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