Tamasin's Kitchen Classics by Tamasin Day-Lewis

  • Hot bacon and egg salad

    from Tamasin's Kitchen Classics Tamasin's Kitchen Classics by Tamasin Day-Lewis

    • Categories: Salads; Appetizers / starters
    • Ingredients: fresh chicory (UK); cos lettuce; smoked streaky bacon; eggs; sourdough bread; chives
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  • Blondies, date and walnut brownies

    • Mayandbill on May 24, 2016

      These are really excellent - very easy, quite subtle and moreish.

    • Kinhawaii on December 16, 2018

      These are the best blondies. I make them in a 9 x 5 in loaf pan & cook them for about 35 minutes. I usually like less sweet desserts but these are hard to stop eating. Makes a small amount but they are richer & more butterscotch like than other chocolate free blondies I have tried. I keep on coming back to these. I like them with pecans & vanilla extract or paste too.

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  • ISBN 10 0297844288
  • ISBN 13 9780297844280
  • Published Sep 20 2006
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld & Nicolson

Publishers Text

A classic dish is a thing of comfort and refinement - a dish that becomes part of family life. It's about taste and good ingredients, and it's neither too complicated nor too fussy. This is Tamasin's take on classic dishes from around the world. The classic French pork rillettes is made with mackerel, a tartare with tuna, a sea bass is baked with lemon grass and dill and brownies are made with dates and walnuts. She draws inspiration from her travels, a novel combination of ingredients, or simply the desire to experiment and go beyond tradition. Among the 100 new recipes are Cheese Straws, Clam Chowder, Roasted Beetroot and Dill Soup, Saltimbocca, Steak au poivre with Potatoes Lyonnaise, Wild Boar and Morel Stew, Duck with Grapes, Gratin of Spinach, Fig Sorbet, Raspberry Curd Tart, Blueberry Shortcake and Aunti Fei's Sour Cream Coffee Cake. TAMASIN'S KITCHEN CLASSICS reflects the tastes and experiences of our times - the best of the old, revised and revitalised, and the best of the new from near and far adapted to her family kitchen. These are the recipes everyone will ask for.

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