In My Kitchen: Food For Family and Friends by Annie Bell

  • Cocktail sausages with mustard dip

    from In My Kitchen: Food For Family and Friends In My Kitchen by Annie Bell

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: cocktail sausages; double cream; Dijon mustard
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Notes about this book

Notes about Recipes in this book

  • Spinach soup with ricotta

    • meggan on February 02, 2016

      I browned the bacon and then cooked the onions in the fat and blended the whole mess to good result. The final product is green and and healthy looking so you can feel good about yourself as you drink the pureed bacon. My 18 month old loved it.

  • Gigot on a bed of thyme and garlic with flageolet beans

    • saladdays on April 08, 2012

      An excellent rustic Easter meal using the traditional leg of lamb. I don't often cook flageolet beans from scratch, as you have to remember to start soaking them the day before, but they are so superior to those straight from the tin it is worth doing for special occasions. Simple to serve with just some French bread to mop up the juices.

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  • ISBN 10 184091355X
  • ISBN 13 9781840913552
  • Linked ISBNs
  • Published May 15 2004
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Food - making it, sharing it - has always been a wonderful gift of time and communion between family and friends. So often, though, the demands of life leave little time or enthusiasm for cooking. In this lavishly designed, beautifully written cookbook, award-winning food writer Annie Bell shares more than 200 recipes for the simple, sensational dishes she serves to her own family and friends.

Recipes include: Parmesan Biscuits - Wild Mushrooms on Toast - Broccoli and Almond Soup - Macaroni Shepherd's Pie - Spaghetti Napoletana - Maryland Crabcakes - Portugese Fish Stew - Salmon Fillets roasted with Fennel and Berries - Roast Turkey stuffed with Leeks and Porcini - Chocolate and Raspberry Mousse

Annie Bell trained as a chef before becoming the food writer for British Vogue. She is the Winner of the Guild of Food Writers Award.

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