The Guardian Cook supplement, September 19, 2015

  • To prepare your batch of kidney beans (page 2)

    from The Guardian Cook supplement, September 19, 2015 The Guardian Cook supplement, September 19, 2015 by Olia Hercules

    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: dried kidney beans; onion skins; carrots; fennel fronds; parsley; bay leaves; thyme; black peppercorns; allspice berries; sea salt flakes
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Notes about Recipes in this book

  • The winning recipe: noodle fish cakes

    • Zosia on June 23, 2018

      This dish of patties plus dipping sauce had great flavour. The noodles added a nice crunch to the fried patties but they also made the fish mixture difficult to shape and the interior of the cooked cake too moist - verging on wet - for my taste.

  • KL black noodles (KL Hokkien mee)

    • MmeFleiss on May 09, 2019

      I couldn’t resist and added 2T of chili garlic sauce after the step of frying the garlic. Delicious and quick.

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  • Published Sep 19 2015
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.