The Guardian Cook supplement, September 10, 2016

  • Coconut broth with buckwheat noodles and lime

    Coconut broth with buckwheat noodles and lime

    from The Guardian Cook supplement, September 10, 2016 The Guardian Cook supplement, September 10, 2016 by Anna Jones

    • Categories: Pasta, doughs & sauces; Soups; Summer; Vegan; Vegetarian
    • Ingredients: coconut milk; vegetable stock cubes; lemongrass; shallots; red chillies; coconut sugar; coriander sprigs; buckwheat noodles; chard; soy sauce; limes
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Notes about Recipes in this book

  • Corn, courgette and baby gem soup

    • Agaillard on December 30, 2023

      Nice little soup which I made as I had courgettes and gem lettuce to use up. Since my courgettes were frozen, and I do not own a blender, I cooked everything in the order specified, and just used my immersion blender in the pan in the end. It was nice and pleasant, with just enough kick from the chili. I halved the recipe and had 2 to 3 servings.

  • Chocolate jaffa oat bars

    • raybun on March 19, 2017

      These were quick and easy to make, and tasted fabulous! A mix between a Jaffa cake and a florentine. The date, oat & hazelnut base was really tasty. Perfect for when you feel like a little something in the afternoon with a cup of tea.

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  • Published Sep 10 2016
  • 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.

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