The Guardian Cook supplement, December 3, 2016

  • Little peanut noodle bowls (Bun cha)

    Little peanut noodle bowls (Bun cha)

    from The Guardian Cook supplement, December 3, 2016 The Guardian Cook supplement, December 3, 2016 by Anna Jones

    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Entertaining & parties; Vietnamese; Vegetarian
    • Ingredients: firm tofu; red chillies; lemongrass; soy sauce; limes; peanut butter; coconut oil; rice vermicelli noodles; iceberg lettuce; carrots; cucumbers; spring onions; avocados; coriander sprigs; peanuts; mint; fresh ginger; honey; sesame oil; chilli sauce
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  • Cranberry, quince and apple tart

    • Pinkrupee on November 08, 2025

      The fruit combination in this was delicious and the pastry turned out ok too - but a nightmare to work with as it was incredibly sticky so hopeless to try to roll and lift even with lots of flour. I only managed to roll it out by flattening it in some cling film (or baking paper) and putting it in the freezer for a while, then rolling it out while it thawed. However I would make again, tho' perhaps with a more traditional recipe for pate sucre.

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  • Published Dec 03 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.