The Guardian Cook supplement, March 11, 2017

  • Breakfast: Rye and vanilla malt overnight oats

    Breakfast: Rye and vanilla malt overnight oats

    from The Guardian Cook supplement, March 11, 2017 The Guardian Cook supplement, March 11, 2017 by Anna Jones

    • Categories: Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Vegetarian
    • Ingredients: rolled oats; rye flakes; lemons; almond milk; apples; barley malt syrup; peaches; Greek yoghurt; almonds
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  • Dinner: Massaman curry

    • radishseed on January 15, 2021

      This is a fair amount of work but definitely worth it. I froze half the paste to use another time, and instead of grilling the tofu, I roasted it in the oven with the potatoes, adding it 15 min. after the potatoes went in and flipping it every 10 min. until everything was done.

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  • Published Mar 11 2017
  • 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.