The Guardian Cook supplement, September 30, 2017

  • Party bao with sweet potato and pickled cucumber

    Party bao with sweet potato and pickled cucumber (page 2)

    from The Guardian Cook supplement, September 30, 2017 The Guardian Cook supplement, September 30, 2017 by Anna Jones

    • Categories: Dips, spreads & salsas; Bread & rolls, savory; Entertaining & parties; Fall / autumn; Chinese; Vegetarian
    • Ingredients: butter; dried yeast; strong white bread flour; sweet potatoes; tamari; clear honey; fresh ginger; five-spice powder; chilli flakes; toasted sesame oil; cucumbers; mirin; maple syrup; rice wine vinegar; white miso; brown rice vinegar; green chillies; spring onions; coriander leaves; roasted salted cashew nuts
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Notes about Recipes in this book

  • Malt loaf with prunes and black tea

    • e_ballad on November 19, 2018

      While this was ok, it can’t compete with a similar recipe that has a much nicer texture. We found that this was already cooked at 40 mins, rather than the 50-60 mins stated.

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  • Published Sep 30 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.