Completely Perfect: 120 Essential Recipes for Every Cook by Felicity Cloake

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  • Perfect Goan fish curry

    • Astrid5555 on August 07, 2020

      Really tasty. My spice-averse kids both liked this curry. Very aromatic and tangy, served over steamed basmati rice. Will definitely make again.

  • Perfect cauliflower cheese

    • pomona on August 01, 2019

      I haven't cooked from this recipe, but, apart from the Lancashire cheese - I used cheddar and pecorino - this is my recipe for Cauliflower Cheese. It is more perfect if you break up the cauliflower, add some olive oil, salt and pepper, and roast it in a hot oven until a little brown on the edges rather than boil it.

  • Perfect granola

    • pomona on May 05, 2019

      Used peanut oil because that's all I had. Dates, figs, sour cherries, brazil nuts, cashew nuts and blanched almonds. Delicious. I like it better than the Darren Purchese recipe, which was great, and Annabel Crabbe recipe, which was okay.

  • Perfect cheese soufflé

    • pomona on August 01, 2019

      Took twice as long to cook as the recipe says. I used my small ramekins - the ones called one cup but if filled hold 300ml. I used a 200ml ladle to fill them and filled four with a generous 200ml. I made a small pancake with the bowl scrapings, so there was about 900ml of mix. This probably needed smaller ramekins and next time I'll use my 150ml ramekins and see if they cook in the time.

  • Perfect ragù Bolognese

    • pomona on August 01, 2019

      This is fantastic, very rich. I used bacon instead of pancetta and chardonnay vinegar instead of white wine due to hey, that's what's in the fridge/pantry.

    • keenz on August 18, 2020

      this is my go to recipe. hadn't got chicken livers so added bought pork liver pate that was in fridge. seemed good to me.

  • Perfect lemon drizzle cake

    • pomona on August 01, 2019

      Tastes great, better on day 2. 200C/180C fan is too hot to bake this type of cake. I had to cover it with foil after the first 30 minutes as it was already too brown. I made my own ground almonds from blanched and of course, that is not as fine as bought. The wee obvious almond grounds were an added delicious. The crunchy lemon sugar top is really good.

    • Foodycat on May 21, 2020

      Fantastic flavour and texture. It was cooked through at 42 minutes though, so keep an eye on it. ETA I've also made it with Seville orange zest and juice, leaving out the almonds and just using 175g flour equally successfully.

  • Perfect fudge

    • pomona on December 31, 2018

      This isn't smooth American style fudge but more like traditional crumbly fudge. I doubled the salt and sprinkled flakes on the top before it cooled. It's pretty sweet so could likely benefit from additions. I'm thinking macadamia nuts and bourbon. Maybe not at the same time. A guest loved it.

  • Perfect New York cheesecake

    • pomona on August 11, 2019

      20 mins at 200C is too hot/long, base will burn. Ten minutes at 200 more sensible.

  • Perfect toad in the hole

    • Foodycat on February 12, 2020

      I didn't particularly like the flavour the beer brought to this, but they were very light.

  • Perfect Lancashire hotpot

    • Frenchfoodie on November 10, 2019

      Yum. Delicious. I’d add black pudding next time as its a must for me but it was still great without.

  • Perfect smoked mackerel pâté

    • Frenchfoodie on March 10, 2019

      We loved this. Even without the horseradish it was better than any mackerel pate I’ve ever tasted which I put down to the creme fraiche. Really balanced with good consistency (though I didn’t process as I like a bit of texture to the fish).

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  • ISBN 10 0241367875
  • ISBN 13 9780241367872
  • Published Nov 01 2018
  • Format Paperback
  • Page Count 496
  • Language English
  • Countries United Kingdom
  • Publisher Fig Tree

Publishers Text

'The nation's taster-in-chief title belongs unequivocally to Felicity Cloake' Daily Mail From the Guardian 'How to Make' columnist and author of PERFECT: an essential compilation of the best tried-and-tested versions of your favourite classic recipes How can I make deliciously squidgy chocolate brownies? Is there a fool-proof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Felicity Cloake has rigorously tried and tested recipes from all the greats - from Nigella Lawson and Delia Smith to Nigel Slater and Simon Hopkinson - to create the perfect version of hundreds of classic dishes. Completely Perfect pulls together the best of those essential recipes, from the perfect beef Wellington to the perfect poached egg. Never again will you have to rifle through countless different books to find your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian columns, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without.

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