Bills Breakfast, Lunch and Dinner by Bill Granger

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  • Breadcrumbs on March 08, 2015

    COCONUT BREAD – p. 30 Evidently this is a very popular dish from one of BG’s restaurants and it’s described as a Jamaican bread. It comes together in no time and before long, you’ll be dreaming of white sand beaches as the sweet coconut aromas reminiscent of the Caribbean waft throughout your home. I’ve made this twice now. The second time I used coconut milk instead of regular milk and it was lovely. BG notes that the bread can be toasted but sadly mine’s never lasted long enough for there to be any left for the toaster! This is a real keeper. I believe it was roxlet that suggested serving it with a lime curd atop…I couldn’t agree more and I’ll definitely give that a try. Photos here: http://chowhound.chow.com/topics/1001058?commentId=9467578#9467578

  • Breadcrumbs on March 08, 2015

    POTATO AND FETA PANCAKES – p. 49 These just sounded so delicious to me. I’ve made plenty of potato cakes in the past but for some reason, I’ve never thought of adding feta to the mix. The recipe called for fresh mint but I was serving these with a Greek-themed meal so I opted to add fresh dill since I had some leftover from making my tzatziki. I used my food processor to grate the veggies so this dish really did seem to come together in a flash. The fritters had a lovely earthy/cheesy aroma as they sizzled enthusiastically in the pan. Everyone gobbled these up and mr bc has already asked me if I could make another batch. Photos here: http://chowhound.chow.com/topics/1001058?commentId=9467578#9467578

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  • ISBN 10 1552851508
  • ISBN 13 9781552851500
  • Published Oct 01 2000
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Take a culinary journey through Sydney, Australia, one of the world's most vibrant cities. This book features the fresh ingredients and exotic flavors that are the hallmark of Sydney's adventurous cuisine.

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