Tamasin's Weekend Food: Cooking to Come Home to by Tamasin Day-Lewis

  • Sicilian peppers

    from Tamasin's Weekend Food: Cooking to Come Home to Tamasin's Weekend Food by Tamasin Day-Lewis

    • Categories: Stews & one-pot meals; Appetizers / starters; Main course; Side dish; Cooking ahead
    • Ingredients: red peppers; onions; balsamic vinegar; oregano; black olives; salted anchovies; capers
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Notes about Recipes in this book

  • Baked cod with romesco sauce and Greek potatoes

    • Nichill on November 15, 2020

      Very pleased we tried this. This way of cooking potatoes was new to us. We were surprised at the vast quantities of good olive oil, and of water, and of cooking time. It did work as described. I think the quantities are a little large all round. I made the romesco sauce with fresh tomatoes, and it wasn't red enough, and doesn't have any red pepper in. I would do the one from 1080 Recipes next time.

  • Chocolate and raspberry pudding cake with chocolate ganache

    • Kinhawaii on April 24, 2023

      This is delicious- the light fudgey cake is offset by the tart raspberries- yum! I didn’t do the ganache topping because it was already rich but would for a special occasion. I did have trouble with the timing & let it sit in the oven for a long time to firm up- even turned the oven back on. My oven is more unpredictable at lower temps. It is a tall cake & next time I may try a 9 inch pan. I thought it would smooth itself out but basically had almost the same appearance as when I put it in. I ended up putting it in the refrigerator to cool because the weather is humid & hot now -& ate it cold. It can be messy on the edges when cut. Sure has a lot of chocolate!

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  • ISBN 10 0297843648
  • ISBN 13 9780297843641
  • Linked ISBNs
  • Published May 13 2004
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld & Nicolson

Publishers Text

If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. 'What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman

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