Faking It: How to Cook Delicious Food Without Really Trying by Valli Little

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  • Salmon & prawn timbales with chilli cucumber

    • debkellie on March 02, 2014

      Really easy. Would have benefitted from overnight chilling to firm further: 4 hours left it like a spreadable pate. The pickled cucumber offered a nice contrast. Maybe Melba toast as a side next time.

  • Thai-style braised beef cheeks

    • debkellie on March 02, 2014

      Did this for a "no work" dinner party last night. Substituted chuck steak for beef cheeks, and used slow cooker for 7 hours. Consequently, did not need the 1 litre water. The reduced cooking stock made for a tasty sauce; and the fresh herb salad was a lovely contrast (basil, mint, coriander). Nicely balanced flavourings.

    • Kirstin_the_Kiwi on August 27, 2017

      Cooked 2 cheeks and thirded the rest of the ingredients. Next time will try only thirding the liquids.

  • Sausages with home-style baked beans

    • debkellie on September 04, 2020

      Subbed dried cannellini beans for tinned using the ratio from Serious Eats chart. Have enough beans for 8 serves not 4! Not sure why she started with such large quantities for the sauce .. recipe requires reduction from 1 litre down to 500 ml....which takes way longer than 7 minutes suggested (maybe I should have used a wider surface area - ie: frypan not saucepan.) Sauce a little sweet for my taste. I'd omit the brown sugar or the molasses next time .. guess it depends on the sweetness of the "good quality BBQ sauce" you use!

  • Salmon poached in olive oil and vanilla

    • Kirstin_the_Kiwi on April 18, 2015

      Needs to infuse for four hours before baking

    • e_ballad on August 02, 2019

      With the poaching oil requiring standing for at least 4 hours or overnight for the flavours to infuse, I was expecting the same flavours to be imparted to the salmon, however, they were barely perceptible. With 1 litre of oil left to discard, I’ll be sticking with my pan-grilled salmon in future.

  • Spanish pork with orange & poppyseed salad

    • e_ballad on March 01, 2017

      Very quick & tasty. Would suggest halving the dressing quantity or you'll drown the salad!

  • Tomato soup with spaghetti and chicken meatballs

    • e_ballad on July 18, 2021

      This was more of a’wet’ pasta dish than a soup. Needed a touch of sugar to balance the acid of the canned tomatoes. The success of this dish will depend on the quality of your sausages.

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  • ISBN 10 0733324274
  • ISBN 13 9780733324277
  • Published Nov 01 2008
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher ABC Books
  • Imprint ABC Books

Publishers Text

Want to learn the secret to creating stunning yet simple dishes for family and friends? Look no further than Faking It, an essential collection of all-new recipes by Valli Little, food director of delicious.magazine and bestselling author. Even the keenest cooks find themselves short on time and ideas sometimes, and this book has the answers. Whether you're looking for fast midweek dinners or impressive food for entertaining, you'll find yourself reaching for Faking It time and again. Inside, you'll discover the key to saving time in the kitchen without compromising on flavour - including when to use one or two quality ready-made products. With just a few fresh ingredients and Valli's clever shortcuts, you can put together a huge range of creative, fuss-free meals - from quick soups and salads to burgers with a twist, fresh pasta ideas, simple seafood dishes and indulgent desserts. With more than 100 sensational new recipes, each beautifully photographed, Faking It is the book that every clever cook should have on their shelf.

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