x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Bill's Basics by Bill Granger

Search this book for Recipes »

Notes about this book

  • Cati on August 14, 2012

    Found more recipes in Bills Basic that I will make than I did in Best of Bill which I purchased at same time.

  • evromans on October 02, 2011

    One of my favorite books, healthy and delicious everyday cooking. Bill Granger at his best.

Notes about Recipes in this book

  • Lemon tart

    • Cati on August 23, 2012

      This recipe needs to stand for at least 2 hours before you can cut into wedges. Not the 20 minutes the recipe called for. It was still very runny then.

  • Baked porridge

    • Melanie on March 02, 2014

      Totally worth waiting for this porridge to bake in the oven. I halved the recipe for two people and made it in separate dishes. I substituted yoghurt for the cream.

  • Eggs Benedict

    • Melanie on August 06, 2011

      This recipe includes the homemade english muffins (which are a winner!). Roll the dough out quite thin. The muffins really don't need 6-8 minutes each side - keep an eye on them as they will probably be done earlier.

    • KIGirl on August 20, 2014

      Yes - the Muffins are 5/5 ! (I am yet to try the Benedict)

  • Bran muffins

    • Melanie on July 13, 2014

      Comes together easily and tastes nice too. Made a couple of changes - mainly, not using bran, after boyfriend recoiled in horror after remembering a bran & oil muffin from his past. Instead used plain flour, whole wheat flour and rye in roughly equal quantities. End result was ok - nothing overly amazing but perfectly acceptable as a healthy muffin. Used fresh orange juice as the zest is required anyway.

  • Pavlova with brown sugar and strawberries

    • Melanie on March 02, 2014

      I really enjoyed this pavlova - I found it wasn't tooth achingly sweet. The yoghurt / cream mixture was great.

  • Chicken and dried apricot pilaf

    • Melanie on July 28, 2014

      Agree that this is an easy dinner to put together, good mix of flavours too. I used brown rice so added extra water and increased the cooking time - the end result was probably a bit stodgier than if I had used white rice but was still ok. I also substituted chopped toasted almonds for the pistachios, which worked really well. Stir the apricot in towards the end of cooking time to help them plump up slightly. This made 6 meals for us, served with the Date Relish (suggested accompaniment) and some steamed green beans.

    • evromans on October 02, 2011

      Tasty, easy recipe for a family-style dinner. Loved the middle-eastern flavour that the ras el hanout adds.

  • Date relish

    • Melanie on July 28, 2014

      This was so simple and tasty, it really helped liven up dinner (served with the Chicken and Apricot Pilaf from the same book but this would also work well with more simply flavoured meals). I used dried Sayer dates which aren't as juicy so I quickly soaked the chopped dates in hot water before continuing to prepare the relish.

  • Lamb curry with yoghurt and tomatoes

    • Melanie on October 18, 2014

      Great recipe - really benefits from the long slow cook (and reheating). Despite the relatively long list of ingredients (for one of Bill's recipes) they are all standard store cupboard / supermarket ingredients. Served with steamed rice and a simple coriander and tomato salad.

    • digifish_books on June 05, 2015

      Pleasant enough but somewhat bland, lacking curry flavour. In fairness, we did eat it on the same day it was cooked, so perhaps the left-overs will taste better.

  • Broccolini with chilli

    • Melanie on July 13, 2014

      This was good but not great - I think that I added too much water into the pan for steaming, as there was no hope of this reducing to create a pan sauce. Tasted nice and I liked the steaming technique.

  • Lemon chicken

    • Melanie on July 13, 2014

      I really enjoyed this. Used skinless chicken breasts so they didn't become crispy, but still got a good coating of spice while frying. Timing for frying and oven worked perfectly, chicken didn't dry out at all. The sauce was great, I will make this again. Served with steamed rice and broccolini.

  • Chicken burritos with coriander and green chilli

    • Melanie on November 05, 2011

      I substituted black beans for the red kidney beans - the bean/onion/tomato mix tastes amazing! I cooked the chicken but probably wouldn't bother with it next time as it doesn't actually add anything to the end result. I'd actually prefer this as a vegetarian meal.

  • Vegetable soup

    • Melanie on September 13, 2014

      Simple weeknight dinner. I added chicken (which is an optional addition) which meant that my vegetables were slightly overcooked - I would rethink timing of my dish next time.

  • Lentil, beetroot and celery fattoush with labna

    • Melanie on September 13, 2014

      Delicious - I will definitely make this again, it would be good to serve this one as a dinner party style dish. This wasn't very practical as a 'take to work' lunch due to the number of components but made lunch feel that much more delicious.

  • Baked orecchiette with sausage and cavolo nero

    • Melanie on March 02, 2014

      Low effort, maximum flavour - good building block recipe that is easy to make changes to. Leave in oven for at least 15 min. I substituted baby spinach for the cavolo nero.

  • Pad see ew

    • Melanie on August 06, 2011

      Made with chicken instead of pork, so good!

  • Spiced pumpkin and lentil soup

    • evromans on October 23, 2011

      Nice soup for autumn sundays (and other days). Added a can of diced tomatoes instead of fresh tomatoes, still, tasted great.

  • Black bean chilli

    • DeirdreM on May 17, 2014

      This is an easy-to-make and tasty meal; the corn salsa is very good.

  • Kedgeree

    • Hellyloves2cook on May 29, 2013

      Tidying my kitchen pantry led me to make this recipe. I wanted to use up some long grain rice that I had left in a packet after filling up my containers. Rather than smoked trout(called for in the recipe) I used smoked mackerel- as cant buy trout in NZ. Yes the mackerel was sat in the fridge and needed eating. I just quickly rustled this up for my 3 boys - oh joy to a mothers ear ...... all 3 gave the thumbs up ! Quick and easy. Also good for gluten-intolerant guests.

  • Tom yum

    • Hellyloves2cook on September 07, 2012

      Pg 61 Not an authentic version but very tasty and light- I added some shiitake mushrooms to this also. Would make again.

  • Chickpea burgers

    • Hellyloves2cook on May 29, 2013

      Being a vegetarian I decided to make burgers for the whole family that we could all enjoy; rather than me being the odd one out as often the case with this sort of food. Patties easy to assemble- non of that shape and place in fridge for 30-45 mins to get firm- no, non of that, just rest the mixture for 5 mins , shape and shallow fry. How easy is that? The patties/burgers were tasty and went brown and held their shape rather than many which disintegrate before your very eyes as soon as you touch then with a spatula to turn them over. Yes I was impressed- well done Mr Granger. Top marks! The downside.according to my teenage sons and my 8 year old, was I served them inside WHOLEMEAL buns . You dont serve a burger in a wholemeal bun they told me! Anyhow - I loved them and I disagree with the boys - the wholemeal bun was nice and together with the serve of greek yoghurt and all the greenery and red onion etc- a very healthy meal....... and filling.

  • Lemon drizzle loaf

    • KIGirl on August 20, 2014

      I substituted zucchini for the blueberries - strange I know, but I had a glut of zucchini in the garden !

  • Brownies

    • KIGirl on August 20, 2014

      I found that roughly chopping the chocolate was not small enough, the bits just sank to the bottom - so grated on the next attempt... 4.5/5

  • Crème fraîche mash

    • KIGirl on August 20, 2014

      O.M.G. - who knew mash could taste this good !

  • Fish cakes

    • Varundel on April 19, 2015

      Made these a few times now and I love the fact they use tinned salmon which make them a more frugal midweek meal but still packed with plenty of flavour. I use yoghurt in place of the crème fraiche.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844008436
  • ISBN 13 9781844008438
  • Linked ISBNs
  • Published Sep 03 2010
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

Bill Granger, hugely popular Australian food writer, television chef and restaurateur has worked his particular magic on over 100 of his favourite classic dishes, bringing them effortlessly into the twenty-first century. Bill's Basics is a cheat's guide to making the recipes that every home cook wants to master. Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that's in tune with our busy lives and passion for fresh and healthy flavours. This is a one-stop manual of favourite dishes for every occasion, from lazy breakfasts to late-night suppers to lunch for a crowd. In choosing them, Bill has drawn on all his fondest food memories, including dishes from a variety of different countries. From lamb tagine to prawn laksa, Thai beef salad to chocolate brownies, chicken burritos to creme caramel, this is the repertoire that every home cook wants to master. Bill's Basics will quickly become the essential book that all home cooks turn to time and again. A modern classic, packed with irresistible photography, written with Bill's trademark friendly yet reassuring authority, it will have readers cooking their way through it from cover to cover.

Other cookbooks by this author