Observer Food Monthly Magazine, August 2010

  • The composed salad

    The composed salad (page 34)

    from Observer Food Monthly Magazine, August 2010 Observer Food Monthly Magazine, August 2010 by Richard Olney

    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: celery hearts; mussels; new potatoes; dry white wine; lettuce; lemons; dill; French mustard; heavy cream
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Notes about Recipes in this book

  • Gong bao chicken with peanuts

    • ashallen on July 20, 2021

      Loaded with wonderful, intense flavors - loved it and will definitely make it again! I don't handle chili-heat very well, so I used 3 chili de arbol (seeds removed, but not ribs) versus the handful of dried chilies specified in the recipe. Despite that cutback and my not-super-fresh Sichuan peppercorns, the dish was still at the edge of being too hot for me! Still very delicious, though, and the sugar in the sauce helps balance the heat.

  • Lamb with rose and almonds

    • Tommelise on July 09, 2013

      http://www.telegraph.co.uk/foodanddrink/recipes/8477614/Grilled-spring-lamb-with-rose-petal-peppers-and-almonds-recipe.html

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  • Published Aug 01 2010
  • Format Magazine
  • Page Count 50
  • Language English
  • Countries United Kingdom