By Bette Hagman
This is often the proper ebook when you needs to prepare a gluten-free meal on the of the lengthy operating day. From the writer of The Gluten-free gourmand, second edition, listed here are greater than 275 recipes for gluten-free pasta, baking, and soup mixes which are as effortless to exploit as whatever from the grocer. With new bean flours so as to add to the opposite gluten- loose flours, there also are tremendous recipes for breads, truffles, cookies, pies, and pastries.
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Extra resources for The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
In south-west England, the pie is topped with pastry a n d is decorated with fish heads; it w a s m a d e to celebrate the local fishing industry. This version is topped with a b u t t e r y m a s h e d potato, a truly English staple. 2 lb (900 g) potatoes, peeled and diced 3 tablespoons milk 4 tablespoons butter Salt and freshly ground black pepper 1 lb (450 g) cod fillet 1 lb (450 g) salmon fillet 1 bay leaf 1 lb (450 g) assorted cooked and shelled cockles, mussels and shrimp, thawed if frozen 2 ½ cups (600 ml) white pouring sauce (see page 39) ¼ teaspoon ground nutmeg 4 tablespoons chopped parsley 1 egg, beaten 54 Place the potatoes in a large saucepan and cover with water.
T h e r e are m a n y varieties available b u t a few s t a n d a r d l o a v e s a n d o t h e r b a k e r y products that are exclusively British. Specialist bakeries m a k e a n d sell their o w n breads a n d products, whilst s u p e r m a r k e t s a n d local shops offer a wider selection for convenience. H e r e are s o m e you m a y see: BLOOMER: T h e English n a m e for a long white loaf "with r o u n d e d ends, slashed diagonally with evenly spaced deepish cuts just before baking. It is perfect for slicing thickly and making a c h u n k y sandwich, colloquially called a "doorstop"!
The best known variety is HP, which stands for Houses of Parliament, in whose members' r e s t a u r a n t it is available. Brown s a u c e is a combination of spicy sweet and vinegary sour flavors, and it is good when served with a traditional English breakfast. COLEMAN'S MUSTARD: T h e m a n u f a c t u r e of mustard powder has for the last century been synonymous in Britain with the East Anglian based company Coleman's. Mustard powder is bright yellow, and it should be freshly mixed with water and used quickly in order to savor its hot and pungent taste.
The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat by Bette Hagman