Innholdsfortegnelse for Easy Entertaining i delicious. Cookbooks

WITH SPRING AND summer on the horizon and the scent of jasmine in the air, we’re dreaming of getting together with family and friends for alfresco feasts, impromptu mid-week dinners and good times. And while the food must be beautiful and flavourful, we want these gatherings to be stress-free, so we can better enjoy every moment. This cookbook is your ticket to simple yet impressive entertaining at home. Kick off with new brunch favourites (p 8), perfect for a luxe morning’s eating. From there, we have small bites to savour on p 24, ready for relaxed grazing or starting a leisurely meal. Next up, salads (p 42) with globally inspired fresh flavours (the spicy tuna and green papaya salad on p 51 is a must try!). We’ve also got a…

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NEW PICNIC FAVOURITES Ditch the soggy sandwiches and fill your picnic basket with an array of sunshine-worthy bites. Pancetta & egg muffins with whipped cheddar butter, p 21 Cucumber ‘piccalilli’ pickles, p 41 Poached chicken salad, p 51 Raspberry lamington muffins with chocolate drizzle, p 128 Revani (Greek semolina cake), p 127 ITALIAN BANQUET Pair rich flavours with fragrant herbs and zesty citrus to create a beautiful meal to remember. Hand-rolled cavatelli with Nonna’s sugo, basil & ricotta, p 77 Grilled bitter greens with olive oil and salted cheese, p 63 Bean stew with chicken and lemon salsa verde, p 114 Almond & chocolate tozzetti, p 132 WEEKEND BARBECUE This al fresco menu is all about seasonal produce with that irresistible smoky finish. Grilled chilli chicken with iceberg slaw, p…

STORE-BOUGHT BARBECUED DUCK PROVIDES THE CLEVER SHORTCUT FOR THESE FABULOUS LETTUCE CUPS. LOAD ‘EM UP AND DIG IN! SQUID WITH ‘NDUJA, ZUCCHINI AND BUTTER BEANS SERVES 4 This spin on surf and turf pairs tender squid with spicy, spreadable ‘nduja and brings it all together with simple ingredients and zingy lemon. Make sure to serve immediately – we love it with crusty bread to soak up the juices. ⅓ cup (80ml) extra virgin olive oil1 medium zucchini, thinly sliced into rounds2 garlic cloves, thinly sliced4 x 250g squid, cleaned, cut into rough6cm pieces, tentacles halved80g ‘nduja, at room temperature 2 tbs sherry vinegar400g can butter beans, drained, rinsed½ cup flat-leaf parsley, roughly chopped Lemon cheeks, to serve Place a large non-stick frypan over high heat. Add oil, zucchini and garlic…

WE’VE SERVED THIS BEAUTIFUL SAVOURY JAM WITH TOAST AND GOAT’S CHEESE, BUT DON’T STOP THERE! IT’S PERFECT FOR UPLIFTING AVO OR EGGS ON TOAST OR ON A CHEESE BOARD FRIED FOR CRISPINESS, THEN BAKED UNTIL PERFECTLY COOKED, THIS GIANT FRITTER IS A DREAM VESSEL FOR BACON AND EGGS AND GREAT FOR FEEDING A CROWD GIVE FAVOURITE RECIPES AN UPGRADE, WHETHER IT’S ADDING FALAFEL SPICES TO YOUR BLT, A HERBY DRESSING FOR FRITTERS OR AROMATICS INFUSED INTO A GOLDEN JAR OF HONEY BRUSSELS SPROUTS, PANCETTA & POTATO FRITTER WITH FRIED EGGS & BACON SERVES 4 350g potato, peeled, roughly chopped150g pancetta, cut into 1cm pieces260g frozen brussels sprouts, thawed for 10 minutes, roughly chopped½ bunch chives, finely chopped, plus extra, chopped, to serve1 tsp smoked paprika1 egg, lightly beaten¼ cup (60ml)…

THIS MAIN-MEAL SOUP HAS A BOOST FROM CREAMY LABNEH, TART POMEGRANATE AND COUSCOUS, WHICH MATCH WITH THE SWEET, NUTTY AND CITRUSY FLAVOURS MOROCCAN ROAST CARROT SOUP WITH SPICED COUSCOUS AND LABNEH SERVES 4 1kg carrots, halved, chopped into3-4cm pieces1 large onion, cut into wedges1 head garlic2 tbs harissa½ cup (125ml) extra virgin olive oil1 cup (200g) couscous7 cups (1.75L) vegetable stock2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food stores and selected grocers)⅓ cup (55g) golden raisins, chopped⅓ cup (45g) slivered almonds, toasted1 cup each mint and coriander leaves, roughly chopped, plus extra to serve Juice of 1 lemon50g unsalted butter, roughly chopped Pomegranate molasses, to drizzle1 cup (240g) labneh or thick natural yoghurt, to serve Preheat oven to 200°C and line a large baking tray…