Cooking for Two

Cooking for Two 
 288 pages | PDF | 1,8 MB

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.


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The Beer Lover's Cookbook:

The Beer Lover's Cookbook:

 English |  256 pages | PDF | 12,3 MB

 More than 300 Recipes All Made with Beer

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Light and Delish - No.1 (2010)

Light and Delish - No.1 (2010)
PDF | 123 pages | 49.5 Mb | English

Light & Delish is a collection of more than 130 tasty recipes, including comfort food, kid-friendly fare, 30-minute weeknight meals, even desserts—all of them 400 calories or less. Because you don’t have to skimp on flavor just because you’re trying to lose weight!


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Chicken Tikka Naan toppers

Chicken Tikka Naan toppers
 

Ingredients
250g chicken breast, sliced into thin strips
2 tbsp tikka curry paste
1 tbsp sunflower oil
3-4 tbsp mango chutney
2 x 150 g ground garlic & coriander naan bread
small bunch of coriander
red onion, peeled and finely chopped
150g natural yogurt

Method
Heat oven to 230C.
Mix together the chicken and curry paste in a small bowl, until evenly coated.
Heat the old in a frying pan; add chicken and cook for 4-5 minutes, turning until cooked through.
Spread mango chutney onto naan bread, top with chicken pieces and bake for 4-5 mins, until is hot though.
Meanwhile mix together the coriander, onion and yogurt, season well.
Cut naa bread into wedges; serve topped with the yogurt.
Serves 2. Ready in 10 mins.

Tip: Get ahead by marinated the chicken in the fridge for a few hours beforehand; it will taste eve better.

Easy Meals - Vol.19 No.1

Easy Meals - Vol.19 No.1 (2009)
English | PDF | 101 pages | 27.7Mb

Busy families will love this idea - every recipe in Easy Meals is a dish with just three ingredients! For everything from seafood dishes to desserts, clear, concise recipes and complete nutrition information are provided for every dish.


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Vegetarian Times - March 2010

Vegetarian Times - March 2010
PDF | 93 pages | 33.2 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.


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Ripe Plantain (Ethakka ) Pachadi

Ripe Plantain (Ethakka ) Pachadi

 

Ingredients
2 - Very ripe plantain, chop very finely
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Salt to taste

Grind to a smooth paste

1/2 cup - Grated coconut1/2 tsp - Mustard seeds
1 to 2 - Green chili
1/2 cup - Medium sour curds/ yogurt

Seasoning
1 tsp - Mustard seeds
2 sprigs - Curry leaves
2 - Whole dry red chili

Method

1 ) Cook plantain in little water with red chili and turmeric powder along with salt to taste. cook till plantain is a bit mashed.

2 ) Add ground ingredients to cooked plantain, add little water just enough for a thick gravy and bring to a boil. Lower heat and cook for 2 minutes. Adjust salt to taste. Add beaten curds, mix in and when about to boil, take off the stove.

3 ) In a pan heat oil, add mustard seeds and pop it. Add curry leaves and dry red chili. Fry for a minute and pour over the pachadi.