Download Easy, simple and delicious by Sonia Cabano PDF

By Sonia Cabano

Most folk imagine fit consuming includes boredom and deprivation. Sonia Cabano begs to vary! based on her, along with supplying power, nutrition may still style sturdy, and each mealtime might be a party. Sonia likes to cook dinner yet realises that cooking is a chore for many humans. effortless, easy and scrumptious is basically encouraged via the numerous requests she has obtained from humans begging for quick, effortless and fit recipes. whereas her emphasis is on quickly and clean, Sonia recognises that nutrition made with care sustains greater than the physique, it nourishes the soul. This publication includes a number of recipes, a few requiring a bit extra time than others, yet all effortless, easy and delicious!
With wonderful full-colour images, the ebook is split into 4 chapters: ‘Fresh’ urges us to detox and recharge; ‘Fast’ deals speedy and straightforward gourmand nutrition; ‘Lazy’ invitations us to wind down and have fun; and in ‘Staples’ we learn how to fill up the larder.

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Without removing the lid, reduce the heat and cook for a further 15–20 minutes until the rice is perfectly cooked – small holes will form on the surface of the rice. Remove from the heat, keeping the lid on, and let the rice steam for a further 10 minutes. Fluff with a fork and serve hot. Serves 4 fresh 31 Brown rice kedgeree with lentils, mushrooms and hard-boiled eggs I find it useful to cook more rice than needed per meal and store the extra in the refrigerator, ready to be whipped up into speedy meals like nasi goreng, Korean chicken soup, Chinese stir-fried rice or this hearty vegetarian kedgeree.

5 ml) ground turmeric ½ cup (125 ml) toasted almond slivers 150 g baby button mushrooms or quartered salt and pepper to taste large buttons 4 hard-boiled eggs, shelled and quartered Method 1. 2. 3. Heat the oil in a frying pan and fry the onion, garlic, turmeric and mushrooms until any excess liquid has evaporated and the vegetables are tender. Add the lemon juice, rice, lentils, parsley, almonds and seasoning and stir well to combine. Allow to warm through over a low heat. Transfer to a serving dish, top with the quartered eggs and serve with some chopped tomatoonion salad, tzatziki and warm pitas.

Serve with boiled baby potatoes, crusty bread and a green salad. Serves 4 40 fresh Baked whole fish in olive oil, white wine, bay leaves, vine tomatoes, black olives and onion Any firm white fish will benefit from this simple treatment, with freshly caught the undisputed champion of course. If frozen hake or some such is your only option, make sure it’s properly defrosted before going into the marinade. 6–2 kg fresh, firm white fish, descaled and gutted salt and pepper to taste juice of 1 lemon, flesh chopped into chunks 1 cup (250 ml) pitted black olives 2 cups (500 ml) halved baby tomatoes or 3 large ripe, chopped 1 T (15 ml) olive oil 2 T (30 ml) coarsely chopped fresh parsley 2 large onions, peeled and sliced into rings 1 T (15 ml) chopped fresh origanum 2 t (10 ml) crushed garlic 2 t (10 ml) chopped fresh thyme ½ cup (125 ml) dry white wine 6 bay leaves ½ cup (125 ml) olive oil Method 1.

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