Miss Dahl's Voluptuous Delights电子书

Cover

Title Page

Dedication

Contents

Cook’s Notes

Introduction

Autumn

Breakfasts

Poached eggs on portobello mushrooms with goat’s cheese

Rice pudding with pear purée

Omelette with caramelized red onion and Red Leicester

Tawny granola

Musician’s breakfast (homemade bread with Parma ham)

Indian sweet potato pancakes

Baked haddock ramekin

Lunches

Spinach and watercress salad with goat’s cheese

French onion soup

Squid salad with char-grilled peppers and cilantro dressing

Baked eggs with Swiss chard

Chicken and halloumi kebabs with chanterelles

Spinach barley soup

Buckwheat risotto with wild mushrooms

Suppers

Peasant soup

Sunday roast chicken and trimmings

Paris mash

Sea bass in tarragon and wild mushroom sauce

Lily’s stir-fry with tofu

Eggplant Parmigiana

Grilled salmon with baked onions

Winter

Breakfasts

Pear and ginger muffins

Scrambled tofu with cumin and shiitake mushrooms

Kedgeree with brown rice

Scrambled eggs with red chiles and vine tomatoes

Winter fruit compote

Oatmeal with apricots, manuka honey and crème fraîche

Hangover eggs

Grilled bananas with Greek yogurt and agave

Lunches

Warm winter vegetable salad

Chicken soup with chickpeas

Spelt pancakes filled with cream cheese and butternut squash

Pasta puttanesca

Hollers’ curried parsnip soup

Char-grilled artichoke hearts with Parmesan and winter greens

Chestnut and mushroom soup

Suppers

Brown rice risotto with pumpkin, mascarpone, sage and almonds

My dad’s chicken curry

Monkfish with saffron sauce

Fish pie with celeriac mash

Cauliflower cheese

Buttermilk chicken with smashed sweet potatoes

Christmas done as healthily as it can be

Spring

Breakfasts

Grilled papaya with lime

Coquette’s eggs

Swiss muesli

Scrambled tofu with pesto and spinach

Lemon and ricotta spelt pancakes

Grilled figs with ricotta and thyme honey

Rhubarb compote with orange-flower yogurt and pistachios

Lunches

My mama’s baked acorn squash

Crab and fennel salad

Teddy’s lettuce soup

Asparagus soup with Parmesan

Zucchini and watercress soup

Baby vegetable fricassee

Fava bean salad with pecorino and asparagus

Suppers

Sea bass with black olive salsa and baby zucchini

Pan-fried orange halibut with watercress purée

Hortense’s fish soup

Crusted rack of lamb for Luke

Char-grilled scallops on pea purée

Turmeric tofu with cherry tomato quinoa pilaf

Chicken stew with green olives

Shrimp, avocado, grapefruit, watercress and pecan salad

Summer

Breakfasts

Cinnamon roast peaches with vanilla yogurt

Blueberry strawberry smoothie

Cold frittata with goat’s cheese and zucchini

Scrambled eggs with watercress and smoked salmon

Breakfast burrito

Homemade muesli with strawberry yogurt

Lunches

Avocado soup

Quinoa salad with tahini dressing

Beet soup

Pea soup

Summer squash with tomato sauce and pine nuts

Salad niçoise sans anchovies and potatoes

Fish cakes

Suppers

Linguine with tomatoes, lemon, chile and crab

Warm ratatouille

Chicken and fennel au gratin

Coconut curry with shrimp

Grilled vegetables with halloumi cheese

Barbequed salmon on a cedar plank

Wild rice risotto

Desserts

Ginger parkin

Baked apples

Lemon Capri torte

Lemon mousse

Clover’s strawberry pudding

Blackberry and apple crumble

Flourless chocolate cake

Cardamom rice pudding

Elderflower jelly

Flapjacks

Eton mess with rhubarb

Banana bread

Chocolate chestnut soufflé cake

Orange yogurt and polenta cake

Acknowledgments

Index

Suppliers

About the Author

Copyright

About the Publisher