Easy Chicken Breast Cookbook: 50 Unique and Easy Chicken Breast Recipes

Product Information

The Australian, New Zealand, UK and Ireland editions are in metric measurements (millilitres, kilograms and centimetres) as well as cups (where relevant).

After talking about it for months, after all the blood, sweat and tears (literally!), my debut cookbook has arrived! in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes – from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty salads, Asian noodles, and treats for festive occasions.” Special occasion recipes– A sprinkle of true showstopper dishes for festive occasions and leisurely Sunday suppers! Making “Dinner” was a wonderful experience but also the hardest project I have undertaken in my working life. To say that I underestimated the work involved and the pressure I would put on myself to do the very best I can would be an understatement! The number of recipes mentioned in the cookbook will help you understand if it’s worth investing into or no. It would help if you had a cookbook that gives you the maximum recipes as possible. However, take a glance at the kind of recipes the author has written to understand the quality as well. PhotographsCuisines covered – 20% of the recipes are Asian / Asian-influenced. Then there’s a whole chapter on Mexican (I adore Mexican food!), a sprinkle of French and Mediterranean, plus a dusting of Middle Eastern dishes. The balance are other good ol’ traditional Western favourites.

Has comprehensive and detailed ingredients listing followed by a storyline that helps the chef imagine the result and aim towards it.

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In addition to measurements, ingredients have been renamed as appropriate. For example, cilantrorather than coriander, bell peppersinstead of capsicum.Also, ingredient accessibility has been considered. When the dough is cool enough to handle, start bringing the ingredients together by gently kneading until the dough feels supple and the surface is smooth. After the dough has rested, divide it into four equal-sized portions, so you have a more manageable volume to work with. Work one piece at a time, keeping the remaining dough covered. Shape the dough roughly into a log, then divide it into five small golf-ball-sized pieces. The texture of the dough may feel unusual and a little crumbly. Don’t worry if this happens – just squeeze the dough firmly to shape. Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for five minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelise the kimchi, rather to soften it slowly in luscious fat.