Smitten. by Sarah Graham

Author:Sarah Graham
Language: eng
Format: epub
Tags: smitten. is a continuation of the conversation started in Sarah Graham’s first fun, funky and relevant cookbook, bitten. The focus this time around is on the extraordinary; the creation of uniquely quirky yet still achievable, budget-friendly and oh-so-delicious food to share. Think a little elegance and a lot of je ne sais quoi. This is unintimidating food with a twist that the whole family will enjoy. To make our busy lives easier, the recipes in smitten. are conveniently divided into categories such as Nibbles, Speedy Suppers, Feast and Slow. Whether looking to knock up a quick dish on a week night or feed a party of eight on a lazy Sunday afternoon, there is something here for everyone. Once again, the blog-themed writing style ensures that the writer/reader relationship is established right off the bat, providing a unique way of sharing recipes that draws not only on the food, but the context, inspiration and passion behind each dish as well, capturing Sarah’s philosophy that every meal has a story. smitten. features handy hints for the novice and reluctant cook, cooking and baking tips, and kitchen and baking starter kits. Also included is a useful Meals for a Month guide that takes the guesswork out of the eternal question ‘What should I cook tonight?’ Each dish is complemented with a wine suggestion to help round off the perfect meal.
ISBN: 9781432303754
Publisher: Penguin Random House South Africa
Published: 2013-12-13T16:00:00+00:00

NOTE: The dressing will keep for up to 3 days in the fridge, so make extra and use it for dressing similar chicken or seafood dishes.

SPEEDY ASIAN BEEF & NOODLE BOWL.

We love this for its speediness, meatiness, kick of Asian flavours and silky noodles. Its complexity, however, ends right there. It’s a doddle to make and downright delicious, if I may say so. Well, actually, Rob says so, and that should put me in the all clear I think.

WHAT YOU’LL NEED

250 g steak (I use well-aged rump)

salt and freshly ground black pepper

1 Tbsp olive oil

200–300 g rice noodles

1 cup roughly chopped broccoli

1 small red pepper, deseeded and sliced

1 Tbsp toasted sesame seeds

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