Forever Summer (Anglais) Relié – 2 avril 2003
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I'll be honest with you: I had longed to make some version of these little rolls for years but either essential laziness or fear that they would be frighteningly complicated put me off. Now that I've made them, I can't quite see what I was on about. Fiddly they may be, but I think they must be one of the easiest recipes to make in the whole book. And also one of the loveliest: there is something about the light, unwheatenness of rice pasta (which in effect these sheets just are) and the bundles of fresh herbs within that make them compulsive and uplifting eating. you can, and this is how I ate them first in a Vietnamese restaurant, add some cooked prawns, and cooled, stir-fried chopped pork along with the herbs and rice vermicelli, but I can't honestly see that you need to.
You can often find the rice pancakes, or rice sheets (emphatically not rice paper) in the supermarket. If you're unlucky in this respect, you will have to track down an Asian store, which offers a gastro-reward of its own.
100 g rice vermicelli
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
bunch fresh mint, roughly chopped
bunch fresh Thai basil, roughly chopped
half a cucumber, cut into thin batons
6 spring onions, finely sliced
12 rice pancakes
soy sauce for serving (optional)
Soak the vermicelli according to the instructions on the packet, and drain once the translucent threads are rehydrated.
Flavour the vermicelli with the rice vinegar, soy and fish sauces, and then add the chopped herbs, cucumber and spring onions. Mix gently with your hands to try to combine the noodles, herbs and vegetables.
Soak the rice pancakes (again, according to packet instructions) in a shallow bowl of hot water and then lay each one on a tea towel to pat dry. Run a fairly narrow strip of noodle mixture down the middle of the pancake, fold over one half and then carefully roll it up as tightly as you can. Slice each roll into four and then arrange them on a plate.
If you want, pour some soy sauce into a few little bowls for dipping the rolls into as you eat. They are also fabulous with the Vietnamese dipping sauce, in the form of the dressing on page 75.
Makes 48 rolls. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.
Revue de presse
"Her recipes are rich and motherly and sustaining and sexy, just as she is" (Observer)
"All Nigella's food is comfort food, in the end...what she shares with us is the way the world tastes best to her" (Evening Standard) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.
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Il est arrivé complètement déchiré j'ai du tout scotché... Pas au top moi qui suis une grande fan de livres de cuisine
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Mmmm, yes, this lady can cook. I would keep this book just for the mustard coated salmon. Many of the recipes are Mediterranean inspired (simple mussels in wine sauce) but she strays wickedly from Europe into the Orient with cold soba noodles, a real favorite of mine.
She does rely for some of the desserts on marscapone (rich Italian cream cheese) which has to be trekked in from the Italian Market in Philadelphia by caravan and only ends up on my hips, so why bother? Some of the other rare ingredients are hard for me, in semi-rural Delaware to come by as well. (rosewater, fresh figs, better add these to the caravan order.) We do have great fish here in the Chesapeake, but even if you are in landlocked Iowa, there is a lot of good stuff here for summer entertaining and for tempting you to eat healthy, interesting things in the hot months. Her use of vegetables (yellow squash soup, carrot salad, beets) is original and wonderful. High time we had a new set of creative veggie recipes and here they are.
By the way, the mustard coating works well on bluefish, though one is not supposed to eat a lot of bluefish. But fishing for these little fighters is so much fun. If you eat a blue now and then, try the salmon recipe out on them, too.
This book is a lot different. Whether it's because of the fact that most people eat "lighter" foods in summer or because she wanted a lower-carb addition to her impressive lineup of books, this book is GREAT. Lots of great salads, light desserts, fish/meat for grilling. As always, the pictures and overall production quality of the book are great as well.
This one is not as narrative as previous books she's released, but a must-have for Nigella fans and anyone who just wants to make some relatively simple but elegant meals in the summer.
For more traditional work/recipes try "How to Eat" and for the ultimate dessert manual, "How To Be a Domestic Goddess" ..