The Lazy Cook … A ‘Roast Beef’ teaches French Gourmet Cooks a thing …and two …

Roast Beef – un rosbif – is what the French call Brits, like the latter call the French ‘Frogs’. One Roast beef – Suzie Kelly – has written a most delightful cookbook most delightfully: The Lazy Cook. The Lazy Cook, 132 pages, is published today, Monday, June 22, in electronic version at £2.99 by Blackbird […]

Suzie Kelly's 'The Lazy Cook'

Suzie Kelly’s ‘The Lazy Cook’

Roast Beef – un rosbif – is what the French call Brits, like the latter call the French ‘Frogs’.

One Roast beef – Suzie Kelly – has written a most delightful cookbook most delightfully: The Lazy Cook.

The Lazy Cook, 132 pages, is published today, Monday, June 22, in electronic version at £2.99 by Blackbird Books.

If you like eating (who does not?) and you like learning what happens in other people’s kitchens, then The Lazy Cook is for you.

In the 13 chapters of the cookbook Suzie Kelly, who lives in a most charming country house close to the historical town of Poitiers, leads us through a mouth-watering food odyssey. Being a vegetarian, the dishes are of course all vegetarian, but this makes the book so much more interesting because one learns that not eating meat is not a handicap. And certainly not boring!

Just look at some of the chapter headings:

Potato dishes; Sauces and Pickles; Soups; Eggs; Salads; snacks and finger food and side dishes.

Mouthwatering indeed!

Here is a taste of what Susie Kelly is sharing with us: an Indian onion salad.

She writes:

This makes a nice accompaniment to a main dish and is equally good on a buffet table.
For four servings slice up 4-5 medium onions very finely. Fry in a generous knob of butter, ghee or a glug of vegetable oil over a gentle heat, adding a teaspoon of curry powder. Continue cooking the onions until they soften, become transparent and begin to caramelise.
Add a handful or raisons or sultanas, a tablespoon of brown sugar, and 2 tablespoons of vinegar.
Cook for a further 5 minutes over gentle heat, stirring to prevent sticking.
Serve at room temperature.

So on your marks, ready, set and start cooking! I know that I am going to cook this one asap.

 

Marilyn Z. Tomlins

One Response

6-23-2015 at 17:27:23

Thank you, Marilyn. Do the ‘French frogs’ have a name for non-meat-eating Rosbifs? 😀

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