Robyn Martin's simple 'steps' recipes are a favourite among New Zealand Woman's Weekly readers. They have provided the basis for delicious meals for many families over the years. Now, for the first time Robyn Martin and the New Zealand Woman's Weekly Test Kitchen team have collected over 80 of the most popular 'steps' recipes in one indispensable, everyday cookbook, Easy as 123: simple steps... perfect results.
Easy as 123 is a book for new cooks who want to learn basic cooking skills and also for those with more experience who want to learn new recipes and techniques and experiment with more exotic ingredients.
Recipes and steps show how to make a variety of dishes that are popular nowadays, ranging from traditional fare like corned beef or glazed ham to ethnic specialities such as sushi sesame pockets and panna cotta. From finger foods and light meals to mains, desserts and sweet treats, Easy as 123 covers the full menu and offers perfect inspiration for everyday meals and for some of those special occasions.
As with all Robyn's best-selling cookbooks, the recipes in Easy as 123 are reliable, simple and very tasty.
ROBYN MARTIN has been food editor at the New Zealand's Woman's Weekly for over 20 years. She is the owner of the Weekly's Test Kitchen, and is one of New Zealand's best-known and most successful cooking writers.
I couldn't give this a perfect 10 for one tiny reason... Personal Choice. There was simple TOO much choice! By the time I had a dinner menu planned, it was too late to make any of it before the guests arrived.
As I flicked through the book again, waiting for the pizza to arrive (shame), I found myself drawn again to certain dishes.
I have always been a fan of Mustard Pickles of a wide variety, and the odd Tomato Relish has been known to find favour too. When I took a look at the Winter Pickle on page 54, I was really taken by the thought of "I have just got to make that one day real soon" - a thought I don't often get.
The Lamb and Pea Rogan Josh also caught my eye. With a quick and easy approach to a traditional dish with a long history that seamlessly blends culinary expertise with herbal medicine, this dish really is one of a range of dishes we should all explore a little more, in these days of health suppliments and vitamin-enhanced staple foods. (If we ate right, we wouldn't need the suppliments, would we.)
The Marble cake is also a favourite of mine, especially at Christmas because of it's kid-friendly appeal, and the seasonal appeal of the Edible Christmas Wreaths could not be denied. Combined, they make an easy way to have a fun Christmas Cake for the kids ready in no time flat.
overall, I think this book is a wonderful addition to the library of anyone who wants to expand their range. It has really earned it's place in my kitchen library.
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