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The Naked Chef

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Forfatter   Oliver, Jamie
Forlag Penguin Books Ltd.
Udgivet 1999
Udgave 1
Illustrationer Jean Cazals, David Eustace
Sider 250
ISBN 0-718-14360-4
Bognummer 271
 
Side Opskrifter Opskriftsforfatter
229 Aïoli
215 Almond Tart
37, 43 Anchovy and Caper Dressing
231 Apple Sauce
137, 137 Artichoke preparation
40, 41 Baby Spinach, Fresh Pea and Feta Cheese Salad
166 Baked Butter Beans with Leeks, Parmesan and Cream
218, 219 Baked Chocolate Tart
198, 199 Baked Fruit
91 Baked Red Mullet with Oregano, Lemon and Black Olive Mash
170–71 Basic risotto recipe
186 Basil and Olive Oil Topping (bread)
154 batter: for vegetables
188, 189 Beer Bread
53 Beetroot Pasta
31 Beetroot Salad with Marjoram and Balsamic Dressing
60, 61 Beetroot Tagliatelle with Pesto, Mussels and White Wine
141 Black Olive Mash
164 Black-eyed Beans with Spinach and Balsamic Vinegar
142 Boiled Asparagus with Any Interesting Melting Cheese
130, 131 Boiled Bacon with Pease Pudding
172, 173 Borlotti Bean, Pancetta and Rosemary Risotto
158 Borlotti Beans with Olive Oil and Lemon Juice
145 Braised Cabbage with Smoked Bacon and Peas
183 Bread
184–5 Bread basic recipe
230 Bread Sauce
41 Broad Bean, Asparagus and French Bean Salad with Mustard Dressing
27 Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime
25 Broths
165 Butter Beans with Marinated Tomato, Chilli and Basil
140 Buttered Mashed Potatoes
63 Buttered Taglierini with Seared Scallops, White Wine, Chilli and Parsley
167 Cannellini Beans with Herb Vinegar
222, 223 Chicken Stock
20, 21 Chickpea and Leek Soup
234 Chilli and Fennel Salsa
195 Chilli, Tomato, Oregano and Pancetta Topping (pizza)
209 Chocolate Pudding
220, 221 Chocolate Tart
208 Chocolate, Orange and Nut Pudding
236 Chunky Coconut, Tomato, Cucumber and Lime Relish
182, 190 Ciabatta
227 Clarified Butter
226 Clarifying Stock
105 Cooking of lobster
157 Cooking pulses
182, 189 Cottage Bread
181 Couscous Salad
140 Creamed Mashed Potatoes
19 Creamy Aubergine, Cannellini Bean and Ricotta Soup
26 Dry Grilled Chicken with Ginger, Chinese Greens and Noodles in a Herb Broth
37 Endive Salad with Anchovy and Caper Dressing
79 Farfalle with a Quick Tomato Sauce
80 Farfalle with Artichokes, Parmesan, Garlic and Cream
81 Farfalle with Watercress and Rocket Pesto
85 Fast-roasted Cod with Parsley, Oregano, Chilli and Lime
206 Figs and Honey Semi-freddo
100, 101 Fish in Sea Salt
224 Fish Stock
227 Flavoured Butter
186, 187 Focaccia
122-3, 123 Fragrant Green Chicken Curry
22 Fresh tomato and Sweet Chilli Pepper Soup with Smashed Basil and Olive Oil
210—11 Fruit Crumble
221 Fruit-filled Mascarpone Tart
209 Ginger Pudding
38, 39 Globe Artichoke and Celery Heart Salad with Parmesan, Lemon and Olive Oil
110 Gravy with Pork
128 Gravy with Pot-roasted Guinea Fowl
125 Gravy with Roast Duck
41 Green Salad
144 Grilled Asparagus with Olive Oil and Sea Salt
42 Herb and Red Wine Vinegar Dressing
53 Herb Pasta
11 Herbs
43 Honey, Wholegrain Mustard and Garlic Dressing
141 Horseradish Mash
160 Humous
208 Jam Pudding
92, 92–3 John Dory Baked in a Bag with Marinated Cherry Tomatoes, Black Olives and Basil
104 Kedgeree
216, 217 Lemon and Lime Cream Tart
78 Making farfalle
72, 72 Making of tortellini
66, 66 Making ravioli
178 Marinade for crab
178 Marinade for lobster
178 Marinade for prawns
159 Marinated Chickpeas with Chilli, Lemon and Parsley
42 Marjoram and Balsamic Vinegar Dressing
201 Mascarpone Cream
140 Mashed Potato
140–41 Mashed Potato
228 Mayonnaise
132, 133 Meatballs
133 Minced meat
16, 17—18 Minestrone Soup
231 Mint Sauce
176 Minted Asparagus and Pea Risotto
76 Minted Creamed Asparagus and Ricotta Tortellini with Asparagus Tips and Butter
73 Mixed Cheese and Basil Tortellini with a Fresh and Chunky Tomato Sauce
34 Mixed Salad with Roast Tomatoes
174, 175 Mushroom Risotto with Garlic, Thyme and Parsley
43 Mustard Dressing
17 My Minestrone Soup
120–22, 121 My Perfect Roast Chicken
42 Olive Oil and Lemon Juice Dressing
187 Onion Topping (bread)
138 Pan-cooked Artichokes with Lemon, Thyme and Garlic
86 Pan-fried Fillet of Cod with Parsley, Capers and Brown Butter
84 Pan-seared Scallops with Crispy Bacon and Sage, Puy Lentils and Green Salad
55 Pappardelle with Dried Porcini and Thyme, Tomato and Mascarpone Sauce
56, 57 Pappardelle with Mixed Wild Mushrooms
58 Pappardelle with Sweet Leeks and Mascarpone
141 Parmesan and Truffle Mash
47-54, 48 Pasta making
161 Pease Pudding
53 Pepper Pasta
232 Pesto
238, 239 Pickled Chillies
194–5 Pizzas
108, 109–10 Pork and Crackling
106, 107 Pork Chops with Thyme, Lemon and Pesto
126-8, 127 Pot-roasted Guinea Fowl with Sage, Celery and Blood Orange
129 Pot-roasted Rabbit with Rosemary, Thyme, Sage and Lemon
187 Potato and Rosemary Topping (bread)
32, 33 Potato Salad
205 Praline Semi-freddo
178 Preparation of Clams
178 Preparation of mussels
178 Preparation of white
162 Puy Lentils Braised with Rosemary and Garlic
96 Quick Marinated Whole Roasted Bream with Balsamic Vinegar and Crispy Marjoram
36, 37 Radish and Fennel Salad
65 Ravioli
68, 69 Ravioli of Borage, Stinging Nettles, Marjoram and Fresh Ricotta
70 Ravioli of Smashed Broad Beans, Mint and Ricotta
71 Ravioli with Potato, Watercress and Cheeses
67 Ravioli with Prosciutto, Sun-dried Tomatoes, Basil and Mozzarella
169 Risotto
120-22, 121 Roast Chicken
112, 113 Roast Leg of Lamb
113 Roast Leg of Lamb with Anchovies and Rosemary
115 Roast Leg of Lamb with Apricot and Thyme
114-15 Roast Leg of Lamb with Pancetta, Sage and Rosemary
114 Roast Leg of Lamb with Rosemary and Garlic
144 Roasted Asparagus with Cherry Tomatoes, Black Olives and Basil
193 Roasted Hazelnut and Apricot Rolls
152, 153 Roasted Red Onion with Thyme and Butter
88-9, 89 Roasted Trout with Thyme
88—9, 89 Roasted Trout with Thyme
49, 50-1 Rolling the pasta into sheets
192–3 Rolls
31 Root Salad
31 Salad with Marjoram and Balsamic Dressing
233 Salsa Verde
32, 33 Salsa Verde with Potato Salad
98 Sardine preparation
177 Seafood Risotto with Fennel and Chilli
94, 95 Seared Encrusted Tuna Steak with Fresh Coriander and Basil
202—6 Semi-freddo
212—14, 213 Short Crust Sweet Pastry
220, 221 Simple Chocolate Tart
82, 83 Skate Wings with Prosciutto, Radicchio, Capers and Lemon
134, 139 Slow-cooked Artichokes, Sweet Cherry Tomatoes, Thyme and Basil
190, 191 Snap Bread
116, 117 Spiced Slow-cooked Lamb Shanks
193 Spiced Squash Rolls
12 Spices
180 Spicy Couscous
148, 149 Spicy Roasted Squash
176 Spicy Squash Risotto with Thyme and Mascarpone
74, 75 Spicy Squash, Basil and Ricotta Tortellini with Crispy Herbs
53 Spinach Pasta
77 Spinach Tortellini with Ricotta, Summer Herbs and Parmesan
207 Spottier Dick Pudding
124-5 Steamed and Roasted Duck with Honey and Oyster Sauce
143, 143 Steamed Asparagus with Lemon and Anchovy Butter
179 Steamed Couscous Infused with Caraway and Fennel Seeds
207, 208 Steamed Puddings
146, 147 Stir-fried Chinese Greens with Ginger, Oyster and Soy Sauce
98, 99 Stuffed, Rolled and Baked Sardines with Pine Nuts and Fresh Herbs
235 Sweet Chilli and Pepper Salsa
209 Syrup Pudding
59 Tagliatelle with Baby Courgettes, Lemon and Basil
62 Tagliatelle with Peas, Broad Beans, Cream and Parmesan
54 Taglierini
64 Taglierini with Pan-cooked Red Mullet, Sun-dried Tomatoes, Chilli, Parsley and Black Olives
214 Tart baking
195 Thyme Oil, Garlic, Artichoke and Parmesan Topping (pizza)
22, 23 Tomato and Sweet Chilli Pepper Soup with Smashed Basil and Olive Oil
34 Tomato Salad
79, 237 Tomato Sauce
194 Tomato, Basil and Mozzarella Topping (pizza)
186–7 Toppings for bread
194—5 Toppings for pizzas
97 Tray-baked Salmon with Olives, Green Beans, Anchovies and Tomatoes
196, 206 Turrón Nougat Semi-freddo
182, 189 Twister Bread
201 Vanilla Cream
200 Vanilla Sugar
225 Vegetable Stock
154, 155 Vegetable Tempura
38 Warm Salad of Radicchio, Gem and Pancetta

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Alle forfatterens titler:
The Naked Chef (1999)
the return of the Naked Chef (2000)
Happy Days with the Naked Chef (2001)
jamie's kitchen (2002)
Det er bar' mad (2004)
Det er bare glade dage (2004)
Det er mere bar' mad (2004)
Middag med Jamie (2004)
Jamies Italien (2005)
Cook with Jamie (2006)