Franklin

The Good Carbs Cookbook : Vibrant, Smart Energy Recipes for Every Day.

Author/Creator:
McGhie, Kate.
Publication:
Sydney : Murdoch Books Pty Limited, 2017.
Format/Description:
Book
1 online resource (413 pages)
Form/Genre:
Electronic books.
Summary:
100+ simple, delicious and satisfying recipes to keep you feeling fuller for longer.
Contents:
Cover
About the Authors
Title
Foreword
Introduction
Vegetables
Beetroot
Capsicums
Carrots
Cauliflower
Celeriac
Eggplant
Jerusalem artichokes
Onions
Parsnips
Potatoes
Pumpkin
Sweetcorn
Sweet potato
Tomatoes
Shredded beetroot, carrot and nashi slaw with cumin and lime dressing
Beetroot with orange-sherry dressing and soft herbs
Fermented beetroot, carrot and cauliflower
Eggs coddled in a spicy capsicum and tomato sauce
Roasted ratatouille with hummus
Carrot and red lentil soup with lemon
Potato and silverbeet with a carrot, nut and oat crust
Cauliflower and leek soup
The original roasted whole cauliflower
Celeriac slaw with capers, walnuts and lemon
Roasted celeriac and carrots with mirin and apple juice glaze
Eggplant with chopped green capsicum and pomegranate sauce
Salad of red leaves with fennel and jerusalem artichokes
Trio of onions and herb salad with ricotta on toasted grain bread
Chicken stock
Lemon chicken with golden onions and green olives
Lamb shanks with winter vegetables and parsley-mint gremolata
Parsnip, celeriac and potato mini bakes
Simple fish stew with potatoes
Potato patties with yoghurt and green herb sauce
Potato salad with green beans, peas and buttermilk-herb dressing
Potato and pea curry
Trio of pumpkins roasted with chestnuts and hot mint sauce
Roasted pumpkin soup with harissa
Chopped salad of sweetcorn, soya beans and quinoa with lemon-basil dressing
Chicken and corn soup with toasted tortilla and avocado
Roasted corn with chilli and lime peanut butter
Pan-roasted sweet potato and beetroot with grapefruit glaze
Sweet potato, quinoa, spinach and red lentil burgers with tahini-mint yoghurt
Fresh tomato sauce for pasta
Tomato and fig salad with burrata and date-mint dressing.
Green tomatoes with a chopped olive and herb sauce
Salmon curry with lychees and tomatoes
Legumes
Beans
Broad beans
Chickpeas
Lentils
Peas
Glazed ginger soya beans
Tuna, egg and seasonal vegetables with basil-lemon dressing
Roasted snapper fillets with fennel and citrus on white bean purée
Salmon, white bean and dill fishcakes
Baked red kidney and butter bean ragout
Lamb and broad bean stew with silverbeet
Spiced chickpea and broad bean soup
Fresh green herb hummus
Smoked paprika potato and chickpea salad
Sumac-roasted chicken with chickpeas, barley and fruit stuffing
Spiced lentils with roasted vegetables
Baked fish with lentils, tomatoes and olives
Dal with curry spices
Sweet spiced lamb with avocado pea crush
Spiced beef with onions and yellow split peas
Omelette with garden peas, feta and mint
Grains
Barley
Buckwheat
Oats
Quinoa
Rice
Wheat
Hot and sour mushroom and barley soup with broccolini
Lamb shanks with barley, garden peas and mint
Crispy cauliflower with buckwheat and pine nuts
Buckwheat pikelets
Chilli-ginger peanut butter soba noodles with silken tofu
Mixed mushroom buttermilk soup with rolled oats and peas
Garlicky mushrooms with onions and thyme on oat mash
Mixed grains salad with marinated zucchini
Quinoa 'risotto' with pumpkin, carrots and hazelnuts
Fish soup with thai flavours and rice noodles
Golden rice with peas and cashews
Brown rice risotto with peas and prawns
Wild rice pilaf with mushrooms and almonds
Burghul and red lentil soup with sizzling mint and chilli
Spaghetti with green tomatoes and fresh herbs
Ribbon pasta with broad beans and pancetta
Fregola and blood orange salad with fennel
Jerusalem artichokes with farro, spinach and oyster mushrooms.
Farro with roasted winter vegetables, prunes and walnuts
Farro and green lentils with cherry tomatoes and marinated feta
Lamb, feta and burghul meatballs
Roasted beetroot purée and burghul with mixed fresh herbs
Fruit
Apples
Bananas
Berries
Coconut
Dates
Grapefruit
Grapes
Lychees
Mango
Oranges and lemons
Papaya
Peaches
Pears
Pineapple
Plums
Watermelon
Parsnip, yoghurt and date salad
Pork meatballs with fresh grapes
Wild rice with fresh grapes, walnuts and feta
Thai red duck curry with lychees
Salmon, lychee and sugar snap pea salad
Mango, fresh coconut and avocado salad with thai dressing
Mango salad with fresh coconut and apple
Charred spiced fish with chopped papaya salsa
Shredded chilli ginger chicken and papaya salad
Melon, cucumber and red onion salad
Apple sponge pudding
Apple rose tart
Banana and peanut ice cream
Kiwi, blueberry and avocado green tea popsicles
Quinoa blueberry pancakes with squishy fruit yoghurt
Soused berries with mint and whipped ricotta
Strawberry, rhubarb and apple oat crumble
Grapefruit, orange and aperol granita
Lemon passionfruit pudding
Almond-crusted flourless 'boiled' citrus cake - two ways
Plumped walnut prunes with orange in spiced port
Kiwi, banana, orange and grape crush
Baked peaches bombe alaska
No-bake poached pear flan with lime cream
Winter fruit poached in mulled wine topped with granita
Carpaccio of pineapple with chilli syrup
Oven-roasted plums with couscous crumble
Understanding Carbs
Recipe Nutritional Analysis
Index
Copyright.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Contributor:
Barclay, Alan.
Sandall, Philippa.
Other format:
Print version: McGhie, Kate The Good Carbs Cookbook
ISBN:
9781760638030
9781743368169
OCLC:
987667219
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