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Edmonds for Young Cooks: Beyond the Basics Edmonds for Young Cooks Beyond the Basics, ISBN 9781869589080 and books by Bluebird Foods on sale at thebookshelf.co.nz The recipes are based on meals and snacks that can be prepared by one person easily, with little mess and little supervision. Step–by–step illustrations accompany over 70 recipes. Recipes include everything from stir fry to lasagne, pancakes to chocolate truffles and are split into chapters entitled: hints, menus, breakfast and brunch, quick fix snacks, perfect pasta, sensational salads, main events, delicious desserts, brilliant baking, and sweet treats. Table of ContentsHints for clever cooksMenu ideas Breakfast and brunch Quick fixes Perfect pasta Sensational salads Main events Delicious desserts Brilliant baking Index ExtractCooking perfect rice – the absorption method is an easy way to produce perfect rice. Wash rice thoroughly before cooking to remove excess starch by placing in a sieve and rinsing under cold running water until the water runs clear. Place rice in a heavy–based saucepan. Add enough cold water to cover rice by 2 cm. Cover pan with a tight–fitting lid. Bring to the boil over a high heat, then reduce heat to very low. Cover and cook for about 15 minutes or until all the liquid is absorbed. Remove from heat and stand, covered, for 5 minutes. Use a fork to fluff up the rice.Grilling bacon – preheat oven grill to the highest temperature. Lay bacon rashers in a single layer in a metal baking dish. Grill until bacon begins to crisp. Toasting/roasting nuts – place nuts in an ovenproof dish and cook at 180 deg C for 5–15 minutes, depending on the nuts, until light golden. Toss during cooking. Toasting coconut, sunflower and pumpkin seeds – place coconut or seeds in a frying pan. Cook over a medium heat, stirring frequently, until light golden. Roasted capsicums – cut capsicums in half lengthwise. Remove core and place cut–side down on a baking tray. Bake at 200 deg C for 15 minutes or until skins are blistered and browned. Transfer to a bowl. Cover bowl and allow capsicums to cool. Peel off skin. Fold – the method used to combine a delicate mixture with a heavier one. Using a metal spoon and a cutting action, cut down through centre, bringing bottom mixture to top. Blanching vegetables – place vegetables in boiling water briefly until just tender. Drain in a sieve and cool under cold running water. Shredding chicken – remove skin and bones from chicken. Tear into strips. Crushing garlic (without a garlic crusher) – place garlic clove on a chopping board. Put the flat blade of a cook"s knife on the clove and press hard with your hand. Peel off skin. Chop garlic roughly. Place a little salt on the chopping board, then top with chopped garlic. Using the flat blade of a cook"s knife, squash garlic into salt with a backward and forward motion. Melting chocolate – care is needed when melting chocolate. Intense heat will cause the chocolate to turn into an unusable lump. On stove – place water to a level of 3 cm in a small saucepan. Bring to the boil. Sit a tight–fitting heatproof bowl over saucepan, ensuring the bowl does not touch the water. Add chocolate and stir constantly over just simmering water until chocolate has melted. In microwave oven – place chocolate in a microwave–proof bowl. Microwave on 50% power for 30 seconds. Stir. Repeat this process until chocolate has melted. Hard–boiled eggs – one–third fill a small saucepan with water. Bring to the boil. Carefully lower eggs into the water with a spoon. Simmer for 8 minutes. Tip off hot water and cover with cold water. This helps prevent the formation of a greyish–green ring between the yolk and white.
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 "Edmonds for Young Cooks: Beyond the Basics")