The world’s largest Original Newspaper archive, Historic - Newspapers.co.uk has launched a new range of Vintage Recipe Cookbooks, showcasing recipes & cookery ideas throughout history.
These newspaper books are perfect for any food lover, or for those who want a slice of history with a more niche focus. The contents include landmark food news, such as the implementation of rationing, recipes and popular food options from selected decades as well the appearance of famous celebrity faces who are still followed today.
This isn't a supper dish for the faint of heart. It is loaded with fat and calories. Every once in a blue moon, however, it's nice to treat yourself to something special like a Croque Madame.
And just what is a Croque Madame? Well, to make a long story short, it's a Croque Monsieur with a fried egg on top.
A Croque Monsieur is a glorified ham and cheese toastie! Only the French could make a ham and cheese toastie more decadent and tastier than it is.
They have added a layer of rich bechamel to the top of the sandwich. Sprinkled grated Parmesan over that. Finally they popped it under the grill. until the bechamel is bubbling and gilded golden brown In spots.
But, this cheese toastie is anything but an ordinary cheese toastie. There is a smattering of Dijon mustard inside, along with some thinly sliced ham.
Add to that gooey rich and nutty Gruyère cheese. (Similar time Swiss) You toast that Ham a
And Cheese sandwich first in a skillet . Once it is golden brown and the cheese has melted, you ladle the bechamel over top and pop the whole thing under a hot grill.
But it's not just any bechamel (which happens to be one of the easiest sauces to make and a base for many others). This bechamel is flavoured lightly with thyme, Worcestershire, nutmeg (traditional) and . . . wait for it . . . brandy.
Yep . . . there is just the merest tiniest hint of brandy which will have your eaters wondering just what that elusive flavour is . . .
In France a Croque Monsieur is known as a bar snack . . . a quick bite.
The name loosely translates to crunchy mister. hmm . . . tasty no matter the origins . . .
Adding a fried egg to the top is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . . I don't mind eating a Croque Madame, no matter what it is called.
Adding a fried egg to the top is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . . I don't mind eating a Croque Madame, no matter what it is called.
Rich, crisp, salty, cheesy, butter, smokey. This sandwich has it all.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone.
As a once in a blue moon indulgence . . . it went down a real treat. I served them with hot chips! That’s what they call fries here in the U.K.!
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with bechemal sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with bechemal sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
1 TBS brandy
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
I suppose if you were a vegetarian you could leave out the ham altogether and it would still be delicious. But what would you call it then???? Any suggestions??? A Croque Infante??
Oh, and the purpose of the chips??? Why to dip into that gorgeous runny yolk. Oh, I am a naughty girl. ☺
Note - this is a repeat, but some things are just so good they need to be repeated. I've been suffering from a particularly bad bout of Diverticulitis today so am not all that well. Sorry about that!
Note - this is a repeat, but some things are just so good they need to be repeated. I've been suffering from a particularly bad bout of Diverticulitis today so am not all that well. Sorry about that!
My husband is a real fan of this fruit loaf we can buy in the shops over here, it's low in fat and kind of squidgy. I forget what it is called. I buy it because I recognize the packaging. I think it is called Malt Loaf and I believe it is an acquired taste.
Myself, I am not too, too fond of it, but he loves it, especially cut and spread with butter. This recipe today is one that I had been eyeing up in a baking book of mine for a very long time now.
The book is a little chunky food book by Murdoch books entitled Sweet Food, and it's filled with lots of lovely bakes, including this lovely Apricot &Raisin Bran Loaf.
Its actually a really easy loaf to make. There is no fat in it at all . . . no butter, no eggs, so its also low cholesterol . . .
It's got sugar in it, which isn't great, but . . . you got to have something bad I guess. Loads of dried apricots and raisins, which I love . . .
Lots of fibre from bran cereal and whole wheat flour, so they kind of outweigh the bad a bit . . . but look at all that lovely, dried fruit. My husband fell in love with it . . .
It's a somewhat stodgy heavy loaf, but that isn't a problem really because it slices like a dream . . . and the secret to its deliciousness comes when you slice it, toast it and then spread it with butter . . .
That is when the real magic happens. You won't want to miss out on this. It's gorgeous! Simple, delicious and gorgeous. I think that's what you call a Hat-Trick!
*Apricot and Raisin Bran Loaf*
Makes one loaf
Serves 6 to 8
it is very similar to pumpkin spice.)
Measure
the dried fruits, bran cereal and brown sugar into a bowl. Add the
warm milk and stir. Leave to set for half an hour. Most of the liquid
will have been absorbed.
Whisk
together the flours and mixed spice to aerate somewhat. Stir into the
wet mixture to combine. You will have a wet, stiff mixture. Spread
into the prepared pan, leveling off the top.
Bake in
the preheated oven for 50 minutes, or until a skewer inserted in the
centre comes out clean. If you think it is browning too quickly, cover
lightly with some foil.
Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.
Cut into thick slices to serve with a nice hot cuppa. It's ever so lovely toasted and buttered.
Store in an airtight container. It will keep for quite a few days.
Bon Appetit!
Our soft fruit is going great guns in the garden at the moment. It all seems to be ripening at once. We have never gotten so many strawberries as the bumper crop we are enjoying this year!
We moved them into large pots on the patio, which seems to have agreed with them. Trust me when I say that I am not complaining!
With so much coming at once however, it can be somewhat of a challenge to use it. At present I am drying strawberries, raspberries and black currants in our food dehydrator, and I have frozen bags of them as well.
With so much coming at once however, it can be somewhat of a challenge to use it. At present I am drying strawberries, raspberries and black currants in our food dehydrator, and I have frozen bags of them as well.
This weekend I decided to make a summer fruit cordial with some of them . . . something delicious for us to remember summer with in the colder months ahead. The nice ones that you can buy in the shops are so very expensive . . . I thought it would be nice to make some of our very own.
A Cordial is a thick syrupy fruit drink, very concentrated. It can be drunk on it's own in small quantities, or mixed with sparkling water and poured over ice for a refreshing drink. You can also make an alcoholic cordial.
If you are familiar with the Anne of Green Gables story, you will remember that on a lovely October day Anne invited her friend Diana over for tea in the afternoon.
Marilla had told her they could have the raspberry cordial that was leftover from the church social. Anne took the wrong bottle and the pair proceeded to get very drunk!
Mine is not of the alcoholic variety! (Although you could probably use it to make a cocktail with if you were so inclined!)
It is sweet and delicious . . . and not so hard to make as one should suppose! Truly!! It tastes fabulous diluted with sparkling water and poured over ice on a nice summer day!
Deliciously refreshing I would say! It went down a real treat today!
It's also delicious served straight up in a small cordial or liqueur glass. I can see us enjoying it this way when the winter winds begin to blow . . . oh, but it would make a lovely dessert sauce as well.
It also makes the perfect hostess gift, decanted into a pretty glass container, for all of those summer parties and barbeques you are going to be invited to this summer!
I hope you will give it a try! You will just LOVE it!
*Summer Berry Cordial*
Makes 1 scant litre
This
is a delicious drink that will be lovely in the months to come. A
little taste of summer. You can drink it full strength, or dilute it
with some sparkling water and serve over ice, for a refreshing summer
drink.
Bring slowly to the boil over medium low heat.. Simmer on low
heat for about 20 minutes, or until the fruit is very pulpy. Remove
from the heat.
Place a large fine meshed strainer over a deep bowl. Carefully pour the fruit and all of the liquid into the strainer. Cover with a clean cloth and leave to drain overnight.
Place a large fine meshed strainer over a deep bowl. Carefully pour the fruit and all of the liquid into the strainer. Cover with a clean cloth and leave to drain overnight.
The
next morning remove the strainer and discard any pulp inside. Pour the
juices into a clean pot. Add the sugar. Heat over low heat, stirring
constantly until all of the sugar is dissolved.
Pour immediately into
warm sterile bottles. Leave a 1/3 inch gap at the top. Seal and store
in a cool dark place or the refrigerator for up to 6 months.
I freely admit that I can be rather lazy when it comes to cooking. I know, it's hard to believe but it's true. I got enough of having to cook fussy complicated recipes when I worked as a personal chef. Now that I am retired I like to do simple things as much as possible.
I love to watch shows on the Cooking Channel like Diners, Drive Ins and Dives, and You Gotta Eat Here. I often take notes and try to replicate what I have seen that sounds pretty delicious. This channel is a result of that, except that I lost my notes and so I had to try to remember what went into this delicious looking Panini I saw on the show last weekend. I can't remember where he was eating, but this sandwich looks fabulous and so I tried to make one here at home, with most delicious results!
Coconut Oil is something which I have been using in my kitchen from time to time, although I am not entirely sure that I have ever used it correctly. Duh. I was recently sent some lovely Raw Organic Coconut Oil from Kirley Sue's kitchen and I learned a lot more about what it is, the benefits of using it, and how you can use it.
Did you know for instance, that raw Coconut oil has a multitude of health benefits, which include but are not limited to skin care, hair care, improving digestion and immunity against a host of infections and diseases??
Skin care: Coconut oil is excellent massage oil that acts as an effective moisturizer on all types of skin, including dry skin. Unlike mineral oil, there is no chance of having any adverse side effects on the skin from the application of coconut oil. Therefore, it is a safe solution for preventing dryness and flaking of skin. It also delays the appearance of wrinkles and sagging of skin, which normally accompany aging.
It helps in preventing degenerative diseases premature aging due to its well-known antioxidant properties. It also helps in treating various skin problems including psoriasis, dermatitis, eczema and other skin infections. For that exact reason, coconut oil forms the base ingredient of various body care products like soaps, lotions, and creams that are used for skin care.
Hair care: Coconut oil helps in healthy growth of hair and gives your hair a shiny quality. It is also highly effective in reducing protein loss, which can lead to various unattractive or unhealthy qualities in your hair. It is used as hair care oil and is used in manufacturing various conditioners and dandruff relief creams. It is normally applied topically for hair care.
Coconut oil is extensively used in the Indian sub-continent for hair care. It is an excellent conditioner and helps the re-growth process of damaged hair. It also provides the essential proteins required for nourishing and healing damaged hair. Research studies indicate that coconut oil provides better protection to hair from damage caused by hygral fatigue.
By regularly massaging your head with coconut oil, you can ensure that your scalp is free of dandruff, even if your scalp is chronically dry. It also helps in keeping your hair and scalp free from lice and lice eggs.
Heart diseases: There is a misconception spread among many people that coconut oil is not good for heart health. This is because it contains a large quantity of saturated fats. In reality, it is beneficial for the heart. It contains about 50% lauric acid, which helps in actively preventing various heart problems like high cholesterol levels and high blood pressure. Coconut oil does not lead to increase in LDL levels, and it reduces the incidence of injury and damage to arteries and therefore helps in preventing atherosclerosis. Study suggests that intake of coconut oil may help to maintain healthy lipid profiles in pre-menopausal women.
Weight loss: Coconut oil is very useful for weight loss. It contains short and medium-chain fatty acids that help in taking off excessive weight. Research suggests that coconut oil helps to reduce abdominal obesity in women. It is also easy to digest and it helps in healthy functioning of the thyroid and endocrine system. Further, it increases the body’s metabolic rate by removing stress on the pancreas, thereby burning more energy and helping obese and overweight people lose the weight. Hence, people living in tropical coastal areas, who use coconut oil every day as their primary cooking oil, are normally not fat, obese or overweight.
Coconut oil is a very versatile product as the strap line "one jar, hundreds of uses." We are no longer afraid to include coconut in our diet, however many are unaware of the uses for coconut oil which include acting as an antibacterial, antiviral and anti-inflammatory. Coconut oil is perfect for healing nail fungus, bug bites, chapped lips, kills topical yeast infection, acts as a makeup remover and a good moisturiser, oil pulling for gum protection, soothes eczema and psoriasis, prevents stretch marks, cracked heals and of course cooking, baking, frying. So the list goes on, making it truly a useful product for an all-round healthy lifestyle.
All this and a whole lot more. Look it up on Google, you will be amazed.
Vegan Cook, Vegan Expert, Author and TV presenter Kirly-Sue has launched her own brand of organic coconut oil with the brand name Kirly-Sue's Kitchen Raw Organic Virgin Coconut Oil. Kirly-Sue who has a vast social media following including 15,000 plus followers on Facebook is known for her recent media appearances as a vegan expert on BBC Radio London, London Live TV and Scottish TV.
Kirly-Sue's Kitchen Raw Organic Virgin Coconut Oil is sourced from the best in Sri Lanka. "It was important to me that there were no chemical fertilizers or pesticides used so I sourced the best coconuts which are grown and processed according to strict rules for organic agriculture and more importantly the environment is protected to keep the natural balance intact". All ingredients are certified organic and are grown and processed in accordance with the EU & USA organic standards.
Available on Amazon.co.uk, Kirly-Sue's Kitchen raw organic virgin coconut oil comes in a 500ml glass jar wrapped in a lovely organza bag.
In addition, customers get a free recipe booklet with every purchase.
Vegan Coconut Cupcakes
Ingredients:
10 oz, 300 g or 2 cups self-raising flour
2 tsp baking powder
¼ tsp salt
1 oz, 40 g or ½ cup grated or desiccated coconut
4 oz, 110 g or ½ cup dairy-free soya margarine, cold
12 oz, 275 g or 11/3 cup white granulated sugar
½ pint, 250 ml or 1 cup full-fat coconut milk
3 tsp egg replacer powder combined with 4 tbsp, 60 ml or ¼ cup hot water
1 tsp apple cider vinegar
Preparation ·
Preheat the oven to 350oF, 176oC or gas mark 4.
· Line 16 muffin cups with liners and set aside.
· In a medium-sized mixing bowl, sift together the flour, baking powder, salt and coconut until mixed. Set aside.
· In a larger mixing bowl using an electric hand mixer, mix the dairy-free soya margarine with the sugar until the mixture is creamy and fluffy. Add the coconut milk, egg replacer mixture and apple cider vinegar, and beat until combined.
· Add the dry ingredients to the wet, stirring until just combined. · Portion the batter into the prepared pans and bake for about 18-22 minutes, or until a toothpick inserted into one of the cupcakes emerges clean.
· Allow the cupcakes to cool completely before frosting with dairy-free coconut frosting or other dairy-free frosting of your choice.
You can buy Kirly-Sue's Kitchen Organic Extra Virgin Coconut Oil on Amazon.uk
Kirly-Sue (aka Susanne Kirlew) is a vegan cook, TV presenter, vegan expert and author, born in London to Jamaican parents, her Jamaican heritage is reflected in her cooking and baking.
There is so much lovely fresh and local produce available in the summer time. I really, really enjoy it and love to make the most of it. Dishes like this simple one pan supper make it really easy! I love, LOVE Gnocchi and recently picked up some fabulous Dell'Ugo Spinach Gnocchi and I thought it would be perfect for this.
I made us a deliciously light supper tonight of some golden, tender and moist . . . lightly sauteed chicken breasts and a fabulous avocado and tomato salad! It is a recipe meant to feed only two, but could very easily be doubled if you have more to feed, but you might want to use two skillets for sauteeing the chicken. Easy peasy.
This is a delicious recipe I adapted from one of my cookerybooks entitled "Fix-It and Forget-It Cookbook" by Phyllis Pellman Good. Its perfect for those hot summer nights, when you don't want to heat up the kitchen but you want something just a tad bit heartier than a salad! And . . . no surprise here . . . its fabulously delicious!
These Chicken Caesar Wraps make a really lovely and quick light supper or lunch for those days that its just to hot to cook, or when you are lacking in time and inspiration. Wit a bit of salad on the side, you have a delicious meal that is really very simple to make.
I don't know why, perhaps it's because I am staying away from sugar, or at least trying to at the moment . . . but I have had an awful craving lately for Bounty Bars . . . you know what I mean . . . those candy bars that have the scrummy coconut filling, and a milk chocolate coating. I'm not pregnant, (Heaven forbid!!), so there's no accounting for it really!
Usually at the weekend I like to do something a little special for Saturday morning breakfast . . . sometimes it's a nice big fry up, or pancakes . . . and sometimes it's a tasty muffin like these Jaffa Cake Muffins!
One of the herbs I grow in my garden is Lemon Verbena. I just adore it. I love it so much that I cannot resist brushing my fingers up and down it's stems whenever I walk past it. The smell is heavenly . . . and quite intoxicating . . . well, at least it is to me.
I recently received a copy of the cookery book Easy, Tasty, Healthy by Barbara Cousins for review. The book features recipes are quick and simple to prepare using easy to obtain ingredients whilst creating food that is both healthy and delicious. Easy. Tasty. Healthy. features everything from refreshing salads, tasty tray bakes and crowd pleasing pizza and pasta dishes, as well as a number of sweet goodies, which are sure to please.
This book is particularly recommended for those with food tolerances and those wishing to improve their weight and health. Cutting out foods such as gluten, dairy and sugar is a lifestyle choice that can be life enhancing. These recipes embrace this and provide a huge variety of meals that are full of flavour.
Included are a wide variety of options to take you from Breakfast through to Lunch and Dinner, not to mention Desserts and Sweet Treats, but with a healthy twist and free from alot of things which more and more people are having to avoide these days such as gluten, dairy, soya, eggs, sugar and yeast.
Fabulously healthy breakfasts such as Power Porridge, Meusli, etc.
Or how about a tasty Smoked Salmon Tray Bake?
Delicious lunches . . .at home or on the go, such as Courgette and Broadbean Soup . . .Chicken, Sweetcorn and Bacon Salad pot, to name just a few . . .
The Salad Pots all look gorgeous, but then everything in this book looks gorgeous. The photographs are magnificent!
Fancy some pasta? It's not off the menu . . .
Neither is Pizza . . .
With substantial Salads (Smoked Mackeral, New Potato and Orange Salad) . . .
Healthy Stir Fries . . . (Cardamom and Lemon Chicken Stir Fry) . . .
Delicious One Pot Wonders . . . (Speedy Vegetable Paella) . . .
And fabulous roasts . . .
There is something for every taste and want . . . ragouts, chilies, casseroles and stews . . . its all here.
Plus tasty options for your leftovers.
And yes, even something for your sweet tooth, with cakes and bakes, ice creams, crumbles, etc.
And tasty snacks for noshing that are healthy . . .
Like these fabulous looking energy balls.
This book is quite simply packed full of easy to follow recipes which range from breakfast, lunch on the go, past& pizza, salads & stir fries, one pots wonders (Sausage & lentils stew is delicious!), cakes and desserts and loads more. A practical way of viewing cooking,with a simple and no nonsense approach which I love. Very little fiddling around but with facts and insights around nutrition and eating well.
I highly recommend, but here is a recipe which you can try and decide for yourself for a gluten free and tasty Apricot and Ginger Frangipane Pie.
*Apricot and Ginger Frangipane Pie*
Serves 6
Place the date mixture in a food
processor with the almond extract, lemon juice, oil and 150ml (5 fluid
ounces) of the milk or water and blend until smooth. Add the flour
mixture and process again, adding a bit more liquid if needed, to make a
very soft, dropping consistency, almost like a thick batter.
Spoon
the mixture carefully on top of the apricots, level the surface and
bake on the middle shelf of the oven for 35 to 45 minutes, or until
brown on top and springy to the touch. Serve while still slightlywarm.
I really like this book because it has recipes which are simple to prepare, using easy to obtain ingredients. In short, they are very doable, and yes healthy and delicious.
Barbara Cousins is a qualified Nutritional Therapist and the author of three bestselling recipe books in her series Cooking Without.
Easy. Tasty. Healthy. by Barbara Cousins
Published by Thorsons
ISBN - 978-0-00-815683-1
£16.99 UK/ $26.99 CAN
Many thanks to Harper Collins Publishers for sending me a copy for review. Any opinions are my own.
Subscribe to:
Posts (Atom)
Social Icons