This is a no-nonsense guide to producing delicious, nutritious meals.
Paul O’Callaghan (Calso) came late to the discovery that real food can be produced with very little effort and be tastier and healthier than the convenience foods he’d survived on up until then. He is now making up for lost time and decided to spread the word by establishing a blog, Calso Cooks from the Sustainable Larder. He has an extensive following and has made many contacts in local and national media and is keen to share his brand of hearty, rustic cooking and his enthusiasm for the mental and physical benefits of real food with the wider community.
The book includes lots of ideas for breakfasts, lunches, dinners, desserts and treats including: cherry tomato and herb heart-healthy omlette; courgette carbonara; pork, beetroot and orange salad; beef and Guinness pie; fruity oat-crusted chicken; smoked haddock lasagne; After Eight cheescake; and guilt-free panna cotta.
Tabla de materias
Introduction 5
A Healthy, Balanced Diet 8
Good Fats v. Bad Fats 11
Herbs and Spices 12
Growing Your Own 19
Cooking Essentials 20
Conversion charts 21
BREAKFAST 25
Soups and Chowders 55
LUNCH 77
STARTERs 131
DINNERS 147
SIDES 211
DESSERTS AND TREATS 233
HOME-MADE ALTERNATIVES 269
THank you 285
INDEX of recipes 286
Sobre el autor
Paul Callaghan ran his own plastering business in his native Armagh until the recession hit and he lost everything. He moved to Co. Clare for a new start and struggled at first with depression and feelings of helplessness. However, when he rented a house with some land attached and decided to try growing some of his own food, he became hooked on cooking (and eating!) the ingredients he produced. He started his blog in 2011 and now divides his time between plastering work and running his own food business. He also has a column in ‘Easy Food’ magazine and a regular slot on ‘The Irish Sun’ website.
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