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Be My Guest by Fay Lewis

Be My Guest (edition 2010)

by Fay Lewis

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Title:Be My Guest
Authors:Fay Lewis
Info:Struik Publishers (2010), Hardcover
Collections:lifestyle, Nature, Your library

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Be My Guest by Fay Lewis

Recently added byATKlibrary, RandomStruik, adpaton



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Fay Lewis is an absolute Godsend to the generation which has grown up eating supper in front of the TV rather than sitting down to dinner at a table: while there are recipe books aplenty, few provide the social tips to be found in Be My Guest.

A variety of table settings are illustrated, together with different types of glassware, serving styles are described, and a handy chart matches wines to kinds of food – once-basic domestic information which is now virtually unknown.

Fay Lewis has divided her work into sections containing meals for various social occasions ranging from the formal winter dinner to a pool party to brunch, with a delightful medley of recipes, both simple and complex.

As a bonus, she has included a large number of vegetarian recipes, many of which are suitable for vegans but can be combined with separate servings of cheese and flesh to make a satisfying meal for all tastes.

Exquisite illustrations, party recommendations and décor suggestions together with a basic glossary, conversion charts and a good index all contribute to creating a real feast – and the recipes? Too tempting for words!

The following is from the section on Picnic food – certainly a step up from the sandwiches and sausage rolls my family is used to.


6 x 200 g Scottish or Norwegian salmon fillets
3 limes, halves, for serving

1 onion, sliced
3 fresh bay leaves
2 ml salt crystals
5 ml whole black peppercorns
250 ml white wine
500 ml water

2 English cucumbers, peeled, halved and sliced
100 ml white wine vinegar
15 ml chopped fresh dill
30 ml castor sugar

Preheat the oven to 180 C

Coat an ovenproof dish with cooking spray. Place the fillets in the prepared dish. Pour over the broth and poach, uncovered, for 20 minutes or until cooked. Remove from the oven and cool in the broth for 20 minutes. Using a spatula, remove the fillets from the broth and set aside until ready to use.

To make the broth
Combine all the ingredients in a large, heavy-based saucepan and bring to the boil. Cover and simmer for 10 minutes. Remove from the heat, strain, and refrigerate until ready to use.

To make the salad
Place the cucumber in a serving dish. Combine the remaining ingredients together in a small bowl and pour over the cucumber. Refrigerate until ready to serve.

To serve
Transfer the salmon to a serving platter and serve topped with cucumber and Dill salad, and the limes on the side.

Serves 6 ( )
  adpaton | Nov 11, 2009 |
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All the elements for successful entertaining are included in this title: menus, recipes, table settings, food and wine pairing, linen, flower arrangements and glass- and dinnerware. Each chapter covers a specific type of event, e.g. brunch, tea party, family get-together, cocktail party and grand dinner. This is an indispensable guide to entertaining from one of South Africa's best hostesses.… (more)

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