Westbrae Natural Vegetarian Organic Sweet Peas, Organic, Vegetarian, 15-Ounce Cans (Pack of 12)
Westbrae Natural Vegetarian Organic Sweet Peas, Organic, Vegetarian, 15-Ounce Cans (Pack of 12) 
List Price: $26.40
Amazon Price: $26.40
Customer Review: the sweetest peas in the pods
Westbrae Natural Vegetarian Organic Sweet Peas, Organic, Vegetarian, 15-Ounce Cans (Pack of 12) I ABSOLUTELY LOVE AND AM STILL ENJOYING THE WONDERFUL CANNED PEAS!! I LOVE THE TASTE AND THE GOOD SOLID BITES YOU EXPERIENCE WITH THE WONDERFUL WAY THEY HAVE BEEN PREPARED…THEY ARE SO SWEET AND LIKE MOST OF THE CANNED GOODS HAVE MINIMUM SALT ADDED. FOR SURE, THIS HAS BEEN MY FAVORITE CANNED PRODUCT TO DATE…AND THE CANS ARE PACKED TO THE RIM!!! MIMI GONULSEN, IA
Customer Review: Good canned peas
Tasty canned peas. Not as good as fresh, of course, but given how short the pea season is it’s nice to have the option of canned. Good stuff.
Aga Cooking 
List Price: ?20.00
Amazon Price: ?13.00
Used Price: ?4.98
Customer Review: Owning an AGA really does become a way of life …….’
`Owning an AGA really does become a way of life - it is a trusted friend in the kitchen. I adore cooking with my AGA and wouldn’t dream of having anything else.’ In this book, `Amy shares the essential secrets for getting the best out of your AGA. Starting with all the information you need to use your AGA, `AGA Cooking’ shows you just how simple it is to cook with it and how to adapt recipes originally devised for conventional cooking. Packed with ideas and hints, tips and techniques, `AGA Cooking’ is the book no AGA owner should be without.’ Where old favourites such as `toad-in-the-hole’ and `shepherd’s pie’ meet the lesser well known `crab spring rolls with lemon oil’ and `baked pumpkin with cream and gruyere cheese’, this book has 192 high quality, shiny pages split over 12 main chapters, sandwiched between the 14 page introduction and a concise index:- Breakfast and brunch Soups and starters Family foods Chicken and game Meat Fish and seafood Vegetables Puddings Baking Christmas entertaining Mummy’s little helpers On the side The introduction section has a brief history of AGA cooking - `How it All Began’, in 1922, plus `AGA Know-How’ including the various ovens:- The Roasting Oven The Simmering Oven The Warming Oven Cookware for your AGA Cleaning/caring/servicing AGA IRONING (!) Converting recipes e.g. for a 2 oven AGA or a 4-oven AGA and AGA A.A.G. (At A Glance) Each recipe is well laid out with clear ingredients list and method, with useful notes re `conventional cooking’ modification. Full colour, double-page spreads open each chapter, but, generally, the book is perhaps a little light on photography. Having said that, the dishes which are pictured are simply mouth-watering, e.g. the ‘Oven-roasted Spare Ribs’, on page 87 or the `Sephardic Orange Cake’, on page 145! Other recipes include:- AGA porridge Banana and walnut muffins Roasted garlic and onion soup Rouille Grilled tiger prawn and fennel salad Old fashioned meatloaf Crispy duck pancakes with plum sauce Braised beef Balsamic pork roast Roast potatoes Glazed ham for a crowd Christmas pudding snow-drift AGA-toasted cheese sandwich Pigs in blankets School fete cake Apple Cake Seville orange marmalade Glazed passion fruit tart and a superb recipe for Tarte Tatin and if you are looking for a good excuse to buy a ‘Tarte Tatin dish, `Le Creuset’ make a cast iron favourite, in a variety of colours, and on free delivery, at Amazon, today!
Customer Review: Easy modern recipes
For a new owner, this book really helped me to understand how to translate conventional recipes into Aga/Rayburn recipes. The results have been delicious, especially the roasted vine tomato soup, balsamic pork and chocolate brownies. A word of warning, leave out the shot of espresso if you plan to eat the brownies before bedtime!
The Bean Book
List Price: ?5.99
Used Price: ?0.01
Vegetarian Grub on a Grant 
List Price: ?6.99
Used Price: ?1.00
Customer Review: “A must for real life vegetarian cooking”
A friend lent me this cookbook and after several weeks she demanded it back. I realized I had better get myself a copy. The recipies were real-life, obtainable, do-able. With most vegetarian cookbooks, one must wade through the preaching and try to figure out how to cut time and cost out of the recipies. This book’s recipies were simple and to the point. On top of all that, they were even tasty. This is a book where you will want to adjust the amounts and ingrediants to your taste. I had to do this because I was using it in the United States and trying to translate the British measure and ingrediants. What, for example, is a “knob” of butter? I assumed we might say a “pat” of butter and all worked out well. So, I strongly recommend this cookbook to all those want to eat tasty food while having a life outside the kitchen.
Sesame Garbanzo-Cucumber Salad
2 large cucumbers
1- 15 oz. can cooked garbanzo beans (chickpeas), rinsed well
3 tablespoons toasted-sesame oil
1 tablespoon tahini
3/4 cup seasoned rice vinegar (or same amount of regular or balsamic vinegar mixed
with 3 tablespoons of brown sugar)
1/2 fresh green pepper
1/4 small sweet onion
Peel the cucumbers, and cut into quarters, lengthwise. Slice into 1/4-inch pieces.
Mince1/2 green pepper and 1/4 small sweet onion into very small pieces. Combine
cucumbers, green pepper, onion, and garbanzo beans in a bowl. In a separate bowl,
mix sesame oil and tahini thoroughly. Add oil and tahini combination and vinegar to
the vegetables. Mix well, and allow to sit at room temperature for at least 15
minutes. Serve.
