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My Recipe Book/
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My Recipe Book

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Chicken & almond wraps **

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For much of my life I had been content to let others cook for me. But in about 1990, when our business started to make some money, Sally decided to take Sarah to England to meet her family, and left me at home with Adrian. After we had had grilled lamb chops every night for about a week, I decided there must be other options, so I delved in the bookshelf and found a book on Chinese cooking which I had given Sally some years earlier.

I got it out, and started experimenting, and by the time Sally returned I felt I was moderately proficient with my cooking. She must have thought it was promising, because she gave me a set of lessons with Elizabeth Cheong, the well-known Chinese teacher. I followed this with a couple of more advanced courses, and by then I was cooking regularly.

At first I stuck rigourously to the formulae, but as I got more experienced I became more confident, and now I normally use whatever comes to hand.

I have always had a notoriously 'cranky' digestion (which once nearly killed me), but now I have a good idea what I can safely eat, and seldom have trouble with my own cooking, but unfortunately commercial chefs use all manner of incompatible ingredients in their search for exotic flavours (not all of which they bother to list on the menu, and sometimes, I fear, ingredients which have been hanging round too long), and I often have trouble choosing anything I feel I can eat safely - let alone enjoy - when I am out.

This section discusses some of my procedures and experiments.

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1: Txf_218: Lvl = 0, Line 1: %p;;For much of my life I had been content to let others cook for me. But in about 1990, when our business started to make some money, Sally decided to take Sarah to England to meet her family, and left me at home with Adrian. After we had had grilled lamb chops every night for about a week, I decided there must be other options, so I delved in the bookshelf and found a book on Chinese cooking which I had given Sally some years earlier. , Table =
2: Txf_218: Lvl = 0, Line 2: , Table =
3: Txf_218: Lvl = 0, Line 3: %p;;I got it out, and started experimenting, and by the time Sally returned I felt I was moderately proficient with my cooking. She must have thought it was promising, because she gave me a set of lessons with Elizabeth Cheong, the well-known Chinese teacher. I followed this with a couple of more advanced courses, and by then I was cooking regularly. , Table =
4: Txf_218: Lvl = 0, Line 4: %p;;At first I stuck rigourously to the formulae, but as I got more experienced I became more confident, and now I normally use whatever comes to hand. , Table =
5: Txf_218: Lvl = 0, Line 5: , Table =
6: Txf_218: Lvl = 0, Line 6: %p;;I have always had a notoriously 'cranky' digestion (which once nearly killed me), but now I have a good idea what I can safely eat, and seldom have trouble with my own cooking, but unfortunately commercial chefs use all manner of incompatible ingredients in their search for exotic flavours (not all of which they bother to list on the menu, and sometimes, I fear, ingredients which have been hanging round too long), and I often have trouble choosing anything I feel I can eat safely - let alone enjoy - when I am out. , Table =
7: Txf_218: Lvl = 0, Line 7: %p;;This section discusses some of my procedures and experiments. , Table =
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Basics

Muesli

Steak stir-fry

Soup

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 © Roger Riordan 2004-2017

My Recipe Book