the takeaway secret

Flibsey

jtz wrote: »

Sorry about the big pic, tried making it smaller but still ends up massive!

get yourself a copy of GIMP, it's an open source, free editing software. I can give you tips on how to use basic things like resizing. get it here:
http://www.gimp.org/
I know, the URL is a little scary but I assure you it's legit lol.

JayJay14 wrote: »

Just popping in to say was in The Works today and they had The Takaway Secret in for £1.99.

Useful if anyone wants to get them in for Xmas.

OMGOMGOMGOMGOMG!!! THANKYOUUUUUU!!!

lisa26_2

I've read somewhere that Kenny is bringing out a second book. Anyone know anything about it?

jammy_dodger

lisa26 wrote: »

I've read somewhere that Kenny is bringing out a second book. Anyone know anything about it?

Ooo i hope so but then would be really spoiled for choice

ifonlyitwaseasier

if you find his twitter feed he has mentioned that he's researching for his next book

lucy*locket

I bought 6 copies in The Works yesterday for £1.99 each...that's six Christmas presents sorted, will make up small hampers with a selection of spices that are used most often in the book. This is my most used cookbook!

glider3560

Just cooked the sweet and sour chicken again for dinner tonight. A very nice recipe and very easy to follow!

Mayflower10cat

It's a really clever little cookbook and I've already had a lot of fun alternating between various 'takeaways' on a Friday night. Last time we had our young niece and partner to stay, I made vegetarian donner kebabs. It was such a giggle, I used Sosmix instead of mince and followed the recipe, making the lump into a donner shape and baking in the oven until firm and cooked through. Husband made some nan breads and we made the chilli sauce and the garlic sauce. Even sliced up the 'donner meat' with a big carving knife for authenticity! Tasted really good. Next morning, giggling over our morning coffee, we all admitted that we still smelt convincingly 'kebab-y'.....!!!

furndire

Just a note to add that the kebab meat freezes & reheats very well. I am travelling in france at the moment, and used 12v slow cooker to heat it through - I add a few tablespoons water to make sure it stayed moist.

punkpink

Well i have FINALLY managed to finish this thread! :j

Firstly thank-you OP - i think i officially love you! This book has become my most prized possession and ive only had it since Friday!

Secondly thank-you to all the other posters, such great feedback and all the recipe tweaks were sooooo helpful :T

And finally, a few pictures of the food ive been making, with the exception of doner kebabs or cookies (they got eaten before i could get a picture!) ive had no complaints from anyone either!

http://s1102.photobucket.com/albums/g442/punkpink88/?action=view&current=IMG_0006.jpg#!oZZ1QQcurrentZZhttp%3A%2F%2Fs1102.photobucket.com%2Falbums%2Fg442%2Fpunkpink88%2F%3Faction%3Dview%26current%3DIMG_0007.jpg

Loving this cooking bible!

Bexstars

bought a copy of this book the other day in The Works for £1.99, only problem I have now is what to try first! currently working my way through reading this thread