Download Alexis Cool as a Cupcake (Cupcake Diaries, Book 8) by Coco Simon PDF

By Coco Simon

The Cupcake membership learns that sturdy management is a big a part of operating a profitable business—and friendship is the icing at the cake!

Alexis is the transparent chief of the Cupcake membership: She's prepared, punctual, and chuffed to tackle the stuff like scheduling, budgets, invoicing, and the issues that the opposite women don't really need to do. In different phrases, the "un-fun" issues. yet in the future Alexis feels rather unappreciated and informs the Cupcake membership that she is not any longer liable! After points in time get neglected and provides aren't received, the ladies notice they certainly need a leader... And Alexis realizes being the chief is more or less cool; so long as you know the way to invite for aid should you desire it!

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Extra info for Alexis Cool as a Cupcake (Cupcake Diaries, Book 8)

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Bring to the boil on a high heat, the reduce to a simmer for 25 minutes, uncovered. Remove the aubergines from the oven and let them cool slightly until you can handle them. Chop the tops off the aubergines, cut them in half lengthways and scoop out the flesh straight into the soup pan, allowing the juices to run into the soup too. Don’t worry if a little of the charred skin gets in – it will add an extra smokiness. Simmer for a further 5 minutes, allow to cool a little and then liquidize with a hand blender until smooth.

So, let's say this is a fab way of recycling the bacon left from a Sunday fry-up and the potatoes from a roast later that day, but to be on the safe side, just chuck an extra bag of baby spuds in your trolley when shopping for the week. LINSEY SERVES 6 750 g (1 lb 7 oz) baby new potatoes, rinsed (or cold, cooked potatoes) 1 teaspoon salt 4 rashers of smoked streaky bacon (or cold, cooked bacon) 20 cocktail cornichons, thinly sliced 2 shallots, finely diced 200 g (7 oz) reduced-fat crème fraîche freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4).

LINSEY SERVES 6–8 400 g (14 oz/1¾ cups) pearl barley 1 medium butternut squash (pumpkin), cut into quarters lengthways (skin on), seeds removed and sliced into 1-cm- (½-in-) pieces 2 tablespoons olive oil 10 pieces of tender stem broccoli, base of stems removed 75 g (2½ oz/½ cup) pine nuts (pine kernels) 100 g (3½ oz/⅔ cup) blueberries (a small punnet), rinsed and drained on kitchen towel 1 quantity of House Dressing salt and freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4). Cook the barley as per the packet instructions, then drain and set aside to cool.

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