Sweet Potato Mash with Crisp Sage Leaves, Ricotta and Pecan Nuts from Sally Clarke: 30 Ingredients

It's book review time and 30 Ingredients by Sally Clarke is a real treat, chef style food explained in clear and simple recipes for you to make at home.

About the book
30 Ingredients encapsulates Sally's innovative and uncomplicated approach to food  At its heart lies her simple concept of cooking with the freshest and best, produce the vision that has ensured Sally's success for the last thirty years.  Sally's philosophy is simple: fresh in-season ingredients used not only to suit every plate but also to please the eye. Sally has chosen a handful of recipes for each of her favourite 30 ingredients,



About the author
It is 30 years since Sally Clarke founded her now legendary Notting Hill restaurant Clarke's and become the pioneer of seasonal fine dining in British cuisine.  To celebrate this significant anniversary, the award-winning chef, restaurateur and author has now written and irresistible cookery book, 30 Ingredients.

The Ingredients and the Recipes
1. Apricot - this is one of my favourites too and I'll definitely be making Apricots baked with vanilla, cinnamon and lavender.
2. Asparagus - always popular in its season and Asparagus risotto with spelt, goat cheese and Prosecco is bound to prove popular too.
3. Aubergine - Sally prefers the paler aubergines/eggplants but the purple ones will do just as well in her Baba Ganoush and Caponata recipes.
4.. Basil - that tarts of summer in a herb features in a surprising Basil ice ream with sugared basil leaves, lemon and black pepper wafers.
5. Beetroot - another of my faves, that rich sweet earthy flavour will blend perfectly with the carrots in Baked beetroot and carrots with new season garlic.
6. Broad Bean - best picked fresh from the garden and a real star in the recipe for Cracked wheat salad with broad beans, courgettes and peas.
7. Cep - these flavourful fungi are served finely sliced with Parmesan, lemon. olive oil and parsley toasts a simple dish that I can almost taste.
8. Cherry - bursting with sweet juice, cherries go well with many flavours but just so well with chocolate that your mouth will be watering at Sally's Dark Chocolate souffle cake with Kirsch and cherries.
9. Chicory - not a vegetable I have cooked with but I do like the sound of a Chicory Tarte Tatin.
10. Clementine - my favourite of the easy peel oranges and as they start to come into the shops soon, I will be serving the Salad of clementines, feta, pine nuts and pomegranate dressing.
11. Cobnuts - I've tried cobnuts once, their availability tends to be localised to the south east of England, worth sourcing them to make the Cobnut salad with figs and peaches or, I guess, substituting the more common hazelnuts.
12. Fennel- Not everyone likes the aniseed overtones in a lovely Florence Fennel, I love it,  and Sea bass baked with potato and fennel sounds heavenly to me.
13. Fig - I'm beginning to think that Sally has been looking at my list of favourite foods!  Fig is certainly a favourite of mine and every recipe in this section sounds good to me, Figs with balsamic vinegar, chives blossoms and shaved Parmesan served with Spiced seeded flat bread sounds like a feast to me.
14. Landcress - this is a new one on me, and Sally does admit that it is not so easy to find, it is more peppery than watercress and she suggests that it is used with care. Crab Cakes with Landcress, Chilli, Creme Fraiche and Lime is bound to pack a punch, just what I like.
15. Leeks - a little more available, Sally uses leeks at every stage of their growth for different types of recipe. Smoked Haddock and Leek Pasties would be great as a starter or to eat on a picnic.
16. Lemon and Lime - two for the price of one here, so I'm going to give you two recipes too.  Lemon and Lime Icecream sounds delicious as does Lemon and brown sugar shortbread.
17. Olive - I would eat olives everyday if I could and I would love to eat the gutsy Black olive tapenade toasts with anchovies and capers, a taste explosion!
18. Blood Orange - also known as Ruby Oranges, always lovely and sweet, a Salad of Blood Oranges, Beetroot and Pomegranate would be well worth making and eating.
19. Pea - another star vegetable and one that I love in soup.  Sally's Chilled pea soup with mint, spring onion and yoghurt sounds like a real treat.
20. Peach - Cheers! Sally has whizzed up a White Peach Bellini for our delight.
21. Pine Nut - of course without pine nuts there would be no Pesto but Sally also brings us Sicilian-style ricotta and pin nut torta.
22. Potato - so versatile, the perfect ingredient and Sally shows us how to make perfect roast potatoes, the epitome of potato deliciousness.
23. Quince - I once managed to get some quince from a neighbour's tree but conditions for good quince do not seem to have returned.  If you can get hold of some then Sally's Quince and Rosemary Tarte Tatin sounds worth making.
24. Raspberry - nothing beats raspberries, that combination of sweet and sharp and bursting with deep pink juice.  Sally creates a Raspberry Jelly which also contains blackcurrants and strawberries creating a lovely red fruit jelly.
25.Rocket - Sally comments on the dramatic rise in popularity of rocket and extols it's peppery virtues, which are beautifully shown off in her recipe for Rocket wrapped in rare roasted beef, with mustard mayonnaise on toast.
26.Sage - the herb that just cries out for some pork!  Sally does not disappoint and her Pork, Onion and Sage Pie is on my list to make.
27. Squash and Pumpkin - those colourful gourds are so versatile, it's nearly the time of year when pumpkins are in abundance and a plate full of this rustic Spiced Pumpkin, Tomato and Chickpea Stew would go down a treat on a cooler day.
28.Strawberry- in season there is nothing quite like the taste of a strawberry and they herald the start of summer proper to me. Sally treats the strawberries simply but adds layers of flavour in her Strawberry Cannoli recipe, these are not tube shaped cannoli, more like little baskets to scoop up the ricotta and strawberries before popping in your mouth.
29. Sweetcorn - in this chapter Sally creates a Baked Sweetcorn and Polenta Pudding with Ricotta, maybe it's because we are heading towards autumn and winter that I find this so attractive, comfort food with a difference.
30. and finally Tomato - imagine that smell of ripe tomatoes straight off the vine, combined with sweet nectarines, feta and onions and decorated with nasturtium, marigold and rocket blossoms, that's one of the ways that Sally showcases tomatoes in Tomato Salad with Nectarines and Feta

So there we are, 30 ingredients and, although I have only picked out one recipe per ingredient, there are at least two and sometimes three for each.



Who is it for?
I would say this is a book for people with a passion for food who want to make the most of every ingredient they use.  Although  the 30 ingredients are all vegetables, fruits, herbs and nuts , this is not a vegetarian cookbook, there are non-meat recipes, as well as those with meat, fish and poultry. It would make a beautiful gift for anyone who loves to cook.

Pros
The photographs are stunning, there is not a photo for every recipe, but the quality of the photos is very high.  The whole book is beautifully produced and could sit quite happily on that 'coffee table' to be picked up and oohed and aahed over. Each ingredient is given a page of text, which is easy to read and the recipes are clear and well written with a couple of paragraphs of 'story' where appropriate.

Cons
It's quite a big book, however it does stay open so you can read the recipes - hurrah! At £25 it's not cheap but I think this is justified by the quality of the production and the excellence of the recipes.

The Verdict
Add it to your wish list for birthday or Christmas, then you too can spend hours drooling over the exciting recipe ideas and the beautiful pictures.


Sweet Potato Mash with Crisp Sage Leaves, Ricotta and Pecan Nuts
Serves 6

1.5kg sweet potatoes
2tsp cumin seeds
2 tbsp light olive oil
100g butter, plus a little extra for buttering the dish
1 bunch sage, small leaves picked, large leaves chopped finely
1 small red chilli, finely chopped
2 cloves garlic, crushed to a cream
salt
50g pecans, medium-finely chopped
250g ricotta or fresh goat cheese

Peel the sweet potatoes and place in a large pan of boiling slated water, cover and simmer until tender to the centre. Drain in a colander and when cool enough to handle, cut roughly into smallish pieces.

Toast the cumin seeds in a small pan over a medium heat until they are fragrant - do not allow to burn. Crush using a pestle and mortar or in a spice grinder.

Meanwhile heat the olive oil and half the butter in a pan until foaming.  Fry the small sage leaves until crisp (though not too dark), remove with a slotted spoon and drain on kitchen paper.  Add the remaining butter to the pan and add the ground cumin, chopped chilli and chopped sage, and cook until fragrant (approximately one minute).  Remove from the heat, add the garlic and stir well.

Place the sweet potato in a large bowl and beat with a hand whisk or electric whisk until smooth (I put the sweet potato through the potato ricer). Little by little add almost all the seasoned butter ingredients until well amalgamated.  Add salt to taste.

Preheat the oven to 175C
Brush an oven-proof dish with butter and spoon the potato mash in, levelling the top a little. Drizzle over any remaining melted butter and bake for 8-10 minutes.

Remove from the oven and scatter the pecans with crumbled ricotta or goat cheese on the top, and continue to bake for a further 3-4 minutes or until piping hot.

Garnish with fried sage leaves and serve alongside a crisp green and bitter leaf salad or with roasted pork, turkey or chicken.

You really need to add lots of chopped sage for the flavour to come through, hard to judge 'a bunch' and I probably underplayed it, will be trying again with more sage.  Pecans and sweet potatoes is a marriage made in heaven though and the cumin and chilli add a nice spicy lift without overpowering the sweet potato. 

Sally Clarke: 30 Ingredients
Published by Frances Lincoln Limited Publishers
RRP Hardback £25

Labels: 30 Ingredients, book review, cookbook review, pecan nuts, review, ricotta, sage, Sally Clarke, Sweet Potato

posted by Janice @ 19:42 4 Comments

Fried Chicken with Cashew Nuts from China Towns

Now this may not be the prettiest photograph I've ever taken, but it is one of the best Chinese dishes I've ever cooked.  I made this while I was having my kitchen floor replaced, the final part of the work we have had to do as a result of dry rot at the front of our home.  So there I was cooking on a single electric ring in my back kitchen (utility room), with the joiner working away in the kitchen sawing and hammering.  It's perfectly  possible to cook good food in this limited space but not all that great for food styling and photography!

In Western countries, the Chinese food eaten in restaurants is often a far cry from the dishes prepared and served by the Chinese themselves. This is because the Asian communities that have settled in so-called ‘China Towns’ around the world, in cities such as New York, San Francisco, London and Paris, have mastered the art of adapting their cuisine to suit local tastes. Added to which, this cuisine is often influenced by other Asian dishes, so much so that food served in one city’s China Town may be heavily influenced by other Asian dishes, so much so that food served in one city's China Town may be heavily influenced by Vietnamese dishes whereas in another it may resemble closely Thai cuisine.


In this visually stunning cookbook, author Jean-François Mallet goes behind the scenes in Chinese communities around the world in order to understand how and why the food changes so much depending on location. As well as intimate portraits of these fascinating communities, this stunning book contains, 100 delicious recipes capturing the essence of China Towns from across the world and their various geographical influences.

About the Chef: A trained professional chef as well as a talented photographer, JEAN-FRANÇOIS MALLET naturally transitioned from cooking to pursue his passion for images. He has worked for some of the biggest names in French Cuisine, such as Jöel Robuchon, Michel

The Introduction
This is a fascinating read, where you learn about the different culinary families of China and the influence of Asian immigration on what we know as 'chinese' cuisine.

The Contents
This is a very large book containing information, photographs and recipes for Starters; Chinese Dumplings; Soups and Broths; Chicken and Quail; Beef; Pork; Duck; Fish and Seafood; Weird and Wonderful; Vegetable, Rice and Side Dishes; Noodles; Tea, Drinks and Desserts.

The recipes reads like the menu of a very eclectic Chinese restaurant, here is what I would choose... well I might not manage all of these dishes, but they were too good to leave off the menu!

Who is it for?
It is certainly not for the faint hearted as it contains recipes for chicken feet and there are not very many vegetarian recipes.  It's also not for purists who are looking for original recipes from the country, these are unashamedly adaptations of the originals to suit the ingredients and tastes of the people around the world.  So if you would like to cook a dish that would be served in China Towns across the world, then it's for you.

Pros
The stories and information preceding the recipes are as interesting as the recipes themselves.  There are lots of interesting photographs of the China Towns as well as of the recipes.  I found the recipes well written, many are quite short and don't require unusual ingredients.  I loved 'How to eat with chopsticks and what you should never do with chopsticks'.

Cons
This is one big book, it doesn't sit open very well for cooking, I had to weigh it down to keep it open. Although there are lots of photographs, the photos for the finished dish are not always beside the recipe, which I prefer.

The Verdict
I was certainly impressed with the recipe I cooked, but I felt you could have condensed the content into a slimmer volume which was less expensive and easier to use in the kitchen. I am quite keen to try some of the other recipes after the success of the Fried Chicken with Cashew Nuts, so overall a bit of a mixed verdict.

Fried Chicken with Cashew Nuts
Serves 4
Preparation: 25 min
Marinating time 2hrs
Cooking time 20 min

2 garlic cloves
1 onion
4 chicken breasts
2 tsp cornflour (cornstarch)
6 tbsp soy sauce
1 bunch Thai basil
2 tbsp groundnut (peanut) oil
150g (5 1/2 oz or 1 cup) cashew nuts

Peel and chop the garlic and onion, then cut the chicken into small pieces.  In a bowl, mix the chicken, garlic, onion, cornflour (cornstarch) and soy sauce together, then leave to marinate at room temperature for 2 hours.


Strip, rinse and dry the basil.  About 20 minutes before serving, heat the oil in a large wok over a high heat.  Add the cashews and stir-fry for a few minutes then add the chicken and marinade and cook for 10 minutes. Once the chicken is cooked, add the basil leaves, stir and turn off the heat.  Serve immediately with fragrant rice.


Such a simple recipe, but the flavour was really close to what you would eat at in a Chinese restaurant and the chicken is super tender and tasty.


China Towns Asian Cooking from Around the World in 100 Recipes by Jean-François Mallet  Hardback RRP £30.00
Published by Jacqui Small Publishing

Labels: book review, cashew nuts, Chicken, China Towns, chinese, cook book, fried, Jacqui Small, soy sauce

posted by Janice @ 20:44 21 Comments

Bloomsbury Bookshelf Round Up

Sophie and The Sibyl by Patricia Dunker
Published by Bloomsbury
Hardback £16.99
eBook £14.99

The blurb
A Victorian Romance, in which the Reader will be transported to 1870s Berlin, to meet George Eliot, observe her relationship with her publisher, and learn of the surprising and knotty entanglements of Our Hero Max
The Duncker brothers, Max and Wolfgang, own a thriving publishing business.  When Max’s fondness for gambling and brothels gets out of hand, the older, wiser Wolfgang sends him to Homburg, to dance attendance on a special celebrity author – the enigmatic Sibyl, otherwise known as George Eliot.  The most feted writer in Europe has scandalised English society by living with a married man, the biographer and philosopher George Henry Lewes, and the couple are enjoying a rapturous welcome in liberal Berlin.  As enthralling and intelligent as her books, the Sibyl soon has Max bewitched.
But Wolfgang has an ulterior motive for the trip: to find Max a wife, in the daughter of a family friend, Countess Sophie von Hahn.  At first, Max is lured by Sophie’s beauty and his affectionate memories of their shared childhood.  But Sophie proves to be nothing like the vision of angelic domesticity he was expecting. Mischievous, wilful and daring, she gambles recklessly and rides horses like a man.  Furthermore, as George Eliot’s most ardent fan, she is determined to meet her idol.
Both Sophie and the Sibyl have Max in thrall and he is soon out of his depth, torn between his worship of these two unconventional women – whose eventual meeting will have unexpected and gloriously amusing consequences.

From a virtuoso musician by the name of Herr Klesmer to a talented painter called Meyrick, the pages of Sophie and the Sibyl are peopled with characters and scenes the Reader may recognise from the works of Eliot herself.  Embodying the spirit of the age, it explores the issues of the day: Darwinian ideas, education for women, the arts and artistry, reputation and celebrity – as well as the role of the narrator in fiction.  Portraying the author-publisher relationship with wonderful subtlety and humour, it confirms Patricia Duncker’s reputation as a writer’s writer. Playful, audacious and as dazzlingly witty as its protagonists, Sophie and the Sibyl is a literary masterpiece from the author of Hallucinating Foucault and James.

My thoughts
I very nearly gave up on this book.  I found part I rather dull, not in the least bit funny or gripping as described by the reviewers in the press release.  However I did persevere and part II was much better and definitely worth hanging on for.  This is an odd little book, to me the characters were rather one dimensional, as if the author didn't really know them and was standing behind a glass window watching them but not really hearing or understanding their nature.  What it did do was pique my interest in George Eliot and her novels. She is not an author I have read and I feel that I probably should, so if nothing else this book may widen my knowledge of Victorian literature!


The Pleasure of Reading, Edited by Antiona Fraser, preface by Victoria Gray
Published by Bloomsbury
Paperback £9.99

The blurb
In this delightful collection forty acclaimed writers explain what first made them interested in literature, what inspired them to read and what makes them continue to do so. First published in 1992 in hardback only, original contributors include Margaret Atwood, J.G. Ballard, Melvyn Bragg, A.s. ByaS, Caroll Ann Duffy, Simon Gray, Germaine Greer, Doris Lessing Tom Stoppard, Sue Townsend and Jeanette Winterson. The new edition also includes essays from five new writers, Emily Berry, Kamila Shamsie Rory Stewart, Katie Waldegrave and Tom Wells.

Royalties generated from this project will to go to Give a Book a charity set up in 2011 that seeks to get books to places where they will be of particular benefit.  Give a Book works in conjunction with Age UK, Prison Reading Groups, Maggie's Centres which help people affect by cancer and various schools and literacy projects such as Beanstalk, where many pupils have never had a boo of their own in their lives.

My thoughts
This is an interesting book, not surprisingly a lot of the authors have read and been influenced by the same books and authors.  What I enjoyed were the stories told by the contributors about why the books they chose were important to them.  I'm sure if you read this book then, like me, you will start to think about the books which have influenced you, books which punctuate chapters in your life.  As a child I devoured books of all kinds, the Enid Blyton section in the local library was my treasure trove.  At 12 I discovered The Crystal Cave by Mary Stewart in the school library and my adult reading career had begun, inevitably I found Jane Austen totally enchanting and her books are amongst the few that I have re-read, along with  Doris Lessing's Martha Quest, another key novel in my reading journey.  Like the contributors to The Pleasure of Reading, I could go on, and would find it just as difficult as they have done to limit my choices.  A great reminder of just how important reading can be in developing an enquiring mind.



The Watchmaker of Filigree Street by Natasha Pulley
Published by Bloomsbury
Hardback £12.99
eBook £10.99

The Blurb
In 1883, Thaniel Steepleton returns to his tiny flat to find a gold pocketwatch on his pillow. But he has worse fears than generous burglars; he is a telegraphist at the Home Office, which has just received a threat for what could be the largest-scale Fenian bombing in history.

When the watch saves Thaniel's life in a blast that destroys Scotland Yard, he goes in search of its maker, Keita Mori – a kind, lonely immigrant who sweeps him into a new world of clockwork and music. Although Mori seems harmless at first, a chain of unexpected slips soon proves that he must be hiding something.

Meanwhile, Grace Carrow is sneaking into an Oxford library dressed as a man. A theoretical physicist, she is desperate to prove the existence of the luminiferous ether before her mother can force her to marry.

As the lives of these three characters become entwined, events spiral out of control until Thaniel is torn between loyalties, futures and opposing geniuses.

My thoughts
What an interesting novel.  I enjoyed reading this combination of historical novel and fantasy thriller.  The characters are intriguing, Thaniel is a sort of everyman to the mysterious Mori and blue stocking Grace.  Throw in the dandified Matsumoto and add some Japanese nationalism to the Fenian bombing and it makes for a rarified mxiture, you are never quite sure what is going to happen next! The final chapters are pure thriller and keep you glued to the page to find out what happened, who dunnit and why, all round a very good read.

Labels: Antonia Fraser, Bloomsbury Publishing, book review, Natasha Pulley, Patricia Dunker, review, Sophie and the Sibyl, The Pleasure of Reading, The Watchmaker of Filigree Street

posted by Janice @ 20:01 0 Comments

The Sunlit Night: a love story at the top of the world, a review

The Blurb
Back in Manhattan after college graduation, Frances is finding home claustrophobic.  Her family's compact apartment feels ever more airless, and when her parents announce a divorce and her sister an engagement, Frances decides to flee.  She seeks refuge in an apprenticeship at a Norwegian artists' colony in Lofoten, a string of islands ninety-five miles north of the Arctic Circle, to find only one artist: Alf, an enigmatic middle-aged descendant of the Sami reindeer hunters, who paints only in the colour yellow.

Yasha an eighteen year old Russian immigrant raised in a bakery in Brighton beach, is kneading dough when he sees his mother for the first time in a decade.  As he gains a selfish parent, he loses his beloved father. He must carry out his father's last wish to be buried 'at the top of the world' and reconcile with the woman who abandoned them both.

So Frances's and Yasha's paths collide, millions of miles from their turbulent homes.  Each has come to learn how to be along.  And yet they find one another under the midnight sun, learning that it is ultimately love that gives us our place in the world.

My thoughts
This is a delightful read, not at all what I thought it would be from reading the blurb, the characters are sensitively written and very believable, real people that I felt I could recognise.   I found it a gentle and calming read, not my usual action and adventure type of novel but the plot still carried me along always curious to see what was going to happen next, what would happen to the characters and how they would respond to each new situation.

The Verdict
I would thoroughly recommend this book. This slim volume contains real insight into human nature and the story flows over you with ease, the sign of really excellent writing.

The Sunlit Night by Rebecca Dinerstein
Published by Bloomsbury Circus 4th June 2015

Labels: book, book review, love story, Rebecca Dinerstein, The Sunlit Night

posted by Janice @ 20:00 0 Comments

Jonathan Strange and Mr Norrell - The Friends of English Magic

The blurb
Centuries ago, when magic still existed in England, the greatest magician of all was the Raven King, a human child brought up by fairies. But in the early nineteenth century, he is barely more than a legend, and England, with its mad King and its dashing poets, no longer believes in practical magic.

Now, in 1806, rumours begin to spread of the reclusive Mr Norrell of Hurtfew Abbey, and when he and his dazzling displays of magic appear in London, news quickly spreads of the return of magic to England. Persuaded that he must help the government in the war against Napoleon, Mr Norrell is challenged by another brilliant young magician, Jonathan Strange. Together they entrance the country with their feats of magic but their partnership soon turns to rivalry. Mr Norrell has never conquered his lifelong habits of secrecy, while Strange will always be attracted to the wildest, most perilous magic.

Labels: BBC, book review, Jonathan Strange, magic, Mr Norrell, Susanna Clark, The Friends of English Magic

posted by Janice @ 20:00 3 Comments

Calling all budding Bake Off contestants - Mich Turner's Cake School

I've learned so much watching the Great British Bake Off.  It's clear that the bakers who excel on the Bake Off generally have a lot of knowledge and experience of a wide range of baking techniques and this gets them through, not only the bakes they have practiced, but more importantly, brings success in the technical challenges.

If you wanted to prepare yourself for Bake Off then learning the techniques in Mich Turner's Cake School would be a good place to start.  Although there are many recipes in the book, the real value comes from the step by step tutorials which teach the principles of cake making.

About the author

Lesson 1 - Making and Baking Cakes starts with the basics in a chapter about ingredients: sugars, flours, fats, eggs, spices, flavours and alcohols and other ingredients, each section with helpful tips from Mich.

Preparation comes next with tutorials on lining cake tins and removing cakes from various tins.

Then on to the different Cake-baking Methods. The Creamed Cake Method is a classic and Mich shows you how to create a perfect cake and also shows you how to test that your cake is ready. This is followed by a full page of  images of  cakes that have gone wrong, with clear explanations of what is likely to make your cake e.g. sink in the middle, bulge at the sides etc.  Recipes follow for Heavenly Vanilla Cake, Pineapple Upside Down Cake and Courgette Pecan Loaf.

The Whisked Cake Method is one of those I tend to avoid as these delicate cakes are slightly more temperamental, but the clear picture instructions are tempting me to have a go, especially with recipes like Coffee Hazelnut Roulade, Chocolate Cherry Genoise  and a beautiful Orange and Almond Cake.

The Batter and Foam Method is another one that I have used only infrequently, there are more steps to this cake method but the cakes turn out light and airy and make a great carrier for additional flavourings, they can also be refrigerated without drying due to using oil rather than butter.  I certainly would like to try to make the Orange Chiffon Cake or a Beetroot Cake. 

Back on familiar ground with the All-in-one Method, I've never had any trouble with it but I know some people do find it more difficult to get good results than the Creamed Cake Method, I am sorely tempted by the Marble Cake with a coffee glaze and the Coconut Cake made with creamed coconut.

The Melted Method is another with which I am very familiar, and Mich uses it to showcase a sticky Treacle Gingerbread, a Luxury Fruit Cake,  Sweet Potato Cake and Banana and Pecan Cake.

Cake Conversion tables are included covering a wide range of sizes for three of Mich's cakes.
There are also chapters on different fillings, icing and decorating all with fabulous photographs and clear instructions.


Lesson 2 is about Putting it all Together with fillings and frosting, fruit purees, citrus curds, sauces and cream based fillings.  Recipes include Lime and Pistachio Roulade with Creme Chantilly, Hazelnut Praline, Honeycomb and the gloriously rich Darina Kelly's Rum and Raisin Chocolate Biscuit Cake.  Recipes are provided for a Dark Chocolate and a White Chocolate Ganache  as well as the ubiquitous Vanilla buttercream.  As you can see in the photo above you also get instructions for How to Skim Coat a cake.

There is information about applying a ganache and piping with buttercream and various nozzles to create different effects, once you have had a practice you will be ready to recreate the Raspberry Rose Cake, with its rose-like swirls of pink buttercream.

Recipes and techniques for Glace Icing, Italian Meringue, Swiss meringue buttercream,  and Royal Icing are all provided.  Then we are on to preparing marzipan/almond paste and covering a cake with it. Interestingly Mich doesn't make her own sugar paste (are you listening Mary Berry!) but she does colour it herself giving full instructions for this and covering a cake and the board with sugar paste.

She does however make her own 'fondant' this is a covering icing such as you would find on a fondant fancy. If you have plans to make a tiered celebration cake such as a Wedding Cake, then the instructions on how to make Royal Icing,   stacking cakes, using pillars and blocking are all explained.

Lesson 3 is all about Decorating 
There is a lot about piping with Royal Icing and some absolutely stunning looking cakes, my favourite was the Brush embroidery technique, if I have time, I might do this on my Christmas Cake this year.

As well as the techniques, Mich provides some outstanding examples of celebration cakes decorated with piping.

The final chapters cover hand moulding from a simple chocolate sugar paste rose to the most incredible, delicate Glorioso Lily.  There are even some ideas for special cookies  and for hand painting on sugar paste cakes.  Templates are provided for some of the designs, finishing with a list of tools and suppliers.

Who is it for? 
Anyone who would like to learn to bake or improve their repertoire of cakes and bakes.

Pros
Detailed step-by-step instructions with lots of excellent photographs, so you know exactly what your cake should look like at every stage.  Some really delicious looking recipes and some good basics which, once you have mastered the techniques and understood how the bakes work, can become the basis for you to start to experiment with your own flavours.

Cons
There really are no Cons.  The book does what it says it will, which is to provide you with a personal Cake School experience and I think it really does do that.

I haven't had the chance to make any of the recipes yet, however I have quite a few bookmarked and having read this book I feel more confident about trying or re-trying some of the different techniques that Mich explains so well.

If you would like a copy of Mich Turner's Cake School  you can order a copy at the discounted price of £24.00 incl P&P (RRP £30.00) telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG212. 

Labels: book review, cake, Cake School, cookbook review, Great British Bake Off, Mich Turner, review

posted by Janice @ 07:00 13 Comments

Cranberry Flaxseed Scones - Top with Cinnamon

Cranberry Flaxseed Scones

Izy Hossack isn't your regular 18 year old.  Since her early teens she has been developing delicious recipes and styling and photographing them with a flair well beyond her years and recording it all on her blog Top with Cinnamon, her site has received international attention and was shortlisted in Saveur Best Food Blog Awards 2013.



Izy has compiled a collection of her favourite recipes for all occasions in her debut cookbook, Top with Cinnamon.  Here she showcases her impressive skill for food photography and styling as well as her natural ability to produced delicious, wholesome recipes.  Featuring some gluten-free recipes and healthy options, as well as step-by-step how-to;s, Top with Cinnamon has something to suit everyone - this is approachable, flavoursome home cooking with a modern fresh twist.

Here's a taste of what's in Top with Cinnamon:

Breakfast includes Coconut Berry Pancakes, Cornbread with Cinnamon Sugar, Cranberry and Flaxseed Scones (see below)  and Wholemeal Maple Pecan Buns.

Sides features Chickpea and Pomegranate Dip, Squash Feta and Sage Focaccia, Courgette 'Spaghetti' with Chilli and Sweet and Spicy Roasted Chickpeas (see these at FabFood4All) and Baked Rosemary Polenta Chips.

Mains covers a wide range of dishes including Sweet Potato and Shredded Beef Chilli, Crispy Augergine with Kale Pesto Fettuccine, Griddled ChickenSalad and Caramelised Onion Thyme and Bean Pot Pies

Sweet Snacks is full of recipes for lovely treats like Rainbow Biscotti Cubes, Spanish Olive oil Tortas and Malted Pumpkin Gingerbread.

More sweetness in the Desserts chapter and Izy brings us Boozy Mocha Coconut Layer Cake, Crustless Plum and Almond Tart, Sticky Banoffee Cake with Salted Caramel and a seasonal pear, Frangipane and Caramel Tartlets.

The final chapter is a useful 'Staples and How To's' offering with pastries, doughs, butters and sauces and a couple of step-by-step instructions.

Who is it for? 
This is a difficult book to categorise it would interest anyone with an interest in vegan, gluten-free and healthy options.  However, there are meat based recipes and sweet treats too.  I do think any cook or baker would learn from Izy's creativity.

Pros
There are a wide range of recipes for all occasions, they are not difficult to make but often slightly quirky or with less usual ingredients, there are also some classics with a twist. Izy brings a lot of originality to her recipes.

Cons
The photographs have a bit of a sepia feel which, I felt, didn't do the dishes justice and made everything look alike.

I love a freshly baked scone, so was intrigued by this recipe for Cranberry Flaxseed Scones.  If I were making these scones again, I would use slightly less milk as the mixture was quite wet.  The scones were very tasty and perfect with the molasses butter which is also featured in the book.


Cranberry Flaxseed Scones (makes 9)

250g (9oz/2 cups) plain (all purpose) flour
4 tbsp ground flaxseed
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
110g (3 3/4oz / 1/2 cup) cold unsalted butter, cubed
80g (2 3/4 oz / 1/2 cup) dried cranberries
1 egg
125ml (4 fl oz/1/2 cup) buttermilk, plus a little extra for brushing
50g (2 o\/ 1/4 cup) demerara (raw) sugar, for topping
 Serve with Salted Treacle Butter


1. Preheat the oven to 180C (350F/Gas 4)
2. Line a baking tray with baking parchment
3. Place the first 5 ingredients in a large bowl and stir together.  Add the cubes of butter and use your fingertips to rub into the dry ingredients, leaving some pea-sized chunks of butter.  You'll have a moist mealy mixture.
4. Stir in the cranberries then make a well in the middle and add the egg and buttermilk.  Stir together until just combined.
5. Turn out the dough onto a lightly floured surface and knead it a few times, then roll it into a square 2 cm (3/4in) thick.
6. Cut into 9 squares using a sharp knife, then transfer the squares to the lined baking tray, placing them 2.5cm (1in) apart.
7. Brush the tops o the scones with buttermilk and sprinkle with demerara sugar.
8. Bake for 25-30 minutes until browned and risen. Serve with salted treacle butter.


Top with Cinnamon
Author: Izy Hossack
Publisher: Hardie Grant Books
RRP: £20

I was sent a copy of Top with Cinnamon to review, I was not paid for the review and all opinions are my own. 

Labels: book review, butter, cookbook review, Cranberry, Flaxseed, Izy Hossack, Molasses, Scones, Top with Cinnamon

posted by Janice @ 06:30 9 Comments

Super Simple Chicken Curry - Spice, Layers of Flavour by Dhruv Baker

With the final of the 2014 Masterchef just finished, I thought it was appropriate to post my review of  2010 Masterchef winner Dhruv Baker's  new cookbook: Spice - Layers of Flavour.



About the author
Dhruv Baker was born in Mexico and moved to India when he was four years old.  He has lived in Spain and Tanzania and his travelling and rich cultural background has included how he cooks and the spices he uses in his dishes www.dhruvbaker.com

Introduction
Dhruv Baker describes his love of spices in a well written introduction, citing his mum as the 'best cook I've ever known and has a culinary heritage that is impressive.  This is followed by Dhruv's Spice Philosophy and his Flavour Map, both of these are well worth reading before starting to make the recipes.

Small Plates: some of the dishes that appealed to me were Butternut Squash with Red onion, Feta and Coriander, Cheese and Cumin Croquettes ooh and a recipe for Crab Cakes (see my adventures in Nova Scotia).

Fish and Seafood: Wow, some fabulous dishes in this chapter, how about Garlic and Chilli Clams, Harissa Sardines, Malabar Prawn Curry and Monkfish with Chilli and Black Cardamom.

Meat: features a variety of different spiced dishes includes 'The Best Spare Ribs Ever', Slow-Roasted Pork Belly with Fennel and Coriander, Lamb and Lentil Shami Kebabs and Homemade Salt Beef. 

Chicken and other birds: I made the Super Simple Chicken Curry (see photo above), not only because it was straight forward but because it was the first dish that Dhruv cooked using spices, one which his mother taught him when he was 11 years old. Other recipes in this chapter include Roast Chicken with Garlic and Paprika, Turkey Mole and Achari Spiced Duck.

Vegetables and Grains: this chapter takes classics and spices them up like Saffron Pommes Anna and  Cauliflower Cheese with a Cumin and Macadamia Crust.  Other highlights are Cumin and Chilli Potatoes,  Miso and Ginger Glazed Aubergine and Cauliflower and Peas with Chilli and Coriander.

Sweet: oh my, how droolworthy are these desserts? The titles alone should tempt you, I know that I am totally mesmerised by Lemon, Lime and Cardamom Tart, White Chocolate and Cardamom Mousse, Rum and Star Anise Poached Figs, Masala Chai Ice Cream with Poached Pears and Chocolate Truffles and Pistachio and Cardamom Shortbread.

Something to Drink: Cheers! Pear and Prosecco Spritz, Cardamom Martini, Cinnamon & Star Anise Hot Chocolate and Masala Chai.

Relishes and Accompaniments: relishes are such a great way to add to your meals, I like the look of the Kachumber, a cross between a salad and a salsa, the Plum and Black Cardamom Sauce and a tangy and sweet Tomato Relish.

Unlocking the Spice Cupboard provides a comprehensive guide to spices one of the best I've read, so much information about how to use each spice, what it tastes like, examples of how to cook with it and dishes where it plays a key role.  There is also information about 'The Many Ways to Use Spices' like infusing, dry roasting and making marinades and rubs.

Who is it for?
This is not a book of curries, there are some curried dishes but it is much more than that.  It's a book which is accessible to pretty much anyone who likes to cook with spices.

Pros
It's a well laid out book with a lot of background information to help the cook get the best from the recipes. The recipes are clearly laid out and easy to follow.  There are some nice little stories from Dhruv scattered through out  the book which I enjoyed reading.

Cons
Many of the dishes would be for special occasions and some require a long list of ingredients, but there are also recipes which are simple and you would have the ingredients in your larder and fridge.

Here is the recipe for I made from Spice, it was delicious and even better when it was reheated the next day, do try it, you won't regret it.

Super Simple Chicken Curry
Serves 4

2 tbsp vegetable oil
6 cloves
4 green Cardamom pods
1 cinnamon stick
2 onions, finely chopped
4 cloves garlic, very finely chopped
4cm piece fresh ginger, peeled and very finely grated
1 tsp turmeric
4 tsp ground turmeric
4 tsp ground coriander
2 tsp ground cumin
1/2 tsp red chilli powder
75ml water
250g fresh tomatoes, whizzed in a blender
1 whole chicken, jointed into 8 pieces or chicken thighs
250 ml chicken stock
4 tbsp roughly chopped fresh coriander
Salt and freshly ground black pepper

Heat the oil in a  large, lidded pan and, when hot, add the cloves, cardamom pods and cinnamon stick.  Fry for about 3-4 minutes over a medium heat.

Add the onions and fry for 10-15 minutes, until golden.  Add the garlic and ginger and cook for a further 2 minutes then pour in the water and cook for another 5 minutes stirring constantly.

Ad the blended tomatoes and cook for 10 minutes before adding the chicken pieces. Cover and cook for 5 minutes, then add the stock and cook, covered, for 10 minutes.  Remove the lid, increase the heat and cook for a further 10 minutes until the chicken is cooked through and the sauce has stared to thicken up.

Season to taste and sprinkle over the chopped coriander.  Serve with steamed rice, naan bread and Cucumber Raita.

@FarmersgirlCook thank you so much for your review of the book - I'm delighted you like it! @orionbooks
— Dhruv Baker (@DhruvBaker1) July 19, 2014

Spice - Layers of Flavour by Dhruv Baker
Publisher: Weidenfeld and Nicholson
RRP: £25 (eBook £12.99)

Labels: book review, Chicken Curry, curry, Dhruv Baker, Masterchef, spice, Super Simple Chicken Curry

posted by Janice @ 21:43 14 Comments

Buffalo Stout Beer Chilli, the Slow Cooker Challenge and a Giveaway

We had a great start to the Slow Cooker Challenge in January, you can see the delightfully varied offerings in the Slow Cooker Challenge Round Up.  To celebrate this success I have a review and giveaway for you this month: The Southern Slow Cooker by Kendra Bailey Morris  distributed in the UK by PGUK

In order to spread the message of the Slow Cooker Challenge to as many Slow Cooker owners as possible, this month will have an 'OPEN' theme, so you can enter any dish cooked in an electric slow cooker.

The Southern Slow Cooker is subtitled Big Flavor, low-fuss recipes for comfort food classics and I think that sums up the recipes and style of Kendra Bailey Morris in this book.   The Southern in the title refers to the Deep South of the USA, and Southern Food is described in the book as "the welcome table, a convivial place where you can savour a hearty meal cooked with love and where there's always room for one more chair".

About the Author
Kendra Baily Morris is a cookbook author, food writer, recipe developer and television host. She served as a judge for the 2011 and 2013 James Beard Awards and has a masters degree in creative writing from Virginia Commonwealth University. Have a look at The Southern Slow Cooker blogspot for more information.

Contents
The introduction to the book includes hints and tips on choosing a slow cooker, thoughts on browning, condensation, the importance of seasoning, a quick note on fats.   Here are a couple of the tips that I found particularly useful:

• Get a baking dish that fits inside your slow cooker - this enables you to make cakes and desserts without the mixture burning. 

• Don't be afraid to season generously as slow cookers steam food for a long time, flavours can become diluted.

Chapter One: Soul-Warming Soup, Stews and Chillis including Mom's Fully Loaded Potato and Onion Soup, South of the Mason-Dixon Manhattan Clam Chowder, Buffalo Stout Beer Chilli (see below), Chicken and Cornmeal Dumplings and Aunt Barbara's Stew.

Chapter Two: Low and Slow Meats including Beer Braised Po' Boys, Meatloaf with Brown Sugar BBQ Sauce, Graham Cracker Stuffed Ham Steaks, Country-style Pork Ribs with Bourbon and Coke BBQ Sauce, Red Beans and Rice with Smoked Sausage and Dry Mustard-Rubbed Shredded Chicken.

Chapter Three: Vegetables and Sides including Kale with Ham Hocks, Mom's Creamy Corn Pudding, Black-Eyed Peas and Stewed Tomatoes, Country Breakfast Apples, Cinnamon and Brown Sugar Oatmeal with Maple Candied Bacon and Country Ham and Egg Breakfast Bread.

Chapter Four: Desserts and Sweets including Buttermilk Chocolate Spice Cake, Molasses Gingerbread, Gingersnap Peach Upside-Down Cake, Chocolate and Caramel Black Walnut Candies and Lemon Blueberry Buckle.

Chapter Five: Southern Odds and Ends, Plus Non-Slow Cooker Essentials including Apple Butter, Caramel Sauce, Peach Mango Jam, Easy Chicken Broth and the inevitable Cornbread, not cooked in the Slow Cooker but a Southern essential.

Who is it for?  Anyone who has a Slow Cooker and would like to try making some dishes with a real taste of the South.

Pros
There are some really appealing recipes in the book. The recipes are well laid out with an introduction to each recipe and recommendations for drinks, some recipes also have extra hints and tips.  I loved the desserts chapter as slow cookers are not noted for use in making dessert, I haven't tried them yet but am hoping to in the near future. 

Cons
Regular readers know that I love photograph with each recipe.  Unfortunately this isn't the case with this book, but the photos that are there are very good and very tempting.   The recipes are written with US measurements which doesn't bother me as I can work with pounds, ounces and cups as well as metric measurements.  I was, however,  a little disappointed that there wasn't even a conversion chart at the end of the book. 

Buffalo Stout Beer Chilli
serves 8-10

2 pounds ground buffalo meat (I used steak mince)
1 large onion, diced
3 cloves of garlic, minced
1 (8 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chiles, such as Rotel Brand (I used diced tomatoes with some finely chopped fresh chillis)
1 teaspoon Worcestershire sauce
3 tbsp chilli powder (this seems a huge amount, so be careful, not all chilli powders are the same heat!)
1 tsp cumin
1 tsp oregano
1 tsp brown sugar
1/2 teaspoon cayenne pepper (optional)
1 bay leaf
1 (12 ounce) bottle dark beer, perferably a stout
6 tblsp tomato paste (3 ounces)
2 (15 ounce) cans pinto beans, drained and rinsed
salt and black pepper

Optional Thicknener
2 tbsp fine cornflour
2 tbsp cold water

Optional Garnishes
Cheddar Cheese, grated
Green onions, both green and white parts mixed
Fresh cilantro (coriander) chopped
Sour Cream
Hot Sauce
Tortilla chips or cornbread

This was a delicious rich bowl of chilli, the stout gives a depth to the chilli which works really well and although there seem to be a lot of ingredients, the recipe was very simple to make and I had enough to freeze for another day. Do add the garnishes, they make it so much more fun to eat and the different flavours and textures finish the dish perfectly.

The Southern Slow Cooker by Kendra Bailey Morris
Published by Ten Speed Press, distributed in the UK by PGUK
Available online from £12 - £14

If you would like to join me for the Slow Cooker Challenge, then please:

• Make your recipe in your Slow Cooker and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to Farmersgirl Kitchen
• Use the Slow Cooker Challenge logo in your post
• If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookerChallenge and I will re-tweet it to my followers AND post your post your pictures on a decicated Pinterest board.

Rules:

• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month.

To enter the prize draw to win a copy of The Southern Slow Cooker by Kendra Bailey Morris please link up your Slow Cooker Recipe to the Linky and leave me a comment, telling me why you would like to win The Southern Slow Cooker (UK only).

Labels: beer, book review, Buffalo, chilli, giveaway, Kendra Bailey Morris, slow cooker, Slow Cooker Challenge, stout, The Southern Slow Cooker

posted by Janice @ 06:38 19 Comments

Mince and Cheese Pies and a PIE review

The pie is ubiquitous in every culture, whether it's sweet or savoury, large or small, open or closed, enclosing a filling with some kind of pastry or dough is a classic form of cooking and baking.

Dean Brettschneider has captured the joy of pies in this book dedicated to this ultimate convenience and comfort food.

About the Author
Dean Brettschneider is a professional baker, patissier and entrepreneur.  Arguably one of the world's best bakers, Dean is a truly a global baker.  He was based in Shanghai for several years and now resides in Denmark and New Zealand, where he heads up his global baking empire.

About the Book
The book starts with a History of the Humble Pie starting with pie pastry made with flour and water by the Greeks and ending up with the gourmet pies made by patisserie chefs. 

The Ingredients section is a useful reference for later recipes and the section on equipment, usefully includes Your Hands beside mixing bowls and sieves!

The first recipe chapter is all about Meat Pies and it was the very first recipe (and the cover recipe) which I couldn't resist: Mince and Cheese Pies. I have also bookmarked Spanish Chicken Pie, Steak Caramelised Onion and Red Pepper Mustard Pies and Coriander Chicken and Yoghurt Curry Pie.

Seafood Pies includes a delicious sounding Fish Pie with Leek and Chorizo and Salmon, Wild Rocket and Orzo Pie.

There is a chapter on Vegetarian Pies standouts include Tomato and Thyme Tarte Tatin and Gooey Leek, Potato and Vintage Cheddar Pie.

What is a pie?  The chapter Not-quite-a-pie stretches the boundaries of pie-dom to sausage rolls, empanadas and whoopie pies! This includes Cornish Pasties, Chunky Chicken and Apricot Spinach Pastry Plaits, Spicy Gingerbread, Cointreau and Choclate Eccles Cakes and the superb sounding Date, Apricot, Orange and Cardamom Flapjack Shortcake Tart.

Sweet Pies  are a favourite with most of us, stretch your repertoire to include Pear and Fennel Tart Tatin , Dark Chocolate Banoffee Slab, Lemon Olive oil and Blueberry Tart and possibly my favourite sweet recipe in this book: Caramel Macadamia Oaty Tart.

The book ends with a chapter of Basic Recipes, so many different sweet and savoury pastry recipes to add pizazz to your pies.  There are also a range of filling recipes and a section on Techniques such as lining a pie dish, tart tin or flan ring with pastry, baking blind and decorating.

Pros
There are some really interesting pie fillings and inspirational pastry recipes in this book. Every pie recipe has a full colour photograph and a few have step by step instructions  e.g raised pork pies. The recipes are well laid out and I found them simple to follow. The pastry recipes in the basic recipes chapter are really original.  I didn't have time to make my own puff pastry but I love the sound of Gingerbread Crust Sweet Pastry and Chilli Polenta Pie Crust.

Cons
About half the book is devoted to sweet pies, now I know they are pies, but I would have preferred more savoury pies and some of the 'pie' interpretations were rather wide e.g. Orange Blossom and White Chocolate Cheesecake 'Pie' and Gingernut Lemon Meringue Pie in a Glass! 

The Verdict
 Well if you love pies, then this is the book for you!  If you even just like pies then it would be well worth owning a copy of this book, many of the recipes could be adapted to create new pies once you have mastered the basic techniques. This book has earned a place on my bookshelf anyway.



Mince and Cheese Pies
Makes 4 individual lunch sized pies
Pastry
1 quantity of Butter Puff Pastry (I used ready made butter puff pastry)
Filling
1 tbsp olive oil
1 tbsp butter
 1 medium onion, finely chopped
2 cloves of garlic, peeled and crushed
500g lean beef mince
30g standard plain flour
175ml beef stock, ready-made is fine
125ml lager
2tbsp tomato puree
1 tbsp Marmite (optional)
1 tsp balsamic vinegar
1/4 ts dried mixed herbs
salt and peeper, to taste
200g tasty cheese or Cheddar, grated
1 egg beaten with 2 tbsp water for egg wash
2 tbsp black or white sesame seeds for the topping

1. Make the Butter Puff Pastry the day before and store wrapped in the refrigerator.  Cut off a quarter of the pastry block and set it aside for the pie lids.  On a lightly floured surface, roll out the larger piece of pastry to a square, approximately 4 mm think. Cut the square into quarters.  Line each individual pie dish, ensuring the pastry is firmly presssed against he sides and leaving some hanging over the edge of the dishes.  Roll out the smaller piece of pastry to a square into quarters, cover with clingfilm and set aside.

Heat the oil and butter in a large frying pan, then add the onion and garlic and cook until the onion is golden.  Add the beef mince and cook until well browned, stirring occasionally to prevent large lumps of meat forming.  Stir in the flour and cook for approximately 30 seconds.  Gradually add the beef stock and beer, then bring to the boil.  Add the tomato puree or paste and Marmite (if using), balsamic vinegar, mixed herbs and salt and pepper to taste.  Lower the heat and simmer gently for 10 minutes, then remove from the heat and allow to cool.

 I didn't have any Marmite and felt that the mince was rather anaemic looking without it, so added a tbsp of soy sauce, it was a triumph and the mince was delicious.

Fill each pastry lined dish almost up to the top with the mince filling then add a small handful of grated tasty cheese or Cheddar (I used Scottish Mature Cheddar).

Brush the edge of the pastry bases with water and place the lids on top. Seal edges and trim off any excess pastry with a sharp knife.  Brush the tops o the pastry with egg wash and sprinkle with sesame seeds. Rest for 1-2 hours (or longer) before baking. 

I didn't have any sesame seeds, the pies were fine without them.

Bake in a preheated 220C (gas 7) oven for 25-30 minutes or until pastry is crisp and golden-brown in colour.  Allow to cool in the dishes for 10 minutes then remove from dishes and place on a cooling rack.  Serve with your favourite tomato sauce and a crisp green salad or a bowl of French Fries.  


 I served my pies with grilled tomatoes and broccoli, they were super delicious, the tasty mince, crispy pastry and gooey cheese, what a flavour sensation!

Pie by Dean Brettschneider
Photographs by Aaron McLean
Published by Jacqui Small LLP
RRP £25

Many thanks to Aurum Publishing Group for supplying me with a copy of Pies by Dean Brettschneider, I was not paid for this review and all opinions are my own.

Labels: book review, cheese, cookbook review, Dean Brettschneider, Mince, Mince and Cheese Pies, pastry, Pie

posted by Janice @ 09:30 7 Comments

CICCHETTI and other small Italian Dishes - Review and Giveaway!

write several books about Italian food, as well as the highly acclaimed Cured. Lindy speaks fluent
Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and its gastronomy.
Her recipes are designed for people who enjoy cooking, eating and good company. Lindy writes a
blog, grown-upfood.blogspot.com, and you can follow her on twitter @lindywildsmith.



Worth Buying?
This is a well researched and produced book, just as you would expect from such experienced authors.  It's is a book that would be great for people who entertain and are looking for interesting and different appetisers or canapes.  I enjoyed reading and cooking from the book and there are a number of recipes which I have bookmarked to try, in particular the Chickpea Fritters which sound like they may be very like the Chickpea Chips I enjoyed in Cheltenham!


Cicchetti and other small Italian dishes to share
RRP £20
Published by Jacqui Small
August 2013

*Win a copy of CICCHETTI and other small Italian dishes to share by completing the entries on the Rafflecopter Widget*

To order Cicchetti at the discounted price of £16.00 including p&p*, telephone 01903 828503 and quote offer code JS227. Or send a cheque made payable to: Littlehampton Book Services Mail Order Department, Littlehampton Book Services, PO Box 4264, Worthing, West Sussex BN13 3TG. Please quote the offer code JS227 and include your name and address details. *UK ONLY - Please add £2.50 if ordering from overseas.
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Labels: book review, Chichetti, giveaway, Italian Cooker, Liguria, Lindy Wildsmith, stuffed eggs, stuffed tomatoes, Tuscany, Umbria, Valentina Harris, win

posted by Janice @ 13:44 12 Comments