Tuesday, August 23, 2016

I Quit Sugar - Slow Cooker Cookbook


I Quit Sugar: Slow Cooker Cookbook by Sarah Wilson
Macmillan, RRP $29.99

Sarah Wilson incorporates her mindful, sustainable and economical practices to bring back the 'slow 'n' low' approach of slow cooking which create densely nutritious meals with no or very low sugar

Sarah Wilson taught the world how to quit sugar in 8 weeks and then went on to teach everyone how to cook delicious essentials, simply. Her new book is designed to feed the family, individuals and people on-the-go.

In I Quit Sugar: Slow Cooker Cookbook, Sarah and her team share how to:

Use a slow cooker, use leftovers and buy sustainable cuts of meat

Create simple staples and clever sides

Start the day with hearty breakfasts and weekday dump 'n' runs

Slow cook soups and stews, curries and comfort classics or, for those more adventurous, a little offal

Sweeten your day with slow cooked sugar-free cakes and puddings
 

Written with all the care and knowledge you have come to expect from Australasia’s number one quit sugar team, this is the book that makes sugar-free cooking easier, less expensive and more creative.

ABOUT THE AUTHOR

Sarah Wilson is a New York Times bestselling author and entrepreneur. Her career as a journalist spanned 20 years, across television, radio, magazines, newspapers and online. She's the former editor of Cosmopolitan magazine and was the host of the first series of MasterChef Australia, the highest-rating show in Australian history. Sarah is the author of the international bestsellers I Quit Sugar, I Quit Sugar For Life and Simplicious and is director and founder of IQuitSugar.com, an online wellness program and series of bestselling ebooks.

Julie Biuso says - Heaps going on this week - take a peek!


Heaps going on this week - take a peek!

You can feel the season changing from winter to early spring, even though it is not reflected in the temperature just yet. It's more that winter has bored your socks off with all the rain, cold snaps and grey days – and snow for some – and you're ready for spring sunshine. Ring a bell?

 This week I've featured a fab
bean & chorizo stew that's great for chillier nights, because there are still some to come – and check out flageolet beans! Whoof! Slim, pale green and creamy, and nutty to taste. And, I've included a couple of great ideas for fish. We are hung up on buying fish already filleted in this country, but at $29-45.00 a kilo, fish fillets are costly. This week I cooked a small whole fish which was enough to feed 2-3 people and it cost $7.00. Go figure. Easy to cook too. Get bashing some aromatics in a mortar and you'll have a super tasty and healthy, easy meal.

 We've had some good changes here on Waiheke over the past few weeks with our local bakery
Ringawera back in business after a fire, the opening of a new supermarket and the relocation of Waiheke's beloved Te Matuku oyster shop in the supermarket complex at Ostend. Te Matuku's new shop is gorgeous – spacious, fresh & gleaming, and loaded with spanking fresh fish, oysters, clams and a great range of smoked products. If you are on Waiheke come and say hi on Sunday and try their famed oysters. The French Café in Auckland (just won Cuisine Magazine's Restaurant of the Year) uses them, along with award-winning Clooney and The Depot restaurants. I'll be at Te Matuku cooking up a storm between 11.00-1.00pm. 

 And get cooking! There's plenty of easy and tempting mid-week meals here on Shared Kitchen.  Just scoot down to the side bar on the
Home page and press Recently Posted and they'll all pop up.
Cheerio for now

Outdoors: Simple delicious food for barbecues, spits and open fires


Outdoors: Simple delicious food for barbecues, spits and open fires
By Jeremy Schmid, with photography by Devin Hart
Published by New Holland
$45.00, paperback with flaps

 “Gone are the days of throwing a packet of basic sausages or steak on the ‘barbie’ with an attitude that ‘near enough is good enough’. Nowadays, we want style, flavour and expert presentation. You just can’t beat the smoky atmosphere, sizzling sounds and delicious smells of outdoor cooking as a drawcard.” – Jeremy Schmid

New Zealand’s relaxed and casual lifestyle means we love socialising and entertaining outdoors, and food cooked outdoors in the company of good friends always somehow tastes better. In his third book, Jeremy Schmid offers techniques and recipe ideas to help you create the delicious aromas and tantalising tastes produced by cooking on a barbecue, over a fire, or slow-cooking on a spit.

Jeremy’s own introduction to outdoor cooking, as a child, was on a basic home-built, brick, wood-fired barbecue, and he’s retained an uncomplicated approach, so that you can enjoy effortless food preparation and presentation. The recipes in Outdoors, accompanied by Devin Hart’s appetizing photographs, are grouped in chapters depending on which ingredient has the main focus, whether it’s various cuts of meat, poultry, fish and seafood or vegetables. There are also plenty of recipes for rubs, brines, marinades and condiments, and of course salads and desserts.

Many of the recipes are suitable to be made at home and prepacked, then transported for the occasion, whether it’s just out to the backyard, off to a picnic, or even to the races.

In addition to information on the various cooking appliances and implements, Jeremy also describes how to build a traditional spit roast, the perfect way to entertain a large gathering.

About the author and photographer

Jeremy Schmid (left) worked as a chef in New Zealand and Europe before studying at the prestigious Culinary Institute of America, with particular emphasis on charcuterie. He is owner and chef at The Officers Mess, a coastal functions venue on Auckland’s North Shore.
 
Devin Hart is a freelance photographer with considerable experience working with food. His work appears in a number of books and food magazines, and this is his third collaboration with Jeremy.






The publishers have kindly allowed me to reproduce the following Grilled Vegetable Salad recipe from the book which I have made:




GRILLED VEGETABLE SALAD

This is one of my favourite salads. It’s quick and easy to prepare with great results. It matches any barbecue meats and is always well received at picnics or parties.

Serves 6

INGREDIENTS

2 eggplants cut into 1cm discs

2 red capsicums deseeded, and cut into 8–10 small, rectangular-shaped pieces

2 red onions, peeled, cut in wedges, keeping the core

4 courgettes cut into 1cm slices on the angle

10–15 fresh, large basil leaves

15g fresh Italian parsley, roughly chopped

3–4 tablespoons olive oil

3 tablespoons balsamic vinegar

salt and freshly-ground black pepper

canola oil for cooking

METHOD

Heat the barbecue to a medium-high heat and lightly oil the vegetables, then grill until tender.

Cut the eggplant discs into halves and place all the vegetables into a large bowl.

Add the herbs and dress with the oil and balsamic vinegar mixture and season well.

Gently toss together.

Serve warm.

 
Recipe extracted with permission from Outdoors: Simple delicious food for barbecues, spits and open fires by Jeremy Schmid, photography by Devin Hart. Published by New Holland, $45.00.


The Eat Real Food Cookbook


The Eat Real Food Cookbook by David Gillespie
Macmillan, RRP $39.99

The Eat Real Food Cookbook is your guide to saying 'no' to the food the manufacturers want you to eat and 'yes' to the sort of food that will help you manage your weight and the long-term health of your family.

For nearly ten years, David Gillespie has warned us of the dangers of sugar, and Australasia has listened. More recently he has alerted us to the other toxin in our food supply: seed oil. Most processed food – from French fries to yoghurt to spreadable butter – contains one or both of these ingredients, so the question is: how do we eat real food?

Expanding on his 2015 bestseller Eat Real Food, David shows us how to:

Identify and avoid sugar - and seed-oil-laden supermarket products

Identify and shop for the healthy options

Make the foods we normally buy in jars and packets – from mayonnaise to bread to tomato sauce

Make simple, inexpensive daily meals the entire family will love

Pack and plan for meals away from home

Create healthier treats for all occasions, from kids' birthdays to cocktail parties

ABOUT THE AUTHOR
Former corporate lawyer, David Gillespie is the best-selling author of the Sweet Poison books, Big Fat Lies, Free Schools and Toxic Oil. He lives in Brisbane with his wife and six children.

Monday, August 22, 2016

Elbows Off the Table, Please


Elbows Off the Table, Please
Jo Seagar
Random House NZ

1 September 2016
Random House NZ
RRP $50.00

She’s shared her no-fuss food tips and tricks for years, but one thing that the ‘Queen of Easy Peasy’ is not so relaxed about is lack of good manners.
Jo Seagar simply believes that being courteous and generous to others enriches our daily life, and that amidst the hurly-burly, hustle and bustle of life today, it might be something we haven’t paid as much attention to as previous generations have.

Parents tirelessly ferry the kids to all sorts of after-school activities to help broaden their worlds, but Jo is firmly of the view that knowing how to conduct themselves in social situations is the skill-set that will truly open doors for our children later in life.

‘Our social rules grease the wheels to allow life to run smoothly,’ says Jo. 
It’s this theme that runs through Jo’s fabulous new cookbook.

Elbows Off the Table, Please includes more delicious, effortless ‘save the day’ recipes for impromptu dinners, foodie gifts, fail-safe loaves for times of crisis, fast and fabulous nibbles, office shout brownies and meals to impress the boss or potential parents-in-law.  Jo demonstrates how good food can open doors and provide much-needed comfort. Being a confident host sets people at ease, and that comes from knowing what to cook and how to act in any situation.

In this must-have collection of recipes, Jo shares her favourite dishes for simple gatherings, special celebrations and those times when a home-made offering saves the day.

It’s also punctuated with wise advice on how to navigate any social occasion and make it truly special.
Accompanied by useful tips to help you be a generous host and gracious guest, this is an indispensable kitchen-to-table companion.

Jo also covers off aspects of etiquette that can make us feel uncomfortable if we’re not sure what to do or say: sharing tips like which knife to use, how to apologise when you’re wrong, and how to address a dignitary.

 Jo’s hitting the road in September:
Jo’s hosting some fun events around the country to celebrate the launch of her new cookbook: Palmerston North (1/9), Auckland (5/9), Porirua (6/9), Waipawa (7/9), Taupo (8/9), Tauranga (9/9), Invercargill (11/9), Gore (12/9), Winton (13/9), Mosgiel (13/9) & Oamaru (14/9). Full event details available online: www.penguin.co.nz

Thai Coconut Prawn Cocktail

Jo Seagar -  c_Jae Frew_


THAI COCONUT PRAWN COCKTAIL

A wonderful combination of delicious flavours that works well as an entrée or as a main course. A modern version of the classic prawn cocktail.

 Serves 8 as a first course or 4–6 as a main course

Prep Time 10 minutes

36–48 medium-large cooked, peeled prawns, defrosted if frozen
400ml can (approximately 1½ cups) thick coconut cream

grated rind & juice of 3 large limes

½ cup chopped coriander

½ cup chopped parsley

4 tablespoons sweet chilli sauce (or more to taste)

sea salt flakes & freshly ground black pepper

salad leaves to garnish

Place the cooked prawns in a large bowl. Pour over the coconut cream and add the other ingredients except for the salad leaves. Toss to mix well. Keep refrigerated until serving time. This can be stored for up to 2 days, covered in the refrigerator.

Divide between serving plates, bowls or parfait glasses to serve. Garnish with washed salad leaves.

Recipe reproduced with permission from Elbows Off the Table, Please by Jo Seagar. Published by Random House NZ. RRP $50.00. Recipes and text © Jo Seagar, 2016. Photography © Jae Frew, 2016. Available nationwide from 26 August 2016.


Salted Butter Caramel Ice Cream recipe


 

 

DavidLebovitz

Salted Butter Caramel Ice Cream recipe
David, 21 Aug 08:

Salted butter caramel ice cream recipe
When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided since my first book had a great recipe for Caramel Ice Cream (that book was re-released as Ready for Dessert), I figured that recipe would suffice for caramel ice cream fans.

Then came along salted butter caramel, which back then, raised a few eyebrows. “Salt…in ice cream?” I heard more than once.
Salted butter caramel ice cream recipe
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