Tuesday, February 21, 2017

Simple food is often the best ...

Plums Plums Plums! Get them while they are peaking!

Simple food is often the best ...
I’ve cooked lots of corn recently but I was tempted to buy more when I saw an enormous mound of it in my local vegetable store. I knew it had just been delivered. Unfolding the husks and silks took my breath away because the kernels were so perfect, so moist, and I just wanted to eat it raw. But that hardly makes a recipe, so I soldiered on. I love this mix of tarragon, smoked paprika and lime. Char-grilling adds a layer of flavour and this is an easy way to do it: Corn with Paprika & Tarragon
The best cooking plums are now appearing in markets. I decided to poach a bag of them. You know you’ve got a winning recipe when you go back for a taste again and again. Ilaria and I tried the plums before shooting them (naughty!), and then ate what was photographed. We had some more at 6.00pm, and another lot for dessert. Our only regret is that there are none leftover for breakfast today. Start with firmish slightly sour plums. Don’ use imports. If plums aren’t in season where you live, wait until they are before making this recipe. Don’t bother with the first plums of the season, and don’t try this with yellow-fleshed plums because they are often watery and collapse if cooked. Go for Omega, Black Doris, Billington, Elephant Heart and George Wilson, plums that have red skin and flesh, tight texture and a hint of sourness. Poached plums
How much of a slave should you be to a classic recipe? I’ve no worries about changing out ingredients or altering methods, but I do think if you make a huge change to a classic it should be acknowledged in the title. Hence Ilaria’s Caesar Salad. She’s come up with a yoghurt dressing that is so damned delicious you’ll want to use it with slaw, with a tray of baked vegetables, with eggplant and peppers, with fish, with lamb, with EVERYTHING! You’ve got to try it.

 This week you can read about
nutmeg and mace. Do you know what mace is? Or the difference between the two? And, tarragon. Good god I could chop the heads off growers or retailers who sell Russian tarragon instead of French tarragon. Are they dumb? They certainly can’t have any taste buds operating. Don’t get conned into buying it! Yep, I can get quite worked up about these things …

Anyway, please give me some feedback, especially about the cooking classes. If the dates, times or topics don’t suit, please let me know what it is you are after and I’ll see if I can schedule it in. I’ve got two slots left on this
Saturday’s Best of the Middle East class if it suits. The sun is set to shine on Saturday and the class is going to be full of  gorgeous and exotic plant-based dishes. I swear you won't miss the meat.
For info about the March cooking classes click here. March Cooking classes
Have a great week.

Sunday, February 19, 2017

Summer's 20 most popular recipes

Gourmet Traveller




You've combated the heat with peach and gin slushies and kept to no-fuss cooking with simple smoked trout salads, no-bake dark chocolate tarts and more. Can you guess number one?








Weekly Round-Up
     Recipes | Books | Blog      Weekly Round-Up

Dear Bookman Beattie,

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can do this even if you have a free membership!

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!

The team at EatYourBooks

From websites:
Seared Sea Scallops with Leek Risotto and Lemon-Brown Butter Sauce from indexed Serious Eats

From AUS/NZ books:
8 recipes from Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day by Caroline Griffiths
Enter our Breakfast Bowls giveaway! (US/UK/AUS only)

From UK books:
10 recipes from Made in the Office: Tasty & Hasty Meals With Just a Kettle, Toaster & Microwave by Rachel Maylor
5 recipes from Ferment, Pickle, Dry: Ancient Methods, Modern Meals by Simon Poffley & Gaba Smolinska-Poffley
10 recipes from The Little Book of Chocolat: Fifty Recipes Celebrating the Bestselling Novel Chocolat by Joanne Harris & Fran Warde, indexed by an EYB member
10 recipes from The Breakfast Book: Wonderful Recipes for Eggs, Bacon, Muesli and Beyond by Dorset Cereals, indexed by an EYB member

Wednesday, February 15, 2017

Prawn Ravioli with Lemon and Caper Sauce

Gone burger
Gone burger
Sink your teeth into our Moroccan Lamb Burgers with Grilled Halloumi and Pistachio Salsa.
See the recipe
Sensational stonefruit
Gorgeously roasted plums and no–churn ice cream make Sarah Tuck's summer dessert a breeze.
See the recipe
Ashley Mug Shot
Hello Graham
If there's one thing we love more than a good film, it's a film about food.
From the homage to French cuisine in Babette's Feast to Jon Favreau's celebration of all things street food in Chef, we've trawled back through the film archives to pair our favourite foodie films with their perfect homemade dishes.
This week, we look ahead to the Auckland Coffee Festival, scheduled to return for a second run this March. We celebrate the vibrancy and colour of casual Mexican street fare (see our recipe collection below) with Spicy Fish Tacos and Scallop Tostadas.

Happy cooking everyone!

Online Editor,
Ashley Signature
LATEST RECIPES | our favourite recipes from this week
Prawn Ravioli with Lemon and Caper Sauce

Prawn Ravioli with Lemon and Caper Sauce

Ice Cream Sandwich

Hazelnut and Coconut Ice Cream Sandwiches

Green Mondays

Mozzarella and Lentils with Cherry Tomatoes

NEWS | Latest stories from dish.co.nz
Auckland Coffee Festival
Some like it hot
Prepare to satisfy your caffeine cravings, brew-lovers – the Auckland Coffee Festival is back.
Read more
Foodie Films
How to: cook your way through food films
From Chef to Babette's Feast, we've trawled through the archives to curate the ultimate foodie's film round-up.
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