SLOW COOKED - - Allyson Gofton

Slow Cooked, Allyson Gofton

Good food cooked with love for the whole family.
Penguin Books - $50.00

You simply can’t beat coming home at the end of a long day to the heady aromas of a slow meal cooking wafting out from the kitchen.

As the days start to get shorter, and the air chills, thousands of Kiwi households all around the country will be dusting off their Crockpots and slow cookers in anticipation of delicious and hearty winter meals ahead.

Home cooks will also be thinking about trying out new recipes and perhaps being a little more adventurous with their trusty kitchen companion, and they could not be in better hands than with Allyson Gofton, whose earlier slow cooking cookbook sold in its thousands.

In this new book, Slow Cooked, which will be in store from 3 April, Allyson has put together an amazing selection of hearty meals that will satisfy the hungriest members of your family.

These are traditional meals - but often with a modern twist - cooked in the oven or slow cooker. From Rich Pinot Chicken with Mushrooms to Moussaka Lamb Braise, or Pork Chops in Pizza Sauce, these recipes are winners. Filling soups and satisfying puddings are also featured, along with sound information on meat cuts and how to cook them to perfection, and practical tips on getting the best from your slow cooker or oven.

As always, Allyson has budget-conscious families in mind. Slow-cooked food naturally lends itself to the cheaper cuts of meat – and they are often more tasty as the flavours have time to develop. 

About Allyson Gofton

Allyson Gofton has been cooking for New Zealanders for nearly 30 years. She is known for her recipes and columns in magazines, her television appearances, radio slots and many personal appearances in the name of charity. She has also written more than 20 cookbooks, including her

best-selling series of books Bake, Cook and Slow, as well as the popular Country Calendar Cookbook with Allyson Gofton and

Country Calendar Homestead Baking. Allyson also wrote about her year in a small town in the south-west of France, in Recipes from My French Kitchen. Allyson is currently back there with her family for another stint of French living.

 

Photo - Allyson Gofton_credit Rachael Hale McKenna

A very special author event at Cook the Books

A very special author event.  We would love you to join us for an evening of Food & Stories from Croatia with Barbara Unkovic Timer & again we have been asked why there are no Croatian cookbooks available - something that has been a mystery to us given the beauty & simplicity of the food. Well, the wait is over! We are delighted to be hosting Barbara Unkovich for an evening in our kitchen to celebrate the launch of her soon-to-be-published book - The Adriatic Kitchen. Join us on Thursday April 6 for an evening of Food & Stories...... Details on how to book are below. Barbara has always been drawn to the land of her father, the sun-soaked Croatian island of Korcula in the Adriatic Sea. She spent several years living there, in the seaside village of Racisce, immersed in its way of life, its culture, history and food. Now, inspired by the island's culinary traditions and its abundance of fresh, seasonal ingredients, Barbara has produced The Adriatic Kitchen, a delightful, rustic cookbook full of gorgeous recipes and evocative memories. Over 70 simple yet delicious recipes are included, such as Croatian Sweet Easter Bread; Black Risotto; Fresh Fig Crumble; Roast Chicken with Pomegranate and Spinach; Dalmatian Shepherd's Lamb with Potatoes and Broad Beans; Sugared Almonds; Croatian Pepper Biscuits; Carrot and Mint Salad. Infused with the warmth and vibrancy of Barbara's beloved island, The Adriatic Kitchen is a must-have cookbook for those wanting to experience traditional food at its best. Barbara Unkovic was born in Whangarei the daughter of a Croatian father and an English mother, and is in fact, D H Lawrence’s cousin. She is the author of six published books: Barbara is the recipient of more than thirty writing awards in the United Kingdom and the United States, including three International Book Awards and one USA Best Book Award for her books 'Weeds in the Garden of Eden', 'A Wolf in Sheep's Clothing' and 'Moon Walking'.   Booking Information An Evening of Food & Stories from the Adriatic Kitchen. From 6.30pm for a 7pm start. Thursday 6 April, 2017. Cook the Books 19 Williamson Ave Ponsonby Cost per person $20. *This price includes a personally signed copy of The Adriatic Kitchen & supper inspired by recipes in the book. Further copies of the book will be available on the night. It is a perfect gift! All bookings must be made via Book for The Adriatic Kitchen Our sincere thanks to Exisle Publishing & Barbara Unkovic for making this event possible.

Glaces Glazed Ice Cream Shop in Paris

 

 

Glaces Glazed Ice Cream Shop in Paris David, 21 Mar 11:51 PM Paris is known for its classical ice cream shops, as well as a few Italian-style gelaterias, but until a few years ago, there weren’t any young people forging out on their own, churning up more contemporary flavors of ice cream and sorbet for modern palates. Don’t get me wrong, I love glace au chocolat and glace au caramel beurre salé, but I’m no fuddy-duddy, and happy lap up what the next generation of glaciers are doing in Paris, such as Henri Guittet at Glaces Glazed. Henri started off as a delivery-only service for his ice creams, which were available by subscription, then expanded to a camion when les food trucks started rolling around the city. (He has a vintage HY Citroën truck that I keep thinking would be fun to ride around with him in, scooping ice cream across Paris together.) But now he has a full-fledged shop on the lively rue de Martyrs, a street that’s become a destination for food-lovers, with pastry shops, waffle makers, and chocolatiers lining both sides of this historic street, that lead up to Montmartre. Continue Reading Glaces Glazed Ice Cream Shop in Paris...

Make the most of seasonal plums and blueberries while they are still around.

You can't beat fresh produce!The season is changing and with it the last of the stone fruit is disappearing off the shelves. Now is the time to search out remaining late season dark-fleshed plums, to enjoy blueberries, to eat your fill of corn and outdoor tomatoes … because in the bat of an eye, the produce shelves and market stalls will be full of feijoas, Brussels sprouts, leeks and cavolo nero, if they aren’t already in your neck of the woods, as they take their seasonal turn to tempt us into the kitchen. At Shared Kitchen we are big on fresh produce (as if you haven’t noticed!), and cooking from scratch is our by-line. As summer fades ­– and many of us around the country were rudely delivered into autumn with torrential rain and flooding two weeks back – the prospect of warming foods, slow-cooked and aromatic stews, cheap and cheerful family dishes and puddings and autumnal desserts sets the heart racing. Yep, we’ll be changing tack next week, but for now, one last HURRAH! Plums & blueberries all wrapped up in cinnamon pastry is hard to resist. Plum & Blueberry Tart The pastry is quickly made in a food processor and is resilient and doesn't become soggy with fruit juices. I’ve also revisited Ilaria’s Chia & Coconut Dessert topped with raspberries and blueberries because it’s delicious and well worth making at home. Brunch, lunch or supper? A good egg dish slips into any meal. I love these eggs, and I’ve gone over the top by adding green olives, feta and coriander, but they’re good without these extras if you want to keep things simple. Tunisian Eggs with Extras! I’ve also posted the list of finalists in the inaugural Outstanding Food Producer Awards. Head Judge Lauraine Jacobs said, “It was exciting to judge these new awards and see so many innovative and interesting products. It reinforces my view that in New Zealand we have some of the finest food in the world, whether it is straight from the farm or ocean, or has been value-added to meet the demand of a world seeking sustainably produced food filled with flavour.” I couldn’t agree more! You have until 31st March to vote for your favourite Farmers’ Market, Specialty Food Store or Supermarket, Food Region or Product or Producer. All the details Here. Just a word about cooking classes, although I am not running any public classes at the moment, I am taking names for future classes. Please email julie@sharedkitchen.co.nz for details. Have a great week Julie

Seven recipes that shaped 1980s fine dining

 

 

RECIPE COLLECTION Flour and Stone's dreamy desserts Nadine Ingram's Sydney bakery Flour and Stone is a place of pure wonder. We have recipes for eight of her most popular desserts, from a moussey chocolate Manjari cake to a saffron and sour-cherry brioche and bite-sized baci.

 

 

Latest Features

 

restaurants Where Melbourne's finest will take the world's best When The World's 50 Best Restaurant Awards lands next month, Melbourne will be all charm and cocktails. Here's the plan. Recipes Seven recipes that shaped 1980s fine dining cruise feature Sail Indonesia's Komodo National Park events WA's first food and drink symposium

Jamie Oliver's 20th book coming ........................

Jamie Oliver 'can't wait' to publish 20th book in autumn

Shared by The Bookseller

www­.thebookseller­.com - Michael Joseph is publishing anew cookbook from Jamie Oliver, Jamie’s Quick & Easy 5-Ingredient Food, this autumn to tie in with an eight-part primetime TV series on Channel 4 of the same name. The...

Wine Harvester’s Chicken

 

 

Wine Harvester’s Chicken David, 17 Mar 03:09 AM The French are big on braising. It’s a technique used to soften tough cuts of meat, which are often the most flavorful ones (and least-expensive), and traditionally, the ones French people liked to eat. But also during tough times, cooks would bring pots of food to their local bakers, who keep their ovens going while they were baking bread, and for a few coins they’d have them slow cook, or braise, their dinner for them. The iconic “P” in Poilâne bread is a nod to a similar tradition of people bringing their unbaked loaves of bread to a communal oven, and people would slash a mark in their loaves, or their initial, so they would know whose bread was whose, once all the loaves were baked. But I’m not sure this dish has roots in France. I haven’t seen many references to “harvester’s chicken with grapes” in France. A few searches for poulet vendageur aux raisins turned up some not-very-encouraging results. So it may be something invented by someone who romanticized something that’s less-than-glamorous, namely, grape-picking. But who likes chicken very much and decided to pair it with a big bunch of grapes, like I did. I’ve picked grapes a few times and after about 15 minutes in the hot sun of southern France, I was ready to call it a day and pop open a bottle of rosé, and drink it in the shade. I can peel apples for hours, segment oranges until the cows come home, and roll pastry like a champ. But picking grapes is very hard work. Continue Reading Wine Harvester’s Chicken...