Whether you love to cook from them, or you just enjoy the inspiration of flipping through the beautiful photos/stories behind the recipes...it's summer holidays, pick up a new book for a browse/bake! The newest @mondaymorningcc book is out. "From precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favourites, The Feast Goes On contains over 100 recipes to suit every occasion. From everyday eating to feasting, light lunches to dressing, comfort food to traditional dishes, this is a cookbook of rich, wonderful ideas and flavours to nurture, nourish and inspire. The Feast Goes On will feed you, body and soul."
Its that point in the winter when I hate all food so I pour over all my cookbooks. These are my current favourites. While I’m not doing a #whole30 most of our meals tend towards the whole30 end of the spectrum because it’s hard to go wrong with meat and veggies. What’s your current favourite cookbook? #cookbookaddict#skinnytaste#dinnerprep
Every January I do a pantry cleanse and use up most everything while welcoming the new year. I find that I generally have lots of ingredients leftover from the holidays as well as small amounts of this or that to be used and replaced. This process also introduces me to new recipes and different ways to use a common ingredient.
Pictured here is a coffee cake made with leftover cream cheese and sour cherry jam - yum!
What new recipes or techniques are you trying this year? #baking#foodie#instafood#acooksbooks#cookbookaddict#coffeecake#sunday#delicious
C O O K B O O K • J A N
I may have a minor cookbook addiction. Try as I might to stop, I just keep collecting more. So I created a cookbook challenge — each month I will pick one off the shelf and dive in, choosing as many recipes as I can to try out that month. At the start of each month I’ll pick a new one. First up is Burma Rivers of Flavor by @naomiduguid
The photos are beautiful and I want to eat just about everything in there. Starting now 🍋🥒🍚
Back in stock! Do you have Sabrina Ghayour’s highly-praised PERSIANA in your cookbook collection? The reprint just arrived and it is now available again from your local independent bookstore. PERSIANA is a celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with 100 recipes for modern and accessible Middle Eastern dishes.
Today we tried Sabrina’s Smoked Eggplant Salad (p. 25). The perfect appetizer; very delicious!
@sabrinaghayour #persiana#middleeasternfood#middleeasterncuisine#eggplant#batinjanalrahib#cooking#baking#cookbook#cookbookaddict#mezze #
🍊🍋 #SimplyCitrus Saturdays! 🍋🍊
I'm sharing sneak peeks into my upcoming cookbook, Simply Citrus, every Saturday until its release date on March 6! I hope they will make you hungry.
Coconut Lemon Bars
Pages 32-33, Lemon Chapter
In this delicious, dairy-free variation of a timeless classic, coconut adds an exotic twist: toasted shredded coconut gives a nice crunch to the crust while the rich aroma of coconut oil rounds off the tartness of lemon.
✨Preorder bonus! ✨
Like what you’re seeing? You could get this recipe right now! Preorder Simply Citrus through the link in my profile and email me your Amazon order number at email@example.com, or fill in the form at foodnouveau.com/simplycitrus, and I'll return a free, exclusive eBook featuring 6 recipes from the book, including today's Coconut Lemon Bars. Preorders play a huge role in the eventual ranking and visibility of a book, so your advance support would mean the world to me. Heartfelt thank you! 💛
Last weekend we cooked from @ottolenghi and @sami_tamimi's Jerusalem. A review will be up on my blog soon.
Next weekend, we're cooking in Goa! Stay tuned!! By the way, the cookbook club also has its own Instagram account now. We're @thecookbooknook. Follow us, join the club, tell us about a cook book meet-up in your city, make it a community. 😊
@Regranned from @sahilk88.
We cooked from @ottolenghi's Jerusalem this month.
1. Beef dumplings in lemon soup by @fat_floyd
2. Spicy beetroot, leek, walnut salad by @cookynomster
3. Harissa mackerel with beetroot salsa by @peeyuka
4. Hummus by @cookynomster
5. Pearly barley risotto by @keyakhare
6. Conchiglie in Greek yogurt, peas, chile by yours truly
7. Chicken rice with caramelized onions & cardamom by @kalaraju1
8. Poached pears in white wine & cardamom by @kalaraju1
9. Chocolate krantz cake and cream cheese raspberry krantz cake by @gayatrisarang .
More cookbook club lunches. This time it was from this utterly lovely book (hard bound, thick sheets, ufff!!) The Complete Asian Cookbook. There's one that covers all countries. And there are smaller country-specific ones. This one is a Sri Lanka + Phillipines book.
For starters we had empanadas and lumpias (egg wrappers with lettuce and mixed meat). For mains, there was a chicken adobo (with a coconut sauce) and pipi-an (chicken and pork in a peanut sauce). Dessert was capuchinos (brandied cakes). Lots of stories about food, school, inheritance, and everything else. Quite a fun afternoon. Also, it's such fun to not have to host. Haha.
💃🏻🕺🏽Hey! It’s Friday night and time for something a bit special. In the run up to the launch of the paperback version of The Midlife Kitchen on Feb 8th we are going to be featuring our fave recipes from the book starting today with our Rich Chickpea Tagine with Orange and Apricot. Flick through the videos above to hear Sam chat about the recipe (and see below for written recipe) and watch the full demo on our STORIES above. Thanks so much for taking the time to follow us and if you do make the tagine please tag us on your post so we can give you a shout out on stories! ❤️
1 tbsp olive oil
1 red onion, thinly sliced
3 cloves of garlic, peeled and crushed
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
1 cinnamon stick, broken in two
1 tsp cayenne pepper
1 small aubergine, cut into bite-sized chunks
2 carrots, peeled and cut into bite-sized chunks
1 400g can peeled cherry tomatoes
1 400g can chickpeas, drained and rinsed
75g dried apricots, halved
Juice and zest of an orange
Juice of half a lemon
400ml vegetable stock, or boiling water and a vegetable stock cube
1 tbsp honey or date syrup
Fresh ground black pepper
200g spinach leaves
A handful of flat-leaf parsley, roughly chopped
Gently heat the olive oil in a large pan, and add the onion. Fry for a few minutes to soften, then add the garlic and spices. Cook for 2-3 minutes, adding a splash of water after the first minute or so.
Add the aubergine and carrot, coat well with the spiced onion mixture and cook for a further 2 minutes, stirring occasionally.
Add the tomatoes, chickpeas, apricots, orange juice and zest, lemon juice, stock and honey.
Season and stir well, place the lid on the pan and simmer very gently for 1 hr. With 5 minutes to go, add the spinach and parsley to the tagine so that it just wilts before you serve.
Had a couple of new cookbooks for Christmas and am now struggling to fit them on the shelves. Thinking I need more shelving built but that may just encourage me to buy yet more books. What new cookbooks did you guys get for Christmas? Anything I should buy?! 😉😄 #cookbookaddict#burstingshelves#cookbooklove#addictedtocookbooks
Omg! Ok I’m in love with this one. The Raw Winter Squash salad is Sooooo good. This is in the Six Seasons Cookbook. Seriously good. The hardest part of this is shaving the butternut. Otherwise pretty easy to make. A couple of notes... when @jj__mc says shave the squash as thin as possible... do that. I’m using a new mandolin and my husband’s only complaint was that he didn’t like the texture of raw butternut. Which I think would not have been an issue if is shaved it thinner. You also might think that you are adding to much oil with the brown butter, olive oil and pumpkin seed oil. However once I did add it all, I didn’t find it too oily at all! Side note: raw butternut kinds reminds me of cantaloupe.. who knew?! This is not a salad I would have come up with on my own... raw butternut squash ribbons, currants, mint, pecans and brown butter. Yum! If you wanna try something fresh, delicious and seasonal... make this! #paleoish#f52cookbookclub#vegitarian#myfoodfreedom#seasonalfood#winterveggies#eatyourveggies#eattherainbow#butternutsquash#cooking#cookbookaddict#cookbookclub#cookbooklove#sixseasonscookbook
@Regranned from @cookynomster - Today's cookbook potluck was fun. A lot of fun. Apart from unearthing a half dozen connections from a promiscuous (hehe) past, the food was absolutely lovely (barring my shrimp bisque, I'll elaborate more on that in a bit). The book was Anthony Bourdain's Appetites - A Cookbook.
Clockwise from the top left - a saffron risotto that @kalaraju1 made. My mum finished the leftovers for dinner right now. 😁
Tempura shrimp for a shrimp bisque.
An amazing amazing chicken pot pie that @peeyuka made. My mum's taken the recipe to make at home. That pie crust!! 😍
An average shrimp bisque that had a bitter after taste to it. Cooked by yours truly. It tasted quite alright in the morning when I put it together. And then I strained it to give it a nice smoothness, and I have a feeling that's where I screwed it up.
A spaghetti with anchovies and parsley that @sahilk88 made.
My saving grace (I think) was a cheesecake that I'd made for dessert last evening. Mr. Bourdain explicitly says "Fuck Dessert" in his book. But hey, what's life without good dessert, yeah?
#cookbook#cookbookclub#cookbookgram - #regrann .
#cookbook#cookbooks#cookbookclub#cookbookaddict#cookbookgram#cookbooklove#food#recipes#homecooks#saffron#risotto#potpie#spaghetti#shrimp#bisque#bourdain @bourdainbooks #pune
July 2017. You've gotta love Bourdain. Most of us have grown up crushing on him, idolizing him, seeing him write about being as bad as bad gets and then moving on gracefully to being a dad, yet travelling, cooking and doing all things that make us envious. When he said he had a book of family recipes out, we couldn't not get our hands on it.
@Regranned from @cookynomster - We're cooking out of Anthony Bourdain's Appetites - A Cookbook at our monthly cookbook club lunch this coming Sunday.
So I made some mayo from scratch, from the book. This is the first time I've made mayo. And now all I'm thinking about is chicken sandwiches from Marz-o-rin. The mayo tastes EXACTLY like the mayo on those sandwiches. 😍
If you want to cook from the book this weekend and perhaps post something to Instagram, let me know and we can figure how I can lend you the book for a day or three (or figure some other way of sharing it). I also promise to repost what you've posted. Let me know!
#cookbook#cookbookclub#pune#cookbookgram - #regrann .
#cookbook#cookbooks#cookbookclub#cookbookaddict#cookbookgram#cookbooklove#food#recipes#homecooks#bourdain @bourdainbooks #homemade#mayonnaise