Cookbooks are my favorite reading material! I scaled down my large collection to just my favorites and recently added a new instant pot cook book (see story highlights) that is rocking our world. What are your favorite cookbooks?
Thanksgiving in the US approaches in a matter of days. Last weekend we tested out some sides, ate ‘em and basically had another Thanksgiving #sorrynotsorry 👌🏽
Macaroni and Cheese (with a panko, parmesan, garlic and parsley topping fo FUN!) • Appetites • @anthonybourdain • Pasta (128)
One of the dishes brought to today’s Julia Child themed #cookbookclub @boroughmarket was different types of mayonnaise
Prompting much discussion about hand-whisking vs mixer vs 😱 bottled. -
Big love to all the members who came along today for another fun-packed and delicious gathering. So lovely to see ‘old’ Cookbook Club friends, and make new ones too. 😘😘😘 @picknicblog @jackycooksherbooks (of the many mayos) @alligood77 @lapetiteperle_91 @greedygirlgourmet and all the rest....
Red Curry Turkey Lettuce Cups from #thewholesmithsgoodfoodcookbook was a cozy, easy, most-of-the-family success, and will be on repeat, because it got Mr. Picky Eater to consume cauliflower AND yellow peppers, and say he liked it. Matt said it tasted like “meat and onions.” He’s crazy, and is overruled. The only thing I changed was that I mixed the cauli rice into the meat and sauce, instead of making it a separate layer in the cup. Everyone else had theirs on pasta (I didn’t have rice). I may have overstuffed my lettuce. I was stuffed and couldn’t finish.
I am LOVING my new @williamssonoma cookbook that I recently added to my little collection - It is already marked up, with pages bent and sauce spilled on it, but somehow it makes it that much better.
What is your favourite cookbook? #cookbook
I’m a bit late to the game this month, owing to a holiday and very extensive celebrations for my 30th birthday. My cookbook of the month will take me through November and December, until the time where I eat exclusively cheese, pigs in blankets, and after eights. #Comfort by @john_whaite is perfect for these colder days and nights, and I think it’s going to be a favourite. I bought it specifically for the Shepard’s pie with sag aloo topping recipe. If that’s as good as it sounds, it will be worth every penny. Comfort: Food to soothe the soul, has recipes separated into 8 categories - Something cheesy, Something spicy, Something crunchy, Something sticky, Something pillowy, Something tender, Something sweet, and Something on the side.
The book is very well laid out, with classy photography, and a simple typeface, which gives it a high end feel. The food is clearly inspired from cuisines around the world, as well as home. There’s a huge variety, and I can’t wait to get stuck in. If you’ve cooked from this book before, do let me know your recommendations please!
🍗HONEY TERIYAKI DRUMSTICKS 🍗
These skinless chicken drumsticks are so tempting and an absolute party pleaser.
Needs very less time for preparation and can be cooked within mins before guests arrive.
Serve with cauliflower fried rice or with sesame garlic noodles.🍽🍽 Chicken drumsticks skinless 900 gms
Honey 3 tbsp
Sesame seeds 1 tbsp
Sesame oil 2 tbsp
Chopped garlic 1 tbsp
Shallots n green capsicum roughly diced
Low sodium soy sauce 2 tbsp
Chilli sauce red 2 tbsp
Smoked Paprika powder 1 tbsp
Rice wine 1/2 tbsp
Salt n pepper for seasoning
Marinate the chicken in soy sauce honey smoked paprika rice wine salt n pepper.
In a skillet add sesame oil and fry the drumsticks till golden o each side.
Take out the chicken and inbthe same oil add garlic. Once done add shallots and capsicum. Once half done add the remaining marinade add chilli sauce and let the sauce cook till it reduces.
Toss the chicken in this sauce add a drizzle of honey and toss again.
Garnish with sesame seeds n some spring onion greens.
Light and flaky buttermilk biscuits with double cream and strawberry jam. Friday always calls for a celebration and today my youngest is celebrating her 12th birthday with her friends, I just sent in final revisions of a manuscript, and my husband sold a car we’ve been meaning to sell for months….so bring on the extra-celebratory double cream! These buttermilk biscuits from Salt Fat Acid Heat by Samin Nosrat @ciaosamin are really flaky and buttery, with lots of layers to hold up all that cream and strawberry jam I quickly made from berries I had in the freezer. I usually make biscuits in a food processor, but this recipe recommends a stand mixer with very cold ingredients, two additions of butter, and some extra folding to create the layers. I meant to punch the biscuits into circles, but I got lazy and just cut squares before brushing them with cream and popping them in the oven. This sweet version was absolutely delicious, but they were just as delicious for lunch dipped in soup (me) or made into a breakfast sandwich with bacon and eggs (my husband). This is another great recipe from this month’s pick for the #rainydaybitescookbookclub - have a fantastic weekend!
#rainydaybitescookbookclub#saltfatacidheat#saminnosrat#cookbook#cookbookclub#cookthebook#myamazonkitchen @amazonkitchen #onmytable#forkyeah#instafood#thebakefeed#bakefromscratch#baking#homebaker#homebaking#heresmyfood#feedfeed#biscuits#buttermilkbiscuits
Why wait for dessert when you can have pecan pie for breakfast? Bonus: ZERO added sugar in this holiday granola recipe sweetened with Medjool dates, almond butter, and toasty pecans. New recipe up on the blog for you today! Photo credit 📸 @erinscottstudio #halfthesugar#noaddedsugar#refinedsugarfree
Looking for some foodie inspiration this weekend? The new Stephanie Alexander is sure to thrill! With 56 ingredient chapters, from Apple to Zucchini , Stephanie has created a wonderful new cookbook with over 300 delicious new recipes. I love cookbooks set up this way as it allows you to cook produce in season, and work your way through one particular ingredient that is not only bursting with flavour but most likely available at a great price.
Round 2 of the @boroughmarket #cookbookclub for Julia Child is Saturday morning. 🤞👍 😘 to all our members spending their Friday evening mastering the art of French cooking. Looking at you @picknicblog @jackycooksherbooks @alligood77 @lapetiteperle_91 @greedygirlgourmet and the rest....
A turkey this tasty doesn’t have to be hard to make!! Our cookbook #HomemadefortheHolidays has tons of ideas on how you can baste your bird for the big day! 🦃 Swipe for a sneak peek of this recipe & order your copy via #linkinbio
CHICKEN MINESTRONE SOUP
Winter is just around the corner and in some places already arrived so a hot bowl of soup is refreshing, energizing,healthy and most easy to make.
Minestrone soup doesn't follow a set recipe it can be made from all the fresh seasonal vegetables available. It may be consumed with rice or pasta as preferred.
You may opt to add meat or not.
Chicken breast 200 gms boiled and shredded. Keep the boiled water for later use.
1/2 cup each of celery red onion pumpkin carrot peas potatoes zucchini red beans and black grams( soaked overnight )
1 cup small tubular pasta whichever available
Paprika powder 1 tsp
Green chilli chopped optional
Fresh basil 2 tbsp
Italion seasoning 1 tbsp
1 tbsp butter
Salt n pepper
Chicken stock (reduced sodium)
Garlic chopped 2 tbsp
Ginger jullians a few
In a big pot add butter ,garlic and saute. Then add onion and let them cook for sometime. Add tomatoes and little water . Cover and cook till tomatoes are done. Add all the spices and seasonings aling withvthe vegetables
Add chicken stock and pasta. Cook till pasta is done. Add red beans and black gram add lime juice and garnish with chopped coriander/parsley. Serve hot.
I remember the first time I found @mississippivegan’s account here on Instagram. I found myself staring at every image, wanting to make every recipe and fascinated by his photography. .
I don’t recall how many times I’ve watched his stories and had tears rolling down my face from laughing so hard. Other times, I was fascinated by the mysterious Patricia with @veganstars who was a German intern Timmy was working with. Timmy was constantly taunting Patricia trying to pry her out of her quiet shell. As time went on, Patricia became more and more camera friendly, soon I saw her beautiful smile, cheerful personality and lovely accent. It was then that I fell in love with the pair and endlessly watched their shenanigans that had me in perpetual laughter. .
One day, I saw these Firecracker Green Beans on Timmy’s feed and I was literally salivating. I set out to make them immediately. Then I made his Potato Tacos. Amazingly tasty recipes. After writing a lengthy review on both of these recipes, I saw Timmy had mentioned me in his stories. I felt like I had just been mentioned on national television by a movie star. As if I didn’t love him enough as it was at that time, I loved him even more after that. .
I will always remember receiving Timmy's book and admiring the beautiful and carefully designed cover that is so full of detail and beautiful color. The inside of the book is layered with the most incredible vegan recipes you could ever devour but also with heartfelt sentiments and stories of Timmy’s journey. It is a book that everyone should have in their kitchen. Find this book online or in stores now! You simply cannot go wrong with any of his recipes! Wish you all the best @mississippivegan @ful.filled and @veganstars xoxo
Modern family, meet the modern holiday cookbook!⠀
#HomemadefortheHolidays shipments are on their way to your doorstep!! When you receive your copy, post a pic and tag us - we’d love to share it!❤️ ⠀
For dinner last night, I translated #thewholesmithsgoodfoodcookbook recipe for Chimichurri Party Wings over to chicken breasts. It was okay, but more sour than I would like. The recipe originally includes honey, and says to omit it to make it #whole30compliant . Totally possible that the sour issue would be balanced by that honey. I wouldnt make this one again. 🤷♀️
Having this book in real life is wildly exciting!
In January of this year, @jacob.leung told me about a goal of his for this year: “I want to write & release a cookbook by the end of 2018.” If you know Jacob, you will understand why I didn’t feel apprehensive but rather excited about this challenge. A couple of days later Jacob sent me the first recipe & I was officially his editor!
Having read this book countless times, I can quite confidentially say it is a wild, sassy, hilarious & delicious ride from the beginning—each chapter will guide you through a new occasion, helping to make every moment meaningful (and yum-as!)
You can order your own copy now (link on my website & @jacobfood’s bio), or maybe pick up a copy or two for Christmas!
Happy days ahead! 🎉💛