to party What a week! Cooking, eating, drinking, partying … yes, it’s that kind of a month. To
help you along with your entertaining, some snacky tortilla crisps and
sesame bagels using ready-made products. They’re super handy to whip up
when friends are coming for drinks, just mash an avocado with a bit of
lime and chilli, serve some olives and cheese, and you’re good to go. Oh,
and chill the drinks. Baked Tortilla Crisps & Toasted
If brunch is your thing, and I reckon it is an easy way to entertain over
summer months, start with a Bloody Mary and you can’t go wrong (well,
it’s all downhill from there, but such fun!), and make the most of
seasonal asparagus in grilled Swiss cheese sandwiches. You probably won’t
need to eat anything else all day. Grilled Swiss Sandwiches
I had cauliflower going begging so I threw it in a pan with verjuice and
a few bits and bobs, and ended up with a combination that I absolutely
love. I ate leftovers for lunch the next day and went straight out and
bought another cauliflower. That’s when I know I am onto a winner … when
I want to keep eating the same thing for a few days (I get bored easily
when on repeat mode, so it needs to be really good to keep me coming back
to the trough!) Wait until you see a snow-white pristine cauliflower, and
give this a try. It’s good for any season, so my lovely American
audience, give this a go. Cauliflower with Verjuice and
read about Verjuice and link
through to one of my fave ways of cooking chicken French Roasted Chicken with
Verjuice just perfect for now while herbs are so abundant.
Whoaaa! Were we lucky with the weather at the weekend. Yes! The Waiheke
Garden Festival’s Garden Party went off without a hitch: the sun shone,
the musicians played, the flowers bloomed, the wine flowed, the food was
devoured and the guests thoroughly enjoyed themselves. And I enjoyed
myself thoroughly, too, so much so, that if you are looking for someone
to cater a special event on Waiheke (possibly Auckland), give Shared
Kitchen a call. Well, send an email, as you do. (Phoning seems so last
OK, gotta go. I’m going to talk about catering for VEGANS next week. Does
that mean I am sharpening my stirring stick? Don’t miss it!
Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.
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time of year again. And that only means one thing: time to start
thinking about the holiday baking. In Paris, bakery windows fill up
with Bûches de Noël (Yule log cakes) and bourriches (wooden
crates) of oysters are piled up at the markets. The chocolate shops are
crammed with people, buying multiple boxes as gifts, and people splurge
on caviar and Champagne, one of the few things that go on sale in
France during the holidays.
you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream)
made of squash might sound funny, especially to non-Americans, but
helps to remember that pumpkins, and other squash, are technically
fruit. One could also point out the classic Swiss
Chard Tart from Provence (which is in a whole other
category), and Melanzane
al cioccolato, eggplant with chocolate sauce, which I like.
(Which one could argue is good because it’s smothered in dark
chocolate.) But I don’t think everything goes with chocolate:
A friend tried the hot chocolate with oysters at a famed chocolate
shop in Paris, and after her description, I wasn’t rushing over there
to try a cup.
that last image out of your mind, I present pumpkin cheesecake with a pecan
praline sauce, that has nothing not to like
about it. Cream cheese and sour cream, a buttery cookie crust, and a
brown sugar and bourbon-tinged sauce loaded with crunchy pecans.
our brand new Christmas issue (on sale Monday, November 14) we're
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print issues a year, for one payment of $38.60.
This email is going to be short and to the point ‘cause I am up to my
eyeballs cooking for the Waiheke Garden Festival’s Garden Party this
Sunday (got your tickets yet? … Don’t worry about the rain, it’s passing
on through and just saves us having to water the gardens to make them
sparkle for you!).http://sharedkitchen.co.nz/2017/11/waiheke-garden-festival-2017-get/
So … have you got mint in your garden or in a pot plant, looking all lush
and lovely? Use it – or lose it. Summer rust is just a breath away. Mint
Include tangelos in your diet because they are in season and the juiciest
tangiest flavour hit ever – juice them in the morning, or add to a
savoury salad with broad beans and feta (absolutely yummy), or cube
tangelo segments and toss with sliced strawberries and mint, and whammo,
you have a beautiful healthy bowl of spring goodness. Broad Bean & Tangelo
Have you remembered what a tangelo is? No, silly, not a cross between an
orange and a lemon. Come on, you better read up about them again … Tangelos
And broad beans … get them in your diet not just because they look great,
feel all sort of slippery and sexy in your mouth, but because they have a
decent whack of protein (about 25%) and good amounts of vitamins and
minerals, and fibre, too. Read up about them here Broad Beans
Oh, one last thing, have you seen these cutsey bundles of garlic in a
shop near you?
Garlic An Update
Well, read the back label! Any
TRIMMED garlic sold in New Zealand is NOT New Zealand-grown garlic, but
most TRIMMED garlic is from China. Now why would you buy a bundle of
Chinese garlic when the season for fresh locally grown garlic is nearly
upon us. Just buy single korms (heads) of Californian garlic for the
moment, and bide your time. Ours is a’comin’. You can read into this what
you will, but all I will say is I am a HUGE supporter of locally grown
food. I trust it. It’s traceable. It keeps Kiwis in jobs. It’s a tiny
footstep to transport it around our islands.
Life throws you a lot of
curveballs. I used to say (and still do), “If you want to be comfortable, stay
home.” And that’s where I wanted to be when I decided to buy an apartment in
Paris. Long-time readers will probably remember the posts about the process, as
I searched like a madman for a vintage factory lamp for my kitchen, as we drove
across France for a French sink (that curiously, I learned aren’t readily
available in France), and how when my ceiling was finally in place, I felt
grounded, as if I was almost home.
Or so I thought. As a local
architect told me when I was done (or when I thought I was done, see page 315),
“90% of the renovations have major problems. The other 10% of the people are
lying.” I had no idea what I was getting into at the time, and looking back,
I’m still trying to figure how what happened, happened. But now that all is
said and done, the stories of before, during, and after, are told in L’appart: The
Delights and Disasters of Making My Paris Home, which is available
Successful restaurateur and TV personality
Angelo Georgalli shares his favourite family recipes in his second sensational
Food and family. It
just doesn’t get any better than that. When it comes down to it, no matter
where you live or who you are, as long as you have food and family, you’re
doing all right.
Angelo’s Wild Kitchen brings wholesome,
nutritious cooking into the homes of everyone. Successful restaurateur and TV
personality Angelo Georgalli has created simple, user-friendly recipes that are
the perfect beginning to a wilder, more holistic approach to food and cooking.
There are plenty of gluten-free, vegetarian, and dairy-free options within each
section of the book, with delicious recipes that will take you from breakfast
Angelo has created
a wide range of recipes that include pasta, pizza, Asian fusion, salads and
mouth-watering dishes with seafood and meat. With an emphasis on stress-free,
organic and seasonal cooking, Angelo’s
Wild Kitchen is a cookbook for the whole family.