Tuesday, June 30, 2015

This week's gastronomy news

This Week's Gastronomy News

Get Yer Ya-Ya's Out ... it's time to party!

Get Yer Ya-Ya's Out  ... it's time to party!
O-ho yeah! 4th July's coming up and it's time to get in the mood for a little sizzlin' and grillin' ...
No matter if it's cold, dark and rainy where you are, you can still join in the fun! Cook an amazing batch of smoked paprika fries in the oven and get patties sizzling in a pan. Yep. And cuddle up watching your fave wild west American movies, or set a pile of vinyl on the stereo and smooch away to old crooners ... You get the picture. On 4th July just party! Of course, in the US, no encouragement is needed.


Best Burgers

Will ya look at that! Could eat one right now. http://sharedkitchen.co.nz/recipe/best-burgers/

Oven-baked Smoked Paprika Fries

Fries! We go back a long way. You could say I know a good one when I eat one. http://sharedkitchen.co.nz/recipe/oven-baked-smoked-paprika-fries/

Monday, June 29, 2015

Curries, soups and the comfort of custard

Gourmet Traveller

Curries, soups and the comfort of custard - it's time to hunker down for soul food packed with flavour. Here's a little preview of the recipes in our new issue.

Plus, our picks of Sydney's best new coffee shops; our guide to downtown Los Angeles; Matt Moran is in Brisbane for our next Gourmet Institute; a serious cocktail not for the faint of heart; and your chance to win dinner for two at 360 Bar & Dining at Westfield Sydney, one of two $5,000 kitchen packages from Blanco, and a trip to one of six destinations from Sugars of the World.

Happy eating,

Anthea Loucas and the team at Gourmet Traveller

Yellow split pea and carrot dhal
Paprika beef meatballs with sour cream and crisp onion
Lamb curry kofte with ginger pilaf and curry-leaf oil
Middle Eastern Scotch eggs with tahini yoghurt
Giant meatballs stuffed with mozzarella
Baked pork and veal meatball sub

Pickled Strawberry Preserves


Pickled Strawberry Preserves
David, 2015-06-29 05:09

Pickled strawberry preserves recipeWith some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that aren’t too sweet. That occasionally confounds people because I’m a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate toward things that get their flavors courtesy of chunks of bittersweet chocolate, a swirl of dark caramel, a squeeze of tangy citrus, or a jolt from coffee. And I also like anything that highlights seasonal fruits and berries, which tend to straddle the sweet-tangy side, as apricots, plums and berries sometimes do.
A frequently asked question I get is about dialing down the sweetness in desserts, and as a recipe developer and tester (and taster!), my response is that I test recipes with various quantities of ingredients (from butter and flour, to sugar and leavener) until I get it to where I like it. I was recently reading about the test kitchen of Ottolenghi, and one of the collaborators on their cookbooks said, “If something says 1/3 of a teaspoon, you’ll bet it’s been tested with 1/2 of a teaspoon and a 1/4 of a teaspoon.” Like other recipe testers, I go through the same thing, testing and tweaking as I go. So if you ask me if you can change it, I don’t advise it because I’ve already tasted it a number of ways and like it best the way I present it.
Pickled strawberry preserves recipe(That said, tastes changes over time, including mine. And I’ve been known to go back and update and change recipes that I’ve made for years if I’ve discovered something else works better, find a new ingredient, or if I can make streamline the recipe to make it easier. Recipes aren’t cast in stone and there’s no rule that says you can’t change it to your liking. But I always advise giving a recipe a go as written first, then tweaking it the next time you make it.)
Continue Reading Pickled Strawberry Preserves...

Saturday, June 27, 2015

Eat Your Books

Dear BookmanBeattie,

At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time.

Below you’ll find this week's recommendations from the EYB team.

Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection.

Happy cooking and baking everyone!

From magazines:

Salted Chocolate and Caramel Brownie Tart by Alice Arndell from
the July/August issue of indexed Cuisine Magazine

From AUS/NZ books:

2 recipes from A La Grecque: Our Greek Table by Pam Talimanidis

Thursday, June 25, 2015

Flour power for Hodder‘s tie-ins

Bake it Better

Publisher to issue a flurry of new titles based around the popular baking show’s brand, in a departure from simple bread-and-butter recipe books


Berlin's Shakespeare and Sons: Books and Bagels

Shelf Awareness

NPR Berlin profiled Shakespeare and Sons, an English-language bookstore on Warschauerstrasse where "walls lined with books and the smell of fresh bagels and coffee set the atmosphere." Owner Roman Kratovichla's passion for bookselling was sparked in the 1990s when he accepted a friend's invitation to spend a summer in Paris.

"So I could use his apartment but I could also do his job which was working at Shakespeare and Company, the legendary bookstore," he said. "I didn't hesitate for a minute, I went and I did that and I loved it so much that I decided that I wanted to stay longer than that and I had to persuade the old man [George Whitman] who was still the guy who started it in the '50s, to hire me and keep me on the job, which he did. So I stayed for another year."

After returning to Prague, he opened Shakespeare and Sons bookstore, but eventually he and his wife moved to Berlin. "We found a place in Prenzlauer Berg, started a bookstore and then Laurel decided she needed to start the bagels, so she experimented with it. It turned out very well. I think she sort of found she is a natural baker, despite studying physics at university."

Although Shakespeare and Sons currently has two Berlin locations, the Prenzlauer Berg shop will close after the winter holidays. "Ideally you would get both locals who are sort of open to this idea of English books and the cafe, but you need tourists as well," he said of the Warschauerstrasse store. "So this place just was so perfect because it's very light, it's very busy street, it has a history, which I always like. It's been a bookstore since they built the building in the early 1960s."

Wednesday, June 24, 2015

A trip to the Hawke's Bay

25 June

They say travel is the only thing you can buy that makes you richer. Whilst the property market suggests otherwise, a trip to the Hawke's Bay this weekend certainly left me feeling enriched with knowledge; of wine making, beekeeping and my indefatigable appetite. Lucky, because this week's newsletter is full of recipes I'd like to eat, and hope you will too...
Online Editor, 

Upside-Down Pear and Almond Cake (gf)

Caramelised pears, almonds and orange zest combine to make perfect, rustic winter cakes best enjoyed warm with lashings of thick yoghurt sprinkled with coconut sugar.

View Recipe

Brown Rice, Broadbean and Mint Falafels with Walnut Cream (vegan)

This tasty twist on traditional falafel is baked instead of fried and has a delicious crunch. A vegan meal that will be an absolute crowd pleaser!

View Recipe

Whole Roast Cauliflower with Gorgonzola Sauce and Garlic Dippers

Flavour-wise, this is a match made in heaven. Even committed carnivores won’t notice the lack of meat here.

View Recipe