Monday, December 18, 2017


     Recipes | Books | Blog      Weekly Round-Up
Dear Bookman Beattie,

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.

As a member, you can also add your own favorite online recipes
using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!

The team at EatYourBooks

Member Photo of the Week:
Lemon and Poppy Seed Cake (National Trust version) from Sweet by Yotam Ottolenghi & Helen Goh

Photo submitted by Astrid5555. Have you uploaded any of your own photos yet? Learn more!

From Magazines:
4 latke recipes from the December issue of indexed Martha Stewart Magazine

From Cookbooks:
8 recipes from Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking by Julie Ann Sageer & Leah Bhabha

Sorghum Ice Cream with Sorghum Peanut Brittle


Sorghum Ice Cream with Sorghum Peanut Brittle
David, 18 Dec

The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through the get to the recipe, from testing various ingredients to discussing what worked (and sometimes, what didn’t), you get a sense of how thoughtfully the recipes were put together.

I’ve been a fan of Alice Medrich for years and her most recent book, Flavor Flours, tackles the subject of using different kinds of flour to create a new palette of flavors in desserts. Like Good to the Grain, Alice found that replacing wheat flour with other kinds flour yields results that often surpass their wheat-based counterparts.


Low Carb, Healthy Fat
Pete Evans
 RRP $39.99, Paperback

More than 100 delicious, nutrient-dense recipes that will be good for your family’s health
In Low Carb, Healthy Fat, Pete Evans covers the why and how of adopting low carb lifestyle, which has been scientifically proven to be the simplest and most effective means to achieve and maintain a healthy weight.
By reducing sugar – and starch-based carbohydrates in our meals and instead combining in-season vegetables with a moderate amount of high-quality protein, enough healthy fat to satiate and some fermented foods, we can quickly and easily unlock our body's natural potential for fast, healthy weight loss, improve our mood and energy levels and support better brain function.
The science behind the low carb lifestyle is clearly explained, with nutritional and lifestyle advice on which foods to embrace and avoid, simple meal plans to get you going and, of course, more than 100 delicious, nutrient-dense recipes to make eating well that much easier and more enjoyable. Everything from the ingredients in these dishes, to the way they are cooked and served, is about creating better health and wellbeing for you and your family for the rest of your lives.
Now it's time to get into the kitchen and start cooking!
Pete Evans is an award-winning Australian chef, restaurateur, author, television presenter, health coach, adventure seeker and father. He's one of Australia's leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness. Pete is co-host of Channel 7's hugely successful show My Kitchen Rules and the host of his own series
and online program The Paleo Way.

Sunday, December 17, 2017

Gourmand World Cookbook Awards




Exciting news……

Source New Zealand, it's all about our food, our people, our land, has won at the Gourmand World Cookbook Awards – Best in New Zealand in 3 categories: Best Photography, Best Culinary Travel, Best Photographer Publisher.

We will now represent New Zealand against the rest of the world. The largest competition of its kind, this is a huge event for food culture and an even bigger event for cook books, with over 200 countries participating.


Source New Zealand, it's all about our food, our people, our land, takes the reader on a journey around the beautiful countryside and waters of New Zealand. The interesting stories and breathtaking photography will provide many hours of enjoyment to anyone with an interest in good food and kiwi culture.


We thank all of those who have participated, contributed and supported us thus far.

Available nationwide from all good book stores or online


Gerhard and Henri Egger



Source New Zealand, it's all about our food, our people our land, will take you on a food journey around the country. This 276 page, hard cover coffee table style book, will be of interest to anyone with a love of good food, a love of New Zealand, and an interest in farming, hunting and fishing. 

Wednesday, December 13, 2017

Julie Biuso - My fave time of year ... just saying.

Make notes. Make notes. Make notes. It really does help. And there's the satisfaction of crossing things off a list!


My fave time of year ... just saying.
Okay, countdown time … I’m going to squeeze in as many festive recipes or Links to them as possible this week and next.
This week I’m in love with these lamb roasts with a golden crunchy crust and a gorgeous jus with red grapes, almonds and damson jelly. These will be on my table this Christmas day with jersey bennes AND crunchy spuds, just ‘cause we can! I’ve chosen them not just because they are juicy and tender and have great flavour, but because they are fast to prepare and cook in 15 minutes. Yay! More time to enjoy bubbly and yak with the family, which is what Christmas is all about (spending time with family I mean, not just enjoying bubbly!).
Roast Lamb with Lemon & Rosemary Crust

I’ll probably commit to the peas and pancetta as well, so that’s a quick green vege sorted. Whatever you do, don’t make the mistake and buy ready-minted baby peas. They’re revolting! They smell and taste medicinal. Either grow your own – it’s a bit late now to be gardening for the Christmas table – so just buy a mint plant. Easy.
Peas with Pancetta
If you are looking for something a bit more exotic, check out the duck. This is no ordinary duck recipe … there’s quite a bit going on with chilli, lime, pomegranate seeds and hot red chilli … but watermelon and lychee cool things down. The pic is a bit munted – taken on a very old iPhone ­ but it gives you the idea. This is a great recipe for an outdoor lunch. Maybe add some seafood, some salads, and enjoy Christmas a new way. Roast Duck with Lychee, Watermelon & Watercress Salad

I’ve also done a run-down on bacon, the cuts and types of bacon and cures used, and included notes on pancetta. Bacon & Pancetta
And here’s a link to the best way of carving a ham. Carving Ham
I’ve used this method for years and I was confident enough to carve a slice or three for the late, very great, Maestro Luciano Pavarotti when I served him lunch a few years back. There’s nothing worse than feeling inadequate faffing around trying to slice a ham with people watching. Of course you need the correct knife – a long thin bladed one is ideal.

Talking knives, yep, tomorrow will be cut-off day for getting FURI knives ordered and guaranteed out to you in time for Christmas. If you missed the offer last week, I am running a special WHOPPING 20% OFF FURI KNIVES & DIAMOND FINGERS SHARPENERS. They make fab gifts, and are good for wedding gifts, special occasion gifts, or, as many people did last week, gift them to yourself or your partner to make cooking in 2018 a joy.
New season garlic is out in the shops, so get in and scoff it up. There are plenty of reasons to eat your fill. Do you know the 5 As? Read about it …New Season Garlic
Finally, a link through to one of last year’s popular Christmas salads Kumara & Pumpkin Christmas Salad.

And the glorious Pav pictured above? Here's the recipe. It is da bomb and many have imitated it, but this is the real McCoy with all the tips you need to ensure you have great success with a pavlova this summer.
Pavlova Paradise
And another version, and my fave way of serving Pav, filled with cream and yoghurt. It makes it less rich and the tang of yoghurt cuts the overall sweetness. A great result, I think. Lots more tips and pics here too. Pavlova Perfection

Have a great week … don’t rush around like a mad thing and send yourself into a spin …STAY CALM and carry on. A cliché, for sure, but handy to remember in the heat of the moment.

Friday, December 8, 2017

Brown Butter Finaciers


Brown Butter Financiers
David, 07 Dec 10:21 AM

One my favorites, of all French pastries, is the financier. Enriched with nuts, and moistened with butter, almost every bakery you go into has them. They come in different sizes, shapes, and even flavors; almond is the most popular, but you’ll sometimes come across financiers made with ground hazelnuts or pistachios. I like them all. There are a few theories how this mini-gâteau got its curious name.

One is that, traditionally, they’re baked in small, rectangular molds.  Once baked and unmolded, the little cakes resemble bars of gold. Another is that even adults in France are known to indulge in an afternoon sweet stop at their local bakery, for their goûter. Because people who work in the financial industry normally wear nice outfits or suits, something that’s neat to eat is appreciated, so they can stay presentable when heading back to the office.

I don’t have to worry about that, nor has anything come out of my oven turned to gold. (Quelle dommage!) But when I found myself with some leftover brown butter from infusing it in bourbon for Brown Butter Old Fashioneds, since I treat butter like gold, instead of tossing it, it got repurposed as a base for a batch of financiers.
Using browned butter keeps the butter flavor even more in focus. Some people get a little anxious when they see dark specks in pastries and desserts; I once had a waiter ask me what the dark flecks in the vanilla ice cream were. When I told him they were vanilla beans, and asked him (incredulously) what he thought they were, he replied, “I thought they were dirt.”
So after you brown the butter, when pouring it out of the pan, you don’t want to scrape up too much of the dark bits at the bottom of the pan, but I don’t mind a few in my cakes (in fact, I prefer them), so don’t fret too much about having a few in your batter. These cakes are also very forgiving, which is why so many bakeries in France offer them. They’re easy to make, keep well, and are the perfect afternoon snack – or as the French say, un snack.

Browned Butter Financiers
For financiers, I use mini-muffin tins, which are easily available. I'm not a fan of silicone bakeware but know that some people like it. This batter is pretty forgiving so can be baked in madeleine molds or even in larger muffin tins, filling them only about halfway. If you use another size mold, you'll likely need to adjust the baking time; bake them until browned on top, and the feel just set in the center when you touch them. As mentioned, I made these with leftover brown butter from the Brown Butter Old Fashioned recipe. I started with 4 ounces (8 tablespoons/115g) of butter, which yielded the amount called for in the recipe. If starting from scratch, and making your own brown butter, start with that amount of brown butter, then you can measure it out when it's browned and cooled. (If you need a bit more butter, you can simply add a bit of melted butter to it, to reach the 2 1/2 oz/75g amount. There are links at the end of the post with detailed instructions on making brown butter.
Servings24 financiers
§  1cup (140g) almond or hazelnut flour
§  3/4 cup plus 2 tablespoons (180g) sugar
§  5tablespoons (45g) flour
§  generous pinch salt
§  4large egg whites, at room temperature
§  1/2 teaspoon vanilla or almond extract
§  2 1/2 ounces (75g) brown butter,slightly warm (liquified)
§  1. Preheat the oven to 375ºF/180ºC and butter the insides of 24 mini muffin tins generously with softened, not melted, butter, making sure the butter the upper rims of the indentations.
§  2. In a medium bowl, mix the almond or hazelnut powder, sugar, flour and salt. Stir in the egg whites and vanilla or almond extract, then the browned butter.
§  3. Fill each indentation of the mini muffin tins almost to the top. Rap the tins sharply on the counter to level the tops, then bake for 13 minutes, until nicely browned. Let the financiers cool in the tins, then remove them, using a sharp knife to help release them, if necessary.
Recipe Notes
Storage: The financiers can be stored in an air-tight container for up to one week. They can be frozen for up to two months.
Related Links
How to make brown butter (Serious Eats)