Cookbookmaniac
  • Roast Chicken with Sumac, Za’atar and Lemon by Ottolenghi
    European Recipes
    Roast Chicken with Sumac, Za’atar and Lemon by Ottolenghi
    I recently went on a tour of Newtown with some lovely bloggers and was asked how many cookbooks I actually owned. Well, I never really counted them, but I think its safe to say that I have around 200. I regret purchasing quite a few of them, they are usually the ones that are generically strung together by book publishers to raise revenue. Most of the time I only end up buying the junk because I've had a bad day and needed something new to cheer me up or there was one lone recipe that looked very enticing. Needless to say I don't really cook from them. I am often pulled towards cookbooks written by one or two people that are driven by their love for food. It isn't just about the recipe (yes, a good set of recipes is important) but it is also about the produce, technique, history and most importantly passion. Ottolenghi is certainly one of these cookbooks that I classify as a keeper. A cookbook that I see myself using for a very long time. Healthy recipes never looked so delicious, accessible and so darn sexy. In fact, healthy isn't the first word that pops into one's mind when looking at the recipe. After the success of the Roasted Eggplant Salad and this Roasted Chicken I jumped online and purchased their followup cookbook Plenty. No doubt my blog will be flooded with their recipes in the days to come. Recipe by Ottolenghi - The Cookbook by…
  • Mini Croquembouche – Not for the Faint-Hearted
    Baking Recipes
    Mini Croquembouche – Not for the Faint-Hearted
    Inspiration taken from Delicious Magazine Dec/Jan Issue Recipe for Pate a Choux adapted from Secrets of Baking by Sherry Yard Recipe for Caramel Sugar from Delicious Magazine Dec/Jan Issue Pate a choux 1 cup of bread flour or plain flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup water 1/2 cup of full-fat milk 85g unsalted butter 4 large eggs 1 large egg for egg wash Caramel Sugar 250g caster sugar 100ml water 2 tablespoons glucose syrup A tub of good-quality vanilla ice cream To make pate a choux 1/ Sift together the flour, sugar and salt in a large bowl. Set aside. 2/ Bring the water, milk and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine. 3/ Return the mixture to medium heat and store constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed-potato-like appearance. This helps to brak down the starch and develop the gluten, Remove it from the heat. 4/ Transfer the hot mixture tot he bowl of a standing mixier fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 or 2 minutes. Add the eggs on at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding…
  • Fattouch with a twist
    Cheap Eats Recipes
    Fattouch with a twist
    In an attempt at being a little more healthy I converted one of my all-time favourite salads to include a wholegrain and less fat. I went on an accidental healthfood shopping spree with a friend and I picked up a packet of the ancient grain, quinoa, which seems to have suddenly taken the health-conscience western world by storm. It was simple to prepare and its addition did not seem to interfere with the true essence of the recipe. Instead of deep-fried flatbread, I used toasted, leftover sourdough bread. I must confess, the inclusion of these croutons was more out of frugality than mere health concerns. We had a remaining half a loaf from the previous nights delicious beef bourguignon. I couldn't bear to see it go to waste. It toasted up a treat and I added it in at the very moment I was ready to consume this superfood salad. These bite-size cubes can get very soggy when sitting in the dressing. Ingredients Recipe adapted from New Flavours of the Lebanese Table┬áby Nada Saleh 2 tablespoons organic white quinoa 2 roma tomatoes 1 cucumber 4 radishes 1/2 red onion 4 leaves of cos lettuce handful of flat parsley leaves half-handful of fresh mint juice of half a lemon 1 teaspoon of pomegranate molasses 1 garlic clove, crushed 1/4 cup extra virgin olive oil approx 2 large slices of sourdough bread 1/2 teaspoon sumac 1/ Rinse the quinoa in a bowl of water and drain. Fill a small pot with water…