Gas Station Charcuterie Plate: You Suck At Cooking – You Suck At Cooking

My View:This book is hilarious and useful 🙂  And possibly will solve your search for “what to get the person who has everything” for Christmas. Check out the authors  Youtube cooking show here:

 

Description:

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less

You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.

You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeno Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).

In the end, you just might suck slightly less at cooking.*

*Results not guaranteed

Extract from You Suck at Cooking, photography by Andrew Thomas Lee,
published by Ebury Australia on 19 November 2019, RRP $29.99

 

GAS STATION CHARCUTERIE PLATE p.88

SERVES HOWEVER MANY PEOPLE ARE COMING OVER
Washer fluid
Gasoline of your choice
Pepperoni sticks
Almonds
Beef jerky
Cheese
Roasted almonds
Salted pistachios
Honey-roasted peanuts
Barbecue peanuts
Pumpkin seeds
Sunflower seeds
Dark chocolate
Any other interesting snacks
you can find at a gas station
1  Pop the hood of your car and locate translucent white tank with a water symbol
cap and close the hood.

2  Fill your gas tank with gas.

3 Go inside the store with actual money like it’s the old fashioned days. Locate any interesting snacks and purchase
them, and don’t forget to pay for,go home and wash the gasoline off your hands.

4  Cut the pepperoni sticks into bite-sized pieces. Cut them on an angle if you’re feeling extra fancy.

5 Arrange all the snacks on a plate, platter, or serving board in a way that makes sense, such as grouping nuts and meats together, or putting nuts and meats as far away as possible from each other. Serve, and never tell your date where the snacks came from.

*The Gas Station Charcuterie Plate is possible because we live in the golden age of mobile snacking. It is also bound to be a hit because of the human tendency to equate variety with quality. Which is not to say the foods at gas stations are of low quality. It’s just easy to take for granted the fact that you can get food, on a whim, at any time of the day or night, at these lonely fossil fuel outposts. In the future, a mobile rest stop subscription service will pull up beside you while you’re driving, refuel your car, give you snacks, and let you use the restroom, all at 105
kilometres per hour. And the fuel will be laser beams.

 

#MeatFreeMonday :Spring Veggie Fritters with Cucumber Yoghurt – Family Food & Feeligns – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

 Green Fritters 
“Fritters are a bit of a fave for us. I like them because I can cook a ton of them for dinner and then chuck the leftovers in the girls’ lunchboxes the next day. The girls like them because they’re fried and have a dipping sauce. I like them for that reason too, actually.”p202

220 g green beans, quartered
220 g fresh or frozen and thawed peas
220 g podded and peeled broad beans
4 spring onions, green andwhite parts, sliced
1 garlic clove, crushed
finely grated zest of 1 lemon
salt and pepper
1 free-range egg
300 g (2 cups) plain flour
560 ml (2 ¼ cups) sparkling water
sunflower or vegetable oil, for shallow-frying
pinch of sumac
your choice of fresh herbs,

to serve (optional)
For the cucumber yoghurt:
½ Lebanese cucumber, coarsely grated
salt
500 g (2 cups) plain yoghurt
3 tablespoons extra-virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
handful of mint leaves, roughly chopped
salt and pepper

To make a start on the cucumber yoghurt, pop the grated cucumber in a colander over a bowl. Add a big pinch of salt and rub it into the cucumber, then leave for about an hour to get rid of the excess water.

While that’s happening, make the fritter mixture. Combine the green beans, peas, broad beans, spring onion, garlic, lemon zest, salt and pepper in a large bowl. In a separate bowl, mix together the egg and flour, then slowly
whisk in the sparkling water. It should be the consistency of thick cream so take it slowly – you may not need all the water. Pour the batter into the bowl with the veggies and mix well.

Preheat the oven to its lowest setting. You just need it to keep
the fritters warm.

Heat a generous amount of sunflower or vegetable oil in a large heavy-based frying pan over medium–high heat.
It’s ready when you pop a piece of veg in there and it sizzles. Add heaped tablespoons of batter to the oil and be careful not to get spattered.

Fry the fritters for 2–3 minutes each side or until golden brown and cooked through. Remove with
a slotted spoon and drain on paper towel. Keep warm in the oven while you cook the remaining fritters.

To finish off the cucumber yoghurt, give the cucumber a squeeze to remove the last bits of water. Place in a mixing
bowl with the yoghurt, olive oil, lemon juice, garlic and mint and stir well. Season with salt and pepper.

To serve, spoon the cucumber yoghurt onto plates and pop the fritters on top. Sprinkle with sumac and top with
some fresh herbs, if you like.

MAKES 16-18 FRITTERS

 

 

SPRING VEG FRITTERS-

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

#MeatFreeMonday – Cauliflower Cheese Pastries – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

Cauliflower Cheese Pastries 

 

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

 

“Cauliflower cheese is a staple of the country pub bain marie, which is probably why I love it so much. Nothing makes me happier than counter meals in far-flung places, but I also like putting my own spin on them at home. So instead of serving this as a side for a huge chunk of roast meat, I wrap it in flaky pastry and make little hand pies.” 

Makes 12
1 head of cauliflower, cut into florets
1 onion, sliced
4 thyme sprigs
4 garlic cloves, unpeeled
3 tablespoons olive oil
salt and pepper
3 sheets ready-made puff pastry, thawed
1 free-range egg, beaten
50 g (½ cup) grated parmesan
2 thyme sprigs, leaves picked

For the cheese sauce:
60 g butter
3 heaped tablespoons plain flour
750 ml (3 cups) milk, heated
large handful of grated mature cheddar
½ teaspoon dijon mustard
½ teaspoon cayenne pepper
(optional) salt and pepper

Preheat the oven to 225°C (fan-forced).

Pop the cauliflower florets, onion, thyme, garlic and olive oil on a large baking tray, season with salt and pepper
and gently toss to combine. Roast, tossing occasionally, for 35–40€minutes or until almost tender. Remove and set aside but leave the oven on.

While the cauliflower is roasting, make the sauce. Melt the butter in a medium saucepan over low heat, then whisk in the flour to create a smooth paste. Slowly pour in the milk while whisking constantly, then cook for 5–10 minutes or until the sauce is thick and smooth. You want it to be slightly thicker than a normal bechamel.

Take the sauce of the heat, then add the cheese, mustard and cayenne pepper (if using), and season to taste. Stir until the cheese has melted and the sauce is smooth. Add the roasted cauliflower and gently stir through. Set aside.

Place the pastry sheets on a clean bench and cut each sheet into four squares (so you have 12 all up).

Line two baking trays with baking paper. Place a pastry square on one of the prepared trays and pop a heaped tablespoon of the cauliflower mixture in the middle. Bring the four corners together into the centre and pinch together.

Repeat with the remaining pastry squares and cauliflower cheese.

Brush the pastries with beaten egg and sprinkle with the parmesan. Pop them in the oven for 15–20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle with thyme, then serve with your fave relish or sauce.

#MeatFreeMonday Summer Vibes Lasagne – Zucchini, Pea and Pumpkin Lasagne: Family Food and Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

This is a fabulous book  – it is a book where you can feel the joy the inspired the food on these pages.

In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24

200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar

Preheat the oven to 200°C (fan-forced).

Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.

Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
until needed.

Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.

Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.

Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.

Bake for 35 minutes or until the top is golden. Set aside to
cool slightly.

While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.

Review: Eat Drink and Still Shrink – Michele Chevalley Hedge

Eat Drink and Still Shrink
Michele Chevalley Hedge
Pan Macmillan Australia
Plum
ISBN: 9781760783358
RRP $34.99

Description:
Like you, Michele Chevalley Hedge wants to be able to eat delicious food, enjoy the odd glass of wine and still feel great.

In this book, Michele draws on all the latest research and her many years’ experience as a nutritionist to provide a solution that works for the average busy person who wants to be healthy.

The sheer amount of nutritional information available nowadays can be overwhelming. But if we’re not eating well, we feel the impact in every part of our lives. Not only can a poor diet lead to weight gain, the development of type 2 diabetes and cardiovascular disease, but it also adversely affects our moods, our ability to sleep well and our energy levels – in short, everything we need to function well in this modern age.

So, what’s the answer? Certainly not deprivation; all the science tells us that ‘diets’ (especially the extreme, yo-yo variety) don’t work. What the science does show is that eating a balanced diet of nourishing wholefoods – with the odd treat thrown in – is your ticket to ageing well, a lean healthy body, a sense of vitality, abundant energy and better brain function.

This book is not about yo-yo dieting or trying to fit into your jeans by Friday. It’s a joyful guide to life and a sustainable way of eating for long-term good health.

My View:
When did food start to be the enemy? Michele Chevalley Hedge’s shares “We need this book because, while staying healthy is not overly complicated, it often seems as though it is. What’s more there are so many competing messages, too many ways of framing nutrition and not enough evidence based scientific data that underpins health.”p10

So much of the information presented here resonates with me. In fact I think this book is such a gem I am reading it a second time – the first I read to reflect on Michele’s discussion and now to try and apply some of her strategies to my life style. I particularly like the “micro changes” and am already embarking of a couple of those…simple changes that benefit my health.

Here within is a strategy to put your health back on track. A great read.

#MeatFreeMonday Creamy Vegetable Soup: Eat Drink and Still Shrink – Michele Chevalley Hedge

Eat, Drink and Still Shrink by Michele Chevalley Hedge,

Published by Plum, RRP $34.99,

Photography by Cath Muscat.

 

C R E A M Y   V E G E T A B L E  S O U P 

“I love cream and I love veggies so when I can combine them both in a soup I do. But the tastebud explosion here is not cream at all … it is the creaminess of cashews, making it a lighter meal than you might expect, but still packed with protein and nutrients. Enjoy it just as it is, or sprinkle over your choice of fresh herbs.” p150  

SERVES 4  PREPARATION TIME: 15 MINS COOKING TIME: 30 MINS
1 cup raw unsalted cashews
2 tablespoons coconut oil or
extra virgin olive oil
1 large brown onion, roughly chopped
2 garlic cloves, roughly chopped
5 cups chopped broccoli,cauliflower and/or carrots
3–4 cups vegetable stock or water
2 teaspoons sea salt
1–2 teaspoons cayenne pepper (to taste)
coriander sprigs, to serve

Soak the cashews in water for 15 minutes, then drain.

Meanwhile, heat the oil in a large saucepan over medium heat, add the onion and garlic and cook for 5 minutes or until softened. Add the vegetables and enough stock or water to cover, then season with the
salt and cayenne pepper.

Bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Add the drained cashews, then blend with a stick blender (or in an upright blender) until smooth.

Divide among four bowls and serve hot garnished
with coriander.

DITCH THE NUTS: If you don’t eat nuts, add 200 ml coconut milk
just before blending (heat it through at a simmer over low heat
otherwise it will separate).

BULK IT UP: Add a drained 400 g tin of chickpeas or legumes of your
choice after blending and simmer for 10 minutes. Remember legumes
are both a carb and a protein so go easy on them at dinner.

SPICE IT UP: Add a pinch of smoked paprika, chilli powder or
jalapeno pepper powder.

Strawberry Crumble: Lunch at 10 Pomegranate St – Felicita Sala

 

Author and Illustrator: Felicita Sala

Publisher: Scribble 

Piccolo Angelo Photography (@piccolo_angelo_photography)

3 punnets of strawberries

1 tbsp lemon juice

200 g flour

1/2 cup slivered almonds

80g sugar

100g butter

creme fraiche to serve

 

Preheat oven to 180 degrees C.

Cut strawberries in half and place in a small oven tin with lemon juice and a spoonful of sugar.

Cut butter into small cubes and mix with flour and sugar in a bowl . Rub the mixture with your fingers until you have a crumbly mix, like wet sand.

Cover strawberries with the crumble mix, sprinkle almond son top.

Bake 40 minutes until golden.

 

Serve with creme fraiche or vanilla ice cream.