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:



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



Washer fluid
Gasoline of your choice
Pepperoni sticks
Beef jerky
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.


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.




Banana, Almond & Date Loaf: Delicious Everyday -Anna Gare


I am having a bit of a baking evening  – tonight I made Anna Gare’s gluten free, sugar free, dairy free Banana, Almond and Date Loaf  p. 183 .  My sister is visiting tomorrow so preparing a few home made treats. This is the second time I have made this loaf –  it is so yummy,healthy and easy to make – mix in the food processor. Coconut oil, shredded coconut, dates, bananas, nuts and almond meal, superb!   And it even looks as good as the loaf in the book.


Banana Almond & Date Loaf

Citrus & Almonds: Organum – Peter Gilmore



Images and recipes from Organum by Peter Gilmore (Murdoch Books) $59.99


Citrus & Almonds





“This dessert was inspired by a family trip to the Andalusian region of southern Spain, where I was struck by the perfume of citrus and the amazing array of almond-based biscuits, pastries and sweets. One of the most charming ways to acquire these delicacies is by tapping on the age-worn wooden door of a cloistered Catholic convent, where the nuns have been making these sweets for centuries. Money is slipped into a small hole in the door in exchange for an array of sweet almond delicacies. When I returned home the images of those almond pastries, citrus and flamenco were whirling around in my head. I started with a cake based on ground almonds, marzipan, sugar and eggwhite and the rest of the recipe fell into place. This dessert is topped with a stretched almond biscuit that resembles the twirl of a flamenco skirt. I love it when the memory of a place or experience inspires a new creation. ” (p. 40)

Citrus and Almond


Almond ice cream

450 g (1 lb) whole raw almond kernels

1 litre (35 fl oz) milk

150 g (5½ oz) egg yolk

375 g (13 oz) caster (superfine) sugar


Roast the almonds whole on a tray in a 180°C (350°F/Gas 4) oven until deeply golden and aromatic. Put the roasted almonds in a food processor and roughly chop.

Meanwhile, place the milk in a medium saucepan and bring almost to the boil. Immediately add the almonds while they
are still warm. Remove from heat, cool slightly then cover and allow the almonds to infuse the milk, in the refrigerator, overnight.

The next day, reheat the milk and almond mixture until it almost reaches boiling point. Strain through a fine sieve, discarding the solids.

Whisk the egg yolks and caster sugar together in a large bowl. Whisk in the hot almond milk. Put the mixture in a double boiler and cook, stirring constantly, until the mixture reaches 85°C (185°F) and has thickened slightly. Strain the mixture
through muslin (cheesecloth) into a bowl and cool over ice.

Churn in an ice-cream machine until frozen, then transfer to a freezer until required.



Almond cake

300 g (10½ oz) flaked almonds, roasted

100 g (3½ oz) marzipan, finely diced

1 vanilla bean, seeds only

100 g (3½ oz) plain (all-purpose) flour

5 eggs

2 egg whites, extra

350 g (12 oz) caster (superfine) sugar

caster sugar, extra, to sprinkle


Preheat oven to 190°C (375°F/Gas 5).

In a Robot Coupe or food processor blitz the almonds, marzipan, vanilla seeds and flour to a fine even consistency and set aside.

Put the eggs, extra eggwhites and sugar in an electric mixer and whisk on high speed until thick and pale. Fold the dry mixture through the egg mixture.

Line two 25 x 35 cm (10 x 14 inch) flat trays with silicone paper or baking paper, divide the combined mixture between them and spread it out to an even 1 cm (3/8 inch) thickness. Bake in the oven approximately 6–8 minutes until golden brown. Sprinkle with fine caster sugar. Transfer the cake, still on the paper, to a cooling rack and allow to cool completely. Put the cake in an airtight container until required.



Lemon crème fraîche

250 g (9 oz) crème fraîche

50 ml (1Âľ fl oz) of basic sugar syrup (see Basic Recipes)

5 g (3/16 oz) strained lemon juice

1 litre liquid nitrogen


Whisk cold crème fraîche, cold sugar syrup and lemon juice together until small soft
peaks form.

Wearing appropriate protective eyewear and gloves, pour the liquid nitrogen into an insulated bowl or a small styrofoam container (see glossary for more safety information).

Put the crème fraîche mixture in a piping bag and pipe the whole quantity into the liquid nitrogen. Allow to freeze for approximately
1 minute then scoop out with a slotted spoon and transfer to a clean bowl. Gently break into small irregular pieces. Store in a sealed container in the freezer until required.



Lemon curd

3 eggs

180 g (6ÂĽ oz) caster (superfine) sugar

90 g (3ÂĽ oz) unsalted butter

125 ml (4 fl oz) strained lemon juice


Whisk the eggs and sugar together in a medium bowl. Bring the butter and lemon juice to the boil, then, whisking constantly, pour the juice mixture onto the eggs and sugar. Constantly whisk over a double boiler until the mixture thickens. Cool over ice. Transfer to the refrigerator until required.




50 g (1Âľ oz) egg white

50 g (1Âľ oz) caster (superfine) sugar

50 g (1¾ oz) icing (confectioners’) sugar


Whisk egg whites to soft peaks. Gradually
add the caster sugar as you continue whisking. Once all the sugar is combined and peaks are stiff and glossy, fold through the icing sugar until well combined.

Line a baking tray with silicone paper. Put the mixture into a piping bag fitted with a 5 mm (1/4 inch) round nozzle and pipe dots onto the tray. Cook in the oven for approximately 15 minutes or until dry.



Sugar crystals

150 g (5½ oz) isomalt

45 g (1½ oz) glucose

45 ml (1½ fl oz) water


Line a baking tray with a silicone mat. Combine all ingredients in a small saucepan and stir over high heat until clear. Bring the mixture to 165°C (320°C) then remove from the heat. Spread the mixture onto the tray
and allow to set.

Break the sugar into pieces, then blitz in a food processor to the texture of small crystals. Pass through a fine drum sieve. Line a baking tray with a silicone mat. Working in batches, spread the crystals out sparsely on the tray. Reheat in a 180°C (350°F/Gas 4) oven for approximately 3 minutes or until crystals melt and reform. Allow to cool then, using a large palette knife, scrape the crystals off the mat and store in an airtight container.



Pulled almond tuiles 

330 g (11Âľ oz) trimoline (inverted sugar syrup)

330 g (11Âľ oz) glucose

100 g (3½ oz) flaked almonds,


In a medium saucepan, bring trimoline and glucose to the boil and cook until it reaches a medium caramel colour.

Line a baking tray with silicone paper
or baking paper. Add almonds to the toffee, mix and pour onto the tray.

While the mixture is still warm, top with another sheet of silicone paper or baking paper and use a rolling pin to roll it out until
1 cm (3/8 inch) thick. Allow to cool completely.

Once the caramel is cool, blitz it in a food processor to a fine powder.

Line a clean baking tray with a silicone mat. Put the powder through a medium–fine sieve to sprinkle evenly over the tray and
form a fine, even layer. Melt the powder in a 175°C (345°F/Gas 3–4) oven until it liquefies.

While the toffee is still warm, working quickly, use a large sharp knife to cut it
into 10 x 15 cm (4 x 6 inch) strips. Lift the strips with a palette knife then, using your hands, pull the shorter edges of the strips apart gently until the toffee is very fine,
thin and almost see-through. Twist the
pulled toffee to form a shape like a twirling flamenco skirt. Use an electric fan to help
cool the twists while you hold them in shape. When they hold their shape without assistance, carefully lay each tuile on a tray, allow to cool thoroughly and keep in an airtight container until required.




milk biscuit (see basic recipes)

nougat (see basic recipes)

Icing sugar


Break a third of the almond cake into rough 2 cm (3/4 inch) pieces with your hands. Put the cake pieces in a large mixing bowl and add a similar quantity of the meringue dots, crushed milk biscuit, chopped nougat and frozen lemon crème fraîche. Mix gently to combine. The mixture should contain an even amount of each ingredient.

Dust the tuiles with icing sugar.




bergamot jam (see basic recipes)


Pipe 4 dots of lemon curd into the bottom of each serving bowl. Place a scoop of roasted almond ice cream on top of the curd. Top with 4 heaped tablespoons of the almond cake
and meringue mixture. Pipe on 4 dots of bergamot jam. Sprinkle with sugar crystals. Carefully crown the centre of each dish with a tuile. Serve.




Baked Salmon With Cracked Wheat and Goji Berry Salad – Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books.


Baked Salmon with Cracked Wheat and Goji Berry Salad

“This salmon recipe is guaranteed to impress and dead simple to make. Salmon is loaded with healthy fatty acids, while the salad is a good source of dietary fibre.” (p.165)



Preparation time: 30 minutes

Cooking time: 20 minutes

Serves 6


Olive oil spray

750 g (1 lb 10 oz) piece salmon, skin on

1/2 teaspoon sumac

Flat-leaf (Italian) parsley leaves and mint leaves, to garnish



175 g (6 oz/1 cup) cracked wheat

200 g (7 oz) green beans, sliced

16 asparagus spears, sliced

1/2 cup chopped flat-leaf (Italian) parsley

1/4 cup chopped mint

25 g (1 oz/1/4 cup) goji berries

40 g (11/2 oz/1/4 cup) natural almonds, chopped

2 teaspoons finely grated lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 teaspoon sumac



190 g (63/4 oz/2/3 cup) natural yoghurt

1 tablespoon tahini

1 tablespoon lemon juice


Preheat the oven to 220°C (425°F).


Put the cracked wheat in a heatproof bowl and pour in enough boiling water to cover it. Soak for 15–20 minutes or until al dente. Drain and press with the back of a spoon to squeeze out the excess moisture. Return the wheat to a large bowl.


Whisk together all the ingredients for the tahini dressing and refrigerate until required.

Cut 2 pieces of foil, each twice the length of the fish. Arrange them on a work surface with the long edges overlapping. Spray with oil. Place the salmon, skin side down, in the centre of the foil. Sprinkle with the sumac. Fold in the edges of the foil to form a parcel. Place on a large baking tray and roast for 15–20 minutes or until cooked to your liking.


Meanwhile, for the cracked wheat and goji berry salad, steam the beans and asparagus for 2 minutes or until just tender. Refresh under cold running water and drain well. Add to the cracked wheat along with the parsley, mint, goji berries, almonds and lemon zest.


Whisk together the lemon juice, olive oil and sumac. Pour over the cracked wheat mixture and gently toss.


Transfer the salmon to a serving platter, drizzle with the tahini dressing and sprinkle with parsley and mint leaves. Serve with the cracked wheat and goji berry salad.

Baked Salmon



You can use burghul (bulgur) instead of cracked wheat. It is finer than cracked wheat, so it will need only 5 minutes to soak.