Geode Bomb : Fizz Boom Bath – Isabel Bercaw & Caroline Bercaw

Fizz Boom Bath!

Images and text from Fizz Boom Bath by Isabel Bercaw & Caroline Bercaw, Quarto US, RRP $27.99. Photography by Evie Abeler

 

Fizz Boom Bath © 2018 by Quarto Publishing Group USA Inc. Da Bomb is a registered trademark of Da Bomb, LLC. “Sisterpreneurs” is a trademark of Da Bomb, LLC. Photography: Evi Abeler. First published in 2018 by Rock Point, an imprint of The Quarto Group 142 West 36th Street, 4th Floor New York, NY 10018 USA.

 

Geode Bomb (Page 49)

 

MAKES 3–4 BOMBS

 

‘GEODES ARE SPARKLY ROCK FORMATIONS THAT COME FROM DEEP WITHIN THE EARTH, WHERE THEY FORM SLOWLY OVER THOUSANDS OF YEARS. THANKFULLY, THESE LITTLE BEAUTIES DON’T TAKE QUITE AS LONG TO MAKE AND THEY SMELL AS GOOD AS THEY LOOK.’ p. 49

Fizz Boom Bath - Geode Bomb

 

2¼ CUPS (497 G) BAKING SODA

1¼ CUPS (288 G) GRANULAR CITRIC ACID

¼ CUP (24 G) CORNSTARCH

¾ CUP (180 ML) OIL

1 TEASPOON CANYON SPICE FRAGRANCE

3–4 HALF-SPHERE MOLDS

2–3 DROPS RUBBING ALCOHOL

1 TABLESPOON SILVER MICA

12 TABLESPOONS OF COARSE SEA SALT

12–15 DROPS LIQUID COLOR OF YOUR CHOICE

1 TEASPOON COCONUT OIL

½ TEASPOON ECO GLITTER

 

1 In a large bowl, mix together the baking soda, citric acid, and cornstarch.

 

2 In a separate bowl, combine the oil and fragrance.

 

3 Add the wet ingredients to the dry ingredients and mix with your hands until the mixture becomes the consistency of wet sand. (If you don’t like to get your hands messy, you can wear rubber gloves for this part.) The more vigorous your mixing style, the better the ingredients will be distributed, so don’t be shy. Five minutes of stirring, compressing, and kneading should do the trick.

 

4 Press a ½-inch (13 mm) layer of bath bomb mix into the mold. The sides should be higher than the center, like the peel of a hollowed-out orange, and the edges should be a bit ragged. Allow to dry completely before removing from the molds.

 

5 Next, add a few drops of rubbing alcohol to the silver mica. Stir until a thin paste forms. With a paintbrush, paint the outside of the bomb with the paste. Let sit for 1 hour.

 

6 Add approximately 1 tablespoon of coarse sea salt to each painted half sphere, making sure to spread the salt to the outer edges of the half sphere.

 

7 Next, add 12–15 drops of liquid color to the 8 remaining tablespoons of coarse sea salt and mix well to distribute the color.

 

8 Add the colored sea salt to the center of the bomb and spread it out, as desired.

 

Note: Spreading it to the very outer edge of the mold will create the most realistic-looking geode.

 

9 Heat the coconut oil in the microwave for a few seconds to melt it. Using a pipette or spoon, distribute the coconut oil, drop by drop, over the sea salt to bind it together.

 

10 Let harden and sprinkle the eco glitter on top to complete the look.

Tangerine Tempter: Fizz Boom Bath – Isabel Bercaw & Caroline Bercaw

Fizz Boom Bath!

Images and text from Fizz Boom Bath by Isabel Bercaw & Caroline Bercaw, Quarto US, RRP $27.99. Photography by Evie Abeler

 

Fizz Boom Bath © 2018 by Quarto Publishing Group USA Inc. Da Bomb is a registered trademark of Da Bomb, LLC. “Sisterpreneurs” is a trademark of Da Bomb, LLC. Photography: Evi Abeler. First published in 2018 by Rock Point, an imprint of The Quarto Group 142 West 36th Street, 4th Floor New York, NY 10018 USA.

 

 Tangerine Tempter

 

Tangerine Tempter (Page 21)

 

MAKES 3–4 BOMBS

 

“WHO DOESN’T LOVE THE TANGY FRAGRANCE OF A FRESH, RIPE TANGERINE? THIS VIBRANT FIZZER WILL HAVE YOU CANCELING YOUR EVENING PLANS IN FAVOR OF A SOAK!” p. 21

 

2¼ CUPS (497 G) BAKING SODA

1¼ CUPS (288 G) GRANULAR CITRIC ACID

¼ CUP (24 G) CORNSTARCH

¾ CUP (180 ML) OIL

1 TEASPOON TANGERINE FRAGRANCE

½ TEASPOON ORANGE LIQUID COLOR

3–4 SPHERE-SHAPED MOLDS

 

1 In a large bowl, mix together the baking soda, citric acid, and cornstarch, and divide into two equal parts.

 

2 Separately, combine the oil and fragrance, and divide into two equal parts, coloring half orange and leave the other half uncolored.

 

3 Add the oil mixtures to each batch of dry ingredients and combine.

 

4 Mix each batch separately with your hands until each mixture becomes the consistency of wet sand. Wash and dry your hands between each mixing segment. (If you don’t like to get your hands messy, you can wear rubber gloves for this part.) The more vigorous your mixing style, the better the ingredients will be distributed, so don’t be shy. Five minutes of stirring, compressing, and kneading should do the trick.

 

5 As you press the mixture into the molds, gently swirl the orange and white mixes together with a spoon handle.

 

6 Press the mold halves together and let the bombs dry for 24–48 hours.

 

7 Once they are completely dry, remove them carefully from the molds. If you only have one mold, you can also gently remove the bombs as you make them and lay them out to dry on a flat surface. Try not to touch them until they harden.

 

 

Post Script: Real Food Projects – Kate Walsh

I think this cookbook was written just for me!

Real Food Projects

Real Food Projects

30 Skills. 46 Recipes

Kate Walsh

Murdoch Books

ISBN: 9781743364215

Description:

From churning your own butter and baking no-knead bread to making your own sausages for the barbecue, here are all the skills you need to break up with your supermarket and eat real food!

 

Real Food Projects is your handbook to 30 essential cooking skills that will connect you with your food again. Even if you’re a kitchen rookie, you’ll soon be churning your own butter and slathering it on your own no-knead bread, barbecuing your own homemade sausages or using the season’s freshest fruits to make your own cordials.

 

Step-by-step instructions and photographs guide you from start to finish. For too long we’ve been sold the idea that making our own food is difficult, time-consuming and not worth the effort. But self-taught cook and sustainable food advocate Kate Walsh knows that learning how to cook a few kitchen staples from scratch, using fresh local and seasonal produce, is the best way to improve your health and that of our food system. Better yet, it tastes delicious!

 

Get involved and get stuck into some real food projects today.

 

 

My View:

I think this cookbook was written just for me! There are so many projects listed here that I am already experimenting with in my own kitchen and more I want to try.

 

This is another winner in the real food movement, a book I am proud to have in my kitchen library.

I think the big tick items of this book are as follows:

√ Step by step instructions and photographs are included for all 30 projects.

√ Promotes start from scratch and waste less cooking.

√Promotes the use of fresh local seasonal ingredients.

√ Granolas, butter, cheeses, no knead bread, fruity cordials, sausages, kombucha, kefir, passata, jam, chutneys, yoghurt, nut butter…the list goes on.

√ Helps you rediscover the pleasure of cooking, eating and sharing homemade food.

√ Promotes “number free” cooking – the best way to ensure you know what goes into your food is to make that food yourself.

√ The projects in this book are designed for the home cook and the home kitchen so if you have a wooden spoon and a few bowls, you will be well on your way to making most recipes in this book.

 

Ricotta and Spinach Ravioli with Burnt Butter and Sage – Homemade Takeaway – Julie Goodwin

Julie Goodwin's Homemade Takeaway 

Homemade Takeaway by Julie Goodwin ($39.99), published by Hachette Australia.

Photography – Steve Brown

RICOTTA AND SPINACH RAVIOLI WITH BURNT BUTTER AND SAGE

Full of flavour and so easy to make – you’ll think you’re in a real Italian trattoria when you eat this.

 

SERVES 4

PREP TIME: 20 MINUTES + RESTING TIME

COOKING TIME: 5–6 MINUTES

 

1 tablespoon olive oil

1 garlic clove, finely chopped

1 brown onion, finely diced

400 g ricotta

100 g baby spinach, finely chopped

cup pine nuts, toasted

¼ cup grated parmesan

½ teaspoon salt

¼ teaspoon ground white pepper

1 quantity fresh pasta

125 g butter

½ bunch sage, leaves picked

Zest and juice of 1 lemon

½ teaspoon sea salt flakes

Block of parmesan, to serve

 

1 Heat the olive oil in a small frypan over a medium-low heat. Sauté the garlic and onion until translucent, about 3–4 minutes, and then remove from the heat.

 

2 Place the garlic and onion in a large bowl, then add the ricotta, spinach, pine nuts, parmesan, salt and pepper and mix well.

 

3 Lay a long sheet of pasta on the bench and place tablespoons of the mixture at even intervals along the strip. Using a pastry brush, brush a little water around each mound of filling. Lay a second sheet on top and press closely around the filling, making sure not to leave any air trapped inside. Use a 6 cm cookie cutter to cut around the filling.

 

4 Melt the butter in the frypan over a medium-high heat and add the sage leaves. Cook until the milk solids in the butter turn brown and the sage leaves start to crisp up.

 

5 Meanwhile, bring a large pot of salted water to a rapid boil. Cook the ravioli for around 2 minutes or until the pasta is cooked but still al dente. Using a slotted spoon, divide the ravioli among 4 bowls.

 

6 Add the lemon zest, juice and salt to the fried sage in the pan and stir, then spoon the burnt butter sauce over the ravioli and serve immediately. Put a block of parmesan and a fine grater on the table for everyone to help themselves.

Ricotta and spinach ravioli

Ricotta and spinach ravioli

 

 

BASIC PASTA DOUGH

This quantity of pasta is for four people, but a good rule of thumb is to use 100 g of flour and 1 egg for each person to be served.

 

SERVES 4

PREP TIME: ABOUT 20 MINUTES + RESTING TIME

 

400 g 00 flour (strong flour). Plain flour can be used if strong flour is not available.

4 eggs

 

1 Place the flour into the bowl of an electric mixer fitted with a dough hook. Start the mixer on the lowest speed. In a bowl, briefly whisk the eggs with a fork and add to the mixer. Knead for about 5 minutes, until the dough is very firm. Wrap in plastic wrap and allow to rest for about 15 minutes.

 

2 Cut the dough into cricket ball–sized pieces and work with one piece at a time. Using a pasta machine, start at the thickest setting and put the pieces of dough through each setting twice until it is the desired thickness. Take the long strip of pasta and fold it in on itself until it is the right width to put back through the machine. Feed it through from the thickest setting again. Repeat this whole process one more time, so that you’ve run from the thickest setting to the desired thickness 3 times in total. Now you can cut the pasta into the desired shape and allow to air-dry, if you are not using it the same day. It can be frozen if you wish.

Post Script: Homemade Takeaway – Julie Goodwin

Julie Goodwin's Homemade Takeaway

Homemade Takeaway

Julie Goodwin

Hachette Australia

ISBN: 9780733632136

 

Description:

Let Julie Goodwin, Australia’s favourite family cook, show you how to make your favourite takeaway dishes – at home, from scratch!

 

Cheaper, healthier, and even faster than waiting for your order! Feel good about enjoying take away and save money at the same time. Julie Goodwin is back with Homemade Takeaway. In this beautiful new fully illustrated cookbook, Julie will teach you how to make all your best-loved take away meals.

 

Whether it’s the local bakery or the corner store, chicken shop or your favourite Thai or Indian takeaway, Julie has it covered. There’s no need to go out for comfort food or family favourites like Chilli Chicken with Cashews or Lamb Shank Pie. They’re all here – over 150 recipes that use fresh, seasonal produce to bring you the takeaway food you love.

 

Feel good about enjoying take away with the family, and save money at the same time with Homemade Takeaway.

 

 

 

My View:

The perfect cook book for the home cook. Be in control of the food you eat; know exactly what ingredients are in the meals you eat and enjoy, quality meals do not need to be exorbitantly priced – simply make the meal at home with fresh season produce, it is easy to do with Julie Goodwin Homemade Takeaway –with step by step guides and great images to guide you along your cooking journey.

 

There are over one hundred and fifty recipes here, Julie Goodwin divides the book into types of popular cuisine – she starts with Lebanese (includes such favourites as kofta, baklava, yoghurt flat bread to name but a few), then there are Thai, Chinese, Tex Mex, Indian, Italian, a chapter on the Aussie Corner Store (which includes a huge variety of burgers, beer battered fish, chips…) then we have the Chicken Shop

(all things chicken including southern fried chicken, schnitzel…and sides – potato bake, rice salad, pasta salad and much much more) and then my personal favourite chapter – The Bakery. The Bakery covers all the family favourites – sausage rolls, lamb shank pie (so delicious), finger buns, cherry ripe brownies, flourless chocolate and orange cake, pastries, carrot cake….YUM.

 

As you can see there is something here for all to enjoy .In this book Julie’s love and passion for cooking is evident on every page -as Julie explains “ Anyone who knows me or has eaten at my table will know: enjoyment of the food is paramount. It must be generous, flavourful, hot out of the pans or from the oven; eaten in good health and good cheer; shared with people whose company you love. It should bring happiness to all who eat it.”(Introduction p.X) It is no wonder Julie Goodwin is one of Australia’s best loved food creatives.