Post Script: Gordon Ramsay’s Bread Street Kitchen: Delicious Recipes for Breakfast, Lunch & Dinner to Cook at Home – Gordon Ramsay

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Gordon Ramsay’s Bread Street Kitchen: Delicious recipes for breakfast, lunch and dinner to cook at home

Gordon Ramsay

Hachette Australia

Hodder & Stoughton

ISBN: 9781473651432

 

Description:

‘If you think you can’t eat as well at home as you do in a restaurant – think again. I’m going to show you how to cook stunning recipes from Bread Street Kitchen at home.’

GORDON RAMSAY

From breakfast to dinner and everything in between, this is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it’s going to be good.

Recipes include Ricotta Hotcakes with Honeycomb Butter – perfect for a weekend brunch, Sea Trout with Clams or a Crispy Duck Salad for a weekday supper. For a weekend get together, get things off to a good start with a Bread Street Kitchen Rum Punch and Slow Roast Pork Belly with Apple & Cinnamon Sauce, followed by Pineapple Carpaccio with Coconut Sorbet or a super indulgent Coconut Strawberry Trifle.

 

My View:

I think this is very possibly the best all round cook book of the year! Full of contemporary soon to become classic recipes; easy to make at home, delicious and colourful meal choices.  There is something here for everyone. I particularly likes the sections on breakfasts – Get Going and Brunch – suggestions such as Bircher Muesli, Avocado and Toast, Smoothies, Spicy Scrambled Eggs, French Toast, Ricotta Hotcakes…the list goes on. I find that most cook books do not give due consideration to the important meals, breakfast/brunch.  If I am going out for a meal breakfast  (if out early) or brunch  can be a truly remarkable, fresh and enjoyable meal – I look for menus that serve something  little different to just “Eggs All Day.”  Breakfast out can be such a unique experience if one is open to new idea or fresh approaches.  I like to transfer these type of fresh approaches to my home cooking. What meal out do you enjoy the most?

 

This book is more than just breakfast and brunch ideas. I also love the section “Food For Sharing”.  Sharing a meal you have prepared or dishes to share is one of the most heartfelt ways to demonstrate your caring side, to engage your community (family, friends…whoever is special to you). In this section e have Flatbreads, Focaccia, Venison Scotch Eggs, Spiced Prawns, Broad bean, Spinach and Mint Dip And more.

 

The Big Weekend meal plans also get the thumbs up from me – again this new tradition is rapidly becoming a normal part of our contemporary lifestyle – meals to make when you have time to indulge in the slow cooking or when you have time to experiment with ingredients or recipes that are new to you, meals to share.

 

I could go on and on but I won’t. Get the book and start experimenting and sharing. It feels so good to share food you have prepared! This is a five star book that has easily earned a place in my cook book library.

 

 

The Perfect Gift Suggestion – Flash Giveaway

I recently discovered THE perfect gift for the writer in your life (I have a few  writers to consider this year so this will tick off a few names on my Christmas List)

win-pilot-2017-a-diary-for-writers

Pilot 2017 is bursting with features! Stay motivated and productive with weekly advice, tips and book recommendations from more than fifty inspiring authors including Benjamin Law, Anna Funder and Inga Simpson. PLUS there’s 150 competitions, festivals and awards, a years’ worth of writing prompts and tons of industry info.

Find Pilot at pilotpress.com.au  on Facebook & Instagram

 

And the wonderful people at Pilot have generously offered me a copy to give away so you can share the love too. *Australian residents only.*  This is an easy giveaway – all you have to do is click through this link.

Pilot 2017: A Diary for Writers  and look at the contents page and tell me what useful item is on page 188.

 

**I will randomly select one winner on the 14th of December 2016.

 

Post Script: The Wicked Plants Colouring Book – Amy Stewart and Briony Morrow-Cribbs

The perfect gift for the crime fiction writer in your life!the-wicked-plants-colouring-book

 

The Wicked Plants Colouring Book

Amy Stewart and Briony Morrow-Cribbs

Scribe Publications

ISBN: 9781925321784

 

Description:

A colouring book with a dark side

 

In The Wicked Plants Colouring Book, Amy Stewart and artist Briony Morrow-Cribbs bring colouring enthusiasts the 40 most menacing botanical atrocities from their New York Times bestseller Wicked Plants. Morrow-Cribbs’s exquisite etchings are now finely rendered colouring-book art and are paired with details from the original book.

 

Drawing on history, medicine, science, and legend, and written with Stewart’s trademark wit, each wonderfully creepy spread offers a fascinating portrait of the evildoers of the plant world, from the vine that ate the South (kudzu) to the weed that killed Lincoln’s mother (white snakeroot) to the world’s deadliest seed (rosary pea).

 

 

My View:

The perfect gift for the crime fiction writer in your life!

 

The not so secret life of poisonous plants are revealed in this deadly but charming little colouring book (relax your mind as you colour and plot the demise of the next victim in your new book.) The information – science fact and science fiction, is fascinating and paired with the exquisitely detailed drawings make for a unique gift for the writer or that difficult to buy for person; fun and informative.

Doesn’t Time Fly?

Here it is December 2016 already.  I cant believe it – this year has flown by, life has been busy; a grandson was born and he is now 8 months old.  Recipes have been tried and tested and many books have been read and reviewed – around the one hundred seventy mark thus far.

I am enjoying sharing the joy of reading with my grandson (with  appropriate titles) – it is never too early to encourage a love of reading.

Recently I invited a couple of ardent readers to share some of their favoruite reads on my site – to broaden the type of book reviews available here.  I hope you find some new favourite books and authors.  Thank you Bec and Brenda.

 

The reading year has not yet wound up – there is a blog tour ahead; the launch of Rachel Amphlett’s new police procedural series, Scared to Death. There is a   Q & A with debut Perth writer Anthea Hodgson, a Christmas menu to compile and share and a series of “best of 2016 reads” for you to comment on and…more reviews.

scared-to-death-blog-tour4-19-23-dec

 

Seasons greetings to you.

Christmas pavlova

 

 

Huevos Rancheros: Neil Perry’s Good Cooking – Neil Perry

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Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Huevos rancheros

Serves 4

“I’m going to put it out there: this may not be the healthiest breakfast  or brunch dish you’ve ever had, but it might well be the tastiest.  Beans, tortillas and eggs are amazing together and I especially like  them with lots of fresh coriander (cilantro) and hot sauce. You’ll find  most of the ingredients you need in a South American food store.  Dry ricotta or another firm fresh cheese can be used as  a substitute for the queso fresco.” (p. 14)

 

huevos-rancheros

 

Ingredients

vegetable oil, for frying

8 small corn tortillas

430 g (151/4 oz) tinned refried beans (optional)

8 free-range eggs

120 g (41/4 oz/1 cup) grated queso fresco

your choice of extra accompaniments, such as avocado, sour cream, coriander (cilantro) leaves, hot sauce  or salsa verde

 

Tomato sauce

2 tablespoons vegetable oil

1 large brown onion, cut into 1.5 cm (5/8 inch) squares

1 red capsicum (pepper), cut into 1.5 cm (5/8 inch) squares

1 teaspoon dried oregano

1 teaspoon cumin seeds

1 x 400 g (14 oz) tin diced tomatoes

1 x 400 g (14 oz) tin red enchilada sauce

400 ml (14 fl oz) Fresh chicken stock  (page 56)

 

Fresh tomato salsa

2 large tomatoes, finely diced

1/2 fresh jalapeño chilli, finely chopped,  or to taste

1/2 small white onion, finely diced

1 large handful coriander (cilantro) leaves, finely chopped

lime juice, to taste

sea salt

 

Method

To make the tomato sauce, heat the oil in a heavy-based saucepan over medium–high heat. Sauté the onion and capsicum until soft and lightly browned. Add the oregano and cumin and cook for about 1 minute. Add the tomatoes, enchilada sauce and stock, then increase the heat to high. Bring to the boil, stirring frequently, then reduce the heat to medium–low. Simmer for about 30 minutes or until the sauce has reduced and thickened.

To make the tomato salsa, combine all the ingredients in a bowl. Adjust the chilli, lime and salt to taste, then set aside.

 

Heat about 60 ml (2 fl oz/1/4 cup) vegetable oil in a small frying pan over medium heat. Test the oil with a small piece of tortilla to make sure it’s ready – it should start to bubble immediately, but if it browns right away, it’s too hot. Place a corn tortilla in the oil and cook for about 30 seconds, then flip over and cook for another 30 seconds. (You want the tortilla to be golden but not hard.) Drain on a plate lined with paper towel and keep warm while you cook the remaining tortillas.

 

Wipe out the small frying pan and heat the refried beans, if using.

Meanwhile, fry the eggs in batches in a large frying pan (I like to leave the yolks runny).

 

Put two corn tortillas on each serving plate and top with the refried beans and fried eggs. Spoon the tomato sauce over the top, sprinkle with the cheese and finish with the fresh salsa. Serve immediately with your choice of extra accompaniments.

Fennel and Orange Salad: Neil Perry’s Good Cooking – Neil Perry

neil-perrys-good-cooking-coverImages and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Fennel and orange salad

Serves 4

“Use blood oranges when they’re in season or add some shaved raw globe artichokes.” (p.76)

fennel-and-orange-salad

Ingredients

1 large fennel bulb, halved lengthways  and thinly sliced

3 baby red radishes, thinly sliced

2 oranges, rind and white pith removed, sliced into rounds

1 large avocado, quartered and sliced

seeds of 1/2 pomegranate

2 tablespoons dill sprigs (optional)

 

Orange dressing

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

 

 

Method

 

To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

 

Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.