Archive | cook books

yotam ottolenghi’s cauliflower cake

cauliflower cake by ottolenghi

This is one of those recipes that when you see it, your interest is immediately piqued and you set about bookmarking it in your mind to make sometime. I then saw it floating around the interwebs last week and knew it was a sign. I was already buying cauliflower to make the best ever whole roasted cauliflower recipe, so added another to my basket for this. 

cauliflower cake by ottolenghi

I was recently given a stunning wedge one of my favourite South African cheeses, The Dalewood Fromage Huguenot. It’s a 12 month old mature cheese that recently won The South African Dairy Product of the year award and I knew I wanted to use it in a beautiful recipe. It has a distinctly nutty flavour and creamy texture, but sadly can only be procured at the Dalewood farm shop on the Franschhoek-Simondium Road in the Winelands. You may of course also find it on the menu in a top local restaurant. Rumour has it that Peter Templehoff from the Greenhouse buys up most of the stock each year and it was there that I tasted it for the first time. Continue Reading →

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oat, raisin & almond cookies

The best oatmeal, raisin & almond cookies

These delicious old-fashioned oatmeal, raisin and almond cookies are from one of my all-time favourite baking books: ‘The Complete Magnolia Cookbook’ which I bought at the original Magnolia Bakery in NYC last year.  I have baked my way through their second book: ‘More from Magnolia‘, but this edition combines their first and second books, and are essential reference books for me. In all English-speaking countries outside the USA the cookie would be called a biscuit and be somewhat crisper, so I think the Americans can claim to have invented, or at the very least perfected the ‘cookie’ as we have come to know it everywhere. In most cases a cookie will be slightly chewy, but you can of course bake them longer for more crunch. I personally like a happy compromise. A crispy outer layer with a soft inner part, and I agree, they are the very best eaten fairly soon after they come out the oven. Continue Reading →

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chermoula aubergines with bulgar and yoghurt

chermoula aubergines with bulgar and yoghurt

It’s the most marvelous thing to read recipes from a place you have just travelled to and then seeing them in context for the first time. It’s literally like a veil is lifted and you can visualise the origins of the ingredients and the environment. I’m experiencing that with Ottolenghi’s book ‘Jerusalem’ at the moment and I feel like making everything in this gorgeous cookbook now. Continue Reading →

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espresso chocolate chip cookies

espresso chocolate chip cookies

So this is the recipe that for some bizarre set of circumstances never made it into my book. It was developed for ‘Sweet’, shot for ‘Sweet’, but somehow never made it into the glossy pages of my most beloved and decadent second cookbook. I only discovered this the other day while I was looking for the recipe. Thinking it was there, but also kind of knowing it wasn’t. The whole thing is weird. Anyway lucky for you I get to put it up here because what use is a recipe sitting on my hard drive gathering digital dust. Continue Reading →

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the bloody mary burger

The Bloody Mary Burger

This is the recipe for a Bloody Mary burger and it comes from Jan Braai’s fabulous new cook book ‘The Democratic Republic of Braai’. For anyone not living in South Africa, braai means barbecue here and its pretty much a national sport. Its Jan’s mission to unite all South African’s around a fire to celebrate our nation and our heritage. And of course to eat delicious food cooked over the flames. This Jan’s third braai cookbook and I have to agree with him when he says its his best. Although packed with simple recipes using easily accessible ingredients, the book is creative and has a distinct edge. In fact I’ll go so far as to say its the most exciting cookbook published this year (apart from mine of course). Continue Reading →

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