Eggplant & Harissa Sauté
- Cookbook Image:
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
1/4 cup sunflower oil
11/2lb baby eggplants,
thinly sliced
Recipes
The Low-FODMAP Recipe Book: Relieve Symptoms of IBS, Crohn’s
- Cookbook Image:
The Low-FODMAP Recipe Book is written by Lucy Whigham a specialist gut dietitian and can help you to take control of Irritable Bowel Syndrome (IBS), functional bowel disorder and digestive distress.
Dietary management is the key to managing IBS and other gut disorders. The most successful diet for bringing relief for symptoms such as bloating, abdominal distension, diarrhea and other digestive issues is the low-FODMAP diet, which has been medically proven in rigorous clinical trials to improve symptoms in up to 75 per cent of people with IBS.
- Book Name: The Low-FODMAP Recipe Book: Relieve Symptoms of IBS, Crohn’s Disease & Other Gut Disorders in 4-6 Weeks
Bourbon Salted Chocolate-Pecan Cluster Nice Cream
- Chef Comments:: Preparing daily meals while trying to maintain a healthy lifestyle can be a daunting task. After a long day at work, putting together a meal is the last thing you feel like doing, and there is no doubt that it is easier to eat out, take out, or have dinner delivered. This isn’t the healthiest approach to dinner since it’s too easy to make poor choices. Sometimes it’s nice to eat at home without planning or shopping ahead of time, and now you can with YumUniverse Pantry to Plate. In this one-of-a-kind recipe playbook, you get 30 mix-and-match master recipe templates that home cooks can infinitely customize and almost 100 new recipes based off those templates.
- Cookbook Image:
This one is for my grandparents, who loved their bourbon, and their sweets. If you don’t love a boozy kiss in a dessert, simply leave out the bourbon.
Ingredients
• ½ cup (50 g) raw pecan halves
• 1 tablespoon plus ½ cup (120 ml) maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• Two pinches cayenne pepper
• Two pinches ground cardamom (optional)
• 1 vanilla bean pod
• 3 cups (720 ml) canned full-fat coconut milk
• 1 tablespoon unrefined coconut oil
• 2 tablespoons bourbon
• 1 tablespoon arrowroot starch/flour
• One 3-ounce (85 g) dark chocolate bar
Easy Summer Pasta
By roasting tomatoes, eggplant, and zucchini together, you end up with a atatouillelike mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.
1 1/4 cups / 10oz / 300g halved cherry tomatoes
2 medium zucchini
1 aubergine, cut into -inch cubes
1 tablespoon olive oil or canola oil
2 teaspoons mixed dried herbs
(I like herbes de Provence)
2 3/4 oz / 75g fresh mozzarella cheese, torn into medium strips
1 1/2 cups / 5 1/2 oz / 150g dry whole-wheat penne pasta or 3 cups / 11oz / 300g cooked
- Book Name: The Savvy CookBook
Cannellini Beans with Balsamic Onions
This light summer stew of sorts makes the most of seasonal produce. The cherry tomatoes break down slightly into a barely cooked sauce to keep the dish fresh and quick. In the winter, use green or red cabbage in place of the beans and half a can of diced tomatoes in place of the cherry tomatoes.
Ingredients
1/2 cup / 2 3/4 oz / 75g string or green beans trimmed and cut into about 1 1/4 -inch lengths
1 tablespoon olive oil or canola oil
- Book Name: The Savvy CookBook
Carrot Ribbon, Cinnamon & Halloumi Salad
The lip-smacking salinity of the halloumi is tempered here by the sweet carrot ribbons and lime-pepped dressing. This salad is quick to assemble and looks super-impressive thanks to the undulating ribbons of carrot. Don’t forget to add the sesame seeds, which bring toasty pops of flavor to each bite!
3 large carrots
1/4 onion, thinly sliced
handful of cilantro, finely chopped
2 tablespoons sesame seeds
4oz / 115g halloumi cheese, cut into 1/4 inch-thick slices
2 handfuls of baby spinach
Dressing
juice of 1/2 lime or lemon
1/2 teaspoon honey or granulated sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon olive oil
pinch of salt
- Book Name: The Savvy CookBook
- Chef Bio: Izy Hossack is a 20-something cooking star on the rise with a hit blog, a huge Instagram following and band of admirers. For those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavor, The Savvy Cook has all the answers. While many of the recipes are suitable for vegetarian, vegan and gluten-free diets, this book is not about health fads, “antioxidants” or obscure ingredients; it’s about honest, nourishing, budget-conscious and delicious cooking! With features that include menu plans, “Tips and Swaps”, sneaky ways to cut down on meat and leftover suggestions for every ingredient, this collection of 150-plus easy-to-make, accessible recipes will be kind to your body, wallet and leisure time. The Savvy Cook is the perfect budget-friendly recipe resource. Izy inspires you to cook, eat and share flavorful, healthy food without skimping on taste or blowing the bank. As well as being a talented food writer, Izy is a photographer and food stylist, and styled and photographed all the food for the book herself.
Paella
My paella is not traditionally Spanish. It is more like a Portuguese dish in the sense that it combines seafood and meat. But I’ve been making it for years and it is a family favorite—one that, I might add, I often serve to guests. Served with crusty bread, a simple green salad and some good white wine, it makes a perfect Friday night dinner with friends. Gluten-Free Friendly
Large skillet or paella pan
1 red bell pepper, roasted (see Tips, page 166 in book)
4 cups chicken stock
1/8 tsp saffron, crumbled
2 tbsp olive oil 30 mL
Tagine of Chicken with Apricots
Tagine is the name for a type of earthenware vessel as well as the stew-like dishes that are cooked in it. They are popular throughout North Africa and differ among locales. This one is my own invention, but the addition of harissa gives it a Tunisian spin. I love the juxtaposition of hot and sweet flavors. It is easy enough to make for a weeknight meal, but with a tiny bit of dressing up, it is also perfect for guests (see Tips, below). Gluten-Free Friendly
Dutch oven
2 tbsp olive oil
3 lbs bone-in skin-on chicken pieces, cut into serving-size pieces (breasts and large thighs halved)
2 onions, thinly sliced on the vertical
Original San Antonio Chili- The Chili Pepper Bible
If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. Leftovers reheat well.
Gluten-Free Friendly
Sticky Pecan Cake
This is American baking at its best. Packed with unrefined sugars, maple syrup, sweet cinnamon, juicy apples and crunchy pecans, this cake is topped with ruby apples and drenched in a buttery syrup…heaven!Serves 12 | Preparation time: 15 minutes | Cooking time: 1 hour
140g (5 oz) unsalted butter, melted, plus extra for greasing
200g (7 oz) light muscovado sugar
150g (5½ oz) pure maple syrup
1 tsp ground cinnamon
Clementine and Pomegranate Cake
This is my alternative to a Christmas cake. It’s really stunning, with beautiful jewel-like pomegranate seeds that look like rubies. This is a very moist cake and uses whole fruits to ensure it is packed with festive flavours… it also happens to be gluten and dairy free! Serves 12 | Preparation time: 25 minutes, plus cooling | Cooking time: 2–2½ hours
4 clementines or satsumas, unpeeled
1 cinnamon stick
oil, for greasing
6 large eggs
Eric Lanlard’s Afternoon Tea
90 recipes for sweet and savory afternoon tea treats, this book contains all the cakes, pastries, tarts, tea sandwiches and biscuits you could wish for– from Porcini and pancetta éclairs, Lemon and pepper macarons with smoked salmon, and Herby lobster rolls to Pistachio and rose scones, Gluten-free chocolate cake, and Black-bottom cheesecake squares. Eric also serves up Red Velvet Cheesecake
This recipe combines the two bestsellers at Cake Boy – red velvet and cheesecake. It does require a little bit of effort, but it is worth it, as the reward is an amazing-looking tasty cake.Serves 12 | Preparation time: 25 minutes, plus cooling and overnight chilling | Cooking time: 35–40 minutes
175g (6 oz) butter, softened, plus extra for greasing
150g (5½ oz) golden caster sugar
2 eggs
115g (4 oz) self-raising flour
40g (1½ oz) plain flour
Thickest Human Snot Curd
Trolls,Ogres, and other Human- Hunters used to stock up on snot during flu season in order to enjoy this glutinous curd all year round. Humans snot was a popular treat so this would be appreciated as a gift by friends or neighbors who didn't own a snot extractor,or who lived in warmer climates where a lack of winter ills meant it was harder to procure. As snot became less readily available, Troll housewives developed this tasty alternative.Sufficient.—for 3 assorted jars
1½ lb cooking apples, quartered, cored, peeled, and diced
½ cup ginger wine
Fresh Pus Pie
Fresh Pus Pie was a firm favorite on the menu of many cadaver cafes up until about a century ago. It was delicious served warm and oozing from the oven or fire pit. The best pus was extracted from diseased humans and it could be very rich so diners were advised to limit themselves to one small slice. A dramatic drop in human diseases that produced oozing boils led to its demise and this modern recipe took over in popularity.Sufficient.—for 8 monster servings of pie
13 oz sweet shortcrust pastry
a little flour, for dusting
1 cup superfine sugar
Ginger DeadMan
Are the neighbors up all night slicing and dicing corpses? Do you want to shut them up once and for all? Or perhaps you’re having trouble stocking up on a decent harvest of corpses? Whatever your motives, these innocent-looking patties will bring down your victims quickly and cleanly. Save the spectacle of agonizing death throes and bloodcurdling screams for another occasion—these biscuits are meant for swift dispatch.Sufficient.—for 12 to 14 Ginger Dead Men
1 cup whole-wheat flour
1 cup all-purpose flour, sifted
The Monster's Cookbook
THE HOXTON STREET
MONSTER SUPPLIES COOKBOOK
"Everyday Recipes for the Living, Dead, and Undead"
For hundreds of years, Hoxton Street Monster Supplies has been supplying quality goods for the living, dead and undead - and this, its classic recipe book, has been in use for just as long.
Now, for the first time, it has been adapted for use by humans. So whether you are entertaining trolls, hosting a vampire soiree or expecting zombies round for tea, you can make delicious treats to suit every occasion.
In the store or online it isn’t unusual to find items such as, Night Terrors, part of our range of Tinned Fear, specifically tailored for children.Toasted Bone Chunks, Impacted Earwax, along with many other out of the ordinary edibles and a variety of gifts, tee shirts and more for the special monster in your life.
Homemade Granola with Wheat Germ
Nutrition Facts
Serving Size: 1/2 cup (62g)Servings Per Recipe: 9
Amount Per Serving:
Calories 250
Calories From Fat 90
Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.
MAKES 9 SERVINGS
2 cups old-fashioned oats
Mango Pineapple Smoothie with Wheat Germ
Mango Pineapple Smoothie with Wheat Germ
Nutrition Facts
Serving Size: 1 1/4 cup (270g)Servings Per Recipe: 2
Amount Per Serving:
Calories 140
Calories From Fat 15
Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.
Quinoa Oatmeal with Almonds, Apricots and Wheat Germ
Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.
SERVES 4
2 cups fat-free milk, plus more for serving
1/2 cup quinoa, rinsed
1/4 cup Kretschmer Original Toasted Wheat Germ
Chicken With Sweet Corn Dressing
(3½oz) cooked chicken breast, cut into strips½ an avocado, sliced
6 cherry tomatoes, halved
4 spring onions, chopped
½ a Little Gem lettuce
Leon Happy Salads
Leon was created on the matching principles that food can taste good and do you good. In this the latest addition to the Leon series of cookbooks, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, exciting, delicious salads that are healthy and happy.
Innis & Gunn Ice Cream
Just when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.Combine 2 cups heavy cream,
1 cup 2% milk,
1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).
Brown Sugar Butter Pecan Ice Cream
Brown sugar and candied nuts give this butter pecan ice cream its mellow caramel goodness.
Ingredients
Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions
Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.
Ingredients
Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions
Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.
Lavender and Honey Ice Cream
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup sugar
- 1 1/2 tsp lavender extract
- 1/2 cup honey
- 6 egg yolks
- In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract (or Fresh Dried Lavender) and honey over medium-high heat. Bring the mixture to a low boil.
- In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
- Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
- Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.
Watermelon Feta Bruschetta
2 tablespoons olive oil (preferably extra-virgin)2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste
Spiked Watermelon Balls
1/4 small and ripe watermelon1/3 cup water
1/2 cup light rum
1/3 cup sugar
1/3 cup fresh squeezed lime juice
1 teaspoon grated lime peel
Bring the water to a boil. Stir in sugar and simmer for 5 minutes. Remove from the heat and allow to cool somewhat before adding the rum, lime juice and the grated lime peel. Cut melons into balls with a melon baller. Pour the syrup over the fruit, mix gently, cover and chill for several hours before serving
Quick Watermelon Parmesan Salad
1 serving watermelon slices1 serving thin petals of parmesan cheese
drizzle fig balsalmic vinegar
Place thin petals of parmesan cheese over watermelon slices and drizzle with fig balsamic vinegar (available at most gourmet stores).
Servings will vary.
Watermelon Sangria
1 bottle red wine (preferably Spanish)
1/2 bottle white zinfandel
1/2 bottle Beaujolais
1/4 cup brandy
1/4 cup tequila
1 quart orange juice
1/2 cup lemon juice
1 cup club soda
1 cup watermelon juice
6 pieces star anise
1 sugar cube (or sugar packet) for garnish
1 sliced orange
serving maraschino cherries
Instructions
Whisk all ingredients - wine, brandy, tequila, orange juice, lemon juice, club soda, watermelon juice. Add sugar to taste.
Makes 8 servings.
#eatmorewatermelon
Italian beef burgers
Serves 4500g (1lb) minced beef (not too lean)
1 red onion, finely chopped
2 garlic cloves, crushed
6 green olives, pitted and finely chopped
10 sunblush tomatoes, roughly chopped
Lamb kebabs with rosemary, lemon & garlic
Makes 4 kebabs400g (13oz) lamb shoulder or leg steaks or neck fillet, cut about 2.5cm (1in) thick
4 woody stems of rosemary, about 15cm (6in) long
4 tablespoons olive oil
finely grated zest of ½ lemon
Barbecue Baby Back Ribs
Barbecue baby back of ribs Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds
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