Leon Happy Salads

Written by by Jane Baxter & John Vincent, Conran Octopus 2015, Photography by Tamin Jones.

Leon Happy Salad Cookbook 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

Written by brian.

Innis and Gunn Ice CreamJust 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

Written by Brian Strauss.

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.

Lavender and Honey Ice Cream

Written by Brian Strauss.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Written by Brian Strauss.

Watermelon Feta Bruschetta Recipe2 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

Written by brian.

Spiked Watermelon Balls recipe1/4 small and ripe watermelon
1/3 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

Written by brian.

Quick Watermelon Parmesan Salad  recipe1 serving watermelon slices
1 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

Written by brian.

watermelon sangria recipes
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

Written by brian.

Fresh off the grill with new recipes from Lidgate's the Meat CookbookServes 4
500g (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

Barbecue Baby Back Ribs

Written by brian.

Barbecued Baby Back Ribs, New cookbook, Summer BBQ 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

Prawn & Ginger Noodle Salad

Written by brian.

Prawn & Ginger Noodle Saladitsucook
Serves 4
69 calories
1.5g saturated fat

100g (3½oz) dried vermicelli rice noodles
1 cucumber, cut into long thin 
strands or strips with a spiralizer 
or julienne peeler
150g (5½oz) cherry tomatoes, halved
250g (9oz) cooked peeled prawns

Thai Salad Dressing for Prawn & Ginger Noodle Salad

Written by brian.

Thai Salad Dressing itsucook
This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

GUINNESS, DATES, CHOCOLATE Cake

Written by brian.

Guiness, Dates  Chocolate CakeBIGFLAVORS: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.
"With a very small restaurant, and a loyal local clientele,having good staff is as important as serving good food, and I have been incredibly lucky. Emily has been with us since very early-on. Not only is she excellent at front of house, she bakes as well, and this is her recipe. In fact, in the beginning, she would bake this one for the cake table."




SERVES 8 TO 10
8 fl oz can of Guinness
2 1/2 sticks unsalted butter, plus extra for greasing
1 1/4 cups unsweetened cocoa powder

BUTTERNUT SQUASH MINT ROSEMARY ALMOND

Written by brian.

BUTTERNUT SQUASH MINT ROSEMARY ALMONDBIG FLAVORS from a Small Kitchen
Recipe from Big Flavor from a Small Kitchen
An eclectic mix of cooked and raw ingredients that finds butternut squash getting into bed with apples, mint, and grapes. Weird, but wonderful. Try it.

Serves 4 to 6

2 butternut squash
1/2 cup red rice, cooked and cooled
1/2 cup grape molasses
2 apples

Soyfoods: do they offer nutritional benefits?

Written by brian.

SoyFoodsDo they offer nutritional benefits? Can they cause health problems? Aren’t all soybeans genetically modified?

Tofu, a well-known but little-understood soyfood product, is the subject of such misconceptions, too. The truth is that tofu offers many health benefits: it’s low in saturated fat, cholesterol-free and is a good source of calcium. Tofu is also a high-quality complete protein that contains all 9 essential amino acids.

Whole Grain Mac and Cheese with Peas

Written by Robin Asbell.

whole grain mac and cheeseGo ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.

Lidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis

Written by brian.

recipes for the grillLidgate’s The Meat Cookbook by Danny Lidgate & Hattie Ellis, Mitchell Beazley 2016, photos Andy Sewell

Lidgate’s is a community butcher shop. Founded in 1870, A 160 year old family business and a treasured landmark in London’s Holland Park.

Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.

The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.

When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions, 

Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. 
We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used 
if you want to ensure the meat is really tender.

Teriyaki Chicken Potsu

Written by brian.

Teriyaki Chicken Potsuitsucook
Serves 2
33 calories
1.9g saturated fat

2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil

For the vegetables:
1 red pepper, cored, deseeded 
and sliced
1 carrot, sliced

Ginger Teriyaki Sauce for Teriyaki Chicken Potsu

Written by brian.

Ginger Teriyaki Sauce for Teriyaki Chicken Potsuitsucook
itsu’s take on the classic Japanese sauce, the addition of fresh ginger gives it added zing. Use this sauce 
to glaze salmon or chicken, or to dress vegetables.

Serves 2
3 calories
1.3g saturated fat

1 tbsp groundnut oil
1 shallot, diced
10g (¼oz) peeled fresh root ginger, sliced

Itsu 20 Minute Suppers

Written by brian.

Itsu 20 Minute Suppersitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...

By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones

About the authors:

Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.

Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATES

Written by brian.

PORK DRIED MANGO POWDER GINGER ROOT APPLE DATESBIGFLAVORS



Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.


MEAT
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."

SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)

Big Flavors from a Small Kitchen

Written by brian.

BIG FlavorsFirst published in Great Britain in 2015 by Mitchell Beazley. Chris Honor is an Australian-born chef who has been hailed by Giles Coren of The Times as ‘a nailed-on culinary genius’, running ‘the most rewarding small local restaurant I have encountered in years’. His recipes for great salads, sweet and savory bakes, soups, and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes.
Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’

Credits: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
photos: Tamin Jones

Cranberry Cornmeal Upside-Down Cake

Written by Robin Asbell.

Cranberry Cornmeal Upside-Down CakeCranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell.

Whole grain recipesIn the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.
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