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The book features a scrumptious collection of tried and trusted recipes for gifts from your kitchen - cakes, choux puffs, cookies, tarts, snacks and fillings with many variations, as well as several low-carb, high-fat recipes for people on special diets (Banting, paleo, keto, gluten free, sugar free). Master baker Katrien van Zyl tried to focus on easy, flop-proof recipes that you can rustle up without having to hunt for foreign ingredients. Step-by-step photographs illustrate more complicated techniques, so that anyone who can follow basic instructions will be able to achieve them. Katrien also shares packaging ideas for your baked goodies and explains ways to recycle containers and decorate them to suit any occasion. Packed with practical hints, the book further indicates for how long food will remain fresh at room temperature, as well as freezing times for those who want to start preparing for special events ahead of time. Katrien's Gifts from the kitchen is lavishly illustrated with stunning photographs showing that the most beautiful gifts can come from the kitchen. It has something for everyone, whether you are the one doing the baking, or the lucky recipient of a delicious, attractively packaged edible gift.
Show me a recipe with pecans, and I have to try it. Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact that her mother ""hardly made a cookie, candy, or pan of Sunday dressing without them,"" Kathleen Purvis teaches readers how to find, store, cook, and completely enjoy this southern delicacy. Pecans includes fifty-two recipes, ranging from traditional to inventive, from uniquely southern to distinctly international, including Bourbon-Orange Pecans, Buttermilk-Pecan Chicken, Pecan Pralines, and Leche Quemada. In addition to the recipes, Purvis delights readers with the pecan's culinary history and its intimate connections with southern culture and foodways. Headnotes for the recipes offer humorous personal stories as well as preparation tips such as how to choose accompanying cheeses.
This book is the ultimate beginners guide to spiralizing; featuring over 40 quick and easy recipes for super-healthy, flavour-packed spiralized meals. A brief introduction to spiralizing explains all of the health benefits and features a step-by-step guide to transforming your veg with a few cranks of a spiralizer's handle. Having a healthy relationship with food should never mean denying ourselves enjoyment from the meals that we eat but making small changes to our diet and incorporating more of the food that truly nourishes our bodies is something that can be easily achieved with the help of one simple tool: a spiralizer. Giving you all of the tools that you need to transform your diet, this is a must-have book for anyone looking to make small, positive changes towards living a healthier, happier life.
Hierdie boek bevat getoetste en vertroude resepte vir smullekker geskenke uit jou eie kombuis - vir koeke, poffertjies, terte, snoephappies en vulsels met verskeie variasies, tesame met etlike laekoolhidraat-, hoevetresepte vir die wat spesiale diete volg (Banting, keto, paleo, glutenvry, suikervry). Baasbakker Katrien van Zyl fokus hoofsaaklik op maklike, flatervrye resepte wat vinnig gemaak kan word, sonder 'n gesoek na vreemde bestanddele. Die moeiliker tegnieke word stapsgewys met duidelike foto's geillustreer wat dit doenbaar maak vir enigiemand wat aanwysings kan volg. Katrien deel ook idees vir die verpakking van die lekkernye, en verduidelik hoe jy houers kan herwin en versier om by enige geleentheid te pas. Daar is hope praktiese wenke en inligting oor hoe lank hierdie geskenkies by kamertemperatuur vars bly, asook hulle vriestydperk. Dit is ideaal as jy reeds lank voor 'n geleentheid wil begin bak en brou. Die boek is ryklik geillustreer met pragfoto's wat demonstreer dat van die mooiste geskenke uit jou kombuis kan kom. Dit bevat werklik iets vir almal, of jy nou die een is wat die bakwerk doen, of die een aan die ontvangkant van 'n heerlike, keurig verpakte smulhappie.
Om laekoolhidraat-maaltye voor te berei hoef nie vervelig of saai te wees nie. Ine Reynierse, outeur van die topverkoper Low-Carb Is Lekker, bring alledaagse disse weer terug na die laekoolhidraat-hoevet-spyskaart.
Met haar unieke deegresepte kan jy nou brood, muffins, oliebolle, nachos, pizza, vetkoek en selfs koeksisters geniet, maar sonder die oortollige koolhidrate. Haar eenvoudige en fynproewermaaltye, waaronder ’n paar plaaslike gunstelinge asook gunstelinge van oor die wereld heen, sal die hele gesin laat vra na meer ... meer gesonde maaltye!
As jy op soek is na eenvoudige en sakpasresepte vir 'n laekoolhidraat-leefstyl, is die boek jou beste bondgenoot.
‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.
Landbou Boerekos is 'n boek wat jou beste vriend in die kombuis gaan word. Dié boek is ingedeel volgens plaasprodukte en bevat 'n magdom resepte met appels, aartappels, bessies, dadels, droëbone, hoender, kool, druiwe, eiers, om maar 'n paar te noem, as hoofbestanddeel. Dit is volgeprop met tydlose Boerekosresepte en bevat meer as 100 resepte vir alles van Varkskenkelpastei en liplekker beesstert tot ’n verskeidenheid nageregte en gebak.
Delicious recipes for home-baked, rustic fruit desserts served warm from the oven from pies and strudels, to crumbles and cobblers. Whether bubbling with delicious juice, fragrant with warm spices or encased in crisp buttery pastry, warm fruit desserts are comfort food at it's very best. In Crumbles & Streusels you'll find traditional recipes such as Apple & Blackberry Crumble as well as plenty of new ideas like Cranberry & Orange Streusel. A chapter of Cobblers & More includes recipes guaranteed to become family favourites - try Blueberry & Lemon Polenta Cobbler or an indulgent Molasses Banana Cobbler. Or for a fun twist on a cobbler, try a Plum & Hazelnut Pandowdy. Bettys & Crisps are easy to make yet delicious to eat - try an Apple Brown Betty with Dried Cranberries & Pecans, Caramel Apple Crisp, or Nectarine & Ginger Crisp. Rich battered desserts such as Clafoutis, Slumps & Puddings are simplicity itself to prepare yet always impressive. Try a classic Cherry Clafoutis or Baked Brioche Pudding with Blackberries. If pastry is your thing, you'll find the perfect recipe in Pies, Tarts & Strudels. Try a slice of spiced Dutch Apple Pie, Free-form Caramelized Peach Tart or individual Apple & Blueberry Tarts or Praline Apple Strudel, all perfect for fuss-free entertaining. Deliciously moist Dessert Cakes to be eaten with a fork and served with plenty of chilled cream include Strawberry Buttermilk Cake, Pear & Ginger Crumble Cake and Upside-down Peach Cake.
Die gewilde en gerekende koskenner Herman Lensing vier 30 – op allerhande maniere, maar (natuurlik!) het die belangrikste daarvan met kos te doen.
Daar is byvoorbeeld 30-minute-resepte, die 30 dinge wat jy van wyn moet weet, en wenke van sy koskenner vriend oor hoe om jou gebak te laat skitter – en ook 30 goeie gewoontes, dinge wat sy ma hom nooit vertel het nie, maniere om gesond te bly en meer.
Die resepte word verdeel in die afdelings brood, maalvleis, graan, pasta, varkvleis, tuna, skaapvleis, en hoender. By elke afdeling is daar ook vier “moet-maak” resepte.
Herman deel sy kennis en wenke gulhartig, en nooi lesers ook om ’n bietjie uit sy lewe te leer.
In Boerekos met ’n twist gee Annelien ’n kwyllekker kinkel aan die eenvoudige, voedsame huiskos wat jou ma, ouma en oumagrootjie gemaak het. Dié 140 familieresepte vir soppe, souse, groente-, vleis- en nageregte én gebak en spenstreffers is getoets, bevat g’n vreemde bestanddele nie en sit die “resep-met-’n-les”-konsep voort wat haar gelyknamige blog en Facebookblad so 'n sosialemediasukses maak. Boerekos met 'n twist kan beskryf word as 'n kompakte 21ste-eeuse Kook en Geniet vir besige mense.
Hierdie boek is ook beskikbaar in Engels HIER
Annelien se kookboek-program begin op VIA, DStv kanaal 147 vanaf 9 April 2018 om 18:00.
Die Koekedoorwenner van 2016 gee haar/sy smaaklike gunstelingresepte onder die volgende hoofstukke:
- Lank, lank gelede
- Binne ’n uur
- So ’n bietjie Frankryk
- Kook saam met vriende
- Of maak dit jou eie …
- Klein en fyn
- Lekker vir oulaas.
Heerlike resepte wat deeglik beproef is en geskik is vir beginners, en vir die ervare kokke is daar ook ’n paar uitdagings.
Perfect for mid-week family meals or fuss-free entertaining, these delicious and wholesome one-pot dishes are the tasty and convenient solution for people who love good home-cooked food. At the end of a busy day, the thought of something bubbling away in the oven can feel like a welcome retreat, and these delicious home-made recipes are meant to do just that, provide a comforting meal, all with help of just one pot or pan. With little preparation, and enough time to walk away from the oven while it cooks to perfection, each dish is done with busy people in mind; those who want to spend a little time preparing something that is hearty and nutritious, all the while not being tied to the kitchen. For a meaty dish try the Meatball Tagine, an aubergine-filled Lamb Moussaka or a Farmhouse Chicken Casserole. For some fish favourites choose from the classic Crispy-Crumbed Fish Bake, Moroccan Prawn Ragout or Roasted Provencal Salmon with Vegetables. Or, if you want to showcase vegetables in dishes of their own, turn to the Sweet Potato, Spinach & Chickpea Stew or the Artichoke, Mushroom & Olive Pasta Bake. Each recipe is easy to make and can be eaten on its own, or at most with a green salad or some crusty bread. So, gather ingredients, ready your sheet-pan, casserole dish or pot and tuck in to this oven-to-table fare.
With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking. `When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.' With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II - A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.
Die Klassieke Suid-Afrikaanse Kookboek is ’n byderwetse Suid-Afrikaanse kookboek met heerlike maaltye vir familie en vriende. Die boek beeld ons moderne diverse Suid-Afrikaanse kultuur uit met invloede uit Ouma se kombuis, Mediterreense kulture, die Indiese kultuur en die Afrika-kultuur. Die Klassieke Suid-Afrikaanse Kookboek is ’n omvattende boek vir heerlike maklike huiskos oor kulture heen en bevat sowat 170 gunsteling- en nuwe innoverende resepte. Die skrywer gebruik vars en plaaslik beskikbare bestanddele en het die resepte verfyn om watertandresultate vir die beginner- en ervare kok te waarborg. Nie net spoor die boek jou aan om goeie kos te berei nie, maar dit dien ook as inspirasie met waardevolle lewenslesse, -waarhede en -leuses. Volkleurfoto’s beeld die eindresultate van elke gereg uit.
If you haven't heard of einkorn yet, get ready to get excited. Easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity these are just a few reasons why the ancient grain known as einkorn is quickly becoming one of the most popular grains/flours on the market--not to mention its sweet flavor and silky texture. How does one prepare this ancient grain? Popular food bloggers, Tim and Shanna Mallon of "Food Loves Writing," bring einkorn right to your table with this beautiful whole food cookbook that includes over 100 recipes, all featuring the world's most ancient grain. Recipes are broken into sections including breakfast, appetizers, breads, main dishes, and desserts, and include such hits as: Vegetable Quiche with an Einkorn Crust, Kale Salad with Einkorn Berries, Einkorn Cranberry Walnut Bread, Einkorn Cinnamon Buns, Acorn Squash and Caramelized Onion, Einkorn Salad, and Mexican Chocolate Einkorn Cookies. Get ready to embrace einkorn, not only for its health benefits, but its wonderful taste. Once you try " The Einkorn Cookbook," you'll never go back.
Whether you are the family berry picker, grocery store shopper or cook, here are the best time-tested recipes for cooking with the more abundant and popular species of wild berries indigenous to Alaska. It's all here, from currants to watermelon berries, from milkshakes to mincemeat. Included are recipes for breads, salads, main courses, desserts, preserves, candies, syrups, trail food, and even some beverages like juices, milkshakes, and punches. Many of the recipes are in the dessert category, but you will be surprised aw many other ways there are to use wild berries. Lowbush cranberries are particularly good in certain meat dishes, and are useful as a marinade for meat. Wild berries are fine for jam and jelly making, not to mention drying and freezing. Cultivated species may be substituted for wild berries in these recipes, but one must remember that they are often less tart than their wild relatives and adjustments in sugar added may be necessary."
Cited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!
'Next to my mother, there is no one who has influenced me more' - Nigella Lawson
'A leading light of Italian cuisine' - The Sunday Times Magazine
'The Godmother of Italian food' - Daily Mail Weekend
'For me, Anna's cooking really illustrates the essence of Italian food' - Angela Hartnett
'Anna's recipes and Anna's writing will endure because they are timeless' - Tom Parker Bowles
'BEYOND DOUBT, THE BEST WRITER ON ITALIAN FOOD' - NIGELLA LAWSON
A brand new collection of recipes from award-winning food writer Anna Del Conte
Vegetables all Italiana showcases the most delicious ways to cook fresh seasonal produce with all the reverence that it deserves. Featuring both classic and modern dishes, Anna presents the best-loved recipes for verdure collected throughout her career.
Ranging from gratins and fritters, to salads, soups and sauces and with over 130 recipes, this book highlights the enormous variety of dishes that can be made using different Italian vegetables.
From aglio to zucchina, it is a true celebration of food that praises the flavour and texture of each individual root, squash, bulb and pulse, and will teach any cook how to enjoy them throughout the year.
Weber Hot & Spicy is a straightforward guide to cooking mouth-wateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage.
Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices.
But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing.
Praised in Britain as a return to a forgotten tradition of literary food writing, a delectable and surprising celebration of cooking through the story of an early spring meal First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle's kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffrito of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook--and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, "What should I eat for lunch?" Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen.
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