KYLE
B O OK S
S P R I N G 2 0 17
Skinny Soups
Kathryn Bruton
Format 6½ x 9 in
turmeric and lemongrass
shellfish bisque
80 flavor-packed recipes of less than 300 calories
Serves 4
Extent 160pp
ISBN 978-1-909487-50-5
Price $19.95 flexi
Color photography
Laura Edwards
Publication date January
Rights World
sweet potato, sumac and
pomegranate with roasted
peanuts, coriander and lime
This dish makes use of the Turmeric and Lemongrass Paste on page 18,
teaming it with coconut water and the heads and shells of fresh king prawns
to make a superbly intense bisque base for the shellfish to be served in.
A real showstopper, it’s a good option for entertaining as the bisque
can be made ahead of time.
calories
141
DF
Sometimes I find sweet potato soup a little too sweet, but not here – teamed
with citrusy sumac, sour pomegranate, aromatic coriander and crunchy
roasted peanuts, it is what a bowl of fun should look like!
GF
Serves 4
calories
213
DF
GF (V/VE if using vegetable stock)
Carbs 7g Sugar 6.5g Protein 21g Fibre 0g Fat 3.2g Sat Fat 1.6g Salt 3g
Carbs 32g Sugar 16g Protein 5g Fibre 6g Fat 6g Sat Fat 2g Salt 0.2g
80g Turmeric and Lemongrass
Paste (page 18)
500ml coconut water
300g raw king prawns, heads and
shells on
300g mussels
300g clams
3 tablespoons fish sauce
juice of 1 lime
2 tablespoons coconut milk
coriander or parsley to garnish
Soups are perfect for low-calorie, big-flavor
meals and Kathryn Bruton has created a range of
skinny soups to suit everyone, whether they want
something warming and comforting, invigorating and
revitalizing, or wholesome and satisfying.
Chapters cover Smooth Soups, Broths & Consommés,
15-Minute Soups, Grains & Lentils, and Superfood
Soups, and include vegetarian, gluten-free, vegan,
and dairy-free recipes. From soothing Spinach, Oat &
Hazelnut Milk Soup, restorative Hangover Soup, and
tasty Turkey & Quinoa Soup with Peas to 15-minute
Mushroom Soup With a Kick, Kathryn minimizes the
use of cream and substitutes fattening butter with
nutritious olive, rapeseed, and nut oils, so that every
soup in Skinny Soups is less than 300 calories per
portion, but still jam-packed with flavor.
Place the Turmeric and Lemongrass Paste, coconut water
and 1.5 litres water in a large saucepan and bring to the
boil. Remove the heads and shell from the prawns, add to
the stock and simmer vigorously for 30 minutes. Run a
sharp knife down the back of each prawn, and then use the
tip of it to remove the intestinal tract. Rinse under cold
water and set aside.
1 medium onion, roughly
chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and
roughly chopped
1 teaspoon sumac
½ tablespoon coconut oil
400g sweet potatoes, peeled and
roughly chopped into 2cm
cubes
3–4 vine tomatoes (approx.
300g), roughly chopped
850ml chicken or vegetable stock
1½ tablespoons pomegranate
molasses
Wash the mussels and clams under plenty of cold water.
Discard any that are slightly open but don’t close when
tapped firmly on the counter. Remove the tough beards
protruding from the shells of the mussels along with any
barnacles on the surface.
When the stock has reduced by about a third, strain it
through a muslin-lined sieve (a clean J-cloth will also
work). Return to the cleaned-out saucepan, season with
the fish sauce and lime juice, adjusting to your taste.
Add the coconut milk, followed by the shellfish. Simmer
for no longer than 3–4 minutes. Serve garnished with
chopped coriander or parsley.
Sauté the onion, garlic, chilli and sumac in the coconut
oil and 1 tablespoon of water until soft and translucent –
about 5 minutes.
Add the sweet potatoes, tomatoes and stock, bring
to the boil and then simmer with the lid on for about
20 minutes, until the potatoes are tender. Leave to cool
a little before adding the pomegranate molasses. Blend
until silky smooth and season.
Garnish with the coriander, chopped peanuts,
pomegranate seeds, sumac and wedge of lime.
Tip: if you have a gluten intolerance and wish to use
shop-bought peanuts check they are gluten-free.
Garnish
small bunch of fresh coriander
leaves
30g roasted salted peanuts,
roughly chopped
seeds from ½ pomegranate
a few pinches of sumac
1 lime, cut into 4 wedges
Note: you can freeze leftover coconut milk in tablespoon
measures in an ice-cube tray for use in other recipes
throughout the book to prevent waste.
Bisque suitable for freezing without fish
70 SKINNY SOUPS
42 SKINNY SOUPS
Kathryn Bruton is a food stylist,
golden beetroot, fennel and saffron
with poached rainbow trout
This is a meal in a bowl – extremely substantial and filling. You can play
around with the fish you use. Some chargrilled scallops would be delicious,
with a little flourish of finely chopped chorizo. If you have any left over,
it is lovely to serve the fish cold on top of the reheated soup.
The contrast of hot and cold works brilliantly.
Serves 4
calories
137
DF
GF
recipe developer, and blogger.
Born in Ireland, she moved to
Edinburgh to study fashion, but
realized her real passion was food
and switched to a diploma in
Carbs 9g Sugar 8g Protein 13g Fibre 5g Fat 4.5g Sat Fat 0.8g Salt 0.3g
“Totally delicious—I could eat
these soups forever.”
—Rachel Allen
800ml vegetable stock
1–2 fillets of rainbow trout
(approx. 200g), skin left on
½ tablespoon olive oil
1 small leek, sliced
1 garlic clove, chopped
2 sprigs of thyme, leaves picked
1 large fennel bulb,
approximately 250–300g,
roughly chopped (set aside tips
for garnish)
400g golden beetroot, peeled
and grated
generous pinch of saffron
salt and pepper
dill, to garnish
1 lemon, cut into wedges
Bring the stock to the boil in a saucepan or frying pan
deep enough to fit the fish. When simmering, place the
fish in the liquid and cook gently for 5 minutes. When
ready, remove the fish to a plate or dish. Cover with
tinfoil and a tea-towel to keep warm. Skim any froth,
oils or fat that have risen to the surface of the stock.
Meanwhile, heat the oil with 1 tablespoon of water in
a medium saucepan and sauté the leek, garlic and thyme
for 5 minutes. Add the fennel, beetroot, saffron and
reserved stock and bring to the boil. Reduce to a simmer
and cook for 20 minutes.
cooking at The Edinburgh School
of Food and Wine. She now lives
in London.
Blend until smooth, then return to the saucepan and keep
on a very low heat. Use a sharp-pointed knife to peel the
skin from the fish, and gently flake the flesh, being careful
to leave behind any bones.
Pour the soup into heated bowls, and top with the
warm flaked rainbow trout. Garnish with dill and serve
immediately with a wedge of lemon.
Smooth Soups
25
www.kathrynbruton.com
Twitter: @KathrynBruton
2
K yle B ooks C a t a lo g
F OOD & DR I N K
3
Rainbow Bakes
Mima Sinclair
PIñaTa Cake
RainbOw tOwers
Serves 18 Prep time: 1 1/4 hours plus cooling Cook time: 20–25 minutes
Format 8 x 6 in
40 show-stopping sweet treats
350g unsalted butter, softened,
plus extra for greasing
350g caster sugar
Extent 112pp
ISBN 978-1-909487-60-4
Price $14.95 Hardcover
Color photography
Danielle Wood
Publication date March
Rights World
serves 15 Prep time: 1 hour, plus cooling and chilling cook time: 30–45 minutes
The ultimate party centrepiece, one slice of this impressive cake will reveal
its hidden sweet secret! Choose your own colour icing and type of sweets!
6 large eggs
350g plain flour
21/2 teaspoons baking powder
1 teaspoon fine salt
1 teaspoon vanilla extract
4 tablespoons whole milk
Taste the rainbow with this celebration of color and
creativity! Mima Sinclair has pulled out all the stops
in creating a collection of delicious cakes, cupcakes,
cookies, small treats, and desserts that will brighten
anyone’s day.
Layers of rainbow sponge are sandwiched together, then cut into squares.
Perfect for an afternoon treat and a nice change from the classic cupcake.
1. Preheat the oven to 180°C/gas mark 4. Grease and line 3 x 20cm
750g unsalted butter, softened, plus
round cake tins with baking parchment.
extra for greasing
750g caster sugar
2. Using an electric hand whisk, beat the butter and caster sugar
9 large eggs, lightly beaten
together in a large bowl until light and fluffy. Add the eggs,
750g self-raising flour
one at a time, beating well after each addition. Sift in the flour,
1 tsp salt
baking powder and salt and fold through evenly with a large
100ml whole milk
spoon. Stir in the vanilla extract and milk until combined.
2 teaspoons vanilla extract
3. Divide the mixture between the prepared tins, spreading evenly.
food colouring pastes (purple, blue,
Bake for 20–25 minutes, or until a skewer inserted into the
For the buttercream
centre comes out clean. Leave to cool in the tins for 5 minutes,
500g unsalted butter, softened
then turn out onto a wire rack and leave to cool completely.
1kg icing sugar, sifted
1 teaspoon vanilla extract
pink food colouring paste
(or your chosen colour)
To decorate
1kg colourful mixed sweets
you will need
round cookie cutter, about 10cm
diameter
green, yellow, orange and red)
4. Meanwhile, for the buttercream, beat the butter, icing sugar
375g icing sugar, sifted
and vanilla extract together in a bowl until light and fluffy. Stir in
300g full-fat cream cheese
pink food colouring paste, until you reach your required colour.
1 teaspoon vanilla extract
5. Once the cake layers are cold, take one layer and cut a hole
and fold through evenly with a large spoon. Stir in the milk and
vanilla extract until combined.
bowls. Add a different food colouring paste to each bowl,
required colours. Spoon two of the coloured cake mixtures into
the prepared tins, spreading evenly.
4. Bake for 10–15 minutes, or until a skewer inserted into the
centre comes out clean. Leave to cool in the tins for 5 minutes,
then turn out onto wire racks and leave to cool completely.
two more of the coloured cake mixtures into the tins and
cake layer. Sandwich these two layers together with some pink
spread evenly, then bake and cool as before. Repeat this step
buttercream, then cover the top layer with more buttercream.
one final time to bake the final two cakes.
Fill the central hole with mixed sweets, then place the final
5. While the cakes are cooling, make the cream cheese icing. Beat
uncut cake sponge on top to enclose the sweets completely.
the butter and icing sugar together in a bowl until light and
fluffy. Gradually beat in the cream cheese, a spoonful at a time,
then gradually (without eating too many!) cover the whole
then beat in the vanilla extract until smooth and combined.
cake with the remaining mixed sweets. Slice and serve.
6. Once all the cakes are cold, sandwich the cake layers together,
spreading a layer of icing between each one, starting with the
purple sponge, then the blue, green, yellow, orange and red
ones. Chill in the fridge for 1 hour.
7. Use a serrated knife to trim the edges and then cut the cake
into 15 squares to serve.
12
48 Rainbow Bakes
Rainbow Bakes
Mima Sinclair is a food writer who
has cooked, tested, written, and
rainbow Fudge
developed recipes for numerous
Makes 60 pieces Prep time: 30 minutes, plus freezing and chilling Cook time: 5–10 minutes
vegetable or sunflower oil, for
greasing
K yle B ooks C a t a lo g
together in a large bowl until light and fluffy. Gradually add the
eggs, beating well after each addition. Sift in the flour and salt
3. Weigh the mixture, then divide it evenly between six smaller
Quickly wash and dry, then re-grease and line the tins. Spoon
out of the centre using the cookie cutter. Repeat with a second
This is the simplest cheat’s fudge you will ever make – there is no boiling
involved, so it is safe and fun to make with children.
4
37cm Swiss roll tins with baking parchment.
2. Using an electric hand whisk, beat the butter and caster sugar
adding a little at a time and stirring until you reach your
for the cream cheese icing
300g unsalted butter, softened
7. Use the remaining buttercream to cover the cake completely,
Rainbow design is on trend—maybe as a result of
gloomy international news—with their frivolity and
vibrancy creating a feel-good factor that is infectious
and a perfect antidote to the depths of a grey winter.
As always with Mima, she includes helpful tips and
techniques so you can make your creations with
confidence. Including a Christmas Ombre Crepe Cake,
Rainbow Yule Log, Disco Dip Valentine’s cookies, a
Piñata Cake filled with hidden sweets, Marshmallow
Funfetti Blondies, a Macaroon tower, Multi-colored
Meringues, and, of course, the ultimate Rainbow Layer
Cake, this book contains inspirational recipes that will
bring happiness to any occasion.
1. Preheat the oven to 180°C/gas mark 4. Grease and line two 26 x
“A collection of cakes and
other sweets that makes
that rainbow in the sky pale
by comparison. With this
book you’ll have your friends
lining up for you to bake their
birthday cakes!”
—Nick Malgieri, author of
Pastry and Bake!
450g good-quality white chocolate
[(minimum 30% cocoa solids)],
roughly chopped
397g can condensed milk
30g salted butter
1/2 teaspoon orange extract
food colouring pastes (purple, blue,
green, yellow, orange and red)
cookbooks, Sainsbury’s magazines
1. Lightly grease a 16 x 10 x 8cm loaf tin with a little oil and line
and worked with a number of
with clingfilm.
2. Place the white chocolate, condensed milk and butter in a
medium, heavy-based saucepan and set it over a low-medium
heat. Stir gently until melted, smooth and combined, then stir
in the orange extract.
top chefs. This is her third book
3. Divide between six bowls and stir a little food colouring paste
with Kyle Books, following the
into each portion until well combined.
4. Pour the purple mixture into the lined loaf tin and freeze for
15 minutes.[ok to put a still warm mixture in the freezer?] yes
it cools very quickly. Meanwhile, cover the remaining bowls
with clingfilm. Repeat this process with the blue, green, yellow,
orange and red mixtures, pouring each mixture over the
previous layer and freezing each layer as above. Cover with
clingfilm and leave to set overnight in the fridge until firm.
5. Turn out onto a chopping board, peel off the clingfilm and cut
the fudge into 20 even slices, then cut each slice into three
bestselling Mug Cakes and
Gingerbread Wonderland.
pieces. Store in an airtight container in the fridge to keep the
fudge nice and firm (see Cook’s Tip).
Packed into an airtight
container (with baking
parchment between each
layer) and stored in the
fridge, this fudge will keep
well for up to 2 weeks.
sweets & desserts
87
www.mimasinclair.com
@mimasinclair
F OOD & DR I N K
5
The New Vegan
Áine Carlin
RAW
Extent 176pp
ISBN 978-1-909487-58-1
Price $19.95 paperback w/ flaps
Color photography
Nassima Rothacker
Publication date April
Rights World
Going vegan can be daunting. Many familiar foods and
products are out of bounds, and it can be hard to know
how to enjoy a healthy, tasty diet. In her new book, top
vegan author Áine Carlin guides you through adopting
a vegan lifestyle, with tips on what to tell people about
your new diet, what you can eat at a restaurant, dealing
with cravings, and her take on vegan-friendly fashion
(in 2015, she was named Most Stylish Vegan by PETA).
GLUTEN
FREE
FOR THE ‘BUTTER BEAN’ FILLING:
400g can butter beans, drained and rinsed
¼ teaspoon sea salt
juice of ½ lemon
½ teaspoon garam masala
1. Roughly mash the butter beans with the
salt, lemon juice and garam masala in a bowl
and set aside.
2. Whisk both flours with the bicarbonate
of soda, sea salt and turmeric in a bowl.
Whisk in the lemon juice and water. Melt the
coconut oil in a small heavy-based frying pan
and add to the batter. Whisk to combine.
3. Return the pan to the heat and when it
has reached a medium-high heat, add just
under half a ladle of batter. Swirl the pan so
the batter meets the edges and cook until
you see bubbles appearing on top and the
edges look crispy.
4. Place a layer of spinach leaves, if using,
in the centre of the crêpe and add a
tablespoon of the butter bean mixture and
a splash of your favourite hot sauce, if using.
Use a spatula to roll the crêpe.
5. Carefully remove the rolled crêpe from
the pan and repeat. You can keep the
crêpes warm in a low oven or consume hot
straight out of the pan.
LAYERED
NO-BAKE
PESTO TART
I’m not going to lie. When I first
came across ‘raw food’ it kinda
freaked me out. Even though I’d
happily chow down on crudités
and loved eating fruit, the thought
of an entirely raw meal really did
not appeal. Little did I know the
immense cuisine that embodies
this often much-maligned
movement is vast and delicious,
and after trying out a few dishes
in raw food restaurants, such as
Saf, I was officially hooked. Almost
six years down the line and I’m
forever experimenting with raw
food in my own kitchen. This
carrot, cashew and pesto combo
makes for a great dinner party
starter dish or entrée for a fancy
lunch. The layers of textures and
flavours are sure to trick your
guests into thinking that you’d
spent the day cooking instead of
assembling... never a bad thing in
my book. Serves 4–6
50g gram flour
50g plain white flour
¼ teaspoon bicarbonate of soda
½ teaspoon sea salt
1 teaspoon ground turmeric
juice of ½ lemon
180ml water
½ tablespoon coconut oil, plus a little extra
for oiling
spinach leaves, wilted or raw (optional)
hot sauce (Tabasco, Cholula etc.) (optional)
FO R T H E C RU ST:
2 small carrots, finely grated
70g walnuts
1 tablespoon mixed seeds
1 heaped tablespoon ground cumin
½ teaspoon paprika
½ tablespoon coconut oil
salt and freshly ground black
pepper
FO R T H E C AS H E W C RE A M :
130g soaked cashews (see page
120)
juice of ½ lemon
½ tablespoon coconut oil
FO R T H E P E STO :
30g fresh basil leaves
30g spinach
2 tablespoons mixed nuts (walnuts
and pecans work best)
juice of ½ lemon
1 small garlic clove
3 tablespoons extra virgin olive oil
3 tablespoons flaxseed oil
FO R T H E C A RROT S E RV I N G
SAU C E :
½ stoned Medjool date
1 tablespoon mixed seeds, such as
pumpkin, sesame and sunflower,
to serve
SPECIAL MEALS
Great recipes, no-nonsense advice, and simple tips
Wafer thin but with a good amount
of chew, these are the ultimate
grab-and-go pancakes. They are so
easy you could happily make them
a weekday feature – and best of all
there’s no flipping required, yippee!
With a slight nod to India (I love
my spices and can’t get enough of
gram flour) these have pretty much
surpassed any existing savoury
pancake recipe in my repertoire.
I’ve gone for a butter bean filling
because I wanted to keep this dish as
straightforward as possible. Simplicity
aside, the creaminess of the butter
beans are the perfect pairing to
the tangy crêpes and the spinach
is that final green flourish I can’t do
without… although rocket would
work just as well. Serves 2–3
GOOD MORNINGS
Format 7½ x 9¼ in
SAVOURY
‘INDIAN-STYLE’
CRÊPES
45
104
1. Squeeze out any excess
juice from the grated carrots
into a bowl – reserve this juice
for the sauce. Put all the crust
ingredients in a food processor
or mini blender and blitz until
it forms a fine rubble. Taste for
seasoning and add a little more
salt and pepper if necessary.
2. Line a 15cm tart tin or 225g loaf
tin with baking parchment and
press the crust evenly into the
bottom. Freeze or refrigerate for
30 minutes to set.
3. Put all the cream ingredients
in a food processor or blender
with 50ml water and blitz until
completely smooth, scraping
down the sides as you go. This
may take a while but persevere
and it eventually becomes
smooth. Check for seasoning,
then pour the cream over the
chilled carrot crust, reserving one
heaped tablespoon for the sauce.
Smooth out with a spatula and
refrigerate for about 1 hour.
4. Put all the pesto ingredients
in a food processor or mini
blender and blend until coarse
but spreadable. Taste for
seasoning and add a touch more
salt and pepper if necessary.
Refrigerate for 20 minutes.
5. Put the reserved carrot juice
in a food processor or blender,
add the reserved tablespoon of
cashew cream and the date and
blitz until completely smooth.
6. Carefully lift the chilled tart
out of the tin and ease it onto a
serving board. Spoon over the
pesto and carefully spread out
using a spatula. Drizzle over the
carrot sauce and adorn with
crushed seeds and nuts.
Áine Carlin is a writer, blogger
and former actress. Her first book,
6
K yle B ooks C a t a lo g
GLUTEN
FREE
“Whether you’re a veteran
vegan or just getting started
with compassionate cuisine,
Áine Carlin’s simple, creative
recipes are sure to inspire.”
Serves 4–6
—PETA on Keep it Vegan
134
Keep it Vegan, was published by
FRUIT ’N’ NUT
TRUFFLES
Something shifts when you turn
vegan. All that sugary sweet
confectionery gets replaced with
high-quality dark chocolate full of
antioxidants and other ‘good-foryou’ ingredients. Don’t ask me how
but your palate will change – even
if all you can think about right now
is a good ol’ bar of Dairy Milk... or
whatever your chocolate vice may
be. I remember being partial to
the odd bar of ‘Fruit and Nut’ (that
crunch and chew just did it for me)
although in hindsight I now realise it
was more to do with the dried fruit
and crunchy nut inclusion rather
than the gluey ‘chocolate’ that
encased it. So, in an attempt to relive
my youth (it won’t have been the first
time) I embarked on a quest to put
my favourite flavours (and textures)
into a wholly vegan truffle using only
the best ingredients and with the
added bonus of being kinda good for
you... and you know what? It works!
‘Fruit and Nut’ quest complete.
SWEET STUFF
There are more than 90 tempting recipes tailored to
people giving up meat, fish, and dairy for the first time,
including Jerk-marinated Cauliflower Steaks for a main
and Macadamia Cream Blueberry Pie for dessert, and
there are delicious selections of raw and gluten-free
dishes. Learn how to make your own plant milk, nut
cream, and even vegan-friendly beauty products.
Áine’s practical advice, non-judgmental approach, and
tempting recipes are the perfect tools as you begin
your vegan journey.
Kyle Books in 2014.
1 tablespoon coconut oil
100g dark chocolate chips
2 tablespoons tahini
1 tablespoon agave nectar
1 teaspoon vanilla extract
pinch of salt
30g hazelnuts, roughly chopped
30g dried cranberries
cocoa powder, for dusting
1. Put the coconut oil into a small
saucepan set over a medium heat and
once melted add the chocolate chips.
Let the chocolate melt slowly over a
low heat before adding the tahini, agave,
vanilla extract and salt. Gently whisk
together to fully incorporate all the
ingredients.
2. Add the hazelnuts and cranberries to
the melted chocolate and fold through
to evenly disperse.
3. Line a 225g loaf tin with baking
parchment and pour in the chocolate
mix, smoothing with the back of a
spatula. Refrigerate overnight.
4. Remove the chocolate slab from the
tin and cut into large squares or sticks.
Dust each piece in cocoa powder. Best
kept refrigerated and will keep for up to
a fortnight.
www.peasoupeats.com
@ainecarlin
F OOD & DR I N K
7
Perfect Plates in 5 Ingredients
John Whaite
Orange and Za’atar
Flat Iron Steak with
Aubergine and Artichoke
Format 7 x 10½ in
Extent 208pp
ISBN 978-1-909487-59-8
Price $29.95 Hardcover
Color photography
Helen Cathcart
Publication date April
Rights World
100 Stunning Yet Simple Recipes from the winner of
The Great British Bake Off
SERVES
FOUR
John’s expansion from just baking to a range of cooking
demonstrates his striking talent with clever ideas for
home cooking that will inspire and delight.
Spanakopita, the classic Greek pie made with feta and
spinach, is undoubtedly hard to compete with. My version
here is totally off-piste in terms of flavour, but it is made,
somewhat reassuringly, in the same way. And – dare I say
it – I think this updated version gives the original a run for
its money.
Although steak, chips and béarnaise sauce is difficult to compete
with, this is a gorgeous alternative. The orange not only offers a
refreshing tang, but it’s acidity helps to tenderise the steaks, too.
Za’atar is a strange, fairly subtle, spice blend and is usually a
mix of oregano, sesame and thyme, though each brand can be
totally different.
Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly
grease a 20cm sandwich tin.
The steaks are turned frequently during frying, and that’s
because with flat iron, as with skirt and flank, the fibrous steak
is very easily overcooked and can become tough. This method
ensures an even, gentle cooking.
John Whaite offers beautiful, innovative, pared back
recipes that are simple to cook and stunning to serve.
With only five ingredients per recipe (excluding the
‘essentials’ of butter, oil, salt, and pepper), this is
practical, fun cooking.
Chapters are divided into Weekend Morning Plates for
breakfasts and brunches, Hearty Plates of comfort food,
Every Day Plates for easy week-night suppers, Worth
the Wait Plates for slow cooking, Posh Plates for easy,
impressive dishes, Many Plates for sharing, and finally
Dessert Plates for simple cakes and sweet treats.
Squash, Gorgonzola
and Rocket Spanakopita
2 oranges
2tbsp za’atar
spice blend
4 x150g flat
iron steaks
2 aubergines
1x 400g (ish) jar/can
artichoke hearts
olive oil
sea salt flakes
coarse black pepper
8
While the squash roasts, heat 1 teaspoon of olive oil over a
high heat in a large saucepan. Add the rocket – you may need
to do this in batches – and stir-fry until completely wilted
down. Allow to cool until cold enough to handle, then put into
a clean tea towel and squeeze out every last drop of moisture.
Add to the roasted squash pieces and mix together. Pull the
cheese into small chunks and add to the bowl along with the
eggs and a pinch of salt and pepper. Mix until everything is
well incorporated.
Season the steaks with salt and pepper, then fry in the hot frying
pan for six minutes each, turning the steaks every minute. If you
prefer the steaks a little less rare, fry as above, for eight minutes.
After this time, wrap the steaks in foil and allow to rest for a good
10 minutes.
Dice the aubergine into 1-inch chunks and halve the artichoke
hearts. Drench the aubergines in two tablespoons of oil and a
good pinch of salt and pepper. Heat a frying pan over a high heat
and once hot, add the artichokes and fry for about five minutes,
until slightly coloured. Add the artichokes and fry for a minute
more. Place onto plates. Peel and slice the remaining orange and
add to the plates, and sprinkle over the remaining za’atar.
550g baby leaf rocket
180g gorgonzola
cheese
2 large eggs
3 filo sheets
Olive oil
Sea salt flakes
Coarse black pepper
75g unsalted butter
In a saucepan, heat the butter over a high heat until melted –
don’t let it brown. Unroll the sheets of filo pastry. Paint one
sheet with a little melted butter and lay that, buttered-side-up,
into the cake tin, allowing the surplus to overlap the sides of
the tin. Repeat with the remaining sheets, laying each at a
different angle to the next so that the entire tin is covered. Pile
the filling into the tin, squashing it down lightly, then fold the
surplus pastry up and over it to conceal it entirely. Bake for 30
minutes, until the top is lightly golden and crispy.
Slice the steaks into thin strips – do this against the grain of
the meat to ensure you get tender pieces - and set on top of the
aubergine and artichoke salad. Pour any juices from the foil over
the top and serve.
EVERYDAY PLATES
750g butternut squash
(about 1 small squash)
Peel the butternut squash and chop into 2cm chunks, throwing
away the seeds and pulp. Put the chunks into a baking tray
and add 2 tablespoons of olive oil, a generous pinch of salt
and pepper and toss to coat well. Roast for 45 minutes until
softened, then tip into a heatproof mixing bowl to cool.
To make a marinade simply combine together the zest and
juice of one orange, half of the za’atar and a tablespoon of oil.
Rub this into the steaks, cover, and leave to marinate at room
temperature for just an hour.
SERVES
4–6
This is great served warm or cold, but I would recommend
you let it cool for 15 minutes or so after baking. That way, the
eggs set, the flavours mingle and everything is improved. You
can cut it into small diamond shapes to serve, but I prefer a
hearty triangular wedge.
EVERYDAY PLATES
9
122
POSH PLATES
POSH PLATES
123
John Whaite won the third series
of The Great British Bake Off.
Coconut Macaroon
and Lime Cheesecake
SERVES
10
“This book … is as rich in
flavour and flair as his previous
two titles; the pared-back
approach certainly doesn’t
imply any constraints on his
creativity.”—Nigella Lawson
360g white mini
marshmallows
300g desiccated
coconut
300g good-quality
lime curd
450g full-fat
cream cheese
Zest of 1 lime
He studied at Le Cordon Bleu,
though his love of food came from
On one of my particularly greedy afternoons, I was
nibbling on a batch of – admittedly, shop-bought – coconut
macarons, and thought they were a little dry. I raided the
fridge and found cream cheese and lime curd, so I put
them both to good use. The idea for this came instantly,
and the next day I had to get down to work. The trick
to an utterly toothsome macaroon base is to combine the
coconut with melted marshmallows before baking. And since
marshmallows are a great setting agent, I used them for the
filling, too, so there is no need to bake that.
learning at his mother’s knee. He
is resident chef on ITV’s Lorraine
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and
line the base and sides of a 23cm springform cake tin.
and the presenter of ITV food
For the coconut macaroon base, put 180g of the marshmallows
into a heatproof bowl with 1 tablespoon of water. Set over a pan
of barely simmering water and stir until the marshmallows melt
into a thick goo. Add the coconut – still over the heat – and stir
until well coated in the marshmallow melt. Tip into the cake tin
and press it over the base and up the sides. I find it far easier
when I grease my hands with a little oil, and I prefer a more
rustic, uneven edge (see picture). Bake the base in the oven
for 20 minutes, until golden brown. This will puff up a little,
so as soon as it comes out of the oven, press it down gently to
compact it. Allow to cool.
programme Chopping Block. He
has also opened his own cooking
school, John Whaite’s Kitchen.
For the filling, repeat the marshmallow melting process with the
remaining 180g marshmallows and another tablespoon of water.
Once melted, remove from the heat and beat in the lime curd,
then beat in the cream cheese – it’s easier to do this with a whisk
but don’t whisk to aerate, just vigorously mix until smooth. Pour
the filling into the cooled coconut base and refrigerate overnight.
Don’t be impatiently prodding this or prematurely slicing it; just
forget about it until it sets completely. Sprinkle over the lime
zest before serving.
190
SWEET PLATES
This is his third book.
SWEET PLATES
191
www.johnwhaite.com
@JohnWhaiteBakes
8
K yle B ooks C a t a lo g
F OOD & DR I N K
9
Around the World in 120 Salads
Katie & Giancarlo Caldesi
peach & lentil salad with
warm pork tenderloin
serves 4–6
Pork and fennel seeds have been a classic combination in Italy
since ancient Roman times. Wild fennel grows abundantly and
produces masses of yellow flowers that are gathered for fennel
pollen or left to mature until the seeds form. It always amazes
me that Italians grow it to eat and in the UK we grow it mainly
for beauty. We believe you can do both. Wild fennel is often to be
seen in the UK but many people don’t realise it can be eaten and
Format 10 x 8 in
fresh healthy delicious
Price $24.95 flexi
Color photography
Helen Cathcart
Publication date May
Rights World
10
K yle B ooks C a t a lo g
omit the sugar and butter from the peaches if you prefer, they
brown well under the grill if left naked but can be a little dry. As
saffron is an acquired taste, I normally do a few plain buttered
peaches and some with saffron strands.
the peaches would work equally well without the pancakes as a
dessert.
for the granola
Preheat the oven to 130°C/gas mark 1/100°C/gas ½ and line a
Use the ingredients from the Apricot and Fig stuffing on page XXXX
baking tray with baking parchment.
for the lemon crème fraîche
With a selection of essential dressings to complement
any salad, this mouthwatering collection of inspirational
recipes will ensure you’ll never be stuck with a limp leaf
of iceberg lettuce ever again.
our Egyptian chef friend in Cairo. They are particularly good with
a spray of rose water over the top. If you are being super healthy
between the Italians and the English!
1 tablespoon fennel seeds
Salads are fresh, healthy, and delicious—and infinitely
adaptable. Katie and Giancarlo show how salads are
perfect for any time of day and occasion—Watermelon,
Feta, & Mint for a refreshing breakfast, meat, fish,
and vegetable-based mains for a complete meal plus
recipes for starters and side salads where salad plays a
supporting role. They even cover sweet salads such as
Roast Black Fruit Salad or Raspberries & Redcurrants
with Whipped Ricotta for a healthier alternative to an
indulgent dessert. Featuring recipes from around the
world you can enjoy Korean Roasted Duck with FiveSpice Fruit Salad or a spicy Mexican Beef Salad, sample
Mediterranean flavors with Zucchini & Zucchini Flower
Carpaccio and Greek Lemon Chicken, or savor Middle
Eastern classics such as Fattoush and Tabbouleh.
These perfumed peaches are another great recipe from Moustafa,
We love to have this for a weekend breakfast with coffee but
serves 6
instead enjoy looking at the feathery fronds. Ahh, the difference
Extent 208pp
ISBN 978-1-909487-61-1
saffron peach and
mint salad with banana
pancakes & lemon
crème fraîche
Crush the fennel seeds using a pestle and mortar and sprinkle them
1 garlic clove, finely chopped
over a piece of baking parchment with the garlic and salt. Trim any
1 teaspoon fine sea salt
tough silverskin from the tenderloin and roll it in the garlic, salt and
200ml crème fraîche
finely grated zest of ½ lemon
1 teaspoon lemon juice
To make the granola, whizz the dates, sultanas, dried apples, vanilla
extract, cinnamon and nuts in a food processor until they form a
rough paste. Remove from the processor and stir in the pumpkin
seeds. Use your hands to crumble the mixture into bite-sized pieces
and spread out onto the lined tray. Bake for 30–40 minutes or until
1 x 600g pork tenderloin
crushed fennel seeds on the paper. Roll up in the parchment, place
1 teaspoon caster sugar or raw mild honey, plus extra to taste
1 tablespoon extra virgin olive oil
on a plate and transfer to the fridge for at least 30 minutes and up
for the pancakes
cool and transfer to an airtight container – they will keep for up to
2 ripe bananas
5 days.
for the dressing
to a day.
juice of 1 lemon
Preheat the oven to 180°C/gas mark 4. Remove the pork from the
4 tablespoons extra virgin olive oil
fridge to come to room temperature while you make the salad.
salt and freshly ground black pepper
for the salad
390g can Puy or bijoux verts lentils, rinsed and drained
60g soft dried prunes, roughly chopped
2 tablespoons finely chopped flat-leaf parsley
75g spinach, kale, lettuce, mustard leaves or rocket
2 peaches, stoned, skin on and each one cut into 12 slices
2 tablespoons chopped dill or wild fennel
For the dressing, combine the lemon juice and oil in a bowl and
season to taste.
For the salad, the lentils should be at room temperature or lightly
warmed in a pan over a low heat. Mix the lentils, prunes and parsley
1 vanilla pod, seeds only or ½ teaspoon vanilla extract
2 tablespoons groundnut oil or spray oil, for frying
for the peaches
together, add half the dressing and toss to combine – keep the
6 peaches
15g butter, melted
lentils on a large platter with the leaves, peach slices and dill.
the pork all over to seal in the juices. Transfer to a roasting tin and
firm to the touch, dry through to the centre and crunchy. Leave to
Meanwhile, make the lemon crème fraîche by mixing the ingredients
50g oats
2 tablespoons flaxseed
remaining dressing for the last minute before serving. Arrange the
Heat the oil in a large non-stick frying pan and when hot brown
DF GF
3 eggs
1 tablespoon raw mild honey
½ teaspoon saffron strands (optional)
to serve
together, taste and add extra sugar or honey if necessary. Decant
into a bowl and set aside in the fridge until needed. It will keep for
up to 3 days.
To make the pancakes, whizz the ingredients together in a blender
until smooth. Heat the oil in a large non-stick frying pan and when
hot pour in a tablespoon of the mixture, spread it out a little with
a heat-proof spatula or palette knife to about 10cm. You can cook
two to three pancakes depending on the size of your pan. When
cooked on one side and the batter is set, flip to the other side with the
spatula. Continue to cook until the pancakes are lightly golden and
cook for 12–15 minutes or until it is firm to the touch. Remove from
raw mild honey
cooked through. Keep hot in the still-warm oven while you cook the
the oven and set aside, covered in foil and a tea-towel, to rest for
rose water
remaining batter – you should have 16–18 pancakes in total.
10 minutes. Cut into approx. 1cm slices, arrange on top of the lentils
mint leaves
Preheat the grill to high. Cut the peaches in half and remove the
with any cooking juices and the reserved dressing poured over the
top. Serve straight away.
DF GF
V
stones by hand or with a sharp knife. Brush on the butter, mixed with
the saffron, if using, and drizzle over the honey. Grill the peaches cutside up for about 15 minutes or until they start to brown.
To serve, crumble the granola bites over the peaches and place on
the banana pancakes, add a dollop of lemon crème fraîche, a drizzle
of honey and a spritz of rose water, if you like it, and a few mint leaves.
32 around the world in salads
70 around the world in salads
Katie and Giancarlo Caldesi own
London’s Caffè Caldesi as well as
asparagus with roasted
tomato dressing & baked
lemon ricotta
serves 4
This couldn’t be easier to make and keeps well for a few days in
the fridge so is good for entertaining. The dressing also pairs well
Caldesi in Campagna in Bray.
They co-authored The Gentle
Art of Preserving, which was
with lamb, chicken breast or pan-fried goat’s cheese. The soft
“In this thick tome, recipe
after recipe pops out as a dish
we want to make. Caldesi,
a London chef, touts the
techniques woven through the
book, but what stands out here
is the range of her recipes. For
every familiar dish, there are as
many surprises.”—Chicago Tribune
herb and cheese moulds are wonderful with roast asparagus,
however when it is not in season serve them with buttered toast,
grilled courgettes, roasted and peeled red peppers or heirloom
tomatoes.
nominated for the André Simon
Food Book Award and the Guild
of Food Writers Cookbook of
for the moulds and asparagus
Preheat the oven to 180°C/gas mark 4. Generously grease 4 dariole
butter, for greasing
moulds (about 8cm across x 5cm deep) or ramekins with butter and
250g ricotta, drained
line the bases with baking parchment.
1 egg
a small handful of fresh thyme leaves, finely chopped, plus extra to
garnish
25g Parmesan cheese
finely grated zest of ½ unwaxed lemon
250g asparagus, woody ends removed
3 tablespoons extra virgin olive oil
a squeeze of lemon juice
salt and freshly ground black pepper
for the dressing
400g cherry tomatoes
3 tablespoons extra virgin olive oil
a little finely chopped red chilli or finely grated lemon zest,
according to taste (optional)
a handful of flaked almonds, toasted, to serve (optional)
GF
V
To make the dressing, roast the whole tomatoes on a baking tray
the Year award. They have both
for 20–30 minutes or until they have collapsed but not browned.
Remove from the oven and leave to cool. Reserve a handful of
cherry tomatoes. Tip the remainder into a blender or food processor
and blend until smooth. Add the olive oil, salt to taste, and either
appeared on Saturday Kitchen.
a little chilli or lemon zest, if you like. The dressing will keep in the
fridge, covered, for up to a week.
Make sure the ricotta is well drained. You can do this in a fine sieve or
by holding the ricotta in its container over the sink and tipping it. Tip
Katie is also the author of The
the ricotta into a mixing bowl and stir in the egg, thyme, Parmesan,
lemon zest, salt and pepper. Spoon into the moulds and bake for
30–40 minutes or until the tops are lightly golden and firm to the
touch. Meanwhile, place the asparagus on a baking tray, season and
drizzle with the oil, roast for 15–20 minutes or until tender. Toast the
Italian Cookery Course.
flaked almonds, if using, on a baking tray until lightly browned, they
will take 3–5 minutes.
Turn out the moulds and serve straight away or at room temperature,
with the asparagus drizzled with the cooking juices and a squeeze
of lemon juice, the dressing and a few roasted cherry tomatoes.
Garnish with a few toasted almonds and thyme leaves.
122 around the world in salads
www.caldesi.com
on The Italian Cooking Course
F OOD & DR I N K
11
Eat Right
Nick Barnard
Format 10½ x 7 in
Extent 336pp
ISBN 978-1-909487-62-8
The Complete Guide to Traditional Foods,
with 130 nourishing recipes and techniques
Jenny Zarins
Publication date May
Rights World
“A gorgeously
illustrated book
on real, whole
foods rediscovered
through traditional
cooking practices
along with a dash
of contemporary
wisdom. A perfect
way to learn how
to eat healthfully,
with joy.”
—Nina Tiecholtz, author
of The Big Fat Surprises
12
ancestral soft drinks with their naturally fermented nourishment and
refreshing flavours. Water kefir is easy to make, very effervescent and
thirst slaking, and can be created and flavoured in as many ways as you
3 or 4 good-sized cuts of beef shin,
2.5cm thick
1.5 litres freshly filtered water
can imagine, from fermenting simple sugar water with seasonal fruits,
500ml red wine
150–200g rapadura sugar
For flavours, how about:
Lemon and ginger: some sliced or
grated fresh ginger and a lemon,
quartered, and thrown into the jar
Blood orange and lemon: a
quartered blood orange and
a lemon
Raspberries and strawberries:
some crushed raspberries and
sliced strawberries
Turmeric and ginger: some sliced
fresh turmeric and sliced fresh
ginger root
Beware, this makes a fizzy drink
(see page 298)
This comprehensive guide will show you how to find true
nourishment and pleasure in the discovery, preparation,
and eating of real food and drink. It’s not about
fashionable dieting or being anxious about food choices,
it’s about positive eating.
Techniques include making your own butter, yogurt,
ghee, lard, broth, dairy and water kefir, kombucha,
coconut water, kimchi, sauerkraut, and sourdough, as
well as sprouting grains and activating nuts and seeds.
There are also 100 wholesome recipes that encourage
the use of good animal fats, sustainably raised meat,
sprouted grains, and local and seasonal produce, which
will leave you feeling happy and satisfied. An easy book
to dip into for advice, inspiration, and truly health-giving
recipes, this is set to become the modern bible of
traditional foods.
K yle B ooks C a t a lo g
Makes plenty for 4,
enough for 6
Forget industrial sof t drinks. It’s time to make your own
1½–2 tablespoons water kefir
grains (from a friend or
purchase online)
2 tablespoons raisins or sultanas
Price $39.95 Hardcover
Color photography
All-day beef shin stew
Water kefir
Makes 1.5 litres
to coconut water or fruit juices.
Alongside its fermentation relatives, dairy kefir and kombucha, water
kefir is also made by the action of a SCOBY (symbiotic colony of bacteria
and yeast) that thrives by digesting a carbohydrate-rich liquid, creating
lactic acid, alcohol and carbon dioxide. The water kefir SCOBY is a
collection of creamy-looking, part translucent granules, also known as
tibicos, Japanese water crystals, Tibetan crystals and water kefir grains.
They are found worldwide, and no two colonies are the same. Water
kefir grains are not the same as dairy kefir; a dairy kefir colony is made
up of a different collection of bacteria and a greater variety of yeasts.
Just like dairy kefir, though, water kefir grains are vigorous and
productive, making a new batch of water kefir every 2 or 3 days. Unlike a
kombucha SCOBY (see pages 302–5), you will need to attend to, refresh
2-litre glass jar
Some muslin, an elastic band and
some cooking twine if you’re
keeping your grains in a little sack
Flip-top or screw-top glass bottle
1 litre chicken, venison or beef
stock (see pages 78–81)
½ teaspoon whole black
peppercorns
2–3 small pieces of rind pared from
an unwaxed or organic orange
500g carrots
their acidifying solution and die. Again just like dairy kefir, when well
looked after, water kefir grains can multiply like crazy, and so you will
To thicken the gravy (optional)
To serve
you can break the production cycle and give your grains a holiday, and
also dry or freeze them. More on this below.
Garlic cloves
Rhythm
Heat the ghee in a good-sized cast-iron casserole – big enough for your
stew. Sauté the cubed meat in small batches. Remove the seared and
browned pieces with a slotted spoon and discard any fat remaining. Add
the wine marinade and bring to the boil, scraping the pan with a wooden
Making kefir is easy. Keeping the grains alive and thriving is all about
establishing a rhythm and realising that you’re the mother to a set of
unique living creatures, a family of micro-pets. You can make and bottle
1.5 litres water kefir on a 2 or 3 day rotation, so that, assuming you drink
about a glass or two a day, you will always have a stock of water kefir.
spoon to incorporate any residues from the browning. Skim off any foam.
Reduce the wine marinade by about half.
Preheat the oven to 120°C/gas ½. Pour about half the stock into the
casserole, bring to a simmer and throw in the thyme, garlic, peppercorns
and orange rind. Return all the browned meat and bones to the casserole.
Or, if you did not brown the meat earlier, pour off its marinade into a
saucepan and bring to the boil, and then simmer to reduce it by about
half. Add the meat and bones to the casserole with the reduced marinade.
M E AT S ,
3 0 8
–
Drain the meat, but keep the wine marinade. Dry the meat by letting it sit
in a colander or sieve lined with clean muslin or cheesecloth or a cotton
tea towel.
Flat-leaf parsley
–
Loose grains or grains in a little sack?
/
Prepare and begin cooking this stew in the morning. It will be ready for
supper. Very slow. Very convenient. Extremely tasty and nourishing.
You now have the choice of browning the meat before stewing, or merely
assembling all the ingredients in your casserole pot. Either way, make
sure your casserole pot is big enough; you want no more than three layers
of diced meat, or the stew will cook unevenly.
A little arrowroot powder
You can let your grains float in the sugar water as they are, or you can tie
them up into a little sack of muslin, and drop this in. From time to time
you will need to open and remove some of the growing population of
grains to keep your grains to water ratio at about 1 tablespoon per litre.
When you do this, it will also be time to replace the muslin and the string
tie. Do give them away or you can dehydrate them and keep them in a
jar in the fridge, or pat them dry and freeze, just in case you need some
spare grains in the future.
D R I N K S
traditional breed that has been pastured, and the carcass or cuts dry aged
for at least 2–3 weeks.
Cut away the meat from around the shank and chop coarsely into 3–4cm
cubes. Marinate the meat and the shin bones in the red wine for 3–4 hours
at room temperature or overnight in the fridge. Stir the marinade once or
twice or when you remember.
400g onions
be able to give some away freely to others, and to spread the water kefir
word. On average you will only need about 1 tablespoon of water kefir
The best cuts for a slow- cooking stew are well
endowed with fat, either within the meat (marbling) or around the
meat, and also with some chewy connective tissue. Both will give flavour,
nourishment and body to the stew, and once cooked will be melty to the
bite. The best cuts for stewing are often also the least expensive, such
as shin, oxtail and chuck. When you cook a stew with shin, you’re not
looking for veal shin (for ossobuco) in particular, but for beef shin from a
Have the butcher cut the shin into pieces 2.5cm thick complete with
bones. You will be cooking the shin bones in the stew to take advantage of
all the nutrient-rich goodness in the bone marrow.
Several thyme sprigs
3 garlic cloves, minced
Sea salt and freshly ground
black pepper
and feed your water kefir grains regularly, or they will literally pickle in
grains per litre of water. Don’t worry, it’s not a relentless treadmill, as
Equipment
20g ghee, or butter and olive oil,
plus extra for sautéing the onions
E G G S
&
C H E E S E
/
180
Nick Barnard co-founded Rude
Granola
Grains – a combination of oat,
spelt, rye, barley and buckwheat
flakes: about a third of the mix
Seeds and puffs – as you like,
such as sunflower, chia, pumpkin,
puffed amaranth and puffed
quinoa: about a sixth of the mix
“All the basics for healthy
traditional eating, along
with inspiring and beautiful
illustrations.”
Nuts – broken or whole almonds,
pecans, hazelnuts, Brazils and
coconut chips: about a sixth of
the mix
Unsweetened fruits – soft dried
figs, raisins, apple, apricots,
mango, wild berries, Cape
gooseberries and dates: about
a third of the mix, or for a fruitfree recipe, substitute with grains
and seeds
Granola is nothing more than baked and sweetened
grains. It has a surprisingly long pedigree, as it was originally
conceived in America in the mid nineteenth century as a mess of
smashed-up tray-baked Graham (wheat) flour and known as ‘granula’.
In the doldrums as a breakfast cereal until the 1960s, granola was
rediscovered and reinvented, more often than not as crudely sweet and
crunchy oat cereal, often with miserably hard, dried fruit and stale nuts.
Fresh homemade granola, by contrast, is a real treat – and you can easily
create your favourite combinations of grains, seeds, nuts and fruits, and
make your granola clumpy or broken, crunchy or soft, and as sweet or
savoury as you wish. If you must add dried fruits, do so late in the baking
time so that they do not cook rock hard.
Make enough to last you a week. Fresh granola is best eaten as soon
as possible.
–
Preheat the oven to 150ºC/gas 2.
Oil – use 2 tablespoons coldpressed coconut oil, gently
warmed to a liquid
Mix your selection of ingredients (without any fruit) in a bowl and make
sure they’re all coated in the sweetness and oil.
Sweetness for binding and flavour
– one or simple combinations
of maple syrup, rapadura sugar,
coconut palm sugar, honey and
date syrups, to taste and to make
the granola more or less crunchy/
clumped. If you use a sugar, melt it
gently with the oil so that it blends
more easily
When cool, store in an airtight jar, and not for long. Homemade granola
really does taste best when very fresh.
Spices – vanilla, cardamom
or cinnamon
—Sally Fallon Morell, author of
Tip onto a baking dish or tray with sides and spread out roughly but
evenly. Bake for 15–20 minutes, mix in your fruits and bake again for
10 minutes.
It is delicious with plain yogurt or milk, or snacking straight from the jar.
Sprouted and activated – use sprouted grains, seeds and activated nuts
for more nourishment (see pages 98–105).
Toast nuts and seeds before baking your granola – this will give you
more crunch.
Gently sauté some nuts and seeds with one of your sugars or syrups,
and add to the baked granola for a sweet crunch.
Health with his wife in 2005. It has
won scores of awards for taste and
ethical standards (including 6 Soil
Association Organic Food awards
and 15 Great Taste awards) and was
recognised in CoolBrand’s list of
Britain’s trendiest brands. In 2013
Nick was crowned World Speciality
Porridge Champion. He also helps
at biodynamic community farms
Nourishing Traditions
and is a stunt flyer.
B R E A K FA S T
/
1 2 2
www.rudehealth.com
@rudehealth
F OOD & DR I N K
13
Cook Japanese at Home
Kimiko Barber
HANDBALL-SUSHI
TEMARI-ZUSHI
moon Udon tsukiMi udon
Format 10 x 8 in
Extent 256pp
ISBN 978-1-909487-63-5
Tsukimi literally means ‘moon viewing’ in Japanese,
which is a genteel pastime in autumn when the air
is clear and the moon is full. Here, the whole yellow
egg yolk in the centre is depicted as the full moon
surrounded by semi-cooked egg white and noodles as
clouds. Choose the freshest eggs you can find.
From soba and ramen to teriyaki and hot pots,
200 everyday recipes using simple techniques
serves 2
200g dried udon noodles
300ml All-purpose Noodle Sauce (see page 77)
2 tablespoons mirin
4 slices of kamaboko, fish paste cake, optional
2 eggs
1 spring onion, finely chopped, to garnish
shichimi-tōgarashi, seven-spice chilli powder, optional
Price $29.95 Hardcover
Color photography
Emma Lee
Publication date May
Rights World
Japanese food is healthy, delicious, and universally
enjoyed but, despite the popularity of sushi and noodle
bars around the world, few of us cook this delightful
cuisine at home. This inspiring guide demystifies the
cuisine and makes it accessible to the home cook.
Kimiko Barber covers everything you need to know
about Japanese food, including its long, intriguing
history, and gives clear, concise explanations of
ingredients, cooking terms, and techniques, as well as
providing more than 200 recipes, including traditional
classics that have been updated to suit today’s busy
home cooks, and new, specially created, easy-to-make
meals, laid out in the familiar Western-style format of
starters, mains, and desserts. With Kimiko’s expert
guidance and ideas for improvisations, your confidence
will grow and soon you’ll be creating Japanese dishes
with all the flair and style of a true itamae.
14
K yle B ooks C a t a lo g
Cook the noodles as on page 77 and portion between
2 warmed bowls. Keep warm. Pre heating the bowls is
particularly important for this recipe as you need all the
retained heat to semi-cook the eggs.
Nigiri-zushi, hand-squeezed sushi is the most difficult
to master – it is not just a case of making small rice
nuggets and putting slices of raw fish on top. It is
an art that takes years of apprenticeship and out of
respect, in Japan people tend not make this type
of sushi at home but go to sushi bars. But do not
be disappointed because there is a quick and easy
version of nigiri-zushi called temari-zushi, literally
handball-sushi. It is the nearest thing to nigiri-zushi
without undergoing years of training and all you need
is a plain cotton handkerchief or clingfilm.
Meanwhile, heat the noodle sauce and mirin in a
saucepan with 400ml of cold water to just below
boiling. Pour half a ladleful of hot broth over each
noodle mound and keep the rest on a simmer.
If including kamaboko, arrange 2 slices at the side of
the noodles. With the back of a ladle, make a hollowed
nest in the centre of the noodles. Crack an egg and
gently place the whole egg in the nest and ladle the
remaining broth around it, then immediately cover each
bowl with clingfilm to ‘poach’ the egg for 1 minute.
The egg white should turn opaque white from the heat
of the broth but if you prefer the egg more cooked,
microwave (800kw) for 10–12 seconds. Remove the
clingfilm, garnish with the chopped spring onion and a
sprinkle of chilli pepper, if liked, and serve immediately.
MAKES 20
400g prepared sushi rice (see page xx)
30g smoked salmon, cut into 4cm square pieces
10 cooked prawns
tube of wasabi paste
20 capers, rinsed and drained
pickled ginger and soy sauce, to serve
a bowl of mild vinegar water
beef Udon niku udon
Beef gives extra meaty depth to otherwise simple
plain-tasting noodle dishes. Japanese beef is
butchered differently from Western beef and in
general meat is sold thinly sliced.
serves 2
1 young leek, white part only
160g minute steak or silverside
2 teaspoons vegetable oil
300ml All-purpose noodle sauce (see page 77)
200g dried udon noodles
sansho pepper, to taste
84
Slice the beef into thin 4–5cm long pieces. Cut the leek
into 1cm thick slices on the diagonal. Heat the oil in a
saucepan over a medium heat and just before adding
the beef, place the bottom on a cool damp cloth – this
stops the meat sticking to the base, then add the beef
and cook for 1 minute. Pour in 400ml water and bring
to the boil skimming off any scum that floats to the
surface. Add the leek and noodle sauce and reduce the
heat to a gentle simmer while you cook the noodle.
Cook the noodles as on page 77, drain and portion
between 2 warmed bowls.
Divide the sushi rice into equal halves - 200g for the
smoked salmon balls and the other half for the prawn
balls.
Unwrap the ball and place it on a chopping board,
cover with another clean damp cloth while you make 9
more salmon balls. Next repeat to make 10 prawn balls.
Moisten a clean cotton handkerchief or a xxcm square
of clingfilm with the vinegar water and hold it open on
your left hand and place a piece of smoked salmon
in the middle. Wet a tablespoon in the vinegar water
and take out a generous spoonful of the rice (weighing
about 20g) then put on top of the salmon. Bring the
corners of the handkerchief towards the middle over
the rice, gather and twist to shape and compact the rice
into a small ball.
Squeeze a pinhead of wasabi paste in the centre of
each ball and put a caper on top. Arrange the balls
either on a large platter or on 4 individual serving
plates. Serve with a mound of pickled sushi ginger and
soy dipping sauce.
If you are making this in advance, keep the balls
covered with a clean damp cloth or clingfilm until ready
to serve.
Ladle in the soup broth and sprinkle over sansho
pepper to taste. Serve immediately.
co o k ja pa n e s e at h o m e
120
CO O K JA PA N E S E
Kimiko Barber is a self-taught
Japanese cook and demonstrator,
ASPARAGUS AND SCRAMBLED EGG SCATTERED SUSHI
Intro t/c
SERVES 4
“An inviting collection of
recipes to entice readers to
cook Japanese home-style
dishes in their own kitchens.”
—Elizabeth Andoh, author of Washoku
400g prepared sushi rice (see page xx)
500g asparagus, trimmed
2 eggs, beaten
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon toasted white sesame seeds
1 sheet of nori, crumbled
Keep the prepared sushi rice covered with a clean,
damp cloth in a large tub to stop it from drying out.
Steam the asparagus for 3-4 minutes. Reserve the tips
for garnish and chop the spears into small pea-size
pieces.
SERVES 4
400g sushi rice (see page xx)
2 tablespoons yuzu or lime juice
4 tablespoons capers, rinsed
200g smoked salmon
2 teaspoons sake
4 tablespoons salmon roe
schools around the UK. She is
Mix the eggs with the sugar and salt and make
scrambled egg using an egg whisk or 2 pairs of
chopsticks.
the author of Sushi, Taste and
Mix the sushi rice with the chopped asparagus and half
of the scrambled egg. Transfer onto a large serving
dish or divide between 4 individual bowls. Spread the
rest of the egg over, sprinkle the sesame seeds on top
and arrange the reserved asparagus tips in the centre.
Scatter over the crumbled nori and serve.
Technique, Easy Noodles, The
Japanese Kitchen, Yo Sushi
Cookbook, The Chopsticks Diet
SMOKED SALMON SCATTERED SUSHI
Intro t/c
who teaches regularly at cookery
Put the rice in a large mixing bowl and sprinkle the yuzu
juice and mix.
Roughly chop the capers and mix into the rice. Then
transfer the rice mix onto a large serving dish or divide
between 4 individual dishes.
Cut the salmon into large bite-size pieces and arrange
on top of the rice.
Mix the sake into the salmon roe to loosen it and
remove the fishy smell. Using a teaspoon, spread the
roe over the rice a few drops at a time and serve.
ire on the author’s previous book
and Japanese Pure and Simple
(shortlisted for the World Food
Media and Guild of Food Writers’
healthy eating awards).
B OW L F O O D 1 09
F OOD & DR I N K
15
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