Spring Blossoms for March
TOASTER OVEN PERFECTION: A Smarter Way to Cook on a Smaller Scale by the experts at America’s Test Kitchen, demonstrates a wide variety of uses for this underutilized kitchen appliance.  Toaster ovens can do much more than make toast!  You can use them to bake cookies or muffins.  You can roast chicken parts.  You can broil side dishes and casseroles.  Since the appliance heats up faster than the regular oven, it is so convenient to use.  You can even use it to feed one or two people an entire dinner!  Favorite recipes include:  chicken souvlaki; crispy breaded pork chops; nut-roasted cod fillets; savory bread pudding with turkey sausage and kale; maple-glazed acorn squash; creamy Parmesan polenta; and warm chocolate fudge cakes.

THE PIE ROOM: 80 Achievable and Show-stopping pies and Sides for Pie Lovers By “self-confessed pastry deviant” and chef, Calum Franklin, is a wonderful and innovative look at pies of all types.  Alongside the recipes, the author guides you through the techniques and tools for perfecting your pastry.   There are details including how to properly line pie tins, how to crimp your pastry, and how to decorate your pies so that look like show-stoppers.  Standout recipes include: Moroccan chickpea & feta pie; red onion, carrot & hazelnut tatin; beef stilton & onion pie; and glazed apple tart.

COCONUT & SAMBAL: Recipes from my Indonesian Kitchen by an Indonesian and Australian chef and food writer Lara Lee, tells the story of Indonesian food and flavors and the secrets behind authentic Indonesian cooking.   There are over 80 recipes such as nasi goreng, beef rendang, chili prawn satay to convey the true techniques of Indonesian cookery.  Favorites include: chicken and garlic spring rolls; chicken rice congee; gado gado salad with peanut sauce; prawn coconut curry; spiced Balinese roast chicken; and peanut and banana ice cream.

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