On a Stick!

I'm not sure I find the title of the book very appealing, but I suppose it does perfectly describe what lies within. Going beyond insipid party food that invariably clings to a short but sharp cocktail stick jabbed into a foil-covered grapefruit half, the recipes are are far more appetising. Drawing on cuisines from around the world and inspired by some of the most delicious street food, the 80 recipes for things on sticks are inspiring and dare I say, a little more sophisticated than a cube of cheese bedecked with a meagre piece of pineapple.

Savouries are good enough for the best of parties and many would add interest to a barbecue. The Bacon-wrapped Shrimp with a Honey Mustard Dipping Sauce looks particularly mouthwatering as does the Bó Lá Lôt, betel leaves stuffed with ground beef, spiced with lemongrass, ginger, chilli and five-spice.
Not only are there meaty mouthfuls but several vegetarian based options too. There are several takes on traditional foods which have been given a new twist for your amusement with Fish and Chips, Pizza Skewers and Spaghetti and Meatballs being no exception.

Of course the stick itself plays a very important part in the presentation of the food, as the page near the front of the book demonstrates. Laid out in an almost surgical fashion, there is everything from your usual bamboo or metal skewer to a rosemary stalk or a stick of sugar cane.
Dipping sauces get their own section too as they play an integral part in spicing up, adding zing or mellowing the various impaled delights.

If you want to take your sticks to the next course, you'll find recipes for desserts too, from the simple yet scrumptious Mango and Chilli Powder to the downright daftly named Frozen Elvis – don't ask!

On A Stick! by Matt Armendariz is published by Quirk Books in paperback.

Order yours now

Book kindly supplied by Mat Archer from PGUK

Potty: Clarissa's One Pot Cookbook

I've been lucky enough to have received a fair few review copies from various publishers, over the last few months and one particular book has sat patiently waiting for my attention. I've had a copy of Potty by Clarissa Dickson Wright hanging around since just before Christmas, but with one thing and another, particulary the day job taking up much of my time it somehow got shelved. That said, it is not because it isn't worthy of my consideration, quite the opposite. So, even at this rather late stage, I feel it deserves my positive evaluation.

People may remember the BBC's cookery programme, Two Fat Ladies and the larger than life women zooming around Britain with their motorcycle and sidecar. Clarissa travelled in the sidecar alongside her TV companion Jennifer Paterson and together they cooked up robust butter-laden dishes at various grand locations.

Potty is a great recipe book for those who loathe washing up as everything is cooked in one pot, tray, dish or whatever. Don't be misled into thinking that one-pot cooking means stews or casseroles, as Clarissa book proves that anything from a roast to a stir-fry can be economical on the cooking implements.
I love good home cooking and this book has some mouth-watering but easy to prepare dishes. No faffing around trying to create restaurant standard food, this is honest to goodness proper stuff.

What I love about one-pot cooking is that it can often be left in the oven while I get on with something else. The slow cooking allows you to use cheaper cuts of meat that benefit from this method resulting in meltingly tender mouthfuls.

Not only are there savoury delights, but some heavenly puddings too, like the magic chocolate pudding that creates its own sauce or even a sophisticated Claret Jelly.
The recipes cover a multitude of cuisines and international influences, so there's something for everyone.
Clarissa Dickson Wright has written many cookery books and a her authoritative style has the ability to instill confidence in any cook.

Potty: Clarissa's One Pot Cookbook by Clarissa Dickson Wright is published by Hodder & Stoughton.
Hardback RRP £20.00
Order yours now

Book kindly supplied by Hodder & Stoughton

Douwe Egberts Aromettes®

I was offered the chance to try out a brand new coffee product from Douwe Egberts and being a coffee lover, I thought why not, even though it is a well-known brand.

From the look of the packaging you may be forgiven for assuming that it's instant coffee, but it is fresh ground coffee cleverly pressed in to one cup portions.
It can be tricky getting the amount right to achieve the perfectly flavoured cup, but the handy coffee bean-shaped pellets can be dropped into your cafetiere or filter machine and used just as you would loose ground coffee.

As each Aromettes® is a tightly compressed bundle of coffee, all the aroma is firmly locked inside, only releasing its fresh roasted taste as soon as it's hit by hot water. The Aromettes® broke down instantly and were really easy to use and as there was less chance of me spilling ground coffee all over the place (which often happens) they were less messy too.

I was sent two varieties, smooth aroma and intense aroma, the first being a lighter roast suitable for everyday drinking and the second a richer, deeper roast, perfect for after dinner or if you need a pleasurable caffeine kick.
I do like the flavour and it is what I would expect from Douwe Egberts. It isn't an out-of this-world gourmet coffee, but if you're looking for something to please all palates, then it is a safe choice.
With its fun-shaped portions, is it a novelty? Well that depends on how you conduct your home entertaining, but it is practical, simple and the results are good.

Douwe Egberts Aromettes® are available exclusively from Tesco. RRP £3.69
Thanks to The Bottom Line Consultancy for supplying the samples
Photos: ©childsdesign 2011

Fudge Kitchen

I haven't had any decent fudge for a long time, so I was pleasantly surprised when Fudge Kitchen offered to send me a selection to try.

The very next day, the postman arrived with quite a weighty package, I almost dropped it, when he passed it to me as I misjudged its heft.
I opened the corrugated cardboard box and inside was a dark green carton with a flash of gold from the maker's logo.
I couldn't wait to see what was within and lifted the lid to reveal four generous pieces of fudge wrapped in paper and individually labelled – all a very luxurious affair.

Each piece of fudge was a sizeable slice, which appeared to have been cut from a vast log. There was Traditional Toffee, Belgian Chocolate Swirl, After Dinner Mint and Rich Chocolate Orange.
The accompanying booklet with its enticing pictures and copper-inked type certainly gives an overall feeling of opulence, which I later found to be highly appropriate.

Fudge Kitchen hand make their fudge every day in their shops. The process involves stirring the mixture in huge copper cauldrons, it is then turned out on to marble slab to be worked by hand. If you have the pleasure to visit one of their shops you can see for yourself how it's done, I was content to watch a video on their YouTube channel.



I'll start by saying that this probably the best fudge I've ever had. Previous experiences have found that lesser fudges can be rather chewy, not so with Fudge Kitchen's offerings. As soon as you pop a piece into your mouth it melts into a glorious creamy and silky texture, but be warned you need to have a very sweet tooth, fudge after all, does contain lots of sugar.
You really only need a little nibble at time unless you're a real sugar fiend.

Sweetness aside, the flavours are immense, my favourite in particular, is the Rich Chocolate and Orange. Generous with chocolate, the fudge is dark, almost black, velvety and there are little explosions of orange zest with just the right amount of bitterness.
After Dinner Mint is just like a certain thin confection, whose box bears a clock logo, but far more substantial. A chunky core of cool mint fudge is wrapped in a broad band of chocolate.

It could be the sugar rush but this fudge blasts your brain into space – a not unpleasant experience!

For more information and to buy online, visit their website: www.fudgekitchen.co.uk



Featured on The Artisan Food Trail



Photo: ©childsdesign 2011

Recipes Every Man Should Know

Just in time for Christmas, Quirk Books have brought out an ideal fun stocking filler for the man who would like to or should be able to cook.

For those hungry guys out there, this little black book has everything a man needs to get cracking in the kitchen; Hearty Breakfast Classics, Sandwiches, Burgers & Snacks, Meat & Potato Dinners, Beer, Bacon & Bar Food and to keep the women in his life happy, Chocolate, Cheesecake & more.

Anyway, why should men cook? The book puts it thus:

•  Women think men who cook are sexy.
•  It involves fire, sharp instruments and meat.
•  Women think men who cook are sexy, and it involves, fire, sharp   instruments and meat.

Although the writing style has a jokey patter, the recipes are treated seriously in that they are well set out, but I would say that an entire novice may find some to be not so obvious, they may be more suited to someone who has had some experience with food.

This is a US publication so the weights and measures may not be that familiar to UK users, for example, what is a stick of butter?

There is a good introduction to navigating around the kitchen, the right tools, preparation techniques and cuts of meat, and in the back a decent conversion chart for measurements and oven temperatures.

Don't let first impressions be deceptive, although classed as a novelty book to placed in the humour section, it is actually very useful. Not only a man wanting to impress his partner, would benefit, but I could see it being an invaluable asset to a student living away from home too.

A perfect pocket companion for a would be cooking master.

Recipes Every Man Should Know by Susan Russo & Brett Cohen is published by Quirk Books

Hardback RRP £6.99

Order yours now

Book kindly supplied by Mat Archer from PGUK

I Love Curry

I’m inclined to agree with those that say curry is addictive, whether the exotic spices have a narcotic property or not, they certainly tantalise the taste buds, making me want more.

Lately, curry has had a bad rap from health enthusiasts, stating that it is high in fat, sugar and salt, takeaways and ready meals especially so.
That’s not good news for devotees of Indian food who want enjoy a good fuss-free curry but also care about what they put into their bodies.

Anjum Anand has the perfect antidote to this problem, as her approach to Indian cooking is lighter and healthier, but no less authentic or full of evocative spices. It is very refreshing to know that curries do not have to be covered in a layer of oil to be bursting with flavour.
The recipes are not complicated either. I Love Curry delivers clear well described instructions which are undemanding to follow, perfect for the novice curry lover.
The book offers plenty of choice for those looking for tried and trusted favourites, restaurant classics or authentic regional dishes. In total there are 50 great curries and 25 accompanying dishes.

Anjum gives us plenty of information about ingredients and cooking methods, she also shares her tips to help achieve the perfect result,
which made me aware of the fact that I’m still learning.

Prawn Mango and Coconut Curry

With such a variety of recipes for vegetable, poultry and game, meat and fish and seafood, I was torn between something I knew like the Chilli Chicken Balti (p.99) or something I was less familiar with. I went for the latter and chose the Prawn, Mango and Coconut Curry (p.80), which turned out very well.
According to Anjum, the curry came about after a chat with her publisher who wanted to include mangoes in the book, particularly in a savoury curry. I quite liked the idea myself and the coconut was also especially appealing.
Interestingly, the recipe doesn’t use ay garlic or onions but that’s not missed in the end result. The flavour is very aromatic, fragranced with curry leaves, brown mustard seeds, whole black peppercorns and of
course chillies.

Cucumber and Mint Raita

I decided to make the Cucumber and Mint Raita (p.171), not because I’d never had it before, but to prove that something so ridiculously simple does need a recipe. On previous non-recipe assisted attempts mine always turned out too thin in consistency. However, following Anjum’s foolproof guide it worked out fine. It is essential to squeeze the grated cucumber through a cloth to remove the excess water.

With well thought out recipes and splendid photography there’s nothing that won’t inspire curry lovers, whether they are venturing out into the world of cooking Indian cuisine for the first time or they are experienced and confident in the kitchen.

I Love Curry by Anjum Anand is published by Quadrille.
Hardback RRP £17.99
Order yours now


Food photos: ©childsdesign 2010
Review copy kindly supplied by Quadrille Publishing

This is My Chocolate: Chocri

Have you ever dreamed of creating your very own chocolate bar? One that has your favourite toppings and flavour combinations, or maybe you'd just like to experiment? I know I certainly have. I'm often thinking up intriguing mixtures of tastes, but I've yet to find something ready made.

Very recently, I was approached by Chocri to try out their unique concept in chocolate, which is a brand new innovation for us here in the UK. Originally founded in Germany in 2008, co-owners Franz and Michael followed their passion for good chocolate to start a company offering a bespoke chocolate bar making service.

The beauty of the process, is that you, the customer have the opportunity to design your very own chocolate bar online. Starting from a choice of plain, milk or white premium Belgian chocolate (which is organic and fair trade) you can choose from over 100 different toppings in any combination and then name your confection.
I was able to design two bars, and at first found the choice mind boggling, but the only difficult thing about using the website is making a decision. Orders are for a minimum of two bars and can have up to six toppings each. It would be easy to go over the top but I managed to exercise some restraint and put together two very different chocolate bars; Cheeky Spouse Craver and Cheeky Spouse Indulgence.

Cheeky Spouse Craver
This is for when you have one of those moments when you want chocolate to comfort the child inside. It is sweet and satisfying.
I opted for the half and half chocolate bar, milk chocolate on one side and white on the other. This was dotted with roasted almonds, caramel chocolate drops, raisins and peanut butter drops.

Cheeky Spouse Indulgence
For my take on something a bit more grown-up, dark chocolate was a must. I chose more elegant toppings; Bourbon vanilla, pistachios, candied rose petals and for an elegant flourish, real gold flakes.

From the moment I placed my order I was kept informed by email as to when my chocolate bars went into production which was all very exciting – I couldn't wait to find out what my chocolate looked like.
The toppings are placed with care so there is an even coverage and the chocolate is smooth with a real depth of flavour. They look very attractive in their personalised packaging.

With Christmas on its way I think Chocri would make a great present for the chocolate lover you know. If you're not sure what toppings they would like, then there are gift vouchers available.

For more information and to buy online visit the website: chocri.co.uk

As part of the National Chocolate Week celebrations, Chocri will be taking part at the Chocolate Unwrapped event in London 
16–17 October 2010. 
Why not go along to see what they're all about? 
chocolate-week.co.uk/chocolate-unwrapped

Photos: ©childsdesign 2010

Kitchen Garden Companion

As a keen amateur kitchen gardener, this is the sort of book that I couldn't pass by, so when I was offered the chance of a review copy, the excitement got the better of me and I fired off my response and eagerly awaited its arrival.
I think the postman's arm was aching while he was waiting for me to answer the door – it's a BIG book. Well over 700 pages bound into a spine measuring about two inches thick, with a rather attractive tactile cloth dust jacket, the book is packed with a wealth of gardening information aimed at people just like me. The advice and tips show us how it is possible to grow a multitude of edibles in a small space, an inspiration to all plot-to-plate enthusiasts.

The author, Stephanie Alexander, ran the acclaimed Stephanie's Restaurant in Melbourne, Australia and was a partner in the popular Richmond Hill Café & Larder and together with this experience is one of Australia's most highly regarded food writers. Her expertise runs throughout the book in an informative style with easy to follow gardening advice and related recipes.

Vegetable gardening is an ongoing learning process for me, I've had successes and of course failures. Some of those reluctant or pest besieged crops have even put me off growing them again, but after reading through the pages,
I suddenly felt inspired with renewed confidence, to have another go.
The front section, Getting Started, guides you through the stages of setting up the best environment to get the most from your produce patch. All the basics are there, from creating perfect compost to when to sow and plant out, bug control and there's even a list of useful gardening equipment.


There's nothing nicer than picking your own home grown fruit and veg then eating it right away and each of Stephanie's chosen crops is given a selection of recipes to enjoy your own efforts in the best possible way.
This section is compiled in A-Z format from Amaranth to Zucchini, although I think I would have preferred it to have been listed by seasonality, it just makes more sense to me.

From the simplest Smashed Broad Beans (p.160) to the sumptuous Tony Tan's Beef and Spinach Curry (p.592) all the recipes are uncomplicated in their approach, but most of all they kindle a passion to grow and cook.

I particularly like the fact that families are encouraged to motivate their children into becoming involved in both the kitchen and the garden. Stephanie's philosophy is that there is no such thing as special food for children: if food is good, everyone will enjoy it regardless of age. Following her work with inner-city primary school children, where she set up a kitchen garden to give them the opportunity to learn about food first hand, she continues her work in her book.

Despite its slightly unwieldy size, this book will become
well-thumbed and never left on the shelf as it's set to become my trusty kitchen garden partner.

Kitchen Garden Companion by Stephanie Alexander is published by Quadrille.
Hardback RRP £30.00
Order yours now

Book kindly supplied by Quadrille Publishing

Total Greek Yogurt

My fridge is never without a pot of natural yogurt resting on its shelf, I would say that it has become an essential store cupboard mainstay. From breakfast to dinner it always has a place in my kitchen, I like to stir it into my morning muesli, make pasta sauces or even put it into cakes or muffins.

Having been asked to try out the full range of Greek yogurts from Total, I've had an interesting time experimenting with it in my cooking. Total is available in three different fat contents; 10%, 2% and for the diet conscious, 0%. They are real Greek yogurts not 'Greek style' that's often sold as the supermarket own brand type, so they are made traditionally and naturally resulting in a thick, creamy and delicious consistency.

All three variants have a clean and not too sour taste which makes them a perfect cream alternative to accompany desserts. There is a new split pot too, with honey to drizzle into 2% fat yogurt, This is absolutely gorgeous. The honey is the real thing, no stretching it further with flavoured sugar syrups and there's a generous amount – great to take anywhere – just remember to pack a spoon.

I found Total easy to cook with, both the 10% and 2% fat versions are very stable when heated, they don't split which can often be the case with other yogurts.
I used some stirred through a pasta sauce I made using chorizo and parsnip which gave just the right amount of creaminess to cling to the tagliatelle.

If you're curious as to how yogurt can be used in cooking take a look at Total's website where there is a vast range of recipes to try.
I made the Labneh balls which are very easy to prepare. Simply strain the 10% fat yoghurt, mixed with salt, through a cloth overnight, to leave a dense fresh cheese and then take pieces of it and roll into balls. I drizzled them with fresh lemon juice and extra virgin olive oil and dressed with fresh mint leaves and thyme sprigs. They are best served with some Mediterranean flatbreads.

There's still more yogurt in the fridge, and luckily it has good keeping qualities while still sealed, so I have more for further cooking adventures.

For further information and recipes etc. visit: www.totalgreekyoghurt.com
Photos: ©childsdesign 2010

Bill's Basics

The ever-popular Australian food writer, TV chef and restauranteur, Bill Granger, brings us his new book filled with over 100 of his favourite classic dishes. From lazy breakfasts to late-night suppers to lunch for a crowd, Bill’s simplified and unfussy approach to the recipes allows one to fit some enjoyable cooking into their busy lives.

I freely admit that I’m a cook book addict, so receiving this review copy had me all excited. At first, I wasn’t sure what the recipes would include, but I was inspired when I flicked through the pages. Many of the recipes, I discovered, were things that I already cooked on a regular basis, but that did not deter me from reading them. This is the whole point of the book. I read somewhere that on average, people will cook the same three meals, week in, week out and I’m no exception.

Most people lead a hectic lifestyle and they feel as if they’re running around everywhere with very little time for preparing a meal. In Bill’s book, the recipes are straightforward, yet the results are delicious, from lamb tagine to prawn laksa, Thai beef salad to chocolate brownies, chicken burritos to crème caramel, what home cook wouldn’t want to master these?

The sumptuous photography coupled with Bill’s relaxed and reassuring style, make this a book that I’ll happily keep within easy reach, as there’s few recipes that I won’t attempt to make.

I tried out three recipes, picking ones that were closest to those I make often and they all turned out rather well. I may even be making adjustments to my own efforts in future.

Chickpea Burgers

These have to be the best veggie burgers I’ve had, with their lovely texture, crisp on the outside and soft and nutty in the middle. The Chickpea Burgers (p206) were a breeze to make as they used canned chickpeas, so no soaking and boiling for hours.
I loved Bill’s suggestion to use flat-leaved parsley as a salad leaf in the bun as it gave a very refreshing flavour. The yogurt used instead of the usual mayonnaise in regular burgers made it light and healthy too. Just a little chilli in the burger and a dribble of chilli sauce gave a satisfying kick.

Pancakes

Sometimes, at the weekend, I like to make Pancakes (p13) for breakfast, buttermilk pancakes are by far the best, as they have a pleasant fluffy consistency, just right for a lazy Sunday morning. I hardly ever have buttermilk in the house, something even Bill himself, points out. Bill has a very effective solution, simply add some lemon juice to the milk and let it stand for five minutes before adding to the rest of the ingredients. The milk reacts to the acid in the lemon juice and thickens.
To eat the pancakes, all that was needed was a drizzle of runny honey, some juicy blackberries and natural yogurt on the side.

Bucatini all’Amatriciana

Pasta dishes have fast become a mainstay in most home kitchens. They are quick to prepare and tasty to eat. Bill’s Bucatini all’Amatriciana (p126) is no exception, rich and tomatoey with meaty bits of pancetta clinging to the Bucatini pasta. Bucatini has now entered my list of favourites, it looks like a slightly thicker spaghetti, but has a hole down the centre. I adore its amazing texture, although you can’t suck it up like spaghetti as the hole in the middle stops that!
The sauce was exceptionally delicious with the addition of a little red wine vinegar and sugar that gave a good sweet and sour effect balancing well with the saltiness of the pancetta.

Bill’s Basics by Bill Granger is published by Quadrille.
Hardback RRP £25.00
Order yours now


Food photos: ©childsdesign 2010
Book kindly supplied by Quadrille Publishing

Pleased to Be in a Pickle

I had a nice little challenge this past bank holiday weekend, and that was to cook curry using a recipe. I'm probably what people call an instinctive cook and rarely use a recipe or just have one as a guideline, so when I was offered the chance to try recipes from Tracklements using their chutneys, I was somewhat out of my comfort zone, after all I wanted to make sure I was being faithful to their instructions so I could properly appreciate the end result.

Ok, maybe I deviated a little, after all, the letter from Tracklements Customer Club did say that it was OK to adapt them, if I wanted.
For the prawn curry I stuck to the formula, but the lamb and lentil curry was tailored around what I had, or didn't have in the pantry. No puy lentils, so red lentils instead and I left out the stock cube and bouquet garni, dropping in a preferred bay leaf.

The prawn curry used Green Tomato Chutney and the lamb, Plum Chutney, both tasted great and well spiced. The prawns were quite light and fresh compared to the lamb which was rich with notes of cinnamon which came from the chutney.

I also had the privilege of trying out their new Bengal Pickle, a lovely sticky, garlicky pickle made mostly with grated carrot – not what I was expecting, but it was gorgeous, especially when I got a little citrus burst from the occasional whole coriander seed. The consistency was just right for balancing on a bit of poppadom too, so it made the journey from plate to mouth without any embarrassing drips.

Well, the meal was most enjoyable and I still have enough chutney left to make more or to eat more traditionally with cheese.

For more information about Tracklements, visit their website: tracklements.co.uk

Photos: ©childsdesign 2010

The Scandinavian Cookbook

Food should not only feed the body, but also the soul. A little more time spent in the kitchen using fresh and seasonal ingredients to make a meal to be enjoyed together is Trina Hahnemann’s dream. In her book The Scandinavian Cookbook she takes us month by month through 100 traditional Nordic recipes which perfectly capture the essence of Scandinavian cuisine and culture.
Trina, a leading Danish TV chef and food writer give us recipes which are a light modern version of Scandinavian home cooking, presented in a way that is simple and healthy.

As soon as I received the book I couldn’t wait to flick through its pages. I’m passionate about all things Scandinavian, a seed that was planted within me ever since visiting Iceland and Sweden has found me exploring and researching everything from food to design.

I would love to see more dishes from northern latitudes being served in Britain and there really is no reason why Scandinavian food shouldn’t become more popular.
Most people tend to think of Nordic ingredients consisting of mostly fish or dare I say it, slightly dodgy meatballs in IKEA. Make them yourself, they’re so much better as page 84 demonstrates and if you’re in the mood for something more spicy try the meatballs in curry sauce on page 194 – yes, the Scandinavians are partial to curry too.
There really is so much more to their cuisine, seafood in all its variants, fresh from the garden salads, hearty roasts and irresistible baking.

After spending a good hour salivating over the pages and marking potential recipes with post-it notes, I selected four to try.
The choice was difficult as I wanted to make everything, but with the help of Lars Ranek’s gorgeous photography I decided on the ones where the pictures made my mouth water the most.
It was easy to get carried away by the images of sparkling frost covered trees, the golden light of a low sun illuminating the cobbled maritime streets of Copenhagen or hazy meadows and quaint summerhouses, that I had to prise myself out of the sofa, away from moments of nostalgia and get myself into the kitchen.

Here follows those chosen dishes complete with photos of my own attempts.

Cauliflower Soup with Grilled Scallops

I don’t often make soups, but I was drawn to the Cauliflower Soup with Grilled Scallops (p.184), I think the idea of scallops made it sound rather special and I fancied a treat. The soup itself was easy to make and had a glorious velvety texture. The hint of curry flavour lifted it from potential blandness and surprisingly, although the cauliflower was typically smelly on cooking, the soup didn’t have the characteristic strong cauliflower flavour. The scallops were simply griddled and then dressed in fresh lemon juice which perfectly complimented the creaminess of the soup.

Biff Lindström

Biff Lindström (p.54) is a clever adaptation of steak tartare, all the ingredients are there, but it is cooked, so if you’re not a fan of eating raw meat, then this is the recipe for you.
Minced beef is combined with onions, capers, pickled beetroot, chives, Worcestershire sauce and eggs yolks, formed into burger shapes and fried. I even made the pickled beetroot myself (p.48), I loved the use of star anise that gave a light aniseed flavour.
The Biff Lindström is served on crispy sautéed potatoes with Balsamico beans on the side. My french beans didn’t look quite like the book’s photo as the balsamic vinegar had made them a touch brown, but they did taste very good.
The beef was moist and well flavoured and who could resist fried potatoes especially as they were cooked in some butter.

Potato Cakes

Sometimes I will take an element of a recipe and adapt it to what I have in the fridge and pantry. This time I made just the potato cakes from the recipe for Potato Cakes with Lumpfish Roe and Beetroot Salad (p.30). Instead of topping with lumpfish roe, I chose to use some flaked smoked mackerel with the homemade pickled beetroot and a dollop of horseradish cream on top.
I’ve never made potato cakes before, and I was initially concerned that they might fall apart or not properly cook through. The cakes are bound together with egg so held together effortlessly and as the potato was grated it cooked perfectly. Extra flavour additions were spring onions, sesame seeds, nutmeg and thyme which gave the potato cakes a good savoury taste. I think mine turned out well and they were enjoyably crisp.

Cardamom Buns

There’s nothing more tempting than some Scandinavian baking. Fresh breads and pastries, still warm from the oven fills the house with such an inviting aroma. I can imagine snuggling up by a real fire on a long Norwegian winter night with the smell of spices and comforting yeasty aromas wafting from the kitchen.
I love making bread by hand so I thought I’d make the Cardamom Buns (p.38). Cardamom is a much used spice in Scandinavia and I think it lends a pleasant perfume to sweet breads.
Making the buns was a long process, as bread making should be, but it was well worth the effort. My buns rose really well, so much so that they touched each other on the baking tray. When I removed them from the oven, all satisfyingly shiny from the egg glaze, it was a joy to separate them, the gentle ripping sound of well made bread with a wisp of escaping steam delivering the spicy aroma into my nostrils.

I was pleased with the overall ease that the recipes could be made – they are breeze to follow and many use readily available ingredients.
Some of the recipes are starkly simplistic, for example, strawberries and cream (p.104), but if one considers it to be a source of inspiration and an insight into Scandinavian cuisine, then it has its place.

The Scandinavian Cookbook by Trina Hahnemann is published by Quadrille.
Paperback RRP £14.99
Order yours now


Food photos: ©childsdesign 2010
Book kindly supplied by Quadrille Publishing