Untitled

[andylynes-blog]

Andre Simon Awards 2024: Lennie Ware interview and reviews of the shortlisted books

The André Simon are the UK’s most prestigious annual awards for food and drink books. This year’s shortlist, comprising seven food and four drink books, sets a new record, with the majority of nominees being female writers (7 out of 11). For the first time, vegetarian books take centre stage, with a record number of three veggie cookbooks. The food category also includes a practical reference…

View On WordPress

[andylynes-blog]

Cookbook review: Arepa by Irena Stein

Review written by Nick DoddArepas, everywhere! They’re on the menu of a restaurant I’ve been to many times, they’re being sold at a food market I visited and some guys tucks into one in the background of a Netflix show I’m watching. There’s a name for it, the frequency illusion, where something checks into your consciousness and doesn’t check out. I’d never eaten one before Arepa: Classic and…

View On WordPress

[andylynes-blog]

Fruit scones recipe by Ranveet Gill

One of my earliest pastry jobs involved making hundreds of scones each morning for afternoon tea service. The key was never to overmix the dough and to get your hands involved to bring it together, then to rest it before cutting. A scone is best served on the day it is baked with copious amounts of clotted cream and jam on the side.MAKES 6 SCONES Equipmentflat baking tray15g/1 tbsp…

[andylynes-blog]

Fig Rolls Recipe by Ranveet Gill

I am a snacker and am so at any opportunity, be that flight, road trip, wedding, whatever. I’ll always make time to go to the shops and buy copious amounts of snacks to share. When I was at Uni, I got persuaded to go to a camping festival, so I left my friend in charge of the compulsory snack pilgrimage, only to find out all he bought were packets of fig rolls. Bizarre. He then got really high…

[andylynes-blog]

Greekish: Everyday Recipes with Greek Roots by Georgina Hayden - Cookbook Review

reviewed by Sophie Knox Richmond Who is Georgina Hayden? Georgina Hayden is a food writer and stylist from North London who regularly writes for publications such as The Telegraph, delicious magazine and Observer Food Monthly. She is also a regular on Channel 4’s Sunday Brunch and BBC1’s Saturday Kitchen. Hayden developed a love of food, cooking and storytelling through recipes whilst growing up…

View On WordPress

[andylynes-blog]

Recipe: Flakey cheese and pickle scones by Nicola Lamb

The humble cheese scone is given the flaky treatment. The addition of rye flour and pickle chunks in the layers gives these scones a deli sandwich energy that would be welcome at any picnic. Working fast and having a light touch here is key for the flakiest scones possible Equipment 6.5cm cutterIngredients210g plain flour 30g dark rye flour 10g baking powder (about 2½ tsp) 4g flaky sea salt…

View On WordPress

[andylynes-blog]

Sift by Nicola Lamb

View On WordPress

[andylynes-blog]

Part-Time Baker: Simple Bakes Without the Stress - Book Review

  Who is Florence Stanton?Florence Stanton is a self-taught food blogger and online content creator, with a background in PR and Marketing, from South London. During the COVID-19 lockdown, she decided to start an online baking social media account @tasting.thyme. She began to share simple sweet (and the occasional savoury) bakes designed to prove that you don’t need a huge kitchen, fancy…

View On WordPress

[andylynes-blog]

Easy Wins by Anna Jones

Who is Anna Jones? Anna Jones is an award-winning cook, food writer and pioneer of modern plant based food. She  celebrates the joys of food – with vegetables firmly placed at the centre of the table. In recent years her books have taken a bolder stance on sustainability. In her fourth cookbook One: Pot, Pan, Planet (2021) she dedicated some chapters to educating readers on how to become more…

View On WordPress

[andylynes-blog]

Ramen: 80 Easy Noodle Bowls and Broths by Makiko Sano

 Dear reader of cookbookreview.blog, I have a confession. I’m not that into ramen. I know this isn’t a universally shared opinion but I’ve never had a bowl of ramen that has inspired the awe it’s meant to. The kind that true devotees hunch over steaming bowls of broth like medieval alchemists and whisper in hushed reverence about the exact marination time for soy eggs.  Not that Ramen: 80 Easy…

View On WordPress

[andylynes-blog]

Sohn-mat by Monica Lee and The Korean Cookbook by Junghyun Park and Jungyoon Choi

View On WordPress

[andylynes-blog]

One-pot meatballs with tomato sauce and orzo by Rick Stein

I tried making these meatballs with minced pork but they were too dry, so I think they are much better made with good-quality sausage meat, by which I mean at least 90 per cent pork. A lot of the brands of tomato passata with flavourings are not to my taste, but the Napolina soffritto is just tomato, garlic, onion and celery. SERVES 4 400g premium pork sausages, skins removed and discarded ¾ tsp…

View On WordPress

[andylynes-blog]

Michel Roux at Home by Michel Roux Jr

What’s the USP? A Michelin-starred chef eschews the involved methods and techniques of the professional kitchen and shares his favourite (but not always) simple recipes from home that he cooks for family and friends. Who’s the author? Michel Roux Jr is restaurant royalty, son of the legendary Albert Roux, father of Emily (who runs the acclaimed London restaurant Caractère). At the time of…

View On WordPress

[andylynes-blog]

Prawn French toast with walnut & coriander pesto by Michel Roux Jr

Croque aux crevettes A really special brunch dish, this is my French take on Chinese prawn toast. These are hearty sandwiches, so if you’re serving them as part of a brunch buffet, just a half will be enough – unless you’re not planning to eat again until the evening! The walnut and coriander pesto makes a nice change from the usual basil version. The recipe makes more than you need for the…

View On WordPress

[andylynes-blog]

Root Vegetable Tart Tatin by Michel Roux Jr

Tarte tatin de legumesHere we have a great French classic made into a vegetarian treat. I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I…

View On WordPress

[andylynes-blog]

Giggling Squid Cookbook

Cephalopods are amazing. Octopi have been shown to use tools, cuttlefish can camouflage in an instant and squid giggle if you give them ten-tickles (I’m very, very sorry). Giggling Squid really is a fantastic name for a restaurant. It was originally a nickname for the son of co-founders Andy and Pranee and subsequently the name of their first restaurant in Brighton. One place has turned into many…

View On WordPress

[andylynes-blog]

Mo Wilde Author of The Wilderness Cure Interview

Mo Wilde is a forager, research herbalist and ethnobotanist. She lives in West Lothian in a self-built wooden house on four organic acres where she encourages medicinal and foraging species to make their home, creating a wild, teaching garden. She lived for a year on a wild food diet, started on Black Friday, 27 Nov 2020. She has a Masters degree in Herbal Medicine, is a Fellow of the Linnean…

View On WordPress