The first one I was sent was "The Everything Indian Slow Cooker Cookbook," by Prerna Singh. This paperback cookery book features 300 recipes and instructions for building a masaledaani (spice box), and shows you how to create authentic Indian recipes in just a few simple steps.
In The Everything Indian Slow Cooker Cookbook You’ll Enjoy Crafting Delightful Delicacies Like:
- Spicy Chicken Stew
- Curried Tempeh in Coconut Cream
- Chili Coconut Chicken (Mangalorian Murgh Gassi)
- And Many More!
I do look forward to cooking some of the recipes once I get over my cold, and have earmarked several for trying.
The Everything Indian Slow Cooker Cookbook
by Prerna Singh
Published by Adams Media
ISBN - 13: 978-1-4405-4268-1
ISBN - 10: 1-4405-4168-X
$16.95 (CAN $17.99)
The Second cookbook I was sent was The Everything Pressure Cooker Cookbook, by Pamela Rice Hahn. I am afraid that I don't own a pressure cooker, so I won't be able to test any of the recipes in this book, as merely having the book doesn't justify the expense of buying a pressure cooker. I have always been slightly afraid of Pressure Cookers as when I was a child one of our neighbors had hers explode, burning her terribly in the process. I know that modern day pressure cookers are probably a lot safer . . . but I just have this fear of them.
Pressure cookers will boost flavor and cut cooking time a whopping 70 percent - but only if you know how to use them. In this cookbook, author Pamela Rice Hahn teaches you about the joys of cooking with a pressure cooker. No longer the dangers they once were, these time-saving devices are godsends to busy cooks everywhere. In no time, you can whip up:
- Roasted Red Bell Pepper Pesto
- Cranberry-Braised Turkey Breast
- Balsamic Pork Chops with Figs
- Halibut in Black Olive Sauce
- Peanut Butter and Fudge Cheesecake
The Everything Pressure Cooker Cookbook
by Pamela Hahn
Published by Adams Media
$16.95 (CAN $17.99)
The third cookbook I was sent was "Moufflet by Kelly Jaggers, author of Not So Humble Pies, and of the blog Evil Shenanigans.
I love this book. I found it completely delightful . . . with fabulous photos and a beautifully tasty sounding selection of more than 100 GOURMET muffin recipes! I do love muffins, I do . . . I do . . . I do. In fact if there is any problem with this book at all it is that it's terribly hard to make up your mind which ones you are going to bake as each one sounds and LOOKS more delicious than the last! There are four chapters of muffins:
- Uniquely Sweet Creations
- Hearty Fruits, Nuts, and Oats
- Brunch, Lunch, and Dinner Muffins
- Savory, Spicy, and a Little Sweet
In addition to the muffin recipes, there are chapters on "Sensational Spreads" and "Crumbles and Glazes" to help you finish off your muffins and make them look like they came from a bakery instead of your humble kitchen.
Just about every muffin is covered: carrot spice, citrus cheesecake, cinnamon apple, lemon poppy seed, peanut butter, pumpkin, gingerbread, blueberry, peach, cranberry orange, strawberry, raspberry, and, of course, chocolate. But, for those of you who like to really pull out the stops in the kitchen, there's plenty for you, too, with maple bacon, sweet potato, spiced chocolate fudge, lemon serrano, salted caramel-glazed cherry, and apricot jalapeno muffins.
I chose to bake as my first muffin from the book, the Cranberry Orange Streusel Muffins and as you can see they turned out really lovely.
The instructions were very thorough and easy to follow and as you can see . . . they turned out beautifully. We rather quite enjoyed them a LOT! They were the perfect holiday muffin.
*Cranberry Orange Streusel Muffins*
Freshly squeezed orange juice and tangy cranberries make up these lovely muffins, capped with a delicious lightly spiced streusel crumble.
1 cup fresh orange juice (250ml)
1 cup dried cranberries (150g)
2 cups all purpose flour (200g plain)
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup packed soft light brown sugar (200g)
1/3 cup canola or vegetable oil (78ml)
1 tsp vanilla
1 TBS fresh orange zest
3/4 cup buttermilk (178ml)
2 medium free range eggs
1 recipe Streusel Crumble (see below)
Combine the orange juice and cranberries in a saucepan and bring to the boil. Remove from the heat and allow to cool completely. Strain the cranberries, Make the streusel crumble and set aside.
Preheat the oven to 180*C/350*F/ gas mark 5. Butter 18 medium muffin cups well, spray with nonstick spray, or line with paper liners. Set aside.
Sift together the flour, soda, baking powder, salt, cinnamon and brown sugar into a large bowl. Stir in the brown sugar. Whisk the buttermilk, orange zest, oil, vanilla and eggs together in a beaker. Add all at once to the flour mixture. Mix just to combine. Fold in the cranberries. Do not overmix.
Divide the mixture between the muffin cups. Sprinkle with the streusel crumble. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool in the pan for several minutes before tipping out onto a wire rack to finish cooling. Enjoy warm.
Makes enough for 18 muffins
1/2 cup all purpose flour (50g)
1/2 cup granulated sugar (95g)
1/8 tsp ground allspice
1/4 cup butter, chilled (4 TBS)
Combine the flour, sugar, allspice and salt together in a bowl. Using your fingers, rub in the butter until the mixture clumps and all the dry ingredients are coated with butter. Cover and chill for 10 minutes before use.
The cookbook itself is attractive, a hardback book with full-color photos of many of the muffins. I'm so pleased to have this cookbook as part of my collection and I highly recommend that you get Moufflet for your collection, too.
ISBN -13: 978-1-4405-3892-6
$18.95 (CAN $19.99)
And now for the winner of the Innocent Drinks Smoothie Vouchers Competition . . . Big Drum Roll . . .
Lynn, if you could please send me your contact details, I will pass them onto the Innocent people and your vouchers will soon be winging their way to you. Congratulations!