Needless to say the years ending and hasn’t it been amazing in the world of cookery?
So many new and diverse cookery books out this year! Now this year there are three clear top favourites out there.
Take a peek below at them and also sample some of their recipes (I’ve tried them and they are divine!)
These three books all making amazing gifts or are a good start to a new year resolution! Thankfully the lovely Waterstones have them all!
So go check them out! Waterstones Cooking
Firstly there model turned amazing cook - Lorraine Pascale and her Baking Made Easy
I have already done a post on this - here But some background. This amazing lady started modelling at
16 alongside Naomi Campbell & Kate Moss for labels such as Versace, Chanel & Lagerfield and even
more amazingly she was the first black British model to feature on the cover of American Elle.
Pascale after giving up modelling was unsure what to do next and studied a range of courses
before she tried the yearlong cookery course with Leiths. Amazingly she then went straight into
working at top restaurant’s (The Wolesley & Gilgamesh) before opening her own cake company.
She has since authored bestselling cookery books (Try her recipes! easy & they all work!) presented
television series & opened her own retail outlet! Her recipes appeal to us all especially in today’s modern times where you want an amazing dinner without spending the day slaving over a hot stove!
Once you've tried Baking made easy why not check out some of her other books?
Peppermint creams sugar rush
Makes about 35 creams (V)
300g icing sugar, plus extra
125g condensed milk
¼ tsp peppermint extract
or more, to taste
100g dark chocolate,
broken into pieces
Various cutters (optional),
I used a 4cm round
fl uted cutter
Put the icing sugar, condensed milk and peppermint extract
in a medium bowl and mix together to form a smooth soft
Roll out the dough on a work surface dusted with icing
sugar until it is just slightly thicker than a £1 coin. Cut out
different shapes with various cutters, if you wish, re-rolling
the mixture until it is used up. Keep any mixture you are not
working on covered with clingfilm to avoid drying out.
Melt the chocolate in a heatproof bowl set over a pan of
simmering water or put the chocolate in a plastic bowl and
melt in the microwave at 30-second intervals, stirring in
between each one. Dip some of the peppermint creams
into the melted chocolate until they are half-covered,then
leave to cool and set on a baking tray lined with baking
If you are storing the creams, pop them in an airtight
container spaced apart, dusted with icing sugar and
separated between layers of baking parchment to avoid
them sticking together. They can be stored for two to three
Now number two on the list is Mr Hugh Fearnley-Whittingstall with his book River Cottage Every Day
An eccentric chef and presenter of the program River Cottage he aims in this book to source the
products himself and heads back to basics cooking.
If you like this book why not again check out just some of these few amazing titles as well?
TV Dinners: In Search of Exciting Home Cooking (1996)
A Cook on the Wild Side (1997)
The Best of TV Dinners (1999)
River Cottage Every Day (2009)
The River Cottage Bread Handbook (US Version) by Daniel Stevens and Hugh Fearnley-
The River Cottage Preserves Handbook (2010)
Honey brandy snaps
Makes about 15
50g unsalted butter,
50g caster sugar
50g plain fl our
1 teaspoon cider brandy
A good pinch of ground
Gently heat the butter, sugar and honey in a saucepan,
stirring occasionally, until the sugar has dissolved. Remove
from the heat. Stir in the fl our, mix until smooth, then add
the brandy and/or ginger, if using.
Place heaped teaspoonfuls of the mixture on 2 baking
sheets lined with baking parchment, spacing them about
10cm apart. Place in an oven preheated to 180°C/Gas Mark
4 and bake for 7–8 minutes, until brown and lacy. Remove
from the oven and leave to cool for a minute or two.
Lift the brandy snaps o_ the baking sheet with a palette
knife while still warm. To make a traditional cigar-tube
shape, wrap each one loosely around the handle of a
wooden spoon. To create an attractively curled, tuile-shaped
biscuit, drape them over a rolling pin. Either way, leave to
cool and set for a minute or so before removing. If they
become too brittle to shape, simply put the baking
sheet back in the oven for a minute or two to soften them
up, then have another go.
Serve plain, with creamy desserts. Or fill with whipped
cream, as in the picture on the front, and they are your
Now in its 2nd series The great British Bake-Off allows 12 home bakers to test their skills
and each other to win the title of Great British Bake Off’s ‘Best Amateur Baker’
This book consists of over 120 recipes which range from the traditional to modern twists
With the best contestants recipes included. Written by Linda
Collister, super-chef and writer of The Great British Book of Baking, the book follows the
same theme as the show and provides tips throughout the book from the judges of the
show, Paul Hollywood and Mary Berry to help you do the perfect baking and conquer
even the technical cookery challenges faced. The book is full of fail safe easy to follow recipes. It provides amazing step by step photos and is a must have for all foodies and a perfect gift for those
just starting who want to impress!
Sticky Orange Marmalade Cake
Makes 1 medium cake
For the sponge
175g unsalted butter, softened
175g caster sugar
3 large free-range eggs, at room
175g self-raising flour
pinch of salt
½ teaspoon baking powder
3 tablespoons chunky Seville
2 tablespoons full-fat or semiskimmed
3 tablespoons chunky Seville
100g icing sugar
2 tablespoons warm water
1 x 20cm round, deep cake tin or
springclip tin, greased and the
base lined with baking paper
Preheat the oven to 180°C/350°F/gas 4. Put the soft butter
into a mixing bowl and beat with a wooden spoon or electric
mixer for 1 minute or until creamy. Gradually beat in the
sugar, then continue beating until the mixture becomes
paler and fluffy.
Gradually add the eggs, beating well after each addition;
add a tablespoon of the flour with the last portion of egg.
Sift the remaining flour, the salt and baking powder into
the bowl and gently fold into the mixture with a large metal
spoon. When thoroughly combined add the marmalade and
milk and stir in.
Spoon the mixture into the prepared tin and spread evenly.
Bake for 50 to 55 minutes or until a good golden brown
and firm to the touch. Run a round-bladed knife around
the inside of the tin to loosen the cake, then carefully turn
out onto a wire rack. Gently warm the second portion of
marmalade and brush over the top of the warm cake. Leave
to cool completely.
Sift the icing sugar into a bowl, add the warm water and mix
to a smooth, runny icing using a wooden spoon. Spoon the
icing over the cake and let it run down the sides – the chunks
of marmalade will stick up through the icing. Leave until set
before cutting. Store in an airtight container and eat within