I woke up to what a fantastic range of neglected cookbooks I have during my 69-er cooking challenge. For those not in the know, my boyfriend Jamie and I cooked out of each and every one of the 69 cookbooks on my shelves in just 69 days. The challenge left me craving to return to my cookbooks and to get to know them better. And so a new project emerged: I would spend a week or two cooking recipes from a chosen cookbook then write up a review which I would call ‘Cooking The Books’.
For my birthday in May I received a beautiful looking book called a Modern Way to Cook by Anna Jones. The couple of recipes I had tried had been really delicious and healthy so it was time for a full immersion.
Anna Jones trained as a chef with Jamie Oliver at Fifteen. She’s a vegetarian and passionately believes that meatless cuisine can be exciting. And her book really delivers. I found her recipes simple to make but somehow exotic and surprising.
Here are my favourites:
- Salted Almond Butter Choc Bars. These were basically like really fresh tasting bounty bars but better for you! Made of ground almonds and dessicated coconut and coated in dark chocolate (see the header picture of the blog). And I loved the salty after taste. These got scoffed down very quickly.
- Nordic Breakfast Bowl. A lovely slow cooked porridge with grated apple, almond butter, raisins, coconut yoghurt and all manner of nuts and seeds. Don’t make this if you’re in a hurry to get to work. There are a lot of ingredients – having said that it probably in reality only took ten minutes to make – I just left a trail of destruction after me because of the various bags of nuts and seeds I used. A lovely gentle flavour party for the morning and a welcome change to my dull standard brekkie of weetabix.
- Curry Leaf and Smoky Celeriac Pilaf – this was like a vegetarian kedgeree – spicy, fragent and unusual, the celeriac adding an extra layer of interest to the dish.
- Lentils with roast tomatoes and horseradish – this was a plate of multi-flavoured, multi-textured delciousness! Wholesome earthy lentils provided the base to sweet squelchy roast tomatoes with creamy horseradish for a kick and garlic and thyme breadcrumbs for crunch.
Not my favourites but still pretty damn tasty
- Courgetti with Pistachios, Green herbs and Ricotta – a plate of light lemony loveliness. A great diet dish without any sacrifice on flavour.
- Saffron Polenta Bake – another wholesome, exciting flavour combo – saffrony polenta, chunks of feta, toasted pinenuts and cherry tomatoes.
The dish that bombed!
Frying Pan Squash and Cavolo Nero Pie. I suspect we might have been the culprits as to why this dish went wrong and not Anna Jones. It was a filo pie that you started in a frying pan and finished in the oven. We were told we could use kale instead of cavolo nero. Well our resulting pie was just a disintegrated pastry mess with big chunky hard to eat lumps of kale. It was not a success. To be fair it tasted ok though.
I’d highly recommend Anna’s book – her healthy, colourful veggie recipes show real imagination and flair. Ingredients are thrown together in a way I’ve not experienced before. The food is stylish, subtle, fragrant and beautiful to look at. And bonus, it’s all really good for you. It was the perfect pre-holiday food for us to get us ready for baring flesh by the pool!