I bloody loved The Foodie Teen cookbook. Apologies Alessandra, but I didn’t anticipate a teenager coming up with such brilliant recipes. And they were all super healthy too.
The dishes weren’t just good, they were inventive and challenging. The cakes in particular (all made from non refined sugar) were exotic and had incredible depth of flavour. I would 100% cook from this book again. Although I have two very small complaints: 1) a lot of the dinner recipes don’t have carbs which you do need to feel full and 2) there are too many cake recipes in the book, and despite my obsession with cakes, I craved more dinner options. But overall, my goodness, what fabulous, flavourful recipes.
Here’s my rating on the recipes:
- Spiced chocolate chilli with coriander spiked avocado. This was so rich and delicious. I might even go so far as to say it’s the best chilli I’ve eaten in my life. We ate it on a friday night and I enjoyed it so much I couldn’t wait to eat the leftovers for lunch the next day.
- Pineapple carrot cake with passion fruit coconut frosting. This was an indulgent piece of tropical heaven. The coconut passion fruit topping was sweet and creamy and the cake was so moist.
- Crunchy nut banana loaf. The pecan nut and coconut oil crumble on top of this banana bread made it a real treat.
- Mexican burgers with all the toppings and raw beetroot-carrot slaw. I’m not sure how Alessandra did this, but the burgers were juicy and the slaw, salsa and guacomale were so fresh, the combination absolutely hit the spot.
- Sweet potato vegetable pad thai with lime tahini and ginger dressing. I was sceptical about whether this would work until I shoved a mouthful in my mouth. The peanut dressing coating the vegetables was gorgeous.
Spiced chocolate chilli with coriander spiked avocado
The Also Very Goods
- Spicy red thai curry soup with prawns. Exactly what it says on the tin, an excellent red thai curry soup, full of flavour and kick.
- Pea and pepper beef curry. This was made with thai curry paste and was a fresh tasty curry.
- Blueberry and almond crumble slices. Crunchy, crumbly and juicy with tart blueberries, they didn’t last very long in our house.
- Egyptian dukkah crusted chicken fillets wth cauliflower taboulleh. The dukkah crust was a winner, providing a lot of spice and flavour to the chicken and the pomengrates in the taboulleh complimented the chicken beautifully.
As I said at the beginning, I bloody love this book. It’s bursting with imagination, colour and flavour and it’s all incrediby healthy. I always love a cookbook that will take me on a culinary adventure yet not leave me worrying about my arteries or my waistline. Well done Alessandra, I could just about cook at basic bolagnaise at your age, so hats off to you for being so clever!