It’s time to eat al fresco
|
|
|
The holidays are round the corner, the sun shines and the outdoor grill has been dusted off. It’s time to get outdoors, for a barbecue or a picnic. For some great ideas for summer cooking look no further.
|
|
For something more than a salad, but that won’t keep you long at the stove, we have a collection of Quick & Effortless Summer Treats. Try Fried Eggplant with Cold Udon Noodles, or fire up the grill for some Grilled Chicken with Quick Barbecue Sauce.
With your thoughts turned now to outdoor cooking, take a look at the books on our Grilling Bookshelf, for recipes, techniques and more.
And if you are putting on a spread you will want some Effortless Summer Appetizers. Bake the surprisingly easy Yellow Squash Galette, or serve a Smoked Mackerel, Fennel & Chickpea Salad with Horseradish & Yoghurt Dressing.
|
|
|
Pictured above: Mustard-Dill Turkey Burgers with Mustard-Dill Slaw from Weeknight Gluten Free by Kristine Kidd
|
|
Behind a cult classic at The Parlour Café
|
|
|
The Parlour Café opened in 2005, and became a mainstay of Scottish café culture. A place for Gillian to create the kind of food and atmosphere that reflected what she wanted, to cook and feed others as she would her friends. When Emily, inspired by the chef’s attitude and her own love of the place, suggested a book, a great collaboration was born. This set the seal on the Kitchen Press modus operandi, of working with chefs and translating their vision into book form.
|
|
|
Our Behind the Cookbook conversation with the two details the birth of this collaboration. And why the pair decided to update the much-loved book.
The new book is packed with recipes you will want to eat. Those from The Parlour Café in Gillian’s hometown of Dundee, and those from Cambo House in St. Andrews, which she opened in 2019.
|
|
|
Our cookbook of the month for July is ... Salt & Shore by Sammy Monsour
|
|
|
‘Salt & Shore is an absolute gem! This cookbook is a beautiful journey through the rich and diverse flavors of coastal cuisine.’ Amazon review
|
|
|
In honour of the Michelin-award winning chef’s new book, and our July #ckbkclub, online culinary academy Scoolinary are offering a 50% discount on subscriptions. Find out more about this great offer here.
|
|
|
So save money while cooking from this book’s fresh and delicious recipes. And don’t forget to take pictures and post about it in our #ckbkclub on Facebook.
|
|
|
Though now widely cultivated around the world, cucumbers are native to South Asia. The many different varieties suit different purposes, with those grown for pickling more robust, to stay crisp after immersion. Technically a fruit, and a member of the same plant family as many squash, they can be eaten raw or cooked.
|
|
|
The phrase ‘cool as a cucumber’ references their fresh, cool quality, and mild refreshing taste. They are most known therefore as a crisp addition to salads, or finely sliced into summer sandwiches – try classic Cucumber Sandwiches or a Greek Salad. They are also surprisingly good cooked, braised down with butter, salt and pepper, or even as part of a curry – try this Sri Lankan Cucumber Curry.
|
|
|
|
For many more tempting cucumber recipes explore our 12 Ways with Cucumber collection.
|
|
6 of the best chocolate recipes
July 7 is National Chocolate Day. We might go so far as to say that every day is chocolate day. Nevertheless, it is always good to try new chocolate recipes. Here are six we love.
|
|
|
|
|
from Baking & Pastry: Mastering the Art and Craft by Culinary Institute of America
|
|
|
|
from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis
|
|
|
|
|
from The Chefs' Knowledge: The modern culinary repertoire by Chris Underwood
|
|
|
|
from Lamingtons & Lemon Tart by Darren Purchese
|
|
|
|
|
from Lick The Bowl Good by Monica Holland
|
|
|
|
from Simply Delicious by Paul Bocuse
|
|
|
|
|
|
|
|
|
|
|
|
