Joined in 2023 
82 
63 About this deal
After talking about it for months, after all the blood, sweat and tears (literally!), my debut cookbook has arrived! The Australian, New Zealand, UK and Ireland editions are in metric measurements (millilitres, kilograms and centimetres) as well as cups (where relevant). Special occasion recipes– A sprinkle of true showstopper dishes for festive occasions and leisurely Sunday suppers! Extreme low effort – entirely baked in the baking dish! Moroccan Harira Soup – outrageously delicious!
After five minutes, your pan should look a little drier than when you started to fry the kimchi. Stir in the soy sauce, ensuring it is completely incorporated, before adding the tomatoes. Let it simmer for a further 10 minutes. Make the tomato rub: In a small bowl, whisk together ½ cup extra virgin olive oil, ½ cup lemon juice, 5 tablespoons tomato paste, 5 minced garlic cloves, 1 ½ teaspoons each cumin and smoked paprika, and 1 teaspoon Aleppo pepper.
The Latest
Sift both flours, the baking powder and bicarbonate of soda into a large mixing bowl. Add the sugar and salt. and on 25 May 2023, I was honoured to be awarded Book of the Year at the annual Australian Book Industry Awards.
Fill a saucepan suitable for deep-frying with vegetable oil. It should be filled deep enough to submerge the dough balls but no more than three-quarters full. Heat to 160°C. If you don’t have a thermometer, a cube of bread should brown in 12 seconds. When it reaches 160°C, turn off the heat and carefully lower a few of the dough balls into the pan, making sure you don’t overcrowd the pan. Keep the heat off for two minutes. After two minutes, the dough will start to move and float a little. Gluten-free– Approximately 1/3 of the recipes are gluten-free, including those made GF with very simple, common substitutes.How many recipes are inside? Over 150! 130 mains plus 44 essential extras – sides, sauces, breads. It’s a pretty big cookbook! Storyline approach as well as detailed recipe descriptions to make it both interesting and functional. When the dough is cool enough to handle, start bringing the ingredients together by gently kneading until the dough feels supple and the surface is smooth. Passed on to team members to test and taste – made at least once, but usually twice or more (to refine)
Extensively tested by yours truly (over 35 times!), my team and independent recipe testers, this is a recipe I’m really, really proud of. By far the most (well, only!) technically-challenging recipe in my cookbook! The perfect Beef Wellington….. Making this recipe foolproof was almost my undoing!
Skinnytaste Cookbooks!
What about the videos?? You filmed them all yourself? YES! One of the (additional) downsides of having such chubby little hands is that it is IMPOSSIBLE to find a hand double. 😩 Which means I can’t outsource my recipe videos. It’s all me!
Soured, overripe kimchi is prized for its flavoursome tanginess that works perfectly in stir-fried dishes, usually paired with rich, fatty pork to dial down the complex, sour pungency with contrasting richness. The loud and bold flavour of kimchi is warmly supported by poached tofu that is welcomingly tender on the tongue.”After the dough has rested, divide it into four equal-sized portions, so you have a more manageable volume to work with. Work one piece at a time, keeping the remaining dough covered. Shape the dough roughly into a log, then divide it into five small golf-ball-sized pieces. The texture of the dough may feel unusual and a little crumbly. Don’t worry if this happens – just squeeze the dough firmly to shape. How much did you cook for this cookbook? I cooked over 1,600 dishes. SO MUCH COOKING! Every recipe in the cookbook was made a minimum of 7 times. Here is a typical workflow:
Great Deal 
New Comment