Friday, August 8, 2008
Desert Island Cook Book and Jam Drops
I have a very large collection of cook books. They presently take up a whole book case (of the floor to ceiling variety) and I cant wait for my new kitchen where they will be mostly housed in the scullery. However, if I had to pick only one book from my entire collection to keep, it would be The Best of Annabel Langbein.
Annabel Langbein is a New Zealand cook and food writer who has a fantastic style. I have been lucky enough to attend a few of her cooking classes as well as owning most of her books. She approaches food from the simple but stunning angle. Her books have names like “Cooking to Impress without Stress” and “Assemble”. Her recipes and ideas are simple, but looks fabulous and will take you anywhere from a mid week meal for the family to a formal dinner party.
Whenever I am stuck for an idea I head to her “best of” where I am bound to find some inspiration. Favourites include roasted fish with a parmesan crumb, the best fritter recipe ever, Swedish sticky buns and a myriad of pasta, risotto and salad favourites. The book is full of great menu ideas and suggestions of things to put on platters, crostini, sauces for fruit etc.
Annabel Langbein also has a really cool site with ideas and inspiration. You should take a visit, and If you don’t have this book, I recommend you get it!
Last night I did some baking and made the little cardamom jam drops pictured at the top of my post. They are nice wee every day biscuits – good to have in the tins for lunches and to have with a cup of tea. I use the end of a wooden spoon to make the indent for the jam. You could try different jams or even marmalade for a change
Cardamom Jam Drops
4 tbsp sugar
1 tsp ground cardamom
finely grated zest of one small lemon
3 tbsp ground almonds
1 c self raising flour
raspberry jam to fill
· Cream butter and sugar; beat in egg, zest and cardamom
· Stir in flour and ground almonds
· Roll into small balls, place on a baking tray, make small indents and fill with raspberry jam
Bake at 180c for 12-15 minutes