Home > Book Review, Dining In, Food > Drizzle & Dip: Not just another cookbook

Drizzle & Dip: Not just another cookbook

First published in Bolander Lifestyle & Property, September 5, 2012

Preparation Time: 10 minutes Cooking Time: 35 minutes Yield: 16

The best way to review a recipe book, is to actually prepare some of the recipes in it, so when I attended the launch of Samantha Linsell’s first cookbook, published under the title of her delightful food blog, Drizzle and Dip, I resolved to do so.

A subsequent discuss ion with Samantha persuaded me to do one of her personal favourites, her paternal grandmother, Betty Linsell’s crunchy recipe.

I baked them on Sunday night, and they are heavenly, testimony to the effort that Samantha puts into her passion – the creating, testing and perfecting of recipes.

The book, available at all good book stores, is divided in three major sections: Morning, Noon and Night, with each section containing recipes that are well suited to the time of day, taking into account the amount of time available to the busy cook in the course of a day. The result is an intermingling of cooking and baking recipes which works well.

Samantaha Linsell in her stylish studio and kitchen in Sea Point where she crafts her delectable recipes.

The layout of each recipe is simple and dead easy to follow, and a big bonus, the type face used in the book is large enough to be able to allow reading at that distance just right for when you’re buzzing around the kitchen cooking up a storm.

The range of influences is eclectic, including Mexican (huevos rancheros and fish taco’s), Italian (spaghetti Bolognese with tequila), British (pork sausages with honey) and Mediterranean (spinach and feta phyllo pies and Morroccan meatballs) and the Far East (bang-bang chicken wraps and pulled pork Banh mi).

The food styling and photography is breath-taking, so much so that this is as much a coffee table volume to be idled through at leisure for sheer visual enjoyment, as it is a practical cookbook.

Samantha’s 25 years in the food and hospitality, much in the corporate sector, is the grounding for what she has produced, and her background and training is evident in both the attention to detail, as well as the simplicity which pervades the book. It tempts you.

Drizzle and Dip is available at all good bookstores for R195, and you can keep in touch with what Samantha is doing by visiting her delightful food blog at www.drizzleanddip.com.

Samantha Linsell’s gran’s delicious crunchies. I’ll have to bake more, because they’ve all been gobbled!

If you’re looking for a gift for somebody who loves to engage with food, this is it, or just spoil yourself and buy one for you!

And here’s a sneak preview of Samantha’s grans crunchie recipe!

Thursday September 6, 2012: To my intense mortification, I excluded the 230g of butter from the ingredient list when I published this review and recipe in Bolander. How do I know this? Because of the number of calls, SMS’s and emails I’ve received since Wednesday asking for the quantity of butter, which I did mention in the method part of the recipe1

In a way it’s a good thing I keep telling myself, because at least I know that people are reading my recipes, and (hopefully) actually trying them!

Ingredients, Selection and Preparation

1 cup flour: Samantha pointed out to me the other day, that in a recipe, flour is always cake flour unless otherwise specified.

2 cups oats

1 cup desiccated coconut

230g butter

1 tbsp golden syrup

1 cup brown sugar

1 tsp bicarbonate of soda


Mix the flour, oats and coconut in a bowl.Preheat the oven to 180 deg C (165 deg C fan oven, another trick I learned from Samantha!).

Melt the butter in a small saucepan, add the sugar and syrup and heat.

When the butter is bubbling, add the bicarbonate of soda, and stir through and remove from the heat.

Pour the butter mixture into the dry ingredients and mix.

Using the back of a metal spoon, press the mixture into a greased or lined baking tray (approximately 30cm x 20cm, depending on how thick you like your crunchies).

Bake for 15 minutes, then reduce the heat to 160 deg C (150 deg C fan oven) and bake for a further 10 minutes or until golden brown, making sure they do not burn.

Allow to cool in pan before slicing.

Cook’s notes: If you like your crunchies crispy, use a wider tray and spread the mixture a bit thinner. If you prefer them chewier, use a smaller tray, so they are thicker.

Categories: Book Review, Dining In, Food
  1. September 6, 2012 at 11:00 am

    Thank you so much for the lovely words on my book Norman. The crunchies look perfect and I’m so glad you (and your readers) enjoyed the recipe.

  2. September 6, 2012 at 3:10 pm

    I am busy with the recipe now (from Norman Mcfarlane’s ‘MAN IN THE KITCHEN’). Unless I am visually impaired or otherwise I do not see the amount of butter required. Fortunately I have now discovered ‘Drizzle and Dip’ and can continue with the Crunchie recipe.

    • September 6, 2012 at 4:00 pm

      Hi Michelle,
      It’s in this blog post (230g), but not in the Bolander Lifestyle & Property version of the recipe.

  3. greeba Bullen
    September 6, 2012 at 3:30 pm

    all set to make the cookies with my 3 yr old granddaughter Gemma…….how much butter is required??

    • September 6, 2012 at 3:58 pm

      Greeba, it is in this blog post – 230g. It was only in the version that appeared in Bolander Lifestyle & Property that I omitted the butter quantity.

  4. September 17, 2012 at 7:39 pm

    Hi Sam—can we get your new cookbook on Amazon? Doesn’t appear to be the case? Where then? Thanks

  5. September 25, 2012 at 6:14 pm

    Be sure to have your kitchen ready when you open this book. If not you may be forced to eat the pictures immediately. Eat this Book is right. The pictures are just asking for it. Luckily I was able to restrain myself to just licking the baked tomato picture….okay, okay, a couple of others too. Point is the book is still usable. Luckily there is no centrefold. 3 recipes in so far and all are easy and fanscrumpalicious (don’t bother looking this up). I’m ordering more now to avoid the Christmas rush. Gourmet food, easy to make, South African twist, pictures to die for, Doll. Couldn’t be better.

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