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.
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.
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
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.