Monday, 21 May 2012

Book Review - Spork-Fed

I had trouble with my camera this week, so only have a few photos of the dishes I made to share. I'm thinking I just need to empty out the memory card properly so there will be space.
This book is inspiring. The recipes all seem very do-able for the home cook, and even those with multiple components are easy, and many of the components can be made ahead so you're not keeping an eye on three or more different things at the same time. There are loads of pictures on shiny pages, so for those of you who like to see exactly what things will turn out like this is a good one for you.

I like the suggested menus section in the front, I like how they've done this with photos to illustrate the recipe inclusions. The language (definitions are given in a section in the front too) is a little cute-sy for my taste, but I'm guessing its the way the sisters talk IRL which has been attempted to be captured on the page, however, I don't  think it translates overly well to a written format. Each recipe is introduced with relevant hints, and descriptions to get you mouth watering, and on the whole lived up to the hype.  Recommended? Yes, for pretty much everyone, I enjoyed the food I made from the book (on the whole) and would like to try more recipes in the future.

The recipes I made - in page number order as always;
Page 4 Tofu Satay with a Decadent Peanut Sauce
This sauce had a real Japanese inspired vibe to it, a little different to any peanut sauce I've had before, but very tasty, more-ish to the point of licking out the pot (I didn't do that but was tempted!) Tofu was a little plain, but the perfect vehicle for the sauce!

Page 16 Nachos .....
My Mum loved this, she'd never had a Nutritional Yeast based sauce before so I was a little hesitant, but she really liked it! So did I, the balance of creamy, crunchy and tart was a nice one.

Page 26 Caribbean Salad....
Loved this. I'm a sucker for fried plantains, and the Mango and Avocado Salsa was divine with the salty crisp plantains, on top of the generously dressed salad.

Page 30 Velvety Carrot Soup
Velvety is 100% correct. So divine, creamy, luscious - I will run out of superlatives - with a little carrot sweetness, lifted by the lime and mint.

Page 48 Spicy Corn Fritters
These were a little delicate, and a little dry for my tastes. I'd also make the fritters smaller and make more of them for ease of eating. OK, but I'm not going to rave about them.

Page 64 Asparagus with a Herb Pine Nut Sauce
Another one where the sauce is the star, and you'll be licking the plate too get all the last drops. Would be good as a salad dressing, over rice or pasta or mashed potatoes too.

Page 72 Twice Baked Potatoes...
One of the more simple recipes, tasty and filling.

Page 110 Creamy Pistachio Pesto over Brown Rice
Lovely. Loads of flavour, with depth and interest in every bite. It looks simple and not too exciting but it looks wrong - make this for sure.
Page 124 Ginger, Maple and Mustard-Glazed Tempeh
Easy to make, lovely flavours, with a sticky coating. Perfect for a rushed night.

Page 134 Chocolate Peanut Butter Mousse....
Rich and chocolate-y for sure, with a background note of the peanut butter. Very nice, and hard to stop eating.

Page 158 Chocolate Mint Truffles
Rich and refreshing at the same time. I would make the truffles smaller as I felt they were too big as written, but otherwise a real winner!

1 comment:

radioactivegan said...

That pistachio rice thing looks really tasty! This book looks great.