Today’s #missgingerishchallenge comes from “Miss Dahl’s voluptuous delights”, from which I strangely did not remember whether I bought this cookbook myself, or if it was given to me, and for how long I have it… Yet some recipes from the book have become part of my repertoire: fresh peas soup with mint for example, and the surprisingly delicious broad bean salad with pecorino and green asparagus (surprisingly since I used to hate broad beans as a child ;-)).
Fat cheeks and female shapes
What I do remember is that I checked this cookbook regularly at the time I decided to eat differently, about 4 years ago. Fatigue, poor skin and almost constant painful intestine; I had never connected food with this because I ate healthy, right? Until I read the book of Amber Albarda: suddenly I understood much better how my body actually works!! So less bread, fruit before a meal instead of after and always in combination with some nuts, the heaviest meal for lunch; I have not changed so much what I ate but more when and how. In a few months I had so much more energy and lost a few pounds as well!
Sophie Dahl, the author of today’s cookbook, discovered pretty much the same as I did, but only through trial and error. Coming from a foodie family, she has known skinny and fat times, tried all sorts of diets but realized eventually that healthy and tasty food mainly has to do with enjoyment. Cooking with pure, fresh ingredients like our grandparents already knew; and everything in moderation and balance. I fully agree; time to go make something out of this lovely cookbook!
“Dear wishing stone, let me please get the chocolate yogurt”
The book is conveniently divided into the four seasons, each season starts with a rich personal story. Per season Dahl gives several recipes for breakfast, lunch and dinner; there is a separate chapter on desserts. The recipes are easy to make. Good food with good ingredients, without wanting to lecture what is right or wrong.
Sophie Dahl writes very personal and in a fun way and really takes you into her relationship with food and journey to where she is now. Beautiful anecdotes with grandma at the table, the terrible food at the English boarding school, her raw food period and delicious local delicacies that she secretly carried in her suitcase after a modelling job abroad. Altogether a delicious book!
The magic, culinary effect of roasting
Summer has officially started so of course I chose a recipe from that season. It’s the time for peaches and I particularly like the flat, wild version, very tasty! They go through my smoothies; I use them grilled in a salad or eat them as a fruit snack; deliciously sweet and juicy! Today let’s make breakfast with peaches, ideal for a lazy, summer morning on weekends. Serve with a freshly brewed cappuccino… Enjoy! Or as Sophie Dahl says:
“Roasting has the same magic culinary effect as soaking. What before might have been a bit withered and cross-looking, under a pat of butter and the oven’s fierce gaze becomes full and heavy-bodied with flavour.”
Cinnamon roast peaches with vanilla yogurt
Serves two greedy people
- 4 ripe but firm peaches
- 1 tsp. ground cinnamon
- 1 tbsp. brown sugar
- 1 tbsp. butter or sunflower oil
- 500 ml yogurt
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup or honey
- Fresh mint leaves (optional)
- Preheat the oven to 230 degrees
- Wash the peaches carefully, cut them in half, remove the pit and place them in a small baking dish or baking pan
- Sprinkle with cinnamon and brown sugar over the peaches and divide flakes of butter or sunflower oil
- Cook the peaches for about 10 minutes in the preheated oven
- While the peaches are in the oven, mix the yogurt, vanilla extract and maple or honey
- Serve the roasted peaches in a bowl with a few tablespoons of yogurt and garnish with some fresh mint leaves if you feel fancy
Want to join?
Earlier I made a superfoods salad from Leon, delicious fish from Gizzi’s Kitchen Magic, French nonettes from the beautiful “à la mère de famille” and gnocchi from My Little Italy. Do you recognize that pile of cookbooks you hardly ever use? Then join me in this challenge, let’s put our cookbooks to use!
How does it work? It’s really simple: pick a cookbook from your shelf and cook a recipe from it. Share a picture of the dish you’ve created on Instagram, Facebook or Twitter with the hash tag #missgingerishchallenge and tag @missgingerish.
Of course don’t forget to mention the cookbook and name of the recipe: let’s spread the word and inspire others!