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of which I received a review copy. Made with coconut yogurt and turmeric, I couldn’t resist this one. At first, it reminded me of the Zanzibari Sesame Bread I made from The Food of Oman book. That flatbread was made with coconut milk, but it was yeasted. Here, it’s a quicker dough leavened with baking powder. But, before I tell you more about it, there’s a lot of other stuff in this new book I want to mention too. Right away, I tried the Spiced Chickpea Waffles. I had seen a version of falafel waffles in The Berkeley Bowl Cookbook
last year and now had to try them. The version in this book is vegan and a bit lighter, and I liked the idea of topping them with olives and tomatoes. I served them first with a cucumber, olive, and tomato salad on top. Then, with extras that were stored in the freezer, I served them with sauteed sweet potato greens, slow-roasted tomatoes, fried eggs, and a pesto-yogurt sauce. I also tried the Miso-Glazed Aubergines which resulted in tender, sticky, spicy, delicious eggplant pieces. The book is full of flavorful, plant-based dishes with some English, Caribbean, and African influences. There are dishes for every meal and desserts and drinks as well. The Caribbean Jackfruit Fritters bring ocean flavor with nori flakes rather than fish. And, the Crispy Jerk Barbecue Tacos are made with oyster mushrooms. There are also pastas, curries, stews, and sweet treats like the Griddled Cinnamon Pineapples with Salted Caramel. For the dish shown here today, I mixed and matched. I took some of the elements of the Griddled Courgette and Pepper Salad with Rocket and Pine Nuts and put them on the Coconut Turmeric Flatbreads with Basil Cashew Spread. So, let’s start with the flatbread. Unsweetened coconut milk yogurt, self-rising flour, ground turmeric, baking powder, salt, and chopped garlic chives were mixed in a bowl. The dough was then kneaded until smooth and divided into pieces. I went for smaller breads, and divided my dough into six pieces rather than four as instructed. Each piece was flattened into a round with a rolling pin and then cooked on a hot griddle until puffed and browned. The Basil Cashew Spread was made with soaked, raw cashews. The drained cashews were placed in a blender with water, garlic, lemon juice, basil leaves, and salt and pepper. The mix was pureed until smooth. I grilled some sliced yellow squash and sweet peppers. Each flatbread was topped with a schmear of basil cashew spread, some grilled vegetables, and a few arugula leaves.
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just in time for the hottest part of summer and got to enjoy reading about frozen treats and tasting some of them. I loved learning how this ice cream company began. The current owners are brothers, and their father began the business in 2002 in their barn in Hampshire, England. The business is named after their mother. From the beginning, the focus was on achieving the best flavor by using the best ingredients including milk from a nearby farm. Soon, their ice creams were chosen by chefs for restaurant menus, and they were sold across the UK in supermarkets. There are classic and intriguing flavors, dairy-free options, and frozen desserts, toppings, and cocktails. Some flavors that caught my eye include the Honey Fig and Thyme Ice Cream, Matcha Ice Cream and Black Sesame Brittle, and the Beetroot and Ginger Ice Cream. When I first flipped through the pages, I was sure my first stop in the book would be the Summer Peach Sorbet, but then I read a suggestion about topping scoops with their granola and became fixated on that instead. For more elaborate desserts, there are two roulades. One is the Dark Chocolate and Vanilla Roulade, and the other is the Vanilla Arctic Roll with Apricot Creme Fraiche Ice Cream. You’ll also find tarts, cakes, and brownies to go with ice cream and even Mini Caramel and Guinness Floats. But, I kept thinking about that granola. It’s made with buckwheat kernals, sesame and pumpkin seeds, and coconut. I thought it would be a good, crunchy counterpoint to the Vegan Coconut Ice Cream. Then, I couldn’t resist making the Vegan Banana and Nut Butter Ice Cream too since it’s so easy. 
by Margarita Manzke a couple of times. Specifically, she mentioned baking the brioche from this book and how delicious it is. Naturally, upon receiving a review copy of the book, I had to try the brioche. There are chapters devoted to some of the basic recipes that are used for several types of baked goods. Brioche is the first, and after the master recipe for brioche dough, there are several examples of how to use it including Brioche Fruit Tarts, Brioche Bread Pudding, Cardamom Sticky Buns, and more. Other chapters offer master recipes for Pain au Lait, Croissants, Kouign Amanns, Pate Sucree, Pate Brisee, and Pate a Choux. And, there are delightfully decadent recipes for using all of those types of dough. Following those chapters are ones for Muffins and Scones, Cookies and Bars, Cakes, Custards Puddings and Cream, and Basic Components. The Chocolate-Hazelnut Paris-Brest, Creme Brulee Cheesecake Tarts, and Mini-Chocolate Bundt Cakes all nearly distracted me from my intent to make the brioche first. But, I stayed on track. Now, in the days prior to tackling the brioche recipe, my trusty stand mixer of about 18 years had started acting a little funny. It didn’t seem to like operating at the lowest speed, but it was working at all the higher speeds. I was sure I could get through the dough making for this recipe by avoiding the lowest speed and working with the weirdness. Onward I went with letting a pound of butter warm a bit out of the refrigerator, cracking nine eggs, and getting the milk and locally-milled flour ready to go. And, the mixing got off to an ok start, but as soon as the dough became a bit heavy with the flour my mixer just stopped working at any speed. I was completely offended. How could it do this to me after all these years? How did it know I had all these ingredients ready to be used for a big batch of sticky, messy dough that really, really would be best made with a mixer? I didn’t seriously consider throwing out all the butter and eggs for even a moment. Instead, I started devising a plan for mixing all that butter in by hand without getting the butter too warm from my hands. Did I mention this was a big batch of sticky, messy dough? My kneading method involved using a bench scraper in one hand while turning and kneading with the other hand. After a few turns, I scooped it all into a bowl and refrigerated it for a bit before repeating. I wasn’t at all sure that this would turn into any kind of edible bread, but I was going to bake whatever became of it. 
