Cook Your Life

Leon: Naturally Fast Food Book 2 Review

 

I was recently sent a new book to review Leon: Naturally Fast Food Book 2.

Being somewhat sceptical of books that triumph the concept of 'Fast Food' I was really surprised to discover really fun and imaginative recipes.

It may seem very middle-class-London-fake-hippy when you first pick it up, but delve a little deeper and you'll find a book brimming with ideas that will keep everyone in the family happy; from moody teens to grumpy grannies this book really does have it all.

 

The publishers have done a great job at keeping the feel of the restaurant. The writing is warm, and funny, and you feel that the people putting the book together feel like a family.

It's set out like a colourful scrapbook that's jam-packed with secret tips and little asides that make you all warm and gooey inside (rather like their Caramelized Pear Flambe with quick real custard)

The book is split into lots of sections that include; Quick Suppers & Lunches, Puddings, Slow Cooks & Stews, Preserved Flavours.

All the recipes are simply explained and strikingly laid out, begging you run in the kitchen and get cooking, some of my favourites were 'Roast Carrots & Fennel in Parmesan Breadcrumbs', 'Chimichurri Sauce' and 'OT's Hot Cheese:Egyptian Gibna'.

The recipe that dragged me to the oven first was 'Sally Dolton's Museli Bars'. Much to my husbands disgust I am big fan of rabbit food muesli, and these moist treacly morsels were not only virtuous, but they tasted divine.

The directions were really simple, and the ingredients cost a fraction that a box of dusty, preservative-packed shelf-bought bars would have.

Overall I would heartily recommended picking up a copy of this book to stick in the stocking of someone you love...in return they can repay you with oodles of scrumptious, happy comfort food!

 

Salted Peanut Butter Cookies

Ice Cold Rain, dark, dank afternoons and howling wind...November is a fantastic excuse to fill the house with scents of Autumn.

Spicy cinnamon, crackling pork, garlic-laden pasta sauces, roasting nuts, all these things make walking through the front door soaked to the skin and shivering easier to bear.

As you might have gathered from the recipes listed on this site, I don't really have much of a sweet tooth...flesh-ripping incisors maybe, but fairy cake nibblers not so much. I do however like the odd biscuit to go with my dose of afternoon caffeine (Which I like to make all the more Autumnal by sipping with a side of bourbon).

In an effort to do my bit for November's Peanut Butter Lovers Month (where do they get these ideas from!?!) I was inspired to bake a batch of legume based treats.

This recipe is a traditional American dough mix made using whole nut butter (a nod to my inner health freak) and an extra kick of salty-goodness. Yep, the 1/2 tsp of sea salt in these golden little patties provides a moreish tang that lifts them well above your average smart cookie.

 

Salted Peanut Butter Cookies

Makes around 30 biscuits

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Coffee (Side of Jack Daniels optional*)

Ingredients

130g or 1 stick Unsalted Butter, room temperature
50g or 1/2 Cup Light Brown Sugar
50g or 1/2 Cup Caster Sugar
1 Egg
1 Tsp Vanilla Essence
200g or 1 Cup Wholenut Crunchy Peanut Butter (No Added Sugar)
1/2 Tsp Baking Powder
1/2 Tsp Sea Salt
3x Baking trays

 

Directions

1. Preheat oven to Gas Mark 4/350F/180C
2. Mix the sugars and butter in a mixer (using the rubber paddle attachment) until creamed
3. Add the egg and vanilla, mix
4. Add the peanut butter, flour, salt and baking powder and mix until evenly distributed and a ball of cookie dough has formed
5. Pinch of balls, and squish into fat little coins, placing around 12 on each baking tray
6. Cook for around 12m until slightly golden at the edges (swapping the trays around during cooking to give an even distribution of heat)
7. Allow to cool