The Chefs Toolbox is making cooking at home even more fun with the release of their long awaited cookbook, 'Cooking is Fun!'. The book is a collection of the best recipes developed by The Chefs Toolbox's Cooking Guru, Chris Chandler, over the past three years, all tried and truly tested by the company's Consultants and customers around Australia.
'Cooking is Fun!' contains over 70 simple recipes for every occasion. It has all the old favourites, from Stove-Top Pizza and Paella, to Chocolate Kugelhopf Cake and Portuguese Custard Tarts. There are many other delicious recipes to tempt you, such as Pumpkin & Ricotta Lasagne, Kashmiri Chicken, Slow-roasted Lamb and Low-fat Date & Apple Slice, which you'll love just as much!
The Chefs Toolbox's recipes make cooking fabulous meals a breeze, even if your time is limited or the dish is new to you. Each recipe features at-a-glance preparation and cooking times, Chef's Tips that give you some great hints and variations, and keys to gluten-free and low-fat recipes which make it easy to identify these healthy options. With simple step by step instructions and accurate timing suggestions, this book will turn the biggest kitchen klutz into a Jamie Oliver.
The book comes with a bonus DVD with extra 'How To' instructions to help you perfect a whole range of kitchen techniques. Above all, the recipes are achievable, use readily available ingredients, and are fun to make - 'real food' at its best.
'Cooking is Fun' will become your constant companion in the kitchen. It is available for RRP $39.50 (plus postage and handling) from The Chefs Toolbox's online store: www.chefstoolbox.com.au or through their cooking workshops.
About The Chefs Toolbox:
The Chefs Toolbox brings new ideas to cooking at home by marrying great recipes with clever cookware to bring fabulous food into the home. The Chefs Toolbox offers top quality cookware through home cooking workshops and their online store. By providing free cooking workshops designed for modern lifestyles, The Chefs Toolbox aims to encourage an appreciation of great food. Fabulous meals are easy with the right tools and a few simple techniques.
For more information and great recipe ideas visit: www.chefstoolbox.com.au or call 1300 135 816
Preparation: 15 minutes
Cooking: 10 minutes
Serves: 10 as part of a finger food menu
The Chefs' Tools
como advanced 22cm Frypan, Ct Fusion Knife, Measuring Set, BBQ Tool, BBQ Sheet
1 tablespoon Bengal 5 Spice (see Chef's Tips)
1/3 cup sour cream
1 tablespoon lime juice
1 clove garlic, finely chopped and crushed to a paste
1/4 teaspoon dried chilli flakes
1 tablespoon fresh coriander, washed, picked and chopped
1/4 teaspoon salt
20 prawns, peeled, de-veined and tails intact (or 500g chicken breast fillet, sliced)
lime wedges to serve
20 satay sticks, soaked in water for 10 minutes
Heat 22cm Frypan over medium heat for 2 minutes and dry-roast the spice mix for 2-3 minutes, stirring constantly.Crush spice mix in a mortar and pestle or spice grinder.
Combine sour cream, lime juice, Bengal 5 Spice, garlic, chilli, coriander and salt in a bowl.
Add prawns or chicken and mix gently to coat. Cover and refrigerate for 15 minutes.
Heat BBQ or hot plate and spray lightly with cooking oil spray.
Cook prawns or chicken on BBQ for 5 minutes or until cooked through.
Serve with lime wedges.
Bengal 5 Spice is a Screaming Seeds Spice Co. spice mix with an Indian flavour. It can be purchased online at www.screamingseeds.com.au.