Cook Book Review: Bake, Sizzle, and Simple

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Bake, Sizzle and Simple are three new bite-sized cookbooks from Valli Little and the team behind Australian food magazine, delicious.

I have Sizzle and Simplefrom the collection, and can guarantee I’ll also be checking out Bake in the near future. While these cookbooks might be small, they each contain sixty recipes – all of them simple and achievable even for those who aren’t so awesome in the kitchen. The layout is clear, with one recipe and the corresponding colour photo across each double page spread. The gorgeous photos alone are enough to get you cooking.

sizzle simpleSizzle concentrates on food that, well, sizzles! Hot flame cooking. BBQ and grill. This one is definitely for the carnivores, though it does have a small number of vegetarian recipes. Dishes are drawn from cuisines all over the world, and while a couple are more decadent main meals, most are easy brunches or mid-week meals. There’s Eye Fillet Steak with Raspberry Sauce, Salmon Skewers with Fennel and Orange Salad, Tuna Wasabi Burgers, Strawberry and Brie Sandwiches and Fried Eggs with Bacon Jam. Yes, you read that right. Bacon Jam. With ingredients like bourbon and brewed espresso. Oh, my… I think I’ll be checking that one out first…

Simple is just as the title portrays. Simple, fast recipes that rely on pantry staples such as pasta, rice or couscous and match them with fresh ingredients. See? Simple. There’s twists on the old standards like Spaghetti and Mussels, Homestyle Meatloaf and Singapore Noodles. Then there’s the Macadamia Crumbed Chicken Strips with salsa, Prawn, Chilli and Pesto Pizza and the Lamb and Haloumi Sausage Rolls. Like Sizzle, Simple also has a small number of vegetarian dishes.

Bake, Sizzle and Simple join Spice, Indulge and Slow in this series of mini-books. You’ll find loads of inspiration between the pages, and their small size makes them easy to store in an easy-to-access kitchen cupboard or shelf.

Sizzle and Simple

by Valli Little and the delicious team

Sizzle ISBN – 978-0-7333-3363-7

Simple ISBN – 978-0-7333-3364-4

ABC Books

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Sponge Kisses

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With Father’s Day imminent here in Australia, I thought I’d make one of my own Dad’s favourites for this month’s Cook Club – Mum’s Sponge Kisses. Now, mine didn’t turn out quite as soft and fluffy as Mum’s (what IS that phenomenon that makes your mother’s cooking better than anything, ever?) and they did collapse a little as they cooled…but hey, it was my first go and my family still gobbled them up, so I’m going to take small successes where I can.

Sponge Kisses are basically two small rounds of sponge cake sandwiched together with jam (any flavour. You pick) and whipped cream, then dusted with icing sugar. Kind of an old-fashioned treat, I guess. They’re quick, easy and make minimal mess in the kitchen.

WHAT YOU NEED:

1/2 cup plain flour

1/2 cup corn flour

1 teaspoon baking powder

3 eggs, separated

3/4 cup caster sugar

Whipped cream and jam to fill

Icing sugar to dust

sponge kissesHOW IT’S DONE:

Pre heat oven to 200c, line oven trays with baking paper

With your electric mixer, whip egg whites until they have stiff peaks. Gradually add caster sugar, then egg yolks one at a time.

In a separate bowl, sift plain and corn flours together, along with the baking powder. Gently fold this mix through the egg mix.

Cooking in batches, spoon heaped teaspoons of mix onto lined trays allowing room for them to spread. They only take 4-5 minutes, or until you notice them beginning to change colour. Remove carefully using a spatula – they’ll still be very soft – and place on a rack to cool.

Sandwich together using jam and whipped cream (or just cream if you prefer). Some people like to add the Kisses to the fridge at this stage for a couple of hours to soften up. Personally, I prefer to serve immediately after adding the filling, with a generous dusting of icing sugar. If needed, you can store the unfilled Kisses in a sealed container until serving time.

Next time, I might try tweaking the recipe a little by adding a touch more plain flour and baking powder.