Cookbook Review ~ Home Cooking by Rachel Allen

Although this is one of her older book's (2009) I couldn't resist testing out and cooking from Rachel Allen's Home Cooking for this month's Cooking the Books. My son is now 3 years old and although a fairly good eater, I'm always looking for ideas and reminders of family friendly meals that we can all enjoy without a fight at the dinner table! On top of that, my sister was coming to visit us for 2 weeks during March and unfortunately despite being 17 weeks pregnant was still suffering from morning sickness, so I thought she would appreciate some good home cooking and nothing too over the top! Cue therefore Rachel Allen's Home Cooking book which is packed full of very family friendly meals that are guaranteed to keep even the fussiest eater in your family happy (hopefully!). It was just coincidence that I happened to pick a book by an Irish chef for the month of March and the celebration of St. Paddy's Day!

The Chapters are divided up into meals of the day including Breakfast, Lunch, Supper and Dessert. There is also a chapter on Sunday Lunches and since this really is a family friendly cookbook there is even a handy chapter on Baby Purees. It is a lovely homely book with pages printed on different pretty pastel colours and lots of photographs throughout, showing not only the delicious looking meals but family snaps as well, which really adds to it being a family cookbook.

Mini Eclairs

These little eclairs are the perfect treat to make for a special occasion. They aren't as time consuming as normal eclairs since they are filled with vanilla whipped cream rather than a custard filling, but they taste every bit as good and make a delicious change to traditional chocolate eclairs. Now they might not look perfect but they are homemade and made with love so for those of you in the UK why not treat your Mum this weekend and make up a batch of these to celebrate Mother's Day. She'll certainly thank you for them!

This recipe is the same as my recipe for Profiteroles I've just changed the quantities of cream filling and the topping.

Cafe de Paris Butter

Cafe de Paris Butter is a compound butter which is made and shaped into a cylinder, tightly wrapped in clingfilm and tin foil and chilled, before being sliced and used traditionally, to top a delicious juicy steak. That being said, it is also fantastic served with lobster – either sliced and put on top of a lobster half and grilled, or melted (and kept warm in a butter warmer) for decadently dipping the lobster meat into. It works perfectly as the combination of flavours just enhances the rich, succulent flavour of the lobster meat and makes a truly indulgent gourmet meal! We enjoy this luxurious butter both ways but regardless of what we have it with, a little bit of this magical butter transforms the dish and takes it to a whole new level.

One thing I have to warn you though is that whenever I make this butter I feel a little like George from George's Marvellous Medicine as it literally seems like you are adding everything but the kitchen sink to it! Don't be put off however, as it is really worth it (you might need to just tick off the ingredient as you add them in!!) and a little goes a long way so you can keep it in the fridge and use for a few meals (unless you have a large number of guests to feed!).

This recipe is adapted from the cookbook Maze by Jason Atherton, I have just changed the quantities of some of the ingredients to suit our tastes, but it is virtually the same because it is too good to mess with.

Continued after the jump.....

Cooking the Books ~ March

I am SO excited that my Sister is coming to visit us for a holiday for 2 weeks this month and so because of that and the fact that she is pregnant (Yay!!!) but still suffering from sickness (boo!), for this month's Cooking the Books I will be testing and reviewing Home Cooking by Rachel Allen (available from Amazon and some book shops). If you have this book why not try it out with me? I'll post what recipe I'm trying the day before I make it on my Facebook page  and Twitter so you can join in. So what are you waiting for? Let's Cook the Books!