Shelley is
back and this time she is cooking with passion! The fourth and latest book in
the
Whitewater Cooks series,
Whitewater Cooks with Passion, sees Shelley
cooking new recipes using inspiration from her trusted family and friends as
well as plenty of inspiration from around the world.
The
paperback book continues with the same theme as the other books in the series
with lots of beautiful, mouth-watering photographs to accompany a lot of
the recipes. There are 7 chapters dedicated to recipes including Breakfast,
Starters, Soups, Dinners and Desserts.
It didn’t
take me long to start bookmarking plenty of recipes and in the end I tested 6.
Tested
Recipes:
Green Curry Chicken with Roasted Eggplant and Red Peppers
Mango Cucumber Salad with Mint and Sweet Chilli Vinaigrette
Italian Wedding Soup
Red Velvet Beet Cupcakes with Raspberry Icing
Chickpea Flatbread
Indian Artichoke Hummus
The first
recipe to be put to the test was the Green Curry Chicken with Roasted
Eggplant and Red Peppers. We love Thai curries so I couldn’t resist this
recipe especially as it was so easy to prepare – you literally put the
ingredients in an ovenproof dish and pop it in the oven and forget about it. I
was very hesitant about the amount of curry paste suggested but since I had the
same brand as she suggested I stayed true to the recipe and I am so glad I did!
The end result was absolutely delicious. It was a perfect Thai curry made
without any fuss. I would serve this to friends coming round for a relaxed
dinner without any hesitation. I did skip the cucumber you put on at the end
because I couldn’t get the mini cucumbers suggested but also because I served
the curry with the Mango Cucumber Salad with Mint and Sweet Chilli
Vinaigrette which takes me to the second tested recipe.
I absolutely
love mango salads with Thai curries so I had to make this to accompany the
above recipe. The recipe does have quite a lot of ingredients but it’s still
simple to make and really just a case of some chopping and assembling. The
dressing makes a lot and to honest in future I don’t think I would use quite as
much oil but it was delicious and full of wonderful flavours. As for the salad
it was packed with bright flavours, great texture contrasts and lovely fresh
and vibrant flavours. It was also a huge hit and brought a wonderful ray of
sunshine to our plates and palates on a miserable rainy, grey January day!
