Tag Archives: recipe book

Pescatarian Crockpot Cookbook by Martha D’Angelo – book review

Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

I have received a free e-copy of the Pescatarian Crockpot Cookbook by Martha D’Angelo to review. I love browsing through recipe books for new ideas of what to cook, so was delighted to be offered the chance to review this book.

Pescatarian Crockpot Cookbook by Martha D'Angelo

Here is the book blurb.

Learn HOW to make easy, delicious and healthy pescatarian meals with your crockpot slow cooker!
Are you looking for a nutritious diet that is high in protein but doesn’t consist of meat? Have you recently invested in a crockpot and are looking for tasty and healthy recipes? Do you want to switch to a pescatarian diet?

If your answer is a yes to any of these questions, then this book is for you. Make this your first exciting and exclusive PESCATARIAN CROCKPOT COOKBOOK!

Daily Food’s author, Martha D’Angelo will provide you with step by step instructions for the best recipes that will make you crave for more! If you are looking to eat delicious meals that are pescatarian diet-friendly and that you can prepare quickly, look no further. The best part is that you can prepare them all in one crockpot without having to toil for hours in the kitchen.

It can be tough to follow a healthy diet and avoid serious illnesses with most of us’ lifestyle. To lose weight or maintain good health, good food is of utmost importance. You might have tried other diets and already realized that it isn’t as easy as it appears. The time crunch due to all the other commitments that keep you busy can make it challenging to eat healthy home-cooked meals every day; however, this will no longer be an issue. With this PESCATARIAN CROCKPOT COOKBOOK, you will learn how to cook EASY AND DELICIOUS pescatarian meals.

This PESCATARIAN CROCKPOT COOKBOOK includes:

An explanation of what the pescatarian diet is
What foods you can and cannot eat while following the diet
The benefits of following a pescatarian lifestyle
Delicious crockpot recipes for breakfast
Lunch-munch recipies to die for
Delicious fancy dinner meals
Desserts that will amaze your taste buds
And much, much more!

This PESCATARIAN CROCKPOT COOKBOOK is packed with quick and healthy meals that are perfect for vegetarians who eat fish. This cookbook and your crockpot will help you have healthy pescatarian meals on your table in no time! 

So starting with the blurb, this is well written to tempt you in, except in the final paragraph where it says “vegetarians who eat fish”. By definition a vegetarian does not eat fish, so this statement is nonsense. Instead it would be better to clarify on the cover, that a pescatarian is someone who abstains from eating animal flesh with the exception of fish and seafood. This is something which is explained in the introduction, along with all the health benefits and the advantages of cooking in a crockpot.

A crockpot is another name for a slow cooker, so I was anticipating that most of the recipes would be ones that you could prep first thing in the morning, then leave cooking all day whilst you are out at work. But flicking through the recipes, the majority are a lot shorter and some I would question the benefit of using your slow cooker as opposed to another method of cooking. For instance there are a few recipes where salmon is initially cooked in the crockpot before being used elsewhere like Salmon Tortilla Appetizers or Salmon Avocado Lettuce Wraps. Three alternative methods of cooking the salmon for these dishes immediately spring to mind, namely wrapped in foil in the oven, poached on the hob or in the microwave, all of which I would choose in preference over my slow cooker.

This 123 page book follows the traditional format of breakfast dishes, lunch, dinner, snacks and desserts. And I’m pleased to say that no, the desserts do not include fish. Each recipe gives an indication of preparation time, cooking time, servings and nutritional value. However there are quite a number of instances of different cooking durations mentioned in the directions, plus it may vary between models of crockpots, so you will need to use your judgement.

As the book is aimed at beginners it was good to see a balance between recipes using fresh or tinned fish. Unfortunately not so good for the novice is that the recipes use a mixture of units. I particularly would have recommended avoiding the cup measurement, as I look at all my different size cups, wondering which one is optimum to choose.

Some but not all of the recipes are illustrated and all the photos look very tempting. However I did notice some images which didn’t appear to match the recipe they were with. For instance Moroccan Spiced Fish uses steaks or fillets, but the accompanying photograph is of a whole fish served differently to what is described. The book could definitely benefit from some more proof-reading as this same recipe includes both ground coriander and chopped cilantro. These are alternative names for the same plant, so should be named consistently.

Or a recipe like Spinach and Salmon Muffins which makes 4, but is illustrated with a photo of 12. That would be very slow progress if done as 3 batches in the crockpot! So don’t rely on the pictures.

This book has certainly given me inspiration as to how to incorporate more variety of fish into our diet, as I’ve previously tended to stick to just a few trusted recipes.

And I’ve discovered new dishes that I had never heard of previously like Grits and Congee.

The Pescatarian Crockpot Cookbook is available on Amazon in paperback or Kindle format. A nice cookery book although I would have preferred to see an illustration for every recipe.



An integral part of reviewing a cookery book is to test out some of the recipes. So I selected to try making Cajun Shrimp and Rice first from the dinner section. I did make a few adaptions though as follows. Firstly I didn’t have a long grain and wild rice mix, so i just used long grain, also I increased the quantity from 3 ounces to what I would usually do as a rice serving – 60g per person. I skipped the green pepper as I didn’t have any of that in the fridge. The recipe had a discrepancy between water in the ingredients and broth in the directions, so I opted to defrost some stock to use, increasing the amount because of having already chosen to use extra rice. And I guessed how much onion would equate to the required half cup. The cooking time was estimated at 2-4 hours whilst the directions suggested 4-5 hours on low or 2-2.5 hours on high, before adding the shrimp. My slow cooker also has a medium setting, but I opted for the low setting. I checked it at the 3 hour point and the rice was already cooked, so I added the shrimp immediately.

Cajun Shrimp and Rice

Cajun Shrimp and Rice

Cajun Shrimp and Rice

This meal was delicious and the author was probably correct to suggest a smaller amount of rice, as we ended up with a portion left over. Perhaps 40g each might be the answer.

Cajun Shrimp and Rice

Cajun shrimp and rice

I’d love to hear what fish recipes you enjoy? Have you ever cooked fish in your slow cooker?

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Super Nutrition by Terry McIlroy – book review

Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

I have received a free e-copy of the cookery book Super Nutrition by Terry McIlroy to review.

Super Nutrition by Terry McIlroy

Here is the book blurb.

We have all uttered these phrases at one time or another:

“Your health is your wealth.”

“You are what you eat.”

Deep down, we all know, that what we choose to eat and drink has a massive impact on our health.

Confused about your nutritional needs? Not anymore! With a clear focus on sourcing the right ingredients, including condiments, herbs, spices & organic produce, we can all take advantage of, and unlock thepowerful nutrients within them, to try and ensure that we are not insufficient or deficient in any given vitamin, mineral, macro or micro-nutrient, whilst tryingto reduce our toxic load, thus easing the burden on our body’s natural ability to detoxify itself and restore homeostasis/balance. This book gives you the tools and knowledge to structure your diet and help you strive towards optimal health, with totally unique, delicious, health giving recipes, so you can enjoy the ride.

Start your new journey to health and happiness here NOW! Grab a copy of Super Nutrition today and take control of your health once and for all, shed those unwanted pounds, balance your blood sugars and heal your gut with nutritional therapy

Terry McIlroy has taken well-known, popular dishes and transformed them into nutrient dense powerhouse meals, just by making a few ingredient swaps with modern twists, such as his New Dehli Fritatta, Carrot Cake Smoothie, Mixed Mushroom, Almond & Tarragon Soup, Curried Quinoa Taboulleh Salad, Proper Spelt Bread, Southern Fried Chicken, Millionaires Shortbread and of course Fish ‘n’ Chips.

I’ve always loved recipe books, but I found that this book is much more than just recipes. In the introduction, we find out how some simple dietary changes cleared up life-long mouth ulcers and acne for the author, who was already a qualified chef, inspiring him to next enrol on a nutrition diploma. He has created nutritionally balanced recipes which can benefit everyone.

The author shares his top 10 health tips. Some great advice here. I’m certainly going to focus on choosing organic where possible.

There are sections on Epsom salts, pink Himalayan salt, apple cider vinegar and raw honey plus we are reminded of the importance of planning and preparation, before we reach the recipes. However I have to say although raw honey sounded excellent, I am none the wiser as to what is raw honey and what is not raw honey. I’m guessing that the honey I usually buy from the supermarket falls into the latter category. It does say that raw honey is not suitable for children, but again doesn’t say why.

The book also includes an extensive list of cooking equipment, although I have to say even with a large kitchen, I think I would struggle to find room for 6 different types of juicers / mixers!

A great selection of recipes for juices, breakfast, smoothies, salads, soups, breads, lunches, snacks and dinners along with a rainbow of photographs that certainly got my taste buds watering.

However I was a bit mystified by the weekly meal planner proformas at the back of the book as to why there were two as they were both blank. One entitled example weekly meal planner and one entitled my weekly meal planner. Was the example planner supposed to have been filled out. Would be good if it was, as that would be extra helpful.

Super Nutrition is newly published on Amazon today, currently priced at £17.99 in paperback or £5.99 in Kindle format. A great cookery book which is so much more than just recipes.



Of course I had to test out one of the recipes. I decided that I would try my hand at making some tortilla wraps, a staple in our household but something I’ve never made myself before. Here is a copy of the page from the book. Click on the image to enlarge.

Tortilla Wrap

I had been meaning to buy some spelt flour for ages to try out, so I added that to my shopping list. And pink Himalayan salt is another new ingredient for me. The book lists plenty of health benefits of pink Himalayan salt, recommending that you switch plus I learnt that regular table salt is heavily processed.

ingredients for tortilla wraps

Wow I never realised that wraps could be quite so simple to make. Okay mine don’t look very professional as they are not pristine circles. But I frequently buy wraps and lately I have been feeling guilty as I haven’t been able to find wraps without plastic packaging. Although unfortunately the recipe does say to wrap the dough in cling film. A single-use product that I’m trying to avoid. Shame to see single-use products mentioned in a new book.

tortilla wraps

tortilla wraps

tortilla wraps


About the author

Terry McIlroy is a Professional Chef with over 27 years experience within the culinary industry. He is also a Nutritionist/Nutritional Therapist, specializing in the field of Naturopathic Nutrition. He has inspired many with his passion, knowledge, creativity and flair in the kitchen, As an Executive Head Chef, whilst running several businesses. During his clinical experience he transformed the lives of all of his clients, giving them Nutritional, Supplemental and Lifestyle protocols to follow, all of whom reported dramatic improvements in their health and wellbeing, after implementing his bespoke diet plans, and lifestyle changes.

Terry has combined his Culinary and Nutritional Expertise to produce his inaugural Book ‘Super Nutrition’ which is set to inspire and transform the lives of millions. He offers, (never before seen in one piece of work) unique Health & Wellbeing Advice, Tips and Recipes, Arming the reader with the tools to take control of their health, and live a vibrant, happy life.


Plus I’m hosting a rafflecopter competition to giveaway a paperback copy of the book to one lucky winner. Think of the tempting dishes you’ll be able to try making.
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a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’m participating in the blogtour. Do take time to browse round some of the other posts to see what they thought of this book too.

Super Nutrition by Terry McIlroy

I’d love to hear what healthy recipes you enjoy?

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Comfort Food by Julia Bettelheim

I have received a free e-copy of the recipe book Comfort Food by Julia Bettelheim to review.

Comfort Food by Julia Bettelheim

 

Here is the book blurb.

There’s nothing quite like Comfort Food to put a smile on your face and a feeling of contentment in your stomach. Chef Julia Bettelheim is passionate about feeding people; from the students in her university kitchen to guests and family at home. From recipes that are as simple as a sandwich to as technical as a fruit cake, she knows the importance of creating delicious meals that are full of flavour and which always have budget in mind. Her recipes include easy to make classics and mouth-watering family favourites, using easy to find products that are fresh and economical. Fun, fast, indulgent and nurturing, there’s a time and a place for Comfort Food in every kitchen.

I’ve always enjoyed browsing through recipe books, although I did reluctantly reduce my own collection which filled several shelves in the bookcase down to about one shelf to make more space for the boys’ books a few years back. So I was particularly looking forward to reading this book and trying my hand out at cooking some of the recipes. I’m hoping that e-recipe books may be the way forward for me.

Just like most recipe books it is sub-divided into chapters, starting with soups. There are some very tasty sounding treats, but equally a few that I would prefer to avoid like Scottish Rolls. This was one of the two recipes that I was asked to make, but I declined as it includes black pudding, something I hate. Maybe comfort food to some, but not for me. This particular recipe was in the England, Ireland, Scotland and Wales chapter which I laughed to see even included a Deep Fried Mars Bar.

However it was a delight to see tasty sandwiches included. Absolutely comfort food, but something not usually encompassed in a recipe book. And I loved reading the introduction where it mentioned how Julia started with index cards as a teenager. I’ve lost most of my handwritten childhood recipes, but I do still have one scrapbook that I used to paste in recipes from magazines, so I could really relate to that.

Comfort Food is available on Amazon, currently priced at £9.99 in paperback and is also available in Kindle format. A nice recipe book, so long as you aren’t too bothered about the inconsistencies in units, which did bug me a bit. I’ve got my eye on trying the caramel crumble next.

Easy to navigate around the e-version to any recipe with a single click from the index. Nice photos although I would have preferred every recipe to have a picture.



I was asked to test out the Easy Biscuits recipe.

Easy Biscuits

Easy Biscuits

These biscuits are very easy to make; the only time-consuming bit is rolling the balls onto the sheet pan. The biscuits themselves are very plain, but you can let your imagination get the better of you.

Ingredients
500g butter
1 cup sugar
1 tin sweetened condensed milk
5 cups self-raising flour
1 teaspoon of vanilla extract

Cream together butter and sugar, then beat in the milk and vanilla. Stir through the flour until it is all mixed in. Roll tablespoonfuls onto a sheet pan and bake at 170 degrees for 15-20 minutes or until just golden. Using a small 8 oz ice cream scoop also works if you prefer large biscuits.

At this point you can divide the mixture into portions and add some goodies to each portion, for example:

  • 50g candy coloured chocolate
  • ½ cup white chocolate bits and ½ cup dried cranberries
  • ½ cup choc raisins
  • ½ cup milk choc bits

Store biscuits in an airtight container and they stay fresh for about a week.

Easy biscuits

With two blocks of butter, this certainly made a lot of biscuits. Took me a while getting all batches through the oven. And it really hit the spot with all the family, so I’ll definitely be baking this again. I chose to do four variants – plain, chocolate chip, honeycomb and currants using half a cup for each addition. Although you shouldn’t call the plain that in my opinion, as they were so sweet with both sugar and the condensed milk, especially compared to how I often try to reduce sugar content in baking.

I wasn’t quite sure what the recipe meant by rolling tablespoonfuls onto the baking sheet, so I just pushed the mixture off the tablespoon, but otherwise lives up to its name of easy biscuits. Also the recipe needs to be proof-read, as currently it reads that the additional ingredients should be added after baking. I assumed that they were to be added before cooking, not as decoration.

However I did find it particularly irritating that there was no consistency over the units used in the recipe – some ingredients in grams and some in cups. I feel it should have been one or the other. Personally I try to avoid recipes using cups, as I never know what size cup to choose, so mine may have then been wrong against the amount of butter. Also it would be more helpful if it indicated what size tin of milk to use. There was only one size at my supermarket, but is that the case everywhere?

It wasn’t just this recipe that had multiple units. It was fairly common throughout the book. Also some recipes had a combination of ounces and cups, introducing yet another unit. So if there is a reprint, I would recommend standardising the units used throughout. Otherwise define the size of a cup either at the start or end of the book.


About the author

Growing up in Wellington, New Zealand, British born Julia Bettelheim enjoyed an early start in the catering industry and as a teenager took lessons from a private chef. Her family then moved to Melbourne, Australia where she lived for the next twenty-two years and worked as a tupperware sales representative travelling the city providing cookery demonstrations and sharing recipes that were suitable for storing. After her divorce in 2008, Julia moved back to England where she now lives in Chatham, Kent and works as a chef in the kitchen of the cafe at UCL in London.


I’m participating in the blogtour. Do take time to browse round some of the other posts to see what tasty recipes they have tried.

Comfort Food by Julia Bettelheim

I’d love to hear what dishes are your comfort food?

Visit Yet Another Blogging Mummy on Facebook, Twitter, Google+ and Instagram

MamaMummyMum

Disclosure.  This post is a review of an e-book I was sent for free.  All opinions are my own.

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Taste of the French Caribbean by Chef Denis

I have received a free copy of the recipe book Taste of the French Caribbean by Chef Denis Rosembert to review.

Taste of the French Caribbean by Chef Denis

This is what it says on the back cover.

Stir up an authentic taste of the Caribbean at home with Chef Denis Rosembert’s first ever cookbook. The St Lucia born restauranteur lovingly curates his favourite dishes — from delicious jerk chicken to spicy mutton curry and sweet golden apple cake — for you to recreate, bringing the unique flavours and exotic aromas of the island — renowned for its seafood and exquisite chocolates — vividly to life in your own kitchen.

At his much-loved restaurant Chez Denis in Norwich, England, Denis Rosembert blends the eclectic cuisines of Africa, Europe and Eastern India that combine to make St Lucian food so rich and so special. His colourful, infectious, easy-to-follow recipes are the ultimate celebration of island life, food and drink and entertaining and will soon have you inviting friends and family round to experience your own taste of the Caribbean.

Regular readers of my blog will know that I enjoy cooking, so I was very much looking forward to reading the recipes in this book and trying some out. I’ve never been to St Lucia, so I was very interested to find out the cooking style. I was certainly expecting to find seafood recipes and jerk chicken, but surprised at the lack of curried goat. Obviously it must be from a different part of the Caribbean. Interestingly there was a big section of soups which I shall definitely be dipping into. I had assumed that soups wouldn’t feature heavily in a hot climate.

Most of the ingredients can be sourced from your local supermarket, but you will need to find a specialised supplier for the more exotic like golden apples. I had wrongly assumed this just referred to the golden delicious variety of apple, but no it is a totally different fruit to the apple we know here.

I really enjoyed reading the introduction and finding out that Chef Denis started cooking at age 6, when his grandmother taught him to grill fish with green bananas on a coal pot. He still enjoys making and eating this dish today.

The book has a detailed section on sauces that are used in other recipes, but unfortunately doesn’t have an index. Also I would prefer it if every recipe had a picture.

Taste of the French Caribbean has just been published and is available on Amazon, currently priced at £25 in hardback and is also available in Kindle format. A lovely recipe book, which has certainly whet my appetite.


Mango and Coconut Flan

I have tried out the Mango and Coconut Flan recipe. This requires either golden apple or lemon curd, so I opted to use lemon, since I don’t know anywhere local to purchase golden apples. You may see how I made the lemon curd here. I found the recipe reasonably straight-forward to follow, although I would say it serves 10, rather than 4 as stated. A quarter of the flan would be an absolutely enormous portion. And I had to skip the step of placing on a cooling rack, as I barely managed to move it from baking tray to serving plate.

Mango and Coconut Flan

Click on the image below and then zoom to see a fullsize copy of this recipe as it appears in the book.

Mango and Coconut Flan

It was really delicious. A very tasty dessert.

Mango and Coconut Flan


About Chef Denis

Denis Rosembert was born on the island of St.Lucia where he started training to be a chef in 1973. After a couple of years he was invited to England to continue his training. Since then Denis has worked in various hotels and restaurants across Britain and America in the role of Commis, Sous and finally Head Chef. In 1989 he moved to Norwich, where after a brief stint working for the Sports Village, he finally realised his dream and opened his own restaurant Chez Denis.

Website – http://www.chezdenis.co.uk/
Twitter – https://twitter.com/Chezdenis1


I’m participating in the blogtour. Do take time to browse round some of the other posts to see what tasty recipes they have tried.

Taste of the French Caribbean by Chef Denis

I’d love to hear what dishes you love from the Caribbean?

Visit Yet Another Blogging Mummy on Facebook, Twitter, Google+ and Instagram

MamaMummyMum

Disclosure.  This post is a review of a book I was sent for free.  All opinions are my own.