The Health & Beauty Botanical Handbook by Pip Waller

Now that we’re all working from home, at The Amazing Blog regular walks in the countryside and gardening have become even more precious, as we get back to nature and using our kitchens as never before.  Herbal lore and remedies have been used by humans over the centuries.  In London there are a number of wonderful apothecary’s gardens growing medicinal plants, The Chelsea Physic Garden is only a ten-minute walk for us and has over 5,000 different varieties of edible and medicinal plants.  We have found ourselves inspired by this Health and Beauty Botanical Handbook which is full of information and recipes.

The Health and Beauty Botanical Handbook is written by Pip Waller who is an experienced medical herbalist and plant spirit practitioner. She has taught at the Academy of Natural Health in London and was a clinical supervisor for the UK-based National Institute of Medical Herbalists Training Clinic.  Pip is also the author of Holistic Anatomy - An Integrative Guide to the Human Body (North Atlantic Books, 2011) and The Domestic Alchemist. She has successfully taught anatomy, physiology and pathology to students of natural medicine since 1991. Her teaching style, which is informal yet extremely informative, comes across well in this book.  Pip Waller shares her invaluable herbal know-how for natural wellbeing.

The book helps to turn the kitchen into a pharmacy providing plant-powered health and beauty recipes. From making tinctures and tonics to syrups and creams, this world-renowned herbalist shares over 350 recipes for pure well-being and holistic health.   An introduction to the power of plants is followed by growing tips and profiles; guidelines on how to set up your kitchen to make the recipes, and techniques for making everything from tinctures to tonics.  It starts with some information about herbs and making herbal recipes, then the recipes themselves and a herb dictionary. Although this book doesn't have any photographs, it's illustrated beautifully. Each recipe has a little blurb and there are extra notes and cautions throughout the book too. The ingredient dictionary at the end is helpful for anyone inexperienced in making herbal remedies. One of the best things about this book is that each recipe lists tell us how long it keeps for, and instructions on how to store, which is great for peace of mind so you know you're only consuming/using fresh and safe products. 

This book has inspired us to try out some of the recipes and read up about herbs and their healing properties.  This is the perfect time of year for the Soothing Sloe C Syrup as sloes are now in the hedgerows (the fruit of the blackthorn) this can help with bronchial conditions, colds, catarrh and inflammation of the throat.  The Weight Loss Spice Tea is also good to try with ginger, cardamom, turmeric and cayenne pepper to help burn fat. The Rosemary Vinegar Hair Rinse can be used in multiple ways, as a rinse to increase shine and restore the hair’s protective acid pH or as a drink to improve circulation.  Totally fitting into our way of life now. You too can buy the book a here from Quarto Books, the price is good value at £12.99. We think that this book is a great introduction to gaining a better understanding of plants and herbs and their uses.  Now we have it, we’ll be dipping into it as we go foraging! 

THE PASTRY CHEF’S GUIDE by Ravneet Gill

Here at The Amazing Blog we not only enjoy eating delicious food but also finding new ways to simplify and cook it ourselves.  We’ve been making sure that we have got a supply of flour, baking powder and bicarbonate of soda so we can enjoy the current baking craze whilst staying at home.  Talking of which, today we’re featuring  The Pastry Chef’s Guide which will help ‘to up your game’ and get you onto another level in the world of baking. It also helped satisfy a sweet tooth! 

The Pastry Chef’s Guide is written by the inspirational Ravneet Gill for both chefs and home bakers, it’s a reference book that should be on everyone’s cookbook shelf.  Don’t be ‘afraid’ of baking is the message!  Gill writes about her love of baking and pastry which shines through, it’s easy and fun to read. It shows how to go back to basics and explains the use of each ingredient in detail like butter, gluten, gelatine; so you know how to get it right every time. Having started her love of sweets with chocolate covered raisins and Cadbury’s Fruit & Nut;  Gill studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn’s and Wild by Tart. Now a freelance chef, during 2018  she set up an industry networking forum called Countertalk, it’s a job service and community that advises on healthy work environments in the food industry. She has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning directly from other chefs.

The book is a joy to read as well as being straightforward in telling you how to line your tins, boiling points and what equipment you really need.  This book is all about the ingredients and taste-making sure it is seasonal whilst producing impressive puddings and pastries, Gill says she learned a lot of that from Fergus Henderson who writes the introduction to the book.  The Cherry and Custard Pie that she created here, is still on the menu at St John’s Restaurant.  The recipes are seriously good having been organised into sections of Sugar, Custards, Chocolate, Pastry, Biscuits, Cakes and Puddings.  There are step-by-step recipes to help you master custard, nail crème patisserie, or bake the ultimate gluten-free chocolate cake.  So whether you want to make a fluffy birthday cake, smooth and rich ice creams macarons, or meringues, Gill gives great advice to make it all seem easy, a good pastry chef is all about balance.  There are also great tips to help avoid the pitfalls, i.e. for meringues use a clean dry glass, ceramic, or metal bowl to avoid the egg absorbing any smell, colour, grease from a plastic bowl. French, Italian even Swiss meringues are all clearly explained; as are all the uses for custard from ice cream to doughnut filling, delicious. You can buy the book here at the price of £18.99, we think it’s a must for any cook!  

For those who want an online course, you can join Ravneet Gill at the Puff Bakery School for pastry online, where there are some great reviews on their courses.

Friday Favourite – Cookbook for Christmas

Whether you are looking for inspiration for this year’s Christmas catering or for a gift for a loved one, today at The Amazing Blog we’ve narrowed down three of our favourite new seasonal cookbooks just for you.

Having watched the series, and enjoyed the twists and turns of the Crawley Family on the big screen, we now have the chance to channel our inner Mrs Patmore and bring a flavour of Downton to our own humble kitchens in the form of The Official Downton Abbey Cookbook. Fans of the show will salivate over the sumptuous pages of their favourite series dripping from every page - not just full of tempting recipes, but also bon mots as can only be delivered by Dame Maggie herself, along with historical facts of catering for such a house in those times. The writer behind this surefire bestseller is Annie Gray, one of Britain’s leading food historians, who brings the stories of both the upstairs, and the downstairs to life for us in her detailed research of recipes of the period. Alongside  such mouth-watering options as ‘Veal Chops Périgourdine’, which would have appeared on the upstairs menu, we have the equally tempting ‘Toad In The Hole’ which would have been served downstairs in the Servant’s Hall, both with the relevant side notes of why they would have been popular, and how the ingredients would have been sourced.

Apart from the surge of culinary excitement to try favourite recipes out, this encyclopedia of food history and knowledge will be snapped up by fans of Lord and Lady Grantham, and foodies alike. Served up at £25.00, we can all secure ourselves a slice of this delicacy from all good bookshops including Waterstones and BooksEtc here.

If you or your guests diet is more plant-based, then a festive treat comes to us from Scandinavia, Karoline Jönsson who has put together the ‘Happy Vegan Christmas’ after the success of her online cooking blog which attracts 20,000 visitors every month, and the first all-vegetarian cooking show to air on Swedish television, of which she was the host. Karoline gives us five different sections to take us through the Christmas period, including the obligatory “Leftovers”, which is a definite ‘must read’ as it not only offers up the irresistibility of ‘Sun-Yellow Energy Soup’, but also craft projects to keep us all engaged over the holidays. Priced at £14.99, and published by Pavilion Books you can find it here.

Remaining on the vegan theme, we move onto the next course on today’s menu, which is the pudding section - ‘Incredible Plant-Based Desserts’. Written by Anthea Cheng, whose blog and social media account entitled ‘Rainbow Nourishments’ has inspired this fabulously colourful cookbook to give us all options on the desserts trolley from the vegan perspective with recipes including gluten and without gluten, with refined sugar and without. With mouth-watering methods to create ‘Raspberry and White Chocolate Cookies’, ‘Baklava Custard Tart’ or the intriguingly named ‘Rainbow Pear Tart with a Cardamom Coconut Cream’, this must be high on every vegan gourmand’s wish list. The colours of Anthea’s desserts jump off the page and are very effective in drawing us in to try our hand at making them - with such a successful online presence in the marketplace, she has a firm foundation on which to build a even greater fanbase. Anthea takes us through everything we will need - not just the best ingredients, but also the correct kit required, and her book is a joy to read - the fact we get to enjoy the secrets to her success is an added and welcome bonus. Available at £16.00 from Waterstones here whether you are vegan or not, the colours of this rainbow are for everyone.

Friday Favourites - Summer Cookbooks

Today The Amazing Blog wants to share with you some of our #amazingfinds with four new cookbooks that have encouraged us to create some fantastic international dishes for our friends. Our gastronomic journey starts with India moves onto to Morocco and then the Philippines and returns back to the UK just in time to put the BBQ on!

Let’s kicked off by something of a whirlwind of inspiration in the culinary prowess of Asma Khan, who moved to the UK in 1991 from Calcutta without any knowledge of how to cook, but a firm belief in the power of food to bring people together, and the opportunities created through this to forge new friendships, learning of different cultures and traditions along the way. Although it was British constitutional law which focused her attentions to begin with, having finished her doctorate in 2012, she turned her entrepreneurial talents towards the kitchen, and has been gaining awards and garnering attention ever since. As a descendant of the ancient Rajput Suryavanshi Bargujar clan on her paternal side, and pioneering tea planters in Darjeeling from her maternal ancestry, Asma’s heritage is undisputed, and her book ‘Asma’s Indian Kitchen’ is a delicious romp through India’s rich history, and culinary voyage. “Your food should feel like an embrace” she tells us, and such warmth emanates from the pages. Beautifully photographed and with anecdotes peppered throughout, her book really is a delight to enjoy in and out of the kitchen! Her Shahi Kofta - or lamb meatballs in a rich gravy - are a sensation, as are her stuffed bell peppers - or Bharwa Simla Mirch to use the correct terminology … useful to know, especially if you fancy trying out her award-winning restaurant Darjeeling Express in Soho. Published by Pavilion Books for £14.99  and available here .

If Morocco is more your thing, then Nargisse Benkabbou is offering up “Casablanca - My Moroccan Food” to encourage us to whip out that tagine, and start making magic with the amazing flavours of her culture, but often with a mix of Western dishes too. Again, here we don’t just have a culinary manual to enjoy, but rather more an introduction to how these foods fit within the gloriously colourful culture and traditions. Nargisse began sharing her feasting knowledge originally through a highly successful blog, ‘My Moroccan Food’, and this book is the natural result of those posts. If you are partial to a spot of marinating - and who of us aren’t - then try the Sweet Chermoula Seared Beef, which promises a ‘flavour bomb’, and we love the idea of a dish taking us to far-flung places with the aromas of Casablanca which are promised in the Amlou Rolls.So many temptations to try, and written with a warmth and friendliness utterly reminiscent of Morocco herself. Octopus Books have brought us this one, priced at £20 and available here 

Perhaps the Philippines as a gastronomic destination gets your taste buds going? The New Filipino Kitchen is another huge spectrum of different tastes and flavours from the myriad of islands with so much to explore, and brought to us digitally thanks to Jacqueline Chio-Lauri who has edited a collection of fascinating stories, giving extra meaning to each recipe from a wide ranging assortment of cuisine masters - and all for us to try from the comfort of our laptop. Describing the chapters under the heading of simply ‘seafood’, ‘meat’ or ‘desserts’ feels a little like short-changing this extensive jaunt around those 7000 or so islands which make up such a vibrant nation. However, the ‘New Filipino Kitchen’ is a serious contender for our attention if culinary escapism is your thing. Quite unique with the information it relays, this book could send us into a frenzy - imagine if you will ‘Stuffed Fish Grilled in Banana Leaves and Eggplant Salad with Toasted Pancetta’, or to translate that properly and pay due homage, ‘Inihaw Na Isda At Ensaladang Talong’ … Well Imagine it no longer, simply turn to page 36, and enter Tasting Heaven! Both digital and hard copies are available on Amazon here from £15.18

Now, it would seem churlish not to include a cookbook with origins a little closer to home, and of course there is an enormous library of titles to choose from, but one which stands out with an irresistible edge is the “Fresh Veggie BBQ” by David & Charlotte Bailey,encouraging us to embrace the outdoor option of serving up a meal from a vegetarian friendly barbecue menu. Completely eschewing any notion that vegetarian food has to be less colourful or indeed tasty, David and Charlotte give us 60 recipe options like ‘Caramelized Bananas with Vanilla Ice Cream’, ‘Rosemary Sweet Potato Chips’ or - and this one is seriously tempting ‘Wild Mushroom & Artichoke One-Pot Pie’ to dispel those myths completely. However, this time of course our kitchen is found in the great outdoors through the tradition that is ‘barbecue’ which of course is a culture within itself. With advice on the different options open to us, from using dutch ovens to the very impressive discipline of burying our ingredients in hot ash and embers - otherwise known as ‘rescoldo’, we have an encyclopaedia of vegetarian goodies to try out -and with the weather back here at home offering us it’s most favourable conditions (Ok well that was in July perhaps not August!) We can’t be the only ones twitching to get those charcoals burning! Published by Pavilion Books with an RRP of £14.99 here the ‘Fresh Veggie BBQ’ is a must.

…And with all these delicious ideas, we’re preparing to cook up a storm this Bank Holiday weekend!