Cooking up a feast for
Lunar New Year
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This Sunday, February 10, will see millions gather for Lunar New Year. Celebrating the first new moon of the lunar calendar, and sharing time, and food, with loved ones. We can help you with the food!
Dim Sum are perfect for sharing, make your own with any of the recipes in our Delicious Dim Sum recipe collection. Try classic Crispy Wantons, these delicate steamed Shrimp Dumplings, or something more robust like these Bacon Bao Buns.
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Pictured above: Mushroom and Chive Dumplings from Jackfruit and Blue Ginger by Sasha Gill
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We go together like chocolate & Valentines
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They say the way to a man’s heart is via his stomach. Top tip, that doesn’t just apply to men. And if you are ready to woo, with Valentine’s Day in sight, it really has to be chocolate. We consulted chocolate expert Cat Black, who has all the chocolate knowledge needed to thrill your Chocolate-y Valentine.
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If that isn’t enough chocolate, and is it ever, explore our Chocolate Bookshelf for never ending chocolate.
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Happy Valentine Warner day
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For a dessert they could not but love, and love you for making it, try this easy and delectable Lemon Posset. Happy birthday Valentine!
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Don’t forget to Eat Your Books – ckbk users can get a free 30-day trial
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The ckbk / Eat Your Books linkup means that you can easily search your combined print cookbook and ckbk collections via the Eat Your Books website – a vast resource of recipes from thousands of cookbooks.
For any recipes you find in EYB that are on ckbk, you'll find a link straight to the full recipe.
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This collaboration with ckbk is also helping to expand the Eat Your Books list – the Culinary Institute of America's monumental textbook Baking and Pastry: Mastering the Art and Craft is the latest book to be indexed by Eat Your Books thanks via the partnership with ckbk.
To claim a free 30-day trial of Eat Your Books, just sign up on the Eat Your Books website, click I HAVE A VOUCHER during checkout, and enter the code CKBK24.
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What's cooking in #ckbkclub Facebook Group
The cookbook of the month for February is Eleanor Ford's A Whisper of Cardamom – a book packed with sweet spicy treats.
Matt wrote: “First recipe that we tried from #ckbkclub Book of the Month ‘A Whisper of Cardamom’ was this Golden Lemon Drizzle Cake with Poppy Seeds tested by my 14 year old daughter who’s a bit of a cake-baking fiend.
The poppyseeds add a subtle flavour and crunch and the turmeric certainly brightens it up visually, but it’s the combo of the crunchy sugary drizzle topping and the sour swirled lemon curd and mascarpone filling (apparently the invention of former @ckbk staffer Tonia George) that are the real stars. [we had a slight technical issue with making the sponge cake due to adding all 4 eggs at once. I’d definitely recommend adding them in gradually one by one as you mix]”
Why not share your experiences of cooking from this book? Apply to join and tell us in #ckbkclub.
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Ingredient spotlight: oysters
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In culinary terms, the oyster is the most prized of marine molluscs. They used to be so plentiful that they were equally available to rich and poor, but have now become harder to come by. Their rarity and high price has made them a truly luxurious treat. Oysters have long been viewed a food for lovers; their reputation as an aphrodisiac dates back to ancient Rome. This likely has more to do with their appearance and scent than any real libido-enhancing properties.
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Mostly eaten raw, on the half shell with a dash of red-wine vinegar and some finely minced shallot, opening oysters properly takes skill, and is quite the opportunity to show off some muscular culinary prowess. Oysters are also good poached, smoked, and as a flavorful inclusion in other dishes. Whip up a piquant Oyster Omelette, try Poached-Oysters, Chorizo-Cream, Cucumber-Granita, or any of these 12 Ways with Oysters.
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6 of the best pancakes
February 13 is Shrove Tuesday, or as many of us like to call it, Pancake Day! Here are a fabulous variety of pancakes, so get flipping!
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Pancakes
from The Farmhouse Kitchen by Mary Norwak
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from Fire Islands by Eleanor Ford
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from Simple and Delicious Vegan by Michaela Vais
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from Peace, Love and Pasta by Scott Conant
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from Copenhagen Cult Recipes by Christine Rudolph and Susie Theodorou
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from Let’s Do Brunch by Brigit Binns
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