The Border Watch : March 5th 2014
NEWS TIPS firstname.lastname@example.org NEWS 29 S’more peanut butter cookies 75g unsalted butter, plus extra for greasing 150g smooth peanut butter 100g brown sugar 110g caster (superfi ne) sugar 2 free range eggs 260g self raising fl our ¼ tsp salt 150g chocolate chips 30g mini marshmallows MORE KITCHEN IDEAS: Celebrity chef Callum Hann will launch his latest recipe book in Mount Gambier on Sunday. Picture: ALAN BENSON Chef dishes up new book Celebrated cook aims to inspire kitchen confi dence WIN A BOOK MASTERCHEF final ist Callum Hann is on his way to Mount Gambier to launch his latest recipe book that was inspired by the dismal cooking habits of his friends. I’d Eat That, which caters for students, beginners and cooks with no confidence, will be launched at The Main Corner on Sunday. “My goal is to turn you into more than you already are,” Callum said. “Feel free to change, bastardise, scribble on, leave stuff out or add to my recipes. “This book isn’t about me, it’s about you. I want you to become a better cook, a more knowledgeable cook and a happier cook.” I’d Eat That is the embodiment of his pledge and a continuation of the ethos of his successful debut cookbook The Starter Kitchen. It contains a collection of WHAT: Murdoch Books is giving away an “I’d Eat That” recipe book to one lucky Border Watch reader HOW: To enter, email email@example.com telling us briefl y why you deserve to win WHEN: Before 5pm on Thursday, March 6 delicious, easily achievable recipes. Callum has taken inspiration from around the world, applying sneaky shortcuts to classic dishes for the book. He also gives plenty of sound advice about how to shop for and cook certain ingredients, find flavours that work together and to stay organised in the kitchen. “If the average person has nine different recipes in their repertoire, then I hope this collection gives you the skills and enthusiasm to become a better and happier cook - and it will,” he said. Callum will be at the Main Corner from 1pm to 2.30pm. Tickets are $10 each, which includes a cooking demonstration by Callum. I’d Eat That will be available on sale for $25 cash only and Callum will be available for signing following the event. 1. Lightly grease two large baking trays. Use an electric mixer or hand-held electric beaters to cream the butter, peanut butter and both types of sugar together until pale and creamy (this will take about 2-4 minutes of solid beating). 2. Beat in the eggs, one at a time, until combined. Use a spatula or wooden spoon to mix in the fl our and salt until just incorporated. Add the chocolate chips and mini marshmallows and briefl y fold them through. Roll up your sleeves and use your hands to make sure the chocolate and marshmallows are evenly distributed. You could probably get away without using your hands, but it’s fun and you get to eat some raw cookie dough after, which is half the reason to make cookies. 3. Roll the mixture into balls roughly the size of golf balls and place on the trays, leaving at least 4 cm between them to allow for spreading. WIN: Callum Hann’s latest 192-page recipe book “I’d Eat That”. 4. Wrap both trays in plastic wrap and refrigerate for at least one hour. Don’t skip this step; if you bake these straight from room temperature the cookies won’t hold their shape. Cherry Fool 300g pitted cherries, halved 150g caster (superfi ne) sugar 1 tablespoon lemon juice 375ml thickened (whipping) cream 2 tsp vanilla bean paste 1-2 tsp rosewater, to taste (optional) 2 tbsp roughly chopped pistachios (optional) 1. Place half the cherries in a medium frying pan over a medium heat (reserve the remaining cherries for serving). Add the caster sugar and lemon juice and crush lightly with a fork. 2. Stir gently until the sugar has dissolved in the lemon and cherry juices. Simmer for 4-5 minutes or until the cherries are soft and the juice mixture is syrupy. Leave longer for thicker syrup, if desired. Transfer to a bowl and refrigerate until cold. 3. Once the cherries and their syrup are cold, whip the cream, vanilla bean paste and rosewater (if using) until fi rm peaks form. Fold the whipped cream through the cherries and syrup and add the reserved fresh cherries. 4. Spoon into pretty glasses and serve topped with the chopped pistachios (if using). Serves four Makes about 24 cookies The Border Watch, Wednesday, March 5, 2014 - 29 5. Preheat the oven to 160°C. Bake the cookies for 10-12 minutes, depending on your oven and whether you want them chewy or crispy. The cookies will still be a bit soft when they come out of the oven, but they will fi rm up as they cool. Allow to cool a little on the tray, but eat pretty soon after that. These are at their most delicious when they are a little warm and gooey.
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