Like most people I know, I hate to waste food. However, I’m also really bad about buying too much produce or fruit when I’m grocery shopping and then having some go bad before we can eat it. I’m also a bit of a recipe book junkie, so I couldn’t say no when I was given the opportunity to review Mary Rolph Lamontagne’s EATS: Enjoy All The Seconds.
“Wanting to eat diverse meals but not wanting to waste leftovers are no longer mutually exclusive,” said Mary Rolph Lamontagne. “I wanted to show people how easy it can be to eat well and reduce waste.” EATS is organized in a highly unusual manner: by colour! Each of the fruits and vegetables have a master recipe that you can use for the initial meal, and then you play with that master recipe for the leftovers.
It’s a really interesting concept and there is everything from sides to mains to desserts in every colour you can imagine The book is full of gorgeous photographs, which is key in a recipe book to me because I want to know what the final product should look like, and there are all sorts of tips on how to buy and store your food, as well as how to grow your own and compost the remnants!
You can find out more about Mary on her website Savour and Save. Mary is a native Canadian who has lived in the USA and now in South Africa, and the safari pictures included in EATS are not to be missed! Here’s a teaser recipe for you from her book, which I’m going to try after Thanksgiving with some pumpkin. Keep reading past the recipe and you’ll find the giveaway!
This is similar to a carrot cake, and is wonderfully moist. The glaze on top makes it a perfect afternoon treat with a freshly steeped cup of tea. Roasted pumpkin or carrots may be substituted for the butternut.
- 1/3 cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- 1½ cups roasted butternut (master recipe), mashed
- 1 cup flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- ½ cup dried cranberries or raisins and chopped pecans
- Preheat the oven to 190°C (375°F). Grease a springform cake pan.
- Beat the oil, sugar and eggs together in a mixing bowl. Add the mashed butternut to the mixture.
- Sift the flour, baking powder, bicarbonate of soda and salt together. Add this to the squash mixture.
- Fold in the dried cranberries and chopped nuts, being careful not to overmix. Pour the mixture into the prepared cake pan and bake in the centre of the oven for 40–50 minutes.
- 1/3 cup lemon juice
- 1/3 cup icing sugar
- ¼ cup honey
- Place all the glaze ingredients in a small saucepan over low heat until the sugar has dissolved.
- When the cake is baked, remove it from the oven. Using a wooden skewer, poke holes all over the top of the cake and pour the hot glaze over the holes. Leave the cake in the pan for at least 30 minutes.
- Serve with some freshly whipped cinnamon cream. To make cinnamon cream, add 1 teaspoon of sugar and 1/2 teaspoon ground cinnamon to every cup of whipping cream and whip into soft peaks.
Master recipe: Roasted butternut
makes 4 cups
- 4 cups, peeled and cubed butternut
- 1 teaspoon minced fresh ginger
- ½ tablespoon ground cinnamon
- Sea salt and pepper to taste
- 3 tablespoons vegetable oil
- Preheat the oven to 350°F (180°C).
- Place the butternut cubes in a large mixing bowl.
- Add the ginger, cinnamon, seasoning and oil and mix well.
- Spread the butternut in a single layer in a flat-bottom baking dish and roast at for 30 minutes, or until soft and done.
One lucky reader will win a copy of EATS: Enjoy All The Seconds!
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