Flavor Kitchen Cookbook Giveaway
June 22, 2023 by JennyEnter our US/CA giveaway to win one of three copies of Flavor Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira. Crystelle has several events planned in the US promoting this book. Be aware the event at Book Larder is sold out, but signed books will be available to purchase.
Crystelle Pereira was a contestant on Channel 4’s show The Great British Bake Off and was a finalist alongside Giuseppe Dell’Anno and Chigs Parmar. She applied to the show on a whim after spending time baking over lockdown. She often uses flavors and spices from her trips abroad within her baking and it’s her job when on holiday with friends to make a note of all the best places to eat – yum. With a passion for all things travel and baking, Crystelle plans to use her adventures around the globe to inspire many of her bakes.
Crystelle’s first cookbook Flavour Kitchen: Vibrant Recipes with Creative Twists is divided into two halves – savory and sweet – and the book showcases the baking that took Crystelle to the final of The Great British Bake Off, as well as her flair for creative savory dishes. Drawing inspiration from around the world, there are 75 flavor-packed recipes here for every occasion. Featuring a handy guide to Crystelle’s hero ingredients and star seasonings – all of which feature in multiple recipes – it couldn’t be easier to raise your flavor game.
This is a fantastic book filled with recipes such as Carrot cake cinnamon buns, Tiramisu pancakes, Pistachio, white chocolate & cardamom millionaire shortbread, Red Thai chicken pie, and so much more. I want to make every single recipe in this beautiful book!
The publisher was kind enough to share a recipe from the book below.
Grilled peach, goat cheese & lentil salad
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Serves 6, Prep 20 minutes, Cook 30 minutes VG/VeS
I love a good sweet and salty combination and this salad really is the epitome of that. It is inspired by a salad I had in Paris years ago; I remember that the crunch of toasted hazelnuts, sharp goat cheese, and nutty lentils were such a fantastic combination. And here I’m adding a sweet dimension to the salad with grilled peaches and also some freshness coming from basil and dill. Grilling the peaches caramelizes the sugars and really concentrates the sweet flavors, and the slight char on the fruit adds a lovely smokiness too, which is perfectly balanced by the zingy lime in the dressing.
- 2/3 cup (5oz) green lentils, uncooked
- 1 vegetable stock cube
- 6 1/2.oz green beans, cut into thirds
- 3/4 cup (3oz) skinless hazelnuts
- 8 large ripe but firm peaches, pitted and cut into 6 wedges
- avocado or coconut oil, for brushing
- 4.1/2 oz firm goat cheese
- a large handful (1/3 cup/ 3/4 oz) of fresh
- basil leaves
- a large handful (3/4 oz) fresh dill
for the dressing
- 2 1/2 tablespoons olive oil
- juice of 1 lime
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Place the lentils in a large pan with 2. cups (22fl oz) water. Bring to a boil, stir in the stock cube and cook for 15 minutes. Then, turn the heat down to a simmer, cover with a lid and cook for another 5 minutes. Turn off the heat and let stand in the steam for 5 minutes before removing the lid and fluffing up the lentils. Set aside to cool.
- Place the green beans in a pan with about 2in of water, then cover with a lid and steam over low heat for 5 minutes (they should still retain some bite). Drain and set aside.
- Now make the dressing. Place all the ingredients in a large bowl and whisk well to combine. Add the lentils and green beans directly into the dressing and toss well to coat.
- Place the hazelnuts in a dry skillet over low heat and toast for about 10 minutes until golden and fragrant. Remove from the heat and bash lightly to break them up into smaller pieces (but not too fine).
- Set a grill pan over high heat and brush with some oil. Place the peach wedges, cut-side down, on the pan and grill for 2–3 minutes on each side. Carefully remove the peaches from the grill—an offset rubber spatula works well to ensure that they don’t stick to the pan.
- Crumble the goat cheese into the salad, along with most of the hazelnuts and peaches, reserving a few for a garnish. Rip up the basil leaves, and chop up the dill, then add these to the salad (reserving a small handful) and mix again well to combine.
- Serve the salad on a large, flat serving dish, and then sprinkle the remaining grilled peaches on top, along with an extra sprinkle of basil, dill, and hazelnuts.
TIPS: You can also save time by using 1 2/3 cups (10oz) precooked green or Puy lentils. Swap the goat cheese with vegan cheese, and swap the honey with agave syrup to make this vegan.
Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 15th, 2023.
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