04 Sep Book Giveaway: EATS
Collecting cookbooks with gorgeous photos is one of my favorite past times. When I came across this gem of a book, I just had to share the wealth! In this cookbook, author Mary Rolph Lamontagne created 135 healthy and delicious recipes designed to minimize food waste and help stretch your grocery dollar.
About EATS: Enjoy All the Seconds
There are so many tips and tricks in this book that you’ll use every day in your own kitchen, such as:
- Turning basic dishes into a versatile set of alternate recipes
- Buying and storing 27 different fruits and veggies
- Growing fruits and veggies in gardens or containers
- Cutting, peeling , pureeing, poaching and freezing 12 different fruits
- Roasting, steaming, baking, braising, sautéing and grating 15 different veggies
Here’s a delicious fall recipe that I plan on baking this week!
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.
⅓ cup vegetable oil
1 cup brown sugar
1½ cups roasted butternut (master recipe), mashed
1 cup flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon 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.
⅓ cup lemon juice
⅓ 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.
Enter to Win!
One lucky winner will win a signed copy of EATS: Enjoy All the Seconds
Giveaway begins: Wednesday September 4, 2013 at 8:00AM ET
Giveaway ends: Thursday September 5, 2013 at 11:59 PM ET
Tell me in the comments area “What is your favorite fall fruit or vegetable?”
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Enter to win @savourandsave new cookbook EATS: Enjoy All the Seconds from @tobyamidor http://1bd.7ac.myftpupload.com/?p=2617 #giveaway
When entering, be sure to include your email address in the “Email” field when posting your comment so I can let you know if you won. You do not need to purchase anything to win. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. Mary Rolph Lamontagne provided me with a book for this review and has sponsored the prize offered.