Ysanne Spevack

Nerokas keittokirja osoittaa, miten erinomaisesti vihannekset sopivat myös makeaan leivontaan. Kaikkien tuntema porkkanakakku ei suinkaan ole ainoa makea leivonnainen, jonka mehevyyden salaisuus on vihanneksissa. Tämä keittokirja esittelee aivan uusia aineksia ja makuyhdistelmiä, joilla kotileipuri taikoo toinen toistaan kauniimpia ja herkullisempia kakkuja. Pinaatti, punajuuri, porkkana, kukkakaali, maissi, fenkoli... mitä yllättävimmät ainekset tuovat kakkuihin uutta rakennetta, hienostunutta makua ja aivan upeita värejä. Ysanne Spevackin innovatiiviset reseptit tarjoavat herkullisen tavan lisätä terveellisiä vihanneksia ruokavalioon.

Why aren't we using vegetables in dessert? That seems obvious at first - they're not as sweet as fruit. Until you remember that a lot of fruits are quite tart to taste, and many veggies are quite sweet. We all know there's a spectrum - every child knows that many vegetables are really fruits, including avocados, tomatoes, peas, sweetcorn, courgettes, and bell peppers. In this truly innovative new baking book, Ysanne Spevack has made sure to include not only veggies that are secretly fruits, but also veggies that are 100% bona-fide vegetables, such as carrots, lettuce, spinach, cauliflower and onions. Why conform to the norm, let's embrace the strange and say yes to vegetables in unusual places! Vegetables are delicious, and of course they can all be sweetened, either by being marinated and mixed with something sweet (and healthy), or by having their natural sugars caramelised - or both. Many vegetables offer other plus points, like outrageous colours, or surprising textures. Take beetroots - how could you turn down such a wonderful colour? And lotus roots - the crunch and the shape is too extraordinary to refuse! The gorgeous spiralling shapes of the fiddlehead ferns make a tart of true artistry. And, of course, there are the health benefits of eating more veg. Many people struggle with ways to eat their recommended five (or more) a day, and parents often worry about getting vegetables into their children without a fight. Children are savvy to every trick to smuggle vegetables into their dinner, and can find the evidence a speck of green in a veggie burger within seconds. But give them a cake with a big cauliflower inside, and the silliness of it gets a foot in the door. The pure anarchy of putting soft leaves inside a layer cake or loaf engages most people's sense of humour. Once you're there, Godzilla Cake is a cinch! Other ideas are things of pure beauty, whether cascading radish slices offering unexpected juicy crispness to a pavlova, or swirls of purple radicchio adorning a rich and creamy cheesecake. Widen your perspective and enter into a brave new parallel world of possibilities. These recipes may feature some of the most familiar ingredients in your fridge, but in an enlightening and often entertaining way. Lastly, but most importantly of all, the cakes, bakes, cookies and treats are all absolutely wonderful to eat - which is Ysanne's aim, to indulge in the pleasures of baking and eating, with a side helping of health along the way.

The four seasons each provide us with a vast array of edible produce that reaches its peak of flavour and abundance. This appealing cookbook contains 65 delicious recipes for seasonal eating. Included in each season are a range of side dishes, appetizing main meals and delicious desserts. Finally there are recipes for sauces, chutneys and breads that provide additional flavours to pep up everyday meals. With recipes for every kind of occasion from easy supper to family lunches and dinner party entertaining, there is something to please everyone. Over 280 specially commissioned photographs inspire and guide, and nutritional information is provided throughout so you can plan your meals.

This is a complete guide to growing and cooking perfect natural produce, with over 150 step-by-step recipes. It deals with growing and cooking food the natural way, with chemical-free gardening and delicious organic recipes. It is packed with practical advice to help you achieve outstanding results in all aspects of designing and maintaining an organic garden. It provides advice on soil, aspect, sowing, aftercare, natural ways to deal with pests and diseases, harvesting and storage.

130 fantastic flavour-filled recipes show you how to make the best of fresh, naturally grown produce. Recipes follow the changing pattern of the seasons with chapters on Spring, Summer, Autumn and Winter, each presenting a wealth of recipes for every type of meal, from starters and appetizers to main courses and desserts. Stunningly illustrated with 250 beautiful photographs.

This inspiring book will help you remove refined sugar from your cooking where it really matters - in sweet puddings and cakes! Here are irresistible yet healthy desserts using nutritious ingredients; all are low or even zero in refined sugar but many are lower gluten, lower dairy, vegan and paleo-friendly too. Ysanne's tried and tested recipes don't simply replace sugar with chemical substitutes, but use natural and unprocessed sweeteners. Satisfy your sweet craving with gooey puddings, crumbly fruit pies, chilled parfaits, creamy cheesecakes and cacao chocolate candies: here are ideas for families, teatimes and dinner parties, and treats that everyone will love. In Ysanne's words: 'The 'no-sugar' philosophy of this book reflects the many reasons people want to cut out refined sugar from their diets. Unlike many other no-sugar cookbooks, the deeply researched introduction gives the reader the keys to deciding which non-refined sugar ingredient to use, and guides you in making your own informed choices about what to eat for your own body, as there's no one-size-fits-all. For diabetics there are still ingredients that will allow you to eat sweet things - such as monk fruit, stevia, and glycerin. Maybe you're here because low-calorie is what's important, or maybe it's for more nutrients than refined sugar offers, or to protect your children's teeth - you will learn how to eat for every different reason, and every different body and budget. I hope you enjoy being empowered by my book and creating delicious no-sugar cakes and cookies.'

This is the organic cookbook that includes over 140 imaginative and inspiring recipes. It is the organic gardening book that is an essential reference guide to natural techniques, with advice on applying organic principles to all aspects of garden planning, design and maintenance. It is an expert and practical guide for the home cook on understanding the issues around organic food and drink. It features a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy storecupboard items. It is packed with practical advice and clear, step-by-step sequences to show you how to achieve the best results in ornamental, wildlife and kitchen gardens. Reflecting our growing interest in producing and eating healthy organic food, this boxed book set is perfect for those who love cooking and gardening. There is advice on all aspects of organic gardening, from growing, watering and feeding to pruning and propagation. The cookbook provides tips on storing and using organic ingredients, as well as 140 recipes for all types of meals, from light lunches to dinner parties. Try seasonal dishes such as Asparagus with Lemon Sauce or Summer Berries in a Sabayon Glaze. A directory of vegetables, herbs and fruit provides clear information on growing and cooking healthy produce, with handy hints for gardeners and cooks.

This tile features 150 deliciously healthy recipes shown in 250 photographs. you can enjoy the very best organically grown food with these fantastic recipes, each complete with a nutritional breakdown to help you plan a healthy diet. The recipes follow the changing pattern of the seasons, with chapters on Spring, Summer, Autumn and Winter, each presenting a wealth of recipes for appetizers, main courses and desserts. The many irresistible dishes include Marinated Salmon with Avocado Salad, Winter Farmhouse Soup, Chicken with Cashew Nuts, Fillets of Brill in Red Wine Sauce, and Fragrant Fruit Salad. This is a comprehensive guide to organic eating is packed with advice on selecting and preparing the best produce, and the nutritional benefits of a wide range of ingredients. Great tasting food starts with using the best ingredients - and that means going organic. But organic cooking is about more than just taste; it is also an entire movement, encompassing natural farming methods, fairer trade and a closer link to fresh, seasonal produce. This book will show you how to make the best use of organic ingredients. There are 150 glorious recipes, including dishes such as Roast Leg of Lamb, Fillets of Sea Bream in Filo Pastry, Thai Beef Salad, Tabbouleh, Roasted Garlic and Squash Soup, and Spiced Poached Kumquats. The book features a guide to the full range of organic ingredients now available, and is packed with information on the many nutritional and health benefits of organic food.

Fresh and Wild is the hippest and most successful organic supermarket chain in the UK. Now organic cookery queen Ysanne Spevack has joined forces with Fresh and Wild to bring us a book packed with recipes using organic, healthy and adventurously unusual ingredients. With 100 wholesome, tasty and easy-to-prepare recipes, this book answers all your questions on unusual new and trendy foodstuffs. From quinoa grain to wasabi, many foods in delicatessens and organic supermarkets are unfamiliar to the British cook. This book has been designed to unleash the adventurer in all of us. Like Nigella’s Domestic Goddess and The River Cottage Cookbook, the recipes are accompanied by fascinating stories and details – a real social, historical and geographical smorgasbord for any food lover. The sort of recipe book which makes a great armchair read. Contains tips useful to newcomers and committed organic consumers alike, such as:– choosing produce for ideal taste, according to appearance and texture– buying, storage and preparation for tonight’s meal and beyond