https://www.createcookbooks.com/templates daily 0.75 2025-09-06 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1628145585328-U5WL453ZISBCHNMQ2K3P/CreateCookbook%252BSquareSpace.jpg https://www.createcookbooks.com/templates/celebrations monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/classic monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/humble monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/easy monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/patch monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/asian monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/beach monthly 0.5 2025-09-06 https://www.createcookbooks.com/templates/community monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/connect monthly 0.5 2022-12-01 https://www.createcookbooks.com/templates/country monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/family monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/favourites monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/flavours monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/home monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/love monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/outback monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/playful monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/quirky monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/scarlet monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/seasons monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/spirit monthly 0.5 2022-10-19 https://www.createcookbooks.com/templates/style monthly 0.5 2022-10-19 https://www.createcookbooks.com/food-for-thought daily 0.75 2026-04-26 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/c0b1423e-37e8-4abb-a928-2a3c4f94b192/food+for+thought.jpg https://www.createcookbooks.com/food-for-thought/editing-recipes monthly 0.5 2023-05-29 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1685327774089-ZISWQ0DGOALNEC2DAKEK/image-asset.jpeg Food for thought - Masterclass: editing recipes - With published bookstore cookbooks, consistency is everything with each recipe. Read on for tips when editing your recipes. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/08950225-18aa-4c0d-a154-85edc0814bb0/CC+recipe+copy-05.jpg Food for thought - Masterclass: editing recipes - Recipe title & index generator As part of your Premium or Community package, when our team does a complete design check this includes generating an A-Z index. In order for the index generator to pick up every recipe title, each recipe title needs to be the same font and size. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/8b2994eb-10dd-4113-a48e-58c414d9cef4/CC+recipe+copy-01.jpg Food for thought - Masterclass: editing recipes - Recipe description The recipe story/description is normally featured after the recipe title, but it can be placed anywhere. Adding italic to the font gives it more of a handwritten feel. Make sure the story is grammatically correct and add the name of the person who wrote it if there are several recipe authors throughout the cookbook. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/e78acf9b-ffb4-44da-a417-61d251c2fa3f/CC+recipe+copy-06.jpg Food for thought - Masterclass: editing recipes - Prep, cook & serves Although optional, if you can providing a timeline to the reader gives them the information they need before embarking on the recipe, especially for the first time. They can then better organise their time as to how long it will take to prepare, cook, and also how many it will serve or make. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/4face981-aaf0-4fdd-bd75-c54f38f1c592/CC+recipe+copy-02.jpg Food for thought - Masterclass: editing recipes - Ingredients The rule of thumb is to list all ingredients in the order they are used in the recipe. Sometimes ingredients can be sub-divided. As an example, the first part might be for the “custard mixture”, followed by the second part for the “cake mixture”. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3dc9906f-4ea3-4f22-8e41-65f75f0b63fb/51367115_m.jpg Food for thought - Masterclass: editing recipes - Imperial, metric, cups & spoons Choose either imperial or metric measurements, not both, with the exception of spoon and cup measurements, this can be added to both. It is better to spell out the words of the measurement rather than abbreviations. For example, instead of “tbspn”, write “tablespoon”. We recommend adding fractions and oven measurements as symbols. Click here to read article on how to add symbols to your recipes in your recipe library. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/716e90eb-a8d7-4984-a557-a4447204238f/CC+recipe+copy-04.jpg Food for thought - Masterclass: editing recipes - Method Write the recipe in order that the ingredients are used is essential. The person cooking the recipe needs clarity, so don’t be vague. Write “preheat oven" and the oven temperature at the start of the method if an oven is needed. If the ingredients are sub-divided (as mentioned in ‘Ingredients’ above) then do the same in the instructions. https://www.createcookbooks.com/food-for-thought/crabcakes monthly 0.5 2023-02-28 https://www.createcookbooks.com/food-for-thought/pancakes monthly 0.5 2023-02-28 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/48aff74d-4a50-4a1a-ad4a-0276fac24ad2/20110504213010.jpg.JPG Food for thought - Happy pancake day! - PREP 5 MINS COOK 15 MINS SERVES AROUND 8 INGREDIENTS 1½ cups milk 1 egg 2 cups self-raising flour butter METHOD Whisk milk and egg together in a jug. Sift flour into a bowl. Make a well in the centre. Add milk mixture. Whisk until just combined. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Pour the pancake mix into the centre of the pan (no more than 10cm diameter). Swirl the pan around so the mixture spreads evenly. Once lots of bubbles appear on the surface, flip the pancake over and cook for around a minute, until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with the remaining mixture. OPTIONAL SUGGESTION Top with your favourite sweet toppings. https://www.createcookbooks.com/food-for-thought/sweet-potato-guacamole monthly 0.5 2023-02-20 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/03e3320b-b44c-4183-8b0f-68be1ae9432e/142215138_m-medium.jpg Food for thought - Sweet potato jackets with guacamole - PREP 10 MINS COOK 45 MINS SERVES 2 INGREDIENTS Olive oil spray 2 sweet potatoes 1 large ripe avocado juice of 1 lime, plus 2 wedges Chilli flakes 2 tomatoes, finely chopped ⅓ small pack of coriander leaves roughly chopped 1 small red onion, finely chopped METHOD Heat oven to 220°C. Spray sweet potatoes with oil and place in the oven for 45 minutes or until tender all the way through when pierced with a knife. Meanwhile, mash avocado with the lime juice in a small bowl, add chilli flakes, tomatoes, coriander and onion. Season with salt and pepper. Cut the potatoes in half and top with the kidney beans and guacamole. Serve with the lime wedges for squeezing over. OPTIONAL SUGGESTION Top with ½ can red kidney beans https://www.createcookbooks.com/food-for-thought/lime-cake monthly 0.5 2022-12-01 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1665117322962-4S9KKFWZ8HVBEIN6WBEF/20130221293.jpg Food for thought - Lime, coconut and macadamia cake - PREP 15 MINS COOK 10 MINS MAKES 20 INGREDIENTS 200g unsalted macadamia nuts ⅓ cup self-raising flour pinch of salt 6 small eggs, separated 65g sugar 1 lime, zest finely grated ¼ cup desiccated coconut LIME ICING 125g icing sugar, sifted 2 teaspoons lime juice 1 lime juiced METHOD Preheat the oven to 180°C. Grease or line a 23cm springform cake tin with baking (parchment) paper. Place the nuts, flour and salt in a food processor and pulse until the nuts are finely ground. Place the egg yolks and sugar in a separate bowl and beat for three minutes. Add nut mixture and lime zest. Spread the mixture into the tin. Bake for 40 minutes, or until the cake is lightly golden. LIME ICING To make the icing, combine all the icing ingredients in a bowl and mix until smooth and glossy. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate and spread icing over the warm cake, allowing it to drizzle down the sides. SERVING SUGGESTION Add 50g walnuts, chopped https://www.createcookbooks.com/food-for-thought/choc-chip-cookies monthly 0.5 2023-02-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/cbd4f468-81ac-400e-a674-40967e4030ab/13040413.jpg Food for thought - Choc chip cookies - PREP 15 MINS COOK 10 MINS MAKES 20 INGREDIENTS 125g butter, softened ½ cup caster sugar ½ cup brown sugar ½ teaspoon vanilla essence 1 egg 1 ¾ cups of self-raising flour ½ teaspoon salt 125g choc chips 50g walnut pieces, chopped, optional METHOD Preheat the oven to 180°C. Line a tray with baking paper. Cream butter, both sugars and vanilla in a bowl. Add the egg, followed by the flour, salt and choc chips. Using a spoon, scoop out the mixture and place onto the tray evenly spaced out. Bake for around 10 minutes or until golden. SERVING SUGGESTION Add 50g walnuts, chopped https://www.createcookbooks.com/food-for-thought/tomato-relish monthly 0.5 2023-02-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/68a09303-11cb-4030-aef9-63d34f95f5b5/172662326_m.jpg Food for thought - Tomato relish - PREP 5 MINS COOK 1-2 HOURS MAKES 1 JAR INGREDIENTS 800g tinned tomatoes, crushed 2 heaped teaspoons of cinnamon ¼ sultanas ⅛ cup white vinegar ¼ cup brown sugar 1 tablespoon sweet chilli sauce METHOD Place all ingredients in a saucepan. Simmer on very low heat, stirring frequently for at least one hour or until sultanas have ballooned. Add the relish to a jar with a lid. Cool and refrigerate. SERVING SUGGESTION Serve with zucchini and cheese scones https://www.createcookbooks.com/food-for-thought/zucchini-scones monthly 0.5 2023-02-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/eb9e5e65-f035-4850-8b7f-e322f74eb52f/20130221744.jpg Food for thought - zucchini and cheese scones - PREP 20 MINS COOK 20 MINS MAKES 16 SCONES INGREDIENTS I small zucchini, grated 2 cups self-raising flour 1 teaspoon sugar 1 cup cheese, grated ¼ cup chives, finely chopped ½ teaspoon salt 1 cup buttermilk METHOD Preheat the oven to 200°C and line a tray. Squeeze the water out of the zucchini with paper towels. Combine zucchini, flour, sugar, cheese, chives and salt in a large bowl. Gradually add buttermilk, mixing with your hands until a soft dough develops. Pat into a 2cm thick piece on a lightly floured surface and cut with a 5cm round cutter to make the scones. Place on tray and brush with buttermilk. Cook for 18-20 minutes or until golden. SERVE WITH Tomato relish and fresh ham of the bone. https://www.createcookbooks.com/food-for-thought/4-step-guide monthly 0.5 2023-02-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/049b2b47-c0aa-4311-bcfd-9e9cfc036818/unsplash-image-Q7PclNhVRI0.jpg Food for thought - Follow our 4 step guide to creating a beautiful cookbook - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/7c033bbb-890d-478b-b46b-9f6118249293/unsplash-image-mDOGXiuVb4M.jpg Food for thought - Follow our 4 step guide to creating a beautiful cookbook - Step 1 - Recipes To get started, log into your dashboard, create a new book, add the title of your cookbook, select your chapters and start adding recipes to your library. Invite others to contribute. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/de69b890-b1af-4d69-bb5f-e328f2d23f83/Video+thumbnail.jpg Food for thought - Follow our 4 step guide to creating a beautiful cookbook - Step 2 - Template Choose from a great selection of templates. Any part of the template can be edited and you change the font styles of your template before you import your recipes. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/a029fd61-4014-4386-aa73-4a37112a2ef4/Screen+Shot+2022-09-30+at+3.04.06+pm.jpg Food for thought - Follow our 4 step guide to creating a beautiful cookbook - Step 3 - Layout With a press of a button, your recipes are imported, in chapter order including fonts into your template. Customise as much or as little as you like. Insert additional text, personal images and unlimited images from our photo library. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3f328a2b-a083-4721-9ce0-ed002dab362a/CACbooks-04.jpg Food for thought - Follow our 4 step guide to creating a beautiful cookbook - Step 4 - Publish Read our handy checklist prior to publishing. Place an order inside your dashboard for 1 or 1000s and order an ebook. Our design team checks your book prior to printing. https://www.createcookbooks.com/food-for-thought/burrata-salad monthly 0.5 2023-02-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/ddc1d65f-49d7-4ba4-9cc7-efbb5e45b361/max-griss-I90KYtZDi54-unsplash.jpg Food for thought - Fig burrata salad - PREP 10 MINS SERVES 4-6 INGREDIENTS 8 fresh figs 4 ripe peaches ½ punnet cherry red tomatoes 1 whole burrata 1 passion fruit Fresh basil leaves Sea salt & freshly ground black pepper 2 – 3 tablespoons extra-virgin olive oil METHOD Wash the figs and peaches under cool water and gently pat dry with a paper towel. Trim off the stem of each fig and cut it into halves or four even pieces Cut each peach in half and take out the stone. Slice into segments. Cut the tomatoes in half. Place fruit onto a serving plate, and place burrata in the middle. Scoop out passion fruit and sprinkle over the plate. Place basil leaves evenly over the plate. Add flaky sea salt and freshly ground black pepper and drizzle oil evenly over the plate. Serve as is or as an accompaniment. https://www.createcookbooks.com/food-for-thought/antipasto-tartlet monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/32b438b3-85d8-46c8-8edf-e5da68a90f38/20130221539+%281%29.jpg Food for thought - Italian antipasto tartlets - PREP 15 MINS COOK 30 MINS SERVES 4-6 INGREDIENTS 500g (3 sheets) frozen puff pastry 2 garlic cloves 1 tablespoon fresh oregano leaves 2 teaspoons sea salt 1 tablespoon lemon rind, finely grated 1 tablespoon orange rind, finely grated 60mls extra virgin olive oil nutmeg, finely grated 500g pumpkin, finely sliced 1-2mm thick 2 tablespoons hazelnuts, coarsely chopped 200g gorgonzola cheese. METHOD Preheat the oven to 200°C. Combine garlic, half the oregano and rinds in a mortar with salt, using a pestle, and pound to a coarse paste. Add olive oil. Mix to combine. Season with freshly ground black pepper and nutmeg. Place pumpkin in a bowl. Drizzle with oil mixture and toss to combine. Place baking paper onto 2 baking trays. Add 3 frozen sheets of puff pastry onto a lightly floured surface. As soon as the sheets start to defrost (around 2-5 minutes), using a sharp knife, make 12 rectangles measuring around 5x10cm. Brush pastry rectangles lightly with oil mixture and scatter with pumpkin and hazelnuts. Bake for 15-20 minutes or until golden and pumpkin is cooked. Straight out of the oven, while still hot, crumble gorgonzola over the tartlets and remaining oregano. Serve immediately. https://www.createcookbooks.com/food-for-thought/basil-pesto monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/fab6b4fa-c886-4993-aecb-06c2fcb00748/15777240_l.jpg Food for thought - Classic basil pesto - PREP 10 MINS MAKES 1 JAR INGREDIENTS 2 cups fresh basil leaves, packed ½ cup freshly grated Parmesan cheese ½ cup extra virgin olive oil ⅓ cup pine nuts 3 cloves garlic, minced ¼ teaspoon salt, or more to taste ¼ freshly ground black pepper EQUIPMENT A food processor is the quickest way to make pesto. If you don’t have one, a mortar and pestle is the classic way how the Italians have been making pesto for hundreds of years! Place basil and pine nuts and pulse for a few seconds. Add the garlic and parmesan and again pulse for a few seconds to combine. Turn the processor on a slow to a medium setting and gradually pour the olive oil into the processor. Scrape down the sides of the food processor to recombine. Season with salt and pepper. Blitz for around 10-15 seconds if you like the pesto super-smooth. Use the spatula to transfer the pesto to a glass jar. TIP Keep in an airtight glass jar in the fridge. After each use, add a little olive oil as this will keep the pesto bright green. https://www.createcookbooks.com/food-for-thought/salmon-bisque monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/2d3e2f40-e664-463d-ab89-b132bf3e66e1/CACfood-04.jpg Food for thought - Salmon & prawn bisque - PREP 30 MINS COOK 1 HOUR SERVES 8 PRAWN BISQUE 1kg prawns with shell on 1 red onion, chopped 1 garlic clove, chopped 4 bay leaves 5 black peppercorns 1 tablespoon butter 1 tablespoon tomato puree ½ tsp smoked paprika Half a lemon, squeezed 50ml thickened cream salt to taste SOUS VIDE SALMON 4 large pieces of salmon with skin on Oil Chopped dill PRAWN BISQUE Barbecue the prawns until charred and cooked. Cool and peel the prawns. Save the cooked prawn meat and freeze it for another time. Place the barbecued prawn shells and heads in a deep pan and cover with boiling water. Add bay leaves, peppercorns, red onion and garlic to the pan and simmer for 30 minutes. Using a hand blender, blend the contents of the pan and place through a fine sieve. Push as much as you can through the sieve with a spoon. Discard the remaining shells. Clean and place a piece of muslin in the sieve. Add the butter to the pan until melted and then add the tomato puree, smoked paprika and lemon juice. Add the prawn broth liquid and stir gently. Add the cream and simmer for a couple of minutes. Season with salt to taste. SOUS VIDE SALMON If you have a sous-vide stick set the temperature to 49°C and the timer to 15 minutes and place it in a large deep pot. Place each salmon piece in a glad bag. Take out as much air as possible and make sure the bag is 100% sealed. If you don’t have a sous-vide stick, use a cooking thermometer, but you will need to monitor the heat on your cooker for 15 minutes making sure it does not go above 49°C. Take the salmon out of the bag and using paper towels dry the salmon. Carefully peel off the skin. Heat a shallow fry pan to medium-high, add the oil and fry the salmon skin on one side until crispy, turn over and cook the other side. Once cooked, place on a paper towel. To serve, pour the simmered bisque into a small bowl and half a piece of salmon. Place the salmon skin on top and scatter some dill. Serve immediately. TIP Make it ahead of time and freeze. https://www.createcookbooks.com/food-for-thought/fluffy-cheesecake monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/2c7b9acd-a5eb-4bf3-8e39-4ce96d1357fc/151465151_m+%281%29.jpg Food for thought - Fluffy Japanese Cheesecake - PREP 25 MINS COOK 1 HOUR 20 MINS SERVES 6 INGREDIENTS 7 tablespoons butter 4 oz cream cheese(100 g) ½ cup milk(130 mL) 8 eggs, yolk ¼ cup flour, sifted(60 g) ¼ cup cornstarch(60 g) 13 large egg whites ⅔ cup granulated sugar(130 g) hot water, for baking powdered sugar, for serving 1 pt Strawberries(340 g), for serving METHOD Preheat an oven to 160°C (320°F). Mix together the butter, cream cheese, and milk until melted and smooth in a saucepan over medium heat. Move to the pan to the side to cool. Next, whisk the yolks until smooth in a bowl and while stirring, gradually add the cheese mixture. Then add flour and cornstarch to the mixture making sure there are no lumps. Beat the egg whites with a hand mixer in another bowl. Pour in the sugar, bit by bit, while continuing to beat until stiff peaks form. Add around ¼ of the egg whites into the yolk mixture and repeat with the remaining egg whites until combined. Grease and line with baking paper a 9 x 3-inch (23 x 7.5 cm) round cake tin. Pour the mixture into the pan and shake to release any large air pockets or bubbles. Add 2 paper towels to the bottom of a large deep baking tray. Place the cake tin onto the tray. Fill the tray with around 2cm (1-inch) of hot water. Bake for 25 minutes, then reduce the heat to 140°C (285°F) and bake for another 55 minutes, until the cake has risen to almost double its original height. Remove from oven. The best method is to invert the cake onto your dominant hand and peel off the paper. But be very careful as the cake is hot. Alternatively, you can invert the cake onto a plate, but this will cause the cake to deflate more. Dust the top of the cake with powdered sugar, then slice and serve. OPTIONAL: Serve with berries. https://www.createcookbooks.com/food-for-thought/easy-chocolate-sponge-cake monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/0f8c0a70-ec91-4340-ae1a-503f2c86bcf5/20121230175943.jpg Food for thought - Easy chocolate sponge cake - PREP 20 MINS COOK 25 MINS INGREDIENTS 4 eggs ⅛ tsp salt ¾ cup granulated sugar 2 tablespoon unsalted butter, melted 30g unsweetened cocoa powder ¾ cup plain flour ¼ cup cocoa powder 1½ teaspoon baking powder METHOD Preheat an oven to 180°C (350°F). Line an 8"x2" inch (20x5cm) round baking pan with baking paper. Spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan. Sift flour, cocoa powder, and baking powder together. Melt 2 tablespoons of butter in a small pan and set aside. Add eggs and salt to a mixer bowl. Whip until foamy. Pour the sugar into the mixer and mix for around 15 minutes or until it has thickened. Add flour mixture, a bit at a time into the whipped eggs and using a spatula, slowly and carefully use a folding action to combine. Add the melted butter and carefully fold again until all mixed together, but do not overmix. Pour the batter into the baking pan and quickly swirl the pan to even out the batter. Bake on the middle rack for about 25 minutes or until a toothpick in the middle comes out clean. Do not open the oven until close to being done. Remove and rest for around 5 minutes before removing it from the pan onto a cooling rack. https://www.createcookbooks.com/food-for-thought/borlotti-bean-soup monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/b86bcde2-6ebe-46d6-a933-2e59d31d87f3/green-and-great--k7U_-Og15A-unsplash.jpg Food for thought - Borlotti bean soup with cavolo nero and potato - PREP 20 MINS COOK 20 MINS SERVES 2-3 INGREDIENTS 2 large potatoes, peeled and cut into 2cm pieces 50 gm butter 1 leek, washed and thinly sliced 80 gm pancetta, coarsely chopped 2 cloves garlic, finely chopped 1½ litres chicken stock (6 cups) 100 gm cavolo nero, washed and finely shredded 2 stalks of celery, thinly sliced 1 x 400g can of borlotti beans, drained and rinsed thoroughly To serve: extra-virgin olive oil and shaved parmesan METHOD Add potatoes to a saucepan and cover with cold water. Bring to boil and cook for around 10 minutes or until you can put a knife through the potato easily. Drain and set aside. Heat butter in a large saucepan, add leek, pancetta and garlic and sweat over low heat for 8 minutes or until soft. Add chicken stock and bring to a boil, Add cavolo nero and celery and cook on medium heat for 5 minutes. Finally, add borlotti beans and heat through. SERVE with extra-virgin olive oil and scatter with parmesan. https://www.createcookbooks.com/food-for-thought/perfect-recipe monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/a1336b02-32d5-4e0c-9efd-31539b39f1a5/florian-klauer-mk7D-4UCfmg-unsplash.jpg Food for thought - Masterclass: How to write the perfect recipe Writing your own recipe provides a unique perspective on cooking, meal planning, and healthy eating. The rules for recipe writing are pretty intuitive and straightforward. Try these steps for recipes worthy of the next “best-selling” cookbook. Recipes can also be adapted from other recipes written by your favourite chef, food blogger or magazine. While the ingredients are not copyrighted, the method is. Cook the recipe and rewrite it in your own words of how you made it. Include how long it took you to prepare the ingredients and cook them. You will most likely find you’ll add your own variations to the original recipe anyway. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/08950225-18aa-4c0d-a154-85edc0814bb0/CC+recipe+copy-05.jpg Food for thought - Masterclass: How to write the perfect recipe - Recipe title Adding a descriptive title will help entice the reader. For example, if the recipe title reads “panna cotta” instead add something more descriptive like “crème fraîche panna cotta with poached pears and praline”, to make the recipe stand out, and be more inviting to read. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/8b2994eb-10dd-4113-a48e-58c414d9cef4/CC+recipe+copy-01.jpg Food for thought - Masterclass: How to write the perfect recipe - The story behind your recipe It gives readers a personal connection to how the recipe came about. Was it passed down from previous generations? Or maybe let the reader know how you developed the recipe from scratch and if so, the inspiration behind it? https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/e78acf9b-ffb4-44da-a417-61d251c2fa3f/CC+recipe+copy-06.jpg Food for thought - Masterclass: How to write the perfect recipe - Prep, cook & serves Providing a timeline is invaluable to the reader as it gives them the information they need before embarking on the recipe, especially for the first time. They can then better organise their time as to how long it will take to prepare, cook, and also how many it will serve or make. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/4face981-aaf0-4fdd-bd75-c54f38f1c592/CC+recipe+copy-02.jpg Food for thought - Masterclass: How to write the perfect recipe - List ingredients The rule of thumb is to list all ingredients in the order they are used in the recipe. Sometimes ingredients can be sub-divided. As an example, the first part might be for the “custard mixture”, followed by the second part for the “cake mixture”. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3dc9906f-4ea3-4f22-8e41-65f75f0b63fb/51367115_m.jpg Food for thought - Masterclass: How to write the perfect recipe - Imperial, metric, cups and spoons Choose either imperial or metric measurements, not both, with the exception of spoon and cup measurements, this can be added to both. It is better to spell out the words of the measurement rather than abbreviations. For example, instead of “tbspn”, write “tablespoon”. We recommend adding fractions and oven measurements as symbols. Click here to read article on how to add symbols to your recipes in your recipe library. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/716e90eb-a8d7-4984-a557-a4447204238f/CC+recipe+copy-04.jpg Food for thought - Masterclass: How to write the perfect recipe - Instructions Write the recipe as you would make it. Explain what to do as simply as possible and write like you’re on a cooking show telling the audience each step. Beginners need clarity, so don’t be vague. Write “preheat oven" and the temperature at the start of the method if an oven is needed. If the ingredients are sub-divided (as mentioned in ‘list ingredients’ above) then do the same in the instructions. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/b4a71c98-b783-4c5a-81e3-1d0129af1725/150336521_m.jpg Food for thought - Masterclass: How to write the perfect recipe - Think about including… Utensils you need to make the recipe Cookware and the size used Mention if you have tested it and if so, how many times? Mention how difficult or easy the recipe is to make Add the nutritional value of the ingredients Add if the recipe is allergy-friendly or a dietary food Add tips and suggestions (eg: leftovers can be frozen?) https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/cf89562e-7e7f-4655-8572-11e550c34b79/Screen+Shot+2022-08-22+at+1.23.21+pm.png Food for thought - Masterclass: How to write the perfect recipe - Feature a photo People eat with their eyes. Featuring a food image gives the reader a visual of how the recipe looks when finished. Smartphones take great quality photos these days. You can also search from Create Cookbooks’ extensive professional food library. Can’t find an image to match your recipe, ask one of our team members who will go hunting for one on your behalf. Images from the internet are most likely low print quality or copyrighted. Click here to read article about where to source good quality images with no copyright issues. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/cd258831-4cc2-4e45-bb85-76d4df6250ac/146517699_m.jpg Food for thought - Masterclass: How to write the perfect recipe - Testing the recipe If you intend to sell your cookbook online or in a bookstore, then testing recipes is paramount. Test each recipe at least twice before publishing it. A great idea is to get family and friends to do a taste test after you’ve made it to receive some constructive feedback. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3e0f071a-70eb-4eb0-975f-0460757f081a/169672917_m.jpg Food for thought - Masterclass: How to write the perfect recipe - Keep a journal When creating recipes, do your homework and gather ideas from food bloggers, cookbooks and even social media. This will help you work out the basics like the ratio of each ingredient and a summary of how you made it. A great idea is to keep track of “accidental creations”. This way at the time of making it if you jot down a quick summary of the ingredients, quantity and how you put it together, this will help when it comes to making it again so you can tweak it and write the perfect recipe. https://www.createcookbooks.com/food-for-thought/chicken-soup monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/4cc1b6b8-d55c-4f62-9204-d066881ab365/20130221391.jpg Food for thought - Healing chicken noodle soup - PREP 30 MINS COOK (STAGE 1) 4-5 HOURS, (STAGE TWO) 20 MINS SERVES 12 PORTIONS INGREDIENTS (STAGE ONE) 1 whole large free-range chicken 1 large brown onion, roughly chopped, keep the skin on 1 large carrot, roughly chopped 2 stalks of celery, roughly chopped ½ bunch flat leaf parsley Whole garlic bulb, cut in half 1 tablespoon of whole black peppercorns Big pinch of salt INGREDIENTS (STAGE TWO) 1 large carrot, sliced I large zucchini, sliced 2 stalks of celery, sliced 1 large brown onion, chopped 2 large potatoes, diced 3 garlic cloves, crushed Stock cubes Salt and pepper ½ packet of angel hair pasta METHOD (STAGE ONE) In a large pot add all the ingredients and fill with water to cover the chicken. Bring to boil, turn off, and put a lid on. Leave for 4 to 5 hours. Drain the liquid and keep the stock and return it to the large pot. Remove bones from the chicken. (STAGE TWO) Fill a separate pot with water, season with salt, and bring to a boil. Break up angel hair pasta into 2 to 3 cm lengths and cook until al dente, drain and set aside. Add all the ingredients to the pot containing the chicken stock. Add as many stock cubes as desired and season with pepper and salt if needed. Bring the stock to a simmering boil. Add the vegetables to the simmering pot. Once the vegetables are just cooked in the stock, add the pasta and chicken. Serve immediately. TIP Serve with fresh crusty bread https://www.createcookbooks.com/food-for-thought/preview-flipbook monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/b6115e77-b6ce-4139-bfd0-0a4575beeaeb/solid+%282%29.gif Food for thought - Preview your book as a flipbook Generate a print-like flipbook preview of your cookbook at any time inside your dashboard. It displays your book as spreads and is a great tool when checking when you want to feature recipes on one side and a matching food image on other, or an image over two pages. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3bf793ad-b9ae-4161-9448-3c96fa958194/Screen+Shot+2022-08-08+at+4.35.21+pm.jpg Food for thought - Preview your book as a flipbook - Checking your book in print view When viewing your flipbook, trim marks have been deducted. It shows how your book will appear in print giving you reassurance that text is not cutting off or too near the edge of the page. This also applies to images of people. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/c61d78b6-5ae6-47c3-82b5-5bf017b4ea1c/Regenerate.jpg Food for thought - Preview your book as a flipbook - How to regenerate flipbook In your dashboard, select Preview and Regenerate. It will take a few minutes to generate. Once finished select View. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/378a9c5f-9f58-4a5d-8af5-1c6ad63e94e8/thumbnail+view+in+flipbook.png Food for thought - Preview your book as a flipbook - Select thumbnail view Selecting the thumbnail feature in flipbook view will enable you to quickly go to a particular spread in your flipbook. https://www.createcookbooks.com/food-for-thought/apple-strudel monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/9b51d904-b4e4-4eff-b73b-b8eacf4ae1b3/123034183_m.jpg Food for thought - Easy apple strudel - PREP 10 MINS COOK 35 MINS INGREDIENTS Flour for dusting 3 Granny Smith apples, peeled and sliced into 1 cm thick slices 1 teaspoon lemon juice 1 teaspoon vanilla essence 1 cup brown sugar 1 teaspoon ground cinnamon 3 tablespoons all-purpose flour ½ cup golden raisins 1 sheet frozen puff pastry 1 egg ¼ cup milk Icing sugar for dusting METHOD Preheat the oven to 400°F (200°C). Line a baking tray with baking paper and dust flour on the baking paper. Next, combine the apples, lemon juice, vanilla essence, sugar, cinnamon, flour, and raisins in a large bowl. Place the frozen pastry on the baking the flour-dusted baking paper. Wait around 5 minutes for the puff pastry to thaw. Spread the apple mixture evenly down the center of the pastry lengthwise. Fold each side of the pastry around the apple. Wet the pastry edge with water to seal it together. Turn the pastry over so the sealed part is on the bottom. Next, whisk together the egg and milk, and brush the top of the pastry. Bake for around 35 to 40 minutes, until golden brown. Dust the strudel with icing sugar. Serve warm with vanilla ice cream. https://www.createcookbooks.com/food-for-thought/avocado-ice-cream monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/b4c1588e-cc74-4a59-b5da-c33f46be5c22/28931701_XXL.jpg Food for thought - Avocado, mint & lime ice-cream - PREP 3 HOURS FREEZE OVERNIGHT SERVES 6 PORTIONS INGREDIENTS 2 ripe avocados 4 tablespoons mint leaves (save 2 tablespoons to garnish) 2 limes, (rind finely grated and ¼ cup juiced) 500 grams of low-fat greek yoghurt ½ cup sweetened condensed coconut milk METHOD Place the mint leaves into a small bowl and cover with boiling water. Leave for around 2 minutes, drain the water and then add icy cold water and some ice cubes. Cut the avocados in half using the stone as a guide. Remove the stone and scoop out the flesh into a food processor. Add the condensed milk, lime rind, juice, and mint leaves. Process until silky smooth. Add the yoghurt and continue to process. Transfer the mixture into an airtight container. Cover and freeze. Take it out of the freezer every half hour and give it a stir until it is almost frozen. Take it out of the freezer and scoop the contents into the processor again. Process until smooth. Return the mixture to the container, cover, and freeze overnight or until firm. Garnish with extra mint leaves. TIP Feel free to add nuts, chocolate, or spices. https://www.createcookbooks.com/food-for-thought/ebooks monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/0e1437e7-766a-47a5-b8a3-d741fcbc5588/jeff-sheldon-264920.jpg Food for thought - Print your cookbook and receive a free ebook Take advantage of this great offer. Print 5 or more books and receive a free ebook. This is a great option for those who wish to print, but are not sure if they'll receive their cookbooks on time for a special occasion or as a gift for a loved one. This way you can give them an ebook while you wait for your printed books to arrive. Print 50+ and receive all 3 ebooks Read on for more details on the different types of ebooks we offer. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/958cd383-0a27-4dd1-83c0-8239c1620bfe/noun-pdf-3913364-00ABC2.jpg Food for thought - Print your cookbook and receive a free ebook - PDF ebook A PDF ebook is compatible to view on any device. Choice of either single or 2-page view. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/b16aadb6-b862-412c-a57c-0c9a31fe506c/noun-ebook-3254154-00ABC2.jpg Food for thought - Print your cookbook and receive a free ebook - Digital flipbook ebook The digital flipbook is high resolution, provided as a link, and can be viewed on any device. The best viewing experience is on a desktop computer. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/6e6e55d9-97ed-4d2e-89ce-925a43c5f221/noun-gallery-tablet-979652-00ABC2.jpg Food for thought - Print your cookbook and receive a free ebook - Epub fixed-layout ebook View on Amazon Kindle Fire™, Apple iPad™, and Mac computers. Choice of either single or 2-page view. Portrait 19x25cm is the best size for a digital ebook. https://www.createcookbooks.com/food-for-thought/mushroom-risotto monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/deb9ead0-1996-4b25-9f05-e933f1c39f39/Copy+of+20130221587.jpg Food for thought - Mushroom risotto - PREP 10 MINS COOK 30 MINS SERVES 4 INGREDIENTS 50g dried porcini mushrooms 1 vegetable stock cube 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 250g mixed mushrooms, chopped 50g jar of truffle salsa (optional) 300g risotto rice, such as arborio 1 x 175ml glass of white wine 2 x stock cubes, chicken or vegetable 25g butter Handful parsley leaves, chopped 50g parmesan, grated using a Microplane METHOD Put 50g of dried porcini mushrooms into a large bowl and pour over 1.5 liters of boiling water. Soak for 20 minutes. Once the liquid is cool, remove the mushrooms by squeezing the liquid from them. Add 2 crumbled stock cubes into the mushroom liquid. Add the mushroom stock to a saucepan and bring to a boil, then turn down the heat so that the stock is just simmering. Heat the olive oil in a semi-deep pan over medium heat. Add the chopped onion and garlic, and gently fry for about 5 mins until soft and the onions are translucent. Next, stir in mushrooms including the porcini mushrooms, and the truffle salsa (optional), and season with salt and pepper. Continue to cook for around 8 minutes until the fresh mushrooms have softened. Remove the mushroom mixture from the pan and set it aside. Add the risotto rice into the pan and move it around the pan for around a minute. Next, add the white wine and let it bubble to remove the alcohol. Keep the pan over medium heat and ladle the mushroom stock one at a time as needed. Gently stir the rice as you ladle more stock into the risotto until just al dente. The aim is not to cook the risotto too fast as it will be dry and chewy. You want the rice to absorb the liquid slowly so that the rice will become creamy. Take the pan off the heat, add the butter and scatter over 25g freshly grated parmesan using a Microplane, the cooked mushroom mixture, and a handful of finely chopped parsley leaves. Give the risotto a final stir. If you have any liquid left judge if you think you can add a touch more as you want the risotto to be smooth, creamy, and not clumpy. Serve immediately. TIP Serve with a burrata and heirloom tomato salad and bowl of fresh green leaves in a lemon, extra virgin olive oil, crushed garlic and salt, and freshly cracked pepper. https://www.createcookbooks.com/food-for-thought/book-styles monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/042c2866-89f0-4a19-843e-087469fb4511/CACbooks-04.jpg Food for thought - Check out our beautiful range of book styles - Professional bookstore quality cookbooks Ready to Publish? All our books are printed in full color and come in a variety of different cover finishes, book sizes, and paper types to suit everyone’s budget. We use the best printing technology and commercial-grade paper that comes from sustainable sources, bringing you the highest quality printed books available on the market. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1628747829367-XHG6EAI10GD3NRJGS20D/PORTRAIT%2B%252813%2529.jpg Food for thought - Check out our beautiful range of book styles - Choose from 3 binding finishes There are three types of binding. PUR bound (top left) which is a polyurethane reactive (PUR) glue that creates a long-lasting, flexible spine, and lays relatively flat. Section-sewn (top right) where the binding is sewn and glued allowing the book to lay flat. Wire bind uses coated metal wires to bind the book together. This type of book lays completely flat and even folds back on itself. Section sewn is more economical for print quantities of 200+. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590396145-JQU419IWMATIGIO0PWVH/Softcover.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590396150-SF2THLSW5UIKTEJZ2YI8/hardback.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590396891-FSDO5KQX1XCTXI8S8O8H/fabric%2Bcombo.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590397098-KS1HVGNF0JTKQF2XKL0L/wirebind%2Bsoftcover.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590479221-1XTLB2NX7LVJ37XX30PK/round.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590479750-QBQWWB8XOVGZ0WYY2V90/spot.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590479841-BQYXASP5Z20BI2ZB2QAW/sleeve1.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590482161-Q5JO9CSHQN43WXA0QTG0/ends.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590483790-N5QIU1OV5XAT9ZWLB5NP/flaps.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590484189-A9PHAK11ATTG526B2HM3/foil.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590484587-FFEGYABBNS54MBVY3NB6/jacket.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657590484965-0681IJH2T9VXVE6GJWOC/ribbon.jpg Food for thought - Check out our beautiful range of book styles https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1613889349272-H3L29THOFD3EEJU7XW8U/73656450_XXL%2Bcopy%2B2.jpg Food for thought - Check out our beautiful range of book styles - Check out our instant pricing calculator We print any quantity, offering different paper finishes and book cover styles. Books are printed in various countries around the world and shipped direct to you. Prefer an ebook, no problem choose from 3 different format type. https://www.createcookbooks.com/food-for-thought/preserve-old-recipes monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/0271828d-a867-4501-8894-6da75c000c90/Copy+of+Old+Recipe-02.jpg Food for thought - Preserving your treasured memories - Preserve treasured recipes Old family recipes are priceless heirlooms. There's something special about following your relative’s own cursive script when preparing their signature dishes. Handwritten or recipes torn from old magazines are usually faded and stained, tucked away in recipe boxes for safekeeping. Read on for tips on how to preserve them. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/ea5ea039-a331-44df-91f2-cea882635388/shutterstock_1713102040-cropped.jpg Food for thought - Preserving your treasured memories - Sorting the recipes into chapters Start by sorting the recipes into piles for the chapters you want to feature. There’s no limit to how many chapters you can have in your cookbook. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/25d25d06-82b8-4790-9264-d0e85dee22c0/Copy%2Bof%2Bcookbook%2Bcover.jpg Food for thought - Preserving your treasured memories - Feature old recipes as images A great way to preserve old recipes is by scanning them, or taking a good-quality photo and featuring them in your cookbook. This way you are keeping loved ones' memories alive and ensuring that they can be shared for future generations to come. https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/bbb1c383-2b26-483e-9d84-ae5b82fa94d1/roman-kraft-7sPg5OLfExc-unsplash.jpg Food for thought - Preserving your treasured memories - Add old family photos You can also scan or take a good-quality photo of those old family photos too. Feature as many photos as you like in the cookbook. https://www.createcookbooks.com/food-for-thought/bean-mushroom-soup monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/10776688-e4a2-4a37-95d4-37d8282c5541/christina-rumpf-qjh-BCHbHis-unsplash.jpg Food for thought - White bean mushroom and herb soup - PREP 10 MINS COOK 25 MINS SERVES 4 INGREDIENTS 2 tablespoon olive oil 2 cloves garlic crushed 1 onion large, finely diced 450g (16oz) portobello mushrooms thinly sliced 5 cups vegetable or chicken broth (if packet stock, use salt reduced) 2 400g (15oz) cans of cannellini beans rinsed and drained 1 x bay leaf ½ tablespoon fresh thyme (removed from woody stalks) ½ tablespoon of fresh oregano leaves only ¾ teaspoon salt ¼ teaspoon red pepper flakes Fresh sage leaves Freshly grated Parmesan (using a Microplane preferably) A few slices of sourdough bread METHOD Add olive oil to a large pot. On medium heat, add the onions and cook for around 5 minutes. Next, add the garlic and cookbook for another minute and then add the mushrooms and cook for approximately 7-10 minutes. Add the broth, bay leaf, thyme, oregano, salt, and pepper. Reduce heat to medium-low and cook soup for 15 minutes. Add the sage leaves to a hot frying pan with a bit of oil and cook until crispy. Drain on paper towels. A few minutes before serving add the beans to the soup. Serve the soup in bowls. Add some of the grated parmesan cheese on top. OPTIONAL Serve with some fresh sourdough bread. https://www.createcookbooks.com/food-for-thought/cauliflower-schnitzels monthly 0.5 2026-04-13 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/8c99eb01-c1e1-4154-9dde-3d8ea2db9d19/IMG_3833.jpg Food for thought - Cauliflower Schnitzels - SERVES 4. PREP 20 MINS. COOK 15 MINS INGREDIENTS 4 x potatoes, cut sliced in scallop Oil oil Salt and pepper 1 large cauliflower or 2 small ones 45g cornflour, plus ½ tsp extra mixed with 50ml cold water 1 tsp paprika 2 medium free-range eggs Grated parmesan cheese 100g dried breadcrumbs (or gluten free breadcrumbs) Salt and pepper Olive oil for frying 1 x 400g tin of mixed beans Micro herbs or green leaves Grated zest and juice ½ lemon, plus wedges to serve METHOD Preheat oven 200°C/180°C fan/gas 5. Place baking paper on an oven tray. Coat the potato scallops with oil, salt and pepper. Place on the tray and cook for 35-40 minutes. Cut the cauliflower head into 4 x 1 to 1.5cm slices. If the cauliflower crumbles slightly when sliced still use the crumbly bits. Mix cornflour, ¼ tsp of paprika, and salt and pepper in a wide shallow bowl. Beat the eggs in a separate wide shallow bowl, and put the breadcrumbs and parmesan cheese in a third bowl. Dust each cauliflower slice in the flour mixture, shake off the excess, then coat in the egg and finally in the breadcrumbs, gently patting on the crumbs to cover. Heat the oil in a large frying pan. Fry the cauliflower slices on each side until crispy and golden, then transfer to an oven tray lined with baking paper and place in the oven. Roast for around 10 minutes until tender. Place the roasted potatoes on a plate followed by the mixed beans, cauliflower schnitty on top, and finally dress with the micro herbs/green leaves. Add grated lemon rind and juice of a lemon. https://www.createcookbooks.com/food-for-thought/choose-package monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/1657251225982-I4KQC5L1168UE35Z3HIA/44718729_XXL.jpg Food for thought - ‘How to’ choose the right package for you - Choose a package: no monthly subscriptions. Lifetime membership There are no monthly or yearly subscription fees, you simply sign up and pick a package that is right for you. Click the link below and try out our package quiz to see what suits you best. Start by signing up to our free Starter package to kick-start your cookbook. Upgrade to the Premium package to open up a plethora of features including a free premium template, access to thousands of exclusive food and background images, and a free design check by our team when you go to print. Best of all print just 5+ books and the sign-up package is refunded, plus receive a free ebook too. The Community package has everything the Premium has plus so much more when creating a cookbook for your community. Print 5o+ books and we refund the package, plus receive all 3 ebook types. https://www.createcookbooks.com/food-for-thought/newtemplate monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/0dab507e-e9e9-488c-a000-116e4b24b724/Untitled+design+%2811%29.jpg Food for thought - Check out our new ‘Patch’ template - Sophisticated, clean and fresh theme Vegie Patch to Plate is similar to the Season’s template but with a variation of the recipe page layout. A sophisticated template that is clean and fresh, the theme is all about the joy of growing your own organic fruit and vegetables in your garden or on an apartment balcony. Alternatively, if you don’t have space then support your local growers’ market. The template can be changed by replacing the images with your own or searching for food images from our exclusive image library. https://www.createcookbooks.com/food-for-thought/classic-style-cupcakes monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/3773a8e2-bd65-4846-b31c-de923daf5ada/Classic+cupcakes.jpg Food for thought - Classic-style cupcakes - SERVES 12. PREP 10-15 MINS. COOK 15 MINS INGREDIENTS 2 cups self-raising flour, sifted ¾ cup castor (superfine) sugar 2 eggs, beaten ¾ cup milk 125g butter, melted, cooled 1 teaspoon vanilla essence ICING 1 ½ cups Icing sugar 1-1 ½ tablespoon of water Various food colorings Sprinkles, to decorate METHOD Preheat a fan-forced oven to 180°C (356°F/Gas mark 5). Add paper cases to a 12-hole muffin tray. Combine flour and sugar into a bowl. Make a well in the center. Add milk, butter, eggs, and vanilla to the flour mixture. Using a large metal spoon, stir gently to combine. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the center comes out clean. Rest the tray for 5 minutes before transferring the cupcakes to a wire rack to cool. To make the icing, mix the icing sugar, water, and a few drops of food coloring until you have the desired color. Stir until smooth and well combined. Spoon icing over cupcakes. Note: If you want to have various colored cupcakes, divide the sugar mixture into small bowls and add a few different colored drops to each one. https://www.createcookbooks.com/food-for-thought/hummus-with-lamb monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/4074ad38-619e-4efc-80ec-1bffca9779ae/IMG_3834.jpg Food for thought - Hummus with Lamb - PREP 10 MINS COOK 5 MINS SERVES 8-10 SPICED LAMB MINCE 500g ground lamb or plant-based mince 1 brown onion, finely diced 2 tbsp olive oil 1 tsp cumin powder 1 tsp coriander powder 1 tsp paprika powder ¼ tsp cinnamon powder ½ tsp black pepper 1 tsp salt HUMMUS 2 x 400g tins chickpeas, drained ½ cup water 2 garlic clove 1 lemon, juiced 4 tbsp tahini (sesame paste) 4 tbsp extra virgin olive oil Salt and pepper GARNISHES 2 x tbsp pine nuts 1-2 tbsp parsley, finely chopped ½ pomegranate Good quality extra virgin olive oil METHOD Toast pine nuts in a dry pan until golden. Set aside. LAMB MINCE On medium heat, add olive oil to the pan. Add onion and cook for a few minutes. On high heat, add mince, spices, and salt. Cook, breaking up the mince into small pieces until browned and cooked through. HUMMUS Place all ingredients except salt in a food processor and process until smooth. Season to taste. Adjust acidity with lemon juice, if required. Use water to adjust the desired consistency. ASSEMBLE Spread hummus on a plate, using the back of a spoon to create "swirls". Top with spiced mince, add pomegranate, and pine nuts, and sprinkle with parsley. Finish with a drizzle of extra virgin olive oil. SERVE WITH CRISPY PITA BREAD https://www.createcookbooks.com/food-for-thought/fettucine-alfredo monthly 0.5 2022-10-11 https://images.squarespace-cdn.com/content/v1/5e9e3cdf1f6c1904627fd603/6389310f-84d3-4794-ab42-83d262a78571/Fettuccine+Alfredo.jpg Food for thought - Fettuccine Alfredo - PREP 20 MINS COOK 3O MINS SERVES 4 INGREDIENTS 1 tablespoon olive oil 2 medium onions, finely chopped Sea salt 1 packet fettuccine pasta ½ cup thickened cream Zest and juice of ½ lemon ⅓ cup finely chopped parsley 2 tablespoons unsalted butter, cut into pieces ½ cup parmesan, finely grated, plus more for serving Freshly ground black pepper METHOD Heat oil in a saucepan over medium heat. Add onion and cook for around 2 minutes until translucent. In a large pot of boiling salted water, cook pasta until very al dente, about 2 minutes less than the package directions. Using a skimmer slotted spoon, transfer pasta to the saucepan and add cream and 1 cup of the pasta liquid. Increase heat to medium, bring to a simmer and cook, tossing constantly until the pasta is al dente and liquid is slightly thickened about 3 minutes. Remove pot from heat. Add lemon zest and juice, parsley, butter, parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed. Divide pasta among bowls and top with more Parmesan. 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