Be it seeking your dream home, investing in that overseas property that provides high yields, or simply cooking up a storm in the kitchen, it pays to have the right tools in hand. Long been know to culinary enthusiasts as a culinary heaven filled with an unrivalled range of Tools of The Trade for the kitchen, you can now add this latest offering, 365 Days of Fun: Recipes for any Occasion Cookbook to the list of must-buys from this culinary heaven.
And now, the latest cookbook by ToTT comes packed with 24 recipes of fun and delicious recipes with the help of renowned chefs including Andrew Walsh, executive chef of tapas bar Esquina, Audra Morrice, MasterChef Australia 2012 finalist, Felix Chong, hef de cuisine of Truffle Gourmet and Shen Tan, executive chef of Ujong @Raffles, amongst others.
Based on the concept of concocting the most appetizing meals to mark any occasion and not just the holidays on the calendar, the 365 Days of Fun cookbook is the perfect helper in the kitchen. Some ‘special occasions’ recipes that stood out were, ‘Movie Night’, where families and friends find themselves in need of finger food to dip their hands in; the ‘Ice Cream Social’, there is absolutely no reason for indulging in feel-good ice cream; The Out-of-Towners, when the occasion calls for you to host visiting relatives and friends.
Thanks to ToTT, we take a sneak peek into the book and share the excerpts of three of the recipes.
LOBSTER ROLLS WITH SPICY KETCHUP AND LIME AIOLI
Prep time 25 minutes
Cook time 10 minutes
To make spicy ketchup, combine ketchup, gherkins and sea salt.
To serve, warm lobster meat in a griddle pan with olive oil and lemon juice. Gently toast the buns, spread lime aioli then fill with warm lobster meat. Top with spicy ketchup and thinly sliced green chilli.
Ice cream Social
HONEY VANILLA ICE CREAM
Makes 1 litre
Prep time 10 minutes + 8 hours chill time
Cook time 15 minutes
Combine milk, honey and sugar in a saucepan and warm over medium heat. Add scraped vanilla beans.
Return saucepan to the stove, cooking over medium heat until the mixture begins to boil and is slightly thickened. Remove from heat and continue to stir for a few more minutes. Whisk in salt. Pour the mixture into a large bowl and let cool for about 5 minutes, stirring frequently. Refrigerate until well-chilled, at least 4 hours.
Once chilled, pour ice cream base into a Cuisinart Ice Cream and Gelato Maker and freeze according to manufacturer’s instructions. When ice cream is complete, pack into a container and apply a sheet of plastic wrap directly onto the surface of the ice cream (to prevent the formation of ice crystals). Close with airtight lid and freeze.
Out of Towners
SPICED LAMB CURRY
Prep time 30 minutes + 12 hours marinating time
Cook time 3-4 hours
In a small bowl, mix together chilli powder, olive oil and yoghurt. Pour over lamb chunks and toss well so the meat is well coated in marinade. Chill in the fridge for at least 12 hours.
Heat a heavy-bottomed pot over medium heat for 5 minutes. Add oil and reserved rempah. Fry until fragrant and oil starts to release from rempah.
Add marinated lamb and stir-fry until lightly browned, about 10-15 minutes. Add all the remaining ingredients for the curry base (except rice) and bring to a boil.
Reduce heat and let simmer until lamb is tender, about 3-4 hours. Serve hot with rice.
For the full recipes, please visit www.tottstore.com or the ToTT store to purchase the 365 Days of Fun cookbook, priced at $12.90.
iProperty.com is giving away 10 copies of the 365 Days of Fun Cookbook, kindly sponsored by ToTT.
Simply comment below with your name and email address and we’ll be in touch if you are one of the winners! (Contest ends 7th November 2014)