There are many different stages involved in putting together a brand new cookbook - after researching and coming up with masses of initial ideas, these are then whittled down and cooked time and time again in our test kitchen, with little tweaks being made to get each one just right. Then, when the recipe selection has been finalised, it’s time for the fun bit - the chefs pass over the baton (or apron?) to the rest of the Spicery team!
Staff testing is a brilliant way to make sure that the recipes run successfully when cooked by people who aren’t familiar with them in normal home kitchens, and obtaining feedback from this process therefore allows us to iron out any creases. But as well as being a practical and useful part of new book development, it’s also just a really great chance for the whole team to get to enjoy the new recipes. And, of course, it allows all of the lovely customers who have pre-ordered this kit to get a sneak peek at some of the delicious dishes they can look forward to!
Georgia
Grilled Halloumi with Chilli Honey, Pitta breads, Aioli (Garlic dip) and Fattoush (Salad with pieces of baked pitta)
The halloumi was out of this world! I’d never really tried topping halloumi with any other ingredients before (always just eating it grilled on its own), but combining the saltiness of the cheese with sweet honey and a touch of spice really transformed it. It looked just as good as it tasted, too, as it had a lovely sticky glaze and golden colour.
The pittas were so soft and pillowy - a million times nicer than those you buy in the shop, and incredibly easy to make too! Watching them puff up in the oven is really exciting - my one piece of advice, though: don’t make these on one of the hottest days of the year like I did, as you have to turn your oven up to max heat!
The fattoush was lovely and fresh, and I used the pittas I’d made myself to bake and add to the salad. I also ‘raised my game’ by adding pomegranate seeds which was a great touch as it made the dish look bejewelled and added a pop of colour.
The aioli was really delicious too, though the garlic flavour is very intense - you’ll be keeping everyone at a distance the next day (worth it though).
Samer
Mermez (Tunisian one-pot stew), Yogurt aioli, Harissa (North African chilli sauce) and Turkish bread
I really enjoyed all of these dishes, but the Mermez stood out the most for me as it had a very interesting combination of spices and flavours - there was a lot going on, but the result was really enjoyable!
Latest Blogs
