Win The Savvy Cook By Izy Hossack
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
**This competition is now closed**
You think that receiving cookbooks every week would stop being exciting. Eventually the recipes and ideas would start to become too similar but even we’re surprised to say it really never gets old. There’s always a new Chef, cook or blogger turning their hand to cookbooks and providing something a little different, something we haven’t seen before and here to prove the point this week is Izy Hossack, baker, blogger, photographer, stylist…19 year old, with her new cookbook The Savvy Cook.
There’s always a new rising star providing something a little different, something we haven’t seen before and here to prove the point this week is Izy Hossack, the 19-year-old baker, blogger, photographer and stylist with her second cookbook, The Savvy Cook.
Packed full of no-fuss, delicious vegetarian recipes with the emphasis on controlling budgets and food waste, the book has instantly become one of our favourites. Its simple tips and tricks, including a box on every page directing you to other recipes in the book to use your leftovers, make sure that the book really is doing what it says it will.
We’ve been watching and cooking along with Izy ever since the start of her blog Top With Cinnamon so it’s our absolute pleasure to announce her second cookbook, The Savvy Cook, as our competition prize this week.
- Comment below with your favourite kitchen hack to win the prize.
See terms and conditions below. And, in the meantime, take a look at what Izy had to say about her cooking journey and all things creative when we sat down to chat with her.
Imagery credit: Izy Hossack .Book credit: The Savvy Cook by Izy Hossack is published by Mitchell Beazley, RP: £14.99. Author image credit: Portia Hunt
This giveaway is open to UK residents only. You must be 18 years or older to enter. Giveaway opens Monday 10th July 2017 and ends at 12:00am on Monday 17th July 2017. Khoollect will notify the winner within two (2) working days of the competition ending. Once contacted, winners must respond to Khoollect with their postal address within three (3) working days to claim their prize. After this date, if Khoollect has not received an address, a new winner may be selected by Khoollect. Khoollect cannot be made responsible for any item delayed, lost or damaged in transit.
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Grating cold butter into the mixture when making pastry or scones – sooo much easier and keeps the mixture nice and cool for a light rise.
I bake quite a lot and have found that when adding eggs to creamed butter and sugar, the mixture often curdles; however, lately I’ve found that if you have all the eggs in a jug ready to go and carefully pour in most of the white first, before adding the yolk, it doesn’t seem to curdle, producing a much better batter!
I once heard a tip to freeze any left over wine in ice cube trays to use in cooking later. What is left over wine????
The best thing that has worked for me is that when you have to have soft butter for your mixture simple warm up a glass of hot water, then pour out the water and place the glass over your butter. The butter therefore doesn’t melt but does soften it perfectly.
Putting a damp tea towel under a chopping board for rolling pastry or chopping things to stop it from moving around is an absolute life saver!
Freeze all food scraps / herb stalks to eventually make a massive vegetable stock with boiling water.
I peel ginger with a teaspoon, far easy than using a knife.
I actually learnt my favourite kitchen hack from Izy’s recipes: browning butter. It adds a depth of flavours to so many baked goods and dishes and it smells wonderful. I would love to discover some new hacks thanks to her again !!
For perfectly uniform cupcakes, use an ice cream scoop to measure your mixture into your cupcake cases!
This is a super lame kitchen hack, but having a variety of jars handy in the kitchen is a must:
– Use to make simple, better salad dressings and vinaigrettes (all you need to do is place the ingredients in the jar and SHAKE it up)
– Use them to make take-along salads and soups (I LOVE Izy’s recipe here – https://topwithcinnamon.com/2016/02/buckwheat-apple-jar-salad.html)
– Use them to store dry ingredients like legumes, grains, granola etc.
– You can even shake up eggs with herbs/spices for scrambled eggs or omelettes in a clean jar
Gently place raw eggs in a bowl of cold water to see if they’ve gone bad. If the egg sinks to the bottom, it’s a-OK. If it floats, it has seen better days. Over time, the liquid inside eggs evaporates through the porous shell, leaving a gas bubble inside. The floatier it is, the older it is.
If a recipe calls for buttermilk and you don’t have any, use 1 tsp. vinegar or lemon juice and add to milk to equal 1 cup. I have also watered down yogurt and it also worked.
Freezing ripe bananas! They make the most perfectly moist banana bread!!
Freeze leftover pasta & use in frittata at a later date! Yummy
Memorise a cake recipe such as:. 2 eggs, 4oz Marg + 4oz sugar. 8oz SR flour. Then add either 2 old bananas and a few raisins; juice and zest of a lemon; handful frozen or fresh berries; 2 tablespoons strong coffee and few walnuts. You can now make 4 varieties of cake in 5 mins plus 35 mins cooking. Brilliant for guests/presents/book club.
Most sugar in recipes can be substituted for coconut sugar it is gorgeous and is a healthier, less processed sugar…. spelt flour is also absolutely gorgeous in pancakes….
Before measuring out honey or syrup put your spoon in a cup of hot water. The honey or syrup will easily run off the spoon and your measurements will be more accurate!
When whisking or folding, technique is more important that power or time!
I freeze egg whites in ice cube trays, one egg white per cube. When I need to make merengues I use as many as I need!
for professional-looking cakes, spread a very thin layer of buttercream all over top and sides of the cake (once it’s cooled) so it’s basically sealed, so when you add your top layer of buttercream you don’t get any crumbs !
freeze any leftover coffee in ice cube trays to add to your drink so you get iced coffee that’s not watered down
Every time I tried to pan-fry halloumi cheese, it would end up melting, which was really frustrating. I learnt that you have to 1) use kitchen roll o a tea towel to absorb every bit of moisture from the halloumi slices. The halloumi has to be as dry as possible. 2) Put very very little oil on the pan – almost none –this counts as moisture too. Just spray a tiny bit or use a kitchen brush. You’ll have perfectly ‘grilled’ halloumi slices.