Antonia Lloyd’s top tips for Burgundy
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For our newest feature, Antonia Lloyd, producer of award-winning cookery and chef TV shows, food writer, and Francophile, shares the local history and culture from her recent holiday. From the perspective of a devoted 14-year relationship with the region she takes us to her beloved Bourgogne with this Postcard From Burgundy.
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Naturally food features strongly in her guide. With a place richly seasoned with garlic and fine wines, there is much to enjoy – from steak frîtes to the many ways to savor Mirabelle plums. With reference to recipes across ckbk, Antonia offers delicious tips on gallic summer eating, and a mini-tour of local wines to get you started on that great wine region.
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If you want to have a go at snails, or are a fellow fan of goat’s cheese, and want to serve them façon Bourgogne, she points you in the right direction. Goats’ cheese, of particular interest in Burgundy, merits honourable mention, and there are great recipes whatever goats’ cheese you can source.
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Pictured above: “Auberge” Marinated Goats’ Cheese from Lavender & Lovage by Karen Burns-Booth
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Pastry Perfection, ckbk style
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Pastry, does it strike fear into your heart? Never fear, ckbk is here. There are few more satisfying things to master. Homemade pastry is utterly worth it, infinitely more delicious than anything shop bought. And worthy of every ounce of smugness you will feel. The techniques may take a little time and a couple of attempts for you to gain real confidence. But they aren’t all tricksy, and you will readily find whether it is shortcrust or choux that you truly love cooking, and eating.
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We have put together a collection of Core Pastry Recipes – an edit of recipes for puff, rough puff, shortcrust, choux, hot water crust, and pâte sucrée (sweet shortcrust). Of course, there are a wealth of recipes for pastry dough across ckbk, but this is a good place to start
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And then we have created a series of collections of what to make with each. From What to Make with Choux Pastry, to What to Make with Shortcrust Pastry, and all the pastry in between – each has a dozen delicious dishes, and a little insight to the what and how of it. So, you can flex your skills, thrill your tastebuds and your friends, and revel in patisserie perfection.
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Celebrated on August 1, Yorkshire Day is an annual opportunity to highlight the history and culture of the county of Yorkshire, England. A county famous for its food, this is also a moment to bring out those Yorkshire recipes and raise a glass, or plate of something tasty. To Yorkshire!
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Announcing our cookbook of the month for August
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Here is your friendly reminder that we have a Facebook group called #ckbkclub. A place to chat about what you’ve made from the cookbooks on ckbk, or ask for help in the Kitchen SOS chat.
Each month we choose a cookbook for the group to focus on, and we encourage members to cook from it, chat about it, and share any photos, tips or questions they have about the recipes.
For August we will be cooking from Vedge by Rich Landau and Kate Jacoby. Added to ckbk last week, the book is packed with vegetable-centred recipes from their celebrated Philadelphia café and restaurant.
We can’t wait to see what you make, and to share our love of all things vedge!
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The avocado, probably indigenous to Mexico, has long been cultivated in Central and South America. It is now grown globally wherever the climate suits, and eaten universally. There are many varieties of avocado, and they vary enormously in appearance, texture, fat content, and taste.
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The Hass avocado is one of the most widely available, and is what most people think of as an avocado – with dark skin, a creamy, light-green flesh, and a delicate grassy flavor.
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For these and more Amazing Avocado Recipes take a look at our collection.
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6 of the best recipes with beer
Wine may think it has the upper hand in the kitchen, but beer takes its place as an ingredient, adding depth, sweetness and a palatable bitterness to recipes sweet and savory. In honor of International Beer Day on August 2 we bring you six beer-tastic dishes to get you started.
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from Braai the Beloved Country by Jean Nel
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from Egg & Chicken by Grant MacPherson
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from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn
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from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
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from Soups and Stews by
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from Salt & Shore: Recipes from the Coastal South by Kassady Wiggins and Sammy Monsour
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