Last Thursday, I had the pleasure of attending the launch of an exciting new cookery book, written by the wonderful Vanessa Kimbell. Prepped! was released on May… and is the result of an intense year of work for Vanessa.
Having handed in her notice at her high-flying corporate job, Vanessa ditched the suits and lunches to embark on an exciting adventure to write a cookery book from start to finish in just twelve months. And the result is stunning. Vanessa’s publishers, Spring Hill, have equally done a sensational job of translating Vanessa’s exciting and innovative ideas into reality. It is no mean feat to write and publish a cookery book in such a short timescale.
The chapters of the book are based on a flavour, and there are some really adventurous and unusual combinations within the book. Yes, the lavender salmon works, I have tried it. I felt compelled to write something on Prepped! for you as I feel it is such an exciting book – it has really shaken up the way I think about the flavours I use in my cooking. And best of all, there are so many freefrom recipes in the book!
Coming back to the lavender salmon recipe, I had this in the oven within five minutes of walking through the door after a busy day. I served this with new potatoes, drizzled with the lemony juices from the salmon, for a perfect freefrom supper. I also tried the stunning chilli chocolate cupcakes, substituting the flour with a Doves Farm gluten free mix and the result was delicious.
As I mentioned earlier, a key theme of the book is flavour, and Vanessa’s recipes focus on several versatile flavours which can be used in both sweet and savoury foods. Not only are these flavours featured in every recipe in each flavour chapter, but Vanessa shows you how to make numerous flavoured syrups, sugars, dressings and preserves which enable you to carry these flavours quickly and easily through to your cooking. I think this is particularly relevant when it comes to freefrom cookery, as it can be perceived as lacking in flavour. I have tried baking cakes with the infused sugar and drizzling the zesty dressings over simple, crunchy salads and roasted vegetables, and they provide a subtle and sophisticated element to otherwise simple dishes. As I type, I am heading to Dorset for the weekend, where I plan to scour the hedgerows for some elderflower heads to make Vanessa’s elderflower and rose syrup!
The Prepped! launch party was held in Northampton, where Vanessa is based. So many great food bloggers and lovely people were there. I have upoloaded lots of photos onto my Facebook page, so do take a look. I’m on Facebook as “Go Free”.
Free From Kitchen is all about sharing recipes, information and ideas with you. I only write about things that I really like. I will be launching a new online campaign in the coming weeks on Free From Kitchen, Facebook & Twitter. Do follow or add me : @gofreecakes (Twitter) and Go Free (Facebook). Watch this space!