I know how hard it can be when searching for books to purchase, hardly ever are the pages of those books shown, so how do you know whether you'll love the content? Well, wonder no more, I'm giving you a peek into this gorgeously whimsical book, and offering up 3 recipes that can be found inside. 

 

What a perfect time to try out these delicious recipes with the festive season coming up. 

 

 

1/4 Cup (60mL) Cointreau

1 grapefruit - scrubbed, halved, seeded, cut into slices 1/4 inch (0.64cm) thick

1 lemon - scrubbed, halved, seeded, cut into slices 1/4 inch (0.64cm) thick

Fresh Mint Leaves

1 Orange - scrubbed, halved, seeded, cut into slices 1/4 inch (0.64cm) thick

750mL bottle Gewürztraminer wine - chilled

Ice Cubes 

 

Combine the wine, Cointreau,  Grapefruit, Lemon and Orange in a pitcher and stir. Refrigerate for at least 1 hour or until thoroughly chilled. 

 

Serve over ice with mint leaves. 

 

Makes 1 pitcher (950mL)

 

500g lean ground turkey

2-3 garlic Cloves, minced (about 1/4 cup/57grams)

1 Tbsp extra virgin olive oil (15 milliliters)

1 Tsp (3grams) ground cumin

1 Tsp (6grams) salt

1 Tsp (6grams) freshly ground black pepper

4 Brioche Rolls, halved

Gruyere Cheese Slices

2 ripe Avocados, pitted and sliced

Mustard Greens 

 

 

Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, turn to medium high. 

 

Combine the Turkey, garlic Cloves, olive oil, cumin, salt and pepper in a medium bowl and mix until well combined. Shape the mixture into 4 patties and grill for 4-5 minutes per side or until cooked through. 

 

Serve the Burgers on the Brioche Rolls and top with Gruyere Cheese Slices, Avocado slices and Mustard Greens. 

 

Serves 4

  

4 cups (560grams) all-purpose flour, plus additional for dusting

1 Tsp (6grams) salt

1 1/2 - 1 3/4 cups (355 - 415 milliliters) warm water

1/4 cup (60 milliliters) extra virgin olive oil, plus additional to coat the dough ball.

1 Tbsp (15 milliliters) fresh lemon juice 

5 medium Gala or Granny Smith Apples, peeled, cored and cut into slices 3cm thick

1 cup (156grams) fresh blueberries

2 Tbsp (14grams) of honey, or to taste 

1 Tbsp (15 milliliters) fresh lemon juice 

5 1/2 Tbsp (80grams) sugar, plus additional for sprinkling

1 Tsp (3grams) ground cinnamon, or to taste

8 Tbsp (113grams) unsalted butter, melted and cooled slightly. 

Combine the flour and salt in the bowl of a stand mixer with the dough mixer attached. Combine 1 1/2 cups (355 milliliters) of the water, the olive oil, and the lemon juice in a measuring cup. Using your fingertips, create a well in the center of the flour mixture and pour in the water mixture. With the mixer on medium-low speed, mix the ingredients until a soft dough is formed, adding more water if it appears dry. 

 

Knead on medium speed for 10 minutes or until smooth. If kneading by hand, turn the dough out onto a clean, dry work surface dusted with flour. Shape the dough into a ball, brush with olive oil, place in a large bowl, and allow to rest, covered and at room temperature for 1 1/2 hours. 

 

Cut the dough into approximately 7.6cm sections and cover them with a damp (but not wet) dish towel. One section of dough at a time, begin rolling out the dough with a floured rolling pin to about 38cm by 33cm. As the dough begins to extend and thin out, sprinkle it with flour, lifting it slightly with the rolling pin, as if you were wrapping it in the dough, and once it's completely wrapped, unroll it and begin the process again, adding more flour as needed. The dough should be thin and translucent. 

 

Set the completed dough aside and cover with a second damp dish towel. Repeat the rolling procedure with the remaining sections of dough and flour, layering the pieces of completed phyllo on top of each other, keeping them covered with the damp dish towel. 

Position the rack in the center of the oven and preheat the oven to 204°C. 

 

Combine the blueberries, apples, honey, lemon juice, sugar, and cinnamon in a large bowl, tossing to combine. Allow the mixture to rest for 15 minutes or until the apples release their juices. 

 

Lay a large sheet of parchment paper on a baking sheet . Arrange one sheet of phyllo on the paper, then brush it butter and sprinkle with 1 1/2 tsp (9grams) sugar. Repeat the procedure with 4 more sheets of phyllo, the remaining butter, and the remaining 3 Tbsp (45grams) of sugar. (Roll out the remaining 5 pieces of phyllo, wrap them in parchment paper, then in plastic wrap, and freeze until needed) see note. 

 

Arrange the apple filling in a 2 inch (5 centimeter) line down the center of the phyllo, leaving a 1 inch (2.5 centimeter) border at the top and bottom. Use the parchment paper to help fold the dough over just beyond the filling. Continue using the parchment paper to roll the phyllo into a compact rectangular package. Fold and tuck the ends under the strudel, then brush the top with butter and sprinkle with sugar. 

 

Bake the strudel for 15-20 minutes or until it is golden brown. Transfer the sheet to a rack and cool for 15 minutes. Cut into pieces and serve. 

 

Note: to use frozen phyllo, thaw the rolls in the refrigerator for 4-6 hours, then unroll, cover with a damp dish towel, and proceed with the recipe.  

 

Serves 6-8. 

 

 

Photography by @maggieellendesign for Sonei Home