Ysanne Spevack Knihy

Enjoy the very best organically grown food with these fantastic recipes, through the seasons.

Why aren't we using vegetables in dessert? At first glance, it seems obvious—they're not as sweet as fruit. However, many veggies are surprisingly sweet, and numerous fruits are quite tart. This innovative baking book challenges the norm by incorporating both fruits that are often considered vegetables, like avocados and tomatoes, and traditional vegetables such as carrots and spinach. It encourages embracing the unusual by celebrating the deliciousness of vegetables in desserts. Vegetables can be sweetened through marination or caramelization, and they bring vibrant colors and unique textures to dishes. Imagine the stunning hue of beetroots or the crunch of lotus roots enhancing your desserts. The playful idea of including vegetables, like a hidden cauliflower in a cake, engages a sense of humor and creativity. This approach not only makes vegetables more appealing, especially to children, but also helps families meet their daily veggie intake without a struggle. The recipes are designed to be both enlightening and entertaining, featuring familiar ingredients in unexpected ways. Ultimately, the cakes, bakes, cookies, and treats are delicious, fulfilling the goal of enjoying baking and eating while promoting health.

Great-tasting food starts with the quality of the ingredients - and that means going organic. All diets are catered for with wonderful recipes that make full use of organically grown and reared ingredients, including fruit, vegetables and herbs; meat, poultry and game; fish and shellfish; dairy products; beans, pulses and grains; and even sugar, coffee and wine. Dishes include Roast Leg of Lamb, Chicken Casserole with Winter Vegetables, Fillets of Sea Bream in Filo Pastry, Thai Beef Salad, Tabbouleh, Roasted Garlic and Squash Soup, Summer Berries in Warm Sabayon Glaze, and Spiced Poached Kumquats, with nutritional information provided throughout.