BRUNCH WITH BINGO: A "YUMMY" GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BINGO BRUNCH BOOK CHOICE IS....

YUMMY

BY CAROLINE BREWESTER

ABOUT THE BOOK:

Whipping up heavenly desserts has never been quicker or easier, and this collection comes with the approval of the domestic goddess!

Whether you wish to indulge in a quick treat at the end of a busy day or put the finishing touch to a dinner party with minimal fuss, Yummy has what you're looking for. From fruit feasts and melt-in-the-mouth classics to luxurious temptations, you'll find the 175 recipes in this book simply irresistible. Caroline Brewester, food writer and Masterchef finalist, has produced a stunning collection of recipes. 

The book is divided into 6 chapters, for recipes that take just 5, 10, 15, 20, 25 and 30 minutes each – making it easy to find the perfect dessert to suit your schedule. In just 5 minutes, for example, you can whip up Amaretto Affogato, or in 10 minutes you can make Sweet & Sour Strawberries with White Chocolate Cream. Or if you have 25 minutes, why not wow everyone with Black-Bottomed Lime Cheesecakes? Enjoy the sweet smells, and the tantalising tastes and textures – and dive into delicious, imaginative desserts.

"The title truly says it all!" Nigella Lawson.

ABOUT THE AUTHOR:
Caroline Brewester is a food writer and stylist and the author of DBP's Recipe Scrapbook. She has worked with such notable culinary stars as Nigella Lawson, Jamie Oliver and Annabel Karmel.  She has contributed to numerous magazines and publications, including Good Food, Olive, Radio Times and Square Meal, and has appeared on UKTV's Great Food Live.

Caroline Brewester was put through the hoops in BBC2's Masterchef Goes Large and fought her way to the finals and second place. However, her performance, food knowledge and skills, mixed with her determination to become the best, really impressed the judges, and she ended up working with both of the Masterchef judges on various food projects.

Caroline has always been passionate about food but has worked as a stockbroker in the City of London for several years in the past. Having been a fervent home cook and dinner party giver, she eventually realised that this was not the path for her and gave up the high-flying career to try her hand as a Masterchef contestant and forge a future in food.

At the same time, she enrolled in Leith's School of Food & Wine, as well as a food writing course, and is working on behind-the-scenes projects with foodies like John Torode and writing articles for food magazines.

SAMPLE RECIPES FROM YUMMY:

 

Raspberry Sponge Drops

Made with a sponge cake mixture but dropped free-form onto baking sheets, these can be stacked to make lovely towers layered with cream and berries.

Serves 8-10
55g butter, softened
4 tbsp caster sugar
55g self-raising flour
1 egg
1⁄4 tsp vanilla extract
Pinch salt
250ml double cream
1 tsp icing sugar, plus extra to serve
175g raspberries

• Preheat the oven to 180ºC and line two baking sheets with baking parchment. Put the butter, caster sugar, flour, egg, vanilla extract and salt in a bowl and beat, using an electric mixer, for 2-3 minutes, until just combined.

• Drop 12 tablespoonfuls of the mixture on to the baking sheets, spacing well apart. Bake for 10-12 minutes until golden and firm to the touch. Carefully slide the parchment and sponge drops on to wire racks and leave to cool for 5 minutes.

• Meanwhile, put the cream and icing sugar in a bowl and whip, using an electric mixer, until stiff peaks form. Put 1 sponge drop on each of four plates and divide half the whipped cream over them. Nestle half of the raspberries into the cream and then layer again. Top with the remaining sponge drops and serve dusted with icing sugar.

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Tipsy Ten-Minute Tiramisù

This egg-free version of tiramisù is made much more decadent with the addition of creamy Irish whiskey liqueur.

Serves 6
2 tsp instant coffee granules
2 tbsp Marsala wine
50g dark chocolate chips
225g mascarpone cheese
4 tbsp Irish whiskey, such as Baileys
2 tbsp icing sugar
250ml double cream
1⁄2 tsp vanilla extract
8 sponge finger biscuits, each broken into 3 pieces
1 tsp cocoa powder, to serve

• Put the coffee and 100ml water in a shallow bowl and mix until dissolved, then stir in the Marsala wine and set aside. Put the chocolate chips in a food processor and pulse until finely chopped.

 
• Put the mascarpone, Irish cream and icing sugar in a large bowl and beat, using an electric mixer, for 1 minute until combined. Put the cream and vanilla extract in another bowl and whip until soft peaks form (no need to clean the beaters first), then fold it into the mascarpone mixture.

 
• Dip half of the biscuit pieces in the coffee mixture and arrange them in the base of four glasses or bowls. Spoon half of the chocolate, then half of the mascarpone mixture, over the biscuits. Dip the remaining biscuit pieces in the coffee and layer again with the remaining chocolate and mascarpone. Serve dusted with the cocoa powder.

 

 GIVEAWAY

I HAVE ONE COPY OF THIS YUMMY

COOKBOOK TO GIVE AWAY

TO ONE LUCKY WINNER!

 
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO 
COUNT AS MORE THAN ONE!

HOW TO ENTER:

+1 ENTRY: COMMENT ON WHY YOU WOULD WANT TO WIN YUMMY FROM WHAT YOU LEARNED ABOVE,  AND DON'T FORGET YOUR EMAIL ADDRESS

+1 MORE ENTRY: COMMENT ON A "YUMMY" TREAT YOU ARE GIVING OUT FOR HALLOWEEN TOMORROW: STORE BOUGHT OR HOMEMADE? 

+1 MORE ENTRY: BLOG AND/OR TWEET ABOUT THIS GIVEAWAY AND COME BACK HERE AND LEAVE ME YOUR LINK

+1 MORE ENTRY: COMMENT ON ONE CURRENT GIVEAWAY YOU HAVE ENTERED ON MY BLOG. IF YOU ENTERED MORE THAN ONE, YOU MAY COMMENT SEPARATELY ON EACH IN ORDER TO RECEIVE EXTRA ENTRIES

GIVEAWAY ENDS AT
6 PM, EST, NOVEMBER 18

GOOD LUCK!