BRUNCH WITH BINGO: YUMMY - A COOKBOOK GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

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

 GIVEAWAY ENDED
YUMMY

Desserts You Can Make in 5-30 Minutes

BY CAROLINE BREWESTER

ABOUT THE BOOK:

Brewester’s compilation of simple, elegant, and original desserts for every taste and occasion is organized by preparation time. Helpful photographs illustrate dish presentations. Ginger-Poached Rhubarb with Real Custard is a 15-minute treat and a simple way to prepare this summer vegetable; chocolate lovers will appreciate Chocolate Freezer Squares, a 20-minute dessert featuring dark-chocolate chips, shortbread cookies, pistachios, and raisins. Reach for this cookbook when you want a fabulous dessert but have little time.

A lot easier than they look, these 200 desserts will fool your friends and family and give you extra time to make the rest of the meal flawless. In just 10 minutes you can whip up a Raspberry and Hazelnut Eton Mess (which is a “divine traditional English combination of cream, fruit, and crushed meringues”) or a batch of exquisite Rosewater and Almond Creams topped with rose petals. Even more pressed for time? Try any of the tasty 5-minute options. Or dazzle your guests with dreamy Chocolate and Mint Mousses that are good to go in a mere half-hour. Chapters in Caroline Brewester’s Yummy are arranged by the time it takes to make each treat. And, yes, every 5-, 10-, 15-, 20-, 25-, and 30-minute dessert is yummy!

"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

INGREDIENTS:
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

 
DIRECTIONS:
• 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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 Black-Bottomed Lime Cheesecakes

The lime and dark chocolate combination is slightly unusual but delicious. The chocolate in the cheesecake base helps the biscuit crumbs and butter to firm up very quickly.

INGREDIENTS:

75g/2 1/2oz digestive biscuits
40g/1 1/2oz butter
2 tbsp dark chocolate chips
115g/4oz/scant 1/2 cup cream cheese
Finely grated zest of 2 limes
Juice of 1 1/2 limes
2 tbsp icing sugar
100ml/3 1/2fl oz/1/3 cup plus 2 tbsp double cream

DIRECTIONS:

1) Put a baking sheet in the freezer to chill. Put the biscuits in a plastic bag and crush to fine crumbs, using a rolling pin. Melt the butter in a small saucepan over a medium heat, then remove from the heat, add the chocolate chips and stir until melted. Stir in the biscuit crumbs until well coated, then press the mixture firmly into the bases of four 9cm/3 1/2in loose-bottomed tart tins.

2) Put the tart tins on the chilled baking sheet and freeze for 5 minutes. Meanwhile, put the cream cheese in a large bowl and beat, using an electric mixer, for 1–2 minutes until smooth. Reserve a generous pinch of the lime zest for decoration and add the rest to the cheese, along with the lime juice and icing sugar. Beat until just combined, then add the cream and beat for 1–2 minutes until smooth and thickened. Spoon the cheesecake
mixture over the biscuit bases and freeze for 10 minutes.

3) Carefully loosen the bases from the tins and lift out. Dip a palette knife in hot water, wipe dry and use it to transfer the cheesecakes to four plates. Serve sprinkled with the reserved lime zest.

 GIVEAWAY

I HAVE ONE COPY OF THE LATEST EDITION
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 WISH YOU COULD MAKE IN 5-30 MINUTES 

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+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, FEBRUARY 13

GOOD LUCK!