We love Sophie Dahl. In fact we love all the Dahl's, especially Roald. Sophie is Roald's granddaughter, who took the famous family name when she began to model. She was what we loving call in America a plus-size model.
Ironically,since she has started writing cookbooks, she has slimmed down considerable. But with a second cookbook and a another television show, the British press loves to compare her to Nigella Lawson.
With all that cleavage one worries whether they can even get close to the stove without some sort of Mrs. Doubtfire moment...
...but I digress...
We really loved Dahl's first cookbook, Miss Dahl's Voluptuous Delights. This new book is called From Season to Season: A Year In Recipes. However, when it gets published next year in America is will be titled, Very Fond of Food: A Year In Recipes. Why the name change is beyond me unless they are worried that there are several "season to season" books floating around.
This book is very much like the last. It is filled with comforting food, great photos, and family anecdotes. The recipes are fairly easy to follow and would be at home on any family table. In Britain is would seem that the kebab is very much like the hamburger -- that food one grabs when in a big hurry. Dahl's kebabs offer both a vegetarian and a chicken option, safely providing something for everyone. I must say, the recipe for the dressing is a good one. Often the words "dressing" or "sauce" are usually tedious and the part of the recipe that makes the reader turn the page. So putting everything in the blender and blitzing is quite comforting.
Kebabs
1 large courgette/zucchini, cut into rough chunks
1 packet of halloumi cheese, cut into chunks (or 250g/9 oz of skinless and boneless chicken breast, cut into chunks)
1 large red onion, peeled and cut into chunks
250g/9 oz of cherry tomatoes
For the dressing
250g of plain yoghurt
25g/ 1/4 cup of flaked almonds
1 clove of garlic, peeled and roughly chopped
A handful of fresh coriander/cilantro
A small handful of fresh mint
Juice of 1/2 lemon
1 tablespoon of olive oil
If using wooden skewers, soak them for one hour in cold water first. Light the barbecue or preheat the grill of the oven.Assemble the vegetables and cheese on the skewers, alternating courgette/zucchini, chunks of halloumi, onion and whole tomatoes. Leave to one side.
To make the dressing, put all the remaining ingredients in a blender and blitz until smooth. You can now pour this over the skewers before or after cooking them.Put the skewers on the barbecue or under the grill and cook for about 10 minutes, turning occasionally.
Last time, the book was coming out before Christmas but Very Fond of Food: A Year In Recipes has a spring release date. If you can't wait, pick up a copy of From Season to Season: A Year In Recipes and find out why Miss Dahl is very fond of food.
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