March 30, 2016

Courtyard Kitchen by Natalie Boog

Courtyard Kitchen: Recipes and Growing Tips for Herbs and Potted Fruits
My rating: 5 of 5 spoons


When I first receive a cookbook to review, I flip through it marking dishes that initially catch my eye and make me want to make them. Some have 2 or 3 markers from that first time through and more are added as I go back through the cookbook for a more in-depth look. This beautiful book looked like a porcupine from the first time through it had so many markers!

Some of the recipes I’ve marked I won’t be making until later in the season when I actually start harvesting from my garden, but others I dove into immediately. Thyme and Lemon Cookies immediately grabbed my eye as I love both of these flavors, separately or combined. The dough did not turn out as the recipe described, but I put it through a cookie press instead, and they still turned out lovely. They have a light, delicate flavor that are quite addicting!

For supper tonight, I made the Pork San Choy Bau. I’ve been wanting to make this, so I was excited to see the recipe here. Very simple to make with lovely flavors. This is a great lunch or dinner you can make quickly and easily and be satisfied that you’re serving a fairly healthy meal as well!

The book is divided into chapters according to herb with the last three chapters being Chilli, Lemon and Strawberry, which makes it nice to find recipes for whatever herb you have on hand to cook with. There are so many wonderful recipes in this book. The Flourless Orange and Rosemary Cake is next up on my 'to cook' list, and I'll be making the Couscous with Herbs and Almonds soon. I'm sure to be cooking out of it for a long time to come! Pick up a copy and see for yourself. It's a great cookbook you can use over and over again.

I received a copy of this book from Trafalgar Square Publishing through IPG for my honest review. All thoughts and opinions are my own.

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