What’s Cooking at WPL

It is once again that time to catch up with our library staff turned chefs to see what they have been cooking up in the last month! There was a wide variety of dishes this month, and we are looking forward to embarking on some great summer recipes now that the weather has begun to cooperate. If you have made any great recipes from WPL cookbooks be sure to share below–we’d love to hear from you.

 

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Liana: Here’s a pic of an absolutely delicious and healthy roasted sweet potato, pecan and maple dish I made from Ottolenghi The Cookbook by chefs Yotam Ottolenghi and Sami Tamimi (641.5 OTT). Both chefs, who originally hail from Jerusalem, utilize the wide variety of ingredients available in the Mediterranean as inspiration for their wonderful recipes. Highly recommend picking this one up at the Windsor Public Library!

To place a hold on the book, click here.

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Julie: This delicious and healthy Indian Lentil-Cauliflower soup was made from the bestselling Oh She Glows vegan cookbook and is chock-full of veggies and spicy to warm your tummy.

To place a hold on the book, click here.

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Jen: This scrumptious recipe comes from A Feast of Ice & Fire, an official companion cookbook to A Game of Thrones. It contains recipes inspired by the book and show. Each recipe includes an excerpt from the book where it was mentioned, and two ways to make it – an authentic medieval recipe, and a more modern take. I made lemon cakes using the medieval recipe. The cakes look like cookies but were heavier, and had a light lemon flavour. There are other recipes that sound really tasty to me, like leek soup, and some more exotic dishes, like Dornish snake, that are for someone more brave!

To place a hold on the book, click here.

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2 Responses to "What’s Cooking at WPL"

  1. Krystal says:

    Last summer I read Lea Michele’s Brunette Ambition and she gave some good recipes and beauty tips. I copied some of her recipes and tried them at home. I tried her

    Goat’s milk yogurt, granola and berries
    1 cup of goats milk (I will use regular yogurt)
    1/2 cup of granola
    1/4 strawberries
    1/4 blackberries
    1/4 blueberries
    you just layer each thing on top of each other

    Quinoa pasta and marinara
    3 tablespoons olive oil
    1/2 onion chopped
    4 garlic cloves
    2 cans whole peeled tomatoes
    kosher salk
    1 pound of quiona pasta
    parmsean cheese
    1. large pot over medius high heat
    2. add olive oil
    3. add onion and garlic cook until onion is translucent
    4. add tomatoes season with salt to taste
    5. cook for about an hour stirring occasionally and crushing tomatos
    6. meanwhile boil pasta
    7. cook pasta according to directions on the box
    8. Pour sauce over pasta and top with parmesan cheese.

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