One the best baking cookbooks out there!
Here at the JOYKitchen, we love a good cookbook. Our collection is not even finished but we thought we'd give you a taste of what our favourite cookbooks are and a look at some of the recipes inside of them.
Izy Hossack has been on the baking blog radar since 2011, her blog, Top with Cinnamon is home to some pretty incredible recipes. Izy, who’s a recipe developer as well as food photographer and stylist published her first book “Top with Cinnamon” in September 2014.
Did anyone say chips?
Everyone knows Izy is the baking queen and a self-taught goddess when it comes to sweet baked goods. However, we wanted to put some other recipes to the test. When we came across the Baked Polenta Chips wit Rosemary, we knew we had to try them!
In terms of the recipe, Izy tells us the potential when it comes to flavour is unlimited with polenta chips. And she’s right, the recipe called for ricotta but because we couldn’t find any in our local supermarket we swapped it for soft goat’s cheese to not mess up with the texture so much. If Rosemary doesn’t tickle your fancy, not to worry, you can swap it with any other herb of your liking.
Some of our favourite recipes from the book include:
– Swedish Chocolate Cake
– Raspberry Frangipane Cake
– Sweet & Spicy Roasted Chickpeas
– Halloumi, Quinoa & Pomegranate Salad
Get your copy of Izy Hossack’s Top with Cinnamon Stylish Sweet and Savoury Recipes here.
🕑 2 hours
- serves 2
- 125ml milk (we used soy milk)
- 1 clove of garlic (peeled and minced)
- 160g dry polenta
- 1tbsp unsalted butter
- 100g ricotta (we used soft goat's cheese)
- 2 tbsp grated Parmesan
- large pinch of salt
- 1 tsp Rosemary
- 1 tbsp vegetable oil
- 500ml water
– Start by bringing the water, milk and garlic to a boil in a large pan. Gradually add the polenta to the pan stirring continuously until it thickens.
– Stir in the butter, parmesan, salt and ricotta or other cheese you are using. We added rosemary to the mixture as well, so there’s bits of herb all throughout the chips.
– Spread the mixture on a tray lined with foil in a layer, roughly 1 cm thick. Sprinkle with salt and rosemary, pressing the surface gently with your hands.
– Pop the tray in the fridge to set for 30 minutes to 1 hour.
– Preheat the oven to 200°C. When you are ready to bake your chips, grease a tray with oil and cut the polenta into 1 cm wide strips. Spread the chips on the tray and drizzle some oil on top. Bake for 20-30 minutes or until golden brown. You will have to flip them half-way through to make sure they are crispy from both sides.
These are beyond tasty, we did end up leaving them in the oven for a bit longer than 30 minutes to make sure they were super crispy. All in all, this recipe is a winner. Next time, we will whip up a creamy avocado sauce to dip these ones in.
Shop ingredients for this recipe at Morrisons.
✚ Top with Cinnamon
Check out our previous Tried & Tested article here.