SURPRISE! I’ve signed a contract for a RecipeTin cookbook! But this won’t be just another cookbook……This is going to be a cookbook filled with new recipes YOU ask for.
Let’s make this cookbook OURS!
PS That’s just a mock cover!!
Finally – a cookbook!
This is real – a RecipeTin cookbook is happening! I’m committed – I can’t back out, I’ve signed a publishing contract with Pan Macmillan, a big name publishing house here in Australia.
Excited, nervous, daunted, scared…. all these words come to mind as I sit here, preparing myself for what will be the the most important and biggest project I have ever undertaken in my professional life.
Which brings me to the main purpose of sharing this news….
I want to make this cookbook WITH you, FOR you!
Let’s fill these pages with recipes YOU want! Mostly new, but even some favourites from the website!
I’m going to be completely honest with you. I am under no illusion about how much work it will take to make a cookbook.
So for me to make this cookbook for myself, because, well, you know, it is kind of an ego boost to see your name on a printed book. That’s not enough motivation for me. I don’t deserve it! 😂
If, on the other hand, I make it for you…….. now THAT is what I call motivation. That gets me excited. That is what will give me the incentive to give this cookbook everything I’ve got, to make it the best it can be.
I want to make a cookbook that you will actually use all the time, rather than gathering dust on the bookshelf.
So tell me what you want in our cookbook! What type of recipes, even little details like adding nutrition information, storage and make ahead tips, or key dietary notes (like gluten free).
They will mostly be new recipes that are exclusively made for the cookbook though I will also include some long standing reader favourites from the website!
Let’s make this cookbook together. Leave your cookbook wish list in the comments section below!!
– Nagi x
PS Reminder – this cover is a fake!! 😂 You know full well I am going to ask for your opinion when choosing the real cover. ❤️
Life of Dozer
I know today’s big announcement is all about me, me, me. But that’s no excuse to skip a Dozer update! Here he is, disrespecting my cookbook already. Or possibly just thinks the photo is real food. It could be either. 🙄
Though he has already expressed he is willing and able to help in any way possible with the cookbook. Thanks Dozer! We all know what your “help” involves….
CHARLIE – the secret of all stir-fry recipes!!!
Spaghetti Bolognese – another delicious crowd pleaser in my home.
Baked Fish with lemon cream sauce – the day my hubby realised fish can go excellent with dairy.
YES!!! Charlie – a must!! N x
Good luck with your cookbook. I am looking forward to it.
A few suggestions…
1. Can you do some nice Sri Lankan recipes.
2. Also some healthy low calorie recipes for people attempting weight loss after gaining all those covid kilos 🙂
If you can mention the amount of calories per portion etc. That will be great.
3. Also some nice new vegetarian recipe ideas if possible.
I really enjoying using your recipes and cooking. And even more your charity work.
Just wanted to know I am in Melbourne and how we can get involved.
Thanks
Great ideas Nish! N x
So glad this is finally happening! Your recipes are consistently delicious and steps/hints and tips are incredibly detailed and helpful! I can’t wait to have this book in my kitchen!!
I would like to see a cheeky extra page (or 5) with some recipes from dozer! A few dog friendly snacks, biscuits, cakes! 😃
A chapter devoted to making masterpieces out of kitchen staples
Love your work!
A chapter devoted to making masterpieces out of kitchen staples
Love your work?
I have two suggestions:
1. One of the things I rave about to my friends is how your recipe notes explain why you need to do certain things and what you can substitute – I learn so much about general cooking concepts. I’d love you to continue that with the recipes in the book.
2. Meals suitable for having friends over for dinner but which can be popped in the oven or prepared in advance so that you can enjoy your friends when they arrive and not be slaving away in the kitchen with everyone watching you or congregating around you.
What ever you choose, the book will be a success and I’ll be buying it 😊
I would really love to see ‘recommended accompaniments’. Ie: when there is a recipe for a pie, or the perfect steak, which can be quite heavy on its own, have something like ‘
This can be served with: steamed broccoli amd potato mash for a complete meal,
Dress it up with: [recipe, ie side or salad] on page xxx (which would require extra time but be more fancy) ‘
I always find great recipes but then never know how to add extra veggies etc
Love your risotto recipes! Would LOVE to see more :)). Also more focaccia/ bread recipes too!
For the cookbook, perhaps a menu planning section. For example if you want an Italian themed dinner party plans try *this* for first course, *this* for the second and *this* for dessert. For a casual Italian party try *this, this, and this*.
Based on your extensive knowledge of complimentary flavours and ingredients, cooking time etc this could be a real asset to us less experienced cooks.
PS I nominated ‘Italian’ after reading toddy’s blog for Italian crusted sardines. My mouth is watering at the thought! I love all your recipes. Yesterday I made the individual sticky date puddings – FANTASTIC!
A big and very well deserved win for you Nagi. You have brought so much pleasure to so many people.Thank you.
You have also helped me with Christmas presents for 2022!!
Sometimes I have 5oog chicken or lamb or beef or turkey and want to have a quick tasty sauce for it so I can serve it over rice. So a selection of those would be my “go to” sauces on certain nights.
Strawberry Crumble – making it again today – 3rd time in 2 weeks and have shared with my neighbours and friends… It a winner !
Asian marinated chicken and honey soy chicken – hand down sensational…. seriously everything is excellent
Wahoo! That’s great! N x
Could you also include Gluten Free options and Gluten Free ingredient substitutes please?
How about a section of festive goods or meals. Not just Christmas, or Easter, but Jewish and Muslim special feast days, and Buddist?
I’m so excited for your book!!!! I haven’t yet tried a recipe of yours that my family doesn’t like. So I’m sure whatever you include will be amazing! I always love a recipe that can be doubled so I can make two meals at once. One for now and one to freeze.
Oh wow congratulations, I’m so happy for you! My recommendation would be Lots of salads! And vegetarian/vegan recipes
Will it be available here in the UK?
I have made your easy artisan bread, in fact I am getting ready to put one in the oven. I was hoping you might have a recipe for Onion Rye bread. I can purchase but only 1/2 loaf.
It’s quite pricey.
Good afternoon nagi I can see 3books here 1 for normal people (joke) a vegan and a gluten what do you think, oh yes nearly forgot chicken wings please kind regards
Nice to see a smiling face on your page. Good recipes and looks like a good dog. Had a buddy just like dozer.
Hi Nagi, I discovered your blog only about a week ago but am quickly making my way through your collection – I have made the orange almond cake, blueberry pancakes, Chinese chicken meatballs and tonight the churros. All have been fantastic so I’m looking forward to the cookbook.
Something I think there’s a real need for is a lemon polenta cake (or cakes) recipe which takes account of the way cornmeal is sold in Australia. I made one of the ones billed as ‘gluten free’ using Sostanza yellow polenta and it was a disaster – so crumbly I couldn’t take the cakes out of their patty cases, and the polenta hadn’t cooked. In a sense this isn’t surprising as that polenta requires 4.25 cups of liquid for every cup of polenta to cook on the stovetop in 25 minutes, and in the recipe, there’s only the scant liquid contained in 3 eggs and a quarter of a cup of lemon juice – simply not enough. However, many people are having success with something they call ‘polenta’ – so I am now going to experiment with a medium-coarse whole grain cornmeal I’ve found, and with an instant polenta which should cook in much less time. If I have any success, I will let you know – but it’s a lot of confusion and messing about. I know there will be others in my position, casting around for a reliable recipe including some guidance on brand names to use in Australia, or at least photos of what the cornmeal should look like. I think maybe overseas writers refer to any cornmeal which is yellow as ‘polenta’ but that it’s a different thing to what is sold here as polenta grain. For example, on Nigella’s Youtube video of her lemon polenta cake, the meal she uses looks more like a fine-medium grain cornmeal than the product I see here. Thanks if you’ve read this through and please consider looking into it for your followers!