“Big Flavors From a Small Kitchen” (Mitchell Beazley), a new cookbook by Chris Honor, the Australian-born chef behind Chriskitch in London, is approachable for all levels of home cooks despite its critically acclaimed restaurant roots.
The luxury in his book, written with Laura Washburn Hutton, is the ease with which one can imagine re-creating his recipes, which start with salads and move on to brunch dishes, soups, main courses, “bakery” (breads, cakes) and “extras” (salad dressing, drinks, flavored salts and vinegars).
The flavors cull from all over the world, the ingredients mostly available at your local grocery store or farmers market; a beet salad zings with tarragon, a lamb pot roast delivers spicy warmth with a coffee and molasses crust.
2⁄3 cup crumbled feta cheese
3 tablespoons pumpkin seeds, dry roasted
To make Basil Sugar, in a small food processor combine 1 firmly packed cup of basil leaves a 1 cup superfine sugar.
Remove from the heat, add the cocoa powder and sugar, and stir to blend.
Stir together the baking soda, baking powder and flour into a mixing bowl.
Melt the white chocolate in a heat-proof bowl over a pan of barely simmering water.
In a small bowl, mix the melted chocolate and cream cheese to frost the cooled cake.