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Welcome to Foods 4 Us!

Thank you for visiting today, enjoy this delicious idea.

This great cookbook features innovative recipes, global flavor profiles, and intriguing ingredients like all the new and healthy grains we can access now. It features a striking, modern design and layout with fantastic full-page photos.

The recipes are mostly easy-to-make, with no great cooking skills required to make kinda-sorta gourmet meals. It would make a great gift for an experienced or aspiring cook.

There are lots of recipes, and we haven’t made them all, but my family loves the shakshuka eggs, the falafel sandwiches, fried green tomatoes, and the waffle-maker sweet potato hash browns with various toppings.

Really delicious recipes! I think it would also make a great gift, especially for Top Chef fans.

Below you can see two fantastic recipes from 100% Real:

Flatbread with Pesto, Mozzarella, Tomato, and Arugula
Hands-on: 8 minutes Total: 31 minutes Serves 4
This simple flatbread is loaded with fresh vegetable toppings.
2 cups halved grape tomatoes
1 tablespoon olive oil
4 (2-ounce) multigrain flatbreads
¼ cup pesto
4 ounces fresh mozzarella, shredded
4 cups loosely packed baby arugula leaves
1/8 teaspoon red chile flakes, optional
1 Preheat the oven to 400°F.
2 Combine the grape tomatoes and 1 teaspoon of the olive oil, tossing to coat. Place the tomatoes in a
single layer on a rimmed baking pan. Bake in the preheated oven for 10 minutes or until softened. Reduce
the oven temperature to 375°F.
3 Place the flatbreads on 2 baking sheets. Bake at 375°F for 5 minutes or until beginning to crisp. Spread
1 tablespoon pesto on each flatbread. Sprinkle each with 1/4 cup mozzarella cheese and 1/2 cup roasted
tomatoes. Bake at 375°F for 8 minutes or until the cheese is melted and bubbly.
4 While the flatbreads bake, combine the arugula and remaining 2 teaspoons olive oil, tossing well. Top
the flatbreads evenly with arugula. Sprinkle with the red chile flakes, if desired.

Frozen Honey Mousse With Lime And Sea Salt
Hands-on: 30 minutes Total: 2 hours, 30 minutes Serves 8
This summer dessert is as pretty to present as it is delicious. The acidity of the lime
smooths out the honey—and honey, we know, cures everything.
3 large pasteurized eggs, separated
3/4 cup blossom honey
1 (13.66-ounce) can coconut milk, chilled at least 4 hours
1 cup heavy cream, chilled
1 teaspoon organic vanilla extract
Lime zest
Flaked sea salt (such as Maldon)
1 Whisk together the egg yolks and honey in a medium-size heavy-duty saucepan.
Cook over low, whisking constantly, until thickened, 12 to 15 minutes.
2 Beat the egg whites in a medium bowl with an electric mixer fitted with whisk
attachment on high until stiff peaks form, 2 to 3 minutes. Set aside.
3 Without shaking or tilting can, carefully open coconut milk. Remove solidified
coconut cream from top, and place in a 2-cup measuring cup. Add liquid from can to
equal 1 1/2 cups, and transfer to a medium bowl. Add heavy cream and vanilla, and
beat on medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the egg
whites and honey mixture into the cream mixture; spread in single layer in a 13- x 9-
inch glass baking dish. Freeze 2 hours.
4 Spoon into parfait glasses; top with lime zest and sea salt.

Oxmoor House Sam Talbot Photography Iain Bagwell; Prop Stylist Kay Clarke; Food Stylist Margaret Dickey

Excerpted from 100% Real by Sam Tablot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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