This compilation of my two best-loved books 100 Favourite Recipes and Tried-and-True Recipes, contains over 200 recipes and really is a one-stop collection of my favourite dishes.
The most repeated comment I hear about my books is that “It’s just like having Belinda at my side in my own kitchen.” (My husband says he would love a $50 note for every time someone has said this!), and my first book, Belinda Jeffery’s 100 Favourite Recipes, is where it all started. It contains many of my most-used and most-loved recipes and I feel it is a book for everyone, whether you’re an experienced cook or a beginner. However, when I wrote it I was daunted by the task of limiting myself to just 100 recipes, and sadly, far too many of my favourites were reluctantly put aside, so I was delighted when I had the opportunity to use these in another book, Belinda Jeffery’s Tried-and-True Recipes which proved to be hugely popular and an award-winner.
And now I’m absolutely thrilled to have these two books combined in this beautiful volume. Although I wrote the books more than ten years ago the recipes in them are still fresh and modern and they’re the ones I use regularly myself. The Braised star anise chicken and Thai cucumber, chilli and roasted macadamia salad are on our table at least once a fortnight; The most fabulous banana cake and One-pan chocolate and praline cake are still my number-one birthday cakes; by popular request (and threats of reprisals if I don’t bring it!) the Spicy red lentils with capers and currants turns up at every picnic; and Christmas just wouldn’t be Christmas for me without my mum Cooee’s incredible rum balls.
You’ll find everything here from simple, family-friendly dishes to easy midweek dinners, sensational cakes and irresistible meals for special occasions. For me it’s an absolute treat to have so many of the recipes I love brought together in this truly beautiful volume.
It’s also been lovely to see that the principles by which I cooked back then are truer than ever. I love simple, fresh, clean flavours and I don’t ‘do’ complicated food. Taste is still first and foremost in my mind when I cook anything, and then I think about how it will look on the plate. As I cook, the mantra, ‘Taste, taste and taste again’ continues to be the one I stick to and it continues to stand me in good stead.