Allys Kitchen and her Cookbook
Not sure if I mentioned it but I am a part of a Facebook group called the Bohos. It is a very fun and friendly group run by my friend Alice Phillips. We all call her Ally and I think she is phenomenal.
I think if you looked up bohemian in the dictionary, there would be her picture. She is very laid back and easy going.
She mentioned very casually that she was working on a cookbook and was looking for bloggers to help her on her tour. She told me I could make any of her recipes and she even sent me her cookbook.
When the cookbook arrived, I fell in love with it. The photos were so vibrant. Every page of recipes seemed so exotic and welcoming.
You see, the first chapter had a bunch of exotic spice blends like Harissa, Ras el Hanout and Tunisian Baharat. These spices I always bought. I never dreamed of making them at home. With Ally’s cookbook, now I can.
I think the hard part of this review was actually picking a recipe to blog about. I ended up making the Ginger Garlic Honey Glazed Roasted Carrots. Just like Ally suggested in her book, I made mine in my trusty cast-iron skillet my mama gave me.
I got started early and I already made a few of the spice blends. Currently they are sitting in my spice cabinet. It is a great feeling of having these spices on hand and if I use them all up I can just make more.
We are giving away one of her cookbooks so if you are interested, enter at the bottom of this post.
Ginger Garlic Honey Glazed Roasted Carrots
8 carrots with tops trimmed
1 tablespoon extra virgin olive oil
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon cracked pepper
3 tablespoons honey
Preheat oven to 300 degrees. Wash the carrots and drain well. I cut them into large chunks and kept the tips for garnish. In a small bowl combine the ginger, garlic, salt pepper and honey. Blend well. Drizzle the mixture all over the carrots and bake in a cast-iron skillet for 40 minutes. Garnish with chopped green tops.
Peace be with you,