The Branded Cookbook:
85 Recipes for the World’s
Favorite Food Brands
Nick Sandler and Johnny Acton are Veteran cookbook authors that bring you everything you ever wanted to know about your favorite brands in this eye-catching collection of dishes that rely on ingredients most of you already have on-hand. Though clearly designed with Brits in mind (Camp coffee, Colman’s mustard, Marmite and Vegemite are featured brands), the duo has plenty to offer to Americans, as well, with recommendations for Stateside, All-American favorites like Coca Cola Cake, Philly Cream Cheesecake and Hellman’s-based potato salad.
Many recipes serve double duty in the brand-name department: Pork Tenderloin with Sweet and Sour Sauce uses Heinz ketchup and Kikkoman soy sauce, a recipe for fish sticks with tartar sauce incorporates Quaker Oats, Kellogg’s Corn Flakes, Hellman’s Mayonnaise and Colman’s mustard. Further, each brand features more than one recipe.
Think brand names don't matter? Well, you'll get to hear straight from Chef Nick Sandler why he thinks brands DO matter and why knock offs are not acceptable substitutions. (I must admit...Nutella is one of my favorite brands, as you might have guessed!). Recipes are rarely as off-beat as one might expect: Irish Beef Stew with Guinness Dumplings, Pad Thai (using Skippy peanut butter), Duck Breasts with Cashews and Kikkoman Soy Sauce, Nutella Brownies and truffles are all worthwhile standards for home-cooks with a well-stocked pantry. This volume should hold great interest for brand loyalists who want new ways to enjoy their packaged favorites. Please check it out at:
Chef Nick Sandler is a well known chef and cookbook author from the UK. He is Pret A Manger's creative chef, where he creates fantastic sandwiches and serves up 80,000 cups of soup every week! They may not be the healthiest, but in moderation, they sure are one of the tastiest and most popular spots, serving 1.5 million customers a week!
Chef Nick Sandler of Pret A Manger
Join us as we talk about his and Johnny Acton's recipe for
Banana Pie with Nutella!
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This recipe works best with throroughly ripe bananas. You will need a pie dish that's around 8" wide and 3" deep. This pie can also be made a day in advance and chilled overnight in the fridge.
2 T. Brown Sugar
2 T. Dark Rum
6 medium sized, ripe bananas, roughly sliced
4 heaping T. Nutella
1 c. heavy cream
14 oz can Carnation Caramel (or Dulce de Leche)
Mix the sugar and rum together in a frying pan, then warm over a gentle heat for a couple of minutes.
Add the banana slices and fry for 5 minutes over a medium heat, stirring occasionally until the bananas become slightly mushy.
Pour into the pie dish and use the back of a spoon to flatten them into an even layer .
Pour the heavy cream into a bowl and whisk with an electric hand whisk until it is just starting to thicken, but still runny (it shouldn't be too thick).
Spoon the Nutella into a separate, microwave-safe bowl and and heat briefly to soften it a touch.
Add the Carnation Caramel and mix together thoroughly with a spoon.
Pour in the whipped cream and gently stir in.
The mixture will become all swirly-whirly as the ingredients mix together.
Try not to overmix.
Pour the creamy mixture over the banana layer and let cool in the fridge for an hour or so before you serve.
Enjoy!
Have questions about this recipe or for Chef Nick Sandler? Email me at angela@kickbackkook.com and I'll ask him on the show!
Recipe tester bios coming soon!
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