Leon ~ Ingredients & Recipes

This was on my cookbook list however it was gifted to me and after posting about Leon's pocket sized cookbooks I thought this would be the perfect book to post about now. The Leon cookbook covers quite a bit throughout it's 293 plus pages. Loads of culinary information with the importance on ingredients. Stressing, the purchases we make at the shop are the factors that will affect the way food tastes. This cookbook is for anyone who loves food, those that care about what they put into their body and people who get excited about food. Leon cookbook talks about superfoods, ingredients they love and ingredients they can not be without. Then again, don't we all have a list of favourite ingredients and ones that we can not be without. To them ingredients are everything which equals good food and food that is good. The book is divided up into two parts, one being the Ingredients half, and all it's detailed information and the other being the Recipes with entertaining stories and personal photos.   

I could go on about this book, believe me, and the post would be a long one. To share much of it's detail information and recipes would be great however this cookbook is one to be added to your collection, to be given as a gift, and to be enjoyed. 

Thought I would share this lovely recipe from the cookbook. Enjoy! 

Apricot Madeira Cake

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Makes 8 fat slices

1 3/4 cup dried apricots

scant 2/3 cup Madeira or sweet sherry

butter or oil for greasing the pan

6 eggs

1 teaspoon baking powder

3/4 cup fructose

2 1/2 cups ground almonds

a handful of sliced almonds

Preheat the oven to 325ºF.

Put the apricots in a small saucepan and fast simmer in the booze for about 10 minutes, or until there is no liquid left.

Roughly chop eight of the apricots; purée the rest.

Grease an 8-inch cake pan with butter or oil.

Beat the eggs until big and fluffy, preferably with an electric mixer.

In another bowl mix the fructose, ground almonds, and baking powder and then fold the mixture into the eggs.

Add both kinds of apricot to the batter and pour into your prepared pan.

Scatter the surface of the cake with sliced almonds.

Bake for 40 minutes, turning it around halfway through. 

Let cool in the pan. 

WF - wheat free •  DF - diary/lactose free •V - vegetarian • low or no animal fat


Hope everyone is enjoying their week so far. - JD