It is a Lifestyle book with 100 fresh recipes using fresh, local and organic ingredients, inspiring pictures, and stories from one of the most beautiful places in the world: Malibu, California.
I’m giving away one copy of her book – leave a comment below (with your email, please) to enter and I will randomly select a winner on February 2nd, 2015 (the giveaway is only open to US residents, sorry!)
Helene opened her Malibu Farm Café, located at the end of the Malibu Pier, a couple of years ago. Helene is originally from Sweden, but moved to Malibu with her husband in 2008. Starting out as a catering chef, Helene later began teaching cooking classes on her farm in Malibu, then eventually opening up Malibu Farm Café. Today it is one of the most popular restaurants to locals, celebrities, and tourists in Malibu.
If you are wanting to cook healthier meals for yourself, family, and friends, then this is the cookbook for you. The recipes are simple, organic; contain lots of veggies and whole grains. Nothing low-fat or nonfat, ’cause nothing makes you fatter than eating fat-free. And no fake food or ingredients either. Helene say’s “eat the real thing or don’t eat it at all.”
From this cookbook, I chose the moist bay leaf-scented yogurt cake to make, because I never go to Malibu Farm Cafe and not order it. It is mine, and my daughter Jade’s, all-time favorite dessert. Other recipes I can’t wait to make are the shrimp with carrot-ginger coconut sauce, kabocha squash with black lentils and honey, and Malibu Farm’s popular Swedish mini-pancakes with cream and berries. Every recipe in this book looks amazingly delicious. Don’t blame me if you end up scheduling a trip to Malibu after reading this cookbook!
Don’t forget to leave me a comment below to enter the giveaway for Malibu Farm’s Cookbook.
bay leaf-scented yogurt cake – Helene Henderson’s Malibu Farm’s Cookbook
makes 6 to 8 servings
- bay leaf scented sugar:
- 6 small fresh bay leaves
- zest of 1 lemon
- 1 cup sugar
In a food processor, make your bay leaf-scented sugar by processing the bay leaves and lemon zest in the sugar until pulverized. (you can use this sugar mixture in any recipe that calls for sugar.)
For the cake:
- 1 stick butter
- 1 teaspoon vanilla
Cream your bay leaf-scented sugar with the butter and vanilla in a mixing bowl until soft and fluffy.
- 2 eggs
- 1 cup yogurt
Then sift in your dry ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the cake pan: butter and flour
Combine wet and dry ingredients, pour into a buttered and floured cake pan, and bake in a 375 degree oven for about 45 minutes or until done.
Serve as is with whipped cream and berries, or make an icing by combining powdered sugar and lemon juice.0