For Kenneth, food is joy, comfort, family, friendship, connection, tradition, culture, memory and celebration. In his first recipe book, Paradise, it is all about pleasure. Saying yes to that second helping.
Today’s recipe book review from Lavender and Lime ♥ Paradise ♥ #LavenderAndLime Share on X
Paradise
Food is so much more than just fuel. It’s pleasure. It’s comfort. It’s connection. It’s culture and tradition. It’s celebration. In the same way, Paradise is so much more than just a cookbook. It’s indulgent. It’s decadent. It’s vibrant. It’s unapologetically rich. It’s tropical. It’s African but also global. It’s all about good food – the kind that makes you forget everything else for a moment.
Much of today’s messaging around food instils us with feelings of guilt or shame simply for enjoying what we eat. With Paradise, Kenneth encourages us to let our hair down, to embrace moments of indulgence, to occasionally treat ourselves and our loved ones. Go ahead, eat that cake. Celebrate friendships with pizza and red wine. Say yes to extra cheese and that second helping.
The recipes in Paradise are as varied as they are easy and delicious. Experiencing and appreciating the flavours and traditions of a variety of cultures, both regionally and internationally, has given Kenneth a unique outlook on food, allowing him to fuse various culinary traditions to create something truly distinctive. From traditional southern African dishes such as seswaa, mokwetjepe, magwinya and Cape Malay curry to global favourites such as Jamaican oxtail, Korean fried chicken, Vietnamese pho and Mississippi mud pie, Paradise takes classics you know and love, and elevates them to their full potential – using quality ingredients, better techniques and a deep respect for flavour. So be inspired. Be empowered. Explore the art of cooking and discover the pleasure it can bring to your life as you enter Paradise…
Chapters are divided into:
- Breakfast of champions
- Daydream brunches
- Another day in paradise
- Last suppers
- Daily bread
- Sweet somethings
- The world is yours
- Libations
Recipes that caught my eye:
- Breakfast trifles (p19)
- Quiche Anna (p22)
- Croque monsieur (p26)
- Birthday cake pancakes (p35)
- Spinach pesto pasta (p64)
- Tan tan ramen (p69)
- Sheet pan pizza (p77)
- Chop suey (p81)
- Luxury seswaa (p86)
- Red wine beef stew (p97)
- Pho (p102)
- Garlic breadsticks (p124)
- Strawberry ice cream (p133)
- Japanese beef curry (p144)
- Chelsea buns (p159)
- Pink lemonade (p166)
What I made:
The quiche Anna looked so good, and I could not resist trying it! I felt the potatoes needed more cooking than the recipe called for. But, it made for a perfect lunch, and leftovers. I made the birthday cake pancakes three times! Once to test the recipe, the second time with a gluten free flour for my actual birthday, and the third time because a friend asked me to. All three batches went down very well. The red wine beef stew was extremely good, even though the sauce did not thicken as the recipe said it would. I turned the strawberry ice cream into a blackberry ice cream as that is what I was craving. I make my own condensed milk so the colour is more on the caramel side than if you use store bought condensed milk. As I made the Chelsea buns for Easter, I have called them Easter Chelsea buns. After making our own gin, I made the pink lemonade to go with it, and served it as cocktails when we had friends over for dinner.
My impressions:
The photographs in Paradise invite you in to try his dishes. And as you can see from the above list, I really got stuck in. In fact, it was only when I started typing the review that I realized just how many recipes I had made from the book.
About the author:
Kenneth Tebogo Middleton is a dedicated food content creator, online community manager and former graphic designer from Botswana who has gained a strong following on social-media platforms like Instagram, Facebook and TikTok. Countless hours of practice and tireless recipe development have been his proving ground, and his unwavering commitment to his craft has led him to an understanding of not just the art of cooking but also the art of communicating recipes. Kenneth firmly believes that everyone should have the opportunity to experience the joys of cooking, regardless of their skill level or background, and his large and growing audience is proof that he is succeeding in putting culinary techniques and delicious recipes within reach.
Publishing information:
Click this link if you wish to purchase the recipe book on Amazon Kindle.
Penguin Random House South Africa sent me this recipe book to review.
See the links below for blog posts I published on October 29:
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- 2024: Braised Lamb Tacos
- 2023: Obsessed
- 2021: Pomegranate Ice Cream
- 2018: Sweetie Pies
- 2017: I Know A Secret
- 2015: Pink Peppercorn Sauce
- 2014: Le Mesturet
- 2013: Béarnaise Sauce
- 2011: Rocket For The Regional And Seasonal Challenge
- 2010: Vegetable Stock
