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On sale this week is the host of Netflix's "Time to Eat" and winner of "The Great British Baking Show's" Nadiya Hussain's cookbook, "Time to Eat."
Hussain looks to help feed the family with less stress and less cost every meal, so busy moms and dads can get dinner on the table with more than 100 recipes that will please everyone.
Though British, this is the Americanized version, so the measurements are in our manner, Hussain has hosted several cooking programs on the BBC and writes columns for The Times there.
The recipes are organized by meal -- so there is Breakfast, Lunch, Dinner and Desserts, as well as a chapter on Basics. So busy cooks can flip through and find a recipe that works quickly.
Breakfast dishes include Raspberry Cheesecake Croissants, Harissa Bean Pizza and Sausage and Mushroom Toad in a Hole, a classic British dish.
Lunch brings in Tzatki Quesadillas, Creamy Marinara Chicken and Cottage Cheese and Onion Potato Skins.
Dinner offers Teriyaki Salmon with Mango Salsa, Mushroom Mozzarella Burgers and Pri Drumstricks, Fries and Pea Mash.
Desserts ends things with Chocolate Hazelnut Mousse, Choc Lime Roulade and Strawberry Milkshake Funnel Cake.
One afternoon, during my lunch break, I made Choc Bar Puffs. These little desserts are like a chocolate croissant and only use a few ingredients and little time. You can also freeze them, so you can have a treat anytime you want. When I made them and brought back one as a snack for later, all my coworkers were jealous, so I ended up having to make an extra batch and bringing them in.
You can try these little wonders out for yourself with the recipe below.
This cookbook is guaranteed to find something your family will enjoy and won't take all day to make.
"Time to Eat" is published by Clarkson Potter. It is $29.99.
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"Reprinted from Time To Eat. Copyright ç 2019 by Nadiya Hussain. Photographs copyright ç 2019 by Chris Terry. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House"
CHOC BAR PUFFS
a little flour, for dusting
2 x 11-oz sheets of defrosted puff pastry
8 full-size chocolate bars, the kind that lend themselves to being melted, halved
1 egg, beaten
flaky sea salt (optional)
cocoa powder, for dusting
Dust your rolling pin with a little flour. Roll out one of the sheets of pastry, keeping it on the backing paper, and pop it onto a baking sheet. Have another baking sheet ready close by.
Place the bars evenly in line on the pastry, 5 across, 3 up, making sure to leave a good gap between the pieces of chocolate. There will be one extra--you're welcome, that's for you!
Take the second sheet of pastry and roll it out to 1/2 inch longer and wider than the other sheet. (This has to go over the chocolate, so it needs a bit more give.)
Brush all the edges of the first sheet of pastry around the chocolate with most of the egg. Now place the other piece of pastry on top. Using the side of your palm, press down gently around the cubes of chocolate to attach the top to the bottom. Once it is all sealed, pop it into the fridge for 5 minutes.
Preheat the oven to 400∂F. Take the pastry off the sheet and cut out the little chocolate-filled cubes. Brush with the leftover egg. If you want a slightly more grown-up taste, you can sprinkle them with sea salt flakes.
Divide them between the two sheets and pop them into the oven for 30 minutes, switching the sheets around halfway so they get an even bake and even golden-ness.
Once they are out of the oven, dust them with a little cocoa powder. If you are planning to freeze some, don't dust those with cocoa. Let them cool, then freeze in a freezer bag.
Contact Amy Phelps at aphelps@newsandsentinel.com.