A bit of what you fancy. By Joe Seagar

 photography by Jae Frew

RRP $55.00

Random House Publishing

Book Review By Liam Butler

The way Jo Seagar smiles when she is cooking makes you know for sure that she is whipping up an absolute treat.  Jo is well known in culinary circles for her ability to bring the very best, rich and flavoursome tastes found in the typical family pantry and beyond.

Her focus is on fresh tasty food that is palatable for the whole family.  In A bit of what you fancy Jo showcases dishes for every meal of the day. Especially on days when a piece of her delicious Chocolate Peppermint Slice and a good strong coffee is the perfect start to your day!

Whist Jo is famed for her sweet dishes, this book will make you a fan of her more savoury side.  Jo’s Balsamic Roasties are crispy delights that even the most vehement vegetable avoider in your flat or family will enjoy.

Her recipe for Spring Onion & Sweetcorn Baby Frittatas is easy to make and not too messy - you don’t even have to fry them.  Jo has provided notes and tips on preparing the roasties, frittatas and other dishes that are of use to all cooks.

With 130 new recipes and photos to encourage the cook this 285 page book is worthy of its price tag as it delivers on Jo’s intention…

 “This is a book for both good cooks looking for inspiration and also learners who want recipes to turn out exactly like the photograph.”

Jo’s simple philosophy to entertaining is admirable…

“Maximum effect for minimum effort has always been and remains my philosophy for entertaining.”

No wonder Jo smiles so much!

Photographer Jae Frew photo gives you an indication as to just how tasty the Jo's Chocolate Peperment Slice is. 

Bake it when you want something to boast about...

Chocolate
Peppermint Slice

Makes 20 pieces

For the base:

¾ cup self-raising flour

¼ cup Dutch cocoa

¾ cup desiccated coconut

½ cup caster sugar

175 g butter, melted

2 eggs, lightly whisked

For the peppermint filling:

4 cups icing sugar

1 teaspoon peppermint or green mint essence

6 tablespoons boiling water

For the topping:

375 g dark chocolate melts, chopped

100 g butter

Preheat the oven to 180°C. Line a 20 x 30 cm slice tin with non-stick
baking paper.

In the large bowl of an electric mixer, combine all the base ingredients. Press the mixture into the prepared tin. Bake for 15–18 minutes, until just starting to look dry and cooked through. Cool completely in the tin, then chill for half an hour in the fridge.

To make the filling, place the icing sugar into a clean mixer bowl. Run the machine and add the essence and boiling water. Spread evenly over the chilled base then refrigerate again for up to an hour, until the peppermint layer is firm and set.

To make the topping, place the chocolate and butter in a microwave-proof bowl. Using medium-high power, microwave and stir in 20 second bursts until the chocolate has melted. Stir until smoothly combined. Pour the warm chocolate over the chilled slice and spread evenly right to the edges. Refrigerate until set firm.

Remove the slice from the tray by lifting with the paper. Cut with a knife run under hot water and wiped dry. Store in a cool place.