Zhoozsh! – Faking It Review & Giveaway

When I was invited to attend the official launch of Jeremy and Jacqui Mansfield’s new book “Zhoozsh! – Faking it” I was over-the-moon. This is the man who’s radio show pulled me through many a hung-over student morning where going to class was the last of my priorities, but all the laughs and music made it a little easier to drive to campus. And now this man and his adorable wife have written two cookbooks, the first being an International award winning cookbook and the second will surely follow in that direction.

Upon arrival at the Sandton Sun’s gorgeous sky deck I was greeted with a glass of wine and Jeremy immediately came over to introduce himself. His handshake was warm and real and he genuinely cared about who I was. I felt very important! All the guests mingled (even Edith Venter…this event was REALLY Zhoozsh!) and then Jeremy and Jacqui took the floor to say a few words. If you think Jeremy is funny on the radio, he is SO much better live. He is charming, witty and his speech was sprinkled with plenty of “innuendo’s”, but with a book called Faking It, he had no choice, right? Jacqui was equally charming and it was clear that this couple has done something right because they look insanely happy! Then came the part I was really interested in. We would be sampling some of the recipes from the book and after a description of each, I was literally standing in a puddle of drool (not just mine, I was standing next to the food editor for Beeld and she was also drooling!).

Who wouldn’t drool at the thought of Duck Bobotie, Lindt Lindor balls wrapped in Phyllo and deep-fried (“Feefa Whirld Cup Balls” as Jeremy and Jacqui call them) and Asparagus Tart.

The name Faking It has nothing to do with what you think it might, although it obviously leads you in that direction. It has everything to do with, however, with Faking It in the kitchen. In Jeremy’s words: “I do believe imitating and faking things on air for 25 years has given me great insight into faking things in the kitchen. It’s about producing or replicating something that makes people think you spent an awful lot of money or an awful lot of time in preparing the meal they see before them. This is what our second book is about, getting more bang for your buck, making meals stretch further, saving you time, your money, putting you…what, that’s already been said? What I’m saying is fake it every now and then. With this book you can put fabulous food on the table that people will believe has cost an enormous amount of time or money. It’s about how you make something taste great without great effort. Fake it, Baby! But never in bed.” Well that about sums it up. The book is filled with funny ‘add-ons’ like personal photo’s and stories and the food photography is amazing!

I was fortunate enough to have Jeremy and Jacqui sign my copy of Zhoozsh! Faking it and even better, they signed one for me to giveaway to my loyal readers! To win a copy of this fabulous book (and believe me, it’s fabulous) comment on this post and tell me what you do in the kitchen to “fake it” every now and then. The competition will run until Tuesday, 3 May. (Only residents of South-African need enter)

To give you some inspiration, I’m sharing the recipe for “Last Chance Garlic Snails” with you from the book. Even Vegetarians can eat these snails…

Last Chance Garlic Snails

500g fresh mushrooms, roughly chopped
1 large onion, peeled and chopped
2 dessert spoons crushed garlic
2tbsn butter
1tbsn cake flour
3tbsn cream
1 cup milk
3tbsn fresh parsley, chopped
1tbsn grated Parmesan cheese

  • Fry the mushrooms, onion and garlic in the butter until golden.
  • Stir in the cake flour and cream.
  • Gradually add the milk while stirring until you get a thick sauce.
  • Add the parsley and Parmesan.
  • Spoon into an escargot plate and sprinkle extra grated Parmesan on top of the ‘snails’. Grill in the oven until browned.
  • Garnish with fresh chopped parsley and serve with crusty bread.

Simply Delicious Recipe Ebook
Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • diane pollock

    zhoozsh giveaway

  • http://LETTERDASH Flapoor

    Stunning photo’s in his first book. This recipe is so easy and again the photography is awesome.

  • http://blogs.food24.com/BITSOFCAREY Carey

    I fake a white sauce for lasagne’s etc by mixing a tub of sour cream(creme fraiche), tub of smooth cottage cheese and some grated parmesan together with a drizzle of olive oil, salt and pepper. Done – and no one ever notices! xx Have a super long weekend chicka! xx P.s hubby will loooove those snails! saved

  • Flee

    OMWord.. have the first Zhoozsh and absolutely love it… Love the concept of faking it… but can say I rarely do.. the one thing I do manage to get away with is my “chilli sce”… My H’indian friends love it hot, So I take a pack of Serano Chilli’s, seeds an’all, 3 tablespoons Olive Oil, 3 Table spoons White vinager, a pinch of salt and 2 tea spoons sugar, and wizz away, leave chunky if you like or make it super smooth.. Better than any store bought chilli sce and 1/2 the price… Num Num..

  • http://blogs.parent24.com/Debra.A Debra

    Oooh this sounds like a recipe book right up my alley!

    How do I fake it in the kitchen?
    Hmmm that’s a hard one to answer… I guess I fake it when I take an original recipe and make it my own by not going the traditional way with it. Like

  • http://blogs.parent24.com/Debra.A Debra

    Whoops I pressed enter by mistake, lets try again

    How do I fake it in the kitchen?
    Hmmm that’s a hard one to answer… I guess I fake it when I take an original recipe and make it my own by not going the traditional way with it. Like I make Bobotie with Corned Beef and sometimes make Bean Soup with canned beans… as a new mom I have to take short cuts some times which might mean I’m faking it. But faking my love for food – NEVER!

  • http://rememberwhenwewereyoung.wordpress.com/ Fiona

    I can make a kick ass beef pie and I fake it by cooking it in beer for a couple of hours. The beer gives the food such a distinct taste and best of all it makes the meat soft and tender. It’s always a hit for family and friends :)

    I would LOVE to win the cookbook!!!

  • Matt

    I must say i fake it with tinned tomatoes. Just by adding a touch of balsamic with some basil and garlic and you have a lovely marinara sauce that took 10 minutes instead of doing it the homemade way which can take nearly half a day.
    Another recipe i like to fake is seafood pasta by just using tinned mussels and oysters which have a lovely smoky flavor to them which you can throw into a white win sauce and you have a seafood pasta which tastes delicious but the real one is still the best :).

  • http://blogs.food24.com/pinkpolkadot PinkPolkaDot

    Jeremy is one of my idols – being so ill and still staying positive! I sooo enjoyed their first book! I would liove to have the second!

    Take care and I hope you and your family will have a wonderful Easter!

  • Marijke

    Like every other mom out there I think we fake it the most in the kitchen to get those little ones to eat their veggies! It’s possibly more about being sneaky than faking it!

  • http://plaasjapie-farmgirl.blogspot.com/ FarmGirl

    The only dish I can really make is chops and gravy in the oven. I fake it by using Bisto gravy powder. Should probably learn to make my own gravy soon…

  • http://damariasenne.blogspot.com Damaria Senne

    It sounds like a wonderful event and the food just sounds mouthwatering. Cooking is a new passion for me and I think I should get a copy.

    Meanwhile, I would also like to invite you to review The Oak Leaf in Sandton, near Sandton City. The food is fantabulous and the co-owner, Gary, is a really lovely guy. Email me at damariasenne@gmail.com and I’ll send you more info about The Oak Leaf. The link in this response sends you to my personal blog, should you wish to know more about me before you accept/reject my request. Thank you for your time.

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