I’m combining weeks 5 and 6 as I’ve barely cooked anything! Actually, nothing at all in week 6. I KNOW! It was one of those weeks. I was at a conference for a few days, ate out a couple of other times, and had freezer dinners a couple of times. Plus needed the comfort of the basic chicken on the BBQ with salad.
I know we all have weeks like that.
What I did cook for cooking the books was pretty good, and a couple of those dishes lasted 3-4 meals. For me at least!
27 January – Mushrooms: The great all-rounder by Australian Mushroom Growers Association
Chicken and mushroom sausage rolls, p23
This book is a little gem. I have no idea where I acquired it – possibly at a mushroom lunch (yep, they happen!) that the Australian Mushroom Growers Association invited me to. The recipes were all developed by Janelle Bloom and Annette Forrest, both of whom I have admired for many years for their simple and seasonal approach to food.
I really struggled to choose a recipe in this book – there were at least 20 that appealed. I chose the chicken and mushroom sausage rolls as I had a craving for sausage rolls. No other reason! A few of my mushroom loathing friends were less than impressed with the idea of this recipe (Linda and Michelle, I’m talking about you here!), but honestly, you wouldn’t know they contained them.
Verdict: YES YES YES. Absolutely making these again, and many other recipes from this book.
28 January – Marie Claire, Fresh by Michelle Cranston
Lamb cutlets with mint salsa, p39
The Marie Claire cookbook series will be familiar to many Australian cooks, as it is the series that launched best-selling cookbook author Donna Hay. There would be few kitchens that don’t have a copy of one of her books or the ubiquitous Donna Hay magazine.
I loved the mint salsa on the lamb as it wasn’t what I expected with the addition of cucumber and red onion.
Verdict: Yes, will make this again. Really simple and would be good for a casual BBQ.
1 February – Three Blue Ducks by Mark Labrooy and Darren Robertson
Coconut, lime and lemongrass chicken soup, p77
I bought this book within seconds of seeing it on the shelf in a shop as one of the best meals I’ve ever eaten was at Three Blue Ducks cafe in Bronte. Many recipes caught my eye, but I chose to make the soup as it would be good for a few lunches during the busy week that was week 5.
Verdict: Yes, but with a few variations to make it more simple and to add a bit of extra flavour
2 February – Simon Bryant’s Vegies
Cauliflower roasted with panch phora and fresh turmeric
This recipe is a great example of needing to read the recipe and make sure I have all the ingredients before I actually start to make it. At least I had a cauliflower!
Simon suggests serving this with one of two other recipes in the book, but neither appealed so I served it with a steak. Sorry Simon!
Summary – 6 weeks, 20 books, 21 new-to-me recipes
So I seem to have some way to go to get to my goal, but slow and steady! What new-to-you recipes have you cooked lately?