Woo Hoo - hit my goal and it's still November, so I might even get a few more read before the end of the year... This was one I've been meaning to read for a while as I like Michael Ondaatje and a friend mentioned this was her favourite of them. When I saw it on the shelf in the charity shop I knew it was destiny, lol. I enjoyed it, parts of it immensely.
Tuesday, November 21, 2017
Sunday, November 19, 2017
Despite the usual birthday tradition of not cooking on my birthday (unless it's the day of my annual feast), I cooked lunch today because we had a friend in from the US - but we kept it simple with a nice roast chicken and potatoes - a lot less effort that way. For dessert we had homemade icecream, which Sarah made yesterday during the big cooking extravaganza...
Saturday, November 18, 2017
This first dish (above) is titled "Surprisingly Delicious Moroccan Cauliflower Salad" - which made me laugh - it uses cauliflower "rice", which was useful because the cauliflower steaks, which we've had before several times, generate lots of leftover bits of cauli. The tahini yogurt sauce was made with soya yogurt, so it was dairy free. Tahini has such a strong taste you couldn't tell it was soya yogurt at all... Recipe: BBC Good Food Magazine
This is a lentil and butternut squash salad; I've made it lots of times before. (BBC Good Food)
This is a new one, though - it's a parsnip and brussel sprout bubble and squeak cake. It was gorgeous - and very Christmassy seeming - I'm considering cooking it again for Christmas dinner. (BBC Good Food)
This is a simple tortilla recipe, cooked in the oven and cut into pieces - I've made it before for parties.(BBC Good Food)
Here we have a Caribbean Vegetable Curry (with coconut cream on top) which I'd been planning to make for dinner a couple of weeks ago and never quite got around to - we'll definitely have it again, though as it was really nice. Spicy. (Sainsbury's Magazine)
This was perhaps the star of the evening, despite looking so ordinary -it was a "Burnt Aubergine Vegetable Chili" - and had a really brilliant smoky flavour, due to the aubergine. I made some rice to go with both of those dishes. (BBC Good Food Magazine)
This was a Spanish Vegetable casserole and was nice, though not nearly as interesting as some of the other things. (Tesco Vegetarian Magazine)
This one you may recognise from other postings - it's Niomi Smart's Cauliflower Steaks with Chimichurri Sauce, which we think is an excellent dish. (Eat Smart by Niomi Smart).
It occurs to me now that I should have cooked Yotam Ottolenghi's recipe "Tamara's Ratatouille", but then again, you can't have everything. Maybe next year.
Dessert was meringues, with lots of fresh fruit and some cream (or soya cream). I put cocoa in some of the meringues, so they had a kind of marble effect. I say "I" - it was actually Sarah who made the meringues - ironic really, as she doesn't even like them...
Friday, November 17, 2017
Wednesday, November 15, 2017
Sunday, November 12, 2017
Very tasty and warming, served with salad I think (though not pictured with it). Definitely one to have again. I altered the recipe by adding rice into the bolognese mixture - made it lighter, also less meaty.
Saturday, November 11, 2017
Wednesday, November 08, 2017
Another in the Hogarth Shakespeare Series: I read Vinegar Girl by Anne Tyler - a Taming of the Shrew re-imagining this summer and it was ok, but not brilliant - this is much better. Indeed, excellent. This is, perhaps obviously, based on the Tempest, and it's very cleverly constructed as well as being an engaging tale in and of itself. It's also, perhaps surprisingly, as a substantial portion of it is set in a prison, very funny. The other Hogarth authors will have a hard time bettering this.
Tuesday, November 07, 2017
Monday, November 06, 2017
One of the things that's always a mystery to me is how food magazines can photograph soups with a garnish (like crispy bits of bacon) - they always fall to the bottom. The soup still tastes great, but the garnish doesn't float on top (unless it's chopped herbs or something).