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Goodness me, it’s nearly June, and I’m hurriedly writing up April’s recipe challenge so that you won’t notice the short time-lag when I smoothly write up May next week…will you promise not to notice? Pretty please??
I went a little off-kilter for April and, being in the mood for a spring-clean, decided to have a good sort out of all my loose recipes. You know the ones – those you cut out from food publications and supermarket magazines and odd recipe cards and things you’ve picked up from friends. They all sit in a little box on my kitchen windowsill until I get round to making them. Which is usually never. So, instead of cooking from one recipe book, I decided to cook from one recipe box, using up as many of these recipes as possible.
It was an interesting challenge because, unlike the other months, of course all the recipes were coming from different sources. I found the Co-op magazine to be, largely, brilliant. A fantastically quick, yummy sweet-and-sour marinade for fish, an easy oregano and lemon chicken traybake, decent falafel, and sweet potato pies: a surprisingly flavoursome veggie dinner to add to our repertoire. Pudding-wise, the hot cross bun pudding with salted brandy caramel was immense – a scrumptious combination of everything good about Easter and Christmas cooking.
The Waitrose magazine was a winner too. We enjoyed a quick but delicious one-pot roast chicken supper, Scandinavian chicken, banana and coconut bread ‘n’ butter pudding, and Moroccan meatloaf. The latter fell apart, but I think I know why and it was entirely my fault. All of these I would make again in a flash.
When distant friends visited for an evening, we tried zaalouk, a Moroccan aubergine and tomato dip, with (shop-bought) flatbreads. This recipe had come on a Riverford recipe card, and was definitely one I’d try again with it’s gorgeous flavour combinations and kick of harissa. They also provided us with another curry recipe for our growing portfolio of Indian dishes – this one a lemony chicken and spinach curry with enough flavour for us grown-ups but not too much spice for the littlies. And they encouraged us to use leftover tahini to make a dressing for stir-fried greens. As people who try to avoid salad at all costs, it’s great to have a dressing which works excellently on cooked veg.
These three-cheese souffles from the wonderful Barney Desmazery at Good Food were SO rich and SO good that you must all follow the link and make them right now. (Or, at least, the next time you need a starter.) Mine looked exactly like the one in the picture.*
From some old Green ‘n’ Blacks packaging, I tried a chocolate sorbet. Unsure whether this would work or not, actually I found it to be a total winner – it may become my new failsafe ‘special’ dessert. Much quicker than making ice cream, and simple enough to be served just with a few berries, the sorbet melts in your mouth and thus turns to something rather like a cold hot chocolate. I cannot explain it better than that – you’ll have to try it to see what I mean. Bring 250ml water and 150g caster sugar to the boil and bubble for 4 minutes. Meanwhile, melt 100g dark chocolate, then add 100ml water to the sugar syrup and whisk in the cocoa, then the melted chocolate. Freeze. It will make enough for 4 (or 1 with relationship problems).
All these recipes have made it into my recipe scrapbook, to be enjoyed again in the future. Those that didn’t include beer doughnuts (yes, really), Co-op fruit ‘n’ nut brownies (standard problem of bad brownies: too dry and cakey) and hummus. I’m sorry, but I don’t get on well with homemade hummus, as long-standing blog readers will remember from a Sabbath week disaster two years ago. I’ve tried at least three different recipes, none of which have turned out anything close to edible, and life is too short to try a fourth when there are absolutely NO PROBLEMS with supermarket hummus. There, I’ve said it. Just call me a food slob.
* I’m sorry I’ve been rubbish at providing any photos since this challenge began. I’m not in the habit of photographing food but resolve henceforth to remember. Failing that, I’ll continue to provide professional food pictures, so that you can imagine I live a life of immaculate presentation.