Join us on the 'Cook through a whole cookbook' challenge!

Kiwisaver_2

Love your work! :T Everyone is doing really well.

Today was shopping day so I got some core ingredients for a few more recipes and did Page 60/61 Jamies MoF Chicken Chow Mein

http://www.jamieoliver.com/videos/jamie-oliver-s-chicken-chow-mein-ministry-of-food


Verdict - Mine was far less wet as I subbed the water chestnuts for fresh beansprouts and some matchsticks of carrots. This was a very fast and easy meal, especially as I used ready minced garlic and ginger. Definitely will do again.

topsyturphy

Just wanted to say love the pizza- what a fantastic idea to get the kids to remember

Kiwisaver_2

Another week flown by and another Sunday roast a la Jamie Oliver Ministry of Food. This week 'Perfect Roast Pork' Page 194/195

Nothing much to it really and follows the same routine as the chicken recipe I did last week; with carrots, onions and celery in the roasting dish. I added some sliced pumpkin and quartered apples to the roast veg.

Verdict: likely would do again this way but pork is not my favourite roast and we generally only have a piece of loin once in a blue moon.

joedenise

Made the baked meatballs and veg from SW Family Feasts on a Budget. It was too tomatoey, probably because it has a tin of tomatoes and a carton of passata in it.

Would probably make again but would only use a tin of tomatoes plus some stock so it is less tomatoey.

Denise

maman

Kiwisaver wrote: »

Another week flown by and another Sunday roast a la Jamie Oliver Ministry of Food. This week 'Perfect Roast Pork' Page 194/195

Nothing much to it really and follows the same routine as the chicken recipe I did last week; with carrots, onions and celery in the roasting dish. I added some sliced pumpkin and quartered apples to the roast veg.

Verdict: likely would do again this way but pork is not my favourite roast and we generally only have a piece of loin once in a blue moon.

I make this often

http://www.jamieoliver.com/recipes/pork-recipes/6-hour-slow-roasted-pork-shoulder

and it's the most delicious way I know of making pork plus as it's relatively cheap to buy a big joint then there's plenty left over. You're supposed to use the vegetable trivet to make gravy but I can't resist eating them!

Boodle

I made a frugal version of Nigella's Fruit Tea Loaf from Funeral Feasts yesterday. There is no photo in the book.

Hers is: 250ml tea, 375g mixed dried fruit, 125g dark brown sugar, 250g plain flour, 1 tsp baking powder, 1/2 tsp bicarb, pinch of cloves, 1 egg.

Ours was: 250ml tea (half made up with sweetened soya milk), 300g smart price sultanas and a handful of prunes, 250g self raising flour, 2 tsp mixed spice and pinch of nutmeg, 4 tbsp vegetable oil.

She instructs to cook for 1 hour at 170C in a lined 450g loaf tin. (I did about 50 mins at 180C; was also cooking something else.)

Once cooled it is lovely with a scraping of spread.

Verdict

It is a pretty standard tea loaf throw-it-all-in deal, but I haven't made one for ages and seemed perfect for sitting in front of the fire with on a cold grey day. Only eldest child (6) wasn't keen, but she isn't a fan of this sort of loaf anyway. Everyone else munched happily.

maman

Boodle wrote: »

I made a frugal version of Nigella's Fruit Tea Loaf from Funeral Feasts yesterday. There is no photo in the book.

Hers is: 250ml tea, 375g mixed dried fruit, 125g dark brown sugar, 250g plain flour, 1 tsp baking powder, 1/2 tsp bicarb, pinch of cloves, 1 egg.

Ours was: 250ml tea (half made up with sweetened soya milk), 300g smart price sultanas and a handful of prunes, 250g self raising flour, 2 tsp mixed spice and pinch of nutmeg, 4 tbsp vegetable oil.

She instructs to cook for 1 hour at 170C in a lined 450g loaf tin. (I did about 50 mins at 180C; was also cooking something else.)

Once cooled it is lovely with a scraping of spread.

Verdict

It is a pretty standard tea loaf throw-it-all-in deal, but I haven't made one for ages and seemed perfect for sitting in front of the fire with on a cold grey day. Only eldest child (6) wasn't keen, but she isn't a fan of this sort of loaf anyway. Everyone else munched happily.

My tea loaf recipe uses black tea. So did you use the milk as an egg substitute? I use orange zest as well for a different flavour.

Boodle

Hi Maman

I usually use black tea also, but there was some of our morning cups leftover so threw that in. I think it just gives a slightly softer crust. But I do often use the apple-extract-sweetened milk in my baking along with fruit so I don't need to add extra sugar. I prefer a tea loaf unsugared anyway though.

dumpling

Hi there, I finally made the Hairy Dieters cranberry, orange and chocolate biscotti from their second book (p.175). I would have taken a photo but my human locusts descended and all that was left was a few crumbs.:D.

They were very easy to make and our family gave them 9/10. If you are following weight watchers they work out as 1pp each or 3pp for 2.
They are quite sweet and very crisp and I would definitely make them again.

clouds21

Hi Everyone,
This is a great challenge, thank-you jap200, what a perfect way to establish whether all these cook books I hoard are worth keeping! I'm going to start with my latest purchase, the second Hairy Dieter Book. It looks really good. Will have to start on Monday as am out for the rest of the week. Happy cooking!