The All New Bang on Trend Cookbook Challenge 2018

caronc

Florence_J wrote: »

My pledge not to buy any more cook books failed today when I bought Tom Kerridge's 'Lose Weight For Good', but I will be aiming to cook from it during the next week.

I've just started watching this - report back would you as I'm tempted to buy the book. Thanks

Nelski

Lamb Tandoori was gorgeous 10/10 next time I may add some red food colouring so that it looks more like my fav indians version

caronc

Lousy weather here today so no excuse not to have a look through my cook books for something new to make. I decided if possible I wanted to use things I already had in so decided that Delia's "Frugal Food" and Jocasta Innes's "The Pauper's Cookbook" might be good places to start. I don't think I've actually ever cooked anything from the Delia one though have from the other. Tomorrow I'm making "braised red cabbage with frankfurters" (though I'm using bratwurst as that's what I have and I prefer them) from the Jocasta one and on Tuesday "spiced chicken and lentils" from the Delia one. (I couldn't find the Jocasta one online to share but here's a link to the Delia one https://www.deliaonline.com/recipes/type-of-dish/one-pot-recipes/spiced-chicken-with-lentils). In both cases I'll halve the recipe.
I'll report back.

ScotinLondon

So in the end, we didn't have the black bean & peanut butter stew but we had cuban black bean stew instead - see link.

https://www.marthastewart.com/337366/cuban-black-bean-stew-with-rice

It was ok - needs more flavour tho..so am thinking coriander and smoked paprika should do the trick.

If all goes to plan ie hubby doesn't change his mind, tonight will be nigella's cheddar cheese risotto. i think we will be adding extra veg in tho.

SILx

Nelski

that looks good too Scotinlondon

Talking of black beans I have bookmarked this to cook for a friend who is veggie and gluten free and I always struggle with nice recipe for her and usually end up spending a fortune in the M+S deli. Going to give it a go first though in case its rank goodness knows were I will get millet from though I thought that was bird food not a lover of quinoa but ill use it if need be

sweet potato and black bean burger

ScotinLondon

Nelski wrote: »

that looks good too Scotinlondon

Talking of black beans I have bookmarked this to cook for a friend who is veggie and gluten free and I always struggle with nice recipe for her and usually end up spending a fortune in the M+S deli. Going to give it a go first though in case its rank goodness knows were I will get millet from though I thought that was bird food not a lover of quinoa but ill use it if need be

sweet potato and black bean burger

If is it Millet flour that you are looking for - any good indian supermarket will have them. My mum makes millet flour chappati from it.

HTH

SILx

Nelski

ScotinLondon wrote: »

If is it Millet flour that you are looking for - any good indian supermarket will have them. My mum makes millet flour chappati from it.

HTH

SILx

Thanks for that SIL but no its millet seeds so ill head to the local pet shop Its a US recipe so maybe they use a different term ....I had to google cilantro too.... it is coriander. You learn something new every day

CommitedToChange

I made the shepards pie from the lefover lamb and it was (is) amazing, loads left over for the freezer for work lunches so thats nice. I'd do it all again but only if I had guests as it's a lot of faff for just me.

Here's the link for the slow cooked lamb - https://www.bbc.co.uk/food/recipes/slowroastedshouldero_92200 I don't know how to make my links posh

I also made Joe wicks salmon with Chilli emdamame - which was lovely and great for work though I left out the walnuts. Recipe here (though not the offical one it's pretty much the same) http://www.foodandbaker.co.uk/2017/02/lean15-series-salmon-with-chilli-edamame.html

caronc

I made the Jocasta Innes "Braised red cabbage and frankfurters" last night and it was really tasty. Apart from using bratwurst instead of frankfurters I followed the recipe. I usually add quite a bit of spices etc. when making red cabbage but apart from salt & pepper this didn't use any. I wondered if it might taste a bit bland but it didn't. The little brown sugar and vinegar used gave the end result a lovely sweet and sour tang, the small knob of butter added at the beginning really added to the end result. In the book it says the recipe feeds two people generously, I did make some potatoes to have with it so got three portions from it.
Would I make again? Yes though reckon it would work really well in the slow cooker so would probably use that instead.

downshifted

I’ve not posted for a while because I got on the scales! I’m on the 5:2 diet for a while. Today I’ve made bean and fennel soup from the 5:2 recipe book, using butter beans I’ve previously boiled and frozen and fennel from the allotment. It was delicious and I’ll make it again. I’ve got my eye on a Rosemary Conley stuffed aubergine recipe for later in the week.