The All New Bang on Trend Cookbook Challenge 2018

misty6

Hi Nelski and co,


Well I seem to be failing miserably with this challenge! I've only cooked one, new to me, dish this year and that came from the internet, not a recipe book.


I think I really probably need a sort of cook from scratch challenge as I am very prone to just shoving a ready meal or something frozen in the oven for ease. I really need to start making my own food again! It has also made me rethink my massive cook book stash. Realistically I never use them so should probably release a fair few to the charity shop. I haven't kondoed my kitchen yet as was dreading this category. At least this has helped me clarify how I feel.


Just wanted to say good luck to you all - hopefully when I get my cooking mojo back I will be able to add to this thread from time to time

Nelski

misty6 wrote: »

Hi Nelski and co,


Well I seem to be failing miserably with this challenge! I've only cooked one, new to me, dish this year and that came from the internet, not a recipe book.


I think I really probably need a sort of cook from scratch challenge as I am very prone to just shoving a ready meal or something frozen in the oven for ease. I really need to start making my own food again! It has also made me rethink my massive cook book stash. Realistically I never use them so should probably release a fair few to the charity shop. I haven't kondoed my kitchen yet as was dreading this category. At least this has helped me clarify how I feel.


Just wanted to say good luck to you all - hopefully when I get my cooking mojo back I will be able to add to this thread from time to time

Aw misty theres no pressure and I figure internet recipes can count just as well. I guess the key for me is trying different foods and new to me recipes wherever they come from. Stick with us kiddo

caronc

In continuing my "use it up" mode I was noodling on-line and came upon this https://www.bbcgoodfood.com/recipes/chestnut-bacon-parsnip-soup so I think that will be next week's soup sorted!

Nelski

caronc wrote: »

In continuing my "use it up" mode I was noodling on-line and came upon this https://www.bbcgoodfood.com/recipes/chestnut-bacon-parsnip-soup so I think that will be next week's soup sorted!

mmm that looks really tasty

I'm making a new to me 3 bean mexican chilli which actually has 4 beans in it brewing away in the slow cooker now

4 bean mexican chilli


My cookbook choice for the next recipe is Jamies Great Britain lots of things i want to try whilst also using up some freezer stuff. I will choose something tomorrow when the slow cooker is freed up

caronc

caronc wrote: »

In continuing my "use it up" mode I was noodling on-line and came upon this https://www.bbcgoodfood.com/recipes/chestnut-bacon-parsnip-soup so I think that will be next week's soup sorted!

Well next week's soup became this week's as I made the above:)

I followed the recipe apart from the following changes which I don't think overly impacted on the end result:-

• I used a small pack of bacon lardons instead of chopped up streaky bacon
• I didn't fry the bacon in oil - didn't think they needed it
• I used dried thyme instead of fresh
• I replaced the milk with 300ml water and 100mls cream
• My pack of chestnuts was 180g not 200g (shrinkflation I think as I'm sure they used to be 200g:mad:)
• Following a suggestion in one of the comments I added stirred in around 1/2 tsp of cayenne as I felt it needed "something" to lift it, this worked really well

Feedback: It's easy to make but the recipe states 6 parsnips which can be hard to judge how much that is. One of the comments suggested 500g, I had three large ones which weighed just under that so used them, Commenters also noted re needing to add more water than stated, I reckoned I needed to add around a further 500ml to get to a decent though still thick soup. It also took quite a bit longer to cook but that was probably because I left the parsnips quite chunky.


Would I make it again? Oh yes, it was lovely, the sweetness/taste of the parnips really came through and the chestnuts added a nice savoury/woody background. It tastes really rich and luxurious and I've added it to my stash of "things to make if I have guests" list. I reckon I've got 6-8 portions as a small bowl is enough to satisfy so quite economical especially if you can get the chestnuts on SO. I also think it could quite easily be converted to veggie suitable if you replaced the bacon and chicken stock with shredded leeks and veggie stock.

Nelsksi- that 4 bean chilli sounds really tasty:).

Nelski

Nelski wrote: »

4 bean mexican chilli

Made this yesterday and it clears a good 9/10 :cool:
Made it mostly to the recipe ....didn't add celery or cinnamon stick as I didn't have any in so used ground cinnamon instead. Also left out the tinned tomatoes as they are clearly the food of the devil Also used the slow cooker not the oven
I used 4 beans ...kidney, black, black eyed and pinto.

Had some last night with a small amount of meat chilli left over from the night before, some sour cream and grated cheese.
I can safely say I enjoyed the bean chilli as much as if not a little bit more than the usual meat one :eek: thats a turn up for the books for me!

Will make again definitely

downshifted

I had a Scottish themed dinner last night... see separate thread.

Tomorrow I am making Jamie’s chicken and mushrooms from the 5 ingredient book. I’ve only got shiitake and chestnut mushrooms though.

caronc

Nelski wrote: »

Made this yesterday and it clears a good 9/10 :cool:
Made it mostly to the recipe ....didn't add celery or cinnamon stick as I didn't have any in so used ground cinnamon instead. Also left out the tinned tomatoes as they are clearly the food of the devil Also used the slow cooker not the oven
I used 4 beans ...kidney, black, black eyed and pinto.

Had some last night with a small amount of meat chilli left over from the night before, some sour cream and grated cheese.
I can safely say I enjoyed the bean chilli as much as if not a little bit more than the usual meat one :eek: thats a turn up for the books for me!

Will make again definitely

Glad it worked well - it's fab you are "road testing" all these veggie dishes. I'm quetly stashing them for when my nephew's gf is here;):D

Mrs_Cheshire

caronc wrote: »

I've made this and it's just fine - benefits (for me anyway) from some mango chutney added to the sauce mix just before serving. If you like their "fakeaways" I really like the donner kebabs though made with very lean lamb mince is better though that's much harder to find https://www.slimmingworld.co.uk/recipes/doner-kebab.aspx

Thank you, we do like the fakeaway kebab, will add to Feb's menu plan

Nelski wrote: »

mmm that looks really tasty

I'm making a new to me 3 bean mexican chilli which actually has 4 beans in it brewing away in the slow cooker now

4 bean mexican chilli


My cookbook choice for the next recipe is Jamies Great Britain lots of things i want to try whilst also using up some freezer stuff. I will choose something tomorrow when the slow cooker is freed up

I'm trying too use my slow cooker more, any good recipes to share?
The Tikka Masala was good, although I tried this sauce before I cooked it. It wasn't very strong so added more curry powder, was very spicy when cooked, so unless you like spicy food stick with the recommended amount.

downshifted wrote: »

I had a Scottish themed dinner last night... see separate thread.

Tomorrow I am making Jamie’s chicken and mushrooms from the 5 ingredient book. I’ve only got shiitake and chestnut mushrooms though.

What else is in Jamie's chicken and mushrooms?

Mrs_Cheshire

I made honey and garlic chicken last night. It was lovely, would definitely make it again. The sauce was 4 tbsp of honey, 2 tbsp of soy sauce and 4 garlic cloves. The chicken was rolled in flour first and then the sauce poured over before cooking for 30/40 minutes.