I’m a bit behind with my blogging, due to the whole Christmas ARGH experience, but now it’s post-Christmas and I’m currently not stressing about New Years, let me tell you what I’ve been up to.
I cooked from “Foodies of the World: More than 100 recipes from the world’s great food blogs“. One of the bloggers who had their recipes represented in this book writes that recipe writing is an art, and after the experience of many of the books I’ve cooked from, I tend to agree with them. I do appreciate that the publishers of this book converted the recipes into metric.
As many of these recipes exist on blogs already, I’m going to link to them, provide a photo and discuss the recipe itself. As an initial comment, these recipes were all straight forward, relatively quick (except for the onion caramelisation but that’s to be expected), and well set out. All of them were incredibly popular with those who were eating at the table and it was hard to identify a clear favourite.
Lemon & Garlic Rack of Lamb (with Fresh Mint Sauce)
From the Fig and Cherry blog here.
Notes on this recipe:
- I love lamb, it has to be my favourite meat of all time. So when I found this recipe I had to try it. It was every bit as good as it looks.
- I do not, however, like mint sauce, so I entirely skipped that bit of the recipe.
- Lamb racks aren’t cheap, but they’re not as expensive as you may think. The three that I purchased (which was not the 1kg called for in the recipe) was $36 in total, so $12 each, which is a cheap meal in a restaurant. This is also a pretty quick recipe, and quite low fuss, which is nice.
- I prefer my meat cooked a bit more than the author, so I cooked mine for 40 minutes to have it cooked right through. It was delicious.
Best Cornbread Ever
From the Herbivoracious blog here.
Notes on this recipe:
- I’ve always wanted to make cornbread and never found a good recipe before this one. I was very happy with the way this turned out, and how simple it was. And delicious, and so good with butter.
- Next time I might try adding some chilli flakes, or sundried tomato just to see what happens.
Mujadara (rice, lentil, and carmalised onion pilaf)
Also from the Herbivoracious blog here.
Notes on this recipe:
- Cutting up the onions for this recipe made me cry, but that’s not all that surprising.
- I used brown rice and brown lentils and it was delicious
- There is a follow up post on the blog about what to do if you have left overs, which I wish I’d known about before today.
Thai Coconut Sticky Rice with Mango
From the Soupbelly blog here.
Notes on this recipe:
- Mangoes, I love love love mangoes. Pairing mangoes with coconut sticky rice is pure brilliance.
- Yum… and more yum, and OMG yum.
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Ooh yum. This is the cornbread recipe I’ve been using for years, with good results: http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/ (this is why I usually have lard in the fridge). For buttermilk, substitute normal milk mixed with 1 tblsp vinegar to each cup of milk and leave it to stand a few minutes before using.
We’ve been making coconut rice using black glutinous rice lately — it’s whole grain, which I like, and the colour is amazing. You can get it at good Asian grocery stores. The recipe we use comes from the Women’s Weekly “COOK” book, and is 1 cup rice, simmered in water til cooked, then strained and mixed with 1 can coconut milk and a couple of tablespoons of brown sugar (I think the original said palm sugar but eh whatever). I do it without the recipe these days. We often slice mango over it. It’s great, but very filling — a dessert made with 1 cup rice will fill up 4 people even if dinner was something light like a salad.
Ooh yum. This is the cornbread recipe I’ve been using for years, with good results: http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/ (this is why I usually have lard in the fridge). For buttermilk, substitute normal milk mixed with 1 tblsp vinegar to each cup of milk and leave it to stand a few minutes before using.
We’ve been making coconut rice using black glutinous rice lately — it’s whole grain, which I like, and the colour is amazing. You can get it at good Asian grocery stores. The recipe we use comes from the Women’s Weekly “COOK” book, and is 1 cup rice, simmered in water til cooked, then strained and mixed with 1 can coconut milk and a couple of tablespoons of brown sugar (I think the original said palm sugar but eh whatever). I do it without the recipe these days. We often slice mango over it. It’s great, but very filling — a dessert made with 1 cup rice will fill up 4 people even if dinner was something light like a salad.
Thank you so much for the link love! I am really glad you enjoyed my lamb rack recipe – yours looks like it turned out perfectly! 🙂
Thank you so much for the link love! I am really glad you enjoyed my lamb rack recipe – yours looks like it turned out perfectly! 🙂