Weekly new recipe thread

[SarahJessicaParkin]

I've decided to try out a brand new recipe every week this year. I seem to make the same things on rotation all the time, so hope this will drag me out of my recipe rut and improve my not great cooking skills!

Would anyone like to join me?

Passionfruit cheesecake with spiced pineapple - Ottolenghi, Sweet
This was a really good cheesecake. The passion fruit didn’t come through as strongly as I’d hoped, but it was tasty and not too sweet. I found it took longer to bake than the recipe, and when I added the roasted pineapple to the caramel, the caramel sauce went very thin, which the instructions didn’t suggest would happen. I’m also very cautious with star anise, so I only used about a quarter of what the recipe suggested and that worked for me.

Chicken noodle soup - BBC Good Food
DH was been under the weather earlier this week, and this was simple to make and DH loved it. I added chilli flakes, and some miso paste at the end. I can see this being something DH makes when he’s cooking for himself.

Sweet spiced mushroom and rice pilaf - Yotam Ottolenghi, OTK Shelf Love
This was simple to make, and it was tasty, though there are other rice dishes I prefer so I can’t see myself making this again.

Stuffed aubergine in curry and coconut dal - Yotam Ottolenghi, Flavour
I’ve had my eye on this since Myrtle made it months ago and finally got around to it. I loved it, the dal, aubergine and filling worked together so well for me. A real hit, and came together far quicker than I expected reading the recipe.

Caramel Cornflake Chocolate Cake - a lot of effort but a delicious recipe. Would definitely make the whipped ganache again, it was so light.

& Rice One Pot www.olivemagazine.com/recipes/fish-and-seafood/healthy-cod-and-rice-one-pot/
Made this this evening and it was very flavoursome and actually very filling. I used frozen (defrosted) cod fillets and they worked really well. I also made my own pesto which is so much nicer than a shop bought jar. Would definitely make again as it’s a delicious, filling midweek meal that is also very healthy.

wow - bookmarking as this looks ridiculously good

The kindle edition of Mezcla is 1.99 today through Happy Foodie

@Wolfcub thanks for the Mezcla hint. I’ve downloaded it even though I have the book, so I can carry it wherever I go!

Bang bang cauliflower and crunchy rice salad - Gousto
This was quick and simple to make and so tasty. I replaced the meat free chicken with roasted cauliflower. It was fresh and full of flavour (though I was a bit overwhelmed with the side of the salad when it was all chopped!).

Jerusalem artichoke and chickpea chaat - Meera Sodha, East
I’ve just looked upthread and I said I was going to make this February last year! I finally got to it this week and I definitely should have made it earlier as it was delicious. So many flavours and and textures. I subbed in sweet potatoes for Jerusalem artichokes because I had some which desperately needed using, and roasted the chickpeas with the sweet potatoes to make them extra crunchy. One of my favourite recipes I’ve tried this year. The recipe linked isn’t exactly the same, but adding a tin of chickpeas to the frying pan makes it pretty much there. And now I really want to try this recipes on a base of roast potatoes because that sounds like all my favourite foods on a plate.

This is a NIGHTMARE.

I stumbled on this thread in a state of despair - my house flooded. We are in a temporary place while they check to see what can be done to salvage my NEW (done 2 years ago) kitchen.

I like cooking.

I LOVE eating.

I am salivating, almost drooling, while reading. I have saved almost every rec!

I raise a glass, and cannot wait to join you all!

Sausage, Broccoli & Kale Pasta, hans.hungry, Instagram
I did a Thai take on this using the Thai-style freezer sausage I had in and coconut milk in place of crème fraiche. This was a solid weekday meal - balanced, low effort, and tasty, but not my favourite pasta dish.

Sweet Potato & Aubergine Massaman Curry, Meera Sodha, East
I made some changes which will have no doubt impacted the end dish - I couldn’t find galangal paste so skipped it, I hate peanuts so used almond butter instead, I used butternut squash in addition to sweet potato and pre-roasted these (I always struggle to soften these in curries), and I fried my aubergine first as I like the texture better that way.

This was wonderful, rich and warming. I felt it made far too much sauce, I will half that next time. DH commented that he felt it would be better with meat - we both eat meat but have veggie meals a few times a week - he isn’t the sort who thinks any meal without meat is inferior, nor has he said this with other veggie meals I have made so maybe there is something in it. On refection I do think some strips of beef would work well and add some textural variation.

Apricot & Olive Oil Cake, Nicola Lamb, Kitchen Projects
This is just a really good cake, perfect with a midafternoon cup of tea.

May I join? Nothing to contribute yet but looking to pick up some ideas.

I made quite a few amendments to this Salmon Couscous recipe, in that I roasted the courgette with onion, pepper and zaatar for 25 minutes before adding the couscous. I thought the original couscous recipe sounded a bit bland with just grated courgette.

Delicious!

This is my new quick and easy lunch recipe:

Garlicky Miso-Tahini Noodles

It's even quicker if you use straight to wok noodles.

I found the recipe calls for far too much tahini - I only used one generous teaspoon and I substituted rice wine vinegar for the Chinese black vinegar.

I've dropped off this thread a bit too but have actually been busily trying lots of different recipes!

In the last few days I've been cooking from my latest book - Yiayia by Anastasia Miari.

I don't think every recipe is online but here's a link to those that are.

www.jamieoliver.com/cookbook-club/

The baked cod and village salad recipes are both sublime. The cod has a wonderful cinnamon-type warmth combined with the sweetness of the currants. The house salad is so fresh - the joy of fresh, clean, simple ingredients with the sharpness of the feta and capers.

I've also made fresh Tzatziki (so creamy) and slow roast Mediterranean vegetables from the book. The long slow roast of the vegetables and seasoning really brought the flavours to life.

Just one new recipe from me this week - it was a good one!

One-pot prawn & lentil curry - prawns were a bit unnecessary, think you could make it without. Maybe I was just really hungry but it did two large portions not 4 “small” 😂

Just made this and it was delicious! I pushed the boat out and used saffron. Served with crispy potatoes instead of bread (sprinkled with oregano and garlic granules before oven cooking). The sauce was divine! Will definitely make again.

https://www.deliciousmagazine.co.uk/recipes/chicken-garlic-and-red-pepper-stew/

I made this today for a lunch treat, we had a glut of tomatoes from a friends greenhouse so this was perfect. It was so tasty and went down a treat. I wouldn’t hesitate to make again or recommend. The pastry was full of flavour and I would use again when making another savoury tart.

https://www.bonappetit.com/recipe/tomato-galette

Smash Burger Tacos
I have linked what I think was a good representation, but I didn’t so much as follow a recipe than winged it with an end idea in mind. This has gone viral for a reason, low effort and super tasty.

Black-Eyed Bean and Chickpea Usal, Meera Sodha, East
Light and vibrant, perfect with crusty bread, next time will replace the mange tout with baby corn.

Easy Spicy Peanut Noodles, The Foodie Takes Flight
I am obsessed with spicy instant noodles but don’t keep them in anymore as I can’t trust myself around them. But this week I did get hungry in the evening and I was tired and thought it was the perfect opportunity to try these out as an alternative. They were everything I love in my usual instant noodles - speedy, spicy, tasty, and all from the cupboard. (I substituted peanut butter for almond).

Prawn Dumplings and Creamed Corn, Ixta Belfrage, Mezcla
There is a reasonable amount of prep here, but all of it easy, perfect podcast time. I liked this, didn’t love it, so probably won’t make again. It makes a huge amount of creamed corn polenta, which I wasn’t a big fan of, I much prefer her cheesy polenta.

I made Diana Henry's Roast Cauliflower with Spanish Flavours traybake last night to go alongside some chicken thighs. No recipe online I'm afraid

Very simple - pop raisins and spanish sherry in a pan and bring to boil then turn off heat and let the raisins plump for 30 mins. Add florets of cauliflower and wedges of onion to tray with cumin seeds, cinnamon and sprigs of thyme. Roast for 40 mins turning as and when. After about 20 mins add some garlic, chilli flakes and the raisins with their sherry - mix. When, 20 mins later it is cooked pop tray on hob and add in some sherry vinegar, olive oil and lemon juice - toss, warm and adjust to taste then serve topped with toasted pine nuts (with roast chicken thighs for us)

I always like the sherry/raisin spanish combo (btw - if you like pork do try Pork in sherry from Moro which has the same flavours - we serve the pork with mashed potato and buttered spinach) If you're a fan of cooking with spanish sherry then do try Tuna Oloroso (Moro) so I knew I would enjoy this - and I did, easy, hands off and full of flavour!

Last night I made Ottolenghi's Oven chips with Feta & Oregano from Simple. Oh my god they were absolutely delicious. So much so that my kids said they tasted like 5* restaurant chips.

I also cooked up a beef stew with aubergines & chick peas flavoured with black lime & Sumac. The roasted aubergines were cooked with the beef for two hours to amalgamate in the sauce. I think it's an old Persian inspired recipe in the New Yorker.

Ooh.. thanks Cantonet i have chip mad kids. Seldom see a chip variant that looks this nice, I need to try this. Did you use just regular supermarket oregano?
Also what did you have the chips with- or would you recommend something? I’m thinking perhaps something tomatoey could work? I’m wondering if it would work with roast chicken or white fish.. could be an easy dish for having other families over for Sunday lunch etc

Was it this recipe?
https://amp.theguardian.com/food/2021/jul/26/yotam-ottolenghis-oven-chips-with-oregano-and-feta

Hi @CalmTits - they are lush! Am pretty sure I've served them with roasted chicken thighs and also probably lamb chops.. Can also recommend from the same book these Harissa and garlic roasted potatoes

@CalmTits that's the recipe.
I actually used fresh oregano from the garden & stripped the leaves into the garlicey oil & fried them until crispy. So the combination of the crispy oregano, garlic, sea salt & feta was just perfect.
I think they would go with anything.
But they were so good I just ate chips alone! The others had crispy fried sea bass with them. Ottolenghi's St Claude chicken wings with them would make a fantastic feast. The 20 cloves of garlic are really worth it in this recipe.

@myrtleWilson I'm so tempted by those too. Our standard roasties use roasted garlic cloves & home-grown rosemary stem infused olive oil. But I've never used Semolina.

I feel like a lot of Ottolenghi potato recipes will be posted by me in the next few week!

Jook with garlicky choi sum and turmeric oil - Yotam Ottolenghi
I was about concerned when I got around to making this, that it was too much effort for a week night, but despite all the components, it came together fairly quickly, and next time I’d make double to have in another day. Really nice recipe, well balanced and feels nice and comforting and nourishing. I also love the look of the other recipes in this article.

Baba ganoush - Serious Eats
My new favourite baba ganoush recipe. I did use the food processor instead of hand whisking as I forgot to add the aubergine to the barbecue for the full time like I usually do so it wasn’t as soft as usual, and I prefer the texture of a totally smooth baba ganoush. I also didn't use the salad spinner tip (I don't have a salad spinner) but the aubergine was really dry this time, which I'm sure is why it was so good.

I love a good fakeaway (and Pinch of Nom recipes) and this was delicious!

https://pinchofnom.com/recipes/chicken-with-ginger-and-spring-onion/