Adventures in Cooking

To kick-start some more recipe posts and clear a backlog, I thought I’d start by sharing a few new things I’ve made.

Do you remember me telling you last year that I won a cookbook through an online competition, courtesy of The Big Issue magazine? It’s called The Great Australian Cookbook and it’s full of heaps of recipes from different Australian people – “cooks, chefs, bakers and local heroes”. I’ve tried a few. I should probably try more!

Like the “Best French Toast Ever!” recipe from Michael Klausen, involving soaking bread in an egg and orange rind mixture overnight, then serving it with strawberries stewed in orange juice. I’ve made this more than once and it’s delicious!

(Caption, as WordPress isn’t cooperating with me to do alt text on these images: on white, green-rimmed plates are (a) an eggy golden piece of toast covered by stewed strawberries; and (b) two pieces of eggy toast, with sweet ham scattered over the stewed strawberries on top of the toast, and juice pooled on the plate.) 

The special spiced rice and meatballs recipe by Charmaine Solomon. I need to make these again as they were part of a “meal set” of foods. (I can’t find the pictures I took of it, either.)

The “Seychelles banana fritters” recipe from Josette and George Gonthier; battered bananas (halved and cut lengthwise), fried until golden. Yum!

Most recipes have been adapted a little. I really enjoy it.

Other inspiration has come from areas such as the Good Food Guide or other publications, browsed when I’m back in my hometown for a weekend.

I’ve cooked my own twist on marinated baked chicken thighs and potatoes;

On a white plate with green rim, there are baked potatoes cut in quarters and chicken, coated in a dark marinade, next to cauliflower, corn and capsicum.

I’ve roasted chicken and veggies:

As well as roasting fish.

Looking forward to doing that sort of thing again – when it’s cool enough to use the oven properly, that is.

I’ve made a ton of vegetarian recipes; some which are completely new and I need to write them up, while others are tweaks on ones I’ve done before.

Cooking is fun! Expect more posts about it this year.

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