Every so often, Philly have one of those deals where if you buy so many products you get a recipe book for free. Unlike most of the freebies you get in supermarkets, these books are actually amazing and usually cost $35-45 each to buy on their own. Each is filled with 75 recipes, most of which I'm keen to try out at some point.
A while ago I picked up volume 2 at the supermarket. My dad found the first volume at the op shop. On last week's grocery shop I noticed volume three was out, and eagerly snatched it up. Flicking through the newest copy reminded me of how fantastic these books are, so I decided to dig them out for the cook book challenge. This week begins with the first volume.
I've got a lot of baking on over the next couple weeks, what with the Daring Baker's Challenge, a couple of other challenges, as well as a personal project you guys will find out about soon, so I steered away from the desserts section for once. While there were a bunch of savoury options begging to be tried, I decided to go with something that involved a technique I've always been too intimidated to try.
Bacon, Olive and Almond Filled Chicken
Every year when Father's Day rolls around, I often find myself looking to reinvent my family's favourite mudcake recipe, as mudcake is my dad's favourite cake. While my family are more than content to keep demolishing their favourites, I get bored of repetition and am often looking for new skills to learn. So this year, I started trying to come up with something out of the ordinary. Given how picky my dad is, this is a harder task than usual. If it's not mudcake, his next favourite is a fruit cake, but almost no one else in my household likes fruit cake.
I found a middle ground to strike. Pears are one of my dad's favourite fruits. Like me, he prefers them really soft. Our perfect pear is what others feel is overripe. A cake involving poached pears was going to be a hit.
Happy Father’s Day to all the dads out there!
I've been a little quiet on the blogging front this week. I've been finishing off my final assignment for my last subject ever. Now I just have to finish off the research component of my course and I'll have a piece of paper declaring I have mastered science. Exciting. But scary.
While I've not been blogging, I've still been cooking. The masses always have to be fed, y'know. I've got lots to show you guys.
So now that I have time to take a breather, it's time for another cook book challenge post!
I didn't realise until doing this blog post that I took this weeks book from the wrong end of the pile. Now it's out of order. Ah! My OCD! *flail*
It's no secret that I love baking more than anything else in the kitchen. So a whole book on baking is always welcome. This week's book is Belinda Jeffrey's "Mix and Bake".
Crunchy Peanut Butter and Sea Salt Bisuits…
Chocolate crackles have such a power over me. They're one of those food items that can reduce me to giggly fits of glee at the thought of making them. You're never too old to enjoy that simple treat, but this slice offers a way to deliver them with a little more class than usual.
I've been waiting for the perfect excuse to make this. So when I threw a get together this weekend just gone these were the first thing on my list of party food.
Much more on these spheres of crackley heaven…
The fact that up until now I have never had cashew soup of any description is a big mistake on my part. Cashews are one of my favourite things in the world, and now so is this soup.
Grab a bowl…
Last Friday was my boyfriend's 29th birthday. One of his greatest culinary loves in life is custard. So when I was brainstorming ideas for a nice-looking, fondant-free cake that pandered to his tastes, I just knew it had to involve custard.
Celebratory photo spam and recipe after the jump…
There were so many middle eastern desserts I was wanting to try for Bakebakebake’s challenge this month, so I resolved to do two and then choose which to enter. In the end I only found time for this first one: baklava.
I have to admit to not being a huge fan of baklava. I find often they are soggy masses of sugar-dripping pastry that I don’t find as appealing as everyone else seems to. Then once I had baklava in a scroll form. I loved it. I’m not sure why it made such a difference.
So I decided that when I made it, I was going to try my hand at the scroll.
Time to unravel the scroll…