Tag Archives: challenge #25

40 Before 40: Challenge #25 – completed!

19 Jan

Over the past week, I have managed to complete Challenge #25!

Here are the remaining 9 recipes that I needed to complete in order to finish the challenge.

Arabian Rice

This recipe used seitan, which I have never tried nor heard of before. It’s a protein-substitute. It was a pretty easy recipe to make and I decided to make it spicier that the recipe said and perhaps I shouldn’t have because it ended up being a bit too fiery. The seitan was ok as well. I can’t really see me using this as an ingredient again but it was more than edible.

Caramelized Rice Pudding Cakes

Easy to make but it takes a while because the mixture has to set in the fridge for at least 12 hours. I love rice pudding and i never would have thought about make them into cakes and then frying them. Yummy!

Baklava

This turned out well and I was surprised. You have to bake the nuts and filo pastry and then “feed” the baked result with a sugar and water syrup mixture. It didn’t taste like other authentic baklava that I’ve had before but it was a good imitation.

Easter Buns

We had Easter Buns in January! And I will probably be making them again in April. It took a lot time to proof the dough – around 100 minutes in total. I was impressed that I managed to make the dough and it rose so well. Two thumbs up!
img_4744.jpg

Stuffed Polenta and Mojo Sauce

I would happily make this again (and I will because I’ve got 500g of a packet of polenta left). I did forget to add the oil before putting it in the oven and I thought it would be dry but it turned out well. I wasn’t such a fan of the sauce that was with it.

Triple Nut Plait

This was an absolute nightmare. At one point I was even thinking about throwing the whole thing in the bin and giving up. Making the dough itself was no problem but I found that I had far too much filling for the plait and everything just oozed out, which seemed like a waste of time and food. I managed to salvage it in the end. It didn’t look like it did in the book – but I have found that quite a few of the recipes looked nothing like the pictures provided, even though I have followed the recipe to the letter.

img_4780.jpg

Pitta Breads with Egg Salad

This was easy to make and tasted great. You don’t actually need to have the pitta breads as an accompaniment. If I made it again (and I think I would) I would just eat it without the egg salad. Another complaint of mine throughout this challenge is how many ingredients it takes to make a recipe. In this case I personally don’t think it’s necessary to have the chickpeas added into the mixture. The recipe says to use only 90g (most cans are 400g) and there is enough texture and crunch from the other ingredients so by not having them included you don’t really lose anything.

Macaroni Salad

This is another recipe that I would make again but I would be a bit more careful with the portion sizes. The recipe said that this made enough for 2 large portions but it ended up being more like 4 large portions. I was surprised that the ingredients (onion, sweet potato, red pepper) that were blended to make the sauce actually tasted good. I would have never thought about putting them together and blending them. The book also says that the sauce can be used on its own as a dip instead, which I might try one day in the future.

img_4776

Autumnal Apple Dream

It took me a while to find coconut cream to use in this recipe. I am not a huge fan of coconut anyway so I don’t think that I would make this again. It was easy to make and I had all the ingredients apart from the coconut cream at home but I would need to find a substitute for the cream, if I was to make it again.

As I have mentioned in previous post this challenge was inspired after I watched the film Julie & Julia. It tells of the story of Julie Powell, who successfully made all of the recipes out of Julia Child’s classic French cookbook “Mastering the Art of French cooking” in a year. Powell’s achievement of cooking 524 recipes in one year. And she was cooking classic French recipes! It has taken me almost a year to cook 100! C’est la vie!

And, finally, thanks to all the people who have supported me on this challenge. My many vegan recipe tasters are definitely the best. Everyone that I spoke to about this challenge has been open-minded and ready to embrace my eccentricity. I’ve been really touched by peoples’ support, encouraged by comments (both personally and people who have contacted me through my blog) and I’ve learnt a lot about cooking, ingredients and baking. It’s been fun but I’m glad this challenge is finally complete.

 

Challenge #25 – update

12 Jan

My challenge #25 is to cook all of the recipes from one cookbook. I feel like I have been doing this challenge for ages and ages. Of course, I feel like this because this is pretty close to the truth. The good news is that I have recently tasked this challenge with renewed enthusiasm and the start of 2019 has been full of new, exciting recipes to try.

Here are the dishes I have recently cooked:

Fennel, Banana and Fusilli Salad with Orange Yogurt Dressing

I made this but I didn’t eat it because I don’t like fennel. Luckily my partner loves it so he was the guinea pig for this recipe. I was very sceptical about the ingredients for this: Fennel? Banana? And Orange? Sounds like something out of a horror movie if you ask me but he liked it. I wouldn’t make this again myself because I don’t like the main ingredient but it was easy to put together.

Rice and Beans Burritos with Salsa

As I continue with this challenge, I am running out of enthusiasm to eat the things that I have made so this is another recipe that I drafted someone to help me eat it. My friend, Mark, was very appreciative that I was willing to bring him lunch in the form of a burrito and he didn’t seem to mind so much that it was going to be vegan. We both liked this. It wasn’t all that hard to make. In the future I think I would add some hot sauce to it or maybe another vegetable like sweetcorn to give it a bit more flavour but overall it was great.

Semolina slice with Apple and Pear Puree

I couldn’t find semolina anywhere it Switzerland so it was on the shopping list when I went back to the UK in December. I still can’t work out what type of food stuff it is? I think it is probably classed as a grain but it didn’t look like I thought it would when I opened up the packed and the semolina slices that I made didn’t look anything like the photos in the book and they seemed to crumble into pieces rather than staying in one big chunk. It tasted ok though and the apple and pear puree was surprisingly filling on a cold winter’s day.

Soy Gyros with Tzatziki

This is one of the favourite dishes that I have made. It had to marinate in spices over night in the fridge so it isn’t something that you can prepare in 20 minutes one evening. It was delicious and perhaps in the future I can make a smaller portion of it to have as a tapas style dinner with lots of smaller dishes to try rather than a big main meal.

Spicy Cream Cheese with Gherkins

You need to plan in advance to do this recipe as you need to let the yogurt drain for 12 hours and then let all of the ingredients infuse together for 4-5 hours. I was fairly convinced that I wouldn’t go through the hassle of making it again but I was so impressed with the result that I think I would. I ate this with a warm wholemeal roll but you could use it as a dip, spread or part of a sandwich filling.

Herb, Olive and Tomato Home-Made Rolls

These rolls were one of the best recipes in the book. It didn’t take that long to make, even though I had to kneed the dough for 10 minutes and leave the dough to prove. I was especially impressed by how they turned out because they actually looked like the photo in the book, which proves that there is a first for everything! I will definitely make these again. I think that they are also freezable which is good because I can make a batch in advance for lunch and then just get them out as I need them.

img_4721.jpg

Vinaigrette

What can I say? It’s a salad dressing made from vinegar, olive oil and shallots. Not a lot to making it. The taste was good but I’m not a great fan of olive-oil based salad dressings.

Sour Cream and Parsley Dressing

This was easy to make but involved quite a bit of chopping before I could mixed everything together. I made it in advance so that the flavours could infuse a bit more before I ate it. I think that this could also be good as an accompaniment to grilled vegetables as well as a salad dressing because it was a thick sauce.

Indian Vegetable Pancakes

These were quite easy to make but the recipe didn’t make very large pancakes so I was glad that I made something else to accompany the dish. I could imagine that this would be a nice side dish to a curry as an alternative to a naan bread. Also the recipe wasn’t very spicy for me so next time I would definitely add the spices so that it matches my palate more.

Stuffed Vine Leaves with Lemon Rice

It took me ages to find vine leaves but I finally did. I was impressed by the results of this recipe. It was a bit time consuming to prepare everything but I think it was worth it. I didn’t really taste the lemon in the rice though so I might add more when I make it next time. And I will be making it another time because the jar of vine leaves was enormous and I don’t like wasting food. I have been looking for other recipes for vine leaves on the internet and, while most are recipes for stuffed vine leaves, I have found one which is with mushrooms and garlic with vine leaves that I will be trying out soon and is also vegan.

 

Buckwheat Pancake with Caramelized Apple Slices

We had this for breakfast even though they are in the dessert section of the book. I was surprised by how much of a rise the pancakes had. They were what I would describe as American-style pancakes, really fluffy and soft. I will definitely be trying these again. The book also suggest that you could have these pancakes with savory items, like onion and peppers, which I might give a go as well.

I have now made 91 out of 100 from the book which means that I only have 9 left to do. The end is finally in sight. My aim is to complete this challenge over the next few weeks, which can mean only one thing… we will be having Easter buns in January! I call this a dress rehearsal for the real thing.

 

 

Challenge #25

12 Dec

Another update about my #40before40 challenges! Brace yourself for a long post!

I completed my challenge to eat a vegan diet for 3 months at the end of July but I didn’t manage to cook all of the recipes in my vegan cookbook which is number 25 on my list. So the vegan eating has been continuing off and on over the past few months. Out of the 100 recipes in the book, I have now cooked 80 recipes. Which means that I only have 20 to go! The end is in sight!

Spicy Kale Crisps

This was easy to do and was intended to be a small snack. I didn’t really like the taste though to be honest. It was very bitter. But I can imagine that someone with a less sweet tooth than me would enjoy it.

Smoky Coconut “Bacon”

I don’t like coconut at all and I was hoping that the rest of the ingredients would mask the coconut-y taste but unfortunately it did. Needless to say that it wasn’t my thing. I am also very skeptical about any food that introduces itself with quotation marks. There is no way that that is going to be a true representation of the real thing is it?

Super Crunchy Almond Nut Balls

These tasted ok but they weren’t very crunchy. The recipe asked for firm nougat but I couldn’t find any that was firm, which probably why they were soft. I didn’t even know that nougat came in different forms of firmness so the likelihood that I would find some was always going to be almost zero.

Energy Balls with Choco Pops

These were much better than the Almond Nut Balls above. They weren’t so messy to make and they must have tasted good because they didn’t last long at all. I would happily make these again as a snack. I might have to make a bigger quantity next time because I think my boyfriend likes them as well.

Granny’s Pearl Barley Stew

I had to buy the pearl barley when I was in England one time because I have no idea what pearl barley is in German. I was really impressed with this. It didn’t take hours and hours to make as some stews can and it was tasty. I would happy make this again (and I sort of have to now that I have 400 grams of pearl barley left in the cupboard) as it is a perfect warming dish for the cold winter nights.

Speedy Yogurt and Walnut Dressing

Does exactly what it says on the tin. This was a nice dressing to go with salad or veggies. It didn’t take any effort at all (which is always a positive thing) and was delicious.

Soy Labneh and Pumpkin Seed Spread

This wasn’t very successful. We did manage to eat it but it was a strange consistency to it. I had to leave soy yogurt straining in a tea towel overnight and then squeeze out as much liquid as I could. Apparently this results in soy labneh. Perhaps I didn’t do this properly or squeeze it out as much as I should have. Either way it was far too much faffing about for my liking. I won’t be making this one again.

Hot “Cream Cheese” Spring Sandwich

Once again beware of foods in quotation marks. For the “cream cheese” I had to blend cashew nuts until they were smooth and use this as a spread for the sandwich which then had radishes, tomatoes, cress and spring onions added to it. For me the cheese was far too gritty and not a very nice texture.

BBQ “Pulled” Jackfruit Sandwich

I have read a lot of articles on the internet saying that Jackfruit is a great substitute for meat but I was a bit skeptical. It took me a while to find the ingredient itself but when I did I was really surprised by the outcome. The dish was filling and, although it wasn’t quite the same as eating pulled pork, it wasn’t too bad.

Tempeh Mayo Bagel

Before this challenge I had no idea what tempeh was. It’s fermented soya beans and originates from Indonesia. It looks quite weird and to eat it on its own is bland so you have to add as much flavour to it as possible. I wasn’t a huge fan of this recipe. It was easy to make but I just didn’t like the overall flavour. However, this could be because it was the first time I have had tempeh. I have had it since and quite liked it. In case you are wondering the mayo in the bagel was homemade and vegan!

img_3828.jpg

Hash Brown Deluxe Sandwich

A bit messy to make because you have to spend hours peeling and then grating potatoes but I was happy with how this turned out and it did taste really nice. I mean it’s a hash brown in a sandwich – what is there not to like?

Focaccia with Spinach Hummus and Red Lentil Kofta

On more than one occasion I have been wondering why my version of the recipe doesn’t look like the picture in the book. I realise too late in this recipe that I had forgotten to blend the lentils after they had been cooked. This meant that it was even harder to roll up the lentils into balls before frying. Even so I don’t think that this altered the taste. I would do this again – and remember to blend the lentils!

Vegetable Wraps

The idea of this recipe was to use cabbage leaves instead of wraps for a low carb option. It was quite fiddly to do and it was hard to get the cabbage leaves wrapped around the filling without it falling out. The taste was good but I’d rather eat the carbs and run them off later than mess about with a cabbage leaf substitute.

Asian Glass Noodle Salad Wraps

We had most of the ingredients for this at home. It was quick to make and quick to eat as well. I would happily have this again.

Mediterranean Stuffed Tomatoes

Once I had found tomatoes that were big enough to stuff, I made this recipe. The filling was interesting – it tasted a lot better that I thought it would do when I read through the ingredients. This is in the book as a “Satisfying Main” but it wasn’t enough to fill me up so I had some grilled vegetables to accompany it.

Potato Risotto

This is one of the top 5 recipes that I have cooked out of the book so far. It was a bit time consuming because there was a lot of chopping and peeling to begin with but once everything was in the pan it cooked quickly. I wasn’t too sure about some of the flavour combinations (capers and sun dried tomatoes) but all together it tasted great and was really filling.

Spaghetti Frittatas

This was cooked spaghetti that was then baked in the oven until it crisped up. At least that was the theory. Mine didn’t crisp up. I think I might have added too many of the liquid ingredients. It was therefore hard to service and some of the sauce went everywhere. It reminded me of a carbonara and if I was going to do it again. I think I would not bother with the (unsuccessful) oven-baking and just have it as a pasta dish.

Spaghetti Pomodori e Olio

This is another dish in my top 5. It was easy to make and really delicious. Why can’t all the recipes in the book be as good as this one. Needless to say, I will be cooking this one again in the future.

Potsticker Noodles

I’m not sure that I bought the right noodles for this one. The book is very specific about some of the ingredients that are used. We had most of the ingredients at home for this one so the preparation for it didn’t take any time at all. The sauce was yummy and I think you could also this as a tasty marinade for tofu and vegetables before grilling. Big thumbs up!

Fried Rice with Pineapple and Cashew Nuts

This was a great lunch for me and my friend, Mark, a few weeks ago. Again most of the ingredients we had at home for this one so no special trip to the supermarket for this one. I had to caramelise the pineapple in vegan margarine first and I didn’t see the point of that to be honest. I don’t think it added that much to the flavour. Having said that the flavour was great and the recipe can be made to use up leftovers.

Chia and Almond Pizza

Having found good vegan pizza during my challenge, I wasn’t so happy about having to recreate this at home. However, it was great. I made this when my mum was staying with us and even she liked it! It is strange eating a pizza without cheese but you are probably saving a lot of calories as well.img_3704.jpg

Cinnamon Swirls with Cashew Maple Icing and Pecans

If this was a technical challenge on the Great British Bake Off, I would be telling the camera that I “really need to pull something out of the bag for the show stopper”! For some reason the dough was really wet and sticky and it was almost impossible to roll out even though I added a lot more dough and kneaded it over and over to try to save it. The result was some sorry looking pastry. Definitely no marks for presentation but they were devoured fairly quickly.

Super-Chocolatey Snacking Cake

img_3649

This was another recipe that I made when my mum came to stay. This was more successful than the chocolate swirls. I wasn’t sure how the cake was going to rise without eggs etc but the substitute of sparkling water and baking powder worked a treat. I thought this might last a few days. It was gone in under 30 hours.

 

That leaves me with 20 recipes to do! In a rare mishap in planning, 6 of those recipes are desserts, including Easter Buns. It looks like Easter will be coming early in our house!

Challenge #25 update

11 Aug

I am continuing in my quest to cook every recipe from one cookbook. As I also recently took up the challenge of eating a vegan diet for three months, I chose a vegan cookbook for this challenge.

As the challenge stands I have now cooked and eaten 57 recipes out of a possible 100. The end is getting closer. Here is a quick review of the recipes that I have recently completed.

Tuscan Bean Salad

This was a really easy recipe to make. I have never cooked with Haricot Beans before so it was good to get familiar with another ingredient. I made enough of this to feed about 30 people so it was good that it kept in the fridge for a while which enhanced the flavours.

Arabian Lentil Salad

After finally perfecting the art of cooking green lentils, this recipe was also easy to make. It is a good accompaniment to vegetables because we ate it with grilled peppers and sweet potatoes but you could also eat it on its own as a big salad.

Vegan Mayonnaise

This was my second attempt at making this; the first time went horribly wrong and I had to throw it all away. Although the consistency was like mayonnaise, I found the taste a bit odd and it took me a while to get used to it. I must say that there are much easier recipes for vegan mayonnaise on the internet and on Youtube with fewer ingredients and processes so I am not sure that I would use this recipe again. Also a lot of supermarkets now have the vegan equivalent for mayo. I’m inclined to be of the opinion that life it too short to be making mayo from scratch anyway…

Tartare Sauce

I had no idea that tartare sauce had capers in it. You learn something new everyday. The base of this sauce was the vegan mayonnaise and then cucumber, herbs and capers were all added. It was easy to make and surprisingly tasty.

Thousand Island Dressing

Again the basis of this sauce was the vegan mayonnaise and then tomato ketchup, chilli and herbs were added. A really delicious sauce that would be a good addition to a sandwich.

Smoky Paté

I wasn’t too sure about this. Part of the problem was that my blender wasn’t quite big enough for all of the ingredients and the resulting mixture ended up being a bit on the coarse side. However, it was nice on the top of some bread and some vegan crackers that I found.

Spinach Tofu Scramble Wrap with Rocket

This is possibly the greatest triumph so far. When I presented this to my boyfriend, he asked when I had gone to buy eggs. That is how convincing the tofu scramble was as an egg scramble substitute! I had some tofu left over from another recipe to use to make this so it is a simple way to use up some leftover ingredients.

Homemade Hot Dogs

The whole way through this recipe I was thinking, “There is no way that this is going to remotely resemble a hot dog at the end. It was fairly complicated and it was only when I came to cook them that I realised that you had to steam them to cook them. We don’t have a steamer. Luckily, Google was on hand to help me “build” one at home and that did the job. I was very surprised at how well they turned out and they tasted better than I thought they would.

Homemade Currywurst

The recipe used the Hot Dogs from the recipe above and was basically a sauce to eat with the hot dog. The curry sauce really was delicious and I could see me making it again and again for vegetable and meat dishes.

Mezze Green Beans

Such a simple dish but tasty, especially as now is the season for green beans so you can get them in the supermarkets for a reasonable price. As the recipe called for garlic, I think I might have put too much in the dish (definitely more that what was stated in the recipe) so it kept the vampires away at night!

Redcurrant and Coconut Turnovers

I left out the coconut in this recipe because I am not a big fan of coconut. It is also coming to the end of the redcurrant season so I knew it would be good to get this recipe finished or I would have to wait a year for this to come into season again. Although this is a dessert, we actually had some of them for breakfast. I am still amazed that it is possible to make pastries and cakes without dairy products. This recipe used baking soda, bicarbonate of soda and lemon mixed with plant-based milk as a raising agent.

img_3392-e1533977769760.jpg

Juicy Mandarin and Chia Seed Muffins

As I couldn’t find mandarins in the shops, I used a blood orange instead. The recipe called for three different types of flour in this mixture and the cake itself is heavier than a traditional sponge recipe but it was yummy to eat.

Raspberry and Chocolate Windmill

This was a disaster and such a pain to make. I had to use fresh yeast (for the first time) and the dough itself ended up ok. The problem was that the recipe needed vegan custard powder which I couldn’t find here in Switzerland. So I made my own vegan custard. I think that the custard wasn’t thick enough and it didn’t end up looking like it did in the book. I was disappointed with the result because the cake ended up being heavy and too rich. I might try this another time if I can find vegan custard powder because I think it could be a good recipe for parties and so on. But with my substitute custard powder it definitely wasn’t a crowd pleaser!

Cookbook challenge

20 Jul

My vegan challenge has ended but my quest to cook every recipe from a cookbook continues. Over the past few weeks, these are the recipes that I have cooked.

Carrot heart Sushi

I have made sushi before but never before with a heart made out of carrot running down the middle. It was a bit fiddly to “carve” the heart into the carrot and at one end it looked more like a heart than the other end. It was quite a nice idea and something a little bit different to do.

thumbnail_IMG_2882

Smoked Tofu and Crunchy Veg Sushi

This was a straight forward recipe to do. I could see me making this again in the future as an alternative to using salmon in the sushi. All in all, both of the sushi recipes were good and easy to make. But is it only me who ends up making misshapen sushi?

Squash Soup with Caramelized Ginger

I’m not sure how I managed to find a squash in July because I always thought that squashes were in season during autumn. As soon as I saw it, I knew that I had to buy it so that I could tick this one off the list. It wasn’t very hard to make but the squash that I bought was about five times the amount that the recipe required so I ended up making some soup to freeze as well as roasting some of the squash to have as a side dish for a evening meal.

Indian Chickpea and Pomegranate Salad

The hardest part of this recipe was getting the seed out of the pomegranate. I have never bought a pomegranate before and there must be a simpler way to cut into it than the way that I did because it ended with the red juice of the pomegranate being sprayed all over the kitchen counters and all over me. Nevertheless, it was a tasty and filling lunch. If I made it again, I would make sure that I bought the pomegranate pre-prepared.

Courgette Cake

I have never made a cake without eggs before but this recipe, obviously, didn’t contain any eggs. I had to proof the mixture and I am not sure if I left it for long enough because it didn’t look like it had risen as much as it should have. This cake was described in the book as being “perfect for a snack during the day” and I thought it would be a nice alternative to eating fruit during the working day. Unfortunately, my boyfriend tried a piece and the cake was gone before the end of Sunday evening.

Baked Sweet Potato with Lentil and Avocado Salad and a Grapefruit Dip

This was the recipe that helped me perfect my lentil cooking skills (finally!). The salad was really easy to make once the lentils were cooked and cools. I am not sure I have had a baked sweet potato before (I definitely haven’t done it myself before). This was a nice change from salads for lunch. I didn’t add the grapefruit to the dip because I couldn’t find any grapefruits in our local supermarket when I went, so I added some chives to the dip inside which complimented the lentils.

thumbnail_IMG_3181

Grilled Mini Peppers with Rainbow Bulgur

This was another new option that I tried out for lunch. Before changing to a vegan diet, I haven’t eaten bulgur wheat before but I am definitely a convert! The thing that took the most amount of time was cooking the bulgur and waiting for the mini peppers to cook in the oven.

Chia and Cashew Pudding with Apricot Purée

I haven’t ventured into cooking many of the dessert options in the book. But it just so happened that I had all of the ingredients in the cupboard so I thought that I would do it. It was a bit messy because most of the ingredients need to be put into a blender and it was a bit of a pain to get it out. Waiting for the chia seeds to swell up took the longest amount of time for the whole recipe. Because the pots that I had were small, I ended up making four so that we could have it for dessert for two nights in a row.

thumbnail_IMG_2884

Peanut Butter and Puffed Rice Crispies

I wanted to take these on a hike that I went on but I made the mixture slightly too wet and they hadn’t set overnight so I couldn’t take them with me. They weren’t hard to make but I am not sure that I would make them again – they tasted okay but they weren’t so special.

That makes 47 out of a possible 100. Almost half-way there!

Cookbook challenge

16 Jun

Thanks to my vegan diet challenge, my Challenge #25 of cooking every recipe from one cookbook is going well because I chose a vegan cookbook!

Here are the latest recipes I have made:

Almond and Cinnamon Drink

This was basically a smoothie and easy to make. It wasn’t all that special and I didn’t include the star anise in the recipe because I don’t like the flavour of aniseed.

Little Potato Cakes with Yogurt Dip

This was so easy to make and so tasty. I somehow managed to make about 3 times as many as the recipe said it would make and I though that we might be able to freeze some for another day. But nope, we ate them all in one sitting!

Roasted Chickpeas

This was a spicy snack and only took 20 minutes to bake in the oven. It was my idea to take these into work as a alternative to snacking on fruit and nuts in the office. However, they were so moreish that I ate them all soon after they had cooled down in the oven.

Soba Noodle Summer Rolls with Tofu and Coriander

I have only made spring noodles once before and that was on a Vietnamese cooking course that I went on last year. These are called summer rolls and not spring rolls because they are not deep-fried so they are a bit healthier. They were easy to make but a bit fiddly to get all of the ingredients in the wraps and wrap them up neatly. The recipe also suggested making a peanut butter dip made with soya sauce and agave syrup and was a nice accompaniment to the summer rolls.

Asian Noodle Salad

Making good on my promise to make and bring more of my lunches into work with me to save money, I made this Asian Noodle Salad. I didn’t use the specific noodles that the recipe stated. I used the soba noddles that I used for the summer rolls above. Our cupboards are so full of ingredients that I have had to buy to make one dish from this book that I am running out of space to put things. The salad itself was a nice alternative to a salad with lettuce and tomato and didn’t take long at all to make. The peanut butter dressing was ok but it turned a bit solid by the time I was able to pour it over the salad. I would definitely make this again.

Mexican Pepper Salad

Another lunchtime option (and we also had a portion of it with dinner one evening as well) that was very easy to make. Because the weather has been recently good in the last few weeks I was able to eat this outside in the sunshine. I’m not sure why this was a Mexican salad because I always associate Mexican food with spicy, hot food.

Quick Ajvar

This a Serbian roasted red pepper and aubergine relish. It’s really nice and spicy and goes well with toast or just on the side with vegetables. It really was quick to make – the vegetables are roasted and then puréed with oil and seasoning.

Colourful Little Toast Spirals

The quick ajvar was a main component of these. The ajvar is spread onto wholemeal bread that has been squashed flat by a rolling pin. The bread is then rolled up and baked in the oven for 15 minutes. It was a quick and easy snack to make and delicious too.

Sandwich spread

I was slightly nervous about this recipe. The ingredients (vegetable stock, rice cakes, onions and tomato purée) seemed a bit unusual to put together to make anything that would taste nice. However, I made some sandwiches with this spread and grilled vegetables. The mixture also kept well in the fridge so I could have it a few days later on bread or with vegan crackers.

Little Quinoa Balls with Mint Sauce

Like many of the things that I have made from this book, my creation looks nothing like the pictures in the book. In this case, I used multi-coloured quinoa whereas the book used the normal variety. The next problem with this recipe was that it said that the quinoa needed to be made into balls the size of tennis balls – I’m not sure then were the “little” part comes from. When I tried to move the balls around in the pan while frying them, they are started to disintegrate. I decided to make small burger-like patties so that they would definitely be cooked in the middle. It meant that I ended up with about 20 of these quinoa “burgers” which didn’t last for very long!

That’s 34 recipes out of a total of 100 already finished!

Cookbook challenge

27 May

I have been busying myself with cooking in recent weeks in order to get nearer to my goal of cooking every recipe from one cookbook. There have been some interesting and surprising results. Here are the latest dishes to be ticked off my list.

Museli bars

These were surprisingly easy to make but I had to find some vegan butter to add to the recipe which wasn’t hard to find at all. I would definitely make these again and the boyfriend also approved! Next time I will make them a bit fatter because they ended up being really crumbly because they were a bit too thin.

Pesto and “Ricotta” Balls

When it come to eating, beware of anything in quotation marks. It normally means that the substitute that you are making is a poor substitute for the thing you are trying to replicate. The recipe was easy enough to make and the consistency was similar to ricotta cheese in fairness. But it just wasn’t *quite* the same.

Spicy Oven-Roasted Cauliflower

This was another super easy recipe. I added some vegan Thai curry paste as well to the spicy mixture to give it a bit more of a kick. And kick it did!

Aubergine Rollmops

For this recipe I needed to find juniper berries. I thought that in Switzerland that this would be a mission impossible but, as ever, an expensive department came to my rescue. I should have sliced the rollmops a bit thicker because during boiling they did become quite flimsy and it was difficult to put the onions, gherkins and mustard inside and roll them up before they disintegrated. It looked a bit like a (vegan) dog’s dinner but it tasted great.

Greek Farmer’s Salad

The idea of this recipe is that the feta cheese is replaced with marinated tofu. It was absolutely delicious and we ate it with some grilled vegetables from the grill. I also made extra so I could take a portion into work for my lunch. I would happy eat this again and again.

Andalucian Asparagus Salad

At the moment in German-speaking countries, it is Sparagelzeit (Asparagus time) everywhere. You can’t move in the supermarkets without bumping into asparagus and there are lots of stalls on the side of the road selling them, so this recipe is perfectly seasonal. It needed white and green asparagus and also some dates. I was skeptical about the using the dates but it worked well with the other flavours.

Courgette “Spaghetti” with Wild Garlic Pesto

There is also a lot of wild garlic around at the moment as well. This was another easy-to-make recipe and another one that I took into work for lunch. The main problem was that the garlic is so strong that my breath smelt for the rest of the day. Plus, as I said before, courgette made out of spaghetti isn’t like the real thing.

Cauliflower and Potato Salad

This is one of my favourite dishes that I have made so far. It was delicious and served warm. It had a spicy flavour and was filling.

Spicy Tomato Tartare on Ciabatta 

I am not sure why it was called spicy as there was no chilli in it but I have no complains on the taste side. It is very similar to a dish that we normally make anyway but with olives and onion added. When I toasted the bread I also rubbed garlic onto it to keep the vampires away.

img_2568-e1527329863412.jpg

Spi

cy red lentil spread

The final product, after cooking the lentils and adding the spices, was too wet so I tried to reduce it in the pan to thicken it up. I was able to keep in the fridge for a few days and then use it as a substitute for butter with bread and also on crackers. I need to make this again and again because we bulk-bought a huge 5 kilo bag of lentils and they need to be eaten.

Aubergine Schnitzel with Garlic Cream

Although I can’t deny that this was delicious, I made a horrendous mess in the kitchen. What didn’t help was that I think I bought the “wrong” vegan cream. The recipe said you needed to “draw the aubergine through the cream” but the cream was too thick and I ended up having to paste the cream on with a pastry brush.

The result was tasty but if I was to do it again I would make sure I bought the right cream and do it in a bigger kitchen because ours was too small for all the different “stations” that you need to construct this – flouring station, breadcrumb-ing station etc.

And that is 24 of the recipes completed! I’m off to get started on my next batch of cooking now!