Internet recipes

… because what can go wrong?

Mexican tortilla casserole

Look, as an Australian I am deeply confused about the naming of this dish. Casseroles are meant to be far more liquidy (although not soupy); although it does include tortillas I think the Mexican aspect is all about the tortillas and the corn, and the suggestion of corn and coriander.

ANYWAY, I made it… or a version of it at least. Instead of going the veg option I used rehydrated dehydrated bolognese (still had some left from camping shenanigans); I used silverbeet instead of spinach; I used wraps instead of, strictly speaking, tortillas. But the final result was HECK YES I will be making this again, and I may even follow the actual recipe next time.

 

Custard and apple teacake

So firstly I made this in a round tin because I don’t have any square tins… maybe I need to invest in one. ANYWAY I made it and the tin was a bit small I think because this ended up being a remarkably tall cake. I was very excited about the custard aspect and the apple aspect; I used apples that I’d stewed with cider vinegar ages ago and froze, and custard, man. Custard. In the end the cake itself was nice enough, being quite moist; but I didn’t feel it was either custard-y or apple-y enough. I would add more of each if I made this again.

 

Salted caramel sesame cacao bites

I have very big issues with anything that’s advertised as ‘guilt free’ but salted caramel sesame cacao drew me in nonetheless. And the short version is yes, these are delicious and I really enjoyed them. However… perhaps it was because the only dates I had were not medjool, but there was no ‘processing until finely chopped’ – my dates didn’t get that fine. And I did not end up with a mixture that was at all smooth when I added the tahini and coconut oil; I ended up shaping the mixture into balls instead because I didn’t think that pressing it into a slice would work. I then also had problems dipping the balls into the coating (cacao powder, coconut oil and maple syrup). So they ended up looking pretty substandard, but darn they’re tasty.

 

Sirocco

As I mentioned in this post about a Sirocco feast, I was pretty excited to be sent the book by the publisher – especially as I had no idea it even existed. I’m planning on cooking more from it this week, but I thought I would make some observations about how things are going so far…

UnknownSalads and vegetables:

Carrot, tahini and hazelnuts salad: made for Spit Roast #2; I subbed in almonds and pine nuts. I think next time I might steam the carrots, just a bit – having them raw was a bit surprising and I think it detracted from the flavours.

Prawn, broccoli, feta and almond salad: I accidentally put the dressing ingredients on the prawns – not THAT different from the marinade, I just had to add harissa, but it’s rather a measure of how my brain was going. I’ve also just realised I forgot the dill, so I’m feeling a bit annoyed. Nonetheless it was fine; prawns and broccolini was a bit odd, but not terrible.

Turmeric and spice-marinated cauliflower: it seemed to have heaps of spices on the cauliflower (turmeric, cumin, coriander, ginger, paprika)… and then to have a tomato sauce with it. I didn’t feel like you could taste the spices through the tomato, which made me sad. I liked frying the cauli though.

Crushed new potatoes: also made for Spit Roast #2. I blanched the spring onions too hard (shouldn’t have put the lid on for any of the two minutes), but overall this was excellent – roasted taters, spring onion, peas and and dill.

Mains:

Chickpea, butternut, preserved lemon and harissa tagine: delish. Even if I did have a cold when I was making it so I may have over-compensated on the harissa, since I couldn’t actually smell it…. I also didn’t add nearly as many dried apricots because my beloved is not a huge fan.

Aubergine, pepper and tomato stew (aka eggplant, capsicum and tomato): whoa this was awesome. Really easy – it’s basically like ratatouille – and it really does get better over time. So easy. So easy to eat for a few days in a row.

Georgian chicken stew: I’ve already made this twice. Chicken thighs are a miracle meat with the way they react to cooking for two hours. Chicken, onion, garlic, tomato and some spices – cover with water, simmer for two hours. Ta dah.

 

This book is definitely staying with me and being used over and over. Ghayour says she hopes the book “will get covered in oil splatter and food stains and remain close to hand” – I mean I TRY to avoid the splatter, but sometimes it’s just not possible… .