Some recipes

So, I have been in this challenge for the past few weeks and having a ball. I have used ingredients I would not normally use, put together tastes I haven't before and finally learnt how to make polenta! Yay what an achievement!

I'm keeping a list on the fridge of the contents page from the magazine and when I complete a recipe I am highlighting it - in orange, for those of you who like all the details ;-)

There have been some quite memorable dishes so far. I tied and roasted a cut of beef recently while down on the farm with my in laws! Wow what a success!
I have never roasted beef before I always stick with lamb or chicken - so much safer I always think - but there I was in the butcher shop buying the beef fillet and taking it home to tie up with butcher's string! Perhaps next time (and there must be a next time as there are 2 roast beefs in the magazine) I would use more of the said string as I was pushing it a little with the amount I cut off the first time.
I tied that beef successfully though, and roasted it as instructed by Donna...and it was melt in your mouth good! All four of us enjoyed it and although my in laws thought there was a fraction too much pepper - it was a classic pepper roasted beef - they ate it all!

The 'chicken risoni and lemon soup' went down quite nicely too. Chosen by my friend and co tenant E, as a dish she would like to try, I cooked it one weekend at our beach house. All gone very quickly! A lovely lemony tang and I do like a bit of pasta in my soups ;-)

The 'white anchovy toasts' were not a huge hit. Although very easy to make and very tasty when spread on toast as per the recipe, a little goes a long long way and when there's only 2 of us to eat, some dishes last a long time!

There are soooooo many sweet things in my magazine too. The 'ginger crunch slice' was a favourite for my mum - she ate all the ones I gave her, and half the ones at my house too! 'Spiced maple biscuits' were a winner for my mother in law! The maple icing drizzled over the top was so pretty too!

My favourites would have to be the 'goat's curd toast with wilted kale' ... a definite must for my next brunch party, and the 'pasta with pancetta and porcini crumbs'. The taste of the dried porcini mushroom while not overwhelming, added such depth to the pancetta and pasta, the dish was amazing!

So far there have been no real kitchen disasters - it's probably just a matter of time though!