Catching up

Well it's been a while between posts - again - and sadly there has been very little cooking since the last post. Definitely none from 'the bible'. Well, you see ....

• there are only a few recipes left and I got a bit smug about finishing
• there are only a few recipes left and I got a bit bored with the whole deal
• we went away for a few days
• the ingredients are getting a little harder to find

Meatball soup

I did cook a couple of recipes from the magazine, but unfortunately for my tally, they were ones I had already done before. I cooked the 'pancetta, onion and olive pasta' on Wednesday night for dinner - Yum! No picture though - sorry about that!

Yesterday I re-made the 'tomato soup with meatballs'... again I have to say - Yum! Although, having said that I think it's a little bland. I did add chilli to the meatballs and sauce already, but next time I would add more zing with some lemon zest perhaps or maybe more chili.

Tarragon chicken and cauliflower
salad

We do like a bit of chicken in our house but I don't ever buy it with the skin left on, as we find it's nicer without the extra fat!  It was interesting then when I was looking for chicken breast for the 'tarragon chicken, cauliflower and fennel salad' recipe - which stated 'skin on', I couldn't find any in the shops. I'm sure that says something about the healthier shopping/eating habits of Australians. 

H'o'M was not overly impressed with this salad when he came into the kitchen while it was being prepared. Not only did it have cauliflower in it - we all know his feelings there - but it was raw cauliflower at that! 

 I thought it was very tasty though and would use the concept to make another similar salad in summer - clearly it would have to be different as cauliflower and fennel are winter produce! Last night was just too cold for a salad really!  As you can see from the picture it is a very 'white' dish - not a whole lot of colour to it. I generally do like a bit more colour in my salads. Maybe next time a red capsicum or some zucchini or even basil (would that work with the tarragon?) would liven the salad up a bit! 

While down on the farm this week I whipped up a batch of these biscuits. They are an oat, nut, chocolate combination and as I made them quite small are very easy to eat, and eat and eat!