I’m going to try and get back into the habit of posting menus every week. I usually make 95% of everything that’s on the menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunches compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.Continue reading
I wouldn’t say any of the food I make is authentic in any sense but I kind of feel like I’m sometimes stretching the idea of what some foods are. Either way this is undoubtedly a paella even if I made a small adjustment of not using fresh cod pieces but instead I was gifted minced fish and rolled those into balls. It’s practically the same to switch out the minced fish for fish pieces at the end and I’m sure both are great so feel free to play around with whatever you have on hand.Continue reading
Originally I was supposed to use white beans in this soup but I only had chickpeas on hand and those worked just fine. When I made this a second time I did use the white beans which were just as good but I also chopped the chard much finer which is my best suggestion otherwise this absolutely delicious soup is not to be missed. I wouldn’t skimp on the heavy cream it is what takes the soup over the top. I found this soup to be too filling for extras but no one would complain if you made a nice bread with it I’m sure.Continue reading
The recipe so nice I made it two weeks in a row. This is a really super simple tear and share style bread which is basically savory cinnamon rolls. If you weren’t in the mood to make your own roll dough you could probably substitute ready made pizza dough as well. The original recipe called for a spicy masala paste but all I had on hand was harissa, I imagine any fairly dry sauce or paste like pesto would do but even a savory jam would probably be nice.
Spicy Cheese Rolls
I was looking for a beanball (or a “meatless meatball” if you prefer) and found this recipe could be baked and that’s just about my favorite way to make things because you don’t have to fuss too much. What I will say is that you should be careful about how much bread/flour/filler you add because these can get a little heavy if you add too much binder but otherwise they’re really pleasant especially when served on top of pasta with some tasty red sauce.
I guess this is a recipe but it’s more of a vague idea I had when I accidentally ordered too many plums. I originally stored the plums in the fridge and when they got a little less enticing to eat I decided they could become a baked good instead. This is very much a throw together recipe, you can adjust it to make as much or little as you like. You can make the streusel style topping I used or make an oatmeal topping if you prefer and it’ll pretty much turn out nice either way. I would recommend it for a rainy day with too much fruit.
If you’re not British you might not be familiar with the concept of fool which is usually a kind of puree fruit dessert. This parfait was inspired by a Christmas fool using fruitcake posted to the BBC but also didn’t really fit the definition of “fool”. In the end it’s basically a chocolate cake with fruit and whipped cream in a glass and you can call that whatever you like but the name “fool” is cute for a dessert so it’s fine if that’s what you want to call it. I used this chocolate cake recipe which takes about 5 minutes to throw together but feel free to use store bought cake or your own favorite chocolate cake.
Technically you don’t have to roasted the squash before you make this soup but the flavor is much richer if you do and it’s easier to cut squash up if you roast it first. You can absolutely used pre-cut squash and roast that also. This soup is a real warm winter treat and can be topped off with crushed nuts, breadcrumbs, or grated cheese. Paired with a nice roll or a salad it can easily be a full meal.
Even though this looks like a very fiddly meal, it’s actually not a big deal. I’ve been making pasta quite a lot lately since I bought a pasta maker and it’s both really easy and satisfying. You can always buy the squid ink pasta and simply make the topping / sauce which make this a 15 minute meal if you have lump crab or canned crab. For sure this meal turns any night into a very fancy date night.
Squid Ink Pasta with Crab Meat
This is such an interesting cake and it’s really delicious too. The layers are supposed to look like the waves of the Danube. I’m not entirely sure I understood how to achieve this effect the first time I made this recipe but it’s certainly good enough that I’ll probably give it another try in a few months. It’s not complex per se but it does have quite a lot of parts. I cut down on the amount of buttercream frosting used as well because I like more balance in my cake but if you feel like you need 6 leagues of buttercream on your cake, I’m not going to stop you.