Here is the full list of the recipes I cooked in 2010
JAN
4.1 1 Lobster Thermidor - The internet -Seafood
11.1 2 Indian Lamb kebabs - Indian in 6 Cookbook-Indian
18.1 3 Lamb Kofta - The internet -Greek
25.1 4 Pea & Prawn Linguini - Gourmet Traveller Cook book -Pasta/Seafood
FEB
1.2 5 Berry Trifle - A & B special -Dessert
8.2 6 Tandoori Chicken - Indian in 6 Cookbook -Indian
15.2 7 Dahl with Spinach - Indian in 6 Cookbook -Indian
22.2 8 Spanakopita - Gourmet Traveller (Mar 2010) -Greek
MAR
1.3 9 Sago Gula Melaka - Food Safari- Malay/Dessert
8.3 10 Slow Cooked Greek Lamb - The internet -Greek
15.3 11 Olive fetta & onion tart - The internet -Greek
22.3 12 Orange sugar puffs - Gorgeous Cakes Cookbook- Dessert
29.3 13 Hot Cross Buns - Gourmet Traveller (Apr 2010)- Baking
APR
5.4 14 Rabbit & Mushroom Pie - Gourmet Traveller (Apr 2010) -Game/Pie
12.4 15 Potato Gratin - The internet -Vegetable
19.4 16 Cassoulet - The internet -Main
26.4 17 Lemon Curd - The Cooks Companion -Baking
MAY
3.5 18 Welsh cakes - A &B special -Baking
10.5 19 Walnut & espresso cake - Gourmet Traveller (May 2010) -Baking
17.5 20 Lemon Meringue Cake - Nigella Lawson -Baking
24.5 21 Duck L’Orange - The internet -Game
31.5 22 Reine de Saba - Julia Childs -Baking
JUNE
7.6 23 Berry Bundt Cake - The internet -Baking
14.6 24 Fish Stock - Comfort Food (Gary M) -Stock
21.6 25 Paella - Margaret Fulton -Spanish
28.6 26 Spanish Donuts - Gourmet Traveller (Jun 2010) -Baking
JULY
5.7 27 Roasted Carrot soup - Gourmet Traveller (Jun 2010)-Soup
12.7 28 Oxtail Bolognaise - Comfort Food (Gary M) -Pasta
19.7 29 Prawn Cocktail - Gourmet Traveller (Jan 2010) -Seafood/Entree
26.7 30 Duck Liver Pate - French Cooking Class -Entree/Starter
AUG
2.8 31 Caramelised Onion Relish - French Cooking Class -Relish
9.8 32 Confit of Duck - French Cooking Class -Meat
16.8 33 Duck & Pear Salad - French Cooking Class -Entree
23.8 34 Fricassee of Chicken - French Cooking Class -Meat/Main
30.8 35 Fresh Pasta - French Cooking Class- Pasta
SEP
6.9 36 Concorde Cake - French Cooking Class -Baking
13.9 37 Lamb Ragu - The internet -Pasta
20.9 38 Chocolate Chip Cookies - The internet -Baking
27.9 39 Chilli Jam - The internet- Relish
OCT
4.10 40 Pesto - Maggies Harvest (Maggie Beare)-Pasta
11.10 41 Fruit Tarts - French Cookbook (JC) -Baking
18.10 42 Eton Mess - The internet -Desert
25.10 43 Raspb white choc.muffins - Donna Hay-Baking
NOV
1.11 44 Stuffed Vegetables - The internet-Vegetable
8.11 45 Peach Melba - Nigella Lawson -Desert
15.11 46 Passionfruit Curd - The Cooks Companion -Baking
22.11 47 Red Velvet Cupcakes - The internet -Baking
29.11 48 Borscht - Naomi -Soup
DEC
6.12 49 Coulibiac - Naomi -Fish/Pie
13.12 50 Fruit Mince Tarts - Gourmet Traveller ( Dec) -Baking
20.12 51 Roasted Duck & Cherries - Gourmet Traveller ( Dec) -Game
27.12 52 Cheese Straws - The internet -Baking
Monday, January 17, 2011
Monday, January 03, 2011
52 Recipes - December & Conclusion
So finally I completed the 2010 New years resolution...and finished all 52 recipes
December
13.12 50 Fruit Mince Tarts - Gourmet Traveller ( Dec) Baking
20.12 51 Roasted Duck & Cherries - Gourmet Traveller ( Dec) Game
27.12 52 Cheese Straws - The internet (bookmarked) Baking
Overall I thought it would have gotten easier but I found that after the initial list of recipes I always wanted to try I had to get very inspired and motivated to try others. The french cooking course was a fabulous gift from Andrew and helped for the time when we were travelling ( sort of like cooking exam cramming) so good I'm back there next month for more so I'm very excited.
Nearly of the the recipes I tried I would definitely try again. The only one I wouldn't was the Sago pudding as it was just OK but still edible. Lobster Thermidor is a very special occasion dish and well worth it. Andrew initially laughed at why I bothered cooking Hot Cross Buns until I took them out of the oven and demolished 6 each with a lot of butter. Making the conserves and stock from scratch does make all the difference so Jamie Oliver and all the rest of those TV chefs aren't lying when they recommend making your own. I have to say the slow cooking was also a highlight, especially in the winter months.
Next post I will post the lot...and if anyone needs any recipe just drop me a line...or leave a comment. It seemed like a mammoth task but was worth it. Oh and my taste buds and cooking skills are all the better for it. And I weigh roughly the same so the gym ( and Chelsea my trainer) I have to say a big thanks too.
December
13.12 50 Fruit Mince Tarts - Gourmet Traveller ( Dec) Baking
20.12 51 Roasted Duck & Cherries - Gourmet Traveller ( Dec) Game
27.12 52 Cheese Straws - The internet (bookmarked) Baking
Overall I thought it would have gotten easier but I found that after the initial list of recipes I always wanted to try I had to get very inspired and motivated to try others. The french cooking course was a fabulous gift from Andrew and helped for the time when we were travelling ( sort of like cooking exam cramming) so good I'm back there next month for more so I'm very excited.
Nearly of the the recipes I tried I would definitely try again. The only one I wouldn't was the Sago pudding as it was just OK but still edible. Lobster Thermidor is a very special occasion dish and well worth it. Andrew initially laughed at why I bothered cooking Hot Cross Buns until I took them out of the oven and demolished 6 each with a lot of butter. Making the conserves and stock from scratch does make all the difference so Jamie Oliver and all the rest of those TV chefs aren't lying when they recommend making your own. I have to say the slow cooking was also a highlight, especially in the winter months.
Next post I will post the lot...and if anyone needs any recipe just drop me a line...or leave a comment. It seemed like a mammoth task but was worth it. Oh and my taste buds and cooking skills are all the better for it. And I weigh roughly the same so the gym ( and Chelsea my trainer) I have to say a big thanks too.
Subscribe to:
Posts (Atom)
