Barbara Does Delicious
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Monday, September 29, 2008
I've noticed a few new people friendslisting me recently(if that's you, hello: how did you stumble on this blog?), so I'm feeling inspired to start up this cooking blog again. Yesterday, I made the twice-baked goats cheese souffle from September's Delicious. They tasted good, but I didn't take any pics. Next time I cook something from the magazine, I'll blog it properly.
Sunday, July 8, 2007
Recipe from Delicious Magazine, July 2007
Prepared as an entree, Sunday 1 July 2007
Summary
Different from an every-day salad, tasty (as long as you like pumpkin, as I do) and moderately filling. The chilli and olive oil on the roast pumpkin works really well.
Cost: low, so long as you're prepared to make a few substitutions
Dishes: average
( Read the rest with step by step pictures )
Friday, July 6, 2007
Wednesday, June 27, 2007
Recipe from Delicious Magazine, September 2006
Full recipe available online from Taste
Cooked for dinner, 20 June 2007
Summary
Yummy, filling, and quick. I made it with lamb steaks, which are about half the price of french-trimmed lamb cutlets, so it was inexpensive, too. The whole meal took about 20 minutes' preparation and didn't leave too many dishes. This recipe is a keeper. Shown below with much too much of the rice for a single serve.
( Read the rest with step by step pictures )
Sunday, June 24, 2007
Recipe from Delicious Magazine, June 2007
Cooked for dinner, 26 June 2007
Summary
My partner cooked this and I wasn't in the kitchen for much of that time, but I can attest that the result was tasty and filling, and didn't leave too many dishes. I'm not a big fan of chorizo, but it does add something to this dish.
( Read the rest with nearly step-by-step photos )
Wednesday, June 20, 2007
Recipe from Delicious Magazine, July 2005, pg 42
Cooked for dinner, Friday 15 June 2007
Summary
I think these worked out as they were supposed to, but I was frankly disappointed. Like many chicken pies, these are bland in flavour and slimy in texture. If I were going to try them again, I'd make some changes: add some peas, diced carrots and corn kernels, and add some spices - perhaps curry powder.
Cost: moderately low
dishes: average
( Read the rest, with step by step pictures )
Sunday, June 17, 2007
Summary
Here's another one cooked by my partner. It's really very simple, and tasted great.
Cost: Moderate ($16.50 bought a fish sized to feed two, with some left over to throw into a risotto the next day).
Dishes: few
( Read the rest with step by step photos )
Monday, June 11, 2007
Recipe from Bread Machine: How to Prepare and Bake the Perfect Loaf
Baked for lunch, Monday 11 June 2007
Summary
This recipe isn't from Delicious, but I wanted to post it anyway. There's something very satisfying about baking your own flaky, buttery croissants from scratch. It does take time. Although most of it is resting the dough at various stages, rather than hands on work, it does require some attention. Allow four hours. That said, it is not a difficult recipe. It's something of an eye opener to see the slab of butter that goes into this. Perhaps croissants should carry a Sugeon General's Warning.
( Read the rest, with step by step pictures )
Saturday, June 9, 2007
Recipe from Delicious Magazine, June 2007, pg 102
Made for dinner, Saturday 9 June 2007
Summary
A weekend dinner, as the dumplings take a little while to prepare, though the soup is very quick. Probably a little over an hour all up. The ginger was very nice in the dumplings, and I enjoyed the soup too, though it was neither as hot nor as sour as the "hot and sour soup" at my local Thai restuarant. I'm not sure having pork in both the soup and the dumplings quite works: consider leaving the soup without meat or perhaps using beef strips.
Cost: Not extravagant, but bit more than average, since it uses tofu as well as pork.
Dishes: Just a few more than average, since it uses two pots.
( Read the rest, with step by step pictures )
Monday, June 4, 2007
Recipe from Delicious Magazine, June 2007
Made for dinner, Monday, 25 May 2007
Summary
A vivid and hearty soup, sweeter than most pea and ham soup because it uses fresh or frozen peas instead of split peas. Chunks of ham will please meat-lovers, but personally, I'd prefer the ham blended in. The texture of the meat that comes off a ham-hock is not usually the best. My partner prepared this soup; my camera and I kept him company.
Time: About 40 minutes of work in the kitchen and just over 2 hours all up.
Cost: average.
Dishes: a few more than average.
( Read the rest, with step by step pictures )
Tuesday, May 29, 2007
Recipe from Delicious Magazine, June 2007
Cooked for dinner, Sunday 27 May 2007
Summary
My June issue of Delicious has arrived, and it's chock-full of warm winter soups. This one was very nice: full of vegetables and variety, and I like the idea of serving soups with an appropriate side. The article that this was in suggested removing one of the usual ingredients from a soup (in this case, pasta) and using it as the basis for a side dish. This seems to work very well. The minestrone and its macaroni cheese side were quick to prepare (probably 20 minutes, plus time to simmer) and inexpensive, but produced a few more dishes than my average meal.
( Read the rest, with step by step pictures )
Saturday, May 26, 2007
Recipe from Delicious Magazine, February 2004, pg 88
Full details also available online at Taste
Cooked for morning tea, Saturday 26 May 2007
Summary
I was very pleased with this - it is easily the best banana bread/cake recipe I've tried (though my partner disagrees as he prefers a drier style of banana bread). Four bananas are enough that you can really taste the banana, and the pecans add interest in texture and taste. It's easy to make: 10 to 15 minutes of preparation plus 50 minutes in the oven. Cost: low. Dishes: few.
( Read the rest with step by step pictures )
Wednesday, May 23, 2007
Sunday, May 20, 2007
Recipe from Delicious Magazine, March 2007, pg 38
Cooked for dessert, Saturday 19 May 2007
Summary
Sweet, moist, lemony and not excessively fiddly. To be honest, though, I was a bit disappointed by this. You could get much the same flavour with much less effort by spreading lemon curd on white bread and adding a dollop of cream. I guess that wouldn't impress your guests, though.
Cost: Moderate. I needed to buy several ingredients, but none of them were very expensive.
Dishes: A few more than average.
( Read the rest with step by step pictures )
Thursday, May 17, 2007
Recipe from Delicious Magazine, April 2007, page 68
Cooked for dinner Wednesday, 16 May 2007
Summary
This recipe is ridiculously simple and quick, but has a more subtle and complex taste than it has any right to. The vodka takes the place of herbs in the sauce and the result, while not quite exciting, is a very good payoff for the effort. This one isn't on the Taste website yet, but Taste does have a very similar recipe.
Cost: low
Dishes: few
( Read the rest, with step by step pictures )
Wednesday, May 16, 2007
Recipe from Delicious Magazine, April 2003, page 80
Full recipe available online at Taste
Cooked for dinner, Monday 16 May 2007
Summary
My partner cooked this, but I hung around and took photos. The cinnamon and cumin in this dish smell absolutely wonderful as it is cooking, and taste great in combination with sliced orange, sultanas (US: raisins) and chicken. It's a good weekday dish and goes well with herbed cous cous.
Time: Half an hour preparation and cooking, plus half an hour marinating in the fridge.
Dishes: average
Cost: low
( Read the rest with step by step pictures )
Saturday, May 12, 2007
Recipe from Delicious Magazine, May 2007, pg 132
Cooked for dinner, Friday 11 May 2007
Summary
Although the magazine describes this as "unbelievably light", it turned out just as much a stodgy comfort food as any other lasagne. That's okay - I like pesto, and it's good to have a vegetarian lasagne recipe that doesn't seem like a half-hearted version of a beef lasagne. The quality of your olive oil can make or break this dish, but if I were making it again, I'd try halving the amount of oil. Serve with orange juice or a dry white wine to cut through the potential oiliness of the pesto.
Time: This is quite a straightforward recipe. It took me 45 minutes to an hour, plus 20 minutes baking, but most of the preparation time was pulling the leaves off the basil, which you won't need to do if you use fresh young basil from the supermarket instead of woody, overgrown basil from my backyard. It could be very quick to prepare.
Cost: Low, though it could be higher if you need to buy the basil
Dishes: just slightly more than average.
( Read the rest with step by step pictures )
Tuesday, May 8, 2007
Recipe from Delicious Magazine, May 2007, page 94
Cooked for dessert on Monday 7/5/2007
Summary
Sweet, rich, alcoholic, chocolatey and creamy, but a fiddly, time-consuming recipe. It took about an hour and a half of kitchen work plus an hour in the fridge. I'm unlikely to make it again unless I cheat and use a ready-made custard as the base instead of starting from scratch.
Cost: Pricey. I paid AU$16 for a bottle of Limoncello and about $14 for the other ingredients. Still, it does serve 8.
Dishes: lots.
( Read the rest, with step by step pictures )
Sunday, May 6, 2007
Recipe from Delicious Magazine May 2007, page 115
Cooked for dinner Sunday 6/5/2007
Summary
A good weekday meal. The squid was surprisingly tender. The sauce was a trifle bland: perhaps add more parsley or go heavy on the pepper.
Cost: moderate ($6 worth of squid was more than enough to serve two, while the other ingredients - apart from the wine - were inexpensive).
Time: 15 minutes preparation plus half an hour simmering. How many dishes did it create? Average.
( Read the rest, with step by step pictures )
Friday, May 4, 2007
Delicious Magazine, April 2002
Recipe also available on Taste
Cooked for morning tea, Thursday 3/5/2007
Summary:
Very simple and very yummy indeed.
Cost: low. Dishes: minimal. Time: Half an hour, plus three hours to boil the tin of condensed milk. Maybe 10 minutes hands-on, total.
( read the rest, step by step with pictures )
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