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Anna: I am stealing Kirstin’s photo for this post in honour of the fact I made this because she loved it so much. All I can say is that we’ve had it three times in the last 3 weeks. It is quick, delicious, super easy and perfect for these hot summer evenings. Deceptively simple but absolutely wonderful. This book keeps on giving…..

To read Kirstin’s original post click here.

CBAMTurkeyBurgerWhat We’re Eating Again: Middle Eastern Turkey Burgers with Cucumber and Yogurt Sauce

From: “It’s All Good” – May 2013  Although we didn’t feature this recipe from the cookbook when we reviewed it, Kirstin did make a variation of it with her chicken burgers (made with turkey), Thai style. (Link here) “Jerusalem” also has a very good turkey burger recipe, which we’ve also enjoyed many times. (Link here)

Why: When we’re in the mood for burgers, but don’t necessarily want to eat red meat, turkey burgers fill the bill quite nicely. The trick is finding turkey mince, but I’ve found more and more supermarkets stock it now, including our local Sainsbury’s and Waitrose.

Top Tips: Because turkey is, to put it kindly, somewhat lacking in taste, you really have to add a lot of flavour from other sources.

Recipe Link: You can see the recipe Gwyneth created for turkey burgers, by clicking through this sentence. The other highly-recommended turkey burger recipe from “Jerusalem”, was reproduced by 3 Bad Mice blog, which you can read by clicking through this sentence.

Anna: These are a revelation! I have made them twice in two weeks. Admittedly I have cheated a little and added some parmesan and breadcrumbs, which perhaps is going against the point of the recipe. Gwyneth would not approve. However, I’ll use the fact that I am feeding children as my excuse. Importantly these are packed with flavour (rocket, basil, flp, sage, rosemary, onion, garlic….) and super quick to make. I roll ours into the size of golfballs and serve them with a simple tomato sauce on top of braised cabbage greens. Yum. And I make them bite-sized for the kids. I credit them with helping Isabella get used to finger foods, as she’ll happily pop them in her mouth and eat 5 in one sitting. These will become a go-to recipe if the last couple of weeks are anything to go by…. highly recommended!

 

OLYMPUS DIGITAL CAMERAWhat We’re Eating Again: Roasted Fish, Baked Clam Style

From: “It’s All Good” – May 2013  (The original post can be found here.)

Why: This dish is solidly in our Fish Friday rotation because everybody loves it.

Top Tips: Although the original dish called for sea bass, we’ve found that it works with any filleted fish. Tonight I used trout, which I can’t encourage you enough to try, as it’s locally sourced, inexpensive and delicious. As I’ve said before, I was hesitant to try trout as I thought it would be too fishy, but that is absolutely not the case if it’s fresh. Even the boys like it.

Also, because we are fond of bread crumbs in this house, I double the recipe so that there’s plenty for everyone’s fish.

(Sorry, there are no links to this recipe.)

 

Kirstin: I make this a lot, having originally made it in January 2013. It’s a simple recipe that everyone likes, and can be made in winter or summer. You just can’t go wrong with a teriyaki sauce and I love that this is a homemade one. I have actually taken a picture of this recipe on my iPad so that this recipe even comes with us on holiday. That’s how reliable it is. Finding mirin in France, is a whole different problem!

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