Anna: I don’t think this is my favourite Bill book.
Kirstin: I think we’ve been spoilt with his previous books. I’m still using the Asian Everyday book every week. I even blogged about it for the photography.
Anna: I think that I love the layout, the design and the photography. But I just don’t think the premise stacks up. The recipes aren’t any easier than any of the other recipes.
Kirstin: But they were yummy!
Anna: Yes, they were yummy. But I didn’t save any time. And some of the recipes are actually more convoluted than recipes in his other books. I guess my expectations weren’t realised.
Kirstin: I know I will be back here as the months change, trying out more of these recipes. I loved all the ones I made. Thank you Bill!
Overall Grade (A- F): A from Kirstin, B from Anna
Best recipes: Goulash (Anna), Salmon (Kirstin).
Grade for Photography (A-F): A.
Any disasters? No.
Bookshelf or Charity Shop Donation? Bookshelf, for sure.
Anna: To start let me tempt your tastebuds with white bean crostini. Would you like a trowel to serve this with?
Kirstin: It tastes deslish with the salsa verde though, don’t you think?
Anna. But without the salsa verde it would just be white bean cement. I don’t why I persevere with these white bean recipes. They always turn out the same.
Kirstin: Well look at my disastrous focaccia! Ho hum!
Continue reading “An Autumnal Feast from “Easy”.”
Peter: Oh look. Another meal with cannellini beans. Have we turned vegan?
Anna: That’s what comes of a chapter entitled ‘Tin of Beans”.
Peter: It’s certainly filling. And it seems like it could be a sensible store-cupboard soup. Can it be rustled up quickly?
Anna: Yes, it was pretty quick. It tastes a bit meh to me though. What it’s crying out for is some chilli, or pancetta, or both. But it does what it says on the tin. It’s a white bean soup!
Despite turning my dining room upside down trying to find the dialogue for this curry recipe from Bill Granger, I couldn’t find it. To summarise: everyone liked it, even the boys.
When I expressed surprise that I made a curry recipe that they actually liked, they pointed out there were others that they liked too. So I trolled through the Cookbook a Month archives, and sure enough, there were other curries that they liked.
In fact, the other curry that they liked was from “Bill’s Everyday Asian” and it was remarkably similar to this one. However, I do think that this version is slightly superior if only because you don’t need to make the curry paste yourself. You just take what you need out of the already made tandoori paste.
In my case, as I couldn’t find tandoori paste, I used tikka masala curry paste. Just so you know, I did a fair amount of time on the internet and reading other cookbooks to see if that was a fair substitution. In the end, the website of Patak’s, who make most of the curry paste in this country, said it was fine, so I went for it.
Continue reading ““Light Butter Chicken” from “Easy””
Tom: This is fantastic! Sausages, burnt onions, peppers, bread and red wine. Yum!
Ella: Is there something different about the sausages?
Kirstin: They’re yummy Italian sausages! Do you like them?
Ella: I prefer the normal ones, but yeah, these are OK.
Miles: This is the second best bread.
Tom: Which is the best bread then Miles?
Miles: The bread mummy made today.
Kirstin: Ah yes. That will be the fruity bread my new bread maker made for us then.
Miles: In Moshi Monsters, can you become a member forever?
Tom: You would have to keep paying forever. What tends to happen is that people play games for a while and then when they grow up a little bit, they decide they want to play something else instead, like Minecraft.
Ella: I play Moshi Monsters still!
Peter: What is this that we’re eating?
Anna: Thai yellow curry. I made the paste from scratch.
Peter: Good curry paste. Is there any leftover?
Anna: Yes, it’s in the fridge.
Peter: We should freeze it.
Anna: Bill doesn’t say whether that’s possible in the recipe but we may as well try. It’s just going to go off in the fridge otherwise.
Peter: I like fish curry and this is nice. Not too soupy. Probably could have been hotter, but that’s just me. I’m sure you can change the paste for next time.
Anna: It was pretty easy to make but this recipe would have been super quick with shop-bought paste. I may just do that short-cut in future so I don’t have to fuss with washing up the food processor, or getting it out of the back of the cupboard for that matter. What did you think of the coconut rice?
Peter: I didn’t notice. I thought the sauce had the coconut milk in it.
Anna: They both did. Coconut cream is a little too indulgent for me. If you didn’t even notice it then there’s no reason not to do normal rice next time!
Miles: Why does food have to be so complicated?
Kirstin: This wasn’t very complicated. Just a little trickier without any gas to boil the potatoes. But I got there in the end. And think of the toasty boiler system we’ll have up and running soon!
Georgia: This is so yummy!
Continue reading ““Baked Fish with Capers, Potatoes and Lemon” from “Easy””