Swallowed a fly.

There was an old lady who swallowed a fly. I don't know why she swallowed that fly, perhaps she'll die.

At last count I owned 123 cookbooks and there are some I have never even used. Have set the challenge of cooking at least 5 recipes from each book and am using this blog to track my progress.

Permalink Recipe 502/615. 
Had some friends over for lunch and served up ragu di maiale e finocchio - pork and fennel ragu. 
It was a simple recipe containing onion, fresh fennel, pork and fennel sausages and tinned tomatoes but was quite delicious. Served it with some fresh pecorino cheese and home made focaccia bread.
Permalink Recipe 501/615.
As I mentioned in recipe 494, our neighbour delivered us a big box of quinces from his tree so I have been searching for all kinds of quince recipes. I actually had a go at making some quince paste in the thermomix which I used in the recipe which required some fig paste. 
This apple, almond and quince tart was surprisingly easy to make. It just involved making a simple frangipane and spreading it over two puff pastry circles and baking it the oven. Meanwhile, I cooked up some apple, brown sugar, butter and home made fig paste in the fry pan until it was golden brown. 
Then I layered the two frangipane puff pastry discs on top of each other and poured over the apple mixture and popped it back in the over for a few minutes. 
Yummo! This recipe came from Decadence - Desserts by Philip Johnson.
Permalink Recipe 499/615.
I really dislike this Surfing the Menu cookbook from Ben O’Donoghue and Curtis Stone so it was a pleasant surprise that this salad tasted so good. Actually I have to say the food in the book is generally fine, it’s just a really poorly organised book that lacks a proper index and structure to it and that means that I am generally already a tad grumpy by the time I start the cooking!  
The recipe was for buffalo mozzarella, broad bean, mint and rocket salad and it went really well with the pasta we served for lunch. Broad beans are a vegie I don’t tend to eat too much but quite enjoyed them smashed up in the salad and mixed in with pecorino cheese.
Permalink Recipe 500/615.
Might just repeat that. Recipe 500. Woo hoo! A big milestone for this blog has now been achieved…can see the end in sight! 
My cousin came down from Sydney today to visit us and it was her 15th birthday. To celebrate, I made her the raspberry white chocolate cheesecake from The Women’s Weekly Cheesecakes, Pavlovas and Trifles book.
It was a baked cheesecake with a white chocolate and chocolate biscuit crust and the body of the cheesecake contained philly, mascarpone, raspberries, chocolate, cream and eggs. Loved the fresh raspberries on the top and I think my little cuz did too!   
Permalink Recipe 498/615.
Had a go at making ‘white lipstick’ tom kha gai - chicken in coconut milk soup from Pum’s Lazy Thai Cuisine. From memory, this was one of the dishes that we made when we did the cooking class with Pum in Phuket and it was a very warming, delicious meal.
The recipe only had a few ingredients but the flavours worked well together and it is a perfect 10 minute dinner!  To make it a little healthier, instead of coconut milk I used the coconut flavoured evaporated milk. 
Permalink Recipe 497/615.
It’s not very often that I have the time to make a cooked breakfast. However, I woke up this morning and don’t have to be anywhere for a few hours so thought it was the perfect time to whip up a cooked breakfast. 
I decided on the breakfast pie recipe from The Australian Heritage Cookbook and it was very tasty with sautéed onion and potato. The funny thing is that it only took about 30 mins to make, but I guess that is more time than I usually have! 
My husband initially said he didn’t want breakfast but quickly changed his mind when he smelt the aroma wafting through the house. 
Permalink Recipe 494/615.
My neighbour has a quince tree and dropped over a massive box of quinces for us last week so I have been trawling through my books in search of new quince recipes. 
This one for quince and pistachio cake came from The Women’s Weekly Cafe Cakes book and unfortunately I overcooked the quinces so the top looks nothing like the picture. 
The cake itself was a little on the dry side, but nothing a big dollop of cream couldn’t fix! 
Permalink Recipe 495/615.
Dinner was thai-style chicken skewers minus the skewers, from the Women’s Weekly Light and Lean book. For once I actually remembered to make the marinade well in advance so the chicken could absorb the flavours for the recommended 3 hours. 
I served the dish with the recommended peanuts, chilli coriander sauce and cucumber, but also served it atop of some udon noodles. 
Permalink Recipe 496/615.
Had friend come over for lunch today and it was pouring rain outside so I thought it was time I dragged out the slow cooker for its first outing of the season. 
I made the Italian farmhouse soup from the Best-Ever Slow Cooker, One-pot and Casserole Cookbook by Catherine Aitkinson and Jenni Fleetwood. This recipe contained a bunch of root vegies and some pasta and worked well with some freshly grated parmesan. 
The focaccia you see in the background is not a recipe for this blog, but is something I whipped up for the first time using the thermomix as I forgot to go down the street and buy some bread!
Permalink Recipe 493/615.
What I love most about this recipe for the strawberry smoothie is that I managed to get it to look exactly like the picture in the book as I even had the exact straws at home! Don’t be too alarmed, it wasn’t the highlight of my day, I promise. 
The recipe comes from The Women’s Weekly Skinny Food book and comes in at 187 calories. I made it in the thermomix and it just consisted of some milk, fresh strawberries and frozen strawberry yoghurt. Not quite the ideal breakfast for a rainy day, but I enjoyed it nonetheless. 
Permalink Recipe 490/615.
This innocent looking dish is the reason I have been leaving all the windows open in my house today - it stunk the place out! 
It’s a mixed vegetable curry (or kath kaha) listed in the Phaidon India cookbook from the Kerala region. Firstly you needed to make the roasted coconut paste which consisted of fresh coconut, chilli, coriander, cloves, peppercorns, cinnamon and onion and even had my husband’s eyes watering as he entered the kitchen. 
Then it was a matter of mixing a heap of standard vegies and asafoetida, mustard seeds, cumin, tumeric, mace and bay leaves for more flavour. 
The verdict? While it tasted great, not sure it is worth the subsequent airing of the house which I think will go on for days!
Permalink Recipe 489/615.
Ok, so clearly not the best photo I have ever taken. Note to self - check photos more carefully before freezing the dishes. 
Lasagne has got to be the ultimate transportable comfort food doesn’t it? I think it’s in Death at Funeral when everyone keeps bringing the widow lasagnes.
So I thought it would be remiss of me not to bake a lasagne and freeze it. In an attempt to clock up some more recipes for this blog, thought I would follow the vegetarian lasagne recipe from The Women’s Weekly Light and Lean cookbook. 
The recipe included layers of red capsicum, zucchini and eggplant and I also added in some leftover roasted pumpkin that I found lurking in the back of my freezer. The top layer was a combo of ricotta, cheddar and parmesan. 
Tasty! 
Permalink Recipe 491/615. 
Next up in my freezing marathon was chicken and vegetable soup from The Women’s Weekly Light and Lean book. This soup contains a load of vegies - leek, carrots, potato, zucchini and butter beans which I think will be perfect for after bambino arrives. 
Gotta love comfort food. 
Permalink Recipe 492/615.
This recipe for teriyaki fish from Doyles Seafood Cookbook surprised me in its simplicity as it was so tasty. 
Basically it only involves marinating the fish in some soy and mirin for a couple of hours and then cooking the fish. Despite its simplicity, the flavour was fantastic and it is something I would definitely make again as the lightness of this marinade was so much better than the stuff you get in bottles at the supermarket.
And a little bit of useless trivia for you - apparently the recipe was supplied by the former Information Officer for the Japanese Consult General in Sydney, with the help of his librarian. 
Permalink Recipe 488/615. 
A new speciality Indian grocery store has opened up in our regional town which is very exciting as now I don’t have to stock up on goodies every time I go to the city. 
This dish also came from the Phaidon India cookbook and is called tamatar bhatkalikura - tomato curry with coconut and spinach. Thanks for our new local grocery store I was able to purchase the coconut I required for the recipe. 
This smelt amazing as it was simmering away on the stove - there is something about the smell of cumin and fresh curry leaves.