20/100: Red Wine Braised Beef Short Ribs – from this recipe. I actually used something described as beef spare ribs that I found in Woolies, and decided during some mid-shopping-trip googling were similar enough. The husband found them a bit fatty, but I loved them – they cook down in the red wine until they fall off the bone, and taste incredible.
21/100: Beetroot & Caramelised Onion Tart – adapted from this recipe. First up – this pastry recipe is incredible. So simply to make, and so crunchy and tasty. The recipe needs a bit of tweaking to work – I couldn’t roll out the pastry, but it presses perfectly well into a baking tin. I think you could take it down to two beets, rather than three, and they need to have some of the moisture taken out of them – drained on a paper towel, or given a squeeze – I had to cook the tart for ages before it finally set.
22/100: Date & Spinach Salad – from this recipe. This salad is incredible. Seriously. Such an amazing blend of flavours, the crunchy bits of pita and almond next to the marinated dates – I want to make it again already.
23/100: Hot Yoghurt & Barley Soup – from this recipe. I was a bit sceptical about this at first – hot yoghurt? Basically raw egg? But it’s really nice – refreshing, despite being a hot soup, sour and minty, and the barley makes it nice and filling.
24/100: Quiche Lorraine with Carrot & Oat Pastry – I used the pastry from this recipe. I pre-baked the pastry at 180C for about 15 minutes, then fried bacon and onion together, added it to the shell, and poured over a whisked mixture of 5 eggs, 2 cups of milk, salt and pepper. I think it probably cooked for between 30 – 40 minutes before it was set.