45/100: Sweet Potato & Chickpea Salad – from this recipe. Roasted sweet potatoes are obviously delicious, and this is a great substantial salad that also works as a main meal.
46/100: Muesli Muffins – from this recipe. I made a batch of these and froze them, and they were very handy to take to work for morning tea. They aren’t exactly delicious little cakes – they taste like the healthy little muesli and apple concoctions that they are, but they’re very tasty, particularly when warmed up.
47/100: Paleo Pumpkin Bread – from this recipe. Using raw grated pumpkin in this dish gives it a very different flavour to something made with cooked pumpkin. It’s more vegetabley than the sweetness you’d expect from cooked pumpkin. This is very much a savoury loaf, and was nice with a bit of avocado spread on it.
48/100: Granola – from this recipe. Any sort of homemade granola would be delicious, I think, and this recipe was really nice – sweet and crunchy, the perfect topping for yoghurt. Homemade yoghurt, of course! (Well, if you’ve been well organised and haven’t broken your slow cooker. No, I haven’t done anything like that. Stop giving me that look.)
49/100: Raw Beet Salad – from this recipe. I hereby pronounce Yotam Ottolenghi the King of Salads. All of his salad recipes are wonderful. This one is crunchy and refreshing and generally divine.
50/100: Roasted Cauliflower & Grape Salad – from this recipe, and another Ottolenghi salad. The combination of roasted cauliflower, grapes and cheese sounded weird to me, and yet it is just the perfect combination of nutty roasted cauliflower, salty cheese and sweet grapes.
51/100: Split Pea & Bacon Soup – adapted from this recipe. (Don’t click on that photograph, it looks like someone threw up in a bowl. Well, refrain from clicking and also put that unpleasant image out of your mind.) I added zucchini and sweet potato, which according to a horrified friend made this an “abomination!” and not a proper split pea soup at all. Despite my cooking crimes, it was delicious.
52/100: Spiced Beef with Hummus – from this recipe. That blog does a great job of making this dish look vastly more appealing. It’s a deliciously simple little midweek recipe, and the spices and hummus go beautifully together.
53/100: Chickpea & Choc Chip Cookies – from this recipe. These are made from whizzed up chickpeas, and the only thing that really stops them from tasting like little lumps of peanut butter and chickpeas is the liberal use of chocolate chips. They’re reasonably tasty gooey little morsels, but unfortunately nothing made with chickpeas is ever going to compare to an actual cookie made from flour, despite people’s emphatic attempts to convince you that “no-one will know the difference!”. Yes, they will.
54/100: Tourtière – from this recipe and using this recipe for the pastry. Both recipes were excellent – the pastry is rich and buttery (just don’t think too hard about the amount of butter/fat in it), and this is a fantastic pie – not as intensely pork-y as it smells while the filling is cooking (which I was pleased about, not being a really enthusiastic fan of pork except in the form of bacon. I mean, obviously. I’m not insane.)
55/100: Grown Up Birthday Cake – from this recipe. The cup of olive oil and a cup of white wine included in this cake batter sounded odd to me, and I don’t know that I would have made it if it hadn’t been recommended to me. I should always disregard my instincts because this is lovely, with a very delicate flavour, and as per the title, a great birthday cake for adults.
56/100: Butter Tarts – from this recipe. These are like… gooey little caramel syrup bombs. Delicious.
57/100: Naan Bread – from this recipe. Soft, delicious naan bread – a quick accompaniment to curry for dinner.
58/100: Seed Loaf – from this recipe. Is this a “loaf of bread” that will “change your life”? No, it is not. Well, perhaps the discovery of seed loaf might change your life, I don’t know. I don’t judge. (I do, actually, but I do so in the full knowledge that I’m a terrible person, so that’s all right.) But it is a nice seed loaf with a good combination of nuts and seeds.
59/100: Quinoa & Vegetable Slice – roughly adapted from this recipe. How to get your reluctant partner to eat quinoa? And zucchini? Surround them with eggs and bacon. A good way of incorporating leftover cooked quinoa into a weeknight dinner.
60/100: Beetroot & Red Cabbage Slaw – from this recipe. It’s another Ottolenghi salad. I don’t need to tell you that it’s delicious. Of course it is.
61/100: Cashew & Cauliflower Mash – from this recipe. Put aside the fact that it’s inspired by a recipe from a Tim Ferriss book (I know, try and suppress your nausea), and that it’s described as satisfying carb cravings “without the guilt”, simply focus on the fact that this is cauliflower cooked with coconut milk and cashews. It’s beautiful. It’s amazing. You can eat it with everything. I am having a bit of a love affair with cauliflower at the moment though, so I might be slightly biased.
4 thoughts on “100 new recipes: part six”
Thank you for sharing more Ottolenghi salad recipes – I agree they are excellent. Re your slow cooker – I have recently been introduced to an Ecopot and a Dreampot. I think the latter is superior but it is also more expensive – they are basically insulated cooking pots which use a minimum amount of cooking heat to begin with and then rely on their thermal qualities to complete the cooking. Fantastic for camping and would also save power costs at home.
[…] Tourtiere – recipe number 54 from the sixth round-up. The first time I’d made a proper meat pie in this way, and this pork pie has a wonderful […]
What a fantastic project! Love the idea – and loving browsing your recipes and how they went for you. I’m looking forward to trying a few… Cheers
Thanks Rachel! It was a very enjoyable project, and really expanded my level of comfort with experimenting with recipes.