63/100: Roasted Eggplant with Crispy Chickpeas – from a recipe in the Smitten Kitchen book, written about here. Nice easy unattended-in-the-oven dish, and the combo of silky roasted eggplant and crunchy chickpeas is great.
67/100: Mixed Bean Salad – from this recipe. Ottolenghi salad. Marvellous, as always.
68/100: Spiced Chickpea Salad – from this recipe. Another Ottolenghi salad (I served both this one and the Mixed Bean Salad at the same lunch). This one is amazing – the spices on the chickpeas are beautiful, and I loved the mixture of vegetables, including radishes.
69/100: Fresh Cheese – from Mark Bittman’s recipe, described here. A little bland, and could have done with more salt and more compression, but was lovely crumbled over salad, and an interesting experiment.
71/100: Strawberry & Rhubarb Pie – from this recipe. Strawberries were plentiful and cheap here this winter. This was a beautiful pie – not only the beautiful pink filling, but the sweet and tart mixture of the strawberries and rhubarb was perfect. Looking at the photo of it makes me want another slice. I don’t make enough pies.
72/100: Red Wine Velvet Cake – from Smitten Kitchen’s cookbook, described here. This was a lovely birthday cake – the red wine doesn’t quite cook out and it has a headily intense flavour with the chocolate.