I try to cook dinner at least once a week, and while I definitely aim to mix it up and try new things, there are a few old faves that always wind up on the menu again time after time. Here are a few that I can't resist:
These are so easy and so delicious; for anyone (like myself) who can't get enough of sweet/savory combinations this is perfect. This is a great way to use peaches in season (like right now), but they can also be made in the winter with mangoes (which we get shipped in from some tropical locale so we can eat them whenever). The honey/lime drizzling sauce is a delicious little addition.
(pic courtesy of Nummy Num Num)
I would pretty much eat risotto everyday. In my opinion it is the ultimate comfort food, and frankly it's not really all that bad for you. I never add butter at the end if the recipe calls for it, and usually I use margarine or "butter spread" to cook the mushrooms in. It never ceases to amaze me how creamy rice can get just from cooking it down with wine and chicken broth. True perfection.
(photo above not of actual recipe)
(pic courtesy of isablue)
I adore scones. These are best with devon cream and jam, but since devon cream is somewhat expensive I usually just use butter and jam (strawberry preferably). I substitute dried apricots for the fruit the recipe calls for, but really this could work with whatever dried fruit you have on hand.
(once again, photo not from this recipe)
4.
Turkey Marsala with Sauteed Spinach
Just joking with the above photo. This recipe makes a really delicious and healthy meal. I like to use mustard greens instead of spinach, but really any dark greens would be fantastic (and so good for you). The sauce you make with the pan drippings is so delicious I literally drank the remains of it when I last made it. A really great recipe for anyone who thinks they don't like spinach.
Finally, here's a recipe I made last week from Jamie Oliver's cookbook
Jamie's America. Jamie is one of my favorite chefs and this cookbook is full of really interesting and
different recipes from different parts of the U.S.
*Sher-Ping Pancakes:
For the dough:
450g white flour, plus extra for dusting
225ml of water
4 tbsp of vegetable oil
Sea salt and freshly ground black pepper
For the filling:
400 ground pork
A handful of finely grated cabbage
A small bunch of fresh cilantro
A thumb-sized piece of fresh ginger, peeled and grated
4 spring onions, finely chopped
1 clove of garlic, peeled and finely grated
Sea salt
Fresh ground Szechuan pepper
To serve:
Sweet chili or hot chili sauce
Soy sauce
2 limes or lemons cut into wedges
What we have to do:
1. Make the dough by mixing the flour, water, vegetable oil and a pinch of salt and pepper. Use your hands to knead it until smooth. Cover it with plastic wrap and let it rest for a couple of hours.
2. Mix all the filling ingredients in a bowl. Scrunch everything together with your hand, season well with a good pinch of salt and
Szechuan pepper
3. Dust a clean surface with flour and cut the dough into 8. Divide the filling into 8 even piles. Oil a tray and your hands. Pick up a piece of dough and create a patty like a mini pizza about 12 cm across and 1 cm thick.
4. Take one of your piles of the filling and pop it into the middle of the dough, then gently stretch the edges of the dough out, folding them back in over the filling Do this all the way round and, once closed, press down on the stuffed pancake with your hand. It should be about 2.5 cm thick and 8 cm across
5. Lay the pancakes on oiled tray and put them in a fridge for 20 min or so.
6. Pre-heat a pan on a medium heat. Add some vegetable oil and lay each pancake, folded side down, in the pan. Gently push down on them with a fish slice to flatten them slightly. Keep doing this until they're about 1 cm thick and 10 cm wide. Be careful that pan's not too hot, though, otherwise your pancakes will brown before they are cooked through.
7. After 4 min. you'll have golden colored pancakes, so turn the pancake over, push then down lightly and cook them for 4 min on the other side. When they are golden and crisp, the meat should be perfectly cooked, but you can always break one open to check.
8. To serve, pour chili sauce into one bowl and some sauce into another. Pop a few wedges of lime or lemon on the side for squeezing over, and dunk away in your sauces. Enjoy!!!
These were delicious and I was so proud at how they came out looking JUST LIKE THE PICTURE! That has got to be the most satisfying thing when you cook a meal.
I served them with a salad of butter lettuce, radishes, pea shoots and avocado with a vinagrette I made with olive oil, balsamic vinegar, dijon mustard and lime juice.
