Weekend Cooking: Library Loot!

 

I am trying to make sure that I borrow cookbooks from the library where I can so that I can literally try it before I buy. To be fair, sometimes it does seem as though I am just delaying the inevitable because so far this year I have ended up buying 3 cookbooks after I initially got them from the library! 

Today I am sharing the three cook books that I currently have out from the library right now. I also have numerous novels out that are a bit foodie, but I am focussing just on actual cook books for now!

Delicious: Love to Eat: Around the World in 80 recipes by Valli Little

The author of the month for July in the Lambs Ear Cookbook Club was Valli Little who was the editor in chief for Delicious magazine. This book is decided in sections based on countries ranging from European (Italian, Spanish, French and British) to Austalian, Inidan, Asian and Middle Eastern. The first time I went through the book there were a few things that looked nice but only a couple that I had to make. However, every time I go through it now I find more and more. If I had more time with the book I would like to cook at least one thing from most of the chapters. So far, we have cooked

Chocolate Orange Cake (Spanish) - This is one of those cakes where you boil the whole orange for a couple of hours and then use it in the cake. It was a really delicious cake.

Slow Cooked Mexican Beef with guacamole and lime crema (Mexican)- We are actually cooking this one in the coming week. 

Truffled Chicken with Champagne Sauce (French) - I think this champagne sauce is going to become a regular whenever we do a roast chicken.

Sticky Date Pudding Cake (British) - This was an absolute winner of a recipe! Easy to do and tasted delicious!

Thai: Anywhere and Everywhere by Nat Thaipun

Nat Thaipun was the winner of Masterchef Australia in 2024. In one of the episodes, she won a prize to go to the UK to visit Jamie Oliver, and he has provided the foreword to the book, as well as chosen this as one of his cook book club selections, which is where I heard about it! I was kind of surprised that I hadn't heard of it before this!

If you love Thai food, this book is exceptional. She spends time talking about the different regions of Thailand and how the flavours vary in each area, how to make the staple pastes, seasoning, marinades and garnishes 

Each recipe has the title written three ways. The first is in the Thai writing, then in western style of writing but with the Thai name and then the English translation. 

It is a beautifully presented book, and I look forward to cooking some more out of it before it has to go back to the library! The one dish we have cooked from it so far is Grapow Moo which is a Basil stir-fry with pork. It is served with rice and a fried egg on top! It was pretty easy, and very tasty. 

Midnight Chicken (& Other Recipes Worth Living For) by Ella Risbridger

This is the book that I picked up from the library this week, so I haven't really had a chance to go through it properly yet. I have, however, heard so many good things about this book. One of the interesting things about this book is that there are no photos of the recipes. Instead, the book is filled with beautiful illustrations. 

I have heard that this is the kind of cook book that you can read like a novel, from beginning to end. It charts the story of how cooking helped her rise from the depths of grief and mental health issues. I am looking forward to digging into it soon!

This was a Cook the Books selection a few years ago but I never explored it at the time. I can't remember if it was difficult for me to track down or what. Better late than never though!

Weekly meals

Saturday - Scrambled Eggs on Toast
Sunday - Lasagne
Monday - Swedish Meatballs, mash and broccoli
Tuesday - Thai
Wednesday - Bacon, Risoni and Vegetable Soup
Thursday - Lasagne
Friday - Bacon, Risoni Vegetable Soup

Weekend Cooking: Sunshine, Lemons and Sea Salt by Donna Hay

I mentioned a couple of weeks ago that I was going to try to start cooking along more regularly with the Lamb's Ear Cookbook club. The February cookbook is Sunshine, Lemons and Sea Salt by celebrated Australian cook Donna Hay.

As you might note from the photo above, I actually own quite a few cookbooks by Donna Hay, and yet I don't often cook out of them. Part of the reason is that everything looks so beautiful that I am intimidated by it. And because it always looks so good, I assume it must be complicated. When I cook I do tastes good, I don't often do looks beautiful! I am therefore often guilty of using her books as though they are coffee table books. I mainly just look at the pictures. 

I am not only talking about the food. Even the book is beautiful, with great pictures, a nice layout, and a ribbon! I love it when a cookbook has a ribbon. It instantly makes it a better book!

The book starts with a chapter on styling where she gives tips on how to make your lunch or dinner settings look amazing by saying things like "consider those vintage copper pots, ceramic saucepans and teapots in your cupboards the unsung heroes of your table." I don't really have any of those in my cupboard**, but I get her point. The styling tips continue throughout the book, especially in the menu sections 

The book is then divided into a pretty normal structure with chapters called

Sunrise: Win the morning, win the day (yes, I suspect Donna Hay is a morning person! lol)

Light lunching

Summer nights, simple dinners

Sunny sides that double as snacks

Sweet and sunny treats

Anything-but-basic basics

From there the structure of the book changes into a section called Coastal Celebrations where we get four suggested menus for entertaining from starters to mains and desserts, including the aforementioned styling suggestions. The four menus are called

Sailing into lunch

Summer in bloom

There's no party like a taco party

Coastal 

I have already cooked quite a few things from this book, but there is more I would like to make including the recipes below.

Tomato and mascarpone tart - This was so delicious and would be super easy if you bought premade shortcrust pastry

Crushed potato galette - We served this when we had family for dinner, and it was a hit. Soft on the inside, crunchy outside. Will definitely do again. 

Crispy lemon and garlic roast chicken - A bit unusual with the use of miso paste but definitely tasty and we plan to make this one again.

Thai chicken in lime and coconut - It's always good to have another tasty meatball recipe. I am thinking about having a whole week of different meatballs but I am not sure the rest of my house would agree

Korean fried chicken burgers - Making this tonight!

Sticky soy and miso chicken

Passionfruit powder puffs

Lemon and elderflower bundt cake

Passionfruit meringue tart

Crispy meringues with poached vanilla pears

Originally, I borrowed this book from the library, but we have already cooked quite a lot out of the book, and some of the recipes could end up in our regular recipe rotation, so I did end up buying it!

When I was thinking about recipes to share, I originally had something else in mind, but when I said we had made this recipe in my Weekly Meals section last week, Jackie mentioned that she was curious about this recipe so I decided to share this one instead. 

Thai chicken in lime and coconut (Donna Hay)

750g chicken mince
6 Thai lime leaves (also known as kaffir lime leaves)
2 tbspn finely grated ginger
2 tbspn finely grated lemongrass
2 tbspn finely chopped coriander leaves (also known as cilantro)
1/2 cup (30g) panko breadcrumbs

Lime and coconut sauce

1 tbspn grapeseed or vegetable oil
1/3 cup  (100g) store-bought Thai red curry past
400ml coconut milk
1/2 cup (125ml) good quality chicken stock
1 tbspn fish sauce
1 1/2 tbspn lime juice
1 tbspn caster (superfine) sugar
2 Thai lime leaves, finely shredded, extra

To serve

Extra coriander (cilantro) sprigs, shiso leaves (optional) and lime wedges

Place the chicken, lime leaves, ginger, lemongrass, coriander and panko in a large bowl and mix to combine. Roll the mixture into 16 balls and place on a baking tray lined with non-stick baking paper. Refrigerate for 30 minutes or until firm.

To make the lime and coconut sauce, heat a large frying pan over medium-high heat. Add the oil and curry paste and cook for 1 minute or until fragrant.

Add the coconut milk, stock, fish sauce, lime juice, sugar and extra lime leaves and stir to combine. Bring to a simmer and cook for 5 minutes or until the sauce has thickened and reduced. 

Add the chicken and cook for 10 minutes, turning halfway, or until cooked through.

Serve with the extra coriander, shiso leaves (if using) and a squeeze of lime. 

**I have asked my husband to rejig the storage in one of the spare bedrooms so that I can reorganise to see if I have any of things I could use for smart styling. The challenge then will be to fill it up, right?

Weekly meals

Saturday - Scrambled eggs on toast
Sunday - Mexican Chicken and Rice
Monday - Pork Schnitzel, mash, mushroom sauce and broccoli
Tuesday - Nasi Goreng
Wednesday - Chicken green curry pie
Thursday - Chicken, mushroom and broccoli pasta bake
Friday - Takeaway

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page