New food books are always eagerly devoured cover to cover within days, with recipes keenly marked, but when the stack of books acquired in past 12 months are vying for attention with the towering magazine pile teetering precariously on the three legged coffee table – placement is absolutely critical, otherwise a magazine avalanche and an upended table results – the time has come to bring back My Food Magazine Resolution.
December provided the perfect opportunity to use some of those marked recipes. With meringues simple to make, easy to transport and a crowd pleaser every time, Fiona Hugues’ cappuccino meringues from the November / December 2017 Taste Magazine #126 made an appearance no less than three times during Christmas festivities.
Christmas Day this year was a simple affair – salads and seafood – and possibly meringues for dessert! The peach, mozzarella and Israeli couscous (swapped out the fregola) salad from #126 Taste Magazine and Yael Shochat’s (Ima Cuisine book released mid 2017) Mediterranean slaw were perfect partners for a smorgasbord of baby octopuses, prawns and scallops.
With the humidity proving a challenge over January, the less time spent in a hot kitchen the better. Clare Aldous’ buffalo sauce online or in Dish magazine #76 – a firm favourite on chicken wings – made the perfect sauce for fresh sweetcorn or drizzled over leftover sweetcorn, crispy bacon and salty feta.
Finally, for this recipe roundup a variation on Dish magazine #64 Fresh Cherry Crumble Tart (note shown as individual tarts in magazine). After a false start earlier in the week when the pastry (round one) collapsed in the humidity – resulting in a boysenberry and chocolate parfait (forgot the photo) – friends would have been none the wiser had the kitchen bench not been covered in flour! Round two – attempted to re-roll the refrigerated pastry – an epic fail so round three was a quick trip to the local supermarket for pastry sheets! Voila one Fresh Cherry and Chocolate Tart to share with family visiting from Australia.
Of course there were plenty of other dishes made, and shared with family and friends over the past couple of months, with lots of local market visits, but that pile of books and magazines are calling out to be used. It’s time to broaden our everyday menus and use more of those marked recipes.
Watch this space and please help keep the recipe resolution on track throughout 2018.