October: Magazine Recipes

October disappeared in a whirlwind.  So quick and easy seems to be the theme for the month; whether it’s been revisiting old favourites or exploring simple new ideas.  With next to no entertaining at home, experimenting with newly discovered recipes has taken a backseat.  Instead, I’ve found myself cooking old favourites – usually without a recipe using whatever ingredients are in the garden, pantry and fridge.

Pizza is always a weekend favourite.  Toppings can be prepared while the pizza base is defrosting.  One day I’ll get my head around making pizza dough but good things take time, right?

Simply love (made it twice) this white pizza with asparagus and green olives topped with handfuls of baby spinach.  White, because there is not a tomato in sight. The recipe is in the latest (issue #62) of Dish Magazine.

Simple ingredients for a flavoursome pizza

Simple ingredients for a flavoursome pizza

Keeping it light and tasty

Keeping it light and tasty

Topped with fresh baby spinach leaves

Topped with fresh baby spinach leaves

Sunday nights call for a lazy dinner with leftovers perfect for Monday lunch.  Last weekend I reached for that very same issue of Dish Magazine, and with fingers and toes crossed (a supermarket trip was out of the question) checked for supplies.  Substituting pasta spirals for spaghetti, we had everything we needed and no one noticed the pasta was a different shape.

Spirals (spaghetti) with prawns, lemon and parmesan.  Pungent fresh soft herbs from the garden, slithers of spring onions and a hint of chilli – simply defrosted a red chilli from last year’s crop.

Lemon, parsley and parmesan with a hint of chilli

Lemon, parsley and parmesan with a hint of chilli

Prawn, lemon and parmesan spirals

Prawn, lemon and parmesan spirals

With the marked up recipes growing at an incredible rate it’s definitely a good excuse to gather people together during November.

Michelle

September: Magazine Recipes

Absolutely love that asparagus announces spring’s arrival and we all know that means summer is sneaking up on us too. While the latest food magazines are bursting with spring fare, September’s recipe roundup is more 'any time of the year' fare – simple ideas packed full of flavour.

It’s not often I cook from a book purchased the same weekend but having sampled the delights of roast salmon with lemony crème fraiche from Unna Burch, The Forest Cantina’s new book My Garden Table, at a Cook the Books ‘meet the author’ event I couldn’t resist recreating the dish for friends on a Sunday night.

Roast salmon with beans and couscous

Roast salmon with beans and couscous

The original idea was a lazy Sunday dinner and to get everyone cooking.  When one friend arrived with a back injury and another texted to say she had lost track of time, it was easy enough to delegate the small tasks and get things underway.  

Baked feta and rosemary, drizzled with honey and a sprinkle of dukkah (someone forgot to buy walnuts) – served with oat biscuits and a Pinot Gris it was a match made in heaven. It’s my take on a recipe from Petite Kitchen. This time it was cooked slightly longer and served in the ramekin, keeping it nice and warm, just watch those fingers on the dish.

A drizzle of honey before serving takes this dish up a notch

A drizzle of honey before serving takes this dish up a notch

Followed by roast salmon topped with a lemon crème fraiche dressing on a bed of herb-infused Israeli couscous and a side of beans with toasted almonds. Simple and very satisfying; better still it was ready in less than 40 minutes.

Dusted with icing sugar and a dollop of softly whipped cream, these super easy and delicious rhubarb tarts were the perfect finish to the night. The recipe is up on Dish Magazine’s website: Simple Rhubarb Tarts.

Homegrown rhubarb, on store bought pastry

Homegrown rhubarb, on store bought pastry

It wouldn’t be a recipe round-up without some baking.  In this house bananas only get eaten if they are slightly on the green side; as soon as one spot appears they end up in the freezer.  Having made an extremely decadent banana cake with whiskey caramel and whipped crème, although not as photogenic as Donna Hay’s version in Canvas Magazine, the latest Dish Magazine #62’s Banoffee Loaf with Anzac Crumble was the perfect excuse to clear the freezer of bananas.

Moist banana loaf studded with crunchy toffee and topped with Anzac crumble

Moist banana loaf studded with crunchy toffee and topped with Anzac crumble

Fingers crossed October brings warmer days and longer evenings now daylight saving has arrived.  It’s time to spruce up the backyard, plant summer salad vegetables and get that BBQ cranked up, if you haven’t done so already.

Watch out for the October review, and don’t be surprised if asparagus makes an appearance or two!

Michelle