The last couple of issues I have struggled to find something that I have really wanted to make from the issues. Initially I wondered if it was because of changes with delicious magazine however I realised it was more about my apathy for cooking. I have mainly been doing sustenance cooking, mainly pretty boring food that keeps me going. There has also been quite a bit of snackish meals and take away. All in all I had lost my desire to cook. Not surprisingly it has happened at a time when I am quite anxious and stressed in life. The stress and anxiety are still hanging around but I decided that I need to start doing the good things that will make it all easier, eat/sleep/exercise. So, I have been swimming again over the past week. I finally cooked a good meal tonight. Sleep...well... it is usually my downfall but I am trying.
When looking at this delicious magazine I decided to focus exactly on what was in it. To focus on stuff that is full of flavour and colour or something a bit different. A number of recipes really caught my eye. The first is Jamie Oliver's Rhurbarb sorbet with pistachio brittle. It is just such an unusual combination. I have the mix for the sorbet chilling in the fridge to be churned tomorrow. I am not going to make the brittle. I really hate making toffee things I always burn myself with the bloody stuff. Plus pistachios are insanely expensive.
I am also really keen on making the Pork belly with caramelised pears and pickled kohlrabi. Now when I first saw this recipe I thought that it would be awesome to make but didn't think that I had any chance of getting kohlrabi here so had pretty much decided that I wouldn't get to make that one. However I walked into the supermarket the other day and there was some kohlrabi and I grabbed on and will make this one on the weekend.
I decided to start with making the Lamb & mint meatball tagine with chermoula. It was very easy and so very good. It was such a complex meld of flavours but it was just balanced perfectly. I did manage to cook the meatballs a bit long as I didn't get the rice on soon enough but there was enough sauce that it didn't matter. My lamb mince was very lean so I think that they may have been a little dry from that as well. I used my thermomix to make the chermoula. I really haven't been using it very much. Perhaps getting back into cooking can also mean starting to use my thermomix more. I am finding myself forgetting just how easily it can do things and that it is easy to clean. So time to start doing more with it.
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