Happy Christmas eve to everyone out there reading. I hope that you are having a great one. I am so glad that I had the day off work today as I actually managed to get a whole bunch of stuff done. I got all my washing and cleaning done, something I haven't done in just one day for ages. Plus I made my Christmas meal for myself. Half of my family live overseas and when with them we always had a big dinner on Christmas eve. I decided to go with that this year as I will be spending Christmas day out and I still wanted to get my usual Christmas treats, like my once a year Jellied Carrot Salad. Not your usual salad fare but it is something that both my gramma and mum used to make and pretty much takes me straight back to childhood. The reason it only gets make once a year is because it is made with jelly, crushed pineapple with juice, sugar, grated carrot and a whole bunch of whipped cream. Definitely not an every day thing but wonderful for a once-a-year Christmas treat and I enjoyed it a lot tonight.
I have actually made two dishes from this issue. The first was Valli Little's Tamarind-roasted Vegetables. I am sure that I must have done something wrong when I made this as it was just awful. In fact, I couldn't even eat it. The favour was hideous and it was so overcooked and some parts were burnt. Okay, so the overcooked and burnt were probably my fault, I should have taken it out earlier. I have a feeling that the taste problem was the tamarind. I have always bought tamarind concentrate from Herbie's Spices but I was out and I found some in the supermarket and decided to give it a try. It seemed different than the stuff from Herbie's. It was definitely a lighter colour. I will be getting more from Herbie's and will try it again because I have made a tamarind potato dish before and it was fantastic so I am determined that this one will be too.
The other recipe from this issue was one that I have always wanted to make, Kate Tait's Soft Breakfast Tacos. After the disaster with the vegetables I just wanted to make something else from the issue as there is a lot of nice things in there. This was just perfect. I made this for breakfast this morning. I didn't have any cream so just used milk which makes it a bit healthier, especially since I got a large dose of cream tonight. I also substituted the coriander for parsley, which I have an abundance of in the garden. In the salsa I just used the tabasco sauce rather than chilli and tabasco sauce and it was spicy enough for me. I really enjoyed it. It was very easy and quick to make and was sufficiently filling for breakfast. I will definitely be making these again.
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