The Cookbook Game #7

SatNavSaysStraightOn said:
I was indeed looking at one of 3 recipes from it.
  • Sweet-Savoury Chickpea Curry (p104 already vegan)
  • Mushroom Curry (p109 and vegan)
  • Bulgarian Stuffed Onions (p124 and vegan)
Mine appears to be a 1st Edition (c) 2014 (paperback)

View attachment 34156
Click to expand...
But I've just spotted the Afghan Cauliflower Curry and happened across a ridiculously large head of cauliflower last weekend for AUD $4 (£2 roughly) so that could also make an appearance with maybe the mushroom curry?
 
I'm not a vegetarian or vegan, but all 3 of those recipes sound real good to me. lol
 
SatNavSaysStraightOn said:
I was indeed looking at one of 3 recipes from it.
Click to expand...
SatNavSaysStraightOn said:
  • Sweet-Savoury Chickpea Curry (p104 already vegan)
  • Mushroom Curry (p109 and vegan)
  • Bulgarian Stuffed Onions (p124 and vegan)
Mine appears to be a 1st Edition (c) 2014 (paperback)
Click to expand...


In the Silk Road book, I'm looking at:

Mushrooms with Cumin salad, page 89.
Persian Eggplant Stew, page 102.
Indian Spinach Curry (Palak Paneer), page 108 - obviously this one contains dairy, but I probably won't get paneer in time.
Turkish Baked Eggplant with Mint, page 120.

I also could consider that Mushroom Curry, and that cauliflower dish looked appetizing, too.

I have the same edition of this book as SatNav.

In the Pleyn Delit book: (no page numbers, they go by numbering recipes).

Fennel Soup (which is vegan), item 25.
Mussels and Leeks in Almond Milk, item 30. (Probably won't find mussels)
Grilled Salmon Steaks in sauce, item 89. (This is a different take on salmon than usual, but I prefer to buy wild-caught, which isn't easy to find around here).
 
morning glory said:
I love that idea - very interested in that. I think Elawin has some experience of such things if my memory serves me right.
Click to expand...
Mountain Cat I did a university course on the history of royal food and feasting, and also have several [downloaded] old cookery books going right back. There are several sites on the net that specialise too. It's also surprising how many mediaeval recipes are still around and still in use, although slightly adapted to modern cooking methods.
 
You've got me looking through my books now!

Book #42: Gino's Italian Escape: A Taste of the Sun by Gino d'Acampo

Author starting with A: Syria, Recipes from Home by Itab Azzam and Dina Mousawi

I don't have any books with Mexican/Mexico in the title

I shall have a look later to see which are likely recipes (marathon motor sport weekend - and I don't fancy climbing up to get the books down at the moment :giggle: :whistling:
 
SatNavSaysStraightOn said:
But I've just spotted the Afghan Cauliflower Curry and happened across a ridiculously large head of cauliflower last weekend for AUD $4 (£2 roughly) so that could also make an appearance with maybe the mushroom curry?
Click to expand...
This was cooked this evening and with 1 slight variation (I didn't have a normal tomato available do used 5 older cherry tomatoes that hubby had been eating his way through), it was very tasty. And due to the size of the cauliflower, I only used half a head, not a full head of florets.

I'll write it up in the next few days and if I serve it tomorrow will try for better presentation!

Afghan Cauliflower Curry

Afghan Cauliflower Curry


Edit: photo changed to one from media gallery
 
Last edited:
Decisions are tightening, and I may even do two recipes.

In the Silk Road book:

Mushrooms with Cumin salad, page 89.
Turkish Baked Eggplant with Mint, page 120. (Aubergine)


In the Pleyn Delit book:

Fennel Soup (which is vegan), item 25.
Mussels and Leeks in Almond Milk, item 30. (First choice, but only if I find mussels on tomorrow's grocery run.)
 
Elawin said:
You've got me looking through my books now!

Book #42: Gino's Italian Escape: A Taste of the Sun by Gino d'Acampo

Author starting with A: Syria, Recipes from Home by Itab Azzam and Dina Mousawi

I don't have any books with Mexican/Mexico in the title

I shall have a look later to see which are likely recipes (marathon motor sport weekend - and I don't fancy climbing up to get the books down at the moment :giggle: :whistling:
Click to expand...
Elawin, Hi!!! Welcome!! So happy you decided to join us. Enjoy your marathon, no rush here. lol
 
DH used this book last night for dinner. The Exotic Kitchens of Malaysia" by Copeland Marks - pub. 1997. But I am not counting it for the game. He made burgers and I suggested he make deep-fry shallots from the book to put on the burgers. They did not turn out the way I thought they would, so that is why I am not counting it. But we will keep looking.
 
Four days into the game and we have 6 people saying they will play already. Anyone want to make it 7?

DH has picked something he wants to make for dinner tonight. Will post later if he finds what he needs at the store. Yes, of course it has cheese in it. lol:rolleyes:🧀
 
Last edited:
Recipe - Involtini

DH is making dinner now. Using an A cookbook. "Complete Book of Pork" by Bruce Aidells pub.2004 . I have had this book for 12 years and for about that long, had a few recipes marked, but don't think we have ever made anything from it. On page 1 is the introduction. On page 3 A Pig Tale (Or, A Brief History of the Pig) and on page 11 How to Use This Book. And what follows is just about everything you need or want to know about pork and how and why to cook it. Glad to be finally using this book. Pork is my favorite meat. Back later with what I hope will be a real good review of the recipe.

Review time: DH said he gives it a Very Good, meaning he would make it again. Me......the pork was a little on the dry side for me and I did not like the tomato vinaigrette. It might have been because DH did not see where it said to peel the tomatoes. I really don't know. The whole thing was just off. Everything was served over iceberg lettuce. I had to add more EVOO to get any real good taste out of it.
 
Last edited:
SatNavSaysStraightOn said:
This was cooked this evening and with 1 slight variation (I didn't have a normal tomato available do used 5 older cherry tomatoes that hubby had been eating his way through), it was very tasty. And due to the size of the cauliflower, I only used half a head, not a full head of florets.

I'll write it up in the next few days and if I serve it tomorrow will try for better presentation!
Click to expand...
Now written up.

Recipe - Afghan Cauliflower Curry
 
You must log in or register to reply here.
Back
Top Bottom