Initially, I was looking at a fritatta recipe but I couldn't find some of the seasonal ingredients, so after flicking through Melissa Clark's new cookbook Dinner: Changing the Game I switched to her recipe for Herbed Parmesan Dutch Baby.
Growing up in the UK, Yorkshire Puddings are a staple for Sunday Roasts, so any kind of puffy, crispy and larger scale version of it is going to catch my eye!
Yay or Nay: Yay
This was rich and flavourful yet being fluffy and light (in texture!) when it came out the oven. However, it did turn dense and deflated after leaving it out for a while. I would've left this in a little longer than on the recipe, only because I wanted the outsides to be more browned and crispy. Note, this will rise in the oven so make sure you have a pan/dish that is deep enough to handle that. - I had a lot of cleaning to do after this dish.
After having the most delectable rice pudding in NYC many years ago from Rice to Riches, I knew I had to try to replicate the recipe. They offer a multitude of flavours but every year I go back to NYC, I always go for classic chocolate.
I had opened a can of coconut cream for a satay recipe, so I had plenty left over, which meant some research for a healthy, vegan version of this pudding. This recipe for Coconut Brown Rice Pudding from Slow Cooker was my pick as it had the least amount of sugar added and I had all the ingredients on the list without leaving the house!
Yay or Nay: Yay
This was pretty easy to make, stick everything in the slow cooker and stir every now and then. I have to say, the timings were waaaaay off, the recipe said 2-3 hours on low but it was more like 5 hours on high in order to get all the liquid to go and for the rice to be tender. The taste was good, although I think the cardamon gives it a slightly chemical taste, so I would make this again without the spices and add depending on my mood.
The best recipes are the ones you don't expect to discover, like this one for Sambal Tofu Quinoa Bowl in James Beard award-winning food writer Carolynn Carreno. The idea behind her book are recipes for healthy whole grain meals that you can serve in a bowl. There is this huge popularity for meals in a bowl, such as the ones you can find in chains, Chipotle or CoreLife Eatery.
I have a recipe that I regularly use for tofu, but it is always worth trying something new. Let's see if it is any good!
Yay or Nay: Yay
Like I gave away in the beginning of this post, this was a surprisingly delicious recipe for marinated tofu. The extra sauce leftover, used as a dressing, was definitely a winner as quinoa can taste quite bland, even when you pep up all the other elements of the dish. I would make this again in a heartbeat - a perfect summery dish.
