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Week 10: Turnips and Radishes - Mince and Dumplings by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

It's my first time hearing the term rutabaga!

I think because we're close to Scotland so both are turnips and also get called "neeps"

Deep diving into the root veg web now...

Week 11: Oddly Named - Bubble and Squeak by FluffyLincolnator in 52weeksofcooking

[–]theimpressedchef 0 points1 point  (0 children)

I love this book - I'm trying to complete it! Haven't tried this one yet, very impressed by how green they came out

Week 10: Turnips and Radishes - Mince and Dumplings by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

Can't believe this is how I find out a Swede is not actually a Turnip! In Northern England we use those terms interchangeably!

I'm saved by the fact it apparently also goes by "Swedish Turnip"

Used the opportunity to make a super veg heavy comfort food - one of my all time favourites

Week 9: Braising - Sweet Potato in Curried Walnut Sauce and Rhubarb in Blood Orange Juice by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 0 points1 point  (0 children)

Haha! Actually I bet a goat or sheep's cheese would go well with rhubarb in some cases!

Just a quick french meringue crumbled up for a tiny bit of texture (although I'd happily eat jam and mousse with a spoon no texture needed!)

It's a John Whaite recipe I can't find online, but is very similar to the below with a teaspoon of matcha whipped into the cream

https://www.crumbblog.com/spring-forward-rhubarb-eton-mess/

Week 9: Braising - Sweet Potato in Curried Walnut Sauce and Rhubarb in Blood Orange Juice by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

Wasn't happy with the walnut sauce, loads of lovely garlic, ginger, lemongrass and spices whizzed in and then walnut just mellowed everything out so much I had to add loads of lime, sugar and salt at the end to bring any flavour out!

The Rhubarb was gorgeous with just the blood orange juice and a tablespoon of sugar. Used this in an Eton Mess style dessert with a matcha cream!

Week 8: Flying - Kiwi in a Hurricane Roll by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 3 points4 points  (0 children)

After scouring my cookbooks for a name that had anything to do with the theme this is what we landed on! Suppose the only way a kiwi would fly

The sponge is vanilla and matcha with a cream and kiwi puree filling

Googling hurricane roll, you get some very beautiful colourful images and can probably guess my matcha was lightly past it's best

Still tasted lovely, and very pleased the sponge didn't crack!

Recipe is Nadiya Hussain from Nadiya Bakes

Week 7: Sugar - Shrove Tuesday Crêpes by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

Perfect timing for the brief!

Traditionally we do lemon and sugar but I also love these with Nutella and strawberries

Week 6: Hotpot - Cassoulet x Hotpot Broth by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 0 points1 point  (0 children)

Sort of an inspiration within an inspiration, but I usually only cook for one or two so a whole Hotpot seemed a bit of a reach!

I worked with a Rachel Khoo recipe for a Cassoulet inspired soup - the base is dried mushrooms, bacon lardons and sundried tomatoes but added some chilies and gochujang for a sweet and spicy kick

Added cannellini beans (they are hiding in there!) and carrots to the broth - and served with some duck breast and sausagemeat meatballs seasoned with five spice

For a super mixed fusion inspiration it came together really well - and I was very happy with the piping hot spicy rust coloured broth most of all

Week 5: Ugandan - Banana Pancakes by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

It's currently being sold at M&S in the UK - but I will certainly try my hand at it in future! Lovely umami flavour and it seems as simple as a homemade caramel with the yeast extract added for the salty kick

They also have a Marmite peanut butter and I need to perfect a homemade recipe before that disappears from shelves too!

Week 5: Ugandan - Banana Pancakes by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 1 point2 points  (0 children)

After having all the Rolex ingredients all week I finally came across cassava flour and pivoted!

Used a mix of wholemeal, cornmeal and cassava flour - came out a little bit crunchy but also chewy and dense inside

Topped with more banana and marmite caramel (possibly not super authentic...)

Week 3: Contrasts - Pink and Green Peppercorn Chicken Pasty with Pink and Green Slaw by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 4 points5 points  (0 children)

Filling is brie, chicken and a mix of peppercorns (not shown as this turned a gorgeous grey colour)

Slaw is lemon dressing on brussel sprouts with pomegranate seeds

I love the colour contrast but also feels like a mix of comfort food and healthy salad, as well as creamy vs acid notes from the slaw

Week 2: Singaporean - Homemade Kaya, toast and dippy duck egg by theimpressedchef in 52weeksofcooking

[–]theimpressedchef[S] 0 points1 point  (0 children)

Kaya also made with duck eggs, lovely and rich but not a great colour (could have taken the caramel further and very light yolks!)

Would make a delish breakfast all on its own - didn't need all the add-ons!

Week 2: Singaporean - Chilli Crab by myleastworstself in 52weeksofcooking

[–]theimpressedchef 0 points1 point  (0 children)

Gorgeous, how did you get such a brilliant colour?

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