Sunday, October 19, 2008


ISBN 9780718148584.

Following my posting for Chianti Baked Meatballs by Jo Pratt from her book In The Mood For Food, I dipped further into her book and have cooked a small selection of recipes.

Unfortunately, I am not able to put the recipes on, because it would take forever. I have only been able to find a link to one recipe, which is a shame.

Marshmallow Meringues with Mango and Passion Fruit.

These meringues were possibly the best I have ever made, we loved the crisp outside and the marshmallow centre. For the mango and passion fruit cream, I simply pureed a mango and swirled this into some sweetened Greek Yoghurt along with the passion fruit. This simple dessert was delicious and I loved the scented yoghurt.

Cherry & Almond Cake

It is National Baking Week from the 20th to the 26th October 2008 here in the UK and this is the recipe I have chosen, to celebrate everything that is so wonderful about baking.

Orange Caramel Yoghurt

A definite hit, but the oranges need to be segmented and not cut across into thin slices. If you get any horrible membrane from the orange then this will ruin the dessert.

Ginger & Banana Trifle

Wonderful - anything made with ginger cake is a hit with me! Just an assembly job using Grand Marnier to soak the ginger cake, stem ginger and bananas. I topped the trifle with whipping cream but I think the sharpness of creme fraiche would be better.

Sticky Maple Pears

I didn't have any maple syrup and so used a good honey instead. The recipe says to crumble amaretti biscuits over the pears, but if you do this then the presentation gets very messy.

Honey-Seared Salmon with Sesame Noodles

I confess to cheating on this one - I bought a bag of stir fry vegetables instead of the spinach, bean sprouts and springs onions - it still tasted great. Also, I added to this a sweet chilli and ginger sauce bought from Marks and Spencer! I have made this twice now and it's fabulous. The recipe is here.

Cheese, Onion & Potato Pie

Oh dear! The potato was very sloppy due to the amount of milk required in the recipe. Also, for us there was far too much cheese. I used Red Leicester, which is a cheese I would always add to cheese and potato pie, purely for colour. I'll go back to this another time and adapt the recipe.

Extremely Simple Beef & Ale Casserole with Horseradish Dumplings

After the casserole had finished cooking, I tried the sauce but it really wasn't to my taste and so I added a few mushrooms, a tin of chopped tomatoes and a teaspoon of English Mustard. Also, the dumplings didn't have any suet in them, I'm sorry but suet dumplings always win hands down for me!

I also made Parmesan-crusted Chicken with Avocado Salad, but unfortunately no photograph for this one! This one was another great recipe.

On my 'to do' list from the book Roast Sea Bass with White Wine Potatoes and Vine Tomatoes and also Roast Chicken for Two In One Pan.

All of the recipes have turned out well in this book, and I know that I will return to some of them time and time again.


Sylvie said...

Looks like you've been cooking up a storm. Some great looking food!

Jan said...

Maggie - I'll have the honey seared salmon, followed by the Sticky Maple Pears - thank you very much!
They all look lovely - you've been very busy!!
Ps; Will ring you tommorrow if that's ok xx

The Caked Crusader said...

Now that cherry and almond cake stopped me in my tracks - it is everything I love in one cake!
Looks beautiful when it's cut and you see the cherries

Trekkie said...

Good grief, that's a month worth of posts in one!!!!! they all look lipsmackingly fabulous.
Thanks for the 'heads-up' re the Baking Week. There are so many 'weeks' and 'days' that I tend to loose track.

Margaret said...

Trekkie - you will be glad to know that I didn't make them all in one week!
They were cooked over three weeks. Once I started cooking from the book, I didn't know when to stop!!!

Rosie said...

Hi M wow what a great line up of excellent food!! Gosh that cherry and almond cake is stunning!!

I wasn't aware it was National Baking Week thanks for letting me know :)

Rosie x

Jan said...

Wow, you have been busy, and everything looks soooo good. I'm with you on the dumplings, they've got to be suet.

Anne said...

Wow you have been busy!

I've had the book since May and still not got round to making anything from it but I do like the sound of those meringues!

Kelly-Jane said...

That's a fabulous spread of recipes you have there! I cooked a fair bit from this book last year, but many here are not ones I've done, and it's great to see them come alive! I've been meaning to cook the Parmesan-crusted Chicken with Avocado Salad for months now - I really must.

nicisme said...

I'll have to check that book out, it's always great to see recipes that have been tested by a home cook. Great photos too!

Dee said...

Wow, Margaret! You've been busy in the best possible way :) Everything looks super scrumptious!

I'm also really impressed that everything came from a single book. I really need to do more justice to my cookbooks.

I can't decide which I like best. The salmon sounds and looks yummy. I also have a weakness for meringues - the best ever... hmmm. I'm really going to have to check out the book at Amazon.

Have a great week ahead!

Mallika said...

Looks divine. How about we get the recipe for the heavenly looking/sounding trifle?

Margaret said...

Mallika - I will leave the recipe for the trifle asap in the comments.

Margaret said...

Mallika - I will leave the recipe for the trifle asap in the comments.

Margaret said...

Recipe for Ginger and Banana Trifles: Makes 4

4 thick slices of bought Jamaica ginger cake, cut into pieces
2 bananas, sliced
1 ball of stem ginger (from a jar), finely chopped
1 tablespoon ginger syrup from the jar of stem ginger
2 tablespoons orange juice, Cointreau or Grand Marnier
4 large spoonfuls of whipped cream, creme fraiche or Greek yoghurt

Take four glasses or dishes and layer up the ginger cake with the banana, half the ginger, the ginger syrup, orange juice, Cointreau or Grand Marnier. Finish off the topping with a spoonful of cream, creme fraiche or Greek yoghurt. Sprinkle over the remaining ginger to serve.

Maria said...

What a wonderful array of pics from Jo Pratts book! I have made the casserole several times and love it.


Cakelaw said...

You have been busy! This sounds like a very good book indeed. My favourites from these are the cherry and almond cake and the sticky maple pears.