Given that September is almost over, I thought I would quickly squeeze in a mag o’ the month. If the month was September 14 years ago. However take a step back in time with me as we flick through the pages of Super Food Ideas.
Flavours of The Month – September 2002
Peaking in September 2002 were
Here is my Salted Caramel Apple Pie:
Here are two cocktails using grapefruit:
The Mexican Standoff
AKA the worst melon. I have no recipes. I wouldn’t have it in my house.
Here is my Pickled Pear and Blue Cheese Salad. Now, that was delicious. I think I need to make it again. After all, pears are peaking!
This alphabet soup was featured in the August 2002 edition of Super Food Ideas. Can you solve it?
I made four recipes from this Mag starting with:
This came from the Weekly Menu Section and was classified as an entrée. I ate mine for lunch and it was a great quick lunch idea. Ricotta with herbs mixed through served on crackers with tomato and avocado.
Another lunch idea was this:
Now, without wanting to seem too smug. That ploughman’s lunch you see above?
I made that bread. From scratch.
I also made the chilli jam that you can see between the bread and the lettuce.
And those pickled onions? I made them too.
Because I am fucking awesome. And because we’re doing preserving this month at Tasty Reads.
See? Not smug at all.
Ok, before anyone tries to stage an intervention, just know that I haven’t started boozing on brandy in my lunch hour. That Remy bottle was just the right size to put my soy sauce in.
Chargrilled Fish With Tarragon Salsa
The only thing I made that wasn’t a lunch was this lovely dinner. The fish and salsa were really good. Not so much the potato thing I had with it which was from that horrible Mexican book.
Here’s the recipe for the fish:
- 1 slice day old bread, crusts removed
- 1/4 cup tarragon leaves
- 1/4 cup parsley leaves
- 3 tbsp lemon juice
- 2 tbsp water
- 1 clove of garlic, sliced
- 1/4 cup olive oil
- 4 bream fillets
- Additional olive oil
- salt and pepper
- Lemon quarters to serve
- Tear the bread into small pieces.
- Place into a food processor with tarragon, parsley, water, lemon juice and garlic.
- Process until mixture is finely chopped.
- With the motor running slowly drizzle in the oil until the mixture forms a thick sauce.
- Brush the fish with olive oil and season with salt and pepper.
- Cook on a hot char grill for 3-4 minutes each side or until cooked through.
- Top with tarragon salsa and serve with lemon quarters.
Have a great week!
PS, if you want any of the other recipes featured above, drop me a line and I’ll email them to you.