Category: Magazines


Apr
2024

April 2004 – The Letter L

categories: 20 Years Ago Today, Breakfast, Delicious, Drinks, Fruit, Lamb, Lemon, Magazines, Mango, Meat

 

Hello, retro food lovers!  Today’s post features the letter L and Delicious Magazine from April 2004.  Our meal today has a slightly Indian feel with a lassi, some lamb and a lovely lemony dessert!  But before we get to the food, let’s set the scene.

The Da Vinci Code was the best-selling book of the first half of April.  Quelle surprise!  However, for the remaining two weeks, Glorious Appearing stole the number-one spot!  Before you get excited, this book sounds dreadful!  I would rather read The Da Vinci Code!  Toxic by Britney was number one on the charts and Hellboy was number one at the box office. 

April 2004 (2)

 

Hopefully more on the side of glorious, rather than toxic or hellish is our menu for April 2004!

April 2004 menu

Mango Lassi

I am starting my L themed meal with a Mango Lassi.  Lassis are yogurt-based drinks often containg spices. Think of it as a Punjabi smoothie.  Lassis boast a long history, dating back to 1000 BC!  People believed they had healing properties.  Drinking lassis could improve your digestion and your skin and reduce bloating just to name a few!  

Lassis can be sweet or savoury.  The mango here makes this one quite sweet so it would have been an equally nice way to end the meal!  This also takes less than a minute to make so quick as well as delicious.  I used frozen mango in mine so you do not have to wait until mangoes are in season to make this!

Mango Lassi

Mango Lassi Recipe

Mango Lassi Recipe

Spiced Lamb Lollipops with Korma Sauce and Toasted Almonds

This, like the Mango Lassi above comes from an article called “Curry on Jamie”.  No surprises for guessing that the Jamie is one Mr Oliver, who seems to be featuring in thee 20 Years Ago posts rather a lot.  The Lamb Lollipops were a version of a curry.  The twist was that instead of the meat being cooked in the curry, it was grilled and served with a curry sauce for dipping.  It was absolutely delicious!  I served my Lollipops with a radish and coriander pickle from the same article and some bought paratha.  

Lamb Lollipops

Lamb Lollipops Recipe

Lamb Lollipops Recipe

Lamb Lollipops2

Lemon Posset with Lemon Crunch

Apart from the letter L, there is another linking factor between today’s recipes.  The lassi dates back to ancient times, Korma is believed to be created in the 16th century for Shah Jalan at the inauguration of the Taj Mahal and our dessert also has it’s roots in history.  The OED traces posset back to the 15th century where, like the lassi, it was known for it’s healing properties.  I liked the lemon crunch because it added some texture into what was otherwise a very soft dessert.  The texture of the posset was panna cotta-esque.  An almond biscotti would have also gone down a treat with this…and created a link with the lamb dish!

Lemon Posset Recipe

I found the quantities here made for quite a sweet mix so l added more lemon juice, specifically as I also knew the crunch would also be sweet.

lemon posset recipe

 

My Nigella Moment  – Breakfast Almond Croissants

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

One of my favorite bakery treats is an almond croissant so I was delighted to find a recipe where I could do a cheats’ version at home.  These were delightful.  And also went nicely with some mango lassi!

Breakfast Almond Croissants

Breakfast Almond Recipe

Breakfast Almond Croissant recpe

 

 

Oh, I just realised another link.  These meals all belong in a spectrum from yellow to brown…the posset is light lemon yellow, the mango lassi is a pale orange, the korma sauce was a deep orange and the croissants were brown.  These colours are also all autumnal so maybe I was also channelling the seasons with my meal!

The colours of my menu

colours

 

Have a great week! 

 

 


Mar
2024

March 2004 – No O’s

categories: 20 Years Ago Today, Custard, Delicious, Desserts, Magazines, Potato, Prawns, Salad, Steak

Hello, retro food lovers! Today we are stepping back in time for a fun theme.  Remember the childhood book “Ghosts and Crows and Things With O’s?  Well, today is the opposite. My aim today was to create a menu where none of the recipes contain the letter O in its name.  Weird?  Yes but so is Omicronphobia which is a fear of the letter O.  Just in case you ever happen to be entertaining someone suffering from this affliction, here is a menu for you.  Also, please don’t tell them I called them weird!  Our guide today is the March 2004 issue of Delicious Magazine.

Blue Cheese with Walnuts and Honey2

So, what else was happening in March 2004?  Well, a fire crew in a hurry to get to a fire in Melbourne Florida left a fryer on in the firehouse.  A little later they got a call to come and put out another fire…at their firehouse!  In popular culture, the Da Vinci code was still top of the best seller lists and The Passion of  The Christ was number 1 at the box office.  Yeah by Usher was the number one song.

Now, that we have set the scene, let’s get to the menu

The Menu – March 2004

No O Menu

Prawn Caesar Salad

This was not strictly a Caesar Salad as the dressing was more of a Marie Rose-type thing but it had a Caesar-ish vibe about it.  It was also delicious! You can find a more classic Caesar Salad here. 

Prawn Caesar Salad

Prawn Caesar Salad Recipe

Prawn Caesar

Teriyaki Steak with Wasabi Mash

I loved this, it was my favourite dish on the menu and so easy to make as well.  I often found bought teriyake sauces much too sweet for my palate but this was perfect. And the wasabi mash was a perfect accompaniment.  I also served some edamame and pickled veg alongside. 

Teriyaki Steak with Wasabi Mash

Teriyaki Steak with Wasabi Mash Recipes

Steak Teriyaki (1)

Crème Brulée

March has been a very custard and caramel month around these parts.  Last week I made caramel custard and this week, its more sophisticated cousin, Crème Brulée.  I will say though that I cannot recommend this recipe.  For a start, the cooking time was completely out.  I had to cook my custards for about double the time they suggested! I was also intrigued by their suggestion of grinding the sugar to make it easier to torch.  It did not. All it did was add to the time taken to cook the recipe, and burn the sugar when I torched it.  After the first two, I went back to my usual way of using normal caster sugar and it was fine.  Just listen to this.  This is the sound of a good Crème Brulée. 

Crème Brulée Recipe

It was a bit of a dud but I am including it for compleness sake.  And having said that, the custard was delicious.  And once I reverted back to my usual non-powdered white sugar, the bruleed top became perfect!  

creme brulee recipe

My Nigella Moment  – Blue Cheese, Honey and Walnuts

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

I have long said that cheese is my love language so this recipe immediately called to me.  So simple and so delcious.  And if you wanted to bring this recipe up to date?  Sub out ordinary honey for some hot honey.  This is a perfect after-dinner cheeseboard for one, or many.  I served mine with  a green salad and a croissant for a delicious lunch.  This recipe is proof that the simple things in life are often the best!

Blue Cheese with Walnuts and Honey

 

Blue Cheese with Walnuts and Honey Recipe

Blue Cheese with Walnuts and Honey recipe

 

Apart from a few hiccups with the Brulee, I loved this month.  Delicious Magazine has allowed the Omicronphobes (and me) have some beautiful vibrant and tasty meals!  

Have a great week! 

 

 


Jan
2024

Jan 2004 – Pretty in Pink?

categories: 20 Years Ago Today, Delicious, Desserts, Drinks, Icecream, Pasta, Salmon, Sandwiches, Sorbet

Hello, retro food lovers and welcome to 2004!  This month the random number generator chose Pink as the theme for our menu via the pages of Good Taste Magazine. Before we start though, maybe let’s throw around some phrases usually more prevalent in corporate speak than around here…

  • Maybe we just need to redefine what success looks like
  • It was a learning experience
  • And fun.  Don’t forget how much fun it was.

All of this means if the success of this menu lies in its pinkness…this month was a disaster. 

If we redefine success to mean did it taste good?  We are not quite in the pink but certainly faring a bit better than colour alone.  

Gravlax Salsa1

So back in January 2004, we were all shaking it like a polaroid picture to Ooutkast’s Hey Ya, some of you were still watching The Return of the King and people on mass were still reading the Da Vinci Code.  Surely by January 2004 we had reached peak Da Vinci? 

So, in a new year, where pop culture looks very much like the old year, let’s take a look at a pink-inspired menu.  

The Menu – January 2004

Pink Menu - Jan 2003

 

Pretty Pink Drink

Well, how can this go wrong?  There’s pink in the title and for people doing dry January (or Feb fast), it’s non-alcoholic too.  It’s lovely and refreshing.  In fact the only thing wrong with it is…

Pretty Pink Drink

 

It’s not overly pink is it?  I mean on a scale of one to Barbie..I’d give it a 5 out of 10. The Pretty Pink drink looks like the liquid lovechild of the two candle holders behind it. It is a pretty colour though, if not as pink as I would have liked.  It was tasty although having to buy three drinks to make one seemed a little unnecessary.  

Pretty Pink Drink Recipe

zz Pretty Pink Drink

Open Ham Sandwich

Open Ham Sandwich

Is there a sufficient amount of actual pink in this?  Yes!  Is it weird to have an open sandwich as a starter?  Also yes. 

I thought this challenge would be an absolute lay down misère.  Apparently, I vastly underestimated the prevalence of pink foods! 

I was a bit worried about the combination of chutney and avocado in this sandwich but they worked well together.  This was a very nice sandwich. 

Open Ham Salmon Recipe

zz Open Ham Sandwich

Salmon Ravioli With Fresh Tomato Sauce

Salmon Ravioli

I may have used the wrong sort of wonton wrapper for these because, not only was the “pasta” rather thick it was also not nearly as translucent as the one in the picture.  This was not only not overly pink but also a bit meh…the ravioli were hard to make and bland.  The sauce is pretty accurate though!  I also liked that they used the same colour plate as my bowl!

I am certainly alone in not liking this though, the comments on the recipe are all highly complimentary

Salmon Ravioli Recipe

Salmon Ravioli Collage1

 

Peach and Rosewater Sorbet with Peach Schnapps

Peach.  I mean, the clue is right there in the name.  And we’ll leave it to the picture to show exactly how well this met the brief of pink.

Peach Sorbet

Having said that, the peach sorbet was delicious.  I almost wish I had made it back in 2004 so it could have been in my life for the last twenty years.  As a bonus though, last year my mum gave us a…what do you call a really tiny tree?  This was basically a knee-high-to-nothing stick in the dirt when we first got it.  This summer though, we had our first three peaches from it.  So I foresee many summers of peach sorbet in my future life.  And that can only be a good thing. 

It wasn’t anything like pink though!

Peach Sorbet Recipe

zz Peach Sorbet

My Nigella Moment  – Gravlax Salsa

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

I almost had this as the starter but I felt it was a bit cheaty in a pink challenge to have a salmon starter and main.  This, and the sorbet are the things I will take away from this month to be the things I make again and again.  The recipe for the gravlax salsa came with some caraway wafters – I don’t like the taste of caraway so I made my wafers with everything bagel seasoning.  I won’t make them again.  They were ok but for the time and effort they took I would rather buy some.  I haven’t included the recipe for the wafers.   You also do not need the mustard dill sauce for the salsa.

Gravlax Salsa Recipe

Gravlax Salsa2

 

Gravlax 1

Gravlax 2 (1)

So January 2004 was a total failure in terms of meeting the brief, but also gave me two amazing recipes!  And the drink wasn’t bad either.  Let’s see what February brings!

If you were making a pink menu, what would you include?

 

 

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Dec
2023

Dec 03 – Make Mine A Double

categories: 20 Years Ago Today, Champagne, Delicious, Desserts, Drinks, Icecream, Potato, Rice, Salad, Salmon, Sorbet

Hello, retro food lovers and Season’s Greetings from 2003!  This month I am using Delicious Magazine from December 2003 to prepare a menu where…well let’s see if you can guess…Hint..there’s a big clue in the title. 

The whole time I was cooking this month I also kept thinking back to my early twenties when we used to play a drinking game called “I’m going to the moon”.  The person who starts says “I’m going to the moon and I’m taking (for example) an apple”.  Then the next person says “I’m going to the moon and I’m taking a pear”.  The first person who is the game controller tells them if they can come to the moon or not.  If they can’t go, they need to stay on earth and have a drink.   There are many variations on this game but my personal favourite was based on the same theme as this month.  Let’s move away from my sozzled past to see what was happening in December 2003.  Although come to think about it, that was probably the same time as I was playing the game!

The Lord of The Rings:  Return of the King was the big movie of December 2003.  The Last Samurai was the next biggest.  And, quelle surprise, The Da Vinci Code was still the best-selling book.  Which all kind of explains why I was playing drinking games instead of partaking in pop culture.  Although the soundtrack to those drinking games would have been good with Here Without You and Hey Ya! being the number one songs that month!  

Moorish Champagne Cocktail1

The Menu – December 2003

Moorish Champagne Cocktail

Moorish Champagne Cocktail

I am always very happy to be able to start these menus with a cocktail.  The Moorish Champagne Cocktail was both easy to make and also very more-ish!  

Moorish Champagne Cocktail2

 

Moorish Champagne Tart Recipe

Dec 2003 - Moorish Champagne Cocktail Recipe

Salad of Dried Pears, Proscuitto, Blue Cheese and Walnuts

AKA a salad of a few of my favourite things!  If this hadn’t fit the theme, it would have surely been my Nigella item for this month!  And it was divine!

Salad of Dried Pears

Salad of Dried Pears, Proscuitto, Blue Cheese and Walnuts Recipe

Salad of Dried Pears recipe2

 

Salad of Dried Pears 2

Grilled Salmon with Thai Green Risotto

I apologise for the photo of this which is not great.  Having said this, the photo from the mag (which follows the recipe) is also not great.  Neither photo does this dish, which was amazing any justice!  But, trust me, it is worth taking a punt on as it was delicious! Grilled Salmon with Thai Green Risotto

 

Grilled Salmon with Thai Green Risotto Recipe

Grilled Salmon with Thai Green Risotto recipe (1)

 

Mulled Wine Sorbet With Clove Biscuits

This was so nice and refreshing.  It is summer in Australia so this is a nice nod to wintry flavours but adapted for summer.  The sorbet mixture was very soft, for me it was more like a slushie than a sorbet so my recommendation is either not to serve it on a very hot day or to eat it quickly as it melts in moments.  Speaking of melting, the clove biscuits just melt in your mouth!  I am usually a bit wary of cloves – I’ve bit into them accidentally when eating things like curries and find the flavour a bit too much!  So, for the first few biscuits, I ate, I picked the cloves off. Since then, I have eaten them with the clove in and the flavour of them seems to be less powerful in the biscuits than in say a curry.  So, even if you don’t love cloves, give these a try with them!

Mulled Wine Sorbet with Clove Biscuits

Mulled Wine Sorbet with Clove Biscuits Recipe

Mulled Wine Sorbet with Clove Biscuits recipe (1)

My Nigella Moment  – Crispy Herbed Potatoes

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

You had me at crispy potatoes!  And then when I saw how pretty these were, I knew they would be my Nigella item for this month.  If I hadn’t already bought what I needed to make Katrina Meynink’s Roasted Taters with Horseradish and Tapenade for Christmas Day, the Crispy Herbed Potatoes would have been on the menu.  (As an aside, I have just bought the aforementioned book From Salt to Jam and am absolutely loving it).  

Dec 2003 - Crispy Seared Potatoes3Crispy Seared Potatoes Recipe

Crispy Herbed Potatoes (1)

Overall a great month from Delicious December 2003.  If you have not yet guessed the theme, no going to the moon for you!  But in the interest of your liver, it was to find recipes with double letters.  Until I did this, I had never really thought about how many food items had these.  I was absolutely spoiled for choice with options:

(Update 6/1/24 – I had originally included links to items below that are still on the Delicious.com.au website.  Those links have been blocked but anything I have asterisked is available should you want to check them out.)

Starters

  • Baked eggs
  • Bruschetta with grilled artichokes and roasted garlic
  • B’stilla*
  • Cheese Crock
  • Chilled pea soup with lobster and risoni salad*
  • Goat’s curd in grappa*
  • Prawn and fattoush salad
  • Schiacciata*
  • Spanner crab chowder
  • Peppered Beef Salad
  • Smoked Salmon with clementines and cress
  • Terrine with microwave cranberry chutney

Mains and Sides

  • Beef fillet with spicy potatoes and horseradish
  • Butternut pumpkin with tasty stuffing
  • Cheeky Christmas turkey with braised leeks and the best wine gravy
  • Chicken noodle salad
  • Chicken with pepperoncini
  • Cinnamon and sultana couscous
  • Cold turkey salad with mango and honey dressing
  • Country chicken and mushroom pies
  • Chicken coconut curry pie
  • Crispy skin coral trout with roasted pineapple, coconut salad and rosti potato
  • Fillets of John Dory with olives, capers and rosemary
  • Flame grilled tuna with wasbi cake, bok choy and lime ponzu
  • Fricassee of chicken with mustard and grapes
  • Grilled coral trout with asparagus, red capsicum and sugar snap peas
  • Rice paper rolls with turkey
  • Seared barramundi with garlic skordalia, asparagus and creole salsa
  • Traditional Barossa ham in verjuice jelly
  • Turkey with saffron butter and preserved lemon and olive stuffing
  • Baked zucchini tarts with stuffed vegetables
  • Frisee, watercress and witlof salad
  • Goat’s cheese tarts with roast peaches and vincotto
  • Moroccan carrot salad
  • Open lasagne of asparagus with rocket tortellini
  • Roasted eggplant and tomato salad
  • Savoury Summer puddings
  • Sweet potato briks
  • Truffled potato mash

Sweets

  • Baked lime cheesecake
  • Boozy puddings with cheat’s custard*
  • Cherry clafoutis*
  • Choc-mint raspberry sundae
  • Chocolate and strawberry tartines*
  • Chocolate and brandied prune terrine*
  • Christmas morning muffins*
  • Christmas pudding ice cream with sweet cranberry sauce
  • Cinnamon ice cream with red wine poached figs*
  • Chocolate cake with plum pudding vodka*
  • Coconut and passionfruit slice
  • Eggnog custards*
  • Flourless Hazelnut roulade
  • Free-form berry trifles
  • Middle Eastern fruit cake*
  • Pannettone with berries and brandy sauce
  • Passionfruit panna cotta*
  • Raspberry ice cream sundae
  • Snowballs*
  • Starry night tarts*
  • Star-topped mince pies
  • Strawberry sundae*
  • Tutti Frutti ice cream*
  • Vanilla sponge with raspberries
  • White Chocolate and chilli ice cream with tropical fruit

Other

  • Hettie Potter’s suet-free mince meat
  • Easy cranberry sauce
  • Peanut Butter sauce
  • Raspberry sauce
  • Strawberry sauce
  • Irish coffee with orange rind and vanilla

 

Sorry for the massive laundry list but I really wanted to show how many items had double letters!  I was honestly astounded! 

So, my question to you lovely readers is – if you were making your own double-letter dinner, what would you choose? Either from the extensive list above or things that have not been mentioned – baguettes, beetroot, jelly, waffles, green beans, toffee, frittata, dill, mayonnaise, cabbage, spaghetti, mozzarella…the list goes on!

Couscous which is in the list above is the only thing I could think of with the same series of letters twice.  Can you think of any others?

And one last thing.  Thank you all for reading and commenting through the year!  Best wishes for an amazing 2024!

 

 

 

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Nov
2023

Nov 03 – Gimme Some Oven

categories: 20 Years Ago Today, Baking, Bread, Cake, Crab, Delicious, Fish, Sandwiches, Seafood

Hello retro food lovers and welcome (back) to November 2003!  This month I am using Delicious Magazine to prepare a menu where we use the oven for each component.  I know a heap of people who never use their oven so I was hoping this might inspire some people to do so.  Unfortunately, this didn’t quite turn out as I was a bit disappointed with a few items on the menu.  There were many items to choose from, so maybe I just chose badly.  But before we get there, let’s take a little look at what was happening in the world in November 2003.

The War on Terror, the occupation of Iraq, and Paris Hilton’s sex tape were big news in November 2003.   There were also some cracking movies out.  Matrix Revolutions was number 1 at the box office, followed by Elf at #2 and Love Actually at #7. 

 The DaVinci Code was still the best-selling book and Baby Boy by Beyonce was #1 on the charts.  Personally, Outkast’s Hey Ya (#3) is a much better song but each to their own!

The Menu – November 2003

November 2003 Menu

Crab and Gruyere Tart

I was very surprised to find that the Crab and Gruyere Tart (I made one large tart instead of a few small tartlets) was largely tasteless.  This was a Rick Stein recipe and I normally find him very reliable.    This is not what I expect from a Rick recipe.  I feel this needed a herb or something to liven it up a bit! Neither crab nor gruyere is a cheap item so this also did not rate on value for money. 

Interestingly, Nathan Outlaw who, apart from having an amazing name, has worked with Rick Stein and, like Stein has a restaurant in Cornwall, has a recipe for a Crab and Cheddar Tart.  His recipe also contains spring onions and leeks.  I wonder if this would provide the flavour boost I felt was lacking in the Rick one.  

Crab and Gruyere Tart

Crab and Gruyere Tart Recipe

Nov 2003 - Crab And Gruyere Tartlets

Fish in a Herb Crust with Lemon Oil

In total contrast to the above, this is a Jill Dupleix recipe which I loved.  Personally, I don’t rate Jill Dupleix.  She hosted a night in conversation with Nigella Lawson I went to once and she came across as a bit obnoxious.  I really liked this recipe though!  It was quick and easy to make and was packed with flavour!  It was a lovely weeknight dinner. 

Fish in A Herb Crust

Fish In a Herb Crust with Lemon Oil Recipe

Fish in A Herb Crust recipejpg

Madeleines

I love a Madeleine.   So, as soon as I saw that there was a recipe for them in Delicious for November 2003 I knew I would have them as part of my menu.  In retrospect, maybe I should have chosen something else as this was not a good Madeleine recipe.  I have read many recipes for Madeleines and all, except for this one, call for the cake batter to be refrigerated for about an hour before baking.  This one didn’t.  It also only said to grease the Madeleine pan, not grease and flour it, again something that is in all the other recipes I have seen.  

Madeleines

These were a nightmare to get out of the pan.  They also lacked the nice crust that you usually get on the outside.  I think that was mostly stuck to the pan.  So another disappointment from this magazine.  

Madeleines Recipe

Nov 2003 - Madeleines

My Nigella Moment  – Turkish Pizza

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious.  In these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in because it is too good not to share.  

My Nigella moment this month came in the shape of a Turkish Pizza, which is not a pizza in the traditional sense but a totally yummy combination of spinach, feta, and mozzarella in Turkish bread. I loved this!  So easy to make and so tasty!  I will defintely be cooking the Turkish Pizza again!

Turkish Pizza Recipe

 

So, it was very much a mixed bag from Delicious Magazine from November 2003.  The oven did not deliver the loving I was hoping for with two of the four recipes not worthy of keeping. The fish was quick and easy and I will make it again.  That Turkish pizza though?  Perfection!  I have already made it twice more and it continues to delight me!

Have a great week!

 

 

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