Delicious Magazine - Retro Food For Modern Times

Tag: Delicious Magazine

21
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.

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

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 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 Recipe

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.

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 Recipe

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!

Have a great week!

27
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!

The Menu – December 2003

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 Tart 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, Proscuitto, Blue Cheese and Walnuts Recipe

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 Recipe

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 Recipe

My Nigella Moment – Crispy Herbed Potatoes

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).

Crispy Seared Potatoes Recipe

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!

25
Jul
2023

July 2003 – What’s In The Fridge?

categories: 20 Years Ago Today, Chocolate, Pizza, Steak

Hello, retro food lovers! Let’s take a trip back twenty years to July 2003. While where there, why not pick up the current copy of Delicious Magazine and try to make a meal with ingredients that we can find in our fridge. I set a rule for myself with this one that at least 2 ingredients for each meal had to come from my fridge. For the purposes of full disclosure, I have also listed items I have used from my freezer, pantry and those I bought for the recipes. Before we head to the recipes, let’s set the scene for what else was happening in July 2003!

Pirates of the Caribbean: Curse of the Black Pearl was #1 at the box office, followed by Terminator 3: Rise of the Machines and Bad Boys II. Doesn’t sounds like I would have been going to the movies a lot in July 2003! Instead, I was likely staying at home reading the best-selling Da Vinci Code by Dance Brown and listening to Beyonce’s Crazy in Love. But enough about me, let’s get to our menu!

The Menu – July 2003

BROCCOLI, PANCETTA AND FETA PIZZA

There was a cheese fondue in the magazine which very nearly became the entree for our July 2003 menu but in the end I chose the pizza. The recipe comes from an advertisement for Ardmona Rich and Thick Chopped Tomatoes which was absolutely brilliant and why I decided to use this recipe over the fondue. The advertisements which ran for a number of years featured celebrities not known for their intelligence advertising pureed tomatoes! Rich and thick tomatoes from the rich and…you get it. The ad certainly caught my eye! Also, this was the only recipe in the magazine where I did not have to buy any ingredients, although I substituted a few:

Fridge ingredients

Broccolini (subbed for the broccoli in the recipe)
Proscuitto (subbed for the pancetta in the recipe)
Feta cheese

All of these were leftovers from other things I had made which would have otherwise likley gone to waste

Other ingredients

Puff Pastry – from the freezer
Tinned tomatoes – from the pantry

Broccoli and Pancetta Pizza Recipe

Beef Carpaccio with Parmesan, Horseradish and Raw Beetroot

This is a Jamie Oliver recipe that I made to use up some leftover beetroot. I generally hate beetroot but the fussiest eater in the world likes it so we had half a beetroot in the fridge left over from a roast dinner he had made. A lot of people, including me, give Jamie Oliver a hard time but seriously…this might be one of the best things I have eaten all year!!! It was perfectly pitched. Everything went together so well. It was an absolute dream of a dish! 10/10 Mr Oliver, this one was outstanding!

Fridge ingredients

Beetroot
Horseradish (originally from our garden)
Sour cream (instead of the creme fraiche in the recipe)
Parmesan cheese

Other ingredients

Thyme – from the garden
Lemon – from the garden
Olive oil, salt, pepper – from the pantry

Bought ingredients

1 steak – I was not going to buy a whole fillet for two people!
Rocket -(this cost all of 36 cents!)

Carpaccio recipe:

Chocolate Chestnut Log

On first reading, I thought this would be a cake. Instead, imagine a melt-in-the-mouth mousse with a swirl of chestnut surrounded by a swirl of chocolate chestnut. Delicious but very rich!!!! (Not thick though). If the carpaccio was something I would gladly eat every day, this is a dish I would save for special occasions.

Chocolate Chestnut Log Recipe:

Fridge ingredients

Butter
Egg

Other ingredients

Sugar – from the pantry
Brandy from the drinks cabinet
A can of chestnut puree which had been in the pantry for far too long!
Cocoa powder – from the pantry

Bought ingredients

Dark Chocolate

My Nigella Moment – Fillet of Beef Bourguignonne

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 the context of 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 either because I made it and it was really good, or I just didn’t have time to make it but it was one of the most appetising things in the mag!

I feel a bit sorry for the cheese fondue recipe in the July 2003 issue of Delicious Magazine. It got pipped at the post for the starter and again for the Nigella moment. Those of you who know me, and whose jaws are dropping that I didn’t pick the fondue (twice), take a look at this picture:

The perfectly cooked beef, the glossy sauce, the wine-soaked onions – this dish looks so beautiful and luxurious to me and something that I would definitely cook if I was having a group of people for dinner. Something this size though would feed us both for a week. I’m holding on to this recipe though! Next time we do magazines in my Foodies club, this is exactly where I am heading!!!!

Well, the July 2003 issue of Delicious proved to be an absolute treasure trove of recipes and definitely filled the brief of being able to base a meal, largely on ingredients that were in my fridge!

26
Mar
2023

Let’s Get Lit – March 2003

categories: 20 Years Ago Today, Bread, Pasta, Sangria, Seafood, Soup, Tomatoes, Wine

Hello friends and welcome to March 2003! Avril Lavigne was topping the charts with I’m With You, Bringing Down the House was #1 at the box office and U.S. troops invaded Iraq looking to seek and destroy Saddam Hussein’s weapons of mass destruction. No wonder, when reflecting on the events of twenty years ago, we here at Retro Foods for Modern Times felt we might need to get a little boozy! This was the theme for our menu which came from the March 2003 issue of Delicious Magazine!

March 2003 – The Menu

Sangria

As if we could have a boozy menu without a starting drink! I love Sangria which despite being Spanish in origin always reminds me of our 2017 trip to Portugal where we would have a pre-dinner sangria most days!

Happy times! Here’s the one from Delicious!

Sangria Recipe:

Beer Bread with Pastrami and Relish

Due to time constraints, I didn’t make this but doesn’t it look amazing?

Spaghettini Alle Vongole

OMG, this was so good. And also when I really wished I had made the beer bread so I could mop up all the delicious sauce left in the bowl. I had never eaten Spaghettini Alle Vongole before and although this took a bit of effort to cook, it was worth it!

Spaghettini Alle Vongole Recipe:

Citrus Salad with Cointreau Cream

To finish out the meal, we have a Citrus Salad with Cointreau Cream. For an alternative dessert, but one that still uses Cointreau, you could sub in last week’s White Lady which also came from this magazine!

My Nigella Moment – Salmorejo

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 the context of 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 either because I made it and it was really good, or I just didn’t have time to make it but it was the most appetising thing in the mag!

This was a difficult one. I was torn between two recipes that really appealed to me. One was a pink grapefruit tart. However, as we already had a dessert containing grapefruit I decided to go with the other recipe from March 2003 which caught my eye – salmorejo.

Salmorejo is a cousin of gazpacho. Gazpacho is one of those things that I thought I would hate. Cold tomato soup? Yeccchhh!!! That is until I tried it. And from then on it was love! I will note that even though I am a garlic lover, 4 cloves of garlic was too much for this! Two would, I think have been plenty!

It looked exactly as it did in the picture too!

Salmorejo Recipe

Delicious Magazine certainly delivered on our ask for a boozy menu. We had red wine and brandy in the sangria, beer in the bread, white wine in the spaghetti and Cointreau in the dessert!

Let me know if you would like to contribute a theme to my list. I’m happy to take on any challenge!