Our wedding present to ourselves was a brand new shiny kitchen aid mixer and the relentless rain of the weekend allowed its first proper use. Im a pretty amateur cook and my kitchen nightmares probably outweigh my raving successes, but none the less with the guidance/occasional shouting of my chef husband I am determined not to be the only one in the relationship that cannot cook amazing meals. Maybe I’m aiming a big high, but everyone’s go to start somewhere! I decided that the first thing I wanted to make was chicken liver pate. Now, chicken liver pate or parfait is a particular favourite of mine, and something I can rarely resist as a started on any menu, to the point that often my visits to restaurants are graded upon the strength of their chicken liver pate! So this is my first attempt – overall tasted pretty good, but learning point would be only to brown off the livers so as to keep a better pink colour to the pate, rather than my unappetising brown…
To accompany this I decided to try out a recipe from Thomasina Miers Mexican Book, ‘Mexican Food Made Simple’ and this recipe for pink pinked onion was definitely simple. Less than 15 minute to prepare then a few hours marinading and its good to go. Tangy, sweet and an amazing luminescent pink colour, its definitely one of the prettiest things I’ve made!
Now on to the more sweet side of things, another favourite of mine – caramel shortbread slices. These really turned out great, the shortbread was crumbly, the caramel gooey, but not too runny and a thin layer of chocolate on top. 🙂
Finally to top off a weekend of relatively successful cooking I tried by hand at a lemon and passionfruit tart. The lesson I learnt from this recipe – it takes an awful lot of passion fruits to make 100ml of passion fruit juice!