The Cook Book Challenge – Grand Finale
I survived the cookbook challenge.
52 weeks. 52 recipes. 52 different themes.
I started off so well, but then it got to “insect” week. I had a few recipes flagged, it was going to be snail scrolls, but with the combination of moving out of home, and being terrible at catching up on missed challenges, it all turned to shit.
It started off 52 weeks ago. April, Kat, Agnes and I combined our common factor of having way too many cookbooks and needing an excuse to use them more. The themes were chosen, the logo was designed, and a whole bunch of bloggers signed up for the wild ride.
52 weeks on, it was all over. I have more cookbooks than I did 52 weeks ago… oops, that wasn’t meant to happen. It was a great way to sift through cookbooks, trying to interpret the theme as quirky as I could. “Tangy” week was my worst; I will never forget how much I dislike chocolate and mayonnaise combined together in a cake. Don’t try that shit at home folks…. I love mayonnaise…. it’s great on sandwiches… not in cake. “Silky” week was also a big fat fail.
So anyways, some of us got together, ate way too much (for something new and different), all went home with leftovers and food comas. Every single thing was delicious.
I believe this was the first time I’ve ever eaten asparagus! Thanks to Agnes, and her amazing tart. Here is what we pigged out on:
Ham, Cheese and Tomato Chutney Wraps
8 mountain bread squares
1/2 cup tomato chutney
50g baby spinach leaves
2 cups coarsely grated cheddar cheese
300g shaved leg ham
1. Place two bread sliced together; spread with rounded tablespoons of chutney. Top each with spinach, cheese and ham; roll to enclose.
2. Cut rolls into thirds crossways to serve.
Chocolate Blueberry Slab Cake
1/2 cup cocoa powder
1/2 cup boiling water
160 unsalted butter, softened
1 1/2 cups caster sugar
1 1/3 cups self-raising flour
1/3 cup plain flour
1/2 teaspoon bicarbonate of soda
3/4 cup buttermilk
2/3 cup fresh blueberries
100g dark chocolate, chopped coarsely
1 cup icing sugar, sifted
1 1/2 tablespoons hot water
1. Preheat oven to 180ºC / 160 ºC fan-forced. Grease 19cm x 30cm lamington pan; line with baking paper.
2. Blend cocoa with the water in small bowl. Cool.
3. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl, stir in sifted flours and soda, and buttermilk in two batches; stir in cocoa mixture.
4. Spread mixture into pan. Bake about 30 minutes. Cool cake in pan 20 minutes before turning, top-side up, onto wire rack to cool.
5. Make chocolate icing: melt chocolate and butter in small saucepan, stirring, over low heat. Remove from heats; stir in sifted icing sugar and water until smooth.
6. Spread cold cake with icing, top with blueberries. Cut cake into squares.
A big thanks to April who did round ups every week. I didn’t envy you there, cooking and blogging the challenge post was hard enough! And thanks for organising a finale party, it was a great way to end a great challenge. Thank you also to Agnes for opening up your lovely home, so that we didn’t have to worry if we were going to get soggy bums from a picnic outside!
New cookbook challenge will be starting first week of January 2011. Stay tuned for details.