Cookbooks: June 2019

Hello my fellow bookworms and foodies, with the changeable weather in June – one week of rain, followed by a mini-Saharan heatwave – I wasn’t really sure what to cook to suit it. However I have been diagnosed with vitamin d deficiency, so my main focus has been on eating more oily fish. With that in mind here are the new recipes I tried over the month:

Salmon and Broccoli Tray Bake
The Hairy Dieters (6) Make It Easy by Si King & Dave Myers
One-Pot Wonders – Page 106

Another colourful one-tray meal from the ‘Hairy Bikers’, which is easy to prep and even easier to cook. Consisting simply of salmon fillets, with a honey, garlic and balsamic vinegar marinade, cooked nestled within a tray of roughly chopped broccoli, salad potatoes, mushrooms, onion and red pepper. A delicious, healthy family meal, that can be whipped up in just half an hour. I will definitely be making this again. Great recipe.


Four Seasons Minestrone (Spring)
Super Food Family Classics by Jamie Oliver
Soups – Page 212

A recipe that makes use of beautiful seasonal vegetables and guarantees you will get your 5-a-day portions in just one serving of this! On top of the basic soup base, there are the spring additions of broccoli, asparagus and baby leaf spinach, and again I added the optional rashers of bacon. This was a tasty spring take on this classic Italian soup, but it is my least favourite of all the seasons: I wasn’t keen on the texture of wilted spinach in it. Good recipe.


Pork Stroganoff
The Hairy Dieters (6) Make It Easy by Si King & Dave Myers
15-Minute Fillers – Page 31

After loving their Beef Stroganoff, I was excited to try King & Myers’ new recipe for a low-calorie, pork version of this classic dish. Made with half-fat crème fraiche, smoked paprika and lots of mushrooms and onions, this makes a smaller amount of lean, high in protein pork medallions go further.  This was quick and easy to make, and absolutely delicious – I enjoyed it even more than the original beef version. Great recipe.


Carbonara of Smoked Mackerel
Save With Jamie by Jamie Oliver
Fish – Page 244

An interesting twist on the classic Italian dish of carbonara, which switches the bacon for smoked fish, but with a traditional, creamy emulsion made with a mixture of milk, egg and a little of the starchy pasta cooking water. Being the first carbonara I’ve cooked, I was nervous about ending up with scrambled egg, however no scrambled egg and it tasted good – just got to work on getting the right consistency on the sauce. Good recipe.


So altogether that’s four fab, new recipes tried. I also remade The Hairy Dieter’s Marinated Fish with Stir Fried Greens (Book 4) and Coconut Prawn Curry (Book 1); their take on a Keralan curry. Not a bad month of cooking. Now here is hoping for more stable, summer weather, so I can try some new salad recipes and eat al fresco on the patio.

Do you fancy any of these recipes?

What cookbooks are you reading? Have you tried any new recipes?

8 thoughts on “Cookbooks: June 2019

  1. I don’t always enjoy traditional minestrone, but this version sounds quite good (minus the bacon).

    I made roasted poblano hummus today for the first time and it was very good! I’ll definitely be making it again. 🙂

    1. Kelly, the bacon was completely optional, as is using vegetable or chicken stock. While I have enjoyed all of Jamie Oliver’s seasonal minestrone recipes, my favourites are winter with the addition of beetroot, cavolo nero and kale, and the autumn with the addition of butternut squash and mushrooms. 🙂

      I’m glad you’ve enjoyed a new recipe too. Haha I have to be honest, I had to google what a poblano was, but now I know it is a pepper! 😀

      1. In turn, I had to look up cavolo nero. 😉 I still think the Spring version sounds best. What is added to summer?

          1. That sounds really good, too, as tomatoes are one of my favorite things. I still think Spring sounds the best, though. 😋

            1. To be fair they all tasted good! I just wasn’t a fan of the texture of wilted spinach in the spring one, which was in too stark a contrast with crisp, fresh, clean feel of the broccoli and asparagus. Minus the spinach, I’d probably love it.

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