Hi Everyone,

Well, winter certainly is the time to enjoy sharing a meal with friends and family.  Now, that restrictions are lifting we can do this and appreciate it like we have never appreciated it before.  What better way than to cook something from the Women’s Weekly collection of sensational cookbooks.

This week I have gone back to the Dinner Party Books.  They always bring back such incredible memories for me.  However, on reflection, I do wonder about the pressure women put themselves under in the early 80’s.  We seemed to feel the need to be married, keep an immaculate house, have babies, work at least part-time and then entertain like pros on the weekend.  What. were. we. thinking??  I can laugh now but boy back then I was chasing my tail like so many others were.

Now, this Blue Eyed Cod is from a menu marked “Smart & Simple”.  Very catchy, love it.  I need to start by saying that I feel  a bit of a fraud because when I went to the fish monger, the blue eyed cod was horrendously expensive so I bought perch.  You could, of course, do this with any fish but just adjust the cooking time because the blue eyed cod is quite thick.   The smell of the crumbs is wonderful as there are so many components.  Mustard, pine nuts, lemon, honey, herbs, capers and parmesan cheese.

That just about says it all doesn’t it.  MAV was in heaven. 9/10.

Until next week.

From my table to your with love x

Blue-eyed Cod with Caper and Herb Crust

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Ingredients Method Notes

Ingredients

  

• 1 c pine nuts
• 1/4 c rolled oats
• 1/4 c sesame seeds
• 2 c packaged breadcrumbs
• 1/2 tsp dry mustard
• 1 tbsp grated lemon rind
• 1 tbsp lemon juice
• 1 egg lightly beaten
• 1 tbsp honey
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh lemon thyme
• 2 tbsp drained caper chopped
• 1 c grated parmesan cheese
• 8 blue-eyed cod cutlets
• plain flour
• 2 eggs lightly beaten, extra
• 1/2 c oil

Method

 

1. Process pine nuts, oats and seeds until finely chopped; transfer to large bowl.
2. Stir in crumbs, mustard, rind, juice, egg, honey, herbs, capers and cheese; mix well.
3. Toss cutlets in flour, shake away excess flour. Dip cutlets into extra eggs, then crumb mixture.
4. Heat oil in large pan, add cutlets in batches, cook until lightly browned on both sides; transfer cutlets to large oven tray. Bake, uncovered, in moderate oven about 15 minutes or until cutlets are tender. Serve Blue-eyed cod with tartare sauce, straw potatoes and tomato and onion salsa.

Notes

Source: Women's Weekly Dinner Party Cookbook No. 3

Warm Chocolate & Caramel Puddings

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Ingredients Method Notes

Ingredients

  

• 125 g butter softened
• 2/3 c firmly packed light brown sugar
• 2 eggs
• 1/2 c plain flour
• 1/4 c cocoa powder
• 1 1/2 tbsp milk
• 12 caramel-filled chocolate squares

Method

 

1. Preheat oven to 200°C/400°F. Grease four 1-cup oven proof dishes; line bases with baking paper
2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, cocoa and milk.
3. Divide two-thirds of the mixture into dishes; place three caramel chocolate squares in centre of each mould. Spoon remaining mixture over chocolate squares; smooth surface.
4. Bake puddings about 20 minutes. Stand in dishes 10 minutes. Turn puddings onto serving plates; serve immediately

Notes

Source: Women's Weekly The Baking Collection