How many of you got a cook book for Christmas? I actually didn’t get one this year, which is a change, as my cupboards look like this:
And on top of the cupboard looks like this:
Other coffee tables and bookcases also look like this:
And there they sit, occasionally flicked through and referred to, but mostly just sitting idle. And this year I have HAD ENOUGH. Enough of me cooking the same fortnightly roster of meals that I know will be eaten. That are easy to make. That make up my weekly grocery shop without me having to think about them. ENOUGH I tell you! Some of you may remember that last year my new years resolution was to not make spaghetti bolognese for a year. Silly? yes! But I got all the way until October or even November without making it one time (I outsourced it to Rob). The method behind this madness was to try to break the mould of my normal family weekday cooking and try different stuff. And it kind of worked, but then the new stuff became part of the old stuff if you know what I mean? And there I was…making slag bol for something different!
I have decided to do the odd cook book challenge. Open up my cupboard and have a crack at some of the recipes inside. It’s like a russian roulette of recipes if you will…I decided to open that cupboard, take the 4th book from the end left and open that bad boy to page 62. THAT RANDOM.
The book I got was this one: An old one given to me when I first moved out of home which I thought at the time was VERY modern and grown up.
And page 62 led me to 4 recipes, 1 which I quickly decided would be the winner. A quick look at it also meant I only had to get some sour cream to get it done…easy…so I grabbed some, and off we went.
Sour Lemon cake
125 grams butter (half an Australian 250gram stick)
3/4 cup caster sugar
1.5 tablespoons grated lemon rind
1.5 cups self-raising flour
1/2 cup sour cream
1/2 cup lemon juice
1. Throw the butter, sugar and lemon rind into a bowl and mix with an electric mixer until light and creamy
2. Add the eggs to the mixer and beat well
3. Fold in the flour, sour cream and lemon juice into the mixture and transfer immediately into a lined square cake tin
4. Cook at 180 degrees celsius for 40 mins. Cool completely on a rack and then cut into squares
We couldn’t wait until it was cool to eat it, so we ate it warm and it was quite like a cakeier version of a lemon delicious pudding and it was DEAD SET fabulous. And you know what? I’ll make it again! And you know what? I didn’t even know it was sitting in my cupboard! How good is that?
So, who is with me? Take that 4th book from the end, open up page 62 and hit me up with a recipe! Cook it for you or your family…just because. Or just open the cupboard, pick any book and pick any page and commit. You never know what is sitting in their waiting to be cooked and waiting to become your signature dish!
I’d love to know what recipe you came up with…let me know!
Anyone a fan of a lemon sour cake? Seriously how good!
What cook book did you get for Christmas?