Saturday, June 12, 2010

What's been cooking - 13 June 2010

I'm trying to work my way through Annabel Langbein's latest cookbooks, Anyone can Bake and Anyone can Cook. Unfortunately my oven won't cooperate. If you saw Friday's video of Paul and I making lime coconut pie - yes, that is how we're getting into our oven at the moment.

I've rung a repairman and he's coming out on Monday afternoon to fix our oven door, so fingers crossed I'll be able to start making more of the delicious looking recipes in Anyone can Bake soon.

Here's what we ate this week:

Sunday: (Beef) Teryaki beef stirfry.

Monday: (Chicken) McDonalds (again!) on our way back from Whangapoua. This time I had the chicken wrap.

Tuesday: (Beef) Lasagne

Wednesday: (Pork) Wild pork roast with roast vegetables and salad. (We have had a family friend staying the past three weeks and he got the pig on a hunting trip. Thanks Sam!)

Lime and coconut pie for dessert.

Thursday: (Pork) Pork and noodle salad (using leftover roast pork). Recipe from Anyone can Cook.

Friday: (Chicken) Takeaways - cashew chicken

Saturday: (Chicken) Pad Thai (from Anyone can Cook). This was our favourite recipe of the week and a great way to use more of the simple Thai sauce from last week's spicy chicken.

What's been cooking at your house this week?


  1. I've always wanted to know, how do you roast pork? I've never done it before. Is it the same as lamb? Cook for long time on low temp? Do you put anything on the pork before it goes in the oven? What kind of cut would you get if you were buying it from the supermarket? Sorry lots of questions!!

  2. Hey Anna,
    I cooked it in the slow cooker, following the recipe in Alison Holst's 100 Great Ways to use Slow Cookers & Crockpots. I rubbed the pork all over with a mixture of soy sauce, salt, mustard powder and cumin, then laid it on a bed of rosemary, thyme and sage. I also cut up three apples and slotted these around the side of the pork. The apples got mushed up later with the juices and 1T of brown sugar to make a sauce.


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