How incredible the pictures are. The colours used, the ingredients used, the lighting, the workmanship, the presentation. Everything has, I have to say with relief, changed in the cook-book world for the better.
I was startled by the way every dessert was covered in fresh or baked fruit, jellies and mousses where created from prunes and other fruits not particularly known for their appeal.
I am a very visual person, the pictures are what always grab my attention first and foremost. Give me modern cookbooks any day! There are some wonderful recipes in these books I collected, I might add. We just have to adapt them, give them a modern twist...don't worry, I'll pull the pineapple rings and prunes off the cupcakes and top them with a sole blueberry and some sugar dusting with a tendril of lime zest arching around that little dot of fruit. I just inspired myself. Look out for those cupcakes!
And now...for something completely different...
My husband made an incredible dinner and I just have to share it.
This one is for you Suzanne. Easy enough to cook blindfolded!
CAJUN CHICKEN WITH MANGO AVOCADO SALSA
Adapted from recipe from Taste.com
4 large chicken breast fillets
2 tbs vegetable oil
2 tsp sal1 tsp garlic powder
2 tsp. french onion soup powder mix (or dried onion flakes)
1 tsp dried oregano
1 tsp dried thyme
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 tsp freshly ground black pepper
Rocket leaves to serve
1 ripe mango
1 avocado, halved, stone removed, peeled, finely chopped
1 red capsicum, halved, de-seeded, finely chopped
1/2 red onion, finely chopped
1 tbs fresh lime juice
1 tbs finely shredded fresh mint
Salt & freshly ground black pepper
Combine oil, salt, garlic and onion powders, oregano, thyme, paprika, cayenne and black pepper in a large bowl. Add chicken and turn to coat.
Heat a frying pan over medium heat. Cook chicken for 5 minutes each side. Transfer to a plate. Cover loosely with foil and set aside.
Meanwhile, to make salsa, cut mango cheeks close to seed and peel away skin. Finely chop. Combine in a bowl with avocado, capsicum, onion, lime juice and mint. Season with salt and pepper. Serve chicken with salsa and rocket leaves.