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random recipes #34 – a random recipe

1 November 2013 by Dominic Franks

… i don’t know about you but i’ve been feeling distinctly uninspired of late and with christmas rushing upon us I feel all kitchen thoughts turn to turkey and mince pies and I just want to put the breaks on a little and refresh what i’m doing… plus I have a bit of an unusual idea for christmas random recipes this year and I know i’ve been a bit left-field with themes recently so I thought with one month to go till we get truly festive we should return to our roots with a traditionally random, random recipes… also we’ve had quite a few random recipes virgins of late and I always think it’s good idea to welcome them into the game from the start, as it were… so this month i’d like you to pick a recipe book at random and then randomly open that book to a recipe and then cook that exact recipe…

… I turned with delight to all 67 of my cook books, numbered them all from left to right and then used a random number generator to pick a book… it chose for me number 37 – Save with Jamie by Jamie Oliver… this is actually a relatively new addition to the belleau kitchen bookshelf and i’m not a massive Jamie Oliver fan but the book is packed with loads of money saving recipes, tips o stocking your store cupboard and more importantly some stunning photo’s of food, which always helps get me inspired… and on a random open I find a wonderful recipe for a giant veg rosti… it looks gorgeous and i’m actually very excited about making it!

so here are the rules:
1. randomly select a book from your bookshelf… you can do this any number of ways, I like to count them all, assign each one a number and then randomly draw a book out of the hat but you could throw them all up in the air and select the one that hits you… I leave the selection process to you
2. take that book off the shelf and open it at a random page
3. cook the recipe on this page or if it’s something you’ve cooked before then turn to the very next page and cook that dish… and don’t cheat… do it with a friend in the room who will make you stick to it…
it’s a challenge after all and you’re only cheating yourself… this is specifically designed to take you out of your comfort zone…!
4. you may change the recipe for dietary or monetary or seasonal availability reasons only
5. post it up on your blog, with a link to this page and then email me with a link at dominic(@)belleaukitchen.co.uk so I know you’ve joined in, you can also attach the badge to show people you’re taking part.
6. tweet your entry including the hashtag #randomrecipes and I will retweet all I see
7. challenge deadline is November 28th.
eat and of course, enjoy!

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Filed Under: Everything else Tagged With: jamie oliver, random recipes

Previous Post: « random recipes #33 round-up
Next Post: christmas cake brownies »

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Comments

  1. Please Do Not Feed The Animals. says

    1 November 2013 at 10:13 am

    Yay. Off to random.org right now.
    Can I put in a plea for using some of our magazine cuttings in the New Year please? 🙂
    Can't wait to see what you have in store for Christmas.

  2. Christian Halfmann says

    1 November 2013 at 11:43 am

    The randomly picking of a book was not too difficult this time with just five books left on the shelf. The only question is: will I get all the ingredients?

  3. Sally Akins says

    1 November 2013 at 2:25 pm

    Count me in for this month, Dom

  4. Karen S Booth says

    1 November 2013 at 5:35 pm

    Great! Just what I need for November before the frenzied festive rush!

  5. Baking Addict says

    1 November 2013 at 7:13 pm

    Hurrah! Back to basics so might just manage an entry this month 🙂

  6. Phil in the Kitchen says

    1 November 2013 at 10:17 pm

    I could do with getting back to basics. Although I like the sound of an alternative Christmas too.

  7. Marmaduke Scarlet says

    1 November 2013 at 10:44 pm

    I've been out of the blogging loop for the past few months but this seems just the thing to get me back on track!

  8. Anonymous says

    2 November 2013 at 1:34 am

    I love food blogs and just found you and “Cooking With Mr. C.” on Facebook. When I find one I like, I follow it. I will tell everyone to check you out and check out “Cooking With Mr. C.” on Facebook. I just “Liked” his page. Happy Holidays. Jean

  9. Elizabeth says

    2 November 2013 at 7:32 am

    I like this month's challenge too. Yep, count me in! 😉

  10. Susan Lindquist says

    2 November 2013 at 12:44 pm

    I love returning to the traditional ways! And these rules keep it really simple … and that's a good thing!

  11. Choclette says

    3 November 2013 at 10:55 am

    Oh goodie, back to basics. Off to Eat Your Books immediately 🙂 Christmas is sounding a little scary.

  12. Alison says

    3 November 2013 at 2:44 pm

    Goes off to be random 🙂

  13. Sally Sellwood says

    28 November 2013 at 6:12 am

    Sorry I haven't entered recently 🙁 too much going on. I will be back x

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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#PRSample #competition #prize #giveaway #entertowin #bbq #wine #foodpairing #gift #food #foodie #foodiesofinstagram
#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
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