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random recipes #40 – number 40

1 June 2014 by Dominic Franks

… well well well, forty random recipes later and here we still are.  Older but none-the-wiser yet still ready and willing to take on the world one recipe at a time. For which I am always grateful.  I know we all lead busy life-styles and I too find it incredibly hard on occasion to keep up with the blogging challenges so I really do appreciate any entries that come my way… and this month, to celebrate 40 months i’m going to keep it really simple and return to an old favourite and ask you to select your 40th cookbook and from this cook a recipe on the 40th page…

so here are the rules:
1. count your books from left to right or top to bottom and stop at your 40th book… for those who have less than 40 books simply start counting again from where you started.
2. take that book and open it at page 40
3. cook the recipe on this page or if there isn’t a recipe on page 40 then go to the first recipe on the next page… 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 then email me with a link at dominic(@)belleaukitchen.co.uk so I know you’ve joined in, you can also attach my natty new 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 June 28th and I will post the round-up on June 29th

… being stuck in London for the foreseeable future I called on my trusty neighbour Tracey to break into the cottage and do the random selecting… now of course I have no real evidence that she did the proper counting (although she assures me she did…) but the text that came through was Daylesford – A Love For Food… Chilled Pea and Mint Soup.  This is a gorgeous book full to the brim with incredible and healthy recipes and I’ve actually cooked a few recipes from this book in the past, one of which was in fact a random recipe, plus my ‘go-to’ soup is pea soup, so I was a little disappointed at first but this is random recipes and rules are rules and i’m sure that there’s something they do to their soup that I don’t do to mine and i’ll share this with you all later in the month…

now off you pop and start counting…

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: random recipes

Previous Post: « random recipes #39 – the round-up
Next Post: raspberry and blueberry mini frangipane tarts »

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Comments

  1. Elizabeth says

    1 June 2014 at 8:06 am

    Happy 40th birthday to Random Recipes! I will make a concentrated effort to join in this month! 🙂

  2. Baking Addict says

    1 June 2014 at 4:42 pm

    wow 40 RR challenges! Will try my best to join in this month, sorry I missed out last month.

  3. Choclette says

    1 June 2014 at 6:19 pm

    40 for 40 – sounds so right. Trundling off to Cook Your Books …

  4. Lucy Corry - The Kitchenmaid says

    2 June 2014 at 8:08 am

    Argh, 40 is already looming large in my life (as in, I may be turning it in less than 40 days), do you have to remind me with random recipes as well?!

  5. Sally Akins says

    2 June 2014 at 8:28 am

    Count me in for this one, Dom – I've already found my recipe…

  6. Alison says

    2 June 2014 at 8:36 am

    oooh 40, well done. I hope I have 40 cookbooks, I am going to have to count now!

  7. Karen S Booth says

    4 June 2014 at 11:18 am

    SO sorry I missed last month – it was the FIRST time I have missed it – just been away from home too much! I WILL be joining in this month though!

  8. Caroline Taylor says

    4 June 2014 at 12:28 pm

    Can't believe it's the 40th one! I've only dabbled before but I must take part in this one.

  9. Angela Moore says

    11 June 2014 at 4:11 pm

    Wow 40! well done I will be taking part in this, I think for the very first time too.

    Angela

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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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#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…

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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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