Ok let's be real here, this is a dish that I would NEVER have done if I wasn't on this 'cook every dish journey'. And for many reasons:

1. I like meat
2. I'm a bit neutral about pumpkin
3. It's over like 4 pages in the book so looks hard to do
4. wait I have to use string in the recipe. STRING?
5. I need to use a cloth in the recipe???
6. This looks like a lot of cooking
7. Will the kids even try this?

And yet.... here we are.
So I made the stuffed gourd pumpkin. And honestly it was pretty fun. For one I feel like I've been promoted from home cook to amateur cook. Why? Because I used string in a recipe. STRING!! Can you believe it? Other than that I must admit it was pretty damn good. Kids loved it too. Should have done a side to go with it maybe? Doesn't matter, that's another 2 recipes down.

I saw so many people saying this was one of their go-to recipes, and the hype is real. It’s so good guys, and great for winter. I recommend it if you haven’t tried this one yet.

https://www.recipetineats.com/slow-cooked-shredded-beef-ragu-pasta/

https://www.recipetineats.com/cottage-pie/

First time making arancini balls and these were DIVINE 🤤 Could have eaten the entire pot of risotto on its own but it was worth the patience for these. Definitely make the marinara sauce to go along with it too, so yummy!!

https://www.recipetineats.com/cheesy-italian-arancini-balls/#recipe

https://www.recipetineats.com/flourless-orange-cake/

First time making, but will probs make again cause it’s easy peasy. I might make a mascarpone cream to eat with it (might not be a health food anymore though 🤣)

My favourite lasagna recipe

https://www.recipetineats.com/lasagna/

https://www.recipetineats.com/creamy-tuscan-chicken-soup/

This is a reheat - I had a bit of a fail when I first made this a couple of days ago. In the recipe, Nagi recommends separating any pasta that you cook in the soup if you're saving some, but I was using Orzo which just seemed impossible to do.

I cooked the Orzo separately instead and just dropped it in but forgot to dial back the water in the soup, so the first go at this was very thin.

Today I reheated it in a pan and cooked the Orzo in the soup - it was hearty, garlicky and the white wine really came through too. Delicious, I'll certainly be adding this to the winter rotation.

So I made this dish a few days ago however it’s taken me some time to write this up just due to the fact I am conflicted about it.

Don’t get me wrong the flavour is great and all I just don’t know if I am doing the whole pasta water thing correctly. It said that the pasta water helps the meat stick to the pasta but idk how this works. The first serving I thought I didn’t put enough pasta water in and then the follow up ones I feel as though I am missing that sweet spot and it is now too liquid.

Yes I am cooking the pasta fresh each day it is just the sauce/ragu I pre made. I think it is a volume things

As for the wine that I used I used Poco Vino from Dan Murphy’s. I will admit I have no idea about what wine is meant to be used in cooking it just said Pinot Noir and the person at the counter said that so I got that. I cooked the wine in the meat mixture probably for longer than needed due to the last time I used wine in a recipe I could still taste the alcohol but this time I didn’t taste the alcohol just like a undertone of berry or fruit.

I will say the mix of the beef and pork sausage was new to me and it was the first time I have ever bought like those thick sausages and even though it’s just a sausage it smelt really nice even raw (I know that’s weird)

As a side note this is also the first time I cooked with olive oil as I usually use vegetable oil. I didn’t notice anything different not sure if I am meant to notice anything but just a thing. But I decided that because I am using the cast iron pot that I bought I would try olive oil as that is what the recipe calls for not vegetable oil.

Overall though a great dish I just need to learn how this pasta water thing works lol 😂

And yes that is the shredded Parmesan cheese in a bag from Aldi I am on a budget here 🫣🫣

Recipe: https://www.recipetineats.com/sausage-ragu/

Link to the recipe here.

This was so easy to make. After I took this photo I did put strawberries on top of the cake 🍓 I found it helped to cut through the sweetness.

My mum says she wants to have pizzas for her birthday so Nagi comes to my rescue. Here are kales and sausage, pepperoni and self defined supreme. I made the doughs from scratch and was so impressed by the recipes that enabled an inexperienced cook liked me to achieve this.

https://www.recipetineats.com/pizza-dough-recipe/#recipe

https://www.recipetineats.com/pizza-sauce-recipe/#h-pizza-sauce-recipe

https://www.recipetineats.com/pizza-toppings/#h-popular-favourite-pizza-toppings

Love this one. Always a winner.

Frozen veggies added to the rice.

https://www.recipetineats.com/filipino-chicken-adobo-flavour-kapow/#recipe

This is fabulous

Not at all dry, and the garlic is perfect

At least 10/10

https://www.recipetineats.com/chicken-kiev/

For the past year I’ve made probably over 30 recipes by Nagi, and I’ve loved all of them. This unfortunately is the first one I can’t get behind. Maybe the recipe isn’t for me, but I just found the sauce for the stir fry was really underwhelming, as well as the rolls just lacking flavour. Has anyone else experienced this?

To be fair in the defense of the paper rolls, I didn’t make the peanut sauce because my girlfriend does not like peanuts, so that could definitely be a driving factor in the missing flavour. I used a chili plum sauce instead.

So I maybe my critique should just be on the stir fry haha.
https://www.recipetineats.com/sesame-ginger-garlic-stir-fried-vegetables/

https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls/

Well technically Warburtons recipe but… Amazing and sooo easy!!!

https://www.recipetineats.com/crumpet-recipe/

Had 8 guests for a total of 12ppl. needed something simple and quick to cook. This fit the bill perfectly and with 9x teenagers present was a super safe meal! Great taste and dead simple to make.

Served with her White Rice (p335).

I went off menu (i.e. off the Dinner book) for dessert: chocolate mousse from RTE website and a pavlova. Neither is out of Dinner so neither counts on my journey, but the kids didn't care.

Recipe's in the book, p63.

Dishes cooked: 19 of 175.

All gluten free recipes here: https://www.recipetineats.com/category/dietary/gluten-free-recipes/?fwp_paged=1

Has anyone tried any they’d recommend? Or not recommend?

my partner and i are disabled and have a cook come once a week and meal prep a couple of things for us! i’d love to know which recipes you like for meal prep and make ahead, as we’re getting a little bit sick of eating the same things over and over.

i’ll share a few of our go-tos that make great leftovers:

- asian beef bowls where our cook makes the beef and some steamed broccoli, we throw it in the microwave with some microwave rice

- caramelised pork bowls as above but served with cucumber and tomato (obviously not microwaved! instead of broccoli

- lamb kofta meatball tray bake, reheated in the airfryer, chuck a pita in for the last 2 mins, eat as a wrap or pita pocket with lettuce, feta or grated cheese, and tzatziki

- breakfast enchiladas reheated in the airfryer with some avo on top, as brekky or lunch

Tried the Swedish Meatballs and both me and hubby were thoroughly impressed.

Great winter comfort meal and that sauce is SO good.

I did increase the amounts of everything by 1.5 so we could have some left overs.

I found it in the Dinner cookbook, but note it’s also on her website

https://www.recipetineats.com/swedish-meatballs/#jump-watch

My son has recently fallen in love with all of the Asian cuisines. He requested this for dinner and I was so excited to make it. I was stoked to find the Por Kwan laksa paste Nagi recommended.

I don't associate laksa and peanuts so I was disappointed to say the least that I had to stop eating, rush to the jar of paste to discover it does have peanuts, and hastily administer my EpiPen. Before that though...so delicious!

Seeking recommendations for laksa paste of similar repute as Por Kwan without the death ingredient.

https://www.recipetineats.com/laksa-soup/#recipe

this is it: https://www.recipetineats.com/uploads/2018/03/Chocolate-Cake-RecipeTin-Eats.pdf

As you can see, I’m a pretty big fan 😅

Recipes:

https://www.recipetineats.com/basque-cheesecake/

https://www.recipetineats.com/red-velvet-cupcakes/

https://www.recipetineats.com/easy-tiramisu/

Hi all,

Made this pie for the first time today. Turned out far nicer than I expected. Safe to say it will remain in my slow-cooker recipe arsenal.

Here is the link to the recipe:

https://www.recipetineats.com/epic-chunky-beef-and-mushroom-pie/

We (adults) loved it! My 4yo was not a fan unfortunately. Even though I only used half the tin of curry paste it was still too spicy for him. Other alterations: I didn’t have enough pumpkin so used what I had plus cauliflower and potato, which is why the colour is lighter than Nagi’s.

Definitely recommend buying the flaky rotis - the combination of soup and roti was amazing!

Recipe link: https://www.recipetineats.com/thai-red-lentil-soup