All Sorts Of One-Dish Wonders

All Sorts Of One-Dish Wonders is the latest recipe book from Chantal Lascaris. She says that the recipes are meant to broaden the possibilities for creative cooking, and are simple and easy to prepare.

All Sorts Of One-Dish Wonders

Author Chantal Lascaris is the first to admit that she’s a messy cook, so the concept of dirtying as few dishes as possible and having a clean kitchen in the wink of an eye is really appealing. Yet when one says ‘one-dish cooking’ most people think ‘midweek stews and casseroles’. Not so! With this collection of almost 80 dishes, Chantal proves that cooking in one pot or pan can be exciting and dinner party worthy. And obviously, delicious. Nor are they only for dinner parties – from breakfasts, a plethora of main courses and side dishes, right through to yummy desserts, you’ll be serving memorable meals to family and friends and still have time to do the things you want to do.

With a focus on seasonal, fresh and healthy options, All Sorts of One-Dish Wonders will become a favourite of home cooks who are looking for the best meals that are also low maintenance and simple to prepare, with a dash of flair.

Chapters are divided into:

• Breakfasts
• Sides, starters and salads
• Fish and seafood
• Chicken
• Meat
• Vegetarian
• Cheeses and desserts

Recipes that caught my eye:

• halloumi and veggie medley (p20)
• egg bake delight (p23)
• classy corn fritters with avo and eggs (p24)
• slaw of the soil (p38)
• prawn risotto renaissance (p68)
• drinken kingklip with fennel and limoncello (p72)
• lip-smacking sticky chicken (p89)
• cider roast chicken (p100)
• harissa chicken (p104)
• fragrant beef curry (p113)
• Moroccan-style lamb shank with chickpeas (p123)
• baby marrow and ricotta tartlets (p142)

What I made:

I made the baby marrow and ricotta tartlets as I had baby marrows that needed using up. The recipe calls for them to be baked at 150° Celsius for 5 minutes. And then left in the oven for 5 minutes after turning the oven off. I have never ever cooked phyllo pastry for this short a time but trusted that the recipe had been tested. Clearly this is not the case, as my pastry was undercooked and the marrows weeped. Dave used up the ingredients to make pasta. I was reluctant to try another recipe but as I am trying to perfect a corn fritter recipe I gave the classy corn fritters a go. The recipe worked well, but in my opinion these fritters lack texture, so it is back to the drawing board for me.

My impressions:

This is really my type of recipe book as I like to do one simple dish a weekend so that I can concentrate on an elaborate bake. The photographs are mostly enticing. But the fact that the first recipe I tried did not work made me wary of trying anything else. The desserts in this collection did not catch my eye at all, which is surprising for me.

Publishing information:

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

Take a look at what was previously posted on Lavender and Lime on May 20:

• • 2019 – Garlic Parsley Butter
  • 2018 – Texas Ranger
  • 2015 – Moving Your Website To WordPress
  • 2013 – Linguine Marinara Con Ricotta
  • 2012 – The Versatile Blogger Award
  • 2011 – Tiramisu

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