Lucy Tweed took her instagram account into this recipe book, Every. Night. Of. The. Week. to show us that great meals can be cooked all the time.
A wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way, by Donna Hay’s right-hand woman.As Donna herself says: ‘Lucy has a special gift. Everything she touches turns to magical, sparkling loveliness.’Some days you want to cook; other days the goal is simply ‘food in mouths’. Welcome to Every Night of the Week, a cookbook for people who don’t like hard-and-fast recipes, by food and recipe writer, stylist and Instagram genie Lucy Tweed.
Chapters are divided into:
- That extra day you wished for
Recipes that caught my eye and Dave’s eye:
- Chicken Club Salad (p37)
- Fish Curry (p44)
- Lamb Rack with Harissa (p50)
- Shandong Chicken (p58)
- Silky Soup (p63)
- Stuffed Shells (p70)
- G-rated Red Chicken Curry (p74)
- Midweek Rump (p81)
- Prawn Linguine (p86)
- One-pan Steak, Broccoli & Shrooms (p104)
- Tartare Fish Pie (p112)
- Ham, Cheese & Tomato Tart (p114)
- Salt ‘n’ Pepper Hake (p140)
- Big Meatballs (p146)
- Soupy Greek Lamb Shoulder (p152)
- Cauliflower Gnocchi (p155)
- Sticky Ribs & Foil Spuds (p158)
- Peaches & Cream (p162)
- A Chocolate Thing (p165)
- Vinai-no-regrette (p194)
- Veg Slap (p211)
- Sprinkles x 3 (p215)
What I made:
I have taken to getting Dave to choose what I make from recipe books, and his choice was the salt and pepper hake. The recipe caught my eye because Lucy started off by saying “my aversion to deepish-frying is obvious”. I did not read further than that, but saw the first part of the method was preheating the oven. So, imagine my surprise when I had to deep fry the fish! But, it was an amazing meal. So good in fact that I have made the pak choi that went with it again.
I love the photographs in Every. Night. Of. The. Week. but loathe the layout. I found the messiness very distracting when choosing recipes. But that aside, Dave and I both agreed there were many that looked amazing. Australians have a habit of shortening words, so I expected barby to be used for BBQ and not braai. The little South African touch had me re-reading the one-sided icebreaker a second time.
Penguin Random House South Africa sent me this recipe book to review.
View the previous posts on November 29: