The thing about leeks is that they're delicious when cooked, but preparing them is a pain (they seem to always be covered in dirt, so I have to keep peeling and washing) and a waste (I end up throwing over half of them away because those parts are dirty or uneatable). I would soon learn that leeks are a common ingredient in this book. Vegetable Casserole a la Foremole (Made on March 20, 2011)Īnd here, for the first time, the recipe called for leeks. Rating: Good, but I don't know if I'd ever make this again. ^^ I mean, it's mostly just cheese and onions, so. It tasted good, but I didn't feel very healthy eating it. (The recipe also called for tomato slices on top, but I don't like tomato slices.) What I found interesting about it was that it had cornflakes sprinkled on top, which added a nice crunch to it. This turned out to be sort of like a cheese and onion casserole. Rating: Delicious! Would definitely make this again!Ĭrispy Cheese'n'Onion Hogbake (Made on March 13, 2011) And it was my first time using tomato paste and vegetable bouillon cubes, so that was interesting. Seriously, my mouth is watering just remembering it.
Here, we ate chicken kabob and a French baguette with our vegetable soup. But this meant that we'd have to cook some sort of meat side dish to have a completely balanced meal. Of course, that would make sense, since they're being cooked and eaten by peaceful woodland creatures.
One thing I realized while flipping through this book is that most of the foods are vegetarian. Hare's Pawspring Vegetable Soup (Made on March 5, 2011) Though, I also skipped ahead and did one Winter recipe, and now I'm starting on Summer, so there's one Summer recipe at the end of this post. So back in March, I got The Redwall Cookbook, and to honor the passing of Brian Jacques and the influence his books had on my childhood, I decided to spend this year cooking most of the foods in this book.Ĭonveniently, the recipes are separated into seasons, so I started off with the Spring recipes.
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