Cookbook of the month: September


This month I decided to choose the epicurious dinner rush magazine as our COTM. I bought it during my stay in Florida and didn´t really look at its prize, that´s why I was surprised because it costed around 12 dollars, which in my opinion isn´t very cheap for a magazine. Well anyways I have to say it is one of the best food magazines I have ever read and is absolutely worth the price. I could cook every single recipe in it and probably will because they are easy anddelicious. The fun thing about this magazine is that it is divided into week cooking plans with its own grocery lists and recipes espescially for dinner but you can have all of them for any other meal as well . Eventhough I don´t cook planned, because I always try to get seasonal and fresh ingredients at the market or store the epicurious dinner rush gives you lots of ideas. Starting from butternut squash and apple soup (which I will still post), frittatas, pies, lots of fish and veggie recipes this magazine has a wide range of amazing dishes and that´s why I chose it as my COTM.

I chose three recipes for you guys to test:

  1. Mango blueberry fool


  • 1 ripe mango, peeled, pitted and cut into chunks
  • 1/4 cup of sugar
  • 2 tbs. of fresh lime juice
  • 1 cup heavy cream
  • 1& 1/2 cups blueberries
  • grated lime zest to taste
  • pinch of salt

Purée mango, sugar, lime juice and a pinch of salt in a blender. Mix heavy cream until stiff and fold into mangopurée. Transfer to little bowls or glasses. Top with blueberries and grate lime zest on top. Cover with tin foil and chill in fridge until serving.



Lemony chicken& orzo soup:

This is what you will need:

  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
  • 1 celery stalk, sliced crosswise 1/2″ thick
  • 2 chicken breasts
  • 6 cups chicken broth
  • a pinch of salt, freshly ground pepper
  • 1/2 cup orzo
  • 1/4 cup chopped fresh dill
  • Lemon halves (for serving)

Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.

Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.

Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.





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