Every Night of the Week by Lucy Tweed
Stylist Lucy Tweed’s new book Every Night of the Week shows us how to casually throw ingredients together to create simple, yet magical dishes.
Words: Hande Renshaw | Photography: Lucy Tweed
‘Considering my commitment to max relax paired with a desire for great flavour, I am thoroughly in support of most things baked in the oven on a single tray.’ Photo: Lucy Tweed.
Drunken Dumplings from Lucy Tweed’s new book Every Night of the Week. Photo: Lucy Tweed.
The idea for Lucy Tweed’s (stylist, writer and Instagram genie) debut cookbook Every Night of the Week came from her popular Instagram account of the same name.
Lucy set up the account as a visual outlet for the meals she cooked at home for her family.
‘It was a place to post and record the food I cooked; especially the things that were eaten without complaint… it turns out there was a community out there waiting for this exact thing.’
Quick meals, which maximise flavour are a focus for all the recipes in the book. ‘Considering my commitment to max relax paired with a desire for great flavour, I am thoroughly in support of most things baked in the oven on a single tray.’
The recipes in Every Night of the Week lean on this concept, ranging from drunken dumplings, broccoli and cheese pie, to peaches and cream tart – all dishes for simple, fuss-free cooking.
Below we share one of Lucy’s recipes from her new book: a chocolate thing.
Never Daal with Sambal from Lucy Tweed’s new book Every Night of the Week. Photo: Lucy Tweed.
Broccoli & Cheese Pie from Lucy Tweed’s new book Every Night of the Week. Photo: Lucy Tweed.
“For me, desserts are only as good as the memories they leave behind – my a chocolate thing recipe has a campfire, friendship and tears of laughter. It has it all, this one. ”
A CHOCOLATE THING
I went camping at a friend’s farm 15 years ago and this one imprinted so heavily that when I texted the group this picture they sent me back an image of a spliff.
Little did we know then that ‘stoner’s delight’ would one day feature regularly on swank restaurant menus.
The blueprint for a dessert of this category is essentially chocolate, then words like warm, gooey, melty, sugary, crisp and chewy, and finally a random ‘ooooh yeah let’s put this in there!’ element. In this case, marshmallows.
Enjoy dudes!
Serves 6
INGREDIENTS
130 g (4½ oz) butter, melted
1 cup (220 g) sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
3 eggs
½ cup (75 g) plain (all-purpose) flour
½ cup (55 g) hazelnut meal
1 cup (150 g) roughly chopped dark chocolate
10 pink marshmallows
STEWED RHUBARB
1 bunch rhubarb, trimmed and cut into 5 cm (2 inch) lengths
3 tablespoons orange juice
½ cup (110 g) sugar
1 cup (110 g) frozen raspberries (or fresh if in season)
OPTIONAL INGREDIENTS
vanilla ice cream
METHOD
Preheat the oven to 180°C (350°F).
For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened.
Remove from the heat and stir in the raspberries, then allow the mix to cool.
Whisk together the butter, sugar, vanilla and cocoa powder until light and creamy.
Whisk in the eggs, one at a time.
Gently fold in the flour, hazelnut meal and chocolate until just combined.
Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25 cm/ 10 inches) or baking dish and spread evenly. Dot with the marshmallows, and spoon the chocolate batter over the top.
Bake for 30 minutes or until puffed and slightly crispy on the edge.
This can be served a bit underdone, like a self-saucing pudding.
This is an edited extract from Every Night of the Week by Lucy Tweed published by Murdoch Books, RRP $35.00. Available where all good books are sold and online.