Notes about Recipes in this book

• White bean, olive and basil cannelloni

  • Rell on July 10, 2016

    Didn't like

• Chicken, date and quinoa bake

  • Astrid5555 on February 12, 2013

    Expected more from the quinoa, which tasted very bland despite having added lots of garlic and lemon peel. Nice chicken thighs though, but will not repeat.

• Red fish curry

  • debkellie on May 05, 2014

    I *was* just going to have grilled salmon & mashed sweet potato.. then did a search of EYB on my 2 key ingredients .. which delivered this one. A really speedy, tasty curry, using store cupboard ingredients. I substituted green beans for sugar snaps.. delightful. Worth repeating. But very large serves!

• Red wine-braised beef cheeks with Paris mash

  • scolere on April 14, 2019

    I made the beef cheeks in the slow cooker. Very delicious! I added quartered mushrooms at the end and servd it with orecchiette pasta. It takes a good 10 hours on high in the slowcooker to break down all the collagen, and make it silky. Also next time I will cut smaller pieces of meat and try skipping the browning part to see if it makes a difference. A good recipe for a cheap beef cut

• Gingernut cookies

  • mjrr on February 23, 2013

    The mixture was very very soft to roll and form into balls, so after the first one, I added about three quarters of a cup of flour which made the job a lot easier. I wondered if this would affect the taste, but it did not. Of course the finished cookies were quite different: the first one was thin and crispy like the picture in the magazine, and the others were predictably higher, did not spread as much, and were softer in the middle with that lovely chewy centre after the crisp shell. We'll see how they are when completely cold... I think next time I will tough it out and make the thin ones and see which the family prefer.