Notes about Recipes in this book

• Scallops with peas, bacon and chive crème fraîche

  • wodtke on April 08, 2014

    This recipe is delicious, but there are some oddities. For one, the same recipe appeared in the Daily Mail online a couple months after it was in Olive, by the same author, but with 300g of peas instead of 150g, and 5 tblsp of creme fraiche rather than 3. I think the Daily Mail version is better, and it certainly has a better picture, which helps to visualize how the dish is supposed to be presented. http://www.dailymail.co.uk/home/you/article-2384878/Scallops-peas-bacon--chive-creme-fraiche.html. The second oddity is that it calls for blanching part of the bacon for 2 minutes, then pureeing it with the vegetables. Of course, the recipe is written for British bacon, which is quite different from American, but I'm still not convinced about pureeing nearly-raw bacon. Anyway, I didn't do it, just fried some slices to go on top of the scallops. I think prosciutto might be a good choice there too. It makes a fabulous presentation -- restaurant quality.

  • debkellie on April 08, 2014

    Online URL: http://www.dailymail.co.uk/home/you/article-2384878/Scallops-peas-bacon--chive-creme-fraiche.html

• Apple and cinnamon streusel cake

  • Foodycat on April 11, 2021

    I'm really not sure the quantities are right for this. 150g yoghurt sounded like a lot so I mixed in 100g yoghurt and kept the rest back to add if needed. It was not needed. 2 apples was enough to make a really thick layer of apple slices on top of the cake so I didn't use the other 2. And I think the streusel needed more butter, it didn't end up browning properly. It's a nice tasting cake but I think there are better recipes.