• KarinaFrancis on April 27, 2014

  I tried a variation on this and used lamb mince in place of pork and added some currants as well, very nice. I think that some toasted almonds would have also been a great addition but I had none on hand.

Notes about Recipes in this book

• Ile de France

  • debkellie on July 12, 2020

    Strong!! Maybe reduce to 1/2 measure of Chartreuse & Cognac.. great for Bastille Day though!

• Orzo with pork, spinach and feta

  • KarinaFrancis on April 08, 2014

    As soon as I opened this issue I wanted to make this recipe and I'm so glad I did. So packed full of flavour! I only used the juice of 1 lemon and a pinch of the rind, not juice and rind of 2 as stated in the recipe and it was still nice and sharp. I made it for sunday supper, but its quick enough for a weekday dinner.

  • wodtke on June 09, 2014

    Although "spinach" is in the title of this recipe, the body of the recipe calls for silverbeet (aussie for swiss chard), not spinach. They've fixed it on-line.

  • KarinaFrancis on June 09, 2014

    I tried a variation on this and used lamb mince in place of pork and added some currants as well, very nice. I think that some toasted almonds would have also been a great addition but I had none on hand.

  • wodtke on June 12, 2014

    Solid recipe. Like KarinaFrancis, I cut back on the lemon, in my case to the zest of two quite small lemons and the juice of one of them, and thought that was plenty. I also was not thrilled with the fresh oregano as a garnish.

• Beef Stroganoff with pickles

  • KarinaFrancis on July 21, 2015

    Very easy, quick and tasty. The pickles give a nice sharp contrast to the creaminess of the dish. On the table in under 30 minutes ensures this will go on high rotation

• Roast red capsicum and saffron soup

  • Melanie on April 02, 2015

    Tasty, quick and easy soup - perfect for mid week meals as all ingredients are readily available in the pantry / picked up from supermarket. A true 30 minute meal.

• Sichuan braised eggplant

  • KarinaFrancis on April 30, 2017

    I made the mistake of not reading the recipe properly and realised it's meant to braise for nearly 2 hours, which was never going to happen. I braised it on the stove in a frypan for about 45 mins total and the eggplant was silky and luscious. The result was delicious and hit all the notes you'd want from a Sichuan dish.

• Sesame cucumber

  • lorloff on June 12, 2016

    A quick marinade using Japanese or Persian cucumbers. After the marianade I cut the cucumbers into 1 inch rounds and coated each one and stood the up coated on the serving platter rather than on sticks with a whole small cucumber as reflected in the picture in that way they made a great appetizer. It came our very well and flavorful.

• Sour-cherry hot cross buns

  • Melanie on March 30, 2015

    I think that these were the best hot cross buns I have ever made! Deliciously light and fluffy straight out of the oven, and still great toasted the next day. I made a few changes to the recipe - instead of 200g dried sour cherries I used 100g sour cherries (soaked in early grey tea - leftover liquid used instead of water for the glaze), 100g glazed orange rind and 50g currants. Instead of fresh lemon and orange zest I added a few drops of orange extract.