Notes about Recipes in this book

• Pork loin chops on a bed of sweet orchard apples

  • saladdays on October 28, 2012

    This is delicious and very simple to prepare. The added liquid did not look as though it would be enough but the juice from the apples augmented it during cooking. The chops looked a bit anaemic when the cover was removed from the dish so it went back in the oven uncovered for a few more minutes which just browned them off. Don't leave out the ginger as it adds a good kick !

• Red cabbage braised in balsamic vinegar

  • saladdays on November 03, 2012

    A simple way of cooking red cabbage with just balsamic vinegar and sugar. A good side dish to a rich main course - the balsamic vinegar gives it a sweet/sour taste.

• Slow-braised chicory

  • wester on October 28, 2012

    Nice way of preparing chicory. Sweet and bitter balancing nicely with just a hint of acidity. And the fennel seeds are good here. Next time I will take more fennel seeds and more sugar - I thought a pinch and a sprinkle were quite small amounts, but the book clearly disagrees on that.

• Punchy leeks and goats' cheese on toast

  • AgusiaH on March 16, 2013

    I added some bacon, 1 green Italian pepper and 2 tbsp of parmesan. Excellent dish.

• Swedeaphobia cure

  • wester on October 28, 2012

    I think this is the best swede recipe I've found so far - as it says, creamy and slightly spicy. I'm still not exactly enthusiastic about the vegetable, but I won't mind getting one next time. Even the children were OK with it. Three potatoes were not enough to line even a small baking dish for me, so the potatoes he means must be quite large. But actually, I think the recipe doesn't need them at all and I might make it without them next time.

• Salad of chicory and celeriac

  • wester on December 23, 2013

    A nice combination of ingredients. The gherkins actually taste sweet here, which is good - it must be some kind of contrast effect. There was a sharp edge to the flavor which I didn't like that much - I will go easier on the garlic next time, I might even leave it out altogether.

• Jenny's carrot cake

  • No1Alicat on April 18, 2026

    Really disappointing. Took way more time to cook than the recipe stated and then collapsed big time. Very little flavour - slightly salty, not much else. Plenty better carrot cake recipes elsewhere

• Pork loin chops on a bed of sweet orchard apples

  • saladdays on October 28, 2012

    This is delicious and very simple to prepare. The added liquid did not look as though it would be enough but the juice from the apples augmented it during cooking. The chops looked a bit anaemic when the cover was removed from the dish so it went back in the oven uncovered for a few more minutes which just browned them off. Don't leave out the ginger as it adds a good kick !

• Red cabbage braised in balsamic vinegar

  • saladdays on November 03, 2012

    A simple way of cooking red cabbage with just balsamic vinegar and sugar. A good side dish to a rich main course - the balsamic vinegar gives it a sweet/sour taste.

• Slow-braised chicory

  • wester on October 28, 2012

    Nice way of preparing chicory. Sweet and bitter balancing nicely with just a hint of acidity. And the fennel seeds are good here. Next time I will take more fennel seeds and more sugar - I thought a pinch and a sprinkle were quite small amounts, but the book clearly disagrees on that.

• Punchy leeks and goats' cheese on toast

  • AgusiaH on March 16, 2013

    I added some bacon, 1 green Italian pepper and 2 tbsp of parmesan. Excellent dish.

• Swedeaphobia cure

  • wester on October 28, 2012

    I think this is the best swede recipe I've found so far - as it says, creamy and slightly spicy. I'm still not exactly enthusiastic about the vegetable, but I won't mind getting one next time. Even the children were OK with it. Three potatoes were not enough to line even a small baking dish for me, so the potatoes he means must be quite large. But actually, I think the recipe doesn't need them at all and I might make it without them next time.

• Salad of chicory and celeriac

  • wester on December 23, 2013

    A nice combination of ingredients. The gherkins actually taste sweet here, which is good - it must be some kind of contrast effect. There was a sharp edge to the flavor which I didn't like that much - I will go easier on the garlic next time, I might even leave it out altogether.