wester's Bookshelf
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Madelief (6) says: jammie!!! (yummy :-) ) This was a lovely idea, the children could choose from lots of options so there were plenty of nice ones. A relaxed summer lunch or dinner. Also great when you have people with conflicting diets around. It looks good too, and it's very substitution-friendly. I used: lettuce, grated carrot, julienned bell pepper, diced tomato, sliced cucumber, croutons, cubed aged cheese, bacon bits. I did not add the apple juice to the dressing. I still want to try: other vegetables (including raw cauliflower), mozzarella, nuts, green herbs, curried dressing.
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This was a nice salad, fresh and summery (my husbands words) at a time of year when fresh produce is not that abundant yet while you do want it to be. The hazelnuts work really well with the celeriac. I used butter lettuce and a handful of parsley instead of the arugula, which worked fine. I do think I wouldn't mind some mustardy mayonnaise instead of the vinaigrette. I did not think the sausages had any special interaction with the salad, I think any meat would work as well. Or cheese or eggs. I liked it very much that she said how large the celeriac should be. I had suspected for a while that Dutch celeriacs might be bigger than American ones, and now I'm sure. One Dutch celeriac should count as two or three foreign ones.
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I made the variation without the Parmesan, as my husband doesn't like cheese. Simple and good.
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This may be "more restrained" than the salad it was based on, it is still about "flavorful excess". Big bold flavors, not for the garlic-shy.
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The shrimp was difficult to chop to a paste, and the meatball mixture was quite sticky. It was worth it though: very tasty, even the kids loved it (I have to admit I decreased the chile a bit), and quite different from normal meatballs.
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This was pretty tasty, but I am totally stumped by the logistics. The recipe says to slice 4 zucchini, on a mandolin if possible. Then you have to grill them, and then you have to scatter them on a large plate, making sure you don't sit them on top of each other. Do you have an idea of the area of four thinly sliced zucchini? Several square feet, that's for sure. You could put them on individual large plates, but apart from making a lot of extra washing up, it would interfere with the next step, which is to sprinkle one chili and half a clove of garlic over this field of zucchini. How are you going to distribute this with any semblance of evenness? Taste is fine, method does not work.
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The toasting instructions were fine. I was afraid this would be very hot so I toned down the chile, but like that it was barely noticeable. Next time the full amount of chile, or possibly other spices instead.
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Take care: different editions ask for different amounts of milk and sugar. The right amount is probably about 4 cups (1 quart/ 1 liter) of milk and about 50 g of sugar.
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I'm not quite sure this is easier or quicker than boiling the eggs and then chopping them, but I did like this. I actually think scrambled eggs have a nicer texture - I'm not all that wild about the "squeaky bits of egg white" in normal egg salad. And the dressing used here is very nice. I used Smitten Kitchen's pickled celery, coarse mustard, and no capers.
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This was really good. It's a pity I have so many brilliant other mackerel recipes, and this is not the best Japanese-inspired one, nor does it add much to other recipes for grilling/roasting. I would repeat this if I wasn't spoiled for choice.
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I liked these a lot. The flavor is subtly Chinese, and they are easy to make, and quite cheap too.
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Very tasty. Not sure it warrants the title "bourguignon" though, with only one cup of wine to a pound and a half of meat.
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My husband thought this was very good, I thought it could have used a bit more anchovies. Nice and simple.
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I wasn't wild about these. I thought the vinegar in the sauce was a bit overpowering.
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A good salad. Take care not to over-salt it, it only needs a little.
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A robust recipe with enough heat to make your nose run, softened by sour cream.
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Very nice, but not as good as the kofta in some of my other cookbooks. I used cabbage instead of cucumber in the tzatziki, as I prefer to use seasonal vegetables and this works too.
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Very easy, very tasty. Made some small changes: button mushrooms instead of cremini, ground almonds instead of breadcrumbs, crème fraîche instead of sour cream, red onion instead of shallot, concentrated beef stock with no extra water, no thickeners. I also kept the meatballs in the pan while I stirred in the cream.
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This was a delicious combination, and easy to make. I wasn't quite sure what to do with the rest of the orange after zesting it, but it did seem like the recipe could use the juice as well, so I put that in.
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The children (6 years old) loved helping to make these, as well as eating them. It needed longer than the maximum time given, even though the cookies were pretty small. It also made much more than the recipe said. I halved the recipe, and I was glad I did, as it still made two full baking sheets, about 60 small cookies altogether, and there was still plenty of cookie dough for eating raw.
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The egg salad is good, the pickled celery is great. I did not add sugar.
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Very nice, which is unsurprising given the ingredients.
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I'm afraid I was disappointed by this. I had expected the fennel and tarragon to stand out more, and I would have liked a note of richness somewhere.
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I liked the taste of this; the butter is a nice touch, and it is refreshing and fragrant. I did think the tarragon was a bit overpowering (I will use only half the amount next time) and I am not sure picking the leaves was worth it (I will just cut them up next time).
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I made this with leftover turkey, and it was very tasty. I used a splash of fish sauce instead of the anchovies, and it worked out fine. The pasta or lentils can also be replaced with cauliflower - a very nice variation.
About wester
I love cooking, and eating, and reading, and swapping books, so naturally I've got too many cookbooks. Explanation of the ratings: 5 star: Make this tonight! 4 star: Make this when you get the chance. 3 star: Make this if you want to . 2 star: Make this if you have to. 1 star: Don't make this. Low carb means: contains very few carbs or is easily adjustable by leaving out sugar, flour, etc.
- Cookbooks246
- Magazines3
- Blogs13
- Recipes31,566
- Notes472
- Lives inSoesterberg
- CountryNetherlands
- Member SinceOctober 26, 2009
