Amateur Gourmet by Adam Roberts

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  • Easy homemade granola

    • Jane on September 20, 2012

      This granola would be better as a snack rather than a cereal. It clumps together and isn't easy to break up into flakes. I like my granola as a sprinkled topping on my healthy (but boring) bran cereal. This would be clumps rather than sprinkles. But it tastes good (though rather salty, I'd half the salt next time). I think I'm going to stick to my trusty Andy Fairfield's granola from Nigella's Feast.

  • Chicken salad

    • wester on August 27, 2019

      This is an exellent and simple chicken salad. I added walnuts but no raisins.

  • The best broccoli of your life

    • wester on August 18, 2012

      It's good, I can't deny that, but not half as brilliant as Melissa Clark's Broccoli with Shrimp, so the title is definitely wrong. Do not make such over the top claims for a recipe that's fine but no more than that, guys, please.

  • Marinated roasted cauliflower salad

    • wester on November 26, 2016

      Easy, tasty and versatile. I added a good pinch of cumin to the dressing and served without greens or croutons.

  • Melissa Clark’s spicy pork stew with hominy and collard greens

    • vickster on February 23, 2019

      This was delicious! Very easy and fast in the Instant Pot. I made half the recipe, with a large can of hominy. Will definitely make again!

  • Broccoli, rice, and cheddar casserole

    • PennyG on November 29, 2013

      I made this for Thanksgiving yesterday and it was wonderful. Made the soup Wednesday (which was great on its own). I did use two boxes of frozen broccoli and it was fine. Well liked by all!

  • Nectarine cake

    • blintz on May 24, 2014

      Fast, easy, delicious, not too sweet. I think I over baked it a bit, because it was a little dry on the edges, so keep checking. Needed twice as much fruit as called for in order to cover the whole top of the cake.

  • Molly Stevens’ braised monkfish with cherry tomatoes & basil

    • blintz on June 09, 2016

      Monkfish in the fish share this week. This was a delicious recipe and made some mf converts at the dinner table. It took longer to get ready than it should have--maybe it was pancetta cubes. I ditched most of the pork fat before I sauteed the fennel --I didn't want the flavor to overpower the fish. If only I was quicker at removing that slimy membrane off the fillets, I'd cook monkfish more often. Hate that part of the process!

  • Almond cake with plums

    • bwehner on July 27, 2013

      Delicious & easy

  • Summer nectarine and arugula salad with raspberry vinaigrette

    • imaluckyducky on June 17, 2013

      This salad is both surprising and addicting! The first time I made it as-is, the second time (today) I didn't have any the dressing ingredients, but I discovered that a good-quality balsamic vinaigrette is AMAZING!

  • David Lebovitz’s malted milk ice cream

    • dinnermints on August 18, 2019

      Made this because I had a cup of leftover half and half and was trying to figure out what to do with it....oof. Very rich ice cream. What did I expect? I don't really get the malted milk flavor in the base. My husband loves it, but I wouldn't make it again.

  • Yellow cake with chocolate frosting

    • Mayandbill on June 09, 2015

      This is a good choc frosting.

  • Roasted carrots, radishes & Jerusalem artichokes

    • Agaillard on August 30, 2020

      Link seems to have disappeared - I found a similar/same recipe here :

  • Maple-roasted butternut squash and apples

    • ashallen on December 11, 2019

      I'm a big butternut squash fan and have made this recipe several times. The combination of apple and squash is very good and the suggested fresh marjoram works very well with their flavors. Dish is strongly affected by quality of the squash and apples - my most recent squash wasn't very sweet or flavorful and it came through in the final dish. I ended up pureeing that batch with some extra water and seasonings to save it! Overall, this is pretty sweet - I've actually eaten leftovers for breakfast. To make it more savory, I add 1/2-1 cup finely chopped shallots or yellow/red onion and sometimes toss everything with rendered fat from a roasted chicken instead of olive oil/butter. I also like to roast it longer than specified in the recipe and/or use convection mode part of the time to further intensify the flavors. Making a half-batch on a single half sheet pan works well. I skip the parchment paper and haven't found clean-up to be troublesome.

  • Mushroom Bourguignon

    • Shelmar on February 03, 2021

      Good enough to make again. Vegetarian comfort food.

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