Notes about Recipes in this site

• Rhubarb posset

  • darcie_b on June 11, 2020

    This posset doesn’t set up quite as firm as a citrus one, but the flavor was excellent. I needed extra rhubarb to make enough syrup.

• Diana Henry’s chicken with pumpkin, cream & Gruyère

  • Rradishes on November 12, 2017

    So delicious, definitely bookmarking this one. It is very rich though, with all the cream and cheese.

• Grasmere gingerbread

  • Foodycat on July 07, 2020

    I was a bit sceptical - 1tsp ginger seemed very meagre to 225g flour - but it ends up with a lovely warm spicy flavour. Next time I won't bother holding back the extra crumbs, I will just press it all into the tin - the crumbs give a nice appearance but they are very messy! It's a crunchy biscuit rather than the softer, cakey style, and delicious with a cup of tea.

• Japanese ginger pork

  • Foodycat on February 04, 2021

    Really simple & very quick. We had it with brown rice and cucumber salad.

• How to make Mamta’s delicious Lucknowi-style lamb biryani

  • Foodycat on October 16, 2014

    Really delicious - I used a half a small lime instead of the lemon, and 300g rice and it was still 4 substantial portions. It makes a very fragrant curry, without a lot of heat (depending on the chilli you use).

• Lamb chops with cacio e pepe white beans

  • Foodycat on July 15, 2021

    Unbelievably flavourful for so few ingredients! We barbecued our lamb chops but I still wanted the rosemary and garlic flavours, so I did a dish of tomatoes with rosemary & garlic and a drizzle of olive oil in the barbecue as a side dish.

• Sweet & sticky tofu knots

  • Foodycat on November 18, 2021

    I used frozen tofu knots (thawed) not dried, so I skipped the soaking stage and then proceeded with the recipe, just giving a light dusting of cornstarch rather than letting them sit in it for 10 minutes. The flavour was very good but the texture was slightly hard work - after the initial crunch they were very, very chewy.

• Kavey’s “That’s not proper Indian is it?” sausage curry

  • adewar on March 09, 2016

    I thought this recipe would go down well with my sons, who love sausages and curry. I cooked the onions for a while before adding garlic and ginger to avoid burning the garlic. I removed the sausage casings before cooking and I cooked the sausage pieces in a separate pan before adding to the sauce (so that I could drain off some of the pork fat). I also added a heaped tablespoon of mango chutney to the sauce. It went down pretty well with the boys - a good midweek supper. Next time I would reduce the turmeric slightly and limit the chili powder to 1/4 teaspoon.

• Kavey Eats

  ...the strength of The Lebanese Cookbook lies firstly in Bassan’s comprehensive introduction to the history, culture and cuisines of Lebanon, Syria and Jordan...

  Full review