Notes about Recipes in this site

• Boerewors and butternut risotto

  • Christine on June 26, 2016

    We got boerewors sausage in a recent farm box and I chose this recipe because it was literally the only one in the entire EYB Library calling for this specific variety! I could have used it in a recipe calling for other types of sausage, but I wasn't familiar with it's flavor, so wanted to go with a tested recipe rather than start experimenting on my own. Well, I wasn't missing out on anything by not having more choices, because this was a really excellent risotto. I only made a few minor tweaks -- I substituted water for 1 cup of the stock so I wouldn't need to open up another container. And I normally make risotto with a 1:4 ratio of rice:liquid, so I upped the red wine to 1 cup to add just a bit extra liquid. Really delicious, and I would definitely make this again. (Though it did make a lot of dirty dishes having to cook the squash, sausage, and risotto each in a separate vessel...this is a weekend recipe for me!)

• Mexican pork pibil (Cochinita pibil)

  • Barb_N on February 04, 2020

    I wasn’t able to find achiote paste so used a sub recommended online (paprika, garlic, cumin and vinegar). I also cannot buy Seville oranges here so I increased the lime juice. While the recipe says you can substitute pork loin, this will give a dry bland result. I recommend marinating for a day, then cooking a day ahead in order to de-fat.

• Chicken breasts in a tomato and chickpea sauce on vegetable couscous

  • consortiumlibrary on October 21, 2016

    Sadly, this wasn't very good. I pulled the chicken breast from the oven 10 minutes early and it was still overcooked. The tomato sauce was overly sweet and very very bland. I'd never make this again - it's not worth trying to fix and there are much better similar recipes.

• Bacon-wrapped loin of venison

  • nicolepellegrini on August 13, 2019

    Excellent venison recipe. The marinade has a lot of flavor and cooking it wrapped in bacon kept the meat juicy and flavorful. My sweetie especially loved it and was raving about it the next day.

• Creamy leek & potato soup with a crispy fried leek garnish

  • Agaillard on October 15, 2023

    I just made this simple yet good soup... I have to say i threw out the leeks i had saved for plating, so instead i improvised and used cream (i did not add cream during the prep), hazelnuts, hazelnut oil and pepper as toppings. Nice! Probably would be nice with croûtons too...

• Roasted pepper and red lentil soup

  • willinzuri on November 20, 2019

    I found that the measurements were off. 500 ml veg stock with 200 g red lentils gives you a thick porridge, not a soup. I used about 1.5 liters veg stock with the 200 g lentils and it was still quite thick. You just have to play with it to find the right amount. I also made a red pesto from Great Italian Chefs and it was awesome! With the soup, it added a great depth of flavor.

• Swiss chard with chorizo and eggs

  • wkhull on November 13, 2021

    I substituted the fresh ground version for the dry chorizo and it came out really good. I had to adjust the salt (none needed) since the chorizo was pretty salty on it's own. It's not really clear if the cups of Swiss chard are packed or loose. I ended up chopping 2 cups worth of stems and associated greens - which was way more than six cups total. I would recommend chopping the greens pretty well to make it more palatable/easier to mix.