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Delicious Everyday by Jennifer Schmidt

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  • Burghul & freekeh pilaf

    • radishseed on February 20, 2014

      I wasn't crazy about this pilaf, but then again I'm not crazy about pilafs in general. I felt like I needed to cook it an extra 10 or 15 minutes before the freekeh seemed done enough, which made the bulghur mushy. The whole nuts cooked in it were soft, and the raw ones sprinkled on top needed to be toasted and chopped. The whole allspice was overpowering to bite into. I did like the pomegranate seeds sprinkled on top, which helped with the otherwise unappetizing color of the dish. The flavor was fine, but I probably wouldn't make it again.

  • Mushroom Bolognese

    • gmvetter on October 30, 2016

      Could use half as much pasta as specified.

  • Strawberry vodka

    • jammydodger on July 24, 2014

      So easy it's ridiculous. I left the vodka infusing for a few days longer than instructed (not because I was too lazy to strain it, oh no), and the result is a highly aromatic vodka in a lovely shade of pink. It's a little sweeter from the sugar, but not overly so, and would be lovely with lemonade for a mixer or used as a flavour in a pudding.

  • Lillet, mint and elderflower aperitif

    • j_h on December 31, 2017

      Could also use st germain instead of cordial

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  • Language English
  • Countries Australia

Publishers Text

Through her blog Delicieux, Jennifer aims to show that vegetarian cooking is not all boring salads and pasta with tomato sauce. She loves to take a traditional meat dish and give it a vegetarian make over and breakdown some of the stigma usually associated with vegetarian cooking. If her meat loving husband gives it the thumbs up she shares it on her blog. There are plenty of yummy, sweet treats as well.