Notes about Recipes in this book

• Pear, saffron and browned butter muffins

  • Agaillard on May 27, 2017

    I found the recipe very strange... I made a few adjustments, replacing the buttermilk by 100g of milk + 50g crème fraiche (full fat) + lemon juice, adding a pear as I needed to use it up, and inadvertently mixing up dry and wet ingredients directly instead of separating them. I also used an old olive oil which had lost its flavours (to use it up).This recipe is beautiful with the brown butter mixing with the oil and the saffron. The muffins also come off really beautiful. The flavours are a bit strange. I think this might be due to my saffron, bought in Iran, that has an odd flavour I think, or to the pears that were not flavourful enough, or to the olive oil. I will definitely try again with better ingredients.

  • Agaillard on March 17, 2019

    Just tried again with better ingredients : my pears were juicy, I used good rapeseed oil, just the only saffron I had was the same one... I still didn't like them. And this is odd, because my sister, whom I gave the recipe too. also made them and she says it was the best muffins she ever had. So, jury still out. I might try it out again with her and see what the rest of the family thinks :)

• Chickpea and chorizo bowl

  • Agaillard on August 02, 2016

    Just tried this as I had chorizo as well as tomatoes to use up and chickpeas, and was looking for an easy snack. It is tasty and filling, and though nothing original, I had not thought of this combination. Two things though : this dish is supposed to be light, but with 35g of chorizo per serving, you bet it is! this is way too little, I used 100g and this was a bit too small too ; and this is too bland, you need at least salt and pepper, otherwise the chickpeas are too bland.

  • Agaillard on April 05, 2021

    Made again today... I maintain my earlier comments, the proportions are off, there is way too much chickpeas compared to the rest. I added seasoning and espelette pepper, forgot the parsley. Overall satisfying and a different way to eat chickpeas.