Waitrose Kitchen Magazine, October 2012

  • Roast shallots with goat's cheese on bruschetta (page 12)

    from Waitrose Kitchen Magazine, October 2012 Waitrose Kitchen Magazine, October 2012 by Skye Gyngell

    • Categories: Appetizers / starters; Fall / autumn; Vegetarian
    • Ingredients: shallots; sherry vinegar; thyme; crusty bread; soft goat cheese
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Notes about Recipes in this book

  • Baked butternut squash and Taleggio risotto

    • eeeve on April 11, 2018

      Probably won't be repeating this recipe, we just prefer making risotto in the traditional way as one has more control over the creaminess. The addition of gremolata also didn't really add anything apart from additional work! That said, the risotto itself tastes very sweet (I mean sweet in a butternut kind of way) and is perfectly edible.

  • Spicy Moroccan chick pea soup

    • eeeve on March 22, 2015

      Like this soup a lot, perfect for weeknight dinners, easy and quick to make, and seems quite adaptable, too, as I've also made it without the rice recently, which was still really nice. Intending to make this a lot more often now.

  • Easy (and impressive) lamb curry

    • eeeve on January 26, 2014

      Not easy or impressive! Yoghurt curdled and it tasted rather acidic. Sort of remedied it with a can of plum tomatoes and some curry powder. Won't be doing this again.

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  • Published Oct 01 2012
  • Format Magazine
  • Page Count 98
  • Language English
  • Countries United Kingdom

Publishers Text

Waitrose Kitchen is a fresh and modern food bible for cookery inspiration for all occasions, from the everyday to the special. It encourages more people to share the Waitrose passion for good food and cooking - with great recipes, beautiful photography and the biggest and best-loved names in the food world. There are time-saving tips and inspirational ideas for the busy Waitrose customer. Waitrose publishes Waitrose Kitchen magazine, available in all Waitrose branches and other selected newsagents and stores.