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Ripe Recipes by Angela Redfern

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Notes about this book

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Notes about Recipes in this book

  • Christmas Bakewell

    • maggiebeerfan on December 26, 2013

      This is a great recipe for Christmas as it uses Christmas mincemeat, but is a different approach being a slice. It is quite delicious.

  • Black Forest roulade

    • RosieB on January 03, 2014

      This was fantastic. Be prepared for a very rich dessert. Although there are several stages to the recipe it is pretty simple. My ganache split but retrieved it by using an electric hand mixer on medium speed and beating in some more cream.

  • Iceberg, orange & hazelnut salad

    • RosieB on April 20, 2016

      This was a nice refreshing salad served with simple pan fried salmon. The pomegranate molasses made the salad slightly brown but it was very tasty.

  • Rhubarb butterscotch layer cake

    • RosieB on October 10, 2015

      This cake was delicious. It might look complicated but you can make the caramel while the cake is cooking and pre bake the rhubarb. I used much more rhubarb than the recipes suggests. I would not skimp on the rhubarb as this is the star of the cake. I also added some fleur de sel salt to the left over caramel for pouring over when serving and I also sprinkled some grains on the top to finish. It was a big hit. Definitely make again for a dessert or special occassion cake.

  • Butter chicken, raita & pilaf

    • RosieB on August 22, 2014

      This is a great recipe really tasty and no unusual ingredients. You need to marinate the chicken first which I did in the morning. The pilaf and raita were good accompaniments. Definately will make again.

  • Beaver's "let them pig out" ribs

    • Fiona on October 31, 2012

      A friend told me how good these were and she was right. I'd never cooked ribs before but tasted many and these were as good, if not better, than any I've been served. I cooked them for longer than recommended so leave enough time to add on some if the meat isn't really tender. I served with coleslaw and baked potato.

  • Nutty slaw

    • RosieB on January 03, 2014

      I have only had this book for a few weeks and I have made this salad twice. It was a hit with everyone. A nice variation to the traditional coleslaw. I put in more nuts than the recipe suggested.

  • Caesar dressing

    • RosieB on February 18, 2018

      This is one of the best and most versatile dressings. I made half quantity which was heaps with left overs I used as a spread on flat breads. I only used 6 anchovies.

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  • ISBN 10 1743364962
  • ISBN 13 9781743364963
  • Published Apr 11 2013
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

'It's all about getting back to basics, creating simple, tasty fare and thinking about where your food comes from.' - Angela Redfern The philosophy of Ripe Recipes is simple: keep it fresh and keep it seasonal. Raised in the UK and trained at The Savoy in London, Angela Redfern opened her award-winning Ripe Deli in 2002. Her first book, Ripe Recipes, contains more than 130 of the deli's most popular dishes, arranged by season and with an emphasis on healthy, flavoursome food. From basics like basil pesto through to sticky spare ribs and saucy chocolate pudding, Ripe Recipes offers a unique, contemporary collection of dishes perfect for everyday cooking. Key points: uses fresh, seasonal produce to create the dishes; offers a unique and contemporary range of recipes; features a beautiful blend of illustration and photography complementing the recipes

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