• Frogcake on November 30, 2019

  Toffee crunch lunch box cookies- this entry was missed in the indexing- great cookies! I increased their healthfulness by replacing one cup of AP flour with whole-wheat- whatever! They are delicious. I left the dough in the fridge for an hour before baking. Definitely a repeat.

• Nancy402 on July 04, 2014

  Rhubarb Cobbler- This is dessert that never fails to win rave reviews. A pint of strawberries are a nice addition to filling. Easy, and makes plenty for a crowd. Good vanilla ice cream or Creme Fraiche gilds the lily.

• Prim on September 02, 2013

  Chickpea, quinoa & roasted yam salad, page 68. Increase quinoa to 1 cup & yams to 4.5 cups. Excellent and it keeps well for 2-3 days.

Notes about Recipes in this book

• Spiced pear and Stilton tarte with mustard cream

  • breakthroughc on October 22, 2022

    Excellent tart! Lovely Fall first course. The mustard cream makes way, way to much. I used less than a quarter to drizzle over the finished tart. I could also only fit one pear on my tart.

• Crostini with beef tenderloin, Cambozola and horseradish crème fraiche

  • breakthroughc on March 19, 2023

    My friend made these for our monthly cocktail night and they were delicious and very elegant. She said they were very fussy so she would only make for a special occasions.

• Jann's grilled asparagus wraps with crema di balsamico

  • cadfael on October 07, 2023

    Very good

• Fig jam

  • Frogcake on November 30, 2019

    Delicious! Great with the tapa nuts but I also serve this with bbq’d lamb steaks.

• Fiona's eggplant pickle

  • Frogcake on January 02, 2016

    I've made this several times with positive reviews. It's very easy to make and can be used as a unique condiment in sandwiches.

• Roasted tapas nuts

  • Frogcake on January 02, 2016

    An extremely yummy tapa for sure! Very easy to make ! I also sprinkle a bit on pan roasted brusselsprouts for fun with raving reviews!

• Daph's crunchy salad rolls

  • breakthroughc on January 04, 2024

    These were delicious and sauce was scrumptious. I did struggle a little bit in the rolling. This is the first fresh rolls I have made and there is a learning curve. I think 1/3 of the dressing is too much for the noodle filling. It was too wet and made the rolls too limp. I will make the filling less wet next time. Her suggested method for soaking the rice paper definitely didn’t work with the rice papers I had. The package directions said to soak in warm water for 5 seconds. Anymore time than that they became too wet and soggy to roll. After a few rolls I found that setting the wet paper on a paper towel and getting some of the moisture off the bottom of the paper also worked better. I also couldn’t get 1/4 cup of filling in a roll, more like 2 Tablespoons. I think bigger rice papers would be easier to work with. They tasted great and are worth trying again.

• White bean, spicy Italian sausage and kale soup

  • averythingcooks on July 28, 2020

    This is a really good pot of soup! I did have to make a few changes based on my current kitchen inventory. I had cooked navy beans in the freezer (in place of the dried beans) and I used frozen spinach in place of the kale. This changed the step order a bit but the end result is close to a household favourite that contains potatoes. It is great to now have a lower carb alternative that still tastes really good :)

• Nathan's Malaysian coconut and seafood soup

  • Frogcake on December 30, 2017

    An excellent tasting soup! I substituted the seafood for leftover turkey. As well, I made the laksa with lemon rind from one lemon to replace the lemongrass, double ginger to replace the galangal, leftover brown basmati rice to replace the rice noodles, and jalapeño pepper to replace the Serrano peppers; also omitted the tamarind. We really wanted this soup for lunch at our ski chalet and I refused to be defeated by the fact that I left some of my favourite Asian ingredients at home. Shelley’s recipes are always so adaptable! Looking forward to checking out her new book More Beautiful Food.

• Chipotle yam and corn chowder

  • averythingcooks on May 09, 2023

    I came for here for the flavour profile but not so much for a chowder. I sauteed the aromatic base, then added the stock & sweet potatoes. When the potatoes were cooked, I put it through the blender for a lovely smooth soup (and as she said...really creamy without dairy). I decided after tasting that it was already good combo of sweet & heat and so didn't use the corn. So...I did not make a chunkier chowder but I did make a good soup :)

• Tana's tomato and red lentil bisque

  • Frogcake on January 02, 2016

    This is a very easy and unique recipe with very yummy results.

  • averythingcooks on February 22, 2020

    This made a lovely bowl of soup - but I have one pet peeve. It calls for 2 cans of coconut milk but no can size is specified. I cut the recipe in half and used one small can and added heavy cream that needed using up. This will be a great lunch soup and a definite repeat.

• Orchid lime salad

  • hbakke on June 05, 2024

    I halved the dressing and noodles, but kept the amount of vegetables the same. This was very tasty. The dressing and spiced nuts/seeds were delicious. I would make this again. I served this with tofu marinated in the "Roasted Chinese five spice and garlic chicken" marinade from this book.

• Lizzie's kids broccoli salad

  • averythingcooks on June 18, 2024

    We both really enjoyed this salad (which is a bit different from our usual which includes white vinegar, cheddar & bacon). The lemon juice, yogurt & fresh dill are nice touches in the dressing and I was surprised at how much we liked the craisins with the salty feta. The only change is that we prefer raw broccoli in these types of salads so I skipped the blanching step. This will be made again.

• Thai steak and soba noodle salad

  • breakthroughc on July 08, 2025

    This was excellent and a lovely summer meal. I shredded my carrots and added cucumber and bell pepper for more veggies. There were 4 of us for dinner that night I served it. There was enough steak and dressing left for another dinner for my husband and I. If only serving, 4 you only need half the dressing and drizzling sauce. I will definitely make again, great summer entertaining recipe.

• Chickpea, quinoa and roasted yam salad

  • averythingcooks on May 21, 2021

    This was delicious side dish for last night's pork tenderloin. I cut it in 1/2 with some necessary ratio fiddling..... a little more quinoa & sweet potato to accommodate fewer chickpeas and I added diced red onion. I also subbed in toasted pine nuts for the sunflower seeds. The white balsamic dressing is a definite repeat for this application and by itself for other salads. Quinoa is sometimes a tough sell to T but both of us devoured this stuff.

• Retro spinach salad with maple soy dressing

  • Frogcake on December 31, 2017

    Oh my, the maple soy dressing is so delicious! Wonderful on this salad, but great on many other foods. I served the dressing as a dip for bacon wrapped scallop appetizers. Yum. Of course maple syrup and bacon are very compatible.

  • averythingcooks on February 05, 2021

    For us, the maple soy dressing tasted far too strongly of the sesame oil. Disappointing because we make other dressings based on maple syrup that we really love.

  • breakthroughc on March 19, 2023

    A fun and delicious salad. It is retro but it was delicious then and it shouldn’t be forgotten. The maple dressing is really good and I only used half of it for the salad. It will be great on some roasted carrots or brussel sprouts.

• Ancient grains and edamame with smoked paprika vinaigrette

  • Frogcake on July 13, 2025

    Delicious! I doubled the recipe for twelve people. The vinaigrette is also very nice for other purposes. Would definitely make again!

• Crispy panko tofu on baby spinach leaves with glory bowl dressing

  • Frogcake on May 29, 2016

    This is an amazing salad with unique and yummy textures and tastes. The glory bowl dressing is an emulsion made with nutritional yeast as the dominant flavour. It's so good I drizzle it on soba noodles.

  • cadfael on October 07, 2023

    This is really good and the dressing is a favourite

  • hbakke on November 13, 2023

    We loved the dressing. I used a spring greens mix rather than only spinach. I also added grated beets and carrots as well as some thinly sliced peppers for added veg to bulk up the salad. The beet and carrot were a nod to the original Glory Bowl that we love. The panko-crusted marinated tofu was crispy and delicious. I would make this again and add whatever vegetables I have since the dressing tastes great with everything.

• Chopped salad with chicken, feta and grapes

  • breakthroughc on June 11, 2023

    Really delicious salad. I doubled the amount of chicken to make it heartier, but kept the other salad ingredients the same. I made some tweaks in the dressing. I thought it needed acid. I cut the olive oil back by 2 tablespoons and added some lime juice. My mango chutney was very mild so I added a little chili oil and doubled the mint. The dressing tasted salty on it’s own, but the overall salad was not too salty.

• Susi's jewelled salad

  • Frogcake on July 13, 2025

    I’ve made this pretty salad many times for a crowd. It’s extra beautiful if you can find candy cane beets. Definitely one to remember for a crowd.

• Tuscan bread salad with the best basil vinaigrette ever

  • averythingcooks on July 05, 2021

    I made this dressing to serve over a salad of mixed greens, celery. red onion and blue cheese. With the mix of balsamic & red wine vinegar along with the honey, Dijon and a lot of basil, it really was worthy of the word "best" in the title. We both loved it.

• Blake's panko crusted miso sablefish

  • sdeathe on March 18, 2020

    Page 86. This is easy and very good. Nice crunchy crust, and as it's cooked at medium temperature with just a bit of oil, no splatter. If you use regular soy sauce, it's quite salty, but not impossible, especially if you leave the salt out of the panko., but I'll get some low sodium soy because I'll make this again. Be good with other firm white fish, too, I'd think.

• Michele's chicken charmoula

  • hbakke on April 22, 2026

    Good, but not my favorite charmoula. I would reduce the oil next time.

• Roasted Chinese five spice and garlic chicken

  • hbakke on June 05, 2024

    I halved the recipe and used the marinade for a block of tofu. I pan fried the marinated tofu and it was delicious, if a tiny bit salty (will reduce salt next time if marinating tofu). I'll try this with chicken next time.

• Monica's cedar plank salmon

  • cadfael on October 07, 2023

    Very good

• Cashew lamb riblets with saffron curry sauce

  • cadfael on October 07, 2023

    So very good

• Barb's rich and creamy Gorgonzola sauce

  • averythingcooks on December 24, 2019

    As we perfect our cast iron steak cooking method (not a bad thing to "have" to practice :), I have been trying different sauces to complement our efforts which lead me here. I added a heaping tbsp of brined green peppercorns (leftover from last week's sauce). I also felt that it was not as thick or strongly flavoured as I wanted so I did add more cheese & finished it with a good squeeze of lemon juice. It was a very nice sauce with some delicious rib eyes but I will probably try some new ones before I repeat this one.

• Asian spiced braised short ribs

  • averythingcooks on February 24, 2020

    I made this pretty much as written using rice vinegar in place of sake as suggested in the recipe. After I removed the "fall apart" meat from the liquid, I let it cool (enough to handle) and shredded it by hand, removing visible fat, connective tissue and bone. During this time I put the strained sauce outside and later was able to remove a pretty good layer of congealed fat from the surface. The meat went back in and I did add a pretty good handful of diced hot pickled peppers. This was served over thin noodles with stir fried sweet peppers and red onions on top. A perfect winter Sunday dinner!

• Pescado blanco fish tacos

  • hbakke on July 20, 2024

    Good fish (I used fresh lingcod) tacos, but missing a bit of acidity. I would add lime juice to the sour cream next time and season all the components with more salt.

• Margie's pork tenderloin saltimbocca roasted on a bed of braised apples

  • cadfael on October 07, 2023

    A favourite

  • janeths on May 10, 2026

    This was delicious. The combination of flavours works very well.

• Hana banana bread

  • Frogcake on November 30, 2019

    This is moist and flavourful. Really simple to come together. I used half cup of kefir goat milk which I had to use up ( in place of sour cream) and a half cup of canola instead of butter. Also added a half package (100 g) of chocolate chips.

• Emmy's pear and fresh ginger cake

  • cadfael on October 07, 2023

    Very good

• Barbie's buttery shortbread

  • Frogcake on December 14, 2017

    This one of the best buttery shortbread recipes I have. They didn’t last very long in my house! I forgot to cut the rectangles and pierce the dough until mid way through the baking. No worries -I pulled them out of the oven, cut and the put them back in to finish baking.

  • averythingcooks on June 25, 2021

    I cut this back to 1/3 (and after pulling out all my pans & a lot of math decided to used my 9.5 inch round removable tart tin). I did struggle to press the dough tight to all the edges and watched the time very carefully as it seemed thin BUT....yes - this is REALLY good shortbread. I cut it into 16 pretty narrow "pieces of pie". Also - she says "butter" but because there is no other salt added I used salted butter and it was the right call. I will absolutely make this again :)

• Lisa P's orange sour cream bundt cake

  • cadfael on November 20, 2014

    I really liked this and so did my husband. I used organic oranges.

  • sdeathe on August 09, 2021

    Easy, delicious. Nice light texture, and yummy glaze. Will make this one again.

• Pauline's cranberry crumble bars

  • Frogcake on December 14, 2017

    Love these sweet and sour cranberry bars! You can replace the almond flour with whole wheat flour or crumbled flax seed. As well, this recipe works well with blueberries. I added one extra tablespoon of brown sugar to the topping.

  • sdeathe on August 05, 2021

    These were easy to make, and a great hit. Not too sweet; a nice refreshing dessert (in slightly larger pieces). Will make again.

  • cadfael on October 07, 2023

    These are very good

• Fabulous molasses and 3 ginger cookies

  • Frogcake on January 02, 2016

    Wow! These are the best ginger cookies I've ever tasted! I pulsed the candied ginger in the processor instead of chopping the pieces and thought I went too far. However no worries! All cookies were demolished within a few days. Shelley was right -they are amazing dipped in your morning coffee or tea!

  • averythingcooks on March 15, 2023

    Such a bold bite of ginger which I love! I made 25 g cookies (yield = 29) and started checking them well before the 15 minute mark (10 - 11 minutes seemed to be the sweet spot). I used a vanilla spiced sugar & simplified the shaping by placing the ball of dough onto the sugar, pressing down with my hand and then placing them sugar side up on the pan (skipping the sugared glass). I will make these again for sure.

  • Frogcake on January 02, 2025

    A bold ginger cookie recipe which I come back to time and time again!

• Gail's pumpkin, walnut and chocolate chip muffins

  • averythingcooks on January 23, 2025

    Interesting...certainly not typical "muffin method" as you cream the butter & sugar etc. The other big surprise was the "bake for 1 hour"! I actually pulled mine 11 minutes early which was probably a good thing. We skipped the optional chocolate chips (& don't miss them) and we really like the walnuts. These will get eaten but I have others to try before coming back here.

• Lovely's fall apple almond torte

  • cadfael on November 20, 2014

    Loved this. Better second day And still very good on day three. Looks elegant and tastes of Europe

• Treeplanters eatmore bars

  • hbakke on August 18, 2024

    Very simple, tasty treats. I used semisweet chocolate chips and cocoa Rice Krispies.

• Mia's warm gingerbread pudding cake

  • cadfael on October 07, 2023

    Very good. In the Autumn roatation.

• Toffee crunch lunch box cookies

  • averythingcooks on January 08, 2024

    These are very tasty, if perhaps a bit sweet (full of Skor bits so no surpise!). Prior to baking, I pressed them lightly & sprinkled with Demerara sugar in place of the white. My only issue is the instruction re: "rounded teaspoons" for 24 cookies. To get 12 cookies from 1/2 the dough, the cookies would have to be around 48 g each (ie huge). I scaled that back to 25 g & got 20 giving each pan roughly 2 additional minutes. We agree that a mix of Skor bits & chopped pecans would also be good. These won't last long :)