Notes about Recipes in this book

• Fine green bean salad with coriander and chilli

  • clairepotter on March 26, 2019

    Served alongside Malaysian veg curry.

• Avocado sauce

  • marnone on August 31, 2016

    Tested on 8/31/16- Mousse-like texture, but perfectly balanced. Used Haas medium. No changes to the recipe except to thin out with water and another T of lime juice (as directed in the recipe). Will make again- perfect as a side to dip salmon, chicken, etc. Could be good for tortilla chips.

• Twice-baked goat's cheese and thyme soufflés with mustard leaves

  • clairepotter on January 19, 2019

    Made this January 2019. Replaced fresh egg whites with same weight in pasteurised egg whites from carton. Greased ramekins and pudding tins with Trennspray. Worked better than butter. For second bake, tablespoon of red onion marmalade in bottom of gratin dish, soufflé on top. Tablespoon single cream poured over. Grated Gruyere on top. Bake at 200'fan until golden and risen. Beautiful.

• Moules marinière

  • Breadcrumbs on August 31, 2015

    p. 237 - Prue Leith has been getting a lot of attention for her criticism of modern cookery books of late so I thought I'd pull this book from my shelves and have a look through it. It was very recent acquisition. As it turns out Prue sold the cooking school that still bears her name in the 1990's so she did not contribute to this book. She may be interested to know the book is beautifully produced with lots of enticing photographs and, well laid out recipes. The mussel recipe is a classic and directions in the book are clear and easy to follow. The resulting dish was wonderful. This looks like a terrific book. Photo here: http://chowhound.chow.com/topics/1016328?commentId=9705566#9705566

• Chicken pilau

  • Melyinoz on April 11, 2020

    Pleasant, but I don’t think I will cook it again. I used what I had on hand, and luckily only had to sub brown basmati rice for white, and chilli flakes for powder.

• Fillet of beef en croûte

  • Fiona on March 27, 2016

    I've cooked several different versions of this dish - also known as Beef Wellington- over the years, as it's my son's favourite dish. So made it at Easter as he was home for the holidays. This was so much easier than other versions and the tastiest. Main reason is that the base is pre-cooked which makes it easier to handle - just place the beef on top and drape over the uncooked pastry. And it doesn't end up a soggy mess that has been the result of other recipes. The thickest bit of the meat got up to a 60C which was perfect to get a medium rare result- with some more well done bits at the ends.

• Côte de boeuf with thyme, garlic, and a red wine sauce

  • Ro_ on September 29, 2019

    I had a Cote de boeuf that was twice as big as the recommended weight in the recipe, but I found I needed to more than double the cooking time to get a (still very rare) cuisson. Nonetheless the flavours were great. Definitely check the doneness before removing from oven rather than assuming the recommended time will give the right result.

• Garlic and rosemary scented slow-roasted shoulder of lamb

  • Ro_ on September 29, 2019

    This recipe gave a nice cuisson to the lamb. For my personal taste however, I'd prefer zingier, sharper flavours to accompany such a rich cut of meat and cut through the fattiness more.

• Quiche Lorraine

  • Melyinoz on November 26, 2020

    Used a GF pastry recipe, but this recipe for the filling. The picture in the book shows the quiche as perfectly pale, but mine gained a little colour because my oven temp was playing up. This smelled incredible, and I was really tempted to eat it, but it was a gift for my neighbour. Update: my neighbour said this was delicious.

• Chocolate mousse

  • Melyinoz on June 29, 2020

    Alright. For some reason this took a bit of work to combine and I think I lost some of the airiness as a result.