Notes about Recipes in this site

• Puy lentils with Dijon mustard vinaigrette

  • Agaillard on October 01, 2016

    Note that the recipe doesn't call for bacon and lardon, it calls for a whole piece of unsmoked bacon which you first boil with the lentils, then cut into lardons, then fry until crispy. I suppose you could also buy lardons or cut the bacon and fry directly, but that would remove some of the bacon taste from sipping into the stew.

• Porridge with maple bananas and Greek yoghurt

  • adewar on February 26, 2016

    Delicious, a really special breakfast. the Greek yogurt works well to cut the sweetness of the maple bananas

  • Bloominanglophile on November 17, 2016

    Just made this for breakfast. It is similar to a Martha Stewart recipe that I make now and then. The amount of oats and liquid are different (I bake and prefer to weigh out my ingredients, but as far as porridge is concerned, 1/2 cup of oats to 1 cup water is just easier to deal with for a single serving), as well as the addition of milk, cinnamon and yoghurt. It is good, but I think I would sprinkle about half the amount of cinnamon on the porridge after it has cooked and use less maple syrup. Like the addition of the Greek yogurt--a little added protein for staying power!

• Grilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pesto

  • Rollasons on August 22, 2014

    VG. I would increase the quantity of rice to 200g for 4 and scale up the other risotto ingredients accordingly. Serve with grilled crispy pancetta.

• Chilli chicken pasta with red pesto sauce

  • FJT on September 07, 2018

    I thought this was nice enough, but my husband really liked it. Guess I'll be making it again, but if I do I'll be adding some fresh chilli to give it more of a kick.

• Thai-style haddock in a bag

  • blintz on December 12, 2014

    This was a relatively easy weeknight meal. I used twice as much fish as called for. Subtle, refreshing flavors in the fish packages, especially the pak choi. I used parchment, but next time, I'll follow directions and also use a layer of foil. (Lots of the delicious sauce ended up on the baking sheet. )

• Chocolate, fudge and Cornish sea salt brownies

  • SDH on January 27, 2015

    Sainsburys (in Comfort Food)

• Seared scallops with salsify, blood orange and brown shrimp

  • Foodycat on April 08, 2016

    The beurre blanc recipe is fantastic. I added cod loins to make it a main course, but left out the salsify because it's a bear to prepare. Next time, I'd use samphire instead of the monk's beard, because that was also a bear to prepare and didn't have much flavour.

• Cheese bread (Pão de queijo)

  • RoniB on November 25, 2015

    These can be frozen but taste at their best when served hot from the oven, or at least within a few hours.

• Baked eggs, minced lamb and peas

  • Agaillard on December 17, 2017

    I chose this recipes as I was trying to eat the contents of my fridge before the Christmas holidays without buying more! I was quite happy, this was flavourful and comforting, although I did let it cook a bit more than expected as my eggs were a bit past date so, I wanted the whites to settle. I am not sure if that is why, but it looked nothing like in the picture (at all). I might make again if I have the ingrédients at hand again, and maybe try to stick to the cooking times mentioned in the recipe to see if that improves it.

• Low-fat fish stew

  • chawkins on April 08, 2015

    Quick, easy and light meal. Okay but nothing spectacular. Helped me use up my fennel bulb.

• Roasted cod with Champagne and honey

  • mharriman on November 09, 2017

    This is one sweet recipe. The champagne ingredient enticed me. My husband and I liked it but would reduce the mirin and other sweet ingredients next time. The number of sugary items for four servings is a bit overwhelming: 5 ounces of mirin, nearly 7 ounces of champagne, honey glaze, and goji berries. We wanted our greens as a salad, so I sautéed shredded zucchini and placed it under the cod,instead of salad greens, and that worked well. A green veggie is definitely needed to offset the sweet sauced cod. We sipped some of the remaining champagne with our entree, making the meal over the top too sweet!

• Saag paneer

  • Charlotte_vandenberg on August 10, 2017

    Beautiful dish, a little too little cumin.

• Roasted plum and almond financiers

  • veronicafrance on December 24, 2016

    Just made these as I had some left-over egg whites. Delicious, crispy on the outside and squishy within. A couple of changes: no plums in December so I used some of my home-made cherry conserve. And I made them in mini muffin moulds, yielding 18 rather than 9. Traditionally financiers are small, and muffin tins seemed too big. These are just the right size for serving with after-dinner coffee, or as accompaniment to another dessert.

• Venison Bolognese fritters with Parmesan

  • Agaillard on October 09, 2016

    I have attempted this twice - everything goes well up to step 6. The meat and vegetable sauce is divine. However after chilling, I can't reach a meatball friendly texture. The first time, I tried anyway, and ended up with very lousy shape "kind of" fritters. The second time, today, I just decided to transform this into a hachis parmentier/sheperd's pie with lovely creamy, mashed potatoes and parmesan on top. Will keep on trying though, if they come through they should be really good! Will try maybe add an egg to the meat mixture as a liaison agent.

• Tenderstem® broccoli with black garlic, poppy seeds and olive dressing

  • mjes on May 06, 2018

    I chose to make this recipe specifically for the dressing with its black garlic-pomegranate molasses-muscat vinegar base. I lacked muscat vinegar so I substituted a white wine vinegar. The dressing is a bit sweet for my taste, so next time I will pull back a bit on the pomegranate molasses. I used broccolini as I generally do for salads. The completed salad was enjoyed by all but without "must repeat" raves. Note: I just learned that broccollini "is a hybrid; first created in 1993, it's a cross between broccoli and Chinese broccoli."

• Pork, apple and cider stew with cheddar dumplings

  • Agaillard on March 26, 2017

    That was very strange for me : I had never done or seen dumplings before, and the small balls growing in the stew were very odd to me, the texture, the shape a bit like round shaped soft bread,... Past the first surprise element, this was quite good, not extraordinary but good and tasty. I think I would have liked it better as a sausage stew and might try that, but I think I might like to try a dumpling recipe in a restaurant, to have something to compare it with!

• Spiced roast plum and almond French toast

  • raybun on September 25, 2016

    This was delicious! A decedent autumn breakfast that's easy and quick to prepare while everybody is getting up. I adapted it for three people and subbed butter for the sunflower oil. Thanks EYB for bringing this recipe to my attention!

• Sweetcorn fritters with slow roasted tomatoes and smashed avocado

  • Jane on July 29, 2018

    With corn and zucchini to use up this was a great brunch choice. I always have slow roasted tomatoes in the freezer so that made this a much more manageable recipe. I used smoked paprika and found it rather dominated so next time I will either use less or use regular paprika.

• Apple and chicory risotto

  • veronicafrance on March 23, 2017

    This was unusual and very good. The idea of topping the risotto with raw vegetables works really well, and while I've done this before I'd never have thought of adding vinaigrette. Very delicious, I will make it again. Note: the quantity of dressing is absolutely ridiculous -- it makes about 400 ml, i.e. close to a pint. You can easily halve it. I didn't measure the ingredients for it because that's not how I roll, I just started with the honey, mustard, reduced apple juice, and a little of the vinegar, and then aded oil and vinegar till I thought it tasted right. I didn't have any cider vinegar, so I used a locally produced spiced vinegar which worked really well. Also I don't load my risottos with butter and cheese any more; I use quark instead. This may sound odd, but it works really well: creamy with a slight cheesy flavour. I did add parmesan shavings too.

• Chengdu street tofu

  • Foodycat on April 23, 2018

    I've been lucky enough to have this a couple of times in Andrew Wong's restaurant, and I am convinced that it's the dish that could turn tofu-naysayers. The tofu I had wasn't as divinely custardy as the one he serves in the restaurant, but it's still an excellent dish.

• Pomegranate-glazed chicken thighs with red quinoa salad

  • FJT on August 12, 2017

    Really tasty! The quinoa salad was good; the chicken was excellent. I made a few substitutions based on what I had in stock: white quinoa, spring onions and almonds. This recipe might almost have persuaded my husband that quinoa isn't so bad!

• Tricolore penne and cauliflower cheese with hazelnuts

  • Charlotte_vandenberg on October 31, 2017

    It looks a bit bland when you don't have tricolore penne available, but the taste is awesomely delicious! Comfort food +++. I made half the cheese sauce, and used light cheese instead of cheddar, it was more than enough for the flavour (but less calories). Definitely making this again.

• Chicken tikka masala

  • FJT on October 29, 2017

    This turned out to be a lovely dish and worth the effort of making a marinade and 2 sauces. I don't have space in my spice cupboard for yet another jar, so I didn't buy Kashmiri chilli powder and substituted a medium heat chilli powder from my stock. I have to say that when I tasted the sauces I really couldn't tell that they had chilli in them at all; the chilli taste was drowned out by the tomatoes, so I added a hefty squirt of sriracha and that saved the day. We really enjoyed this and I'd make it again.

  • FJT on October 29, 2017

    Really not sure how this recipe was categorised as 'quick and easy'; whilst it's definitely not hard to make, it is not quick. The recipe states it takes 1 hour 45 minutes plus minimum 4 hours to marinade the chicken.

• Lamb and rice tagine with dried cherries

  • veronicafrance on October 14, 2018

    This was acceptable but I wouldn't make it again. I was attracted by a one-pot dish as it was getting late, but it's not normal to put rice _in_ a tagine. I didn't have brown rice, so I put in long-grain for less time than specified. I also cut down the liquid drastically, and the end result was very soupy and didn't look attractive (but the soup did taste nice!).

• Cured mackerel, fermented gooseberries, elderflower

  • mjes on June 14, 2018

    This recipe requires a lot of planning ahead and a bit of scrambling for ingredients. Think make yogurt - drain to obtain whey - find gooseberries a bit out of season - ferment for seven days . . . This results are very good and I'm glad I tried it just to see if I could pull it off. But it would take a very special occasion for me to repeat. I might feel differently if the fishmonger wasn't 20 miles away to the west, the gooseberry source nearly 50 miles to the east...