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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.
Delicious, a really special breakfast. the Greek yogurt works well to cut the sweetness of the maple bananas
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!
Made the fish element - absolutely delicious, a real winner.
This was perfectly fine, but I'm not sure it was the best use of some very expensive smoked salmon. I've been meaning to make this recipe for such a long time, so it feels like a bit of a let down.
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.
Just made this :) Pretty, tasty, healthy! Definitely a winner. Good advice for the pancetta!
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.
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. )
I love dauphinoise potatoes and usually make it without a recipe, but for some reason I bookmarked this and decided to give it a try. There is way too much milk which makes the liquid very thin ... and then there was way too much liquid overall for the amount of potatoes, which was clear as I was assembling the dish so I didn't use all of it. However, when you press the dauphinoise the liquid all comes out and over the edge of the dish and pressing it didn't seem to do much for the dish anyway. Very messy and not as tasty as my usual. Definitely not one to be repeated.
Either we did something horribly wrong with the recipe or the outcome was just not our idea of a lasagne.
Nice and tasty way to use salmon leftovers! I didn't have shapes and my mixture was too liquid to hold off the shape without it, so I put it in muffin cases and this gave lovely looking salmon mini cakes :) Will definitely make again, that was super good and super quick...
Only made the hollandaise sauce to accompany white asparagus. It was delicious and very simple to make.
Nice flapjacks and a trip down memory lane. I didn’t make the icing because none of my childhood memories include icing!
Christmas Day starter - easy to prep in advance and delicious, I didn’t think the orange peel was good to eat but added a nice colour and aroma
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.
These can be frozen but taste at their best when served hot from the oven, or at least within a few hours.
I didn’t use the exact designated types of produce so this isn’t a pure review of the recipe. We liked this as a change from the traditional tossed lettuce salad. I served mine on plates instead of bowls and they made an attractive presentation. My substitutions were regular garden variety style radishes instead of French Breakfast ones and scallions instead of spring onions. I didn’t have chervil but did have fresh chives. The olive oil with a splash of lemon was a good light dressing for a lighter salad. I served mine bumped up to green leaf lettuce and can see how the individual components could be prepared ahead of time and easily assembled at a potluck or picnic.
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.
Quick, easy and light meal. Okay but nothing spectacular. Helped me use up my fennel bulb.
These were one of the most complicated desserts I have ever made, with 4 elements and requiring 4 new ingredients I had never worked with before (glucose, citric acid, pectin jaune and mandarin puree). But they were so worth it (and I learned a lot in the process). Not being a professional chef I could not find pectin jaune or mandarin puree in small sizes but Pomona pectin and tangerine juice worked just as well. I did the traditional Jaffa cake hatch on top rather than brushing with glitter. They were a wonderful combo of sweet crisp/gooey macaron, tart orange jelly, rich orange chocolate ganache and crisp chocolate topping. People at the party I served them at said they were Jaffa cakes x 100. Very satisfying project.
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!
Just made with the following substitutions : replaced mint with basil, feta with crumbly goat cheese, and added some yogurt when I mixed it. I think it was a very simple recipe, almost so simple as to not to really warrant a recipe except for the decoration and additions. So a bit disappointing for that, but it was a nice and healthy dish nonetheless. Will probably make again due to it being soooo easy.
This is super easy to make and was delicious! I cooked slightly bigger loaves than the author - my disposable moulds were foil ones about the size of a paperback. I cooked for 50 minutes because I was time bound, but this was impeccable, the knife came back completely clean and the texture was perfect, not mushy at all, despite the author's warning, moist on the inside and crusty on the outside. I used the three eggs as directed, and I replaced the (missing) buttermilk with a mix of 125ml yogurt and rest with milk). I served it warm and sliced (either oven warm or toasted), with a favorite dip/spread of sour cream + dijon mustard + toasted cumin seeds. Yummy! Will make again...
Good. Easy to prepare and cook. The potato cakes were a lot easier to make than I thought they would be. I made the recipe as an entree for two of us. Changes: I used two 8 oz. containers of cooked Phillips lump meat crab instead of starting with whole brown crabs. I ended up using only 12 oz. I think this would make a great starter when entertaining during the summer months.
Beautiful dish, a little too little cumin.
That was a nice and pleasant dish which I served as a main. I found the egg yolk and olive oil sauce quite clever, but in the end couldn't really tell the difference. Maybe because I omitted the lemon zest (forgot)? Also note to self to be more generous with the seasoning. I was disappointed by my burrata, otherwise, and I think that would definitely up the dish. Will make again.
Easy to make and tasty!
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.
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.
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."
Also works well with poached salmon flakes replacing the smoked salmon. If doing this you need to add more than the specified pinch of salt - say half a teaspoon.
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!
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!
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.
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.
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.
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!
This recipe was multilayered and really delicious. I made it with all purple potatoes instead of a mix of white and purple and it saved one step. Well worth the effort. The onion masala is really great. Will make again.
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.
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.
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.
Awful - far too salty with a ham hock. Use a pork (non-salted) hock instead, as the braising sauce is salty. The dish made as specified, with a ham hock (ham hock understood as salted pork hock) was inedible.
Only made the Tatin part of this dessert. Amount of butter and sugar seems an awful lot, reduced to 160 g each. Still a fair layer in the pan. Looked beautiful and tasted delicious. Really something for a fancy dinner. Made A caramel sauce of the Tatin caramel, just added 100 ml of double cream and stirred until caramel and butter were dissolved.
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!).
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...
Excellent taste. I did not remove the tomato skin and that worked out fine. Caramelized onion and tomato taste and texture were perfectly balanced and melded together. I broiled the top for additional 5 min with sprinkling of parmesan cheese on top. Best to cover and protect the rim to prevent burning. Little more work to make than my other favorite tomato tart from Suzie Middleton but I like both very much. Great dish to bring to parties and get-togethers since it tastes fine at room temperature although it is better lightly heated. Photo added.
Very disappointing, very bland, very liquid texture. Thankfully the salted pears and granola saved it to some extent, but I will not make again. It seems as though the chef has just randomly picked a few fashionable, vaguely original ingredients, add a non dairy this and non dairy that, and threw Thermomix in the mix (ordered recipe?). Nevertheless the result is definitely not up to par.
Wonderful dish that feels like spring. Recipe works very well.
Portions as indicated are very small - I made in individual portions dividing proportions only by 3 (recipe indicates it's for 6) for a decent sized portion. I subbed lardons by cubes of smoked duck magret as this is (oddly enough) what I had but I think that added a welcome slightly stronger and more complex flavour. I also used creme fraiche as this is also what I had rather than double cream, which was annoying as the creme fraiche curdled (but is otherwise so good!). That being said, it was tasty and I really enjoyed eating it.
I made this with a gluten-free flour mix which I usually use to replace plain flour by weight without any issues. The batter, when made as written, was like cement!! I let it down with a lot more milk and proceeded without any further issues, but I am doubtful that the amount of extra milk I had to use can be explained solely by the difference in the flour otherwise I would never be able to successfully make cakes!! Tasted ok.
I used white peppercorns because I didn't have pink, and white wine vinegar. Really nice - the pickle isn't so sharp that it overwhelms the delicate garlic flavour of the buds.
Lovely recipe - the crust is delicious and the smoky sweet notes of the black garlic paprika and orange paste really comes through in the finished joint
A really tasty use for green or underripe tomatoes. Very useful at this time of year! I served it with a couple of dishes from MiMi's book Mandalay.
Delicious! And much less of a fiddle than I thought from the initial read of the recipe. Flavoursome noodles with moist chicken and a crunchy garnish, with a gentle broth on the side. I'm not sure that it really serves 4 though, unless they are for very delicate appetites.
Very tasty! I used finely chopped venison and made larger puffs.
Divine!
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