Notes about Recipes in this book

• Puglian bean purée with Padrón peppers

  • Breadcrumbs on March 07, 2016

    p. 127 – This recipe inspired my dish tonight. I followed the recipe’s instructions for preparing the peppers since this was the first time I’ve seen them here in Canada. In addition to the seasonings suggested for the bean purée I also added two small roasted tomatoes and roasted leek (to use up some less-than-prime produce). We loved the purée but the peppers fell a bit flat for us. We’re not big fans of green bell peppers as we find them bitter and unfortunately, the pan searing of these little peppers didn’t impart any sweetness so they just tasted well, like blistered tiny green peppers. The peppers sure looked lovely though. Photos here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9819966

• Sambal French & runner beans with tempeh

  • sharifah on August 09, 2020

    We really like this. I love tempeh anyway. I used Malaysian instant sambal rather than sambal oelek, as I find most sambal oeleks contain vinegar. lovely dish, would make this again.

• Griddled hispi cabbage

  • Foodycat on April 03, 2017

    I forgot to add the garlic but this was really good as an accompaniment to grilled lamb chops.

• Broccoli with miso butter sauce

  • hbakke on April 23, 2021

    Page 201. Great broccoli side dish. I used 3x the amount of broccoli and there was still plenty of sauce held in the florets. The sauce is a rich, buttery miso flecked with ginger. I would make this quick side again.

• Sweet potato, orange & cardamom soup

  • Richardbagnall on February 23, 2020

    Delicious. Can use butternut squash instead of sweet potato.