Notes about Recipes in this book

• Onion and cider soup with melting Camembert

  • Lillibet on September 23, 2013

    Very nice and rich for an onion soup - cheese melt really sets it apart.

• Georgian cheese pies

  • mfranklin125 on September 20, 2018

    What is awesome about this is that it's really easy and you don't have to wait for the dough to rise or anything that requires splitting up the day with making this recipe. Making larger ones and cutting seemed easier to me. The recipe takes about 15-20 min of prep max plus baking time on top of that.

  • stockholm28 on January 13, 2020

    This was fine, but it was nothing like the khachapuri that I tasted in a Georgian restaurant. It seems that most of the khachapuri recipes use yeast. This one uses baking powder. The recipe makes 2 pies, so I just made half a recipe. The dough is made with bread flour, Greek yogurt, milk, salt, and baking powder. After kneading a couple minutes, I had to add about a Tbsp more yogurt as it became clear that I would never get all the flour incorporated. She also says to place it on a buttered baking pan and I wasn’t sure if this meant a sheet pan or a round cake pan or something else. I used a 9” cake pan and it worked fine, but I think a sheet pan would work better. I doubt I will make this again, but I will seek out a more authentic recipe.

• Romanian bean, smoked bacon, and sour cream soup

  • Lepa on September 17, 2023

    This is good but not great. I like the bright flavor but wanted more beans. Not sure I would repeat this as there are so many lovely bean soups...

• Mustard mash

  • TrishaCP on February 12, 2017

    This was a nice twist to make mashed potatoes taste less rich. My whole grain mustard is basically just bound seeds, so I got lovely pops of mustard seed throughout the potatoes- lovely! Served with the baked sausages as suggested.

  • Pamsy on October 02, 2019

    Served with DH's Baked Sausages from the same book. Very tasty and a wee bit different.

• Roast beetroot salad with orange and goat cheese

  • vickster on July 04, 2014

    It is a pretty standard beet salad, but the toasted walnuts add a delicious touch. And I had some blood oranges remaining from this year's crop. I'm sure I will be making this salad frequently.

  • Frogcake on January 31, 2017

    So good! Love the vinegrette and roasted walnuts. Have made this with crumble feta.

• Roast winter squash with porcini cream

  • Foodycat on July 28, 2014

    I add some garlic to each squash. We've also done this on the Weber in summer, as a side dish and it is very successful!

• Smoked haddock and leek risotto

  • herbietea on January 25, 2013

    Very tasty, next time use smaller, less green leeks

• Roasted pork rib chops with pears, onions, and melting Gorgonzola

  • Foodycat on November 01, 2014

    I made this once years ago, and I remember being stunned by how rich it was. This time around I used loin chops and omitted the marscarpone, and it was still quite rich, but really delicious.

• Friulian apple, walnut, and poppy seed tart

  • mirage on January 04, 2026

    Very good and/but boozy - fine by me!

• Georgian lamb with damsons and walnuts

  • saladdays on March 08, 2014

    This is such a good recipe that I shall find it difficult to make any other lamb casserole dish. There is a real depth to the flavours from the different spices especially enhanced by the pomegranate molasses. I halved the amount of cayenne pepper used as it looked rather a lot and it was lip tingling rather than lip numbing. Used damsons from an autumn glut that I had in the freezer. Recipe is on p. 133, it is not in the book's index.

• Beetroot, walnut, and cilantro purée

  • IsaSim on December 14, 2016

    Well balanced flavours, earthy beet against garlic and walnuts. Husband loved it.

• Mulled wine (Glögg)

  • adrienneyoung on January 02, 2017

    Made it with madeira and, owing to lack of aquavit, a good slug of poire william. Yum yum! Definitely a keeper.

  • stockholm28 on January 25, 2020

    While this has some ingredients that I’ve never seen in glögg before (Marsala wine, Angostura bitters, and Cointreau), it was very tasty. I omitted the aquavit.

• Danish Christmas kringle with cardamom

  • monica107 on January 26, 2014

    The recipe put me off at first glance because it required yeast and rising time and such, but upon further review (and making it) it is quite unfussy. I left the first rise overnight (no time is specified) out of sheer convenience. After making the dough I made the filling and stuck it in the fridge til I assembled and baked it the next day. Let the filling sit out and come to room temp before you attempt to spread it onto the long strip of dough. The frosting seemed superfluous to me; a dusting of powdered sugar looked much better. Overall, an impressive looking dessert item, quite uncomplicated once you get started, and highly recommended for a holiday table.

• Swedish meatballs with cranberry sauce

  • angrygreycat on January 30, 2025

    This was excellent. The meatballs had a great texture and the gravy and the cranberry sauce complemented each other nicely. Will make again. The only change is that next time I would probably cook the meatballs in the oven rather than frying.

• Hennickehammar's toasted ginger cake with wine-poached cranberries

  • mwin on December 22, 2021

    this recipe is on page 170n

• Baked sausages with apples, onions, raisins, and hard cider

  • TrishaCP on February 12, 2017

    This was delicious using bratwurst. Easy to throw together as well, though the cooking time makes this a better meal for a lazy weekend rather than weeknight. I omitted the sugar and I would either skip the raisins next time or just plump them in water instead.

  • Pamsy on February 20, 2024

    Feeling lazy so just put everything into Procook large shallow casserole, no cider so used 50mls water and 100mls Pomona. Soaked sultanas in 50mls Calvados. Fabulous served with mash.

  • angrygreycat on December 08, 2024

    this was excellent. I used golden raisins as that is what I had. Next time I think I will make some polenta to serve with it.