• Jane on September 08, 2017

  Easily fixed Foodycat - I have added poussin to the recipe name and also added poussins as a variant of the ingredient Cornish game hens. So a search by one will bring up all recipes with the other.

• Foodycat on September 08, 2017

  It's a pity this has been indexed using the American terminology - so when you search poussin the recipe for poussin & sweet potatoes doesn't come up because it's been indexed as Cornish game hen.

• nielsena on August 20, 2010

  Amazing. Love almost every recipe.

Notes about Recipes in this book

• Totally chocolate chocolate chip cookies

  • Jane on August 01, 2017

    These are great cookies for chocoholics (like myself). Nigella says they make 12 cookies - hers must be huge. I used 1 tbl dough per cookie which made 38 cookies - I baked them for 12 minutes.

  • nettmb on November 18, 2018

    Delicious! I would make these again.

• Cheddar cheese risotto

  • Jane on August 01, 2017

    This is a handy risotto as it is all store-cupboard ingredients (at least in my house). It's also one of my daughter's favorite risottos. We often serve it with grilled chicken.

• Linguine with lemon, garlic, and thyme mushrooms

  • Jane on September 06, 2020

    This was a tasty, quick and reasonably healthy supper. I was unsure about uncooked mushrooms in the sauce but slicing them thinly means they wilt a little from the heat of the pasta. As others have said, needs a liberal topping of Parm to lift the flavors.

  • Breadcrumbs on June 17, 2012

    p. 291 Another lovely dish from Nigella. Delightful in its simplicity and ability to profile the flavours of each ingredient. The texture the mushrooms bring to the dish is an unexpected pleasure. I used just picked lemon-thyme to enhance the lemon flavours of the dish and a mix of shiitake and cremini mushrooms. (which I sautéed vs steeped) Though I wouldn’t have thought of creating a mushroom-thyme pasta dish, I’m glad Nigella did. We’ll most certainly have this again.

  • Astrid5555 on January 02, 2019

    Since I don‘t like raw mushrooms, I gave them a quick sautée along with the garlic, lemons zest and juice, and added a splash of cream in the end. Still took less time than for the pasta to finish cooking. Lovely!

  • KIGirl on July 14, 2019

    I did a vegan version for dinner guests by using home-made cashew nut vegan Parmesan. Also I am not a big fan of lemon so added only half of what was suggested and my dinner guests added a bit more to their servings for the more intense lemon flavour. I also steeped the button mushrooms as suggested but after cooking the pasta, while draining it in a colander added the steeped mushrooms to the pan to quickly heat through and then re-added the pasta. It was nice having the mushrooms not fully ‘cooked’ . All up it took less than 15 mins - boiling the water took the longest, and my vegan guests and I all agreed it was a 10/10

  • Charlotte_vandenberg on August 17, 2017

    Supereasy and very delicious. Will definitely make this again.

  • rionafaith on September 24, 2017

    Very quick and pretty healthy (I used whole wheat linguine) but I found it a touch bland and unexciting. Easily corrected by adding lots more parmesan cheese on top, which made it pretty good!

  • Ro_ on February 20, 2020

    Nice and very quick/easy to make. I would use a little less garlic next time: since it's raw it comes through very strongly. I loved the lemony flavours. Needs lots of cheese!

  • K_Simpz on January 14, 2022

    If you eat meat, a bit of crispy pancetta on top is a great addition.

• Mincemeat parcels with bourbon butter

  • Jane on January 01, 2019

    A fast and easy way to make a Christmas snack/dessert using mincemeat. Though without the bourbon butter they are quite dull - mostly pastry with a tiny bit of mincemeat flavour.

• Curry in a hurry

  • Jane on March 07, 2016

    It is relatively quick but suffers for that from not having much depth of flavor. Though it would have been better with less liquid and probably had a better flavor if my green curry paste had been fresher.

  • Delys77 on November 07, 2016

    For me there was plenty of flavour because the curry paste we used was very powerful. I also like the edamame, beans, and peas as I found they made for a lovely colour and texture. I will say that I found it too soupy and ended up thickening. I am finding that this is often the case with recipes in this book.

• Mellow meatballs

  • Jane on November 20, 2010

    Loved this. Very easy to do though not as quick as she says - it took more like 30 minutes for the squash to cook than the 20 she said.

• Buttermilk roasted chicken

  • Cheri on January 31, 2012

    This was really good. Glad I lined the baking sheet with foil, made clean up a snap. Mild flavor after marinating for about 36 hours. Baked more like 45 minutes as I had both drumsticks and thighs. Nice and moist. If you plan ahead, this is a good weeknight supper,just pop in the oven, put together a couple of quick sides and you are done. Cold leftovers also make a good lunch. This dish has a very mild flavor, and could stand a bit more garlic and cumin in the marinade.

  • Mrs. L on August 04, 2017

    Marinade went together quickly. Great to just pull out of the fridge when I got home and baked the chicken. Moist and flavorful though I would crush the peppers a bit more in the marinade.

  • Jaydit on February 25, 2019

    OMG I love this recipe! It's not complicated, but you need real Buttermilk! It's great for a Party or a weeknight dinner...This is one of many recipes I love, in the book

  • laura75 on July 08, 2013

    This chicken smells unbelievably good! Excellent dish that we will be cooking again and again.

  • Rinshin on July 30, 2024

    Very simple but bit bland for my taste even after 24 hour marination. I think it is better to double the spices and herbs and perhaps add additional umami component like porcini powder or sliced shiitake mushrooms while baking.

  • Jkbailey on July 24, 2024

    I’ve made these about five times now. They’re easy and delicious and come out so nicely. I add a little more garlic in the marinade, other than that I follow recipe exactly. My kids even love these, which makes the recipe even more of a winner for a weeknight dinner.

• Sesame peanut noodles

  • Breadcrumbs on December 08, 2010

    p. 261 - Dec 2010 - First use of this recipe and won't make again. Dressing was ok but not remarkable. I have many superior recipes. The primary issue was that the dressing was far too thick. I intended to serve my noodles hot so thinned the sauce out w some chx stock and it was fine but just not as tasty as others. Also, no heat to this one at all so had to beef that up as well.

  • lilham on November 05, 2021

    I also found the dressing too thick. It won’t coat the noodles unless thinned. The taste of the dressing isn’t great either. I won’t make this again.

• Warm potato salad

  • Breadcrumbs on August 14, 2011

    p. 122 - Despite having 2 or 3 of Nigella's books on my shelf, I don't honestly think I've ever cooked from them. Until today that is! I was looking for a no-mayo potato salad that included a grainy mustard and, it had to be something that I could pull together quickly. This recipe fit the bill on all counts and, I'm delighted to report we loved this potato salad. It reminded me a little of a German potato salad but the grainy mustard set it apart giving it a deeper flavour and, I always enjoy the subtle crunch the mustard seeds add to a dish. I wanted to up the protein count so leftovers could be taken in lunches so I tossed in some chopped, hard boiled eggs at the last moment. Quick & delicious, perfect w our toasted ham and cheese sandwiches. I'll definitely make this again. Great warm and, at room temperature.

  • Ro_ on September 19, 2020

    I thought I hadn't made this before tonight, but as soon as I put a forkful in my mouth I was overwhelmed by taste memory, and remembered that over 10 years ago I went through a phase of making this very potato salad all the time, only with added green beans. The combination of grainy mustard + bacon + potatoes was so distinctive and memorable. I won't leave it 10 years until I make it again!

  • JJ2018 on January 31, 2022

    Really delicious. I added a tiny bit of butter to the pan with the vinegar and mustard which worked really nicely

• Sweet and sour cucumber salad

  • rodillagra on January 07, 2015

    Not the most complicated recipe ever but useful to make if serving smoked salmon.

  • wester on April 30, 2018

    Simple to make and the family liked it.

• Breakfast bars

  • rodillagra on February 02, 2015

    http://www.nigella.com/recipes/view/breakfast-bars-55

  • rodillagra on February 02, 2015

    Shredded coconut subsitution http://www.nigella.com/kitchen-queries/view/Shredded-Coconut/3452

  • Elnara on February 13, 2014

    Made these, but forgot to put in the oats (I know, silly me). Still they were a hit! Not the healthiest of breakfast bar (due to the condensed milk), but "it went in like cookies" (as we say in The Netherlands). Will make it again, with the oats this time to give it a bit more body.

  • Foodycat on February 02, 2015

    I've made these often - very successfully. I tend to use it as a rough guide (1 can condensed milk, 250g oats and 425g of bits) rather than following religiously. Apricots, almonds and sour cherries is a good combination, because it adds a bit of tang to cut through the sweetness of the condensed milk.

• Pear and ginger muffins

  • wester on February 27, 2017

    My children and husband loved these. Easy to make.

  • Yildiz100 on May 06, 2024

    Nice, but I think 300 grams pear is a bit too much for this batter. If weighing the diced fruit I would reduce a bit next time.

  • vikingcook on April 26, 2016

    These are delicious muffins! They bake up beautifully and are not too sweet. A great way to feature our NW pears.

  • Hannaha100 on January 02, 2018

    Made for Christmas using oat creme fraiche instead of sour cream. This worked well. Smallish rustic style muffins. Very moist due to pear. Could have used more ginger? Batch of 15.Froze well. Daughter loved.

  • Lepa on January 14, 2018

    We loved these muffins. They have a lovely flavor and texture and are easy to bake. Mine took 22 minutes instead of 20. I plan to add some finely chopped crystallized ginger next time to boost the ginger flavor and add some crunch.

  • ithyt on September 20, 2015

    5.13 Alright

  • sfrmal23 on April 10, 2024

    Really easy to make, and taste absolutely delicious - we ate two each straight from the oven!

• Moonblush tomatoes

  • wester on November 04, 2016

    I don't know what sunblush tomatoes are supposed to taste like, but these tomatoes have exactly the right balance of sweetness and fresh flavor. Lovely. And extremely easy as well. And as pretty as the photo. I did not use the sugar.

  • FJT on July 13, 2021

    This morning I've had to keep going back to the recipe to check I followed it correctly: I put the tomatoes in at 200 centigrade (fan), turned the oven off immediately (as per instructions) and left them overnight. When I came back to them this morning there was no discernible change to them, so I'm now slow-roasting them at a low temperature as per Smittenkitchn's recipe which I know will work. Won't be using Nigella's method again.

  • Pamsy on May 11, 2024

    Not overly keen on sunblush tomatoes so when I came across this recipe I had to give it a try. I followed the instructions but ended up with the same problem as FJT. However, my oven probably wasn't at 200c fan, more like 180c. I shall try again as we enjoyed the flavour and I can see a lot of uses for them.

• Chicken schnitzel with bacon and white wine

  • wester on August 01, 2019

    Extremely simple, very flavorful. Note to self: do not use ridged pan, the bacon does not get crispy and the juices are harder to collect.

  • joneshayley on January 30, 2020

    As promised, quick and easy. Great mid week with some veg

• Chocolate pear pudding cake

  • wester on October 26, 2016

    Very tasty, light and moist. Easy to make as well. I used some pears that needed using up instead of canned pears. Two pears was the right amount. I do not have a food processor so I tried to mix by hand mixer. This was a mistake. The batter (more of a dough really) was very thick and it was very difficult to get it off the mixer again. Next time find a different way of mixing and/or use larger eggs. When I had dolloped the dough on the pears they were only half covered but it spread nicely in the oven. I baked for five minutes more than the recipe said as it seemed still a bit too wet, and the cake was perfect like that. It does stay quite moist, you don't want to overbake it.

• Golden goat cheese

  • wester on October 03, 2016

    So simple (I used the oven method), and the children asked if I could make this again. For a low-carb/glutenfree version I replaced the panko with chopped walnuts - also excellent. They did need longer in the oven than stated, even though my cheese rounds were smaller than the recipe asked for. ETA Pan-frying may give a better color, but it also makes it more difficult to keep the crust whole. Sticking with the oven method from now on.

• Lentil and walnut salad

  • wester on October 03, 2016

    I thought this was OK and so did my son, but my daughter (currently vegetarian) loved it.

  • wester on October 15, 2016

    Extra note: She suggests using canned Puy lentils, but I prefer dried ones: They take only twenty minutes to cook and don't need soaking, and Puy lentils are plenty expensive as is.

• Pollo alla cacciatora

  • wester on October 27, 2016

    Good everyday fare. Tasty but not that special.

• Merguez with halloumi and flame-roasted red peppers

  • Ladyberd on July 29, 2019

    Loved this simple dinner! We cooked everything on the grill and it was delicious.

  • Charlotte_vandenberg on April 26, 2017

    Very easy, maybe a larger shallower pan would be better, or a little bit more time in the oven. Tastes very good. Ideal weeknight supper. Maybe next time serving it with green salad or other veg.

• Blackberry crisp

  • ajs on June 17, 2010

    Absolutely delicious and very quick and easy as well. It was the hit of my dinner party.

  • Lepa on January 14, 2018

    I liked this for dessert but I loved it with plain yogurt for breakfast the next morning!

• Mustard pork chops

  • Mrs. L on August 04, 2017

    Quick and simple. Good sauce (wish there was more).

  • Cati on March 02, 2015

    Quick and tasty.picked this particular recipe from EYB search for pork and mustard as it used cider which I just happened to have on hand. Next time I will probably just use white wine. The apple flavour seemmed to overpower the mustard flavour.

  • Delys77 on November 07, 2016

    For me this sauce was far too clear. I did thicken a touch but I really think there is just too much liquid here for a pan sauce.

  • Ro_ on May 04, 2020

    Quick, easy recipe for pork chops. I slightly overcooked mine, would give them less time next time. Added some mushrooms at the end since I had some to use up.

  • Jkbailey on July 24, 2024

    Quick, easy and very good. I’ve made this several times and it’s now in our meal rotation.

• Italian sausages in hot tomato sauce with polenta

  • kari500 on May 22, 2015

    Quick, easy, great weeknight meal. I use Rao's arrabiata sauce, and turkey sausages, and usually add a bit of chili oil.

• Chocolate pistachio fudge

  • kari500 on May 22, 2015

    Love this fudge. I've had people say it is the best fudge they've ever had. I sub walnuts.

  • Melanie on January 01, 2012

    p338. I halved the butter - probably no point adding it at all though! I used the fridge not the freezer to cool the fudge and it turned out nice and creamy.

  • dvb on October 09, 2016

    Great recipe! Substitute glace cherries and slivered almonds, or ginger pieces, or use coffee flavored condensed milk and a tablespoon of coffee liqueur etc etc. Variations only limited by your imagination.

• Lazy loaf

  • Cati on June 06, 2012

    Page 131. I was a little suspicious of this method of making a yeast loaf but it worked perfectly..Even though I left out all the salt and used NAS muesli it was very tasty.You just stir all the ingredients together put in a cold oven,, turn onto 110 C for 45 miinutes and then 180C for 1 hour. Magic!

• New Orleans coleslaw

  • milgwimper on January 07, 2015

    This was good and it is something that I would make again. It makes a lot so taking it a party I still had left overs. My only change next time maybe add a little more vinegar as I think it needed a little more sharpness.

  • RosieB on July 22, 2015

    I made a 1/4 quantity of the recipe and used kefir instead of buttermilk. I didn't have apple cider vinegar so used white balsamic. It was a good coleslaw and more sophisticated than the average. The pecans added a nice crunch. I would make this again.

  • redjanet on July 21, 2012

    I've never made my own coleslaw before and I made this today to take for a picnic and it's very good! Nice, fresh flavours with a hint of sweetness from the maple syrup. I've never had nuts in coleslaw before either and it adds a nice extra texture. The measurements given make plenty.

  • scarlettchef on July 17, 2013

    Love, love, love this coleslaw. Never make any other since discovering this simple recipe. Don't always put in pecans, as expensive and not always to hand. Tastes great without, though they do add a special crunch. It's lower in fat than conventional coleslaw as well.

  • Lepa on September 06, 2020

    This was okay but not great. I think the food processor grated the cabbage too finely and the whole salad felt limp and soggy. The pecans, on the other hand, were a good addition. Next time I might cut the cabbage by hand and see if that improves the slaw.

• Chef's salad

  • micheleK on November 20, 2010

    Added cubed poached chicken breast. Used ranch dressing. Okay.

• Tarte fine au pommes

  • Astrid5555 on March 18, 2017

    So quick and simple! Perfect for those days when you need a dessert but don't want to spend much time in the kitchen.

• Mirin-glazed salmon

  • Astrid5555 on November 03, 2012

    Excellent and really quick. Served it with green tea soba noodles on the side.

  • herbietea on January 25, 2013

    Tasty, quick and healthy. Served with steamed rice, cucumber and spring onion

  • KarinaFrancis on October 30, 2016

    Loved this! Took Totoro's advice and skipped the marinade. I fried it skin side first then added the marinade after flipping the fish.

  • totoro on April 09, 2015

    Very nice - and a good dish to convert fish skeptics. However, the cooking instructions didn''t work for me at all - think stuck fish and burnt sugar! I now don't bother marinating, and use a little oil to fry (floured and salted) salmon. Then, brush on a little sauce as a glaze, let it rest, and reduce the 'marinade' separately. Takes a few minutes longer but worth it for crispy skin!

  • lou_weez on January 12, 2018

    I didn't feel like cooking so this was the perfect dish - quick, super easy and delicious. I recommend using a non-stick pan to cook the fish in otherwise it might end up a stuck, sticky mess. I served this with rice and a spiralised cucumber and carrot salad with an asian-y dressing.

  • Ro_ on November 19, 2019

    The method (with a non stick pan and the salmon dabbed dry before frying) worked for me. Reduced the quantity of sugar and it was plenty sweet enough. Quick, easy recipe, one to repeat.

  • s.shadan on August 26, 2021

    This is delicious. I usually make 1.5 x the suggested amount of the marinade for it also flavour the accompanying greens.

• Quick chili

  • redjanet on January 07, 2015

    I thought this was surprisingly really good and much better than it had a right to be considering how much of a cheat's recipe it is. Instead of stewing for an hour or more, this chilli can be cooked for less than half an hour due to the flavour added to it from chorizo, sweet chili sauce and a blend of spices as well as jarred pasta sauce. I didn't add extra chilli flakes as recommended as I'm a bit of a wuss when it comes to spices and I found the mild kick of the sweet chilli sauce to be enough for me. I'll definitely be making this one again when I fancy a hearty midweek meal, especially in winter.

  • scarlettchef on October 22, 2012

    I have tried so many different recipes for Chilli but this is definitely my favourite. If I try another recipe the kids rebel! The chorizo is an inspired addition, adds a lovely flavour. Serve with Jamie's guacamole from "Meals in 30 minutes", whizzed up in moments in food processor.

  • ithyt on September 20, 2015

    10.13 Scrummy, quick & easy - great flavours.

• High-speed hamburger with fast fries

  • redjanet on August 27, 2012

    I tried this recipe about a year ago and didn't like the result at the time as I thought it yielded a too wet, soft burger. However, as the recipe is fairly low in fat (which is a shocker for Nigella!) and I wanted a quick burger recipe, I decided to try it again. This time I let the uncooked patties firm up a bit in the fridge for about a half an hour before griddling while I cooked my own potato wedges. The result was still a bit too soft for my liking, but the flavour from the caramelised onions as well as soy and Worcestershire sauces made these taste very nice and served on whole wheat rolls with cheese slices they made a quick, easy version of a burger that I wouldn't mind making now and then for that quick burger fix.

• Naan pizza

  • dwaters on June 09, 2011

    Really easy to make and surprisingly tasty also, I used mozzarella cheese instead .

  • Frogcake on July 30, 2016

    This recipe has been extremely popular with my kids. So easy and so delicious!

• Coq au Riesling

  • rebecca1july on June 12, 2011

    I though this recipe was ok would not redo. But my sister in law loves this recipe I just found a little bland

  • Foodycat on September 08, 2017

    I have made this so many times and love it - I always add a clove of garlic rather than the garlic oil, and never add cream.

  • fazzle on May 16, 2021

    Agree that this was quite bland.

  • Ro_ on March 05, 2021

    For me this is a "nice not great" recipe and I agree with another commenter that it's a smidge bland. But I do wonder how much it would benefit from being left to sit overnight, as Nigella suggests. I must own up to the fact that I didn't make it with Riesling, but with a different Alsace white wine.

  • Starjay on June 28, 2023

    Agree with others, very bland. I thought it'd be a nice change to the usual red wine coq au vin, but it definitely needs more flavour. The sauce was also too thin. I managed to make it palatable by adding some chilli powder, mustard, parmesan cheese and a lot of salt and pepper, but I won't be making this again.

• Cocktail sausages

  • rebecca1july on June 12, 2011

    Very nice when guest visit but a pain to clean pan after. Recommend to Use a silicone sheet

  • Pamsy on July 09, 2024

    These were good, couldn't find cocktails so used chipolatas. Did them in the air fryer at a lower temperature than suggested so they weren't sticky but the clean up was easier.

• The instant canapé - quick crostini with avocado and green pea hummus

  • monicahorridge on February 14, 2014

    I made this recipe with normal, cooked frozen peas. It was tasty, although we felt as if it was missing something. maybe some cheese or similar?

  • Hannaha100 on December 18, 2017

    Made with about 250g frozen peas, cooked. Lovely bright green. Best with a not too strong tasting bread and black pepper.

• Maple chicken 'n' ribs

  • Delys77 on February 04, 2016

    Far too much apple cider. The actual glaze is just too thin.

• Steak slice with lemon and thyme

  • Delys77 on February 21, 2016

    Pg. 40. I substituted flank for the rump steak and otherwise followed the directions. I personally found this a little flat. I ended up slicing and then tossing again in the post hoc marinade. I think the recipe should have more lemon, more salt, and more thyme. That said, I am unlikely to repeat either way.

  • Ro_ on March 07, 2021

    The problem with this dish is that you end up with cold steak. I did like the flavours of the marinade, but I would only make this again if I actually wanted to eat it as part of a cold dish, eg with a salad.

• Flourless chocolate brownies

  • Delys77 on November 07, 2016

    I only made the brownie and not the chocolate sauce but it was very good. I used a sugar substitute (swerve) which cooks like sugar and otherwise followed the recipe. Mine was a touch too gooey straight out of the oven so I might cook for a 5 or so minutes more next time.

  • debbyc on November 23, 2012

    This is a brilliant gluten free brownies, very easy to make and everyone who eats it loves it and doesn't realise it has no flour in it. My sister is a coeliac and says it is a life saver.

  • ithyt on September 20, 2015

    2.13 Think I overcooked - mine wasn't gooey in the middle. Try again.

  • misskatyenglish on February 15, 2021

    My family's been making these brownies since the book first came out. It's a long-time favourite and always gets rave reviews from friends!

• Seared salmon with Singapore noodles

  • herbietea on February 04, 2013

    Used med egg noodles instead of rice noodles, could have taken a little more garam masala. Once prepped, a quick dish to cook

  • joneshayley on May 02, 2020

    Fast and delicious meal, easy to substitute what veg is to hand.

• Scallops and chorizo

  • Wilkie on April 18, 2012

    Came together in less than five minutes; with good-quality scallops and chorizo, this was amazingly delicious.

• Spaghettini with shrimp and chile

  • Nesseats on December 27, 2014

    scallions = green onions arugula = rocket prawns can be used instead of shrimp

• Chocolate peanut butter fudge sundae

  • KarinaFrancis on June 13, 2016

    I only made the sauce. This stuff is dangerously good. So easy to make and way too easy to eat. A keeper, and a great standby for when you want to impress but are short on time. Perfect over plain vanilla ice cream.

  • Rutabaga on April 20, 2020

    The sauce here is delicious, and I love adding chopped peanuts to a sundae. It reminds of my favorite Dairy Queen treat, the Peanut Buster Parfait. The sauce did have a sort of mottled texture, but fortunately this didn't have much effect on the taste or mouthfeel. Perhaps this happened because I was out of corn syrup, and used some mild honey instead? Or maybe it overheated slightly? Since I used Trader Joe's "peanut butter spread" which is smooth and very lightly sweetened, but still tends to separate a bit, maybe that was also an issue. I would make it again, but try to use corn syrup, and also try it with dark chocolate. This time, I used milk chocolate as listed in the recipe, but I really missed the richer flavor of dark.

  • anya_sf on April 23, 2020

    2/3 of the sauce was enough for 6 (smaller) sundaes. We enjoyed it over vanilla ice cream, which I think is best since the sauce is pretty intense. The sauce was a little grainy, perhaps because I used Skippy natural peanut butter. I used mostly semisweet and a little bittersweet chocolate and would do so again. Super decadent and yummy, especially with the chopped salted peanuts. The sauce separated upon reheating, so next time I'll only make as much as I need.

  • Ro_ on February 13, 2021

    Like another commenter my sauce was a little grainy, and more splodgable than drizzly, but still delicious and the perfect combination with the ice cream flavours and the peanuts over the top. This went down really well with my family.

  • JJ2018 on May 30, 2019

    Delicious! Comes together in minutes and makes a really tasty sauce. 1/3 recipe was enough for 3 people

  • Sparkles75 on April 19, 2019

    This is super easy and delish. I only ever make the fudge sauce and in a pinch can substitute evap milk or condensed milk for fresh cream

• Butternut squash with pecans and blue cheese

  • HilaryLittle on April 28, 2013

    A great addition to a buffet table! Great combination of flavours.

• Doughnut French toast

  • laura75 on July 08, 2013

    Too good! But of course, very very sweet.

  • amystar on February 19, 2022

    Really yummy

• Pea and pesto soup

  • laura75 on July 08, 2013

    Quick, cheap, easy, tasty!

• Chocolate mint cookies

  • laura75 on July 08, 2013

    I don't usually like chocolate cookies, but these are absolutely amazing! The best I have ever tasted. I love that subtle minty glaze.

  • ithyt on September 20, 2015

    2.14 Scrummy. Great after dinner treat. Make small because they are quite rich - nice as bite size.

  • Sparkles75 on March 26, 2019

    Beautiful

  • breakthroughc on April 09, 2023

    These are good, but not great. I made mine smaller, using a small cookie scoop I got 34 cookies and baked for 11 minutes. The are a little too sweet for my preferences. However, I’m sure they will disappear without a problem.

• Butterscotch fruit fondue

  • laura75 on July 08, 2013

    Yummy! I just can never wait long enough to let it cool and thicken. :) Lovely with strawberries.

• Maple pepper pecans

  • thepeby on December 02, 2013

    So tasty and quick to make. I think you could add a cup more nuts, there's a lot of excess coating when you go by the recipe.

• Party popcorn

  • thepeby on December 02, 2013

    Yummy, though I didn't get the syrup evenly distributed,so some handfuls were overly salty. Maybe try laying popped corn out on a baking sheet, pour syrup over it, then put in a bag and shake? Also will try reducing salt by half.

• Banana butterscotch muffins

  • vikingcook on May 11, 2017

    These are delicious muffins. The men in my family really loved these.

  • stef on July 24, 2022

    Quick and delicious. 1/3cup gave me 12 muffins. Baked for 22 minutes. Minimal cleanup.

  • ToPieFor on August 14, 2021

    Delicious muffins, so easy to put together, and wonderful banana flavour. I love using different chips or a combination of chips. Works well as mini muffins also.

• Clafoutis

  • stef on June 30, 2019

    This came out lovely. Quick to make. No kirsch used rum instead

  • breakthroughc on July 16, 2023

    My clafoutis was overly browned and kinda burnt. I wish I would have looked at other recipes first. This recipe is almost identical to the one in the Gourmet Cookbook and that recipes calls for a 400 degree oven, not 450. I used my cast iron skillet as I was not crazy about putting oil in my good cake pan and preheating it to 450. After the burning, I checked a recipe in a cast iron cookbook and it was also at 400 degrees. Maybe it is a translation issue.

• Smoked cod and cannellini beans

  • Foodycat on July 29, 2021

    Very quick to make! The cannellini beans I used were canned without salt and needed quite a lot of extra seasoning, and a squeeze of lemon would have been good. We had it with a tomato salad.

• Cherry cheesecake

  • KIGirl on February 15, 2016

    Best non- baked cheesecake I have made to date, and so easy. Made for Xmas desert and topped with in-season cherries (Australia) Was a real hit !

• Caribbean creams

  • KIGirl on November 07, 2014

    So simple, so delicious !

  • Jkbailey on July 24, 2024

    I love this recipe. Very easy to make, great flavor, and a wonderful light dessert that can be made ahead of time. I’ve made these dozens of times now. I didn’t expect so much flavor from the ingredients.

• Smoked trout pâté

  • Lepa on December 30, 2015

    I love this pate. It is delicious and comes together easily. I added 1/2 the horseradish because I was concerned it would have too much kick for the kids and we all loved it.

• Red shrimp and mango curry

  • Lepa on December 02, 2017

    This is very good!

  • Keighleyjm on August 04, 2020

    Used potatoes in place of squash and seafood stock, careful with Filipino fish sauce not to be too salty Served with soba noodles So tasty!!!!

• Tuna and beans

  • Lepa on August 30, 2017

    This salad is a family favorite. It's the perfect salad to add some protein to an Italian meal, goes well with almost any pasta and is an excellent leftover that my kids enjoy in their lunchbox. I like this version so much better than others made with cannellini beans.

  • Ro_ on October 15, 2019

    Simple and delicious. I added a tiny bit of mayo (but not much) to the tuna, the oily dressing gave it the moisture it needed. Served this over rocket as part of a quick lunch.

• Red pepper hummus

  • ithyt on September 20, 2015

    11.13 Ok - good as an extra dip - super quick and easy.

• Quick calamari with garlic mayonnaise

  • ithyt on September 20, 2015

    9.13 Flavours delish.

• Shrimp with Maryam Zaira sauce

  • ithyt on September 20, 2015

    2.14 Ok - made with homemade harissa - v strong. Be sure to start with a small amount and add as Nigella suggests :)

• Brandied-bacony chicken

  • ithyt on September 20, 2015

    6.14 Yummy but not amaze - I couldn't actually taste the brandy -but did make scrummy gravy.

• Potato and mushroom gratin

  • ithyt on September 20, 2015

    6.14 H loved - substituted 1 clove garlic for oil - could use more garlic next time.

• Lamb, olive and caramelized onion tagine

  • mfranklin125 on October 27, 2019

    It’s fine.

• Nectarine and blueberry galette

  • Pamsy on December 06, 2020

    Made with gluten free (Jusrol) puff pastry. Obviously, being g/f it doesn't rise but it was acceptable and the flavours all came through and I will make it again. This time I used pears and green gooseberry jam, previously I followed the recipe as written. A quick and easy dessert which I currently am in need of.

• Mac and cheese / Macaroni cheese

  • Ro_ on March 06, 2021

    Delicious and easy macaroni cheese recipe. Just don't think about the calories!

• Juicy beef skewers with horseradish dip

  • Ro_ on February 28, 2021

    I liked the marinade well enough and the dip quite a bit, unfortunately the cut of beef I used wasn't that tender so the overall effect wasn't as great as I had hoped.

• Potato cakes with smoked salmon

  • Ro_ on September 10, 2020

    I love the idea of making potato cakes with instant mashed potato granules, very handy. The taste and texture of these turned out very well, they just needed some salt. I also felt that putting the salmon directly on top of the potato cake resulted in something that was too dry overall. I think they need plenty of sour cream, or cream cheese, or scrambled egg on top (obviously the latter would be more of a breakfast dish than a canape).

• Quesadillas

  • Ro_ on October 15, 2019

    Delicious: thin and crispy. Probably not the most authentic recipe, but still a really nice one. I used pickled red chilli instead of jalapeno.

  • Pimlicocook on June 15, 2021

    As reviewed below: inauthentic, but delicious! I’ve also made it as a veggie version, replacing ham with jarred red peppers. Quick and satisfying.

• Broccoli Stilton soup

  • Ro_ on November 28, 2020

    This was a very easy to make soup - though be aware it takes ages to get 2kg of frozen brocolli to come to the boil. I couldn't get Stilton so used St Agur, in retrospect I think I should have gone with something stronger like Roquefort. The soup was nice, but not OMG wow.

• Nutella pancakes

  • Ro_ on February 15, 2021

    Simple and delicious. Loved both the flavours and textures, with the crepes going a little bit crispy around the edges and the soft nutella inside. I skipped the cream and served with banana slices and raspberries. Also since I didn't have Frangelico, I used a dash of banana-infused rum instead. I made these for breakfast, but they would work equally well as a desert.

• Chocolate croissants

  • Ro_ on April 19, 2020

    These didn't look all that great coming out of the oven, but they went down pretty will with my (French!) family. They're not croissants, you can't achieve that soft buttery texture of the pastry using ready made puff pastry, but for something really quick and easy to put together, they're a good substitute if you have puff pastry and chocolate lying around.

• Cheese omelette

  • Ro_ on September 04, 2020

    Fine, just a basic omelette

• Ham omelette

  • Ro_ on September 04, 2020

    Fine, just a basic omelette

• Croque Monsieur bake

  • Ro_ on September 21, 2020

    This was OK, but a little on the dry side - don't know if I should have soaked it all for longer (I only left it for an hour as opposed to overnight) or reduced the heat/time in the oven a bit. Aside from that, every breakfast recipe along these lines is, for me, competing with the ultimate toasted breakfast sandwich recipe of all time, which is Savoury French Toast from Nadiya Hussain's Time To Eat, and this one failed to live up to that standard in every way.

  • Starjay on April 26, 2023

    I made this recipe for breakfast yesterday and didn't find it dry at all. It was super tasty and I loved the fact that all you need to do in the morning is take it out of the fridge and pop it in the oven. I did let it soak overnight, and used the remainder of a dense loaf of grainy pane di casa that was starting to stale. I also lowered the oven temperature to 180 degrees because I have a fan-forced oven, rather than using the 200 degrees listed in the recipe. I'll have to try Nadiya Hussain's Savoury French Toast to compare!

• Tuna steaks with black beans

  • Ro_ on March 09, 2021

    There really isn't any recipe here so to speak of for the tuna, it's just "griddle it for 30 seconds per side". The ingredients all go into the black bean salad, which to be fair is nice and something I'd maybe make again.

• Mustard-caper sauce for broccoli

  • Ro_ on September 08, 2020

    This was great: quick, easy, made from fridge/pantry staples and it really lifted regular boiled brocolli and gave it a lovely flavour.

• Mouclade

  • Ro_ on February 02, 2020

    Not bad, but I found the sauce a bit one note, and lacking seasoning.

• Cheese fondue

  • Ro_ on December 04, 2022

    Delicious! The only thing I'd change next time is to cut the rind off the brie and camembert, because it doesn't really melt into the rest of the cheese.

  • Jesmondgirl on April 04, 2020

    Very rich! Utterly yummy!

• Pappardelle with escarole

  • aisy on May 20, 2021

    Found this seriously lacking in flavour and the sauce way too watery--and I used less water than it called for.

• Rib-sticking stir-fry

  • OhhWhatsThisAllAbout on August 01, 2023

    Waaaaaay too much soy and cooking wine - dial it back to 50%

• Simply Recipes

  Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It’s more about brevity.

  Full review