Notes about Recipes in this book

• Roasted beet and quinoa salad with goat cheese, fennel, and pecans

  • Frogcake on July 20, 2018

    We loved this salad. Perfect combination of flavours! Can substitute quinoa with farro, and I doubled the chopped tarragon.

• Grilled vegetable salad with curry-yogurt vinaigrette

  • Frogcake on July 20, 2018

    Another very flavourful salad in this book. Perfect for using up my harvest of zucchini and peppers. Also love the curry vinaigrette which I will try on potato salad.

• Weeknight navy bean and ham soup

  • hbakke on January 15, 2020

    Very simple recipe. Needs a good amount of salt and pepper after cooking. I mashed about half of the bean mixture to thicken up the soup. I served this with a splash of cider vinegar for some acidity. Pretty good. Tastes like a lighter bean and bacon soup.

• Homemade chicken soup makes me feel better

  • bwhip on February 20, 2021

    Excellent chicken soup recipe, a long-time favorite of ours. Only flaw I’ve found is that recipe calls for you to add brown rice and then simmer for 22 minutes. Brown rice definitely needs more time than that - closer to 45.

• Pork burger with spicy ginger pickles

  • hbakke on January 14, 2020

    This was very good. I used a brioche bun from Freddie's and cooked the burger in a skillet since it is January. I thought the kimchi might be too strong in the mayo, but it was perfect. I will definitely make this again. Delicious!

• Spicy ginger pickles

  • hbakke on January 14, 2020

    I've never made pickles before but these were quite tasty. They were gingery and delicious. I used the mandoline to slice everything.

• Chicken chile verde

  • bwhip on April 28, 2017

    This is outstanding, one of our favorites. Great depth of flavor, fairly easy prep. Chicken soup, but Mexican-style, with a nice zip from the roasted tomatillo-jalapeno puree. The added condiments of avocado, queso fresco, lime juice and shredded cabbage make it that much better.

• Spice-rubbed pork tenderloin with white barbecue sauce and grilled asparagus

  • lou_weez on July 27, 2021

    Delicious! Made this with pork loin (as that's what the recipe states so not sure why it has tenderloin on here) and the flavours reminded us a bit of Christmas (in Australia). Easy enough for a weeknight meal.

  • foodgloriousfood on July 29, 2021

    On the basis of Lou_weez's review I decided to put this in the line-up. I have just printed out the recipe from my book and my edition states 2 Pork tenderloins (about 1 lb each) My book is the 2015 US edition so it seems that the cut of pork was changed for the US market. I will update this note when I have made the recipe. I will try making it with tenderloin as written in my edition. UPDATE: made the tenderloin per the US edition and also made the white bbq sauce (which was an aoli with roasted chopped poblano) Didn't love the rub on the tenderloins as I found it a bit heavy and I didn’t even use all of it. I do think that loin with a bit of fat on it would be better than tenderloins as the spice rub on the tenderloins made a paste that didn’t create a crust due to the lack of fat and faster cooking time. Not sure why the recipe was changed between editions from loin to tenderloin. Wouldn’t make the tenderloin version again.

• Penne with sausage and broccoli rabe

  • Rinshin on December 06, 2019

    A solid recipe. Good for using up all those bits of produce and protein. Used much less protein, 1 Italian sausage and half Mexican chorizo, choi sum (Chinese green a bit similar to broccoli rabe but tastier, cheaper, and cooks faster), half a onion and handful of button mushrooms to bulk up for lack of enough protein. Photo added.

• Porcini-braised beef with horseradish mascarpone

  • treay on September 28, 2024

    I was a bit weary at first because of the few ingredients used, but the result was good, with a very 'mushroomy' flavour from the porcini. At first, I was a bit confused with the mascarpone cream, and didn't think it belonged in this recipe, but after a few mouthfuls, and especially when mixed with the sauce, it grew on me and quite enjoyed it. Will I make this recipe again? Probably not, because I have made other braised-beef recipes that in my opinion, have more complex and richer flavours than this one

• Ginger beef satay with charred Asian vegetables

  • Zosia on May 13, 2016

    After marinating 24 hours, the meat was very tender and between the cilantro and jalapeno, had a pleasant grassy flavour but was lacking in heat. The vegetables were fine but would have benefited from a more complex Asian flavoured dressing. Still, this was quick and tasty and family loved it!

• Grilled lamb chops with kalamata salsa verde

  • Frogcake on July 21, 2018

    Great recipe! I left the salsa out at room temperature for six hours before using. The leftover salsa would be great on bruschetta.

• Shallot-mint yogurt sauce

  • Frogcake on July 21, 2018

    A very simple and tasty mint sauce. Great on grilled lamb and flatbread but also lovely served with grilled white fish.

• Stracci with braised lamb ragù

  • lou_weez on October 12, 2018

    A delicious dinner. I made the ragu in the oven and used strozzapreti.

• Winter vegetable curry with chile-mint chutney

  • lou_weez on October 19, 2021

    The chutney really brings this curry to life. Don't skip it, it is pretty average without it.

• Potato and zucchini enchiladas with habanero salsa

  • hbakke on January 13, 2020

    Not what I would traditionally call enchiladas, but tasty none the less. These aren't baked with the sauce...the sauce is added after it's out of the oven. I liked the brief frying of the tortillas. It added a crispy chewiness to the corn/flour blend tortillas I used. I used a whole habanero in the salsa and it was too spicy. I had to add a lot of sour cream to compensate for the spicy salsa. Overall, a delicious vegetarian dinner.

  • bwhip on July 03, 2020

    I’ve made these several times and they’re always excellent. The potatoes tend to take longer to cook than the stated time, so keep the dice fairly small. Half a habanero is plenty for us! Amazing how much heat those tiny little peppers bring.

• Smoked salmon omelet with goat cheese and beet relish

  • treay on May 21, 2026

    This was my breakfast today. I cheated a bit and used bought beetroot relish and used cream cheese instead because I finished my goat cheese the other day and forgot to buy more. This is a delicious omelette that I could have for breakfast, lunch or even dinner with some sides or a bit of bread. And it took nothing to prepare. I assembled the omelette on a plate instead of the pan. It was easier to roll. A very good start of the day!!

• Smoked salmon tartines with red onion-caper relish

  • treay on May 26, 2026

    Yesterday's lunch was especial. Small toasted bread dinner rolls with cream cheese & sour cream with dill spread, topped with smoked salmon and a red onion, capers, dill, mustard seeds and lemon relish. They were really yummy!!! I made the relish about one hour earlier to make sure the onion had lost its sharp, pungent flavour. It worked really well.

• Grilled flatbreads with garlic-rosemary oil

  • Frogcake on August 19, 2018

    Great flatbread recipe! Mr Frogcake and I ate this with several dips and a variety of cheeses one Friday night after a particularly hectic workweek. With a bottle of wine of course.

• Bruschetta with spring pea pesto and burrata

  • Frogcake on July 22, 2018

    This made a lovely, light, fresh and herby lunch for us today. Will definitely repeat. Absolutely delicious using burrata but I downsized the recipe for two using bocconcini minis. Didn’t have a cup of basil so I topped up with a mix of tarragon and parsley. Could toss leftovers with pasta and parmasan.

• Peanut butter, jam, and banana burrito to go

  • treay on May 11, 2026

    My breakfast today! Soo yummy!!!

• Awesome brownies

  • Kinhawaii on March 23, 2026

    Nice very nut forward brownie. Not a deep chocolate but more of a medium chocolate flavor?

• Strawberry-hibiscus punch

  • Zosia on May 13, 2016

    Very pretty and refreshing albeit a little too sweet for me. I had reduced the sugar by 50g (1/4 cup) and added the juice of a lemon which helped balance the sweetness a bit but next time I'll use only 100g(1/2cup) sugar.