Notes about Recipes in this book

• Barley mushroom risotto

  • cadfael on June 09, 2021

    We really like this side

• Chicken tortilla pie

  • cadfael on June 09, 2021

    I have made this several times. Great do ahead for a casual gathering. Tasty. When it is just the two of us, I freeze the rest.

  • averythingcooks on December 04, 2022

    I easily cut this in 1/2 using 2 chicken breasts, small flour tortillas & a 7" spring form and I made their huevos sauce from WW Cooks with Passion. With cooked beans in my freezer, I added a handful of pinto + black beans to the filling rather than turning them into refried beans. This meant 4 tortillas (rather than 6) layered with the filling and the cheese. I took the advice from the headnote - prep/assemble the day before you plan to cook / eat...and I would do that again. We both loved it and there are 2 wedges leftover for us to "deal with" :) A repeat for sure (both full & 1/2 size).

• Sheri's sole gratin with tomatoes, capers and olives

  • cadfael on June 09, 2021

    My husband who does not care for sole really liked this dish.

• Crudités with a nutty miso dipping sauce

  • rmorse on May 23, 2016

    This dipping sauce is fantastic!

  • Frogcake on May 04, 2017

    Yummy dipping sauce, which is easy to make and quick. Love the complex flavours! Motivates you to eat all your veggies! I am tempted to use the dip as a sauce for soba noodles.

• Potato and fresh rosemary focaccia

  • Frogcake on December 29, 2019

    Very good! Next time I will rice the potato. I kneaded it partly in the food processor. So good with just rosemary and sea salt.

• Dad's lunchbox cookies

  • Frogcake on July 01, 2016

    I love these very buttery oatmeal cookies! I used dried cranberries and omitted the chocolate. Also threw in about one third of a cup of roasted chopped walnuts and some flax. Demerara sugar in place of brown sugar works well too. I didn't have any vanilla so I used maple syrup. A wonderful cottage-by-the-sea kind of cookie to eat with a cup of hot tea on a very foggy day.

• Summer cake with nectarines

  • Frogcake on July 01, 2016

    Ok so I'm in a small ocean side town on Vancouver island with no decent nectarines in sight and limited stock in my cupboard (I.e., no cornmeal). Summer cake --with apples turned out very well, actually extremely delicious!! Definitely a keeper recipe, which is very versatile! It's a very cinnamon-y flavour that my family is very fond of!

• Thai chicken on the barbeque

  • averythingcooks on August 09, 2022

    This made some very tasty chicken thighs even though I could only marinate for around 9 hours and a torrential downpour meant they were oven baked (given as an alternative to the BBQ). I used red curry paste in place of the yellow called for and based on experience/our palates I used only 1/2 the fish sauce. We enjoyed these served beside a pile of garden vegetables blistered in the air fryer but rice would also be a good accompaniment. I'll make these again for sure.

  • breakthroughc on November 06, 2021

    This is one of my signature dishes that I make the company often. The marinade adds great flavor to the chicken, It is a great entertaining recipe as it marinates overnight and cooks quickly on the grill. I pair it with the herby, peanut noodle salad from River Cottage Vegetables. The recipe makes a lot which is great because the leftovers can be used for more terrific meals of salads or sandwiches. If you own this cookbook and haven’t tried this recipe you should

• Beef, leek and pot barley soup

  • averythingcooks on December 25, 2020

    This resulted in a really flavourful pot of “winter warm up” soup! The only real deviation was that I had left over roast beef to use so it went in last and the simmer time was certainly cut down as I was not trying to braise short ribs. I cut it in half and still have a big pot of soup.

• Chinese beef and celery noodle soup

  • averythingcooks on February 20, 2021

    This was a great choice to re-purpose some leftover short rib meat (in place of the cooked roast beef called for). I cut it in 1/2 and made it mostly as directed except I held way back on the water (waiting to see how much would be needed - actually not much at all) and used a smaller amt of noodles. I also finished it with peas and some chopped pickled hot peppers. Even with the very short prep / simmer time, I have a pot of delicious noodles & beef in a really rich flavourful broth. I will definitely come back to this one.

• Marie's rosemary nut crackers

  • averythingcooks on December 08, 2022

    Wow - I am thrilled with the results here! I had to use salted sunflower seeds in place of pumpkin seeds but otherwise stuck to the recipe. I refrigerated the baked loaf over night as suggested and this really did help with the slicing which for me was the toughest part. Getting thin, even slices (top to bottom & side to side) took some slow careful work and did result in some unused chunks (too thick to use, too thin to slice anymore) but it is so worth it. I would recommend checking them at 8 minutes after the flip but that just might be my oven (grrr). These crackers have a great crunchy but still a little chewy texture - lovely with an aged white cheddar.

• Goat cheese and sun-dried tomato terrine

  • averythingcooks on June 23, 2019

    I've made this in the layered terrine form described in the recipe for a beautiful starter to a more formal holiday dinner and as a freer-form platter with chunks of goat cheese and the toppings etc scattered over as a more informal snack. Either version with good crackers has been very popular with guests.

• Big red tomato sauce

  • averythingcooks on August 23, 2021

    I cut this back to 1/3 and I did deviate in 2 ways...the tomatoes went into the blender as instructed BUT my habit now is to put lots of basil in the blender at the same time. Also, with heat/humidity warning temperatures right now after I got the sauce to a boil, there was no way it was going to stay on the stove for any longer so into the slow cooker it went. Another handful of fresh basil at the end and I had a good, basic marinara - which is what I was after today.

• Rustic tomato tarts

  • BasicStock on August 09, 2019

    This was delicious. Served it for a women's lunch using yellow, green and red heirloom tomatoes. Substituted a mixture of cream cheese/egg/sharp cheddar cheese for the goat's cheese as one friend is goat cheese phobic. Crust was easy to work, and I made one large tart. On the repeat list!

• Toad Mountain granola

  • breakthroughc on December 18, 2022

    Really good basis granola. What I love about this recipe is that it uses a cup of applesauce and only 1/2 cup of oil which results in a much lower fat and caloric granola and you will never miss the extra oil. I used pumpkin seeds instead on sesame and doubled the cinnamon. I will play around with the spices, but this may become my go to granola.

• Lime yogurt panna cotta

  • breakthroughc on February 25, 2022

    This is so good! I licked every drop off the whisk and spatula. I love the sweet and tart balance of this dessert. You have to plan ahead to make the yogurt cheese, but a really easy panna cotta recipe. I served in gimlet glasses and ended up with 5 servings, I could have stretched it to six if I had needed to.