Notes about Recipes in this book

• Cauliflower mac and cheese

  • FieryItalian on October 25, 2021

    Added sautéed red onion and cooked bacon to the sauce.

• Semolina pudding with caramel pears

  • Foodycat on January 12, 2026

    I made the semolina as written and served it with roasted plums. It took a lot longer to thicken than I expected, and was a bit on the sweet side for me, but the amount of vanilla and cinnamon is perfect and it's a lovely creamy texture.

• Hainanese chicken rice

  • Barb_N on February 03, 2026

    This method of poaching a chicken is very new to me. I poached mine for much longer before turning off the heat as I was worried it would be undercooked. Only 20 minutes for a 4 lb bird? The breast may have been more tender with 20 min but I was skeptical. The poaching ‘broth’ smelled great but was too dilute to be flavorful. The meat was tender but the skin is flabby and unappealing. The rice on the other hand, I would sacrifice a chicken to make rice like that any day! The word unctuous comes to mind. It seems this dish is a cultural icon/ritual. I’m glad I satisfied my curiosity but other than the rice I won’t be making it again. I don’t keep schmaltz around but I always have cubes of duck fat in the freezer.

• Apple and sour cream yeasted scrolls

  • debkellie on July 23, 2020

    I was looking for a breakfast scroll and came across this recipe. It's a very tasty apple scroll as it is (albeit a very long wait between start & eat - 2 days), but with some tweaking could become more like what I was seeking (which is a cross between a Danish, a Brioche and a cinnamon bun, but with apples!). If you want them for breakfast rather than afternoon tea I'd suggest leaving the uncooked scrolls in the fridge to prove overnight & then bake at breakfast time .

• Wild rice pilaf with cauliflower, burnt butter and almonds

  • debkellie on June 26, 2015

    This was a very pleasant surprise.