Notes about Recipes in this book

• Summer frying pan tart

  • Jane on July 31, 2018

    She describes this as quick enough to make on a weeknight but it took more than an hour from start to finish so it may not be everyone's idea of a weeknight recipe. I liked it and would like to make it again without having to accommodate my dairy-free son. I brushed the filo sheets with coconut oil rather than butter, missed the Parmesan from the egg mix and only had feta and olives on my side of the tart. I think it would be better with the dairy ingredients. Also another change I would make is to toss the torn chard leaves with only a tablespoon of lemon - the juice of an entire lemon made it too lemony.

• Apricot cardamom muffins

  • raybun on October 12, 2016

    I halved the recipe to make 6 but still ended up with 11 regular sized muffins, so obviously these were tested in a huge muffin tin/cases. They were ready after 18 minutes too, not the 30-40 mins stated. Flavour was lovely, and the cardamom really came through. Mine were on the dry side as the size/timings were off so be warned!

  • TrishaCP on May 25, 2020

    I liked but didn’t love these. I didn’t have the yield problem that raybun mentions below using standard American-sized muffin tins. My muffins also needed the bake time specified in the recipe. But while I love cardamom, the amount called for here (two teaspoons) was a lot flavor-wise. And I only used half of what the recipe called for per my husband's request! Could be that I freshly ground my cardamom, but I would urge caution before proceeding.