Notes about Recipes in this book

• Baked polenta with feta and za'atar tomatoes

  • Foodycat on November 01, 2022

    I did a half quantity of the polenta and bechamel, and a full quantity of the tomatoes to serve 2. I only used 1tbs of oil on the tomatoes and no sugar, because my tomatoes were very sweet. I also didn't cover the tomatoes and only cooked them for 30 minutes, by which point they were very tender and starting to fall apart. Overall, it's a fiddle but really delicious, very well seasoned. My husband - who doesn't usually like polenta - said he'd eat it again. It would be good with sauteed garlicky greens on top instead of the tomatoes too.

• Gluten-free tahini banana bread

  • reader1trees on March 31, 2022

    I made this yesterday for the first time and it was pronounced delicious by all who tasted it. Interestingly the banana flavour was much stronger yesterday than today. I also noticed a slightly tangy flavour which reminded me of ginger and treacle so when I make it again I might substitute dark rum for the vanilla extract, dark brown soft sugar for the light brown, ginger syrup for the maple syrup with some grated ginger in with the banana and add some crystallised or preserved ginger to the topping. Overall this was an easy bake with ingredients that are slightly unusual but can all be found in the supermarket or health food shop in the UK. I used a 5"x 9"x 2.5" loaf tin with a 2lb liner which was almost filled by the raw mixture. I was panicking a bit about the cake overflowing during baking but it hardly rose at all so all was well. It looked very attractive coming out of the oven and cut into twelve good slices that held together well, worth baking to offer to all.

  • kateastoria on March 11, 2024

    Tasted mainly of tahini. Good texture but poor flavor.