Notes about Recipes in this book

• Minestrone [Josh Emett]

  • e_ballad on March 11, 2020

    Good, but nothing makes this stand out from the plethora of other minestrone recipes.

• Spaghetti with olives, anchovies & capers (Spaghetti alla puttanesca) [Ray McVinnie]

  • Lsblackburn1 on March 01, 2020

    So easy but has tons of flavor. I did not need to use any additional salt - was perfect with the amount from the ingredients.

• Prawn, sesame & peanut pad Thai [Chantelle Nicholson]

  • e_ballad on October 02, 2022

    This was unlike any pad Thai that I’ve had before… and not necessarily in a good way. The vinegar overwhelmed the dish & I wonder if there was a error in the quantity.

• Bacon, pea & goat cheese frittata [Gordon Ramsay]

  • e_ballad on April 10, 2020

    An excellent frittata.

• Pumpkin seed coleslaw [Ben Shewry]

  • e_ballad on April 10, 2020

    Wow. This was simply awful. The balance of the vinaigrette was well-off & when combined with the grated hard-boiled eggs, created a sludgy mess.

• Cauliflower cheese [Josh Emett]

  • e_ballad on June 15, 2019

    A serviceable cauliflower cheese, but nothing to raise it beyond the ordinary.

  • vintagerose on November 18, 2020

    Same opinion as the comment below - just an average cauliflower cheese. In fact so basic I wouldn't really call it a recipe.

• Chicken tikka [Sid Sahrawat]

  • e_ballad on July 03, 2019

    Made to the recipe, this would be inedibly salty. I quartered the quantity specified & it was still borderline. The success of this dish is dependent on the quality of your tandoori spice mix.

• Rosemary roast chicken with baked fennel potatoes [Marcus Wareing]

  • e_ballad on August 29, 2020

    Very tasty. There’s no time set for the brining of the chicken - I went with 8 hours (only for convenience as I prepped before heading to work), but that was far too long as it was overly salty. Recommend preparing brine ahead of time as it does need time to cool.

• Sticky toffee pudding [Felicity Cloake]

  • Lsblackburn1 on December 25, 2019

    I just used regular white and brown sugars for this, but they seemed to work! We served this with English custard over it and it was delicious. Everyone was surprised that it wasn’t too sweet given all the toffee, but it really wasn’t.

• Eat Your Books by Jenny Hartin

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