Notes about Recipes in this book

• Corn risotto

  • Ganga108 on December 28, 2021

    A perfectly fine risotto for a weeknight (even tho it was a Saturday). I am a bit of a traditionalist when it comes to risottos - the joy is in the first slug of wine or dry vermouth, the slow development of the rice, the meditative stirring, the 18 mins timing, the final ladle of stock, the butter, the cheese, ... So I was a bit appalled at her minimalistic instructions ??. But all in all, Ok ?????

• Never daal with sambal

  • Ganga108 on October 06, 2021

    Look, I am a bit of a traditionalist about what people present as Indian food, even Fijian Indian, and there are some clangers in this recipe. Also, Lucy does seem to be a bit short on details in her recipes. But the dal is delicious! I used mung dal. I didn't have red capsicum, which is delicious in dal, but used green beans (also good). I used ghee instead of oil. Also some hints - you need to watch the amount of water when cooking the dal, add more if needed. NEVER use more than half a tspn of turmeric in anything (it is bitter if overused). And don't fry your curry powders over high heat for 10 mins - it will burn, a sure recipe for a bitter dish. A minute max should be Ok. But despite these, it is a dish well worth making. Had a fabulous meal.

• Iceberg lettuce & cucumber salad

  • Ganga108 on November 14, 2021

    I am a big fan of raw haloumi, and have a great Summer salad of just watermelon, raw haloumi and toasted pine nuts. It is awesome. So I was immediately drawn to the Lettuce and Cucumber (and Haloumi) Salad in Lucy's book. It's a very simple but fabulous layered salad of lettuce, cukes, dill, haloumi, herby oil and dressing. The combo of the herbs and haloumi makes the salad very special. I didn't have iceberg so used baby spinach - a much stronger taste but not too bad. It would be more summery with iceberg. I like chunkier raw haloumi so sliced it uber thin and only used the suggested grated haloumi on the top. The dressing needs the lemon imo - I didn't try the vinegar option, using lemon in the oil and dressing - but think lemon matches the haloumi better. I really wanted to add avocado and good ol' Aussie pickled beetroot to the salad, but didn't. Next time.

• Flat roast chook with honey carrots & chickpeas

  • KarinaFrancis on May 21, 2022

    Spatchcocking is pretty much the only way I make chicken so always up to try a new recipe for it. This was super simple and really good. I cooked the veggies under the chicken for the first 30 mins, then moved them out to get some colour for the last 15.

• Drunken dumplings

  • danielis on February 26, 2022

    http://www.saltsugarandi.com/2021/09/Drunken-Dumplings-ENOTW.html?m=1

• Red curry chicken with chewy rice

  • mzgourmand on January 04, 2022

    This is a delicious recipe and it wasn't so hard to prepare, BUT it took considerably longer to cook than the recipe suggested. And the rice, while delicious, was not chewy - at least as I prepared it. Next time I might use chicken pieces instead.

• A very basic biryani – of sorts

  • aargle on February 03, 2023

    This may not be particularly authentic but as a weeknight family dinner it is delicious and straightforward. It has gone on rotation.

• One-pan steak, broccoli & shrooms

  • stepharama1 on February 19, 2025

    Delish and the best part is that this is cooked in one pan. I added some caramelized garlic.

• A very personal lasagne

  • debkellie on April 16, 2022

    This was a delightful vegetarian lasagne, and that's with subbing cheddar for mozzarella.

• Dumplings

  • Ganga108 on October 20, 2021

    Ever since I made home-made dumplings from Hetty's book To Asia with Love, I have been in love with them. Flavour-packed, they are much more tasty than purchased ones. When I saw ENOTW also has a dumpling recipe I was inspired to make more. Really, I need to work on my pleating skills - I ended up making triangular dumplings from the square wrappers I had (rather than the usual round ones). But the filling - oh my! I used a marinated hard tofu instead of chicken, with corn and the Asian sauces and aromatics. I steam-fried them so the bottoms were so crispy. Delicious!

• Cauliflower gnocchi

  • MVanDyk on January 26, 2025

    Good, filling. Had to add in water and flour beyond the recipe to get the dough right, but I was gentle and didn't overknead so the texture was still nice. Ended up making an alfredo as the parm ending up just sticking to my pan.

• Baked coconut rice

  • Ganga108 on October 07, 2021

    Easy peasy, and jolly tasty.

• Steamed stove rice

  • Ganga108 on September 26, 2025

    Very close to the method I used before buying a rice cooker. It makes excellent rice.