Notes about Recipes in this book

• Tapenade (Pesto di olive)

  • jenburkholder on February 15, 2022

    Very good tapenade, the basil and parsley add a pleasing herbal note. I didn’t add quite as much oil - I like it punchier. Served on top of the chickpea "frittata" from the same book.

• Chickpea "frittata" with red onions

  • jenburkholder on August 15, 2020

    I really like this and have made it several times - it's very simple, very cheap, and utterly cozy. It even reheats well. One recipe makes three suppers for me with a sauce and a vegetable alongside. The only thing to note is that it does tend a bit dry - make sure not to overbake, and serve with a sauce!

• Buckwheat cake with berry or fruit jam

  • jenburkholder on December 12, 2021

    The flavor of this was nice, but I had some troubles with it. I used the suggested gluten-free change of more brown rice flour, and the texture was pleasantly non-grainy, but there's a bit too much oil, so it turned out greasy - definitely needs to be cut down by a few tablespoons. It also needed solidly 15 more minutes than was called for in the recipe. Plus, the jam sunk unflatteringly in the gluten-free loaf, so it was a strange gooey layer uniformly along the bottom. Also, I didn't even notice until it was in the oven, but there's no salt! Definitely needs a couple pinches of salt, imo, baked goods need salt too. Might make again with some changes, because I did quite like the buckwheat-jam-citrus flavor combination/

• An earthy baked cabbage soup (Zuppa del nord)

  • VineTomato on February 14, 2018

    Absolutely delicious! It’s been a tough two months of very low calorie meals and this shines through as one of the better ones. I made a few adjustments - left out the potato and used a small amount of buckwheat spaghetti rather than the rye bread. Also cut down on the oil and cheese but it turned out beautifully. So glad I made enough for a second serving. I will be making this again - for sure!

• Polenta al tagliere - beans

  • jenburkholder on February 08, 2023

    Decent, but I felt like it needed a lot more tomato. Cooked the beans first.

• Pan-sautéed pasta with garlicky cherry tomatoes

  • jenburkholder on August 15, 2020

    Excellent simple pasta. Tastes like summer.