Notes about Recipes in this book

• Paneer and queso fresco

  • Charlotte_vandenberg on August 06, 2020

    will add a little bit of salt next time, excellent easy recipe

• Banana vinegar 1

  • snackbaby on February 23, 2023

    really fun experiment and tasted delightful! almost flowery. very nice.

• Fermented cucumbers

  • tekobo on November 19, 2022

    This is a delicious and simple ferment to make. It was perfect after about 5 days. I went too heavy with the sczechuan peppers and didn't like the flavour after a few more days. Will leave them out next time.

• Red grapefruit and radish kimchi

  • snackbaby on February 23, 2023

    a reeeeally beautiful kimchi recipe; cuts wonderfully through more fatty recipes. will keep making this.

• Sour cream dressing

  • Charlotte_vandenberg on May 01, 2020

    Optional hot smoked paprika

• Spicy tamarind dressing

  • snackbaby on February 23, 2023

    really addictive dressing; goes beautifully with the halloumi salad in the book, but also an excellent way to dress up any simple salad

• Halloumi, mango, shallot and rocket salad with spicy tamarind dressing

  • snackbaby on February 23, 2023

    beautifully balanced salad, very easy to make. i served it as a main for two with some bread, but would also do well as an impressive side when you're entertaining people (esp. because the preparation is easy but looks like you've put in loads of effort)

• Prawn Waldorf with sour cream dressing

  • Charlotte_vandenberg on May 01, 2020

    Delicious, will definitely make again on a nice hot summer evening. Easy to prepare, I’ll make the dressing a little bit more in advance for the flavors to combine. We baked the prawns instead of cooking.

• Roast plums, goat's labneh, toasted hazelnuts and honey

  • mjes on July 31, 2021

    Yes, I live where I can get labneh for a mere 40 mile round trip effort. But goat's milk labneh? I don't even know where I could get unpasteurized goat's milk to make my own. And the suggestion that I use ginger rosemary? Well, that is a new ingredient to me or is it simply the name of a cultivar common in other regions? At least I'm reasonably close to a major growing region for hazelnuts, closer to orchards of plums ... so with cows' milk labneh, generic rosemary, and local wild flower honey I can vouch that this recipe is well worth reserving some plums for.

  • mekral on March 17, 2023

    Like the other note I could not get goat's labneh, and I was too lazy to make my own labneh, or the ginger rosemary, but still the recipe is quite good.

• Rhubarb and radish salad

  • mjes on July 31, 2021

    I don't no where the author lives - but both gooseberries and rhubarb have a very short season here. So if I wanted to try a rhubarb and radish salad I had to do it now as rhubarb season is closing. Vinegar suggestions - Burren Balsamics blood orange and cardamom vinegar or Cult Vinegar's Rose Vine Verde were a bit to specific even for my vinegar collection. I ended up testing Banyul's - quite acceptable but I still want to try something with a touch of citrus. I also tried the optional pomegranate molasses - an addition I will keep. The recipe deliberately provides no measurements - I think next rhubarb season I'll try a bit more radish and a bit less rhubarb ... unless the radish is hot or the rhubarb a bit sweeter or ... I'm not sure I have enough rhubarb seasons left to perfect this recipe. It will always be a bit too sour for my taste, but perfect for my brother.

  • Hansyhobs on February 13, 2023

    I really enjoyed this simple recipe. I used forced rhubarb and watermelon radish, I even had the blood orange and cardamon vinegar from Burren Balsamics (I love their range and I love to support Northern Irish businesses). I used a sharp cheddar as I don't like blue cheese. The recipe has no measurements but don't be scared to keep upping the amounts of vinegar and rose water until the flavours come through. I'll probably make this again next forced rhubarb season and I'll look out for a rose vinegar in the meantime as well

  • tekobo on August 13, 2025

    Made this as a sugar free "dessert" for a friend who is on a keto diet. Mad mad mix of flavours. Was appreciated as "fresh" but I think I might do without the blue cheese as it was a bit discordant.

• Chaat roasted cabbage

  • runoutofshelves on May 06, 2021

    We absolutely loved this. Made the mistake of cooking this on a Thursday night, a bit tired and wrangling the chaat spice from scratch (from another recipe) but once you've done that, its easy as pie and quick and absolutely yummy.

  • hbakke on June 01, 2023

    We loved the chaat masala seasoning, but the cabbage took double the recommended time in the oven to be fully cooked. I subbed green cabbage for the pointed cabbage (have never seen this in my area grocery stores) so that may be the cooking time issue.

• Lime pickle chicken with kosambari slaw

  • tekobo on April 24, 2021

    Really yummy. Cooked in a dish in my Komodo Kamado and finished the chicken off on the grates.

• Persian fish stew

  • snackbaby on February 23, 2023

    very into this sour stew. it is fairly lean though -- perhaps some extra olive oil or tahini on top would make it a bit more rich tasting. i have also made this with panfried tofu instead of fish.

• Tomato, crème fraîche and mustard tart

  • Charlotte_vandenberg on March 15, 2021

    This was very nice for a weeknight. I used store bought pastry and oat crème fraîche he, maybe that’s why it was a little wet.

• Dosa pancakes with roast cauliflower and raita

  • anniecc on March 22, 2023

    This was disappointing. Dosa are supposed to be very thin and light, almost crispy. This batter was much too thick to achieve that result. I had to add a lot more water and even then the pancakes were stodgy. I wonder if the ratio of gram to rice flour is right. It just seemed like the recipe had not been properly tested.

• Grandad's trifle

  • Pinkrupee on January 11, 2021

    There was too much rosewater in this for my taste, and without any actual cream for the trifle, only creme fraiche and mascarpone, the flavour was more of an unsweetened cheesecake without the texture. I would only do again without the rosewater and mixing cream with mascarpone, not creme fraiche.

• Sweet and sour apricot upside down cake

  • Pinkrupee on January 11, 2021

    The cake tasted very eggy, and was too savoury for my liking for a dessert. The apricot flavours were delicious, though mine came out rathe burnt after roasting for the given time.

• Eat Your Books by Jenny Hartin

  ...the story of what makes things sour and provides a varied collection of recipes that maximize the power of this taste...taught with sourdough, vinegar (yeah!), fermented foods and more.

  Full review