Notes about Recipes in this book

• Ricotta spaetzle with lemon-pea pesto

  • VineTomato on November 07, 2017

    There is an inconsistency between the list of ingredients (600g ricotta) and the instructions which say add half the ricotta to the spaetzle mix (120g) and then the other half in the serving bowls (120g). I googled another recipe and decided to go with the full 600g which I think is correct. The sauce was absolutely delicious - pea pesto - this is going on regular rotation in my house with pasta! But not a 5 star recipe as the spaetzle were not great, I went the whole-wheat route and we really did not enjoy the grainy texture or look of them. The pea pesto - let me say again is divine, but two cloves of raw garlic was very strong. Add ricotta to the serving bowl is a nice idea it worked well.

• Brown sugar & rosemary popcorn

  • paisleymonsoon on September 14, 2023

    Amazingly good, and I'm not a big rosemary fan

• Tomato curry with chickpea dumplings

  • bwhip on May 12, 2021

    This was delicious, interesting, flavorful, and easy for a weeknight. In our case, it had a bit more "heat" than we would prefer, probably because the serrano peppers I used were fairly large. The dumplings were really good, sort of like vegetarian meatballs. I served with brown basmati rice. The recipe also mentioned to serve with naan bread, but that seemed like it would be too much with rice and dumplings already in the dish.