• rees.linda on January 15, 2015

  Great book- extremely comprehensive and clear. You can find practically anything in here. Use it a lot. Cover falling off and loose pages, and dog eared! Only issue I have is that the book itself is really incorrectly indexed. Things often not on the page they should be. Can't only be my copy? I have 2001 edition, 1856264106.

• Alpal1968 on November 10, 2012

  This is the first book I go to when I am looking for a new recipe, as it has great recipes for just about everything. If I had to abandon all my lovely cook books (shudder!) and keep just one, this would be it.

• saladdays on February 01, 2012

  This is a'desert island' book. It is so comprehensive with basic and 'master recipes' with lots of interesting variations it could be the only book that you ever need.

Notes about Recipes in this book

• Gaspacho

  • Fiona on January 02, 2011

    A large bag of very ripe tomatoes became this sublime soup on a hot summer's day. The elaborate garnish that goes with it is well worth the effort. I froze some and used shavings of it to cool it down rather than watering it down with ice cubes.

• Daube de boeuf provençale (beef provençale)

  • Fiona on September 01, 2011

    A traditional beef stew is transformed with the addition of the anchovy and caper mixture at the end of the cooking process. This is delicious and was devoured by the family.

  • FJT on December 05, 2020

    A lovely beef stew, perfect for a snowy weekend. I added some celery to the marinade ingredients and cooked it lower and slower than the recipe states: 150 Celsius for 4 hours, topping up the liquid half way through. I liked the addition of the anchovy / caper mixture towards the end of cooking. All in all a very good recipe and I’m sure it will be repeated.

• Fadge or potato bread

  • rodillagra on July 09, 2021

    The outside cooked perfectly but the inside seems way too soft. I will try adding more flour the next time.

• Winter vegetable and bean soup with spicy sausage

  • rodillagra on March 15, 2015

    http://letters.cookingisfun.ie/2010/01/16/simply-delicious-soups/

  • Livia on December 01, 2020

    Made this with proper spanish chorizo as that is what I had and it came out delicious. Added also a bay leave

• Carrot soup

  • rodillagra on January 13, 2010

    Preschooler decided for the first time ever that she wanted soup. Result: First she put a glass of milk in which did not help. Fresh bowl of soup produced. Added swirl of cream. Very impressed child. She stirred it round and then wanted the cream separated back out again. Still she did eat about four spoonfuls which was more than expected.Nice soup though. I liked it.

• Ballymaloe brown yeast bread

  • eliza on March 28, 2021

    This bread is delicious, quick, and super easy to make. I used the version found on David Lebovitz's blog. I used dry yeast as he noted (2.5 teaspoons). My flour was whole spelt flour from Flourist (in Canada). The dough rose quickly and in my convection oven I baked it for 20 minutes at 450, then about 10 minutes at a bit under 400. Cooled for about 45 minutes before slicing. This is probably the fastest yeast raised bread ever taking about 1.5 hours from beginning to end. I look forward to trying again with fresh yeast. Best eaten fresh but slices can be frozen for later.

  • eliza on March 19, 2022

    I made several changes with delicious results. This time I used Flourist sifted red fife and Einkorn for the flour, and I switched the sweetener to honey. Baked 425 convection for 20 min then 400 for about 7 min then removed pan for a final 3 minutes. Watch carefully since top can brown quickly.

• Winter beef stew

  • saladdays on November 03, 2013

    This is my 'go-to' recipe for a basic beef stew. the technique is straightforward and the results are excellent. I usually add a bit more stock or water at the same time as adding the mushrooms 20 minutes or so before the end.

• Shanagarry chicken casserole

  • saladdays on February 06, 2012

    This makes a very fresh tasting casserole, would recommend adding the optional 'mushrooms a la creme', it does enhance the final taste. Seerve with mashed potatoes or rice.

• Roast guinea fowl with parsnip crisps and red currant sauce

  • saladdays on January 04, 2016

    Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

  • saladdays on January 04, 2016

    Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

• Wild garlic pesto

  • BigOrangeTiger on March 21, 2015

    The ingredients in the book actually include a clove of garlic as well. I found this totally overpowering - couldn't taste the wild garlic, just a strong taste of raw garlic. And I used a small clove too! Next time, I'll leave it out.

• Italian salad dressing

  • Pamsy on June 09, 2020

    Very good, made the balsamic version.

• Boned chicken, casserole-roasted, with port and cream

  • Pamsy on December 15, 2018

    This is NOT a boned chicken. My pet hate - inaccurate recipes!

• Spaghetti with mussels

  • Pamsy on December 18, 2021

    We enjoyed this, but next time I'd try prawns as they'd stand out more in the tomato sauce. Removing from shell after cooking and before adding to sauce makes them easier to eat. Addition of spaghetti makes this a main course rather than a starter. As ever, cleaning the mussels was the most time consuming aspect of the prep.

• Spiced zucchini and green pepper soup with roast red pepper cream

  • Pamsy on December 03, 2020

    Still trying to use up this summer's courgette mountain and this soup is a useful addition to my courgette recipe folder. Liked the spicing, easy to make and very tasty.

• Crostini with spiced eggplant

  • Pamsy on August 05, 2022

    Although we're not normally over keen on aubergines, we both enjoyed this. Made half the quantity which would serve 8 slices of crostini. (Used WFBD Parisian baguette). Good as a canape for guests.

• Tunisian orange cake

  • Pamsy on September 02, 2019

    This is a lovely moist cake that keeps well. Just remember NOT to pre heat the oven!

• Tomato and chile jam

  • Pamsy on August 09, 2019

    Really tasty. Adds interest to a toasted sausage sandwich/baguette or cheese on toast or all manner of dishes. Probably takes closer to 90 mins to cook.

• Risotto alla Parmigiana (risotto with Parmesan cheese)

  • Indio32 on May 02, 2021

    Made this 'stock' risotto for tonights supper. Used Spanish bomba rice along with homemade chicken stock. Bulked it out with some cold chicken warmed through and a good handful of spinach. Enjoyed by all!

• Greek moussaka

  • etcjm on April 28, 2019

    Bit disappointing. Picked this version due to not have potatoes in it. Think I was cautious with seasoning because of salting then rinsing the aubergines. But what I ended up with was woefully under-seasoned. Even with the herbs. There's a lot left so I will let it sit and see what its like tomorrow. Not for me given the number of pans I used, as well as having to cook another meal for my daughter who was apoplectic when she saw the aubergines! No picture - it looks even more unappetising than I've described.

• Homemade butter

  • etcjm on May 08, 2021

    Rainy day in the UK. Whipped cream reduced in the supermarket, what better project than butter. I did culture it overnight, 2 litres with milk kefir and 2 litres with greek yoghurt. I think I used every bowl, sieve and cheesecloth I possess. Got about 850g butter per 2 litres plus 1 litre buttermilk. I've tried the kefir one and a little of the flavour comes through - will be brave and leave 48 hours next time. Very enjoyable experiment and will change slightly next time as I don't think I have washed or patted it enough to get the buttermilk out. I will use quickly in baking in case it turns.

• Braised lamb shanks with garlic, rosemary, and flageolet beans

  • sarahkalsbeek on January 02, 2022

    Very delicious. We only made the lamb shank part of this recipe, not the bean recipe (we made this for New Years and had black-eyed peas on the side). Very flavorful, tender meat. Enough sauce with the meat itself that we didn't feel we needed the extra beany sauce, but definitely want to try that at some point!

  • ALawson25 on June 02, 2020

    This was delicious, the meat was very tender and fell off the bone. I found that the beans took over an hour to cook, and I had to add water several times. I think this was because I didn't have a tight fitting lid for the pan. I used smoky bacon, next time I might use unsmoked for a more subtle flavour.

• Colcannon

  • sarahkalsbeek on March 18, 2023

    This was delicious and simple! I used kale instead of cabbage and it turned out perfectly.

• Goat cheese and thyme leaf soufflé

  • ALawson25 on February 06, 2023

    Bake this soufflé until golden and puffy in a shallow oval dish instead of the traditional soufflé bowl; it makes a perfect lunch or supper dish. Made by two iconic Irish cheesemakers, Jane Murphy from East Cork and Siobhán Ní Gháirbhith near Inagh just south of the Burren in Co. Clare. Serves 6 75g (3oz) butter 40g (1 1/2 oz) flour 300ml (10fl oz) cream 300ml (10fl oz) milk a few slices of carrot sprig of thyme, a few parsley stalks and a little scrap of bay leaf 1 small onion, quartered 5 eggs free range organic, separated 110g (4oz) crumbled goat cheese, Ardsallagh or St. Tola’s goat cheese 75g (3oz) Gruyére cheese 50g (2oz) mature Coolea farmhouse cheese, grated (Parmesan may also be used) a good pinch of salt, cayenne, freshly ground pepper and nutmeg 2 teaspoons fresh thyme leaves Garnish thyme flowers if available 30cm (12 inch) shallow oval dish (not a soufflé dish) or 6 individual wide soup bowls with a rim Preheat the oven to 230°C/450°F/Gas Mark 8. Brush the bottom and sid

• Traditional roast rib of beef with horseradish sauce, gravy, and Yorkshire pudding

  • Beachhousecook on May 23, 2020

    Page 336

• Spicy apple chutney

  • BessGressingham on November 13, 2022

    The drawback with this chutney is that it's very sweet.

• Khai loog kheoy (son-in-law's eggs)

  • Franki on January 09, 2022

    P114

• Oatmeal cookie squares

  • Cvtbird on March 25, 2021

    Flapjack

• Curried parsnip soup

  • anniecc on January 28, 2024

    Delicious, classic soup and really simple to make. I prefer a thicker soup so next time I would increase the quantity of parsnips by 50%, possibly more.