Notes about Recipes in this book

• Carrot cake

  • Dishyrishie on April 03, 2015

    Add nutmeg with cinnamon. Moist, moorish and always works.

• Guacamole

  • M0les on May 21, 2014

    Original recipe used coriander, not parsely

• Minestrone

  • k.a.g on June 16, 2013

    This recipe gets frequent outings at our house each winter, although it's rarely in exactly the same form twice. Don't forget minestrone is a great way to use up odds and ends of vegetables (I often add peas, green beans cut into pieces, fresh tomatoes that are a bit overripe etc) and there's also plenty of scope for substitution (e.g. silverbeet or kale instead of the spinach, spring onions if you've got no leeks). I would however recommend cooking your cannellini beans rather than using a tin, if you can, as the difference is definitely worth it (1/2 a cup dried equals about a tin, although I usually double that). If I had one complaint it's that I think the cooking times are a bit long - in my opinion you're better off cooking just until the veggies are cooked through, no more - and that's nowhere near a hour or so, as Herbert suggests. Also, I would only add pasta to the portion you're going to serve straight away, as it gets very bloated and unappealing in your leftovers.

• Muffins

  • Purplewhiz on July 01, 2013

    I made apple/date and apple/raspberry variations, using the milk+yogurt substitution for buttermilk. Worked fairly well except did not rise as much as hoped.