Notes about Recipes in this book

• Broccoli and spinach lasagne

  • e_ballad on July 19, 2017

    Ick. Tasted like playdough.

  • tillathehungry on July 23, 2025

    the lasagne was a great success in our family and across the generations…not at all like playdough as the previous reviewer experienced. it was rich, flavourful and juicy. we used a combination of feta, pecorino and grana padano together with the 500 grams of ricotta. no need to add salt. we used about 400 grams of pasta which amounted to about 6 or 7 layers of pasta in a 15 by 25 cm deep oven dish…more than the recipe demands. could have used just a little less

• Chicken, bell peppers and leek couscous

  • Therese on June 30, 2014

    This is a and quick delicious recipe. I used some cooked brown rice instead of couscous, cos I had some leftover to use. Would use the giant couscous if making again. I would be inclined to brown the chicken first, then add back per recipe.

• Pam's bruschetta - sausages, tomatoes, olives, bocconcini

  • Hellyloves2cook on October 04, 2013

    Oh- what can I say but delicious and easy! Left my teenage boy to cook the Italian sausages on the Barbeque while I got on with preparing the rest of the ingredients and griddling the bread. Sadly my husband was away at the time and missed out on this tasty bruschetta. As a vegetarian I didn't eat the sausage but it was still darn good! I am using my willing eaters as a test and therefore communicating their thoughts on this too! Thumbs up from down under!

• Roast chicken breast, herbed goat's cheese stuffing, arugula sauce

  • RosieB on February 02, 2016

    This is an easy tasty dish and can be prepared ahead which makes it a great dinner party dish.

• Roast duck, wilted cavulisceddi

  • Breadcrumbs on June 29, 2015

    p. 134 - We really enjoyed this dish. The bitter greens provided a great contrast to the sweet richness of the duck. I melted the butter and mixed it with the honey so I could glaze the bird vs smearing on softened butter and drizzling on the honey. I swapped out fennel seeds for the rosemary as my rosemary had seen better days. The fennel worked really well with the lemon. The duck is cooked breast side down so at the 40 min mark I turned it over to get some colour and crispy skin on the breasts. I would have loved if the author had made use of the pan juices. I didn’t have time to wait for them to separate in the fridge but I’ve saved them to use with the leftovers. The rapini was quick and delicious, I added some chili flakes. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/1017720?commentId=9622706#9622706

• Roast pumpkin and asparagus lasagne

  • e_ballad on December 01, 2016

    Went in with some reservations about how this was going to turn out, particularly with the raw asparagus layered over the pumpkin/ricotta mix. The asparagus was cooked perfectly, with just a little bit of give, which worked perfectly against the other super-soft components. Very tasty & inhaled by the toddler, so definitely a keeper in this household.