Notes about Recipes in this site

• Cherry clafoutis with chestnut flour

  • Jane on July 05, 2015

    Very nice dessert. I didn't have chestnut flour so used spelt flour instead. The cherries plump up nicely during the baking. It looked very pretty and tasted great.

• Fregola Sarda with zucchini and Parmesan

  • Cheri on June 10, 2012

    We loved this. Sauted the zucchini and diced cherry tomatoes, which seemed to go better with the toasted pasta. Served with grilled salmon. Nice summer type meal. Make sure to use plenty of water for this type of pasta, it takes quite awhile to cook.

• Roasted savoy cabbage

  • Laura on October 16, 2015

    I wasn't wowed by this, but I think that may be because I made the mistake of lining the roasting pan with parchment. I think the cabbage would have been much crispier had I not done that. I was just looking to save myself some clean up! At any rate, I prefer Melissa Clark's crispy roasted cabbage from 'Cook this Now.'

  • Rutabaga on August 19, 2014

    I was looking for a simple recipe to use a head of savoy cabbage, and this is about as simple as it gets. But when it comes to roasted vegetables, simplicity really works, and this also has the advantage of roasting much faster than many other veggies, making it ideal for a weeknight.

• Roasted cauliflower à la Mary Celeste

  • wester on April 08, 2014

    Very good balance of strong flavors. I did halve the fish sauce as I suspect my brand has a very strong flavor.

  • Rutabaga on February 05, 2015

    I had been looking forward to making this dish, and finally had the chance. It lived up to expectation, and is definitely one of the most flavorful and interesting cauliflower dishes I have made. My husband loved it, and even the three year old ate three bites (after being asked to try at least one). My one mistake was in making the full amount of dressing called for, but only using a small cauliflower. Next time, if I have a small cauliflower, I will halve the dressing, as it is otherwise a little too strong and salty. For my oven, cooking the cauliflower for 35-40 minutes at 400F is best. And while the roasting takes a little time, the prep time for this dish is very quick.

• Ginger and dill coleslaw

  • wester on February 11, 2014

    Lovely combination of flavors. I left out the honey and added a squeeze of lemon juice. Will definitely repeat.

• French Christmas cookies (Sablés / Biscuits de Noël)

  • wester on December 21, 2017

    My son had a charity sale and a Christmas lunch, and wanted cinnamon cookies for both. I made this one and Nigella's "the cookies". Both produced very good cookies, but this one needed chilling for 8 hours which made planning more difficult.

• Lemon kefir ice cream

  • wester on August 11, 2011

    This is a wonderful lemon ice cream. The kefir (or yoghurt, or buttermilk) takes the sharpest edge off the lemon without taking any of the freshness away. The end result is quite like a sorbet. And it couldn't be easier to make: combine all ingredients, chill, and pour into your ice cream maker. I always make this with plain yogurt and Demerara sugar.

• Saffron roasted cauliflower

  • wester on April 28, 2012

    Weirdly, this had a strong liquorice-like taste. I can't figure out where it came from.

• Smoked herring and broccoli Parmentier (Parmentier de hareng fumé aux brocolis)

  • wester on November 20, 2011

    I experimented a bit more with this recipe, using zucchini instead of broccoli. It was OK, but not more than that. I don't feel it would be much better with broccoli either.

• Chicken udon with cabbage and parsnip

  • radishseed on February 09, 2013

    I made this with Quorn tenders instead of chicken, and it was great. To deglaze the pan, I added a splash of mirin right at the end of cooking. I'd like to try it with some more vegetables--broccoli would be good.

• Basic granola formula

  • radishseed on April 30, 2014

    I had poor results with this one.

• Super simple Nutella ice cream

  • fprincess on August 11, 2011

    I did not have much luck with this recipe. At the end I got a very dense mass of nutella (it's almost 1/2 nutella by weight!) that never really froze and was unappetizing. Also the taste was so rich that nobody cared for it.

• Chocolate and candied chestnuts coffee cake (Coffee cake chocolat marron glacé)

  • DKennedy on April 24, 2016

    Made this for a Chavurah coffee klatch. Modified it to be GF with the following proportions: 1/4 c. brown sugar, 2/3 each chocolate chips and pecans, 1/4 c. creme de marron, scant 1.5 cups GF flour mix and 2 T. bean flour, 1 1/2 t. baking powder and 1/2 t. baking soda, 1 stick butter, 1/2 c. sugar, 3 eggs, 8 oz. greek yogurt, and 1 t. vanilla. Cooked at 360 for 60 minutes. Baked in a springform pan. This is a good cake, but it was dry (60 minutes is too long and 360 is too high. Next time I will try 350 for 50 minutes and see if that yields moister results). Also, could be sweeter. Next time put a layer of brown sugar on both layers, instead of only on top. Will definitely make again.

• Raw scallop crostini, pumpernickel and herbed butter

  • DKennedy on April 17, 2016

    Made this tonight as part of a all crudo based meal. We served thin slices of scallops atop Gjusta toasted seeded rye loaf with their herbed cream cheese. Yum! Add a squirt of lemon and you'll be in heaven.

• Vegan apple crumble

  • TrishaCP on September 29, 2013

    This is a pretty typical crumble recipe, except that you use oil instead of butter as the fat- basically a vegan crumble. I did miss the richness of butter, but I didn't miss having to rub it in the flour! Clotilde uses 4 different oils and 2 different sugars in her version, but I just used grapeseed oil and light brown sugar since that was what I had on hand. I used half oats and half quinoa flakes as the grain, and I really loved the quinoa flakes in this application.

• Granola bars

  • TrishaCP on September 29, 2013

    This is Clotilde's adaptation of the Sprouted Kitchen bars-made for her toddler. Since I was making them for my 18 month old niece, I followed her lead and skipped the nuts and dried fruit too. As she did, I subbed half of the brown rice syrup for applesauce. This seemed an ok sub at the time- but the applesauce is just too wet to keep them together. (I baked them an additional 15 minutes after I saw there was a problem.)

• Apple and cumin lentil salad (Salade de lentilles pomme et cumin)

  • krobbins426 on April 06, 2013

    Sauteed tofu then added apple to soften. Served warm. Was a bit dry. Mixed with sauteed radishes on second day and ate it cold. Was a bit better, but still dry.

• Lime and ginger melon jam (Confiture de melon au gingembre et citron vert)

  • saladdays on November 26, 2013

    Used this recipe for using up a 'tired' melon and a forgotten lime. I shortened all the processes as I only had enough to make one pot. Instead of leaving the melon pieces whole I used a potato masher to mash them in the pan so that the jam is easier to spread. The result was a delicious jam with a good ginger and lime edge to it.

• Carrot and ginger quickie pickle

  • michalow on June 30, 2013

    A bit salty and not very gingery. A good start, but next time I'll reduce the salt and leave the ginger slices in the jar.

• Radish leaf pesto

  • Krisage on June 05, 2019

    Nice! Subbed cashews to good effect. Topped baked potatoes with this pesto, sliced radishes, chives, and more cheese. Yum!

  • Rutabaga on September 26, 2014

    It's great to have discovered a delicious way to make use of radish tops. Mine were not at the peak of freshness when I made this, but it was still quite good, with an underlying kick of radish flavor. The taste was similar to nettle pesto, but a little sharper. Riffing off what Dusoulier suggests, I spread it on Wasa crackers served with an arugula and sliced radish salad. Instead of prosciutto, I used hot smoked salmon, which was a great pairing. Unfortunately, my three-year-old didn't take to it, but I suspect he may have eaten it up had a served it with pasta rather than simply spread atop a cracker. A layer of fromage blanc atop the cracker before spreading on the pesto would be another great combination.

• Rough puff (quick and easy puff pastry)

  • annapanna on May 11, 2014

    I was surprised to see that I got a decent puff pastry with very little work! The steps are explained very well. I used it to make a ricotta-courgette tart.

  • Alro9 on October 28, 2014

    This turned out more like flaky pastry than puff pastry, it was delicious and very easy to make so it gets a high approval for that.

  • Rutabaga on September 08, 2014

    My pastry turned out somewhere midway between pie crust and puff pastry, which is not, in and of itself, a bad thing. It was incredibly flaky and tender, and had wonderful flavor from the Lurpak butter I used. It was a great base for Sunset magazine's tomato, prosciutto, and ricotta tart, but it wouldn't have worked for croissants or other such pastries. Maybe my ingredients should have been colder, or maybe doubling the recipe changed the properties. I also mixed in the butter with my fingers, as I typically do for pie crust. Still, I am eager to try it again, and it was definitely delicious.

• Oven-baked falafel

  • annapanna on May 11, 2014

    This is a good recipe, I had tried to make fried falafel before with not much success, as they always started falling apart as soon as I put them into the oil...this method is easier, as Clotilde tells you to bake them in the oven, so no mess and a much healthier meal. Will make again for sure.

  • Rutabaga on January 31, 2017

    These baked falafel are quite tasty, and overall easier and less messy than deep-frying them. While they're not the absolute best falafel I've ever made, they're still quite good, and I would make them again because of the ease of baking them. I added some cilantro to the mix, left out the coriander, and used smoked paprika. We ate them on pita with sliced peppers, tzatziki, and feta. To give them some extra crunch, I also pan fried them in a little oil after baking them. This would also be a good way to reheat them if you make them in advance. Because I have a blender but no food processor, I found that pureeing the chickpea mix on a low speed little by little worked best without gumming up the machine.

• Oven-roasted ratatouille (Ratatouille confite au four)

  • lorcalon on January 05, 2014

    easy and delicious, this is now one of my favourite recipes

• Yogurt cake (Gâteau au yaourt)

  • Yildiz100 on November 25, 2012

    Very easy, simple, and not too sweet. Try as a base for muffins, or for more complicated cake.

• Chocolate & zucchini cake

  • AliciaWarren on March 08, 2016

    I made this recipe and it's flavour was delicious. It was like a moist brownie (it didn't rise much, perhaps because I struggled to get the creamed butter and sugar light and fluffy) and was not very sweet. Then I made it again for the second time in the same day. The second time I increased the butter and dry ingredients by 33% and sugar by 50%. I kept the zucchini and chocolate chunks the same. I didn't increase the egg as well because I was generous with the cold espresso coffee and didn't want to make the mixture too liquid. Turned out well, a bit more cake like.

• French scalloped potatoes (Gratin Dauphinois)

  • emiliang on October 31, 2016

    Very good, especially with some cheese grated on top.

• Charred broccoli and avocado salad

  • amoule on December 13, 2016

    This is an intense, filling salad for everyday meals. I wouldn't serve it to company but I like that it is nutrient-dense and satisfying. I think crunchy pieces of Fuji apple might be a nice addition.

  • Rutabaga on February 20, 2015

    This is a really delicious way to dress up roasted broccoli (which is already quite tasty in its own right). The creaminess of the avocados is great in contrast with the crispy broccoli florets, and the tahini adds some richness to the dish without being overpowering. For herbs, I used a mix of parsley, cilantro, and scallions; you could easily use whatever you have available or even leave them out and the dish would still work.

• Chocolate coconut muffins

  • GregandDiana on October 06, 2014

    Very moist and fudgy, more like brownies than muffins. Delicious!

• Coconut macaroons (Rochers à la noix de coco)

  • GregandDiana on January 25, 2014

    Shaping tip: Form into equal-size balls, then press into pyramid shapes. Much neater than trying to form pyramids in 3D. Try whipping egg whites with sugar to make a lighter version.

• Slow cooker Filipino chicken

  • wodtke on July 02, 2017

    Made the slow-cooker version. Browned the chicken first, despite using an Instapot. Worked well enough, the chicken was done but not over-done. On the other hand, it wasn't very interesting.

• Easy lacto-fermented beets and turnips

  • Barb_N on May 29, 2017

    I was thrilled to be able to create my favorite Lebanese pickles at home. I make them in a bale-lock (?) jar as shown in the photo- no special air-lock equipment needed- only salt and non chlorinated water. I do not use as many beets, I only want them there to impart the magenta color to the brine.

• Spiced carrot and ground beef stir-fry

  • Rutabaga on April 07, 2014

    As I do, I used ground turkey in place of ground beef in this recipe. Any ground meat would work well, although rather than cook it at the end when the carrots are nearly done, I cooked it on its own first. I was afraid that otherwise the carrots would overcook as I didn't trust the turkey to cook completely in the time allotted by Clotilde in the recipe. Also, I wanted the meat to get nice and crispy, which requires extra time and plenty of space in the pan. While I didn't have beautiful baby carrots, standard carrots worked quite well. Overall, a simple yet very tasty supper dish.

• Healthy banana chocolate breakfast bars

  • Rutabaga on May 04, 2014

    I was excited to make these, as I've been considering trying to make my own snack bars for some time, both for my husband who likes to have a handy snack at work, and for my three-year-old to enjoy for breakfast or in the car. And, of course, for me! These have a good combination of whole grains, protein, fruit, some "good" fats, and (perhaps most importantly) the appeal of chocolate. The texture is moist and rich, and they're so easy to make that I really should put them in regular rotation. These fit the bill if you're looking for something not too sweet, something that tastes like real food rather than an energy bar.

• Chocolate and cacao nib cookies (Biscuits chocolat et fèves de cacao)

  • Rutabaga on April 06, 2014

    These cookies are amazing, and I don't say that lightly. For a tiny cookie, there was more intense chocolate flavor in just one than I would have thought possible. Finally, a chocolate cookie for those who truly love dark chocolate (and I didn't even add the nibs, as I didn't have the time to go out of my way to get them)!

• Swiss chard strudel (Strudel de blettes)

  • Rutabaga on October 03, 2015

    This is an easy to make, chard-filled version of spanakopita. Not following the recipe, I made the mistake of using ten sheets of filo, just because I wanted to use more up. The resulting pastry was too thick, making the bottom layer, where the pastry overlapped, especially gummy. Fortunately, it was still edible, and the filling is delicious. I also sprinkled nigella and sesame seeds on the top, showing much better judgement than my overuse of filo. A note for next time: four sheets of filo per pastry really is sufficient.

• Olive oil and seed crackers

  • Rutabaga on February 01, 2015

    I've been hesitant when someone claims that crackers are so simple to make, why buy them? But now I think they must be talking about a recipe like this one. The dough comes together in a matter of minutes, and using the pasta roller was a genius way to roll out the dough exactly so (it's much faster than rolling pasta), leading to evenly baked, completely crispy crackers. And they taste great, to boot! These crackers are delicate, but still strong enough to support a good topping. I served them with Heidi Swanson's white bean and almond spread, but also found that smoked trout was a perfect pairing.

• Feta and fresh herb quick bread

  • Rutabaga on September 19, 2016

    The bread really packs in some great flavors. For herbs, I used a mix of basil, mint, and parsley. It's heaven for feta lovers. However, I decided to use a chia and water mix to replace the eggs in order to accommodate an egg allergy, and have come to the unfortunate conclusion that chia is not the best egg substitute for breads. While the loaf rose perfectly in the oven, it collapsed as it cooled, forming a deep trough down the center. The bread itself was heavy and doughy in texture despite having baked for ten minutes beyond the recommended time. This exact scenario happened earlier this summer when I used chia in a loaf of berry bread, so I've decided that I will have to use real eggs in the future, or else find a better substitute.

  • Rutabaga on November 08, 2017

    I finally made this again, this time using eggs as directed. It turned out perfectly, a really lovely moist, cheesy herby bread to snack on or serve alongside salad. Unfortunately, I was the only member of my family who really liked it. It is a soft, spongier texture than the typical bread or rolls, and that apparently just wasn't their thing. The kids may have been a little turned off by the herbs (I used a mix of parsley and scallions). My husband thought perhaps he would like it better warm. So while I heartily recommend this bread myself, it may be a matter of personal taste.

• Belgian waffles (Liège-style)

  • Rutabaga on May 16, 2017

    I finally got around to making these waffles. To make it easy for breakfast, I made the dough the night before. It's easy to do with a stand mixer, although it took awhile to incorporate all the butter. With my waffle iron, I found I had to be very cautious. The waffles cooked very quickly, within a couple of minutes, and it's a very fine line between just right and overly dark and crisp. The pearl sugar caramelized beautifully, though. These are pretty sweet, so you could lessen the amount of sugar if you prefer. I find they are best topped with berries and whipped cream.

• Choux pastry waffles (Chouquette waffles)

  • Rutabaga on July 09, 2020

    I found these waffles to be delicious! The choux pastry has a wonderful texture. However, the pearl sugar was a bit problematic. By the time my waffles had cooked, the sugar was quite burnt. Still edible, but I it was darker than my family would have preferred. I can't control the temperature of my waffle iron, so there doesn't seem to be an easy way around this. There's a lot of pearl sugar in the recipe, so the burnt sugar taste was a little overwhelming, and it was also quite difficult to clean off of the iron. I would like to make these again, but maybe lessen the amount of sugar to see if that makes a difference, or perhaps try Swedish pearl sugar, as it is much smaller than the Belgian style.

• Easy tomato and coconut fish curry

  • ldtrieb on June 26, 2015

    This was delicious, even when made with some long time frozen fish. I added corn, peas ,green pepper just because I had them leftover. Also added some red Thai chili paste since I had that. Didn't have lemongrass but there was some in the chili paste I know it would be even better with that addition. Best of all, there is a little leftover for lunch tomorrow!

  • RobinSong on May 03, 2021

    I cooked this with celery root and kohlrabi cut into sticks, and peas at the end. I used frozen fish and it turned out beautifully!

• Asparagus and strawberry tart (Tarte asperge et fraise)

  • Agaillard on May 07, 2016

    I came back from an emergency trip in France to find some asparagus forgotten in the fridge, past date but still looking good. And I found this and this sounded such an interesting idea (especially as I had some strawberries in the freezer). But the result was not to my liking. I reckon it is partly my fault, the asparagus and strawberries were past their prime, and I replaced the creme fraiche by Philadelphia as I did not have any. Result : The pastry was tasted amazing and turned out very flaky (a tad too much maybe, but I have never been so great with flaky pastry). The overall taste disappointed me. A bit bland, and did not marry too well. I may try again with better/fresher ingredients.

• Banana pecan muffins

  • Agaillard on June 16, 2019

    Nice little muffins :) I made them with hazelnuts as I was out of pecans, and I think pecans would have added a welcome kick to it, but they were nice anyway! :)

• Perfect madeleines

  • Agaillard on February 19, 2018

    Nice recipe! The trick for the little bump works just right.. Actually I did one batch with a proper madeleine tin and one batch with an English muffin tin, and you had the little bumps even on the muffin ones :) I added almond extract which was a nice little touch. I brought it to the office and got a lot of compliments :) Be careful of the cooking time though, I cooked the first batch for 10-12 minutes and it was a bit undercooked and the second one for about 13-15 minutes and it was a bit overcooked, so you have to monitor it to get the timing just right, according to the temp, your oven type, how long the pre-heating was...etc.

• Buckwheat crêpes (or galettes)

  • ricki on October 11, 2019

    Made with French buckwheat flour. The batter rested several hours in the fridge and was very easy to cook up. Use this recipe again!

• Herbed couscous salad

  • lean1 on June 02, 2019

    Wonderful recipe. Used tablespoon of harissa paste for 1 serving without the cinnamon or lemon zest. Added 1 chopped plum tomato.

• Greens and walnut quiche

  • anothersarah on February 02, 2022

    Outstanding and different - might be my favorite quiche. Cooked in a standard pie pan.