Notes and Reviews

  • Kindle pg 289
    by Peeko44 about Cream cheese mint tart (flao) from Cuisines of Spain added on Sunday, June 25, 2017

  • This was easy and delicious. I would have enjoyed it more had i not burned my hand despite the warning in the recipe - next time i'm finishing it on the stove top rather than in the oven!!
    by FJT about Anchovy chicken with lemon and capers from Dinner added on Sunday, June 25, 2017

  • Very tasty and quick. Instead of cooking the zucchini in the pasta water, I sautéed it in some olive oil to brown it a little bit. Cut the recipe in half with no issues. Make sure to save the pasta water - it needed about another 1/2 cup of starchy water + to really make the sauce.
    by HerBoudoir about Creamy zucchini and sausage from Back Pocket Pasta added on Sunday, June 25, 2017

  • Made with soy yoghurt, soy milk and jumbo oats. Took 25 minutes to bake through. A dense, almost bready texture (probably lighter with instant oats). Not very sweet. This cake went down well with my family. Husband thought it would be good to take cycling.
    by Hannaha100 about Raspberry oatmeal breakfast cake from Breakfast Book added on Sunday, June 25, 2017

  • My steaks must have been smaller because 3 steaks served 3-4 people, not 6, so choose your steaks accordingly. Although I asked the butcher for 1.5" thick, only 1 steak was that thick, another was 1.25", the third closer to 1". I have a gas grill, so grilled them on high for 2 minutes each side, then on low for 8 minutes. The temperature of the thickest steak was 125 degrees. After resting 10 minutes, they were perfectly medium-rare. I think Ina's temperatures are a bit off. My husband and I thought these were fantastic. Our son found the spices to be too spicy. You could probably reduce the chile powder and red pepper flakes a bit and it would still be great. You could also use thinner steaks, but in that case I'd use less spice mixture, as the flavor is quite strong, and of course adjust the grilling time.
    by anya_sf about Grilled New York strip steaks from Make It Ahead added on Sunday, June 25, 2017

  • Note that this recipe is categorized incorrectly. These fritters are not fried. They are pancakes. I stupidly forgot the spices, but they were still great. Next time I won't forget. The batter is thick, so you have to dollop it, rather than pour it, onto the griddle. Be sure to spread it out a bit so it cooks evenly.
    by anya_sf about Banana fritters from Joy the Baker Over Easy added on Sunday, June 25, 2017

  • I used Buglarian feta,which was probably a mistake, as it was fairly dry and salty. The mixture ended up grainy. I did not like the flavor on its own. However, it was pretty good with the herbed baked potatoes, and also with spinach that I served on the side. Definitely follow Ina's instruction to use Greek feta on this.
    by anya_sf about Whipped feta from Make It Ahead added on Sunday, June 25, 2017

  • Very good! Good banana flavor and subtly sweet. Followed the recipe exactly and it is well-written and obviously well-tested. Added rolled oats on top for a bit of a crumble.

  • I changed this so much so I'll only comment on the potatoes. I had the same problem as Laura - you need significantly more time to cook them even when cut smaller. (I cut them into stew-sized cubes and needed about 15 minutes longer than the recipe indicated.)
    by TrishaCP about Thai green pork curry from Spice Merchant's Daughter added on Sunday, June 25, 2017


  • Wow, this is a great curry paste. I used it to make a variation of the Thai green pork curry in this book, using tofu and zucchini instead of pork. I didn't have Thai chiles on hand, so used jalapeños, and because of their size, the volume of the paste was about twice as much as predicted (and thus I needed twice as much of the paste when I made my dish). The jalapeños I used (including their seeds) were moderately spicy, but that worked out ok for us. I used the food processor method of blending, and I had to leave it running for a long time to get it to some type of usable consistency. I think you would get quite a workout if you attempted this with the mortar and pestle with all of the fibrous ingredients used here.
    by TrishaCP about Thai green curry paste from Spice Merchant's Daughter added on Sunday, June 25, 2017

  • The flavor of this is absolutely delicious, but I had problems with turning the cake out. By 65 minutes, my cake was pretty dark on top, and I followed the instructions about how the middle of the cake should appear. I waited the 15 minutes she suggested to let it cool, but my cake was still so soft, albeit soft, that it broke in two. So it was cooked, just too hot to turn out. What's annoying is that my instinct was that the cake was too hot to remove from the pan, and I wish I had waited longer. Drats! For future bakers, I would also recommend a parchment lining on the bottom of the cake, because it is a very soft cake other than the crispy top crust.
    by TrishaCP about Apricot-vanilla bean pound cake from Huckleberry added on Sunday, June 25, 2017

  • There are a whole lot of recipes within this recipe - surprisingly I had most of the ingredients on hand. And I like the 'lots of recipes mixed together' approach, because there's no particular timing and on a day when I'm working in the kitchen anyhow, it's easy. Extras of the components can go together for lunches at other times in the week. This reminded me of some Malaysian dishes I've made and thought "I have no idea how all these different flavors work together." But they do. (I recommend making the curry powder and not substituting a more generic one from elsewhere - if you do sub, pay attention the turmeric ratio and add some more coriander)

  • This dressing is very sweet, I might try it again but with a lot less sugar.
    by pennyvr about Roasted vegetable salad from Hummus Bros. Levantine Kitchen added on Sunday, June 25, 2017

  • Amazing! Will definitely be repeating this dish. I cut mine into bars which worked perfectly.
    by Melanie about My favourite toffee almond slice from Mix & Bake added on Sunday, June 25, 2017

  • This is a good vegan pasta dish, especially when cooking for a large group. Grilling and peeling 10 peppers is a bit of a faff - it took more like 30 minutes grilling than 8 for all mine to be blistered and black. But they had a good flavour, especially after being sauteed with garlic. The best bit though is the breadcrumbs - toasted white breadcrumbs with dried chilies, chopped parsley, capers and olives. Next time I'd quarter the olives so they are more evenly distributed.

  • Fairly sweet (more like a cupcake?) but very tasty. Freezes well too.
    by Melanie about Pear and yoghurt muffins from David Herbert's Best-Ever Baking Recipes added on Sunday, June 25, 2017

  • A great side dish, though the flavour of the Jerusalem artichokes was fairly understated. The recipe would feed 10 people with generous servings.

  • An interesting dish. I've not made egg salad before, not sure why not as we love an egg in this household! Learnt a new technique to soften the flavour of raw onion - soak in cold water for 10 minutes - it worked well - will use that tip again. I can imagine this is either a love or hate dish. Husband loved it and polished off the entire salad. The sesame seeds and pinenuts make it. The olives were lost. I am going to make again and try a version without the spices and perhaps chives instead of parsley. Not one for the take to lunch work box - it is pretty pungent.
    by VineTomato about Egg and olive salad from Malouf added on Sunday, June 25, 2017

  • I got confused between fava and flageolet beans which I had brought a beautiful packet of at Selfridges. I cooked the flageolet to the online pressure cooker instructions for fava, with a soak. The skins were a bit tough and I can imagine would have been even more so if using fava beans. The flavours of this dish are nice, but I think I prefer the Compitor recipe. This uses two pots, which I'm not sure is strictly necessary and a bother when making mezzo. However may try again with a different kind of bean. Flavours great the next day.

  • It isn't necessary to mix the herbs in a mini processor - just as easy to do it by hand. I baked 3 potatoes but made all the herb mixture because I thought a lot would fall off. A surprising amount actually stuck, so the outsides were quite salty, although it was easy to brush some off. But with the bland potato, the salt level was OK. The herbs complemented the whipped feta quite well. I also served sauteed spinach, which really went well with the potato. The only thing about the herbs is that they do get a bit overly brown with the long baking time, although at least they did not burn.
    by anya_sf about Crusty baked potatoes with whipped feta from Make It Ahead added on Saturday, June 24, 2017

  • I just made 1/3 recipe because I don't usually care for crystallized ginger, but I'm on a quest to make every BC recipe, so I had to try these. My cookies were smaller (2") and I guess I rolled them a bit thinner because I got 18 cookies. I baked them for 18 minutes and some were a bit more brown than desired, but still OK. I should have rotated the pan halfway through. They were actually pretty good - just not my favorite type of shortbread. If you like crystallized ginger, I recommend trying them.
    by anya_sf about Ginger shortbread from Make It Ahead added on Saturday, June 24, 2017

  • Also: cucumber, jalapeno, orange bell pepper. Quite good.
    by adrienneyoung about Fresh corn, tomato, avocado and basil salad from David Lebovitz added on Saturday, June 24, 2017

  • This is a very good version of a classic salad. I add cucumbers because my son loves them but otherwise stick to the recipe.

  • I've been making this soup for years and it never disappoints. Don't be tempted to skip the croutons, as they transform this from a simple, comforting soup to something very special indeed. I often serve it with panzanell and it is the perfect summer meal.
    by Lepa about Yellow pepper soup (Zuppa di peperoni gialli) from Verdura added on Saturday, June 24, 2017