Notes and Reviews
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I made this with a red onion, added a Makrut lime leaf, threw on some toasted cashews for protein and scallions at the end. My first time cooking an actual pumpkin, I really enjoyed this dish. Served over rice.
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Another winner from Julia! So good, and not time consuming. Plus, practically a cupboard meal for me- made it to use up some spinach. The girls who don't eat went for multiple rounds of this one. Plus, a sneaky way to get in that spinach.
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This sauce is so simple to make and full of flavor. Love the smooth, creaminess - even better since it's made without cream.
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A quick, tasty meal. I cut most of the ingredients down to 1/4 for one person. I added asparagus spears since I had those on hand. The pesto makes the dish. Without it, it’s pretty bland (started eating it and realized I forgot to add the pesto!).
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An easy dish for when you don't have a lot of prep time, or the zukes need to be used. A great baked rice dish. (Not risotto, risotto needs 18 mins stirring to develop its beautiful creaminess.) The parmesan crust on this is beautiful. Excellent with Nigel Slater's Carrot Salad.
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A simple but perfect way to use up carrots, taking just moments to prepare. Add some sultanas if you dare.
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We made the mushrooms as a filling for tacos and loved it. The lime rice is also simple and amazing
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3 stars. Fine but not worth repeating. I used excellent marrow-filled broth yet got mediocre soup.
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Easy, solid vinaigrette. A tad oily for my taste, but that could just be my preference.
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Page 322
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Waupoos, David
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This book is a reprint of A Suitcase and a Spatula, from 2013. The recipes all match.
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Waupoos, David, used cumin, ground coriander, plain paprika, no fennel, no turmeric, pan fried the meatballs with very little oil, was worth it. Forgot to add the onions to the meatballs, added them to the celeriac.
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Made this for a dinner party and it really impressed. Multiple steps that add up to be a bit time consuming, but each step is very simple and I made the cake a day ahead and it was perfect.
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I had high hopes for this recipe, but some of my potatoes were definitely undercooked by just blanching them for only 5 minutes. Next time I would cook them through before layering them in the pan. However, based on the other reviews, I seasoned the cheese sauce, and the potato cooking water as well, definitely enough salt that way.
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The Coconut Rice recipe is different than his one in The Curry Guy Veggie (2019) in which he says he cooks it at home weekly. I wonder how they compare?
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When I first opened this book in the shop it opened at this recipe..... obviously had to be the first I tried! Used (Waitrose) strong wholemeal bread flour as it needed using up. Was super duper easy to make using a stand mixer. Needed about 6/7 minutes of extra baking which I put down to the wholemeal flour. Can confirm it's excellent with a cup of coffee especially as the wholemeal flour gives it a bit more heft. It didn't taste particularly sweet but would like to somehow reduce the 1/4 kg of sugar in the recipe next time. Will definitely make again.
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I used "instant dry" and not "active dry" as she specified in notes (doh!) and it took *so* long to rise, both 1st and 2nd times. Otherwise the flavor was delicious, would def make again with the right yeast. I learned that if I keep my oven open with a spoon to crack it a little the oven light will bring the temp in there to the optimal 70-80 degrees for rising (although it still took a long time on my 2nd rise, about 3 hrs!). I froze half the batch and will see how that works out!
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We've been using black chickpeas (what we had on hand), which results in a less smooth final result which we don't mind. Also have adjusted to use about 3/4 the amount of tahini for personal taste.
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We used this for the salmon recipe in the book, and didn’t find it too sweet.
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We also loved this one. Used sockeye salmon.
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Had this for today's lunch. Made as directed but added some chopped walnuts as per variation. Very good. Made with full fat genuine Greek yoghurt at room temp.
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This was absolutely delicious! The cinnamon, mushrooms and apricots were such a great combination! The ratio of rice to stock, and the cooking time worked perfectly in our oven. The only thing I would change the next time, is to cut the mushrooms into smaller pieces. I could eat this every day!
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A great salad and easy to make. A nice variation on Joshua McFaddens shaved Brussel Sprouts salad, which we love. The kale and basil make it extra special! And I loved that you shave part of the sprouts, and roast the rest of them in the oven. Lots of great flavours and textures!
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What a wonderful way to eat fish! The sauce was very flavourfull, warm and a bit spicy. The koftas's were light and fluffy. I used cod fillet. I tried to cut the fish into really small cubes. But in the end I thought my cubes were still a bit too big to hold the koftas together. So I gave the whole fish mixture a short whizz in the food processor. And I also chilled the koftas in the fridge for 30 minutes before frying them. I didn't have acho chillies, so I used a chipotle pepper in abodo sauce. Will make again!