Notes and Reviews
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Be generous with the lemon juice. My finished sherbet was a little to sweet. I used a bit of the leftover concord puree as a topping, which helped balance tart and sweet.
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Prep everything while the carrots are cooking and this makes a quick lunch or a great side salad, so many good flavors and textures, and the juxtaposition of olives, dates, carrots and chiles is fantastic. I substituted slivered red cabbage and toasted almonds to provide some crunch and heft in place of the frico, and added a handful of chopped mint and urfa biber pepper-- this feels like a very adaptable recipe as long as the mix of flavors and textures is maintained.
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Delicious! Mine overflowed. Ended needing more baking time. Should have paid more attention to the instructions & removed some of the batter as it filled to the top of the loaf pan
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Few subs on this one, onions not shallots, ginger not galangal (can never get this), thigh meat not breast... Anyway, very easy when the processor does all the work. Instructions missed out what to do with the 3rd tbsp of fish sauce, which I'm glad about because it would have been too salty. Needed the spritz of lime and extra coriander before serving. Will do again and be braver with the chilli. I still have nightmares about a Ken hom Thai green chilli which was UNBELIEVABLY spicy!
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These were good, but not very filling (we didn’t have cheese). Next time I would probably increase the amount of meat in stuffing.
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My boyfriend made this for me with fresh redfish. I can’t comment on the making of this dish but it sure tasted good. A nice dish to make on a weekend when you’ll be home all afternoon.
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Had a nice, sweet, mild taste. I used normal butter. Whoever indexed this chose “live crabs” as the ingredients but it just calls for 3 pounds of cleaned crabs. You won’t be killing anything yourself for this stew.
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This is a dead simple way to make rice. Plus it tastes good.
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A very good pickle, and a great and tasty way to use turnips if you're not a big turnip fan. I used small standard turnips and they worked well.
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Oh, this was good! I made it because I had a lot of russet potatoes and an open jar of hot giardiniera pickles to use up, and it was way better than I expected. It was perfect alongside steak, and would be great alongside just about any simply seasoned grilled meats.
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I don’t think this tastes much like coconut but I also haven’t had the original dish, resanbinsi from Honduras/Nicaragua, that it’s based on. I would cut the oil in half, too. The instant pot cooking time and process were good, though. I’ll look up the real resanbinsi now to see how it’s different. ;)
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Can substitute Chinese black tea (China tea) for Lapsang Souchong.
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Made this with Swiss chard and homemade pasta. Wasn't quite sure what to expect but was was pleasantly surprised. The lemon toasted breadcrumbs really made this dish in my opinion!
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The bacon rendered a lot of fat, so I drained most of it on paper towels, but in hindsight should have drained it into a bowl so I could add some back with the rice. I cooked a diced red bell pepper with the broccoli and covered the wok to help the vegetables soften. The fried rice was pretty tasty, but benefitted from extra seasoning to each person's liking (soy sauce, white pepper, sriracha, etc.). It went well with Chrissy's orange chicken. Leftovers were good topped with fried egg.
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This is okay and I agree that cutting the sugar down a bit might help. I peeled the zucchini and maybe I should not of done that. I think that rough chopped pears or pineapple might make a great addition.
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Very nice - worth the time. I drizzled some parmesan over the tart before baking, which gave a nice salty and crispy top.
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This was quite good. I substituted a mixture of sherry and white wine vinegar for the champagne vinegar, and realized too late that my feta had stayed behind in a foreign fridge, but it still turned out excellent. Particularly the dressing and the millet-cooking technique were good - it really was fluffy, which you all might know is challenging.
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This was lovely with a jacket potato and side salad. I made the coronation chicken the day before, and annoyingly forgot to sprinkle on the flaked almonds and coriander when serving, but still the taste was lovely - just the right side of "too sweet". Only criticism is it's a little bit faffy to make compared to some other coronation chicken recipes, but then you do get the pay-off in terms of the depth of flavour.
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Update: still fabulous. Turned out a bit salty this time, but I also didn't serve it with the ricotta, which would have cut that a bit. Also, I don't have a vent hood over my oven, and this smoked up the kitchen/house quite a bit - would have to make it in advance if serving to guests.
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This felt like a great deal of work and it certainly had complex flavours. I'm not sure spiciness is what I want in mushroom lasagne and I have made others that i prefer. Other family members loved it though. I did enjoy the leftovers for lunch the next day. Somehow things that didnt necessarily thrill at dinner time can seem a lot tastier the next day
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This was nice but I don't know if I would do It again. It was really quick to prepare but my pasta took 22 minutes to cook rather than 12-14 minutes so in I felt that the other ingredients were overcooked, particularly the tomatoes. It might work better with fresh pasta and leaving the lid off so the sauce thickens in the shorter cooking time
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Another hit from Ottolenghi- absolutely fantastic. There was a bit of fighting over seconds!
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This was sublime and I didn't even add the anchovies as vegos were eating. It seemed like a lot of work but I think next time it will be a lot quicker. I soaked beans overnight and then cooked them, rather than use canned beans but I think you can do that as well which would cut out a bit of time
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So simple but so delicious-a family favourite
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Excellent combination of flavors. I really liked that everything cooked in one pan. The fresh rosemary makes the steak, Italian white beans, and mushrooms pop with flavor. I added a bit more rosemary the final minute of cooking because my husband and I really like rosemary.