Notes and Reviews

  • Easy to make especially as I pressure cooked the chicken (20 mins at high pressure) and it almost pulled itself as I lifted it out of the pressure cooker! The sauce is extremely spicy; I used canned chipotles in adobo and used the lowest amount stated in the recipe and it was still quite spicy. Enjoyed it but it wasn't memorable. I agree that getting the extra chicken stock to freeze is a bonus.

  • Follow the recipe instructions for correct searing and timing of (not overcooking) scallops. Used wine instead of broth, and 1/2 cup cream instead of 3/4.
    by EdM about Creamy lemon garlic pan seared scallops from Salt & Lavender added on Sunday, April 11, 2021

  • So quick and easy, why wouldn't you make these every time you feed your starter? The texture straight off the griddle was too soft and doughy for my taste; I loved them split and toasted.
    by anya_sf about Sourdough crumpets from King Arthur Flour added on Sunday, April 11, 2021

  • Bruschetta Pizza [pg 35]: This called for pre-baked pizza crusts so I made a 1/2 recipe of Barefoot Contessa dough, formed 2 rough ovals brushed with garlic oil & baked them for 6 minutes at 450. The crusts are then topped with mozzarella & crisped bacon followed by a delicious bruschetta mixture (including roasted peppers, 2 types of tomatoes, balsamic, red onions & fresh basil). We also added feta to top it all. A last rip in the oven to bubble everything up & we had a great accompaniment for our dinner soup.
    by averythingcooks about White Spot Cookbook added on Sunday, April 11, 2021

  • Yum! I am not sure I got the right amount of rhubarb; however, one stalk looked like such a tiny amount after roasting ( my stalk was pretty skinny!). The flavor seemed fine. I did the dough in the food processor, and that worked well. Cooked for 15 minutes, but the pan on the bottom was a bit overdone.
    by Lsblackburn1 about Custard Yo-Yos with roasted rhubarb icing from Sweet added on Sunday, April 11, 2021

  • Made a half recipe; Used puréed chestnut instead of pumpkin, came out just fine. Delicious bars. I prefer a bit more crust, so next time would increase crust components by half again to try that.
    by jsguaium about Cream cheese pumpkin pie bars from 100 Cookies added on Sunday, April 11, 2021

  • I added chopped ham to the browning onions & then proceeded as directed other than using frozen butternut squash cubes in place of the sweet potatoes and fresh thyme & basil for the herbs. I added some lime juice and had a quick taste before adding the cream - it was very good BUT to up the veg, I added chopped plum tomatoes & wilted in some spinach. The quinoa certainly drank up the broth and I had to add more before the final swirl of cream. We had a very nice soup for last night's dinner.

  • After making Josh McFaddens parsnip cake I had to try this. I has a lot of trouble with this recipe. It call for a cup and half of oil. That is a lot of oil for one loaf cake and I think the root of the issues. The pan was really full. It did not bubble over, but nearly. I baked it for 5 minutes longer than the recipe said, but it was still raw the middle and the top was becoming over baked and crusty. The flavor is good, but it is a disaster as a cake,.
    by breakthroughc about Beetroot and poppy seed loaf cake from Change of Appetite added on Sunday, April 11, 2021

  • Meh. We’ve made better.

  • I owned a restaurant in Thailand. The chance of finding a chanterelle mushroom in that country is almost nil. The chance of finding one in Dtom khaa gai is less than nil, you would have to bring your own to the restaurant and slip it in when nobody is looking! It is a pretty bizarre choice of ingredient for Thai food. Oyster and straw mushrooms are by far the most common mushrooms used in this soup, often in combination but with oyster mushrooms being the most usual. Other than that this is a good recipe.
    by ecroasdell about Chicken and galangal soup (Dtom khaa gai) from Thai Food added on Sunday, April 11, 2021

  • MANDY’S CHOCOLATE CHIP COOKIES —These cookies are fabulous. Made with melted browned butter, these cookies are so easy to make and immediately became a family favourite.
    by SharpKitchen about Mandy's Gourmet Salads added on Sunday, April 11, 2021

  • Very tasty & can be adapted to be child-friendly by reducing/omitting the chillies.
    by e_ballad about West African chicken and peanut stew from Bird in the Hand added on Sunday, April 11, 2021

  • I really like this recipe. It has nice flavor and browns the crust nicely.
    by Kitiara121 about Sunflower oatmeal bread from Bread Lover's Bread Machine Cookbook added on Sunday, April 11, 2021

  • I'm really not sure the quantities are right for this. 150g yoghurt sounded like a lot so I mixed in 100g yoghurt and kept the rest back to add if needed. It was not needed. 2 apples was enough to make a really thick layer of apple slices on top of the cake so I didn't use the other 2. And I think the streusel needed more butter, it didn't end up browning properly. It's a nice tasting cake but I think there are better recipes.
    by Foodycat about Apple and cinnamon streusel cake from Olive Magazine, June 2013 added on Sunday, April 11, 2021

  • A quick, delicious frangipane to make. I use my small food processor.
    by stef about Frangipane from Bread Toast Crumbs added on Sunday, April 11, 2021

  • This is an amazing recipe. Vegetarian recipes that mimic dishes with meat can be tricky because you'll always compare it to "the original". This meatless pasta sauce can truly trick you into thinking there's some animal protein in there; not that that's even the point: it is beautifully savoury, packed with umami and just satisfying in every way. I think the addition of a little bit of coconut cream is especially genius, it adds a lip-smacking unctuousness that is often lacking in vegetarian pasta sauces, without steering the whole dish into a tropical flavour zone. It's really easy to put together and cooking it in the oven makes it both pretty hands-off and helps develop amazing flavour. My lentils were getting pretty old so they took a bit longer to cook, so make sure to start early enough to allow for some extra time if needed.
    by grindabod about The ultimate traybake ragù from Ottolenghi Flavour / Flavor added on Sunday, April 11, 2021

  • Like previous reviewers, I thoroughly enjoyed this simple, fresh and crunchy salad.
    by KarinaFrancis about Vietnamese cucumber salad from Salt, Fat, Acid, Heat added on Sunday, April 11, 2021

  • Boil potatoes, assemble - dinner's done! I will be making this on those weeknights when you have no time for anything. This evening I used this as a side for cold smoked salmon, and some sliced garden-grown tomatoes from a neighbour. Delicious!

  • Didn't make the noodles and used udon instead and added some fresh shelled prawns. Devine !

  • The rice flour was a nice touch here--- gave them a chewiness reminiscent of chive dumplings --- but the real standout was the chili and mint jam. Maybe that's a combo others have had before, but it was new to us, and we loved it. I've made the jam several times since then, to use on other fritters, eggs, avocado toast, etc. Really worth trying.

  • Absolutely loved this. Lemon and turmeric is such a great combo, and the strong lemon here was divine. Absolutely a repeat. I'd consider maybe going down to two cans of chickpeas next time, because I prefer things soupier, but it's great as written as well.
    by Apollonia about Lemon, chickpea & green herb stew from One: Pot, Pan, Planet added on Sunday, April 11, 2021

  • Tastes good but I froze portions to take for work lunches and when defrosted it is hard to make it smooth again so texture was a bit ‘curdled’ (probably fixed by whisking or blending but not available at work).
    by FionaC about Thai beetroot soup from Guardian Cook supplement, January 12, 2013 added on Sunday, April 11, 2021

  • I'm skeptical about using room temperature butter so I used cold. The crust was amazing. It was the flakiest, most buttery crust I've ever had. I highly recommend it with the smoked fish quiche!
    by Lepa about Pastry with crème fraîche from Nordic Bakery Cookbook added on Sunday, April 11, 2021

  • My family loves this quiche- it's so unique and delicious. Today I finally made it with the Pastry Crust with Creme Fraiche from the book and it was so good and flaky!
    by Lepa about Quiche with smoked fish from Nordic Bakery Cookbook added on Sunday, April 11, 2021

  • Good for an easy & tasty dinner