Notes and Reviews

  • Very fresh, healthy and has lots of flavour because of the dressing. Followed the recipe the first time and it was great! The second time we used salmon instead of tuna, and ketjap manis (Indonesian soy sauce) instead of regular soy sauce. Also nice, but the originial is a bit better.
    by saarwouters about Japanese rice bowl from Change of Appetite added on Tuesday, March 20, 2018

  • Available through Back Home Books.
    by mjes about Lappi a la Carte added on Tuesday, March 20, 2018

  • I found this disappointing - it tasted thin. My husband really liked it though. When making this again, I will greatly increase the spices, soffrito and tomato, and decrease the water. Also, when you have to chop up a whole cabbage and more, I wouldn't say most of the chopping has been done already, or that the soup is "speedy". And how do you brown a whole cabbage in 5 minutes over a low heat? He must have a different idea of "low".

  • Not great but not awful. Probably won't repeat it.
    by Lepa about Pappardelle with cavolo nero, chilli & hazelnuts from Simple added on Monday, March 19, 2018

  • A very simple preparation, but works great to highlight fresh in-season asparagus. I like the crunchy garlicky bits sprinkled on top, and a squirt of lemon works great here.
    by Rradishes about Perfect asparagus with garlic and salted olive oil from Dining In added on Monday, March 19, 2018

  • This was good, less ingredients than some other dishes in this book. Next time I'll try skin-on boneless chicken thighs though, chicken breast is a little too lean for my taste. Still good though.
    by Rradishes about Chicken with chiles from Land of Plenty added on Monday, March 19, 2018

  • This was very easy and a lot tastier than it had any right to be for how much work I put in. Good for a weeknight if you're not too hungry - it'll take a good 40ish minutes, but almost all of it is just roasting in the oven. I am a sucker for roasted broccoli anyway, and the crunchy French bread with the gooey cheese added awesome texture. We'll definitely be making this again.
    by lizbot2000 about Crispy broccoli, pepper, and burrata sheet pan dinner from Healthyish added on Monday, March 19, 2018

  • I was surprised at how quickly this went together. I used sole fillets which I seasoned with the rosemary and lemon zest and then rolled up. My bacon was too thick so didn't crisp up before the fish was cooked, so I'll go for a very thin wrapper of bacon next time. Used store-bought mayo, would homemade take this to another level?? I'm planning on making this dish for some friends, so will do new potatoes or orzo to go with it.

  • I did not double the recipe as hirsheys did but I still had trouble achieving a char on the noodles. It was tasty anyway and traveled well thanks to the glug of sesame oil at the end. I used all of the suggested mushrooms and they were delicious.

  • I made this recipe with half American mayo and half kewpie. I found it really underwhelming. I think I prefer a sharp or acidic element in my potato salad to counterbalance all of the sweetness and richness.
    by patioweather about Koreatown potato salad from Koreatown added on Monday, March 19, 2018

  • These are extremely easy to make. I was worried about the quantity of sugar in the recipe but followed it anyway and was pleased with the result.
    by patioweather about Spicy stir-fried fish cake (Eomuk bokkeum) from Koreatown added on Monday, March 19, 2018

  • The cake portion was absolutely delicious with a rich chocolate flavour and a bit something extra and was dense but very moist. The malted milk-stout flavour of the buttercream was probably very nice but the frosting was excessively sweet - and I used only half the sugar - and had an unpleasant gritty mouthfeel from both the confectioners' sugar and malted milk powder, I think. Fortunately, there wasn't much of it, and my batch was even smaller with so much sugar omitted. I'll make the cake again but use a different frosting.
    by Zosia about Cocoa-stout cake with malted buttercream from Bake from Scratch added on Monday, March 19, 2018

  • The flavour was excellent, very rich and meaty, and the texture of the meat was perfect. However, there was far too much liquid and cooking it down wasn't really an option for me as I didn't want to concentrate the flavour further. I drained some of it off before portioning the stew into single-serve ramekins. I substituted store-bought puff pastry for the "unbelievable pastry". It was a hit.

  • Lovely, light and fluffy cake that wasn't too sweet, as these cakes often are, because of added espresso powder. It's good enough to serve on its own but I did dress it up with a half recipe of the glaze; the full recipe would have been too much, I think.
    by Zosia about Coffee angel food cake with hazelnut-coffee glaze from Cake Keeper Cakes added on Monday, March 19, 2018

  • A pleasant dish...nothing really remarkable about it except that everyone in my family enjoyed it, which automatically puts it on the "make again" list. The texture of the chicken was very nice, tender and moist, even though I used chicken breasts. The sauce was quite gingery and there wasn't much of it but it was enough to lightly coat the ingredients and moisten and flavour the rice I served with it.
    by Zosia about Cashew chicken from Stir-Frying to the Sky's Edge added on Monday, March 19, 2018

  • I wouldn't say this was the best, but it certainly was simple and very tasty.

  • Yum. As many other comments noted, this pretty much needs to be spread out between two sheet pans, and the roasting time needs to increase. Otherwise, followed the recipe as written, and the result was dead-easy and very tasty. Not my favorite sheet pan dinner I've ever made, but certainly the quickest to throw together.
    by clcorbi about Parmesan roast chicken with cauliflower & thyme from Simple added on Monday, March 19, 2018

  • A very quick and easy dhal recipe, took even less time to prep and cook than the stated 15 and 35 minutes respectively. Made as written, apart from the curry leaves, which I didn't have on hand. I think next time I might also add some frozen peas, just to up the veg content a bit. It's not a wow dish, but a good one to have to get something on the table quickly.
    by eeeve about Sri Lankan coconut dhal from Waitrose Food Magazine, January 2018 added on Monday, March 19, 2018

  • Yum. I am really, really loving this Short Stack. This dish is fast, healthy-ish, and extremely satisfying--although the cauliflower is different from rice texturally, it still plays nicely as a carb-y substitute. I would NOT recommend attempting to grate a whole head of cauliflower, though. That part was super annoying and I'll hold out on making this again until I can get my hands on some riced cauliflower from TJ's.
    by clcorbi about Bacon & egg fried cauliflower rice from Short Stack Vol 31: Cauliflower added on Monday, March 19, 2018

  • Agree that these are delicious (although they are definitely best when fresh and don't reheat very well). We enjoyed them with a storebought spicy mango chutney, but I'd love to try them with the date and tamarind chutney from the book next time.
    by clcorbi about Spiced potato tikki (Aloo tikki) from Made in India, Cooked in Britain added on Monday, March 19, 2018

  • Agree with Trisha that this dish would work better with pre-soaked beans; mine were also blown out and not as soft as I would have wanted. Next time I'll soak overnight (which was my gut reaction in the first place). I also would prefer the onions to be diced next time, as I didn't enjoy the texture of the long strings of onion. Otherwise, this is a very tasty dish.

  • SO good. We devoured these and wished we'd made more. The mixture of avocado and sour cream makes for a toast that feels very decadent, yet is still relatively healthy. I skipped the feta garnish as I already felt these were rich enough, and decreased the amount of olive oil used. Otherwise followed the recipe as written, and the result was delicious. Will be repeated for sure as these are also very fast and weeknight-friendly.
    by clcorbi about Spiced avocado with black beans, sour cream & cheese from Simple added on Monday, March 19, 2018

  • This was a complete and utter fail for me. I don't know why, but I could not get the cornbread topping to work as written. The liquid would not mix in, it didn't rise properly or become golden-brown like the photo, it was just bad. The chili filling was all right prior to adding the topping, but the topping somehow sucked up all the liquid from the chili too, making for a very strange result. While this was edible, I will certainly not repeat.

  • This is a very nice, comforting dish that I really enjoyed. However--the recipe makes WAY more than four servings! Which is certainly not a bad thing, but you really need to have quite a large skillet or wok in order to stir-fry this much food. Next time I'd probably halve the recipe since my skillet isn't large enough. Also, I found the amount of liquid added to be too high--I had to allow everything to reduce for around 15 minutes before I could add in the eggs. Other than adjusting the liquid, I'd definitely repeat this dish.
    by clcorbi about Chicken and egg rice bowl (Oyakodon) from JapanEasy added on Monday, March 19, 2018

  • I didn't love this dish as much as others did. The squash never got very crisp while the pieces of red onion almost started to burn. Next time I'd add the squash first and let it crisp up before throwing in the onion. I will admit that the toasted pine nuts were delicious and complimented the other flavors well.
    by clcorbi about Roasted butternut squash & red onion with tahini & za'atar from Jerusalem added on Monday, March 19, 2018