Notes and Reviews

4.5 stars! Easy to follow recipe, perfect without any modifications. The only thing that was slightly confusing was the recipe for the pastry dough said to knead until it was slightly stretchy, which is the opposite of what I’m used to doing for flaky pastry, and the corresponding pictures weren’t very helpful. This may have been my own lack of knowledge though. Also, instead of apricot jam used blood orange jam which worked just as well.

5 enthusiastic stars with modifications. Used all the vegetables in the recipe, increased the amount of broccoli to 1000g, increased broth to 3 cups, and used Kraft sharp cheddar and the smoked spicy pepper Gouda from Aldi. Instead of using the immersion blender for the cheese, tripped the hot sauce, used about 3tsp of sodium citrate dissolved into the soup—-works SO much better at not having a gritty texture. Served with slices of no-knead bread that was toasted with some evoo and garlic. Need to use the sharpest cheddar you can find for the best cheesy flavor.

I just used this as a topper for Burrata so I omitted the broccoli and it worked well. It was a good change from tomatoes.

Used canned whole tomatoes and chopped. This works just fine. It only took my sauce 10 minutes to thicken. Use an oven safe frying pan so you don’t have to transfer to an ovenproof dish. Save yourself from having to wash an extra pan.

I’ve been searching for a corn bread recipe and this may be it. Easy to make, good flavor and the crispy bottom is so good. I made it in a cast iron skillet. It does have a kick from the cayenne, I will cut it in half next time. I would eliminate it if making for kids or folks that don’t like spice. I did add a tablespoon of sugar and it didn’t taste sweet at all. I’m usually not interested in left over cornbread, but I’m going to have a piece for breakfast with a fried egg, so it must be good.

This was pretty good. I wish I’d used firmer tofu or frozen and thawed the tofu first. It would have also worked well in the air fryer instead of pan frying with so much oil. The flavors were a nice departure from the usual Asian stir fry.

This was really excellent. I used dried apricots instead of raisins and threw a sliced zucchini in there with the chickpeas. It says you can garnish with lemon or cilantro and I really wish I’d had some. This kind of dish makes for “better the second day” leftovers. I did half the recipe but will get four servings out of it.

Great, basic recipe for this dessert. I had Meyer lemons, so used slightly less sugar. Baked in the stated time using nearly boiling water in the water bath. Fairly light, this dessert might only serve 4.

My Brussels sprouts were fairly small, so they definitely cooked through in the time, but only 14 oz fit in the skillet. The bottoms got a little too charred, so I'd lower the heat next time. The sauce was really tasty with the sprouts. I'd just like to be able to cook more at a time (maybe use 2 pans?).

This didn't wow me, but it was good and satisfying, plus quick and easy, so I could see making it again. I added some baby bok choy, as we like green vegetables.

Super easy recipe to make and we've made it several times at this point. It's a cold noodle dish, so its quick to pull out of the fridge and eat. Gochujang gives it a good kick.

Wowzers! This is a great salad. Subbed dates for apricots, added more carrots, and a little more vinegar. Putting this one into frequent rotation.

Probably more coconut milk than I'd do again. I used frozen spinach and it worked really well. Would make again.

I loved this. Would be great as a Thanksgiving or other celebratory event side to mix things up.

Really good but too much salt on the shrimp especially given that the sauce has 3 Tablespoons fish sauce. I’d cut it in half next time.

I hadn't read the reviews on this one before I made it, but I would agree that it didn't blow us away. That said, everyone liked it. Timing was a little off but in our case the potatoes maybe took an extra 5 minutes or so and achieved a nice doneness. This isn't a dish I have had before and might not repeat but for a hearty non legume based veg curry it's not bad. I think a souring agent like yogurt or lime would be nice. Perhaps a touch of amchoor. I also thing most things benefit from cilantro, so I added a fair bit of it.

Nothing unusual for tamagoyaki, but the amount of seasoning is very balanced.

Ingredients also include: brown sugar, vanilla, milk

This was a delicious curry, with a deep, roasted flavour. I don't know if this came from the roasted spice mix (glad I bothered to do this properly) or the large quantity of caramelised onion, or thhe fact that there is relatively little liquid (tomatos) and it was done in quite a big frying pan so got a really good surface cooking rather than just stewing. Either way, I'll make it again. I wonder if it would be as nice with boned chicken thighs.

I was a bit dubious at first but wow, this is an excellent pizza. I didn’t have any prosciutto but it isn’t necessary. Figs, blue cheese and balsamic is all that’s needed.

Among the many useful comments already here, I want to echo that I found reducing the cheese by half to be plenty. Also, like wester, I enjoyed this cold more than warm. I love Ottolenghi's cauliflower cake more, but this one is quick and easy.

Tasty side that can be easily modified.

Love the green sauce - I halved it and it is still a lot but I can see uses for it on chicken or roast potatoes.

Salmon needs at least 20 minutes to cook.

Well, I am not even sure that I should comment on this because I only half made it. I was making it along with the Salmon with Spinach and the Simply Spiced Spring Cabbage. Both of these recipes had onions and tomatoes so after I made the paste and decided that I wouldn't add the rest. I served with the Riata as suggested and it was perfect. I can't wait to try again and follow the full directions.