eeeve's Bookshelf

  • Made this as muffins, used only plain white flour, 70g of dark brown sugar, and a combined 130g of flaxseeds and white sesame seeds, due to lack of supplies. Added 50g of dark choc chips to entice the 4yo though. The muffins baked in 20 minutes and taste okay. Not the best ever banana muffins but a change from other recipes. Didn’t do the sesame drizzle.

  • Made this with rhubarb (one of the suggested alternatives) mixed with around 50g of caster sugar. Was good! Pretty easy to make too. Transported DH back to his school years. 4yo wouldn't try.
    about Plum cobbler from River Cottage Baby and Toddler Cookbook added on June 04, 2021

  • This was nice and creamy and quick! Ideal quick dinner dish. Unfortunately pea-averse DH didn't approve, neither did the pea-loving but sauce-averse 4yo... My life.
    about Linguine with pea pesto from Smitten Kitchen added on May 27, 2021

  • These were actually much better than expected, albeit a bit dry. I added an extra egg to bring the dough together, but it was still quite crumbly. I only used 50g of coconut sugar (reduced by half), as for my dried fruit of choice I used sweetened cranberries plus additional white chocolate chips, and I'm glad I'd reduced the sugar as the cookies came out plenty sweet! Might make these again.

  • Thought this was okay, but wasn't blown over. Probably won't repeat.

  • Didn't really like this smoothie, I thought it lacked substance and protein. Added a banana, peanut butter and frozen blueberries to suit my taste better. Won't repeat.

  • This was simple but nice! I had to fry my veg for much longer than stated, though, and I realised I didn't have rosemary in, but used some rosemary salt instead. Had with couscous and houmous and really enjoyed.

  • Loved this! Nice combo, easy to prep.

  • For me, this salad was just okay, but DH really liked it. Didn't have cilantro nor cashews in, and they were both definitely missing for brightness and crunch. Have made with rice but would probably try the suggested quinoa next time.
    about Crunchy tofu chop from Sprouted Kitchen added on May 03, 2021

  • Made this as muffins, otherwise as written. Took 20 minutes to bake. Somewhat unusual taste and texture due to coconut flour used, but not in a bad way! I like the citrus flavour coming from the lemon zest. A good recipe to use up 6 eggs. Might even make these again.
    about Coconut bread from Waitrose Food Magazine, January 2016 added on April 26, 2021

  • Lovely! Really enjoyed this one, made three tweaks: 1) reduced sugar from 125g to 100g and think can probably reduce further, 2) added the seeds of 10 cardamom pods, 3) put 3mm slices from 2 sticks of rhubarb on top because needed to use those up. Love the big chunky chocolate pieces (used bashed up easter eggs) inside. My cake took about 1.5 hours to bake. Great taste. Didn't do the lemon icing.
    about Lemony olive oil banana bread from 101 Cookbooks added on April 05, 2021

  • These tasted nice, though I found the dough very soft to work with. The biscuits came out really soft, too, somewhat cake-like, and the ones that were accidentally - by the 4yo - rolled out thinner than 75mm were nicer. Would double the quantity next time, but not sure whether I'd make again.
    about Easter egg biscuits from Waitrose Food Magazine, March 2016 added on April 05, 2021

  • Made this out of curiosity, we thought it was interesting, kind of okay, but also a bit strange. I used stock but wish I'd used red wine for some flavour, as it came out a bit acidic with 4 tbsp vinegar. Interestingly, the bolognese looked quite convincingly like one made with minced meat! Next day, I fried some mushrooms and added those to the leftovers with a can of beans to use as taco fillings, which worked better for us.
    about Cauliflower Bolognese from Sprouted Kitchen added on March 22, 2021

  • No mint in the house, but this was delicious nonetheless! Doubled the amount of nut milk as I thought it would have been too thick otherwise. Was a good quantity for two adults plus one little.
    about Raspberry breeze smoothie from My New Roots added on March 10, 2021

  • Yum, this is delicious!! Though the quantity is too little for two, second time round I added some oat milk and doubled the quantity for banana, which was good, too. The recipe can currently be found here:
    about Turmeric smoothie/shake from Raw added on March 09, 2021

  • I had some leeks, half a celeriac and a few potatoes to use up, so this recipe fitted the bill, even though the quantities weren't quite right. I had more leeks than celeriac, so the soup definitely had more of a leek vibe to it. But it tasted nice, and it did remind me to use that under-rated vegetable celeriac more. I also added a tin of cannellini beans for some protein (inspired by Anna Jones' use of a tin of butter beans in her leek/celeriac soup). Pretty easy dish, would make again.
    about Celeriac soup from River Cottage Every Day added on March 08, 2021

  • Halfway through cooking I realised I didn't have any coconut milk in, therefore used a can of tomatoes. And added a can of chickpeas for some protein. The curry came out okay, but I don't think I like the texture of aubergines in curries. Probably won't repeat, but that's really just personal preference.
    about Sri Lankan potato & aubergine curry from New Kitchen Basics added on March 03, 2021

  • Only made the soup from this recipe, which was quick and easy to make. The taste was alright, but I was left somewhat underwhelmed. I assume it would have been better with the walnut pistou. I probably won't bother making this again, as there's another parsnip soup recipe I have that I prefer.

  • I think this is quite nice. Liked the dressing (didn't use a mortar and pestle, just stirred it all together) and will probably make again.

  • Loved this, very umami-rich. Didn't think that butter plus soy sauce plus miso etc would create such an amazing flavour combo.
    about Miso turnips from Jamie Magazine, Sep/Oct 2015 (#62) added on February 20, 2021

  • Made only the fritters from this recipe, which we thought were really nice. The lemon zest gave them a nice fresh taste. Subbed spinach for spring onions and dill for parsley and mint. Served with a leftover tomato/harissa sauce with a green salad on the side.
    about Quinoa fritters with green goddess sauce from New Kitchen Basics added on February 17, 2021

  • Unfortunately these weren't for us. I hadn't realised how much sugar there was in them until I went to make them. Didn't have any rice or maple syrup left (lockdown problems), so used honey and a bit of molasses. Taste wasn't too sweet, but we didn't like the ratio of wet to dry and how sticky it all was (I realise, probably due to my subs). In the end I rolled the mixture into balls and then in coconut flakes, which helped. Recipe made a huge quantity and I'm not sure who's going to eat them all!
    about Chocolate crispy sunflower butter hearts from Sprouted Kitchen added on February 16, 2021

  • We liked these, the 4yo enjoyed making the thumbprints and filling with jam. Used only half the amount of sunflower seeds; we omitted the step of rolling the dough balls in chopped seeds to cater for the 4yo's preferences. Also used the whole egg, not just the yolk. For jam filling we used homemade plum compote and lemon curd (which didn't work well - bubbled over and/or soaked into the cookies). I thought the cookies taste quite rich, with butter and the amount of sunflower seeds. Might try and replace butter with oil next time. DH can't get enough of them!
    about Jam and sunflower thumbprints from Little Green Kitchen added on February 15, 2021

  • Whoa! These were gooooood!! I added 150g oats as the dough was so sloppy. Maybe I just didn’t have enough faith, but I was actually quite happy with the outcome, and it made the quantity go further. I subbed half the tahini with a mashed banana as I didn’t have enough tahini in. The cookies were fairly sweet, but that could be due to the banana. Definitely a repeat though, the 4yo is already asking to make them again!
    about Tahini choc chip cookies from Eat Green added on February 11, 2021

  • Husband liked this one, I was a bit underwhelmed. For me, something was missing, maybe even a good portion of protein, not just the scattering of pine nuts. The recipe made a massive quantity, so tonight I'll add some cheese to the leftovers and stuff them into peppers. I liked that the only 'cooking' involved was chopping everything and putting into a roasting dish, but I don't think I'll bother again.