Eurydice's Bookshelf
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I didn't make the babas but the ice cream is delicious!
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I adapted this recipe for pork roast without the fatty skin, salt or cream, and even without cider and it's very good indeed.
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My new favourite way to cook salmon fillets. It's sweet enough for me without most of the honey though.
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It's hard to beat Thai flavours and this is healthy as well.
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Good recipe for healthy eating. Easy and satisfying. I used normal tofu and not the silken tofu listed as I find it disintegrates.
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Lovely tart, but next time I'll halve the amount of frangipane filling as it way overflowed the pastry case at the specified size.
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Great flavours, but I won't bother with filo pastry again. Next time it'll be puff pastry.
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My new favourite quick winter dessert.
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We loved the cardamom and rose flavourings of these pears but just used vanilla ice cream and omitted the pink colouring.
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One of the best chicken tagines if you prefer them without sweet ingredients and like lots of veggies. I use chicken pieces instead of chopping up the chicken and add more of the spices.
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Quick and yummy. Love those Thai flavours!
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Don't use frozen berries in this otherwise excellent teacake. I did and it came out too soggy.
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This was a really good winter pie. Worth the effort with good balance of flavours and lots of fruit.
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This is now my favourite bread and butter custard. It was good even with a fraction of the cream and some soy milk.
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Fabulous to make when figs are in season.
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Just great. Delicious, easy AND healthy.
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Oh yum! I made a healthier version of this substituting yoghurt for the cream cheese and serving with low fat ice cream instead of the sauce. Really good!
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The cheese was too strong and salty and spoiled this recipe for us even though I used less than specified. I much prefer his "Ultimate chicken pie" in the June 2011 issue.
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Very good. I made it with less sugar and substituted macadamia oil for half the butter.
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I use korma curry paste and omit the apples.
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This was very good. I used chicken thighs without skin though, and added the garlic to the chicken instead of including it later in the gremolata.
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I loved these flavours with yellow-fin tuna. I rinsed the olives and capers well and used a bit less of them than specified both to reduce salt and ensure the flavours wouldn't overpower the beautiful fish.
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I did exactly what Stephanie said with the meat, and got the best roasted fillet of beef I've ever made! Next time I'll do exactly as she says with the vegetables as well.
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Just the best recipe when nectarines are in season. I prefer the red wine version and vanilla bean rather than lemon. I like to use brown sugar, but less of it than in the recipe as for me, there's plenty enough sweetness in the fruit.
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The recipe doesn't specify, but I prefer this with wide flat noodles as illustrated.