KIGirl's Bookshelf

  • I also doubled the kale, but initially placed it on the top of the Pumpkin for 5 mins In the oven after rubbing it through with oil in order to get it to crisp up, before then folding It through the pumpkin mix and adding the vegan Parmesan crumble on top. I am not a fan of pecans so substituted macadamia nuts and didn’t add any extra oil. I found that some of the pumpkin had fallen apart, but that resulted in a combination of textures which did add positively overall to the dish. Definitely a keeper recipe.
    about Roasted butternut squash with kale and almond pecan Parmesan from Oh She Glows added on May 29, 2020

  • Following the advice of the wonderful EYB members below I reduced the oil quantity for my non-stick pan. I also substituted: * kecap manis (sweet soy sauce) for the soy/maple syrup, and * fried tofu puffs for the tofu, which did absorb the sauce nicely as well as turning a nice shade of brown, and * button mushrooms for the shiitake. Great tasty recipe, which will be added to my vegan highlights repertoire.
    about Brussels sprouts and tofu from Plenty added on May 28, 2020

  • Substituted dry beans for 3 x 400g/15 oz cans of butter beans

  • My philosophy of not letting ‘not having all the ingredients for a recipe’ stopping you from giving it a go was yet another success tonight ! With slight tweaks to the veggie ingredients, stir frying these and serving them with the fried silken tofu (yes it worked!) on top of a bed of wide rice noodles mixed through with the chilli peanut sauce was relatively quick to prepare and a delight to the taste buds ! 4.5/5
    about Tofu with chilli peanut sauce from Great Vegetarian Food added on July 17, 2019

  • I did a vegan version for dinner guests by using home-made cashew nut vegan Parmesan. Also I am not a big fan of lemon so added only half of what was suggested and my dinner guests added a bit more to their servings for the more intense lemon flavour. I also steeped the button mushrooms as suggested but after cooking the pasta, while draining it in a colander added the steeped mushrooms to the pan to quickly heat through and then re-added the pasta. It was nice having the mushrooms not fully ‘cooked’ . All up it took less than 15 mins - boiling the water took the longest, and my vegan guests and I all agreed it was a 10/10

  • Made this with a pre-pack 1 Litre vegetable stock as was feeding vegetarians and in a hurry ... Also tasted soup after blending and decided it didn't need the creme fraiche added as it was already nice and creamy... did use a little cream as garnish though.... and definitely 5 stars - one that I will be adding to my favourite recipes !

  • Added additional vegetables : carrots, mushrooms, snow peas, bean sprouts. Omitted the wine and stock as cooking for gluten free. V happy with the result :-)
    about Chilli, pepper and basil tofu stir-fry from Fresh and Light added on January 17, 2018

  • I adjusted the recipe slightly due to what I had on hand... Chicken thighs, sliced button mushrooms with the wine, butter and herbs + the bacon as suggested and a little thickened cream - cooked in a shallow dish instead of the 'bag' yum 8/10 :-)

  • I thought there was a huge amount of sugar in this and the dark brown sugar made the crumble a lot darker than I had previously experienced. I did love the oats though and the spice mix was perfect. A friend staying from the US when I made this rated it 8.5/10 ... I am not that convinced and will tweak the recipe slightly ( perhaps less sugar and maybe brown instead of dark brown..??) before I finalise my rating...
    about Apple crumble from Leite's Culinaria added on June 30, 2017

  • I added: small shrimp Diced carrot Been sprouts and Peas And omitted the pork (as I didn't have any)
    about Fried rice from Chinese Cooking Class Cookbook added on June 30, 2017

  • Simple with a small list of ingredients
    about Satay sauce from Cook's Companion added on April 30, 2016

  • Best non- baked cheesecake I have made to date, and so easy. Made for Xmas desert and topped with in-season cherries (Australia) Was a real hit !
    about Cherry cheesecake from Nigella Express added on February 15, 2016

  • Great gluten free cake. Nice variation on the boiled orange standard, though did take 30 mins longer in my oven.

  • Very quick and easy to make. Unfortunately the flavours did not quite do it for me :(
    about Goan prawn curry from Curry Easy added on March 27, 2015

  • I turned this into 24 muffins and cooked for 25-30 mins at 160 C
    about Melt & mix banana bread from Feed Me Now! added on January 16, 2015

  • It might be me - but I am not a great fan of the Macaroon (macaron) - I would rather the egg whites in a pav !! 3/10
    about Macaroons from How to Eat added on November 29, 2014

  • Based on the notes below - I made this for my birthday this year. I didn't have any problems with the ganache setting. What I did notice was the change in texture and taste on refrigeration. Unremarkable Cake with little flavour (in the cake itself despite the amount of Nutella!) before refrigeration - dense mousse-like desert on refrigeration and it appeared to improve with age!

  • I am not a big chocolate cake fan... But my work colleagues voted this 9/10

  • I used chicken Maryland pieces - good flavour but would probably use less cream if using pieces again
    about Chicken and leek Stroganoff from Jamie's Ministry of Food added on November 22, 2014

  • V nice - I didn't bother with the bread

  • So simple, so delicious !
    about Caribbean creams from Nigella Express added on November 07, 2014

  • Amazing salad - and always a winner
    about Watermelon, feta and black olive salad from Forever Summer (UK) added on October 06, 2014

  • Simple, yet tasty.
    about Tomatoes and goat cheese from River Cottage Veg Every Day! added on September 27, 2014

  • Two Greedy Italians have the best pizza dough that I have tried. Works perfectly every time This topping was not my favourite but the base is a definite must try.

  • Rate 3.5 with my own pizza dough