MilduraSO's Bookshelf

  • I roasted my tomatoes for about an hour and a half to get them really jammy. I also roasted a whole head of garlic in foil for about 50 minutes and added it to the sauce rather than crush a few cloves as instructed (worried about burning). The sauce was a bit too acidic even with some sugar so I used a half teaspoon of baking soda to take the edge off. The final result was great.
    about Roasted tomato sauce from River Cottage Veg Every Day! added on September 13, 2020

  • Worth trying. I can’t quite rate it as we didn’t follow the recipe exactly. We used potatoes instead of plantain. We also served with a homemade Jamaican hot sauce leftover from a kit from The Spicery and some cucumber raita leftover from the day before. All together it was delicious but I’m not sure it would be as good without the accompaniments.
    about Jerk-spiced plantain, shallot and halloumi [kebabs] from Charred added on August 24, 2020

  • Really delicious. The coriander and lemon oil makes it sing and tempers the heat of the harissa well. Had to be really careful cooking it on the bbq without it catching - suspect that’s our own lack of skills with fire.

  • Made this with Abergavenny goats cheese instead of Gorgonzola. Also used small ciabatta rolls instead of slices from a large ciabatta loaf. It was really lovely and not too long to make if you have one person on aubergine duty while the other makes the gremolata and honeyed walnuts. Edited to add- we’ve made this with Gorgonzola since the review above and it’s even better than goats cheese. The rest of the recipe is a real flavour bomb that can stand up to any strong cheese.

  • I've lost count of the number of times I've made this dough over the years. I freeze it in single portions and have noticed that it's best after defrosting in a fridge for 24 hours rather than on the countertop on the same day. I think I actually prefer it defrosted than fresh. It becomes much stretchier and develops a deeper flavour. I might try proving it overnight in the fridge one day but for now, I love making a double batch and sticking it in the freezer for lazy days.
    about Magic bread dough from River Cottage Veg Every Day! added on June 21, 2020

  • Made this for the second time using the leftover soup from when I last made it (2 person household). Just needed to roast the swede and shallots, soak the noodles for 3 minutes and add a squeeze of lime when serving. All in all it was about 5 minutes in total spent in the kitchen and was delicious. I’ll probably make a larger batch of the laksa next time so I can freeze enough for several meals.
    about Swede laksa from East added on June 13, 2020

  • I really liked this. Although the recipe says not to worry about the pastry looking very dark I started to worry by 20 mins in and pulled it after 30 minutes instead of 35. It was cooked perfectly and tasted great with some mild goats cheese on top. I’ll be cooking it again.
    about Sticky onion tart from Veg added on May 30, 2020

  • Wow! I wouldn’t normally be drawn to a dish starring swede but the head note made me curious and was 100% accurate. The swede and shallots were the most perfect pairing ever and tempered the fiery hot soup so well. Aside from giving the swede an extra 5 minutes, I wouldn’t change a thing about this recipe. I’ll probably be eating this weekly in the winter.
    about Swede laksa from East added on May 18, 2020

  • This was my second disappointing recipe in the book. It was pretty dry, even with extra ricotta added at the table. The gnocchi was also quite tough.

  • I didn’t mind this but Mr M really disliked it. So much so, that after three mouthfuls he went and made some toast. I had very high hopes but sadly can't think of how to fix it. The dressing is nice but would be too much if the volume was increased. The squash and rice was a bit bland and mushy, I doubt salt would help enough to make it worthwhile.

  • This was so unusual and I’m on the fence. My husband loved them and ate 3 (they are really filling or he would have eaten more!). I enjoyed one but found by the second one that the flavour was too much. Really quick and easy so perfect for a family spread with lots of other bits to balance it out.
    about Bombay rolls from East added on May 17, 2020

  • The sauce was a huge success and makes enough to be frozen for at least a couple more meals. I found the aubergine a bit dry. In the future, I’ll finish it off by frying in oil.
    about Aubergine katsu curry with pickled radishes from East added on May 17, 2020

  • This is the dish I come back to the most often in this book. It has featured regularly in our menu plan for several years. I used to think there was no such thing as vegetarian paella but this converted me. Bonus points for introducing me to fennel which was a revelation (though I did have to go to youtube to figure out how to prepare it!).
    about Mixed vegetable paella from Plenty added on May 16, 2020

  • This is really rich but works well with a salad on the side. I absolutely love the caramelised garlic and have since used them for other recipes. To peel the garlic quickly I throw the cloves in a large lidded metal bowl and shake like a crazy woman for about 20-30 seconds.
    about Caramelized garlic tart from Plenty added on May 16, 2020

  • This is a super simple version of chachouka and it works so well. I've given up on the fancy versions in my other cookbooks and just follow this for a fast, low-calorie dinner. My husband doesn't eat eggs so I cook merguez sausages on the side for him while I stick with the eggs. We always serve it with flatbread to make it more substantial.
    about Chachouka from River Cottage Veg Every Day! added on May 16, 2020

  • I love this and make it quite regularly. I often double the recipe and use half to make a veggie lasagne to stick in the freezer. I also use the sauce instructions separately to make a tomato sauce for pasta. I keep my veg quite chunky and it's fairly crowded in the tray. The veg cooks down well and there are tasty caramelised bits in the bottom that mix in with the tomato sauce at the end.
    about Oven-roasted ratatouille from River Cottage Veg Every Day! added on May 16, 2020

  • I made this when I received some runner beans in a vegetable delivery box. I'd never tasted them let alone cooked with them before and didn't know what to do. This was a seriously delicious side dish and I'll be cooking it again when if I receive more runner beans.

  • Not as time-consuming as expected. I love aubergine parmigiana and wasn't sure how this would compare but was pleasantly surprised. It's tasty, filling and so comforting.
    about Aubergine and tomato gratin from River Cottage Much More Veg added on May 16, 2020

  • This was a nice way to use up lots of leftover vegetables. My only criticism is that the mix seems quite dry and I ended up using quite a bit of butter to bind it together. I'll need to put some effort into making it work without adding several hundred extra calories!
    about Summer bubble & squeak from Veg added on May 16, 2020

  • The first time I tried this I made the bhaji too thick and it was a little undercooked in the middle. I now make them about 1.5-2cm thick which is perfect. The scraggly bits around the edge really are the best part so I deliberately make them messy around the edges for delicious crispy bits.
    about Brilliant bhaji burger from Veg added on May 16, 2020

  • This works surprisingly well as a mid-week meal. I throw the butternut squash in the oven as soon as I get home then get on with other jobs. It comes together pretty quickly after that. I was a bit scared of using miso as I hadn't tried it before but it wasn't overpowering. I usually pair this with the bhaji burgers in the same meal plan to use up the leftover squash during the week.
    about Crispy-bottomed steamed dumplings from Veg added on May 16, 2020

  • I'm giving this 5 stars just for the pastry recipe which is so simple and tastes perfect. I'm not a fan of mushrooms (I'm working on it) but cook up some cubed root vegetables with plenty of seasoning as an alternative. Any leftover pastry keeps in the fridge for a few days and can be used for cheese straws.
    about My veggie pasties from Veg added on May 16, 2020

  • I was pretty disappointed by this dish. It was all spicy heat with very little flavour behind it. It wasn't terrible and I did finish it but I won't make it again.
    about Pumpkin rice from Veg added on May 16, 2020

  • This was far from a disaster but the end result was just a nice, inoffensive dish. There were a lot of ingredients which made it quite expensive. I'll stick to jazzing up a tin of baked beans instead - much cheaper, faster and about as effective.
    about Proper baked beans from Veg added on May 16, 2020

  • It takes a while for the potatoes to cook but all of the other elements are quick to put together. It's surprisingly simple but looks and tastes like you've put hours of work into it. I've never bothered with the pomegranate as my husband isn't a fan and it seems a waste to buy pomegranate for one.
    about Indian-style chip butty from Veg added on May 16, 2020