MilduraSO's Bookshelf

  • I’d start with half the amount of water. I added the 500ml and it was far too much. I had to add lots and lots of flour then lots more when rolling out. One to make when you have spring onions to use up but otherwise I wouldn’t bother.

  • If you like peanut butter, you have to make this. My tablespoons were heaped so I needed to add water to get the right consistency with the sauce. The chilli flakes gave it a big kick so for just a bit of heat i’d halve them.

  • This was really delicious. My husband said he’d take this over shop bought chow mein any day. Skipped the bamboo shoots and bean sprouts. Used extra baby corn and added snow peas instead. It’s a lot less oily than takeaway with more depth of flavour.

  • This was quite heavy on the prep but easy enough. I used rose harissa from Belazu and would double the amount used next time. The feta helped lift the dish but I’ll add some frozen peas next time for a bit of freshness.
    about Hidden vegetable pilaf from Higgidy: The Veggie Cookbook added on January 03, 2022

  • A total winner. Everyone raved about how good this ragu tasted. I’m a vegetarian so I had my tagliatelle with pesto. My husband had to taste the ragu for me as it cooked. The pancetta meant it didn’t need any extra salt but he did add a bucket load of black pepper.
    about Alba's tagliatelle with ragù from Pasta Grannies added on January 02, 2022

  • It was a bit too sweet with yellow peppers. Not terrible at all but for a quick pasta dish the creamy bow tie pasta was much better.
    about Sunshine fusilli pasta from Veg added on January 01, 2022

  • A bit of an underwhelming book for me. Especially having already bought Jamie’s book Veg. I’m a vegetarian but Jamie’s website confirmed there were many vegetarian dishes in this one. After buying it, I struggled to find anything I wanted to make and that my husband would eat.
    about 7 Ways added on December 30, 2021

  • A bit of an underwhelming book for me. Especially having already bought Jamie’s book Veg. I’m a vegetarian but Jamie’s website confirmed there were many vegetarian dishes in this one. After buying it, I struggled to find anything I wanted to make and that my husband would eat.
    about 7 Ways added on December 30, 2021

  • I made this with butternut squash instead of pumpkin. The dough was a little dry and tough with just the eggs so I added a splash of water too. Shaping the cappellacci was much easier than I expected but I needed a brush of water to properly seal the edges.
    about Vanda's cappellacci with pumpkin from Pasta Grannies added on December 30, 2021

  • I made these (minus the popcorn) over the Christmas holidays. They were beautiful but I didn’t roll them out as long as instructed and they grew into pretzel rolls rather than pretzels so were great for a breakfast bun filled with eggs in my case and bacon for everyone else. When rolling out, dampen your hands a little to help with grip and stretch.
    about Sweet and salty popcorn pretzels from Weekend Baker added on December 30, 2021

  • I’ve made these a few times now. I couldn’t find molasses so use treacle instead. They often go wrinkly during the boiling stage but after recently making the pretzels which came out smooth I think I’ll take a tip from that recipe and freeze the dough for an hour after proving and before boiling.
    about Bagels from Weekend Baker added on December 30, 2021

  • The idea behind the book is lovely and the one recipe I’ve tried so far was delicious. My only criticism is about the lack of photos of the food. Although beautiful, a full page photo of an Italian building or berlotti bean pods isn’t so welcome when it means you’re left trying to figure out what the pasta you’re attempting to shape should look like.
    about Pasta Grannies added on December 18, 2021

  • This is the first recipe I made from the book. I mistakenly assumed it would be relatively quick but nevermind, it was delicious and absolutely worth it. My only tip is to prepare the pasta dough before starting the sauce so it can rest and you can then roll it out while the sauce cooks. I waited until the sauce was near completion then learned that pici takes forever when you’re hand rolling hundreds of strands. I didn’t have any trouble with the dough or sauce, it was just time consuming. My husband isn’t a big fan of pasta but he loved this and agreed it was worth the effort.
    about Giuseppina's pici with garlic tomato sauce from Pasta Grannies added on December 18, 2021

  • This was really really delicious. I could only find a recipe for the chip butty online but not the two chutneys so I had to make do. I used a very spicy garlic chilli chutney instead of the mowgli chutney on the roti and as a dip on the plate. I skipped the green chilli chutney altogether. It didn’t taste like anything was missing.
    about Mowgli chip butty from Mowgli Street Food added on December 08, 2021

  • Everyone should try this at least once. I was so impressed by how wonderful it tasted. It takes a while to cook but most of it is hands off. I put the onions on right after the tomatoes and cooked them low and slow. Besides that, I followed the recipe exactly. It pairs perfectly with a salad dressed with a sharp French vinaigrette.
    about Surprise Tatin from Plenty added on October 25, 2021

  • I really enjoyed this but ended up using more pomegranate molasses than the recipe states. It’s a very hands off recipe with most of the time being cooking and only a little bit of time spent on prep and assembly. My husband wasn’t a fan of the texture of the pomegranate seeds but still asked if we could have it again, just without the seeds. I might try pine nuts for texture instead though it won’t have quite the same visual appeal!

  • These were a big fiddly to prepare but delicious. We cooked two burgers and put two in the freezer without the bread crumbs (in the hope they’ll be easier to cover in bread crumbs next time). The tomato relish with balsamic vinegar and basil is really lovely. We’ve made it a few times separately over the summer and eat it on ciabatta or crusty bread as part of a mezze/tapas style meal.

  • Like Appolina the coconut didn’t really do anything for the aubergine but the dish as a whole was nice. In the future I’d skip the coconut and just brush the aubergine with oil.

  • A good idea in theory and the flavour is nice but I’d rather mix the aubergine with shaped pasta or prepare the lasagne in the traditional way. The broken sheets of pasta were a bit lost and with each forkful you either had too much pasta or not enough. Next time I’d try it with fusilli or penne.
    about Scruffy aubergine lasagne from Veg added on June 26, 2021

  • This was really nice. It takes ages on a bbq but I prepared it a day in advance and stuck the aubergines on the bbq while I was cooking something else. I didn’t have any Aleppo pepper so I used a pinch of chilli flakes with a small pinch of ground cumin and sumac to mimic the flavour you get form Aleppo.
    about Best ever baba ganoush with flatbread chips from Charred added on June 08, 2021

  • These were a hit all around. I added a liberal amount of salt and 3 green finger chillis to the batter as we like things spicy. Served with mango chutney as instructed but also added mint raita. The raita really added something special to the dish so I’ll be making it again in the future.
    about Minted pea and paneer fritters from Charred added on June 08, 2021

  • I enjoyed this but my husband wasn’t a fan at all and ended up making himself some toast. Probably best cooked for someone you’re confident likes tahini. My courgette wasn’t particularly fat so it was quite difficult to cook on the bbq without having them fall through the bars.

  • Really simple and delicious. I only have a mini food processor so had to make the falafel in batches in about 30 minutes total prep and cooking time. The 1 hour resting time in the fridge is essential and although it looks a lot, the 4 tbsps of chickpea flour are needed. I did less of both and my falafels started to crumble a little in the oil.
    about Herby falafel burgers with hummus from Charred added on June 06, 2021

  • This was delicious though I misunderstood the recipe and peeled the veg for roasting before realising it should have been left whole! The Dosa batter was good but in future I’ll use a cheat recipe I learned elsewhere. Dosa batter: Mix 300ml warm water with 1tsp yeast, 100g plain flour and 50g rice flour. Leave to sit while cooking dosa filling. Just before cooking, add 1tbsp apple cider vinegar and 1/2 tsp salt.
    about Roasted veg dosa from Veg added on January 05, 2021

  • 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