Barbara's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Website: Smitten Kitchen
A first for a Smitten recipe--this recipe seemed so light and easy but it didn't work for me. I left the cake in for the full 60 minutes, but the center still wasn't cooked through (although the tester came out clean). The apples themselves were also still not cooked soft, the batter had turned hard and meringue-like on top. It was also far too sweet.
I made it with 4 granny smiths and a rembrandt, plus some frozen cranberries.
I'd like to give it another go, but this time I will reduce the sugar by at least a quarter cup, only beat the sugar and eggs until just mixed, and cook the thing for a lot longer.
useful (1)
These are excellent. I made them to accompany a roast chicken but have also served them as appetizers. They keep really well in the fridge and would make great hostess gifts.
useful (1)
I can't remember if I've ever cooked the whole recipe of chicken thighs and braised leeks, but I've taken Deb's advice and cooked the braised leeks on their own, and boy are they good. I've cooked them a number of times now, usually for company and there are never, ever leftovers.
However, the recipe calls for 3/4 cup of olive oil, and even though Deb says she skimps on this, I find it way too much. I cut it by a half, and the flvour is still great.
useful (4)
This really is the easiest mac-cheese ever, and it is delicious. I actually reduced the amount of cheese to 325 gr and it still produces a very rich, creamy dish.
I also love the tomatoes on top. I used Tasty Toms, which are small, sweet, flavourful tomatoes that are the next best thing to real tomatoes outof your own garden. In fact, I liked them so much as a foil to the richness of the rest of the dish that I will consider layering them on double thick next time I make this.
I've made this recipe several times and prefer a bit more kick in the flavour, so I added a whole chile and a dash of Lea & Perrins.
As my niece says, "num, num, num, num, num"
useful (0)
For years, my favourite Banana Bread recipe came from Joy of Cooking, but since Deb produced this one, it has become my standard. Not only are the spices wonderful, it easier to make, and uses fewer dishes (1 bowl!) than most other banana breads.
I never have bourbon on hand, so I skip that, and I top it with a pattern of pecan nuts.
useful (2)
I had trouble with this recipe. At first I though it was because I made it with cake flour (patent bloem) which is a stupid thing to do with a yeasted cake. It works better with all purpose or strong flour (as the recipe calls for), but ultimately I think the batter just has too much butter in it, leaving it too dense.
A lot of butter is beaten into the dough which makes it very tender. However, I've made other plum kuchen now and I think you can get away with less. See http://inthekitchenwithbarbara.blogspot.nl/2012/10/glut-of-plums-cake.html.
I've made the recipe at least 3 times now, and used other recipes as well, and the recipes that use less butter work better.
That being said, I'm beginning to develop a plum cake addiction and it started with this recipe!
useful (1)
I never would have thought of red wine in a cake, but this made a very tasty cake and was easy to make. I had some problems getting cake out of its greased-and-floured pan. Next time I'll make it with the parchment bottom.
I also loved the mascarpone-cream topping to serve with it. The mascarpone provides more body than normal whipped cream, and proved a wonderful compliment to the cake.
useful (3)
This recipe is simple and delicious. Definitely a keeper that can be adapted to other fruits as well. I really liked the delicate flavour the barley flour added.
The strawberries I used were wonderfully sweet and I found the amount of sugar to be too much. Next time I make this, I will cut the sugar by up to a quarter of a cup.
I made this recipe in a 9-inch cake pan and had no problem with overflowing.
useful (4)
I was looking for an bean dip as an alternative to hummus, and remembered seeing this on Deb's blog. I was trying to keep it low-cal so I substituted drained quark for the cream cheese. I have to say I found the dip rather bland.
I added more garlic, some sambal oelek, and some sumac to get it more punchy. After those adjustment, it was better, but I think it needs more tweaking.
useful (3)