Barbara's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
| Date | Rating
| This compote is excellent, the caramelized syrup is especially yummy. Good with pancakes, quark, or plain yogurt. |
| I made this recipe with sun-dried tomatoes and found it good but too salty (perhaps the type of salt). I split the dough, and baked the second batch a day or 2 later, but I found the first batch was better. |
| Oh my, these are good. Not too sweet, with taste that is both robust and elegant. I used roasted hazelnuts without the skins (which is what I had in the house), and they paired beautifully with the partially browned butter and teff flour.
But the sizing is definitely American. The recipe says it makes 10 muffins. I made 14, and they are not small muffins. The hazelnut streusel topping was also too much. I used only 2/3 of it, but this will be good on my morning yogurt or porridge.
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| I made this recipe exactly as written, except for using only a teaspoon of fine sea salt instead of a tablespoon of kosher salt. The result was excellent--a fine crumb bread with good flavour, that slices easily. It makes a big loaf and in the future, I might split the dough and use smaller bread tins.
It's a very soft, sticky dough that would be difficult to knead by hand. |
| I was surprised by the number of fruit recipes in this book. This is an unusual one in that it uses onions instead of fruit. But caramelized onions are sweet, so the idea of making an onion jam is not that much of a stretch.
My one caveat with this recipe is the amount of salt. Kim calls for 1 teaspoon of kosher (that is, coarse) salt. I used coarse sea salt (Baleine) and found it too salty. If you use regular salt, I suggest using just a quarter of a teaspoon. |
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