Kestrel's Profile

Joined: September 21st, 2012


Latest review:

February 3rd, 2024

Rustic Italian loaf from Canadian living breads and pizzas

This has a very wet dough and due to this I use the bread machine on the dough cycle, stopping the cycle just before it kneads the dough down. After this it’s fairly easy (use lots of flour on work surface)... read more >


recipe reviews (229)
book reviews (3)
useful review votes (18)

Kestrel's Reviews


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6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

River Cottage Veg: 200 Inspired Vegetable Recipes

By Hugh Fearnley-Whittingstall
Appetite by Random House - 2013

23rd September 2023

Tomato, thyme, and goat cheese tart : page 216

A delicious easy tart that makes good use of heirloom tomatoes. My only change is to bake the tart much longer than stated. Perhaps there are differences in puff pastry, but mine takes at least 40 min to be fully cooked. I increase the initial bake time accordingly to about 30 min, and the second to about 15 min.

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6th February 2018

Roasted potatoes and eggplant : page 351

This is a very simple recipe and is very tasty. I kept the garlic whole and kept an eye on it as the veggies roasted, since others have commented that it can burn. I used my preserved salted herbs on this after roasting which added a nice herby flavour.

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2nd February 2018

Kale speltotto with goat cheese : page 280

I made an adaptation of this with carrots and spinach substituted for the leeks and kale, and I also used my own chicken stock. The result was a very good speltotto although the texture is different from a traditional risotto. Very easy to make and I'll definitely make again.

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This makes a tasty and nutritious soup, and it’s easy to put together. I used small red beans instead of the cannellini beans (soaked overnight in lightly salted water, then added to soup and simmered 40 minutes). I made my own chilli oil and also added a whole bunch of fresh spinach at the end. I used chicken stock for my soup, since I’m not a fan of veg stock.

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2nd February 2018

Beet hummus : page 300

A great way to eat beets. I make a selection of different hummus of various colours to have with homemade crackers. This one freezes well. If you don't like cumin, reduce the amount by half.

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25th March 2022

Asian inspired coleslaw : page 115

Really good simple coleslaw. I used red cabbage and more cilantro in addition to the carrots. I also added some black rice vinegar to the dressing and scattered some seeds on top. Peanuts would be a nice addition. Keeps well in the fridge, I will definitely repeat this.

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