Kestrel's Reviews
229 recipes reviewed. Showing 1 to 50Sort by: Book Title | Date 
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Canadian living breads and pizzas
By Elizabeth Baird
- 2000
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) I follow their oven temps and resting period and the resulting bread is amazing. I’ve also done the whole grain version which is also excellent.
This is a bread I’ve made dozens of times, everyone seems to love it.
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This is my favourite bread machine loaf. I always sub oil for the butter and use ground flax for part of the bran. It rises well in the machine and is great for sandwiches or with soups.
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Six Seasons: A New Way with Vegetables
By Joshua McFadden, Martha Holmberg
Artisan - 2017
I really loved this simple salad. I subbed prunes for the dates which worked fine. Easy way to eat a substantial amount of celery.
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Bread Revolution Rise up and Bake
By Duncan Glendenning and Patrick Ryan
Murdoch Books Ltd - 2012
These are delicious multi grain buns. I used purple barley and a rice blend for the cooked grains. I mixed and proved the dough in the bread machine; I had to add 1-2 tablespoons extra water, used red fife for the wholegrain flour, and used dry yeast. I reduced the salt to about 12-13g since I like my salt in breads just a bit over 2%, and that was plenty for my taste. Baked at lower temp than required but I will change that next time as I had to increase bake time. Took about 4 hrs start to finish. Definitely will repeat.
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Plenty More
By Yotam Ottolenghi
Ebury Press - 2014
My first recipe from this book, and I found it really easy to make and delicious. I made quite a few changes; I mixed up the onion/garlic/pepper base the night before and soaked the beans. I used small red beans instead of chickpeas and also subbed my own Thai chilies from the garden for the red peppers. The next morning I cooked up the sauce and added everything to my crock pot on low. (I skipped the pre cooking of beans as red beans cook faster.) Then had time to head out to my allotment to do a few hours of work. After 5 hrs I turned up to high and propped open for about an hour to reduce liquid somewhat. Delicious on home made rosemary bread.
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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
By Yotam Ottolenghi
Ten Speed Press - 2014
My first recipe from this book, and I found it really easy to make and delicious. I made quite a few changes; I mixed up the onion/garlic/pepper base the night before and soaked the beans. I used small red beans instead of chickpeas and also subbed my own Thai chilies from the garden for the red peppers. The next morning I cooked up the sauce and added everything to my crock pot on low. (I skipped the pre cooking of beans as red beans cook faster.) Then had time to head out to my allotment to do a few hours of work. After 5 hrs I turned up to high and propped open for about an hour to reduce liquid somewhat. Delicious on home made rosemary bread.
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Website: Skinny Taste
Really good, very easy recipe that uses cucumbers from the late summer garden. I also adjusted the sriracha to taste and used a bit more cucumber.
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Breakfast Book
By Marion Cunningham
Knopf - 1987
This is the first waffle I’ve made or eaten and they were really good. I successfully halved the recipe and made on my mini waffle maker. I plan to reduce the butter somewhat, and try a combo of butter and veg oil next time. Lots of batter left over so I held it in the fridge as suggested, and cooked them as needed (just added a little baking powder). That worked well.
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Website: Sally's Baking Addiction
A lovely summer cake. I used peaches and some fresh blueberries and split the batter between 2 cakes. (One 7” and one 6” cake). My smaller cake was a bit less deep but that was fine. Small took 45 min, larger took 50 min tented for the last 5 minutes. This cake was delicious and very easy. Will definitely repeat this one. Slices froze very well.
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River Cottage Veg: 200 Inspired Vegetable Recipes
By Hugh Fearnley-Whittingstall
Appetite by Random House - 2013
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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Canada's Best Bread Machine Baking Recipes
By Donna Washburn, Heather Butt
Robert Rose - 2008
A nice bread that incorporates oats, bran, and wheat germ. Can sub part sifted red fife for part on the all purpose.
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Very nice garlic loaf that uses pre roasted garlic. I used about half whole grain flour.
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The Lighthearted cookbook
By Anne Lindsay
Key Porter Books Limited - 1988
A simple and tasty one pot meal. I usually use beans cooked from dry rather than canned, just personal preference.
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Website: The Kitchn
Decided to try this as store bought PB has become so expensive, and it worked very well. I used unsalted roasted peanuts, added a pinch of kosher salt, and about 1 tbsp oil. The result was very tasty; will make again.
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Website: Closet Cooking
Absolutely delicious sandwich. I used my own pesto with basil from the garden (no nuts) and kabuli chickpeas. Served in homemade sourdough pita breads with romaine lettuce,also from the garden. 5 stars, will def repeat.
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Website: Simply Recipes
Very nice use of cucumbers and chili crisp. The recipe gives several choices for the noodles so I used rice noodles. Really delicious summer recipe.
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Six Seasons: A New Way with Vegetables
By Joshua McFadden, Martha Holmberg
Artisan - 2017
Delicious way to cook up broccoli and potatoes from the garden. I used lime juice instead of lemon which worked well. Will definitely repeat.
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Canada's Best Bread Machine Baking Recipes
By Donna Washburn, Heather Butt
Robert Rose - 2008
I usually make hamburger buns using this recipe. The buttermilk powder can be omitted, and they will still turn out well. I like the addition of whole wheat flour in these, and they are always more popular than any store bought options. They’re delicious!
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Excellent bread, once extra flour was added. Will reduce liquid when I make it again. Used pumpkin seeds and poppy for the seeds, and omitted skim milk powder.
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300 Best Bread Machine Recipes
By Donna Washburn, Heather Butt, Mark Shapiro
Robert Rose - 2010
Excellent bread, once extra flour was added. Will reduce liquid when I make it again. Used pumpkin seeds and poppy for the seeds, and omitted skim milk powder. This would make an excellent sandwich bread.
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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
By Jamie Oliver
Hyperion - 2009
We love carrot salads and this is a good one. I added some shaved Brussels sprouts from the garden and added the nuts and clementine. I’m sure the feta or goat cheese would be very good in this.
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The Lighthearted cookbook
By Anne Lindsay
Key Porter Books Limited - 1988
Very good muffins. I used cinnamon, ginger, and nutmeg as the spices, and omitted the raisins.
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Another really nice muffin from this book. My applesauce was sweetened so I reduced the sugar to 2 tbsp and that worked well. I used bran from the Arva flour mill in Canada which tends to be finer than store bought bran and also omitted the orange zest. Baked at 400 fan for 20 minutes.
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These are super easy squares. I use half a recipe to make just a few squares at a time. They are sweet and most kids love them.
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Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours
By Jamie Oliver
Michael Joseph - 2008
I agree this is a lovely dish, and it’s very adaptable. I used the jalfrezi curry paste from the author's website and changed the vegetables according to what I had. My version had carrots and potatoes from my veg garden instead of the squash and cauliflower. I added green peas at the end instead of the chickpeas, and served with rice. I had to omit the cilantro but I’m sure it would be a good addition. Will definitely repeat this.
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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
By Jamie Oliver
Hyperion - 2009
I agree this is a lovely dish, and it’s very adaptable. I used the jalfrezi curry paste from the author's website and changed the vegetables according to what I had. My version had carrots and potatoes from my veg garden instead of the squash and cauliflower. I added green peas at the end instead of the chickpeas, and served with rice. I had to omit the cilantro but I’m sure it would be a good addition. Will definitely repeat this.
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Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More
By Fine Cooking Magazine
Taunton Press - 2011
This dough came together very quickly in the food processor. I used ground almonds, and made a half recipe for the sablés on the following page. Really nice dough that is easy to work with.
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I added some chopped pecans and mini chocolate chips to the basic dough; otherwise I followed the recipe. Took a little longer in my oven. Really good and easy cookies, that store well and taste delicious.
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Sweet: Desserts from London's Ottolenghi
By Yotam Ottolenghi, Helen Goh
Ten Speed Press - 2017
Made this yesterday to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants so I could add some pecans and crystallized ginger. Baked at just under 300 fan and covered for first 1 hr 40 min to control browning. I used a 7” springform pan and did the double parchment they recommend. Recipe says to cover near the end but I find covering at the start works better. Cooked the full 2.5 hours; check frequently towards the end of baking time. Extremely easy to make, will update when we eat it. For now I’m rating 5 stars since it was so easy and baked beautifully.
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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
By Ellie Topp, Margaret Howard
Firefly Books - 2007
I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.
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This makes a really good jam! I love both figs and strawberries and the jam is a great combination. I've also made it with raspberries in place of strawberries.
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Very good jam. I chopped the pears into small dice for this and used raspberries from the garden. I also reduced the sugar slightly. Made 7-8 small jars.
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Advent
By Anja Dunk
Quadrille - 2021
These were easy to make and very good. I made the quark the day before in my instant pot (buttermilk on yogurt setting for 8 hrs, drained overnight). I mixed the butter, egg, and quark in my stand mixer, then added that with fruit to dry ingredients. I forgot the lemon zest, I’m sure it would be a good addition. Baked about 22 min, turning once. She says they store for a week in a sealed container so I will try that. A good alternative to making traditional stollen which takes a full day to bake and cool.
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Breakfast Book
By Marion Cunningham
Knopf - 1987
These muffins are amazing. I use crab apple/apple fruits that I get from my friend’s tree in these. Don’t be put off by the “raw” in the title, since the apples cook by the time the muffins are done. With the nuts, raisins, and spices, these muffins are delicious little flavour bombs.
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
By Samin Nosrat, Wendy MacNaughton
Simon & Schuster - 2017
Really enjoyed this salad. I have fennel, parsley, celery etc from the garden, and also added a bit of dill. Used almonds as the nuts. As the previous reviewer said, the currants and nuts go very well together. Excellent salad, a definite repeat for me.
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Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time
By Lora Brody
William Morrow Cookbooks - 1995
Very good. I ran out of mustard and used 1 cup of spelt flour so had to add a bit more water to compensate. I reduced the salt to 1.5 tsp and used fresh rosemary from the garden. Baked 425 fan 20 min then removed pan for 2 additional minutes.
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The New Vegetarian Epicure: Menus--with 325 all-new recipes--for family and friends
By Anna Thomas
Knopf - 1996
I really love this vegetable stew. It's another great way to use garden veggies late in the season. I use a light chicken stock and I often substitute some green beans for the kale. The amounts given can be adjusted according to what you have; I sometimes add a few more tomatoes. The white wine adds a lot to this recipe and I always include it. Don’t freeze as texture will suffer.
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Very easy to make although a little time consuming, with a nice combination of spices. I usually serve the stew over couscous and top with sautéed onions and chard. I use Yukon gold potatoes or homegrown gardens types instead of russet. A nice vegetarian meal.
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A good guideline for roasted vegetables; I usually add red onions from the garden as well as thyme and parsley. Roast at 400 F for 30 min. More if necessary but watch carefully towards the end.
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Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time
By Lora Brody
William Morrow Cookbooks - 1995
I made a hybrid of this recipe with the stuffed rosemary focaccia and it made an absolutely delicious stuffed bread. I halved everything to make one 7” bread in a springform pan. I used the rosemary focaccia dough…started with 1/2 cup red fife flour and 1 cup all purpose. This dough needed extra flour to come together. I made the filling with greens from the garden with olives, garlic, and raisins, and threw in a few roasted cherry tomatoes for sharpness. Baked as directed for the dough recipe (20 min at 450 fan) then 3 minutes out of the tin. This bread would be great for company. Rating this as 5 stars despite having to add flour since it tasted so good, and the dough was lovely to work with. An excellent bread that I will definitely make again
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Appetite
By Nigel Slater
Clarkson Potter - 2002
Very easy and delicious fish cakes. Started with the canned salmon variation with dill and parsley from the garden. Made quite a few of the variations since then, all delicious.
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I use these directions often, I use a 3-4 lb chicken and some additional wings as stated. I put chicken in breast side up and remove after approx 1 hr. I sometimes take breast meat off a bit early to avoid over cooking it. I do salt lightly as I go with this, but with restraint so the resulting stock is lightly seasoned. Very versatile and used in a variety of soups and other dishes.
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This is an outline for a warming soup that can be adapted as to what you have on hand. I’ve done many versions as written and have also added aromatics such as ginger, sesame oil, garlic, or curry paste, or by switching out the veg with ripe tomatoes or shaved fennel, beets etc. See page 196 for a full list of possible adaptations.
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The New Vegetarian Epicure: Menus--with 325 all-new recipes--for family and friends
By Anna Thomas
Knopf - 1996
We really enjoyed this dish as part of a vegetarian brunch. I make buckwheat crepes using my standard recipe, but followed the recipe for the filling. The contrast of the apples and onions with the buckwheat and cheese is really delicious. I often use russet apples from the farmers’ market but it’s also good with any tart apple.
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One of my favourite soups. It’s essential to use flavourful squash, and I use light chicken stock so mine isn’t vegetarian. Other than that I often make it as written. I also do a variation with squash roasted with ginger and soy sauce. Both are delicious.
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Jamie's 30-Minute Meals
By Jamie Oliver
Michael Joseph - 2010
Good and very easy to make. I’ve made it as written or with cilantro instead of parsley, both good. Beets and feta work well together. Very healthy and in regular rotation.
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Sweet: Desserts from London's Ottolenghi
By Yotam Ottolenghi, Helen Goh
Ten Speed Press - 2017
I liked these a lot. I didn’t have any white chocolate so we had them unadorned, my second batch had the chocolate and that made them really stand out. These cookies are quite a bit of work to make, more than your average cookie. I cut them at 3” and the recipe made 23 cookies.
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These were nice cakes with a very nutty flavour. I used the almond extract option and would slightly reduce the amount next time. In the recipe, a silicon loaf pan is recommended. I don't have this so I used metal tins of the same size, and found lining with parchment was important to extract the cakes after baking. Very pretty little cakes.
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The River Cottage Preserves Handbook
By Pam Corbin, Hugh Fearnley-Whittingstall
Ten Speed Press - 2010
I grew a lot of garlic this year, so I decided to try this pickle with a few heads. I made a half recipe; note that the liquid portion wasn’t enough to cover, possibly due to the jars I used and the size of the cloves. Used bay and fennel seed from the garden too. Will update this in a few weeks when it’s had time to mature.
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Grains for every season
By Joshua McFadden, Martha Holmberg
Artisan - 2021
I didn’t follow the recipe, just used it as a guideline. Used golden plums, yellow tomatoes, and basil with the barley, since that’s what I had from the garden. Like so many of his recipes, they can easily be adapted. I look forward to trying the recipe as written.
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