Kestrel's Reviews
229 recipes reviewed. Showing 201 to 229Sort by: Book Title | Date 
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The Well-Filled Microwave Cookbook (Well-Filled Series , No 2)
By Victoria Wise, Susanna Hoffman
Workman Publishing Company - 1996
I make this to go with the meatballs from the same book. Mildly spicy. Can be made on the stove top or in the microwave.
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Website: Waitrose Cooking and Recipes
www.waitrose.com/food/cookingandrecipes/index.aspx
Very good and easy to make. Keeps very well.
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These beef meatballs have been a standby for years. Great with fresh mint and very quick and easy to make. I often serve them with the smoky tomato-chili sauce on P. 35 which I make either on the stove top on in the microwave.
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Sweet: Desserts from London's Ottolenghi
By Yotam Ottolenghi, Helen Goh
Ten Speed Press - 2017
My first recipe from the book, this is definitely a dessert. It's very sweet and I would possibly reduce the sugar slightly next time. The flavours are excellent and I liked the toasted almonds with the orange and raisins. I used 3 small loaf tins instead of cans; for this, the baking time needs to be reduced to about 35 minutes. I'm disappointed that the book (Canadian edition) calls for self raising flour which we don't have in Canada so I used 2.25 tsp baking powder in the flour, and this seemed about right. I froze one loaf and it reheated beautifully. Great with a cup of tea as an afternoon snack; will definitely make again.
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Website: Time to cook
timetocookonline.com/recipe-index
After watching the Christmas Great British Bake Off on TV, I looked up these cookies and was happy to see them on Mary-Anne's blog. I made the cookies as stated in the recipe, however I had to substitute some of the topping ingredients due to availability. I used dried cranberries for the barberries and omitted the coating on the white chocolate. Also, I did have to chill the dough before rolling out. A very tasty and pretty coookie that I will definitely make again. (These got a "double handshake" on the show from both judges!)
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Website: Allotment Garden Recipes
www.allotment-garden.org/recipe
This makes a good chutney with the apple and raisins balancing out the beetroot and the ginger adding a spicy note. It's ok when first made, but I think it improves with a few days of aging.
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Website: Cooking Light
Loved these bars. Sweet enough without being too sweet. I subbed a combination of spelt, rice flour, all purpose and sorghum flour for the whole wheat pastry flour, and lime juice for lemon juice. Baked at 350 convection for 35 minutes and they were done perfectly.
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Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain
By Ann Taylor Pittman, Hugh Acheson
Oxmoor House - 2016
Loved these bars. Sweet enough without being too sweet. I subbed a combination of spelt, rice flour, all purpose and sorghum flour for the whole wheat pastry flour, and lime juice for lemon juice. Baked at 350 convection for 35 minutes and they were done perfectly. This recipe is available on the cooking light website http://www.cookinglight.com/recipes/blueberry-streusel-bars
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My Paris Kitchen: Recipes and Stories
By David Lebovitz
Ten Speed Press - 2014
Easy to make and good. Used it on grains and lentils as well as egg dishes. I used my spice grinder to do the peppercorns and corriander seeds and put everything else in the large food processor, and that worked well. I definitely cut back a little on the salt. I didn't have hazelnuts so used cashews and almond for the nuts and sunflower for the seeds. Worked great!
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Made the crepes without the seaweed butter. Very easy, good taste. Added 1 tbsp olive oil to the batter, made as regular crepes in the blender. These can also be made without the blender as the author states. One hour of resting the batter is enough for the water to be absorbed. The small amount of oil helps them not to stick.
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Very nice and easy to make. Buckwheat crepes were made ahead, and the assembly was quick. I made mine vegetarian omitting the ham and using some pre cooked veggies from the garden with the cheese and egg topping. Next time I would fold the sides up after just a couple of minutes while they are still flexible. I used regular buckwheat and liked the taste of the crepes. Will definitely make again.
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Website: Food.com
Such an easy sauce using primarily pantry staples. I omit garlic and I often use powdered ginger. I also use black rice vinegar. It's versatile and adaptable. Takes 10 minutes to make, if that.
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Website: Food.com
A really good recipe for socca, one of my lunch time favourites, especially in the winter. I make half the recipe in a smaller cast iron skillet. Preheating the skillet is key as is letting the batter rest to fully absorb the water.
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Website: Smitten Kitchen
I also love this recipe. It's convenient since it uses no dairy products (helpful if you've run out of them). I use olive oil for the butter and switch the add-ins depending on what I have, and I also use the lower amount of sugar. It freezes well.
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Website: JamieOliver.com
A great recipe from Mr Oliver, I use just the peas and omit the broad beans since I never have them. Great on bread as suggested but also with fish, noodles, or other cooked veg. Very easy to make and uses fresh peas from the garden.
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Website: The Wednesday Chef
www.thewednesdaychef.com/the_wednesday_chef
Everyone should try this recipe! It uses frozen peas, has very few ingredients, and works well every time. It's delicious; I make it just as written with no changes.
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Cooks Garden 135 Recipes/Expert Growing Advice
By Canadian Gardening Magazine
McArthur & Co - 2003
This recipe is great! I love the sauce used on the green beans and use it with all sorts of vegetables, from cucumber and carrots to snow peas and sugar snap peas from the garden. It also goes well with tofu, and makes a good dip for summer rolls. I thin it out a bit for dipping and usually serve in small bowls. It's also adaptable and takes well to additions or substitutions. Very simple to make. (I use tahini instead of grinding my own sesame seeds)
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Website: Cooking Light
Excellent recipe! Very easy and adaptable. Beans are delicious. Can use cooked dried beans in place of canned. I recommend this highly!
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Website: Food.com
This is a great recipe. See the comments on the web page for many adaptations of this recipe. I use a good quality cheddar, and make my own baking mix for this. Also can use lower fat milk if you wish. Excellent to use smaller amounts of garden veggies.
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Website: King Arthur Flour
Like Jen I really enjoyed this bread. I didn't use any yeast, going with my very active starter for the rising only. I also omitted the apple, and I made it in the overnight, no knead style. Baked in my cast iron pot again in no knead style. Excellent, soft tender bread. Will freeze some to use later, and will try the grilled cheese idea too.
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Website: Food.com
A good tasting and very moist cake. You have to boil the oranges for a couple of hours so start early. The result is a dense almost brownie like cake with a different texture than I'm used to. Best on the first day. After that it developed a bit of an oily texture. Would be good for those eating gluten free.
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Website: Land O'Lakes
I like a lot of the cookie recipes on this site. These ones are good, easy to make, crispy cookies. The recipe calls for chai latte mix which I did use, but I also added more cinnamon, cardamom, allspice, etc and I'm glad I did. The chai flavour is not very strong here so it may not be a good choice for some. I will probably make again with a little more spice.
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Website: Chinese Grandma
My go to vinaigrette for green salads as well as grain salads. Easy to make, emulsifies well.
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Website: Food.com
A really simple skillet recipe that takes about half an hour to make. Results are excellent. The only change I make is to use regular decent quality supermarket balsamic vinegar. Great with grain salads for a nutritious supper.
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Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
By Joanne Chang, Michael Harlan Turkell
Chronicle Books - 2013
Really good soup, easy to make and tasty.
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Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
By Heidi Swanson
Ten Speed Press - 2011
I found this too heavy for me. I prefer regular oatmeal with fruit on top so I won't make this one again.
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My Bread: The Revolutionary No-Work, No-Knead Method
By Jim Lahey, Ron Manville, Mark Luinenburg, Rick Flaste
W.W. Norton & Co. - 2009
A good way to make olive bread. Can use less expensive olives with good results.
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Website: 101 Cookbooks
Loved this! I don't usually make things with raw garlic, but this was a good use for it. Easy to make, and keeps well in the fridge. The leftovers made good lunches. Healthy too.
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Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen
By Heidi Swanson
Ten Speed Press - 2011
I didn't really care for this, which was surprising since I like all the ingredients separately, and have liked some of this author's recipes in the past. It does involve a lot of chopping and I found it quite labour intensive. The taste was quite good, but for me not really worth the effort. I had some of the leftovers the next day, and I didn't like it as much as the day before. This is probably not something I will make again since this particular combination of flavours did not agree with me.
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