About me: I've embarked on a mission to cook something new from every cookery book I own - currently 260 - and am planning to use my account here to keep track (thanks to rfb from Librarything for tipping me off to the existence of this site).
I've made a couple of rules for myself: to cook the recipe as given, with no substitution or variation unless suggested by the author; and to try to pick a genuinely new dish from each book - in other words, as I've cooked many Leek and Potato Soups in my time, I don't get to count Leek and Potato Soup as a new dish just because I haven't used this specific recipe before (unless it has really significant differences from the usual versions).
Beef and vegetable soup with beer - turned out disappointingly bland. The recipe had no seasoning other than salt and pepper - having tried it, I added a stock cube and some Worcester sauce, which helped... read more >
The author is a vet with a PhD in Animal Nutrition, and clearly a genuine dog lover who knows and understands dogs.
The book is divided into puppy, adult and senior sections. Apart from recipes there...
The dish itself, the flavours, at least how I made it, that's a solid four star rating - it was delicious! Everything else - the time management, the style of writing, the layout, - oh, and did I mention... more »
The shortcrust pastry was excellent, the filling was nice, but one thing went wrong pretty badly - it didn't bake at all. The recipe says to bake at 175 C in a convection oven for 45 min, but when I checked, more »
Not too bad. The reason why I'm giving a two star rating nonetheless is because although this recipe is actually titled "Nie wieder matschige Kartoffelpuffer! So werden sie garantiert knusprig" (something... more »
Be warned: it's a lot. I made half a recipe, and half of that (= a quarter recipe) was enough for the four of us to be served with spaghetti on two nights, so enough for 8 servings.
It tasted very nice, more »
This was awful, oily, and using bad technique. I would have expected this to be stir-fried and steamed (because why else would you use a wok?), and 'medium heat' does not work in that context. Also, you'll more »
I actually only had a little more than a pound (500g to be precise), so I reduced the amount of sugar and spices accordingly (I used 150 ml /115 g of sugar - 100 ml brown sugar, 50 ml white - instead of more »
In terms of chocolate, this cake is serious business. Such a load of chocolate (meant in a good way!)! The banana pales a bit in comparison, but is still there, subtler than in a normal banana bread. Nice... more »
Nice, but not in any way comparable to the others we've had until know. Taste before you freeze them -I used more than double the amount of honey (instead of agave syrup) with the kiwi. For the cherry,... more »
Very, very delicious! I only made the strawberry part, though.
I had a few issues with the strawberry recipe. After puréeing them, I put them through a sieve - and absolutely nothing got stuck in the more »
Really nice! I used Greek yoghurt instead of sour cream as that was what I had, but in hindsight buttermilk might have been nice as well, or a bit of both. I didn't measure the raspberries after sieving, more »
Very nice! They even taste quite creamy (unless you take a bite, in which case you'll notice the water cristals). I used honey instead of agave syrup, and used nearly double the amount. The subtle honey more »
Nearly as abysmal as Germany's performance last week at the World Cup, but not quite (I was actually making this pie crust while Germany was playing their last game, that is to say, while they ran right... more »
A really delicious pastry, crisp even on the bottom, and according to my husband it wasn't even that hard. Off to go buy her book...
Used in the Freeform more »
I have a confession to make - this galette was so good I not only licked my own plate, but also those of my kids.
There are only two minor things we'd change; one is that it's too much sugar - we used more »
Very nice. I was very glad that the chicken pieces (we used chicken legs and thighs) turned out both cooked and not overcooked. We actually skipped the last part with butter and cream, and it was very more »
Nice, but the dressing was pretty overwhelming, especially since we had only added half the anchovies (to the salad, and all anchovies in the dressing). Also, there's an anourmous amount of dressing, I... more »
Very refreshing lemonade! I think we used less lemon juice (my husband made it), but then again it's hard to tell when the amount of lemon juice is given in lemons, not in tbsp/tsp or ml. more »
Oh bullshit! Big words about how you can recognize a great cook by the look of his home fries, but no clues whatsoever how to make them well (which means crispy, to me) - high temperature? low temperature? more »
We made these a while back, so my memory is slightly hazy, but I think we really liked them but found them unsuitable as a main dish because they're, well, an appetizer. Very delicious, but not very filling, more »
I normally roll my eyes if I ask my husband for input for our weekly meal planning, and he comes up with yet another recipe from Serious Eats, like he does most times - far too often, I find these recipe more »
For some reason, cooked carrots and salad just don't work in my mind - but once I realized that I simply needed to mentally file this dish as a vegetable side dish, it was actually very nice. Personally, more »
This is an excellent cake, and you definitely wouldn't expect it to be gluten-free. I tried both versions; the one with icing was the absolute winner. I don't know why, but the one with syrup tasted bitter... more »
This seems to be an English version of Kapsalon - lots of things that are delicious on their own because they're heavy on the fat are thrown together more »
Quite nice, but a little dry, possibly because Ididn't get the salmon out of the oven in time; but I suspect the whole dish is probe to being dry ad it doesn't really have a sauce, and what's a pasta dish... more »
The cheese sauce was very delicious; but the recipe did't include a red sauce but just uncooked passata. While we are always grateful to skip any unneccessary steps, making a red sauce isn't one of them. more »
We made these for Christmas morning - brilliant! Really enjoyed them, especially since you could just pop them into oven without any work (not that I would know, ha!). DH's only complaint was that making... more »
Surprisingly tasty, actually. There's one major flaw - the recipe only calculates half an aubergine per serving - that was what my one year old (12.5 months!) daughter ate in one sitting (admittedly, we... more »
Very nice. The vanilla flavour wasn't very strong, though I'm not sure if maybe my vanilla pod was too small (and whether or not he meant vanilla sugar with 'ground vanilla' - never heard of such a thing).... more »
It was re-opened by a couple of (ex-)employees as Scheltema in a new place near the Dam a few years ago, after Polaris finally went bankrupt. I only went to see it once, but it's really nice; bigger than... more »
Yes, that used to be Scheltema (then Selexyz, then Polaris, now they've re-opened in a different location as Scheltema) - we always just kept referring to it as Scheltema. more »
Haha, yes it does (published by Penguin, RRP £ 8,99). Where did you get yours? I bought mine at the American Book Centre at the Munt, about 11 years ago I think. more »
Basically Paella, without the seafood.
It's very delicious (I probably would have given a four or five star rating), but we made one mistake that made it hard to see if by doing so, we actually remedied... more »
It's nice when done well, but it's definitely not easy (not in the meaning of 'not complex'), and it contains several mistakes.
1. Both the potatoes and the aubergines need to be fully cooked. Baking... more »
We didn't actually add any of the spices, we only used this recipe for parboiling and roasting carrots and parsnips as the spices wouldn't have worked well with the more »
The idea is very nice, the execution - just awful! So many details are wrong with this recipe, nearly all of them a question of quantity and proportion.
First of all, the marinade for the salmon consists more »
One-pot dish that you can easily prepare in advance; just follow the recipe, but stop before adding the yoghurt, pasta and feta. We couldn't get orzo and used fusili and chopped cannelloni instead, and more »
Disgusting. I actually made this cake twice, because I had forgotten to add milk the first time around, which resulted in some kind of semi coconut omelette. The first was way better than the second. more »
This is basically a two-part recipe: part one, cook otatoes in pressure cooker, part two, proceed to make mashed potatoes like you would with any kind of cooked potatoes.
For such a recipe, using a pressure more »
This was really nice! The only thing I did differently was using just 1 tbsp instead of 3-4 tbsp of chili powder - I don't even want to know how hot it would be otherwise! more »
Very nice, but you really must use fish stock, otherwise it's just rice with random shrimp in it. We used only half a pound small shrimp (large ones, to me, are prawn - or is that just me?), and more »
This is actually the recipe that is printed on the bag of Quaker oatmeal. We made it a lot when my son learned to eat, around 8 months and older. We omitted milk, salt and sugar, which I wouldn't recommend more »
DO NOT DO THIS.
Really, I mean it. The workload isn't any less than when making chicken soup the normal way, in a pot on the stove. The cooking time (incl. pressure building and pressure release) is more »
Actually 3.5 stars - 4 from DH, 3 from me.
It tased fine, but Ithought it was a little bland texture-wise, it all seemed to be one big mush (it wasn't mushy, but I would have preferred the cauliflower... more »
Quite a nice dish, though I'm not sure I'd call it 'the best' - rather a good weekday dinner. We cooked them under the broiler - who knows, maybe grilling them would have helped? more »