kaye16's Profile

Joined: December 21st, 2009

Latest review:

October 17th, 2022

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >

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kaye16's Reviews

14 recipe(s) reviewed. Showing 1 to 14Sort by: Title | Date | Rating

	Artichoke, Goat Cheese, and Olive Pizza From: The Bold Vegetarian (reviewed 29th May 2018) A good combination for a pizza. I did use a lot more goat cheese than asked (the bigger half of a family-sized 300g log). Assembled it on the asked for Quick Pizza Dough with a base of Green Rouille.
	Carrot-Apple Halwa From: The Bold Vegetarian (reviewed 3rd June 2017) Pretty good stuff. Easy enough to make while other things are going on; you just need to stir a bit fairly often. I think whole milk might have been better. We ended up adding a dab of cream at the table. Four servings is accurate.
	Chocolate-Glazed Banana Cake From: The Bold Vegetarian (reviewed 6th May 2018) Very yummy cake. - I used walnuts for the streusel, since I didn't seem to have raw cashews as I thought I did. - I used grapeseed oil instead of canola, since I'm one of the people who finds canola oil has an odd taste. - I was worried about my whole wheat flour being out-of-date, so I used 1cup whole wheat and 3/4cup cake flour. This was fine. - The raisins were ok, but unexpected. Could easily be omitted. Topped with Light Chocolate Glaze. A half recipe of the glaze would have been sufficient. Very more-ish.
	Gingery Squash Quiche From: The Bold Vegetarian (reviewed 28th April 2019) One of the best butternut squash quicke-y things I've had. - I used Judith Jone's Tart Dough from the freezer. (When I make this, I make at least one extra and freeze it.) - Didn't feel like chopping a chili, so I used red pepper flakes, about 1/2tsp. - I forgot to defrost egg whites, so I used three whole eggs, rather than two whole plus two whites.
	Green Rouille From: The Bold Vegetarian (reviewed 29th May 2018) Roasted green bell peppers are not my usual idea for a pizza base, but it was good.
	Grilled Eggplant and Toasted Pecan Salad From: The Bold Vegetarian (reviewed 3rd June 2017) I neglected to notice that this was in the Salads and Side Vegetables section. I made a half recipe and it was a pretty skimpy main, even served over brown rice. The eggplant was tasty enough, but the Two-Tomato Jam recommended as a go-with made it delicious.
	Light Chocolate Glaze From: The Bold Vegetarian (reviewed 6th May 2018) Very good. For the Chocolate-Glazed Banana Cake, it would be okay to halve this recipe, unless you have a use for the extra.
	Peas and Potatoes in a Pocket From: The Bold Vegetarian (reviewed 10th December 2018) Good idea, but not the best recipe.This is kind of a samosa filling (potatoes and peas) stuffed into a pita pocket. Didn't quite work well because the filling was way under-seasoned.
	Quick Pizza Dough From: The Bold Vegetarian (reviewed 29th May 2018) Something wrong with the recipe. I used the breadmaker to mix the dough. When it was ready, it was still pretty soupy and not ready to be the bottom of a pizza. I added about a cup of flour to get it to usable; suspect the 2cups of flour asked should really be 3cups. Made a good pizza bottom.
	Red and Green Polenta From: The Bold Vegetarian (reviewed 14th May 2018) Good. Served with Sweet-and-Sour Cabbage with Peanut Sauce as suggested. I cooked as I usually do polenta. Since I was making a half recipe, I only used red bell pepper. Forgot the cilantro; that would be nice.
	Sesame Eggplant and Spaghetti From: The Bold Vegetarian (reviewed 31st March 2017) Serves two as main (what I did) or four as a side dish, or perhaps more. As a main, there were two very full servings. Accompanied by a salad, it filled us both up. - I used whole wheat spaghetti, rather than plain or quinoa spaghetti. - I buzzed all the spice paste ingredients in the jar of my staff mixer. That worked fine. - I used unsweetened coconut for the spice paste, rather than sweetened, and it was fine. - Nothing hard, but the cooking took quite a bit of time. I expect the sauce could be made ahead and briefly reheated at serving time. The dish itself (especially with the WW spaghetti) is your basic brown food. I combined the recommended garnishes (cilantro, red bell pepper, sweet onion) for a topping that provided color and a nice bit of crunch. Altogether a very pleasing dinner. (The spice paste uses toasted and ground sesame seeds. Isn't this tahini? That might save a a step.)
	Sweet-and-Sour Cabbage with Peanut Sauce From: The Bold Vegetarian (reviewed 14th May 2018) A fusion of German and Indian cooking. Hmm... A little strange at first bite, but really quite good. I made a halfish recipe, but used most of spices. It definitely wanted more water to cook the cabbage. I went very short on the sugar for the peanut sauce; a bit short would probably be better.
	Two-Tomato Jam From: The Bold Vegetarian (reviewed 3rd June 2017) Definitely a keeper. Not sure why this is a jam rather than a chutney. By either name, it's already a favorite.
	Yam and Chick-Pea Masala From: The Bold Vegetarian (reviewed 5th January 2019) This variation of Yam Masala (p144), with chickpeas added, is a main dish that serves 2. (Serving 3 as Kirchner suggests would be a bit skimpy.) I served this over brown rice. The recipe suggests using onion, tomatoes, and cilantro as a garnish. Since I'd already made Madhur Jaffrey's Cachumber as I side, we just used that as a topping. Easy to make and very tasty.

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