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


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Website: The New Vegetarian - Ottolenghi (Guardian)

www.guardian.co.uk/lifeandstyle/series/thenewvegetarian
 

Very strange sounding combination of tastes that worked surprisingly well.
- Except for the celery, it's all stuff that's usually on hand.
- The recipe is advertised as serving 2-3, but the two of us ate it all as a one-dish meal.
- I had only about half the celery required. More would have been nice, but not strictly necessary.
- Used about 25% more green olives, to finish off the jar.
- Probably not for kids, unless they're fairly sophisticated eaters. (Raisins, olives, and capers?)
We liked it.

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A half recipe was a good amount for two.

Easy to assemble. A bit dry as chickpea things can be (mine were from the freezer without sauce), but otherwise tasty.

Served with Tomatoes, Preserved Lemons, and Sweet Red Peppers which we ended up stirring into the pasta for the added juiciness.

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