kaye16's Reviews
11 recipe(s) reviewed. Showing 1 to 11Sort by: Title 
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Website: Nigella.com
Now, who'da thunk than Nigella would be a good source for a vegetarian main course? Somehow I associate her with roasts and other meaty things.
It takes a bit of time to put this together, but there's nothing really hard, especially if you've played with phyllo/filo before.
It didn't take all the veg stock to get the rice cooked. (btw, 125g was 2/3cup).
When cut into, the tart smelled lovely, curry-ish, but the flavor was more subtle. Needed some salt, but a nice Indian pickle might provide that (for the leftovers).
The recipe calls for a 22cm springform pan. I had only a 28cm pan (actually I have 2 of these for some reason), but it was quite full. Don't think the smaller one would work in this case.
Tasty, nice presentation.
useful (4)
Very good, and fast.
Instead of only two plates for dipping the cutlets (mustard/egg/garlic/cinnamon and crushed corn flakes), I added a third with plain flour. Dipped that first, then the mustard-egg mixture, then the corn flakes.
She has you set the dipped cutlets aside on a rack to drain, but I can't say much liquid came off them. It gives a chance for the oil to heat up nicely.
useful (0)
Made a half recipe for the two of us. Very nice. Easy. I grilled the chops under the (gas) broiler rather than doing them in a skillet. Heated the sauce/marinade in a small skillet. The sauce was good with some roasted potatoes.
useful (1)
This was easy and we liked it a lot.
I had about 900g of something like lamb ribs. Being pigs, two of us ate it all; it probably would have served three.
Yum.
useful (0)
Definitely so-so. The meat was good but the sauce was forgettable. I used tawny port instead of ruby, but that shouldn't make it sweeter. Maybe with some nice red wine it would be better. Nice idea, but ...
useful (0)
This is about as simple a meal as you can get, and very tasty. Suspect this might become a what-on-earth-are-we-going-to-eat-tonight-and-nobody-feels-like-cooking standard. Yum!
useful (0)
Good enough, but a bit blander than expected.
The recipe calls for 8 dried figs, being 150g. I used 12 for 125g; this was too much.
Just noticed that I forgot to add the few drops of worcestershire at the end. That might have helped the blandness.
useful (0)
Fast, good, easy -- hard to beat. I served more or less the whole recipes as dinner for two: I had about 120g of chorizo and a 300g package of small scallops. Served over polenta.
useful (0)
An interesting meal. And fast.
- The recipe makes a huge amount of the pea purée. I'd guess only 400g would be needed, a reduction of 20%.
- Too much fat is asked. Just the oil would probably be enough.
After draining the peas, I put them back into the same pan and used my immersion blender to blend it all together. Much easier than the real blender and less clean-up.
I served with rice, and everything mushed together quite tastily. The picture at the site shows only the peas and scallops on the plate.
useful (1)
A one-dish meal, all in one pan (or two perhaps if you make the whole recipe). Could hardly be simpler and it's pretty darn tasty for the minimal effort.
I mistakenly got kip filets (i.e., skinless boneless chicken breast halves) from the freezer rather than thighs, so I cut them into thirds and stirred into the potato/onion/chorizo mixture about halfway through the baking time.
Salad as a go-with is nice.
Good party food, since it's pretty attention-free once it in the oven, needing only a stir halfway through.
useful (0)
Pretty darn good for an easy cake.
- Used a regular bundt pan, not the fancy-schmanzy thing shown. :-)
- Used the imperial measures, which still involve weighing.
- Used 8oz sugar (rather than 8oz); white and brown mixed, mostly brown.
- Used full-fat yogurt (that's all I make)
And worst of all ..
- Used only 4 eggs, rather than 6, because that's all that were in the house.
- Didn't dust with icing sugar.
Nevertheless it worked great and was very more-ish.
useful (0)