| Very good and easy to make.
There are some errors in the recipe, but nothing too major.
- Dice the potatoes into 2cm (1/4in) cubes ... probably should be 3/4in. The picture clarifies.
- My 2cm-ish cubes took much more than 6 minutes to cook. Maybe 10 or so.
I made a half recipe as a large side dish for two. |
| This recipe appears in Quick & Easy Indian Cooking. My review is here. |
| I forgot to start this early to allow time for 60min simmering. Oops. But I remembered that in Quick and Easy Indian Cooking, Jaffrey gives the option of simmering a dish for 60min or pressure cooking it for 20min (with less liquid). So I did that instead. Resulting in very tender pork in a yummy sauce.
I bought some organic tomatoes that turned out to be tasteless, so I'm sure this would be even better with proper tomatoes. |
| This was quite good. Not sure it's "budget" -- how many people have things like rice noodles, sweet chili sauce, fresh parsley, and fresh coriander sitting around the house? (Well, I usually do, but I don't think I'm a typical cook.)
It's also fast, which is nice.
- My boneless chicken breasts were also skinless. That worked fine.
- My rice noodles do not get "done" sitting 10min in just-boiled water. They need to simmer for a bit. This isn't a problem.
Served with the Stir-Fried Ginger Broccoli (recipe on bottom of page) as suggested. |
| Tasty, but didn't make very good patties. This can be my problem, since I've always had a problem with them.
- Used two 140g cans of crab, which left me a bit short there.
- Didn't want to use up my fresh bread, so used about half the amount of panka for the "filling".
- Used a store-bought nem sauce rather than making the chilli jam.
Two of us piggies ate all 12 patties between us. Probably this would be a better starter with three patties each for four people. |
| The kebabs were good, and the smashed potatoes with crème fraîche, chopped cilantro and red chili, and spring onions were a treat. |
| The salmon was ok, good enough, but nothing special.
But we both liked the lime courgettes/zucchini, even DH who is not a zuke fan. Long thin strips sautéed, then tossed with lime zest, lime juice, and chopped mint. Yum. |
| This was a hit.
There were no pork scallops in the shop, so I used turkey scallops instead. The filling was a little soupier than paste. I spooned what wouldn't stay in the rolls on top before baking.
Very delicious.
I forgot to make the Minted Yogurt, but neither of us missed it.
...
Made again, still a hit. Again with turkey scallop; veal scallop might be nice. Pork scallops would be good if I can ever find them.
Really, the rolls with the soupy paste/filling are so tasty, no extra sauce is needed. |
| Interesting and good, sweet and spicy.
I made a half recipe and cooked in two individual casserole dishes. Used Thai red curry paste for the "medium curry paste".
The recipes says you can make a "stylish starter" by cooking in 4 individual ramekins. Since the recipe serves 4, those are some pretty serious starters. Maybe 6 or 8 would be a better number. |
| From: 28 Cooks (reviewed 1st July 2013)A super salad of favas, simple to make once you've dealt with the favas. The fennel seeds were a perfect complement for the beans. There is a bit too much sauce for the beans. I had more shelled, peeled beans than required but could have used only half the vinaigrette.
I didn't really read the directions for preparing the beans well, since I do this several times a season now. The usual advice is to boil the beans for 30 seconds to 1 minute before shock-cooling them and peeling. 28 cooks has you boil them for 3 full minutes, which would leave you with mush, I think. |
| From: 28 Cooks (reviewed 29th October 2015)Very good food. Definitely a do-again.
I was cooking for two. Used lieu noir (no idea of English name).
- I had a 250g package of coleslaw-ish stuff, looked like about 6 cups. I made all the sauce (which was for 2 cups of coleslaw and should have been at least doubled). Used no honey. There was *more* than enough sauce.
- I made the Sazon by blitzing 1/4 teaspoon each of coriander seeds, cumin seeds, annatto seeds, garlic powder, coarse salt, and black peppercorns in the spice grinder. This was enough for the full recipe, but was not too much for two.
The coleslaw is good enough to serve on its own.
Yummy stuff altogether. |
| Made a half recipe with lieu noir, which seems to be a distant cod relative.
Pretty good and easy (and fast) enough to make.
The instructions have mix a bunch of spices and "dust" it on the fish, but the spices include grated fresh ginger and a crushed garlic clove (I grated mine), so the result is more like a paste to be spread on. Never mind, we liked it. |
| Have put this together; now waiting 10 days for results.
- Makes "1 jar" it says. This is a mightily big jar. Ten limes in sixths fills most of the largest (2-1/2qt?) of the nested pyrex bowls most people (my age, at least) have. I'm guessing I'll get it in a 1-liter/quart jar when it's ripened.
- First time I've ever seen so much asafoetida in one recipe--1/2tsp! (When I took a little Indian cooking course a long long time ago, our teacher said the little container of asafoetida that you buy would last a lifetime. I may have to buy a new one before long, or die soon. |
| Very tasty recipe, and fast.
Made half recipe, with half of most spice, but a whole red chile. The result was not challenging.
Served with Jeera Rice. |
| Very good rice. This may become my standard rice dish. Half recipe was a generous serving for two.
|
| Easy and really yummy. I tasted at some point and added more tamarind, since I thought more of that nice sour taste was needed to balance the sweet of the dates. Next time I'll double the tamarind asked. But definitely a next time. This is a favorite. |
| This jumped to the top of the queue as a favorite.
We can get 500g vacuum-packed packages of cooked beets, which I used for a whole recipe. Might use a bit less coconut milk next time, since there was a bit too much sauce.
Two of us ate a lot; this would probably only serve three unless they were dainty eaters. |
| Pretty good, and good for using up that extra bit of coconut milk leftover from another course.
|
| We didn't like this much at all.
- The cauliflower should be in bite-sized pieces. For a relish? I think it should be pretty well chopped up, not bite-sized.
- We found it too crunchy for a relish, but this could be because the pieces were too big.
- Nothing special taste-wise. |
| Ok, but Madhur jaffery's Gujerati Carrot Salad is better.
Honey not needed. |
| A really nice salad. Needs to be made a bit ahead of time so the flavors settle down. Nothing particularly "Indian" tasting. Would be good as a side for a bbq. |
| Good enough, but nothing very "tandoori" here. |
| These were pretty tasty, if a bit dry.
- I had only 350g of ground beef (rather than 400g) and made only eight kebabs (rather than twelve). Even with the full amount, twelve would have been more like smallish meatballs.
- I didn't add nearly enough salt, so we had to salt them at the table.
- The meat mixture wasn't firm enough to stay put even on my flat skewers. I ended up turning them by hand and using some wooden skewers to hold three or two together in the right position. I think it would be better to start with a pair of wooden skewers in each kebab. |
| Cooked these under the broiler. Delicious. They'd probably be good on the grilled on the barbecue too. |
| We really enjoyed this one. No banana leaves; parchment paper works fine.
Salmon fillet, topped with cilantro, mint, garlic, ginger, red chiles, ground cumin, ground coriander, brown sugar, lime juice, and coconut milk that had been blitzed into a sauce.
Very tasty and the salmon was nicely done. |
| Quite good and very easy to make. Used cod. (Shrimp can also be used used.)
N.B.: There is an error in the ingredient list, which says only "4 fresh green chilies, deseeded and". The following line is missing. I finely chopped mine. |
| These were a hit.
If you have everything ready (potatoes boiled, flavorings prepped), they finish up quite easily at the last minute.
Vijayakrar says these potatoes go well with chicken and fish dishes, but we thought they were quite fine with lamb.
Jeera, it turns out, is alternative name for cumin seeds. |
| Good.
I covered the broc while it was cooking and finally added a bit of water for the last minutes to help the broccoli cook it since the pan seemed a bit too dry to me. |
| Maybe meant as a side? We had it for dinner
Should be made with rice and moong dal. I thought I had moong dal on the shelf, but it turned out to be chana dal, which takes a bit longer to cook. A quick look online showed split peas as a substitute. I happened to have some yellow ones (but no green ones-->inventory failure), so used those. I soaked them for a while with the rice, but that didn't really work. They were still a bit on the crunchy side at the end.
In spite of all the spices (cinnamon stick, cloves, peppercorns, ginger, green chiles, cumin seeds, and ground coriander), this was quite a bland dish so the Lime Pickle was a nice addition.
I don't think this should be thought of as a 30-minute dish. Moong dal or split peas, either need more time to cook. |
| I was curious about how you can turn out a 30-minute naan. The answer is that you can't. This recipe takes a minimum of an hour. And, while the result was more or less edible, to me it tasted of baking powder.
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| Made this quite some time ago (2008, didn't realize I'd had this book that long). My notes say ...
Tasty but too thick. Covered cooking was 3x 5min. Might try 2x 5min. |
| Reasonably good taste. Poor texture, poor instructions.
- I used basmati rice, rather than jasmine, since that's what I keep in-house and I didn't think to buy jasmine this week. These cook the same as far as I know
- The result calls for 2-1/2 cups milk. I used almost the whole liter, and the "pudding" was still as stiff as could be.
The recipe has another unclear ingredient/instructions. It asks for 1 teaspoon of crushed cardamom seeds. I suppose he means for you to take the seeds out of the pods and crush them. That's what I did. But this is a 30-minute cookbook. Why not just use ground cardamom?
Very unhappy with this one and trying to think what to do with a bowl of stiff rice pudding to make it edible. |
| Very good. Onions and chicken thigh meat in a tasty sauce.
Next time I'll coarsely chop the garlic cloves instead of just crushing them as instructed. |
| Um, find another recipe. Madhur Jaffrey's paneer works.
This recipe says it makes 5oz of paneer; mine weighed in less than 4oz. |
| (I'm unsure if this is meant as a main or a side. I served a full recipe as a main, over plain rice. Two of us could eat it all. It would have served three easily.)
Not bad at all. Can't say it was fast, though. Too much measuring, chopping, etc. Once that's done, it goes together quickly.
(Dhanajeera seems to be a 1:2 mixture of ground cumin and ground coriander.) |
| The major problem with this recipe is that it calls for too much salt. That 2 tsps should probably be 1/2 or maybe 3/4 tsps. (I reduced to 1 tsp and they were still too salty.
I've been making Madhur Jaffrey's Onion Fritters/Onion Bhajias for quite a while. Those are tasty, but not really crispy. The major differences I see between these recipes are that Jaffrey uses an egg and a full cup of besan, rather then 5 tablespoons here, and Vijayakar adds baking powder. I wonder if that isn't the magic "crispy" ingredient?
I will definitely try this again, using much less salt and adding Jaffrey's extra spices (turmeric, cayenne, cumin seeds, and ground cumin). But we're definitely going in the right direction with our onion bhajis now. |
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| Good stuff.
I did mince the garlic cloves, rather than crush them.
Rather than baking meatballs, I made patties and we bbq'd them. |
| Half recipe for two, although I'm fairly sure the two of us could have eaten a whole recipe. It was delicious.
At the end of cooking, I thought it was a bit soupy still so I stirred in a bit of potato flour mixed with water. Zap, it was perfect.
A really delicious main course within 30 minutes. |
| Very good and very easy. Chop up some herbs and press into strips of salmon. Sauté till this fish is almost ready, stir in something creamy (crème fraîche, cream, etc.), add a squeeze of lemon and bob's your uncle, as they say. |
| A really nice and easy way to use up odds and ends or leftover cooked lamb. Seasoned with nothing but salt and pepper -- delicious! |
| Use up cooked lamb slices in an Indian-ish creamy tomato sauce. Not really sure why the lamb needs to be slices, shreds or chunks would work just as well. There was lots and lots of sauce (I've frozen extra to use for something). Good stuff though.
1may16: Made this again with less water/stock and less meat. This was fine. Very good. |
| Slater says this is a hot version of Madhur Jaffrey's Gujerati Carrot Salad. Personally I think Jaffery's version is better, and I'm not sure why a hot version is needed.
Slater has you frying thickly sliced carrots for 10-15min till they are tender. Maybe my "thick" was too thick, but they weren't really thinking of being finished after 15min, so I added a bit of water and cooked covered for a while, then cooked a bit more to get rid of the water before adding the mustard seeds.
Good enough, but I'd rather have Jaffrey's cold salad. Less work and it's quickly done. |
| Very nice. Fish strips tossed with lime, spices, and besan, then deep fried. Yum.
I used swordfish, which was on sale today. Was a nice choice since it's a firm fish.
Definitely a do-again. |
| From: The 30-minute Cook (reviewed 12th September 2014)Pretty tasty. Easy. Fast.
Recipe says it serves 2. Of course, when it asks for a pound of lentils, you have to wonder about that. I expect we'll get two meals for two out of this, served over rice.
I expect the final simmering should be covered, at least partly. My lentils were pretty dry when done.
The dish wanted lots of salt (I added only a bit) but some nice lime pickle easy took care of that. |
| From: The 30-minute Cook (reviewed 13th September 2014)Interesting and versatile recipe. A vegetarian main, although it could easily accommodate meat.
I used some blue cheese with the mozzarella. Although the mozza melts nice and stringy, we both liked the taste of the blue with the eggplant, so might skip the mozzarella next time.
We thought a thin slice of tomato or maybe roasted red bell pepper might be nice. A thin slice of a dried ham might be good.
Next time I might skip the flour and just wipe a bit of oil on the eggplant and cook the sandwiches on a grill pan, rather than frying them.
Good as made, and lots of ideas go on with. |
| A main dish for two. Quite tasty, easy, and fast.
- I thought this was a trifle salty; Ed thought it was almost uneatably salty. This is odd, since he's usually the one adding salt at the table. There was too much sauce, so it might to do reduce the soy and fish sauces a bit.
- I used aiguillettes of duck, the small narrow muscle behind the breast proper, from the freezer, no skin involved. Worked fine. The somewhat stronger taste of duck compared to chicken breast is probably better.
- Oops, no carrots in the house! I peeled some broccoli stems for the crunch. They worked fine, but we missed the color.
- It's December and there's mint growing outside. Wonder if we'll have winter this year.
All in all, we liked this even though it was salty. A satisfying meal. |
| This was a really nice, simple-to-make side. I had no red potatoes, so used some small Amandines; didn't peel them, but did cut into quarters mostly. Put frozen peas into a sieve before draining the carrots there. Quite nice. |
| A good take on a classic. Easy.
I used (homemade) seedless tomato sauce. |
| A good pasta salad. I usually use broccoli instead of green beans and cuke instead of celery for crunch. |
| A good pasta salad. I've used panga cut in strips in place of shrimp. That works too. |
| Another good pasta salad. Two of us ate it all for dinner, although that was a bit piggy. |
| A good quick soup. The quality of your chicken stock makes all the difference.
Serves 2-3 as a main (rather than 6). |
| Healthy? Maybe not. Tasty? Yes.
And can probably be made with stuff you have in house whenever you have some nice salami wanting to be used.
I usually use shorter pasta, rather than spaghetti.
Also, half of the butter&olive oil specified (with a note to try all olive oil next time). |
| Half recipe was a fast dinner with a salad. |
| Pretty and tasty.
Serves 2 as a one-dish dinner for two.
Half the butter is sufficient. |
| From the pantry and fast.
Made more or less a full recipe with half the spaghetti as dinner for two. |
| Good, fast, from the pantry if bacon is available. (Lardons would probably work too.) |
| From the pantry. Good and fast. |
| Good and fast.
Half recipe made lots of two.
Freeze up extra sauce. |
| Good and simple for a light dinner. |
| Good.
Green pasta would be pretty. |
| Good.
I used dried mixed shrooms. Added the red bell pepper to the sautéed veggies, just at the end (to avoid them being completely raw). |
| Really yummy. I'm not a chicken liver person, but this was good.
- Had 285g of chicken livers, so made a double recipe, out of which we'll get 6 servings rather than 8.
- Bet the bacon should really be pancetta; lardons would work too I think.
- Used some of my frozen tomato purée plus one (big) fresh tomato from the potager.
- Used fresh sage from the garden.
- Thought it needed quite a bit of salt and lots of pepper at the table.
We enjoyed. |
| This is really delicious chicken, easy to make. A bit time-consuming because of the marinating time, but otherwise not bad. Would hold well, making it good for a dinner party.
- Used 9 thighs instead of a whole chicken.
- Used 1 habanero (seeded) for the 1-1/2tsp chopped chiles. This was good, nicely tingly, but not challenging.
- Used about 2tsp salt; the first time I made this I noted that 1tbl indicated was too much.
Seriously good. |
| Fast and DEElicious.
The relish of onion, red chili, and coriander leaves was a nice touch. |
| Easy and very tasty. I didn't seed my chili, so it was nicely tingly.
The whole recipe will make three dinner servings, not four as advertised. |
| Easy and fast and tasty.
We have to deseed tomatoes here, so the sauce was a bit dryer that it ought to be.
Pretty good though. |
| I intended to make a half recipe of this for two, but the amount of salmon looked so little that I bought more, making more or less a whole recipe. Only used half the coconut milk and the rice noodles. Used spinach rather than bok choy. (Bok choy/pak choi in rural France isn't really a Thing.) Otherwise, more or less a whole recipe was a meal for two. It was delicious. Definitely a do-me-again. |
| Pretty good, and easy. Chopped cilantro is tossed into the boiling sweet potatoes 10 seconds before draining. Then all is mashed with crème fraîche. |
| On first bite we both thought this was a bit bland, and we both said, Hmmm, this would be better with a squirt of lemon juice. And it was!. This needs to be incorporated either in the topping, or squeezed onto the fish, to add some zest to the flavor. |
| Loved this.
- Made a half recipe, which might have served 3 as a side; two of us couldn't finish it. Used muguets.
- This would be a great main-dish sala, or to take to some kind of event.
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| This would have been excellent if the lamb hadn't been overcooked. I know it's hard to tell when it's all wrapped up, but I'd guess 20 minutes would have been better than 30 minutes. The flavors were delicious, though. As suggested, served with Mama's Greek Butter-Bean Salad. |
| Ainsley wins again. I made a half recipe with four thighs; should have made less. Thyme rather than marjoram. I buzzed all the marinade ingredients with the staff mixer. In one stage, rather than in parts as instructed. BBQ'd the thighs. Very more-ish. |
| Two parts to this recipe, the meat and the onion rings.
I've never made onion rings before and was surprised how easy and how tasty they were. The rings were first soaked in milk — is this usual? — then fried. One biggish (to me) onion served the two of us. If actually servied four, you might want to double this.
For my two steaks which might have been slightly bigger than asked, I made all the topping and that was fine. Again, you might want to double this.
Altogether, good food that made a nice meal in not too much time. |
| Quick, easy, and really delicious. I wouldn't call this a snack, it's a full meal. Doesn't especially need to be served in bread; just the chicken and cheese would be fine as part of a "regular" meal.
Had to look up, and then cut back, a recipe for "ground mixed spice", which was something new to me.
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| Yes, bloody Mary. Roasted tomatoes, vodka and all. Good stuff. I used chicken stock instead of vegetable stock. My chiles burnt in the roasting, but the tomatoes didn't seem to be done, so I added two more and there were done when the tomatoes were.
I made a whole recipe and will freeze about half, so the serving size is about right.
Little cups of this might make a nice starter or an amuse bouche. |
| This was really good, suprised me actually.
- The recipe is supposed to serve 4; two of us ate it all as dinner.
- My sweet potato was pretty wimpy, so I used so butternut squash also. No problem.
- I had only 200g of spinach. That was plenty.
- Added no honey.
- We both shook on a bit of Tabasco at table. Only made it better.
Definitely a do-me-again recipe. |
| This was surprisingly good. Authentically Asian? Maybe. Tasty? Definitely.
I made a half recipe as a main course for dinner. Might have been a bit skimpy for that.
- I used sb thighs, so no skin to remove and no bones to cook for the broth.
- I used a whole chili for the half recipe. The broth was nicely hot/spicy.
The broth is very tasty.
I thought this might be a nice starter for an Asian-ish meal.
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| This was good, but nothing special. The zucchini slices did not get done in the time the fish cooked. Tagliatelle might not be the best base for this. Maybe polenta? That's more Aztec anyhow. |
| Half recipe as dinner for two. Quite nice. I see now that I forgot the peas; that would have been even better. Used smoked paprika instead of plain. Good stuff. |
| A really nice fast dinner. We love what the Brits call runner beans, and the French call haricots coco plat, and we learned to eat as snijbonen in the Netherlands.
I used full-fat crème fraîche. And four rashers of bacon, since that leave four for breakfast. And whole wheat spaghetti. We liked. |
| From: All Recipes (reviewed 29th November 2011)Very nice and easy. Maybe not the very best instructions in the world, but not really a problem. I did use only half the olive oil asked, since it seemed the chicken would be swimming in oil; this worked fine. Easy to assemble. Pretty presentation. |
| From: All Recipes (reviewed 26th June 2012)Pretty darn good! In spite of finger twirling, I didn't get the hole large enough, but they taste and chew just like bagels! Definitely a do again, with some serious twirling for the holes. |
| From: All Recipes (reviewed 12th August 2012)I liked this lots, my DH not so much -- he tends not to like lemony things.
- The recipe calls for "2 zucchini", which is pretty vague. I used 350g (~3/4#) of seeded chunks. (Forgot to weigh beforehand.)
- I cut the sugar back to 1/2 cup.
Really simple to make. Dump everything in the food processor and buzz till it's smoothish. Chill and freeze. Yum!
|
| From: All Recipes (reviewed 28th November 2016)A super new addition to my suite of Thanksgiving pumpkin dessert recipes. Well-liked by everyone, even they one who would have preferred another kind of crumb base rather than ginger snaps. (I thought the ginger snaps, really McVittie's Ginger Nuts, were great.) Definitely a do-again |
| This was a pretty good, simple soup. It's basically a potato and leek soup, with a hint of caraway for flavor (plus marjoram, paprika, and white pepper, but these didn't assert themselves).
The soup would be vegetarian if you skip the crumbled bacon topping.
It takes a bit of clock time to prepare, but it's all easy with relatively unattended time in between.
It seemed like remarkably little water (1qt) asked to cook 6 whole medium potatoes, but it worked fine.
Would definitely do this again. |
| 4 for taste, 3 for instructions.
- Two people don't need 1-1/2 lbs of meat, which is ...
- "cut into 3-inch" pieces". What does this mean? 3x3? 3x1x1/2? 3x1/2x1/2? What?
- 1/2 cup of wine poured into a hot 12" skillet evaporates almost instantly. You're not going to bring it to a boil and simmer. I added another 1/2 cup just so there was something sauce-like there.
- I sliced my roasted bell peppers, rather than cutting into squares.
Tasty stuff, but this recipe could easily serve three, and would probably serve four.
We thought there was too much bread. Maybe serve as an open-face sandwich, or on a baked potato, or over rice or pasta. |
| A very nice tasty, cold soup. Just enough potato to thicken it, but not enough to give an earthy taste that would be too much on a hot summer day. |
| At our house, this recipe srved 2 as a the main course, tasty and fast. |
| Nothing fancy, but easy, fast, and tasty. Could be served in smaller portions over lettuce as a starter perhaps. |
| Kind of an omelet with lots of variations. |
| |
| Whiz the soy sauce and peanut butter (or any nut butter) in the blender, toss with some sautéed onions and some (leftover) cooked grain, and you've got a great tasting side for the rest of the meal. |
| Put everything in the blender, whiz, and you've got a great salad dressing. |
| This kind of thing seems a bit old-fashioned right now, but it was quite a good dish. Nothing fancy or spicy, just simple and good. My sauce was a bit runny, but I expect that's because I used my stick blender to buzz the not-quite-unfrozen ricotta and yogurt together. If I'd planned ahead a bit better, I could have mixed this by hand and it would have been a bit thicker. A short 1-1/2 cups of macaroni made about 4 cups cooked, as asked by the recipe. It might be nice to double the veggies (green olives, red bell pepper, and scallion). I think you could add lots of bits of different veggies it would be fine.
The recipe says it serves 4-6; I think 6-8 might be more like it. |
| Well, it sounded like a good idea.
The recipe says it serves 4. Those would be mighty hefty servings. I cut the recipe in half and we had much more we needed. I think 6 servings for the whole recipe would be closer.
Cut in half, the recipe looks much like Hazan's recipe from Classic Italian Cooking that I use most of the times I made fresh pasta, but with cocoa and sugar added. Those extra ingredients with no extra liquid made a mightily stiff dough. I added quite a bit of water just to get it workable and I'm sure it was still too dry. Rolling it to 5 was a bit tricky. It's a good thing I'd intended to stop there, because that was as thin as it was getting.
Rather than serving the pasta drizzled with honey and sprinkled with chopped pistachios, I served it drizzled with crème anglaise (store-bought, sorry) and sprinkled with chopped pistachios. Walnuts or other nuts would work as well, I'm sure.
Impressive on the plate, and a bit astonishing if you've never thought about the idea. Glad I made it. But don't think I need to make it again. |
| Chicken livers are not my favorite food, I must say, but DH likes them, so I try occasionally. This one is quite good. A half recipe was a quite nice dinner for two.
Chicken livers are so cheap, this has to be one of the cheapest meals you could make. Fresh pasta is nice, as called for, but I'm sure it would work with any dried pasta, long shaped.
Easy and fast to make. Tasty and healthy. |
| Unexpectedly very good. Also very easy and very quick. I made a half recipe, using a cup of tomato purée that I froze last summer. I bet you could use red pepper flakes instead of a real chili. I found the addition of ginger (slices) surprising, but it added a very nice taste to the sauce. |
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