bunyip's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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Website: Guardian Recipes
www.guardian.co.uk/tone/recipes
Definitely hearty winter food. Needed extra liquid. Quite tasty in an earthy sort of way but not very exciting.
I used pearl barley.
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This would do as a vegetarian dish in its own right. It also includes red capsicums, black olives, mushrooms and onion. We had it with roast lamb and there was no need for any other vegetable.
The recipe is very vague about quantities, but next time I'll have a clear idea of how much mushrooms I need. Whatever, you do need a deep baking dish to accommodate the layers.
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This tasted fine, in the manner of old-fashioned vinegar cakes, but it didn't rise much and was a bit soggy. I'm wondering if the quantity of flour given is insufficient.
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More interesting than your regular cheese scone since they contain rolled oats. Not heavy, but not exactly light either on account of the oats and the considerable quantity of cheese. Dan specifies a large bunch of parsley but I managed very well with half a small bunch.
Made 12 standard scones. The finished product looks and smells very appetising and tastes delicious.
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Hugh Fearnley-Whittingstall must be the world's leading exponent of cooking with cider! Being very fond of parsnips I thought I'd give it a try, especially since it's ridiculously easy.
I used a fairly dry cider. The apple flavour sits on the back of the palate - a sweeter cider might make it more dominant. Don't think the optional cream is necessary.
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This is one of those recipes that is very adaptable. I don't much like chorizo but find that a couple of teaspoons of smoked paprika gives the same flavour. Likewise I substitute a shake of tabasco for the chiili.
Too easy, and only one pot to wash!
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A Dan Lepard recipe. Actually it was the pastry I was keen to try. Strong white flour and spelt flour, butter, cream cheese, egg and grated cheddar. I had to work the cream cheese into the flour and butter by hand - the quantity (450g of flour) is too much for a standard food processor.
However, after much effort (very therapeutic as I had just had a phone call from somebody I loathe) the pastry turned out very well. Ideal for pasties, easy to handle producing a crisp but not crumbly crust.
I made four pasties (only needed two sausages) and froze the remaining half of the pastry. It would work well with any savoury filling.
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Really easy, the sauce cooks while you boil the spuds. Then add a firm fleshed white fish for just two minutes. The whole thing is ready in less than half an hour.
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