bunyip's Profile

From: Melbourne, VIC Australia

Joined: December 27th, 2009

About me: I've been cooking for over thirty years, and I can remember the days before EVO, couscous and (ghasp!) microwaves. My cookbook collection reflects this personal and national gastronomic history. My own cooking has actually got simpler over the years, and I can do much of my repertoire without looking at a recipe. But I still love collecting cookbooks, although these days I'm a bit over food porn with great big colour photos - I really prefer food writing to recipes.

Favorite cookbook: The Cook's Companion

Salmon with macaroni from A Year of Good Eating: The Kitchen Diaries III

Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping. I... read more >

recipe reviews (225)
book reviews (106)
useful review votes (103)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

bunyip's Reviews

5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating

The French Kitchen

By Diane Hokuigue
Methuen (Australia) - 1983

Somehow one doesn't expect to find this in a French cookbook, but Holuige includes it to illustrate the technigue of putting meat into a pastry case.

Particularly helpful is her advice about whether to pan-fry or roast the meat beforehand. The assembly diagram is invaluable.

useful (1)  

Complete with basic instructions. You cannot go wrong with this, unless I suppose you use an unsuitable cut of meat.

useful (1)  

Agree with The Ducks Guts, thiis recipe is really a template. When I acquired my first stick blender I realised that you could make cream-of-anything soup, and here we have the basic principles.

useful (2)  

Really a lunch dish. Preceded by advice about creamed spinach (you have to use bechamel, just cream won't hold it together). A bit fiddly - you've got to separate the eggs and whip the whites - but you can get away with using frozen chopped spinach.

useful (1)  

An interesting variation on osso buco, with lentils cooked with the meat. Hearty fare.

useful (1)