bunyip's Reviews
225 recipes reviewed. Showing 201 to 225Sort by: Book Title 
| Date | Rating | Recipe Title
Taste of Class
By Beverley Smith
Lansdowne Press - 2000
Not vegetarian, there's bacon in it. The author is right, it looks a bit ordinary, but it's delcious. And it's not bad as an omlette filling.
useful (0)
Tender
By Nigel Slater
Fourth Estate - 2011
Not difficult, if you remember to marinade the chops at least an hour ahead of time. Caramelize the apple pieces, fry the chops with their oil, deglase the pan with cider and finish with cream.
Delicious, though there is a lot of sauce, which makes me think that mash might be better than the suggested plain boiled potatoes.
useful (2)
Hardly cooking at all, more assembly really. I had trouble finding a dish big enough to take four apples and a quince (chopped up of course) in a single layer.
useful (1)
This is another of Slater's basically uncomplicated recipes, but you've got to have confidence in your pastry-handling abilities! The pastry is very, very short and needs to be rolled out between two sheets of baking paper.
I used little pie tins, not having small enough tins with removable bottoms. The pies turned out of the tins without any problems, notwiithstanding the anticipated breakout of juice from the filling.
That said, the pies were delicious and well worth the effort.
useful (2)
The method was (to me anyway) a bit unusual. Melt the butter with the sugar, honey and golden syrup - I know, but it's not as sweet as you expect - and mix into the flour. Then add the milk and egg and stir till you get a sloppy batter.
It all just fitted in my lamington pan, and the batter rose magnificently over the plums. The result was slightly sticky like gingerbread. "Is it a cake or a dessert?" asks hubby. As the title suggests, it's both.
useful (1)
I used dried apricots and cooked it in a moderate oven with a piece of baking paper over the top (under the lid). Served with rice. Could have done with a larger quantity of carrot, I think.
useful (0)
Vegetables
By Beverley Sutherland Smith
Viking Australia - 1994
So called because the recipe originated at the Russian Tea Room in New York! This is eggplant in a creamy, rich sauce, baked with cheese on top. Good lunch dish.
useful (0)
This is Beverley's Parsnip Puff (q.v.) and a very similar carrot puree, assembled in a shallow casserole in a checkerboard pattern, covered in buttered breadcrumbs and baked until just set.
Looks very impressive, but a bit fiddly for everyday meals. Of course it tastes delicious.
useful (0)
Unlike Jane Grigson's version which uses bacon, this relies on curry powder to give it a lift. I dunno, I always wonder whether jerusalem artichokes are worth the bother - you expend so much energy peeling the damn things you've already burned up the calories you get from eating them.
useful (1)
Very Simple Food
By Jill Dupleix
Hardie Grant Publishing - 2000
An inspired combination.
useful (0)
If you don't deep-fry, try these which are baked in a muffin tray. The quantity (12) can be halved. Great for picnics.
useful (0)
The original recipe is for stuffing pushed between deep cuts in a leg of lamb. On impulse I bought a boned shoulder and used the stuffing - anchovies, capers, lemon rind, garlic, parsley and EVO. Not bad at all.
useful (1)
Finding myself with a rindless lemon that had to be used I tried this ridiculously simple dessert. Cream, caster sugar and lemon juice, for goodness sake! Very rich. Only warning is that it needs at least three hours in the fridge to set.
useful (1)
From time to time I knock up something like this to use up left-over chicken, but I have to say that the sauce, which includes Worcestershire sauce and Dijon mustard, makes this very tasty.
useful (1)
I've made this a few times and it tastes OK, but I just don't seem to be able to achieve the promised golden crunch.
useful (1)
Virginia Hill's Learn to Microwave
By Virginia Hill
Viking - 1994
Yes really! It's not any qucker than the conventional method, but there are timees when it's more convenient.
useful (0)
A Year of Good Eating: The Kitchen Diaries III
By Nigel Slater
Fourth Estate - 2015
As Nigel says, you don't have to use focaccia so long as you have something to soak up the pan juices. I used polenta.
Very tasty although my juniper berries were rather ancient. I have bought a fresh packet and will definitely make it again.
useful (0)
Dill, bacon and pasta? It works a treat.
Results in something like carbonara, but thickened with cream and quite a lot of parmesan instead of eggs. Would be a good substitute dish for anyone who can't eat eggs, so long as you don't use egg pasta as I did.
I did the usual thing of adding a little of the cooking water, without which I think the sauce might have been too thick.
useful (0)
Quick and easy, provided you've got fresh shiitake mushrooms and Chinese sausage.
useful (0)
Asparagus and blue cheese - who would have thought?
Thin asparagus seemed more suitable, and of course I used Charmain Solomon's no-roll pastry, which doesn't need blind baking. Very rich!
useful (0)
I do like freekeh, it tastes better than either burghul or brown rice. I cook it in the microwave as if it were brown rice.
Used this dish as a side this time, but it would do well as a light lunch. It's quite colourful with yellow peppers and green herbs.
useful (0)
As often happens with Nigel Slater, his recipe does not need to be followed slavishly. Thus I used small porterhouse steaks, and frozen spinach (Jamie Oliver has convinced me that frozen is better value and less faffing around).
The final result was very a very good complete meal. Next time i will do it with chump chops.
useful (0)
You can have too much cooking lamb shanks in tomato. Using wheat beer makes a change. I ran into trouble with the pan boiling dry - and of course hubby had drunk the left over beer. Rescued with water, the final sauce was good.
I will make this again, but adapt it to the pressure cooker which should get the meat tender without losing too much liquid.
useful (0)
Smoked mackerel, like elderflower cordial, appears frequently in British cookbooks but is not readily available in this country. I substituted poached smoked cod with a satisfactory result.
The quantity is supposed to be enough for 2, but does not specify that they should both be men with hearty appetites. No matter, our dogs are used to gourmet leftovers!
useful (0)
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 served with a salad of asparagus and tomato for a light Sunday night meal.
useful (0)