wester's Profile

From: Soesterberg, Utr Netherlands

Joined: September 24th, 2009

About me: I love cooking, I love eating, I love discovering new recipes. I have so many cookbooks I sometimes lose track of which recipe is where - though this site helps a bit. I have gone low-carb in 2010, so that's different recipes to explore again. This also means I may not agree with my own reviews anymore if they were written in 2009 or before. ------------------ I have a lovely husband and ten-year old twins who also love eating. ----------------- You can also find me on LibraryThing, BookMooch and EatYourBooks, using the same handle.

Favorite cookbook: The Complete Meze Table by Rosamond Man

Favorite recipe: Melissa Clark's Roasted Broccoli with Shrimp

Daond Pasha (Meatballs with Pine Nuts and Tomatoes) from The Complete Meze Table

The meatballs were very tasty, but I did not really like putting all the pine nuts together - it made for fussy cooking and I think I would prefer finding a pine nut here and there instead of finding them... read more >

recipe reviews (741)
book reviews (74)
useful review votes (327)

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wester's Reviews

8 recipe(s) reviewed. Showing 1 to 8Sort by: Title | Date | Rating

Real Cooking

By Nigel Slater
Penguin Books Ltd - 2006

The coriander was really overpowering in this one. I would like to try it again with about half the amount given, so I can taste the other flavors as well.
I used creme fraîche instead of the given mix of yogurt and double cream, but it needed a bit more acidity. I might try just yogurt next time.

useful (0)  

Not bad, but not particularly good either. A bit too stodgy.

useful (1)  

This was a worthwhile variation on the theme "mackerel with something acidic", but not spectacular.

useful (1)  

Very aromatic, lovely texture. My husband won't have his parsnips any other way.

useful (0)  

Soft and soothing. Good comfort food.

useful (0)  

Even if you think you dislike beetroot, you must try this recipe! It has converted many people who thought the same, including myself. The taste is warm, sweet and deep.

You do have to start early, it needs a total of about an hour and a half in pan and oven.

useful (0)  

The flavors were really good, but I don't have a clue how any of the chicken bits are going to turn "crisp and interesting" if the heat is only going to be turned high after the wine is added. Next time give it some time on high heat without added liquids.

useful (0)  

Warming winter food with a nice twist - the spiced mash really adds something extra to this.

It does take a long time, over an hour. Start with the meat sauce, not the parsnips - you can do those while the meat simmers. Do peel the parsnips.

useful (1)