wester's Reviews
18 recipe(s) reviewed. Showing 1 to 18Sort by: Title 
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Eat Your Greens (Network Books)
By Sophie Grigson, Jess Koppel
BBC Books - 1993
Annabel's Cauliflower Salad : page 225
Another amazing transformation of the humble cauliflower. Creamy, nutty, with just a hint of heat. It could have done with a bit more sauce, though.
I served it with mackerel and rice, but I think it could be combined with about anything.
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Nice combination of ingredients. Sweet and aromatic.
Goes well with chickpeas.
My husband thinks there's too much vinegar in it, though.
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Carrot and mint salad : page 57
This does have promise, but I don't like the mint wilting when added to the hot carrots. Next time I will add it when they have cooled a bit more.
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Creamed leeks with orange : page 114
I am sure this will be very nice if you find the right main dish to serve it with. Both the leeks and the orange stand out clearly and they combine well with each other. However, it is quite stodgy, so you have to make sure the rest of the meal is not. Also, make sure it doesn't get too thick.
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Dry Spiced Cauliflower : page 229
There was a slightly bitter taste to this one. Maybe I did something wrong, but I am not going to try again, I've got plenty of this kind of recipe.
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Fennel Salad : page 46
Simple. Nice.
Some tarragon is nice here, as well. And/or you can mix some tomatoes in.
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French Beans with Cumin and Almonds : page 246
Just very nice. Different but not so different as to become uncombineable.
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Indian spiced squash : page 138
Sweet and fragrant. Very good.
I served it with stir-fried bok choy which was good in terms of contrast - you want something bitter/salty to go with this - but not brilliant in ethnicity combination. Next time I'll choose a more Indian greens dish to go with it.
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A bit like zaziki, but with spinach instead of cucumber. Nice but not spectacular. I used natural yogurt instead of Greek, and I already found it a bit cloying like that.
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Parcels of cauliflower and broccoli cheese : page 228
Good flavor, nice presentation. I feel it would enhance almost any main course without taking centre stage.
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Parsnip, Carrot and Cauliflower Korma : page 82
Nice, spicy, creamy. Vegetarian. Will probably make again.
I just feel there is still room for improvement here. Some slivered almonds? Cardamom?
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Pasta with Savoy Cabbage and Shallots : page 211
A very original way to serve Savoy cabbage.
If you want to make it a bit more substantial, some smoked tofu works well.
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Roast poussins with fennel : page 45
I made this with chicken fillets instead of poussins - I just wrapped them around the fennel. It was very nice, and the kids loved it as well. The sauce was a bit bland. I added some cheese to it, which was was an improvement.
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Sautéed Turnips with Cumin and Lemon : page 72
If you have turnips, this is a nice way to serve them.
Don't add the lemon zest too early or it will turn bitter.
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Slow-cooked cabbage with lemon : page 209
As the book itself says, cabbage cooked this way 'softens down to a nutty, mellow flavor'. Just lovely.
I like it with red cabbage too (increase the sugar a bit and add cloves, cinnamon and some cooking pears in small pieces).
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Smothered Broccoli with White Wine : page 219
A lovely way to serve broccoli.
Goes well with pasta carbonara.
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This was good, even though I forgot the fresh coriander (cilantro). The flavors combined well and the end result was quite subtle.
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Nice zucchini salad, Italian style.
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