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

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

Ingrediëntenwijzer : smaken, texturen, recepten

By Sophie Grigson
De Lantaarn - 1992

This recipe is identical to Smothered Broccoli with White Wine from Eat your Greens.

useful (0)  

Nice Asian cabbage, simple to make.

I thought the recipe missed a hint of tartness, so I added a squeeze of lime (about half a lime to the whole recipe). That was exactly what it needed.

useful (0)  

Excellent. A sophisticated dessert with not that much trouble - if you have the right ingredients, which means a well-stocked spice cupboard, and Greek yogurt (or crème fraîche, which I used).

useful (0)  

A lovely deep-fried snack or appertizer of onion, almonds, lentils and vegetables, well spiced. Vegan.

When I saw her do this recipe on TV, she also served a simple sauce of dates and sherry vinegar with it. The recipe to that sauce is not in my book. Mix some dates with vinegar, chile and water, or make your own sweet and sour sauce to serve with this.

useful (1)  

I'm in two minds about this.
I do like the flavors, and I like having been introduced to dried limes. But grinding the spices in a pestle is near impossible with the combination of very solid star anise and somewhat leathery dried limes.
Next time, I will use preground star anise, or aniseed or even fennel seed, and I will make sure the limes are chopped very finely.

useful (0)