These look great and taste lovely - a very sweet first bite, followed by an explosion of cranberry tartness. Like cranberry sauce, but with a much better texture. The children (4 years old) devoured them.

I found it difficult to find the right cooling time for the sugar syrup. I waited 6 or 7 minutes and still some of the cranberries made a popping sound, although I found no burst berries when they were finished. Next time I'll wait at least 10 minutes before adding the berries. And do drain them very well of the sugar syrup, or they will be quite difficult to dry.

Not so much a sauce as a highly flavored oil, but very good. I made some lovely scrambled eggs with it, and a salad with rocket and feta. Very versatile indeed.

The salad was a bit too salty as both the sauce and the feta contained salt. I think I will make my next batch without added salt. I also think I overheated the oil a bit, as the garlic sizzled a bit when I added it. It was still good.

A heavily bastardized and therefore much easier to make version of a Sicilian pasta dish (I have seen a much more complicated dish with exactly the same ingredients in The Silver Spoon, I suppose that's the original). A wonderful and very unusual combination of flavors and textures.

Extremely quick, very simple, and it does look like the photo.

A nice idea, but the way his recipe is described, it would be a bit too salty and a bit overcooked. I barely blanched the cauliflower, and halved the second cooking, but I would shorten even that.

Very nice. Maybe a bit too spicy to accompany "almost anything".

Sauerkraut-like. Good winter food.

I'm happy with any recipe that makes swede palatable, but it still doesn't make me smile to find one in my CSA box (groententas).

Be careful not to put too much yogurt in the mayonnaise and not to overmix, else the sauce gets very runny.

A good basic salad. I will make this again.

I can definitely think of worse ways to get your vitamins in winter than by this drink. Very sweet and still quite fresh. The colour is beautiful too, a creamy orange.

I would like the parsnip to be a bit more noticeable, I'll use a big one next time. The carrots and clementines, other other hand, were a bit too noticeable. I might halve the amount of them next time.

This was quite good, but it probably would have been better if the book wasn't so vague about the amounts. How much is a small bag of sprouts? A pack of bacon? I estimate an optimal ratio would be about bacon:carrots:sprouts = 1:2:4. On my first attempt I had too much carrot. And the "glug" of olive oil can be quite small, as the bacon and the butter will provide more fat.

This was OK, but not as good as the swedeophobia cure. And it still seems weird to put vanilla with something I don't like all that much anyway.

A nice combination of ingredients.

The gherkins actually taste sweet here, which is good - it must be some kind of contrast effect. There was a sharp edge to the flavor which I didn't like that much - I will go easier on the garlic next time, I might even leave it out altogether. 

Not bad, but it was the kind of dish I could have thought of myself as well, nothing surprising at all.

Excellent combination of flavors.

The cooking time given was much too short, I needed 15 minutes. I also used much less fish sauce.

I subbed red bell peppers for the chili peppers to make it suitable for children. I didn't have Thai basil so I used all ordinary basil. This was fine, but I can imagine this tasting even better with both basils.

This was well received by everybody, but I thought I should have taken a fattier cut of meat for a bit more depth to the flavor profile.

Very easy as well. You do have to start 24 hours before, but there is very little hands-on time - a few minutes for rubbing the meat with garlic, and then putting it in the oven the next day.

I will definitely make this again.

Okay, I guess. Just slightly too many ingredients with no particular synergy.

A good robust salad that didn't taste as weird as some of the ingredients suggest.
Adding some tomatoes, as well as or instead of the potatoes, works well too.

Nice but not very brilliant. Could use a bit more spice.

First a warning: this dish contains rhubarb but no sugar, so only make this if you like things really tart!

This dish got a very mixed reception at my home. I quite liked it, my daughter (of 3) devoured it, my son (3 as well) hardly touched it, and my husband thought it was ridculous, a waste of both rhubarb and lamb.

I combined this recipe with the recipe in Jane Grigson's Fruit Book. I included all herbs and spices, used lamb, and used water to cover it with.

I thought the taste was very different and interesting, but also really tart. If I make this again I might add some raisins to counter the tartness. Not sugar, I think that would change the character of the recipe too much.

A simple stew, but it did have everyone asking for seconds, and thirds, ... It smelled lovely, too. It seemed like a lot, and it was, but not as much as I thought. I guess it would serve about 5-6 people.

The liquid did not get absorbed, but that was fine, as it was very tasty. It just was a rather soupy stew.

I used lamb, and that worked very well. I don't think it would have been as good with beef. I served it over rice, which was perfect. Alternatively, it could be served with good white bread.

I added a bit of lemon juice at the end, a bit less than half a lemon.

This recipe makes me want to try the Meat Stew with Eggplants on p. 236 as well, as that is quite similar.

This is a very nice way to stretch ground meat - I fed 4 adults and 4 children on less than a pound of meat.

Personally, I did not find the taste very exciting, but everybody else liked it and the guests asked for the recipe.

I cooked it on pretty low heat but not very low as she says, I think else it would not have been cooked through in 20 minutes.

Next time, I think I will add the eggs to the meat one by one, instead of beating them first and then mixing. I think that will make it easier to mix everything together.

The combination of gurnard and an avocado salsa worked very well.

I made this without the beans (too starchy for me). I'm quite sure it would be even better with them.

This was simple and very tasty. I let the kale cook for 10 minutes more, as I like it really soft.

I guess I now know why I couldn't find any other recipes with the combination salmon/cabbage. There is no synergy at all between the salmon and the other ingredients.

It might be better when the salmon is poached for a shorter time so it stays moister, or when using sauerkraut instead of cabbage, but I don't think I am going to bother.

Not bad, not very good either.
I felt something was missing, but I couldn't decide whether it would improved most with lemon or with cream.

This is a wonderful lemon ice cream. The kefir (or yoghurt, or buttermilk) takes the sharpest edge off the lemon without taking any of the freshness away. The end result is quite like a sorbet. And it couldn't be easier to make: combine all ingredients, chill, and pour into your ice cream maker.

I always make this with plain yoghurt and Demerara sugar.

Nice aromatic meatballs with a hint of sweetness. Just not that special, really.

Easy, tasty and very pretty.

Baking longer at a lower temperature is better - at 350F the top gets really brown while the inside is still wobbly. Baking for 10 minutes longer at 320F/160C gives a cake that is done but not overbaked.

I don't know why this is called a salad in the title - the Turkish original says "köfte", which is a kind of meatball.

These little lentil/bulgur balls are ideal for vegetarians and even vegans, and meateaters will enjoy them too. Serve with a salad (a real one) and some bread.

Mine were a bit dry. I think next time I will put a tiny bit more oil in.

No surprises here - just what the title says. Nice and unspectacular.

A lovely slow-cooking winter dish. Comforting but with a mediterranean twist.

I left out the hot peppers and slightly increased the red pepper paste. The result was still spicy but not too hot.

I replaced the rose petal syrup with 1/4 cup sugar and a tablespoon rose water, and left out the nectarines. I suppose it will look even better if you have the rose petals in, but it did taste excellent, sweet and fragrant, the fruit flavors really enhanced by the subtle rose flavor.

The melon I used could have been sweeter, but in the finished salad that wasn't noticable at all.

I will make this one again.

This was really good, much better than I'd expected from the ingredients. Light and fragrant, but hearty as well. I will definitely make this again.

Very easy, very tasty. I used the version with cinnamon and paprika, but I will try the differently spiced ones too.

I do not share the bookwriter's passion for very finely pounded meat - I prefer my meatballs chunky. That probably did cause them to fall apart a bit with this recipe, but nothing too dramatic.

I liked these a lot.

Mixing the spinach with the meat makes a light and juicy meatball. It did tend to fall apart a bit - maybe I should chop the spinach finer than I did.
The second time they didn't really fall apart. I made it with beef instead of lamb, no bread, and just one egg. Maybe I mixed everything more carefully.

This recipe produces a large pan full of meatballs, but as a lot of the volume is spinach, it was quite easy to finish it with three adults and two children. I did need to brown the meatballs in batches.

A nice combination, but way too much coriander. I'll use one third next time.

I really like this salad. Bold flavors and a good combination of textures. Easy to make as well, but you do need to start on time to chill the salad.

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 all in the same place. Also, I had an issue with the amount of tomato - it was way too little to come "just about level with the meatballs" with addition of "a little more water". Next time use more tomatoes. With these tweaks, excellent.

This may be "more restrained" than the salad it was based on, it is still about "flavorful excess". Big bold flavors, not for the garlic-shy.

This was a nice salad, fresh and summery (my husbands words) at a time of year when fresh produce is not that abundant yet while you do want it to be. The hazelnuts work really well with the celeriac. I used butter lettuce and a handful of parsley instead of the arugula, which worked fine. I do think I wouldn't mind some mustardy mayonnaise instead of the vinaigrette. I did not think the sausages had any special interaction with the salad, I think any meat would work as well. Or cheese or eggs.

I liked it very much that she said how large the celeriac should be. I had suspected for a while that Dutch celeriacs might be bigger than American ones, and now I'm sure. One Dutch celeriac should count as two or three foreign ones.

Very easy, very tasty. The mayo really is the finishing touch (I used sambal instead of harissa).

A good robust salad, with well-balanced flavors. I'm not that sure the walnut oil adds much, but all the other flavors complement each other very well.

With rice, tomatoes and hard-boiled eggs this made a nice vegetarian dinner.

This was not what I expected - it was not blazing hot at all, just a nice background kick. Very tasty. Even the kids loved it.

It did not say what vinegar to use, I used white wine vinegar, which worked fine.

Good basic fare. Not spectacular, but I didn't expect that. Can be used as a vegetarian main if the amount is doubled.

Both the combination of ground beef and ground lamb and the inclusion of mint were nice little twists on the standard meatball recipe. However, the effect was very subtle. I doubled both the mint and the relative amount of lamb, and I think they could both be increased more to make it even better.

An original way to serve onions. I made it without Parmesan (cheese hater in the house) and it turned out fine.

Nice, sweet, fragrant, but a bit one-dimensional. It wants some other spice to give it depth - I just haven't worked out yet which one. Coriander improved it, and I'm going to try cumin as well.

Lovely sweet drink.

"Sweet rosewater milk drink" would have been a more appropriate title - the rose water is very prominent and the apple is hardly noticeable. I will try replacing the sugar with a banana, I think that would be nice too.

This was lovely. The method is very simple: poach some lamb meatballs in a broth of spices (and onion and parsley). The meatballs don't even need to be browned. I hadn't really expected much, but it all comes together brilliantly. The meat juices mix with the spices and the lemon that's added at the last moment to make a golden, mildly spicy and very well-balanced sauce. Definitely a keeper.

I did not bother with the re-grinding of the meat mixture - I like my meatballs a bit chunky anyway. I used quite a lot of cumin in the meatballs (the recipe says "to taste") - a full teaspoon.
Start the sauce first - while it's cooking there is plenty of time to make the meatballs.

I tried this with beef too, but I definitely prefer the lamb.

To color the meatballs evenly, it is advisable to turn them once.