wester's Reviews
740 recipes reviewed. Showing 51 to 100Sort by: Book Title | Date | Rating | Recipe Title 
Thirst
By Nigel Slater
Fourth Estate - 2006
A great combination, fresh, sweet and bright.
useful (0)
Koken met Sylvia Witteman : De beste recepten & een beginselverklaring
By Sylvia Witteman
Arbeiderspers - 2010
Recipe in Dutch.
Extremely simple, very good.
useful (0)
Website: David Lebovitz
Fresh and fragrant. This tabbouleh is a proper salad, not a bowl of bulgur with some flecks of parsley. I also likes the spices used, they give it a slightly exotic feel.
I used cherry tomatoes, Lebanese spice mixture, a shallot instead of the scallions, and I left out the bulgur altogether. I also slightly increased the mint.
useful (1)
On Rice: 60 Fast and Easy Toppings That Make the Meal
By Rick Rodgers, Frankie Frankeny
Chronicle Books - 1997
This does taste quite 'Chinese'. I wasn't very taken with boiling instead of frying the eggplant, but my husband was.
Next time I will egg-fry the rice going with this.
useful (0)
More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals
By Janet Kessel Fletcher
Harlow & Ratner - 1992
Nice, but not quite worth the the work.
Cooking the ribs takes the most time, all other parts of the recipe (except separating the leaves and the ribs, of course) can be done while they are cooking, so it's best to start with that step (step 4).
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Eat This Book: Cooking with Global Fresh Flavors
By Tyler Florence
Clarkson Potter - 2005
I made a deconstructed version of this, grilling the fennel and red pepper and using the rest as a dip/salad dressing. It was very good, the flavors really work well together.
useful (0)
The Abel & Cole Cookbook: Easy, Seasonal, Organic
By Keith Abel
HarperCollins UK - 2008
I think this is the best swede recipe I've found so far - as it says, creamy and slightly spicy. I'm still not exactly enthusiastic about the vegetable, but I won't mind getting one next time. Even the children were OK with it.
Three potatoes were not enough to line even a small baking dish for me, so the potatoes he means must be quite large. But actually, I think the recipe doesn't need them at all and I might make it without them next time.
useful (0)
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.
useful (0)
Moosewood Restaurant New Classics
By Moosewood Collective
Clarkson Potter - 2001
Sweet-spicy, very fragrant. It reminds a bit of Thai food, probably because of the basil-lime-ginger combination.
The only problem is I don't really know what to serve it with. The suggested beans mainly reminded me of the beans with pineapple I used to eat as a student, and I'm not sure fish would fare much better, although it would very much depend on which fish. Just some taco chips? A chunk of feta and some nice bread? I'll let you know when I find something.
useful (0)
RIVER CAFE COOKBOOK EASY
By RUTH ROGERS ROSE GRAY
EBURY PRESS - 2003
This looked spectacular, just like the picture in the book. It smelled very nice as well. However, the pumpkin didn't get really soft even after an hour in the oven, and after that it was a bit dry - I don't know if it was overcooked, undercooked or something else.
useful (1)
Jane Grigson's Vegetable Book
By Jane Grigson
Penguin - 1998
Peasant cooking. Plain, simple, delicious. It does need two hours in the oven.
useful (0)
Today's Kitchen Cookbook
By Stephanie Karpinske, Laurie Dolphin
Meredith Books - 2005
My husband thought this one should have been sweeter, I thought it was fine.
useful (0)
Sorbets and Ice Creams: And Other Frozen Confections
By Lou Seibert Pappas
Chronicle Books - 1997
Strawberry ice cream is always good, but this one is not much more than just good.
useful (1)
Thirst
By Nigel Slater
Fourth Estate - 2006
Fragrant but not sweet enough. Slightly disappointing.
useful (0)
Sophie Grigson's Sunshine Food
By Sophie Grigson
BBC Books - 2000
The rose water and mint really give strawberries a lift. Very easy to make, as well.
useful (0)
Real Fast Puddings: Over 200 Desserts, Savouries and Sweet Snacks in Under 30 Minutes
By Nigel Slater
Penguin Books Ltd - 1994
Not really a recipe, but certainly a very good idea.
useful (1)
Very good combination. Unless the strawberries are extremely ripe, it can use some sugar as well (1-3 teaspoons). And balsamic vinegar instead of lemon juice is nice too.
useful (0)
Real Fast Food
By Nigel Slater
Penguin UK - 1993
A good variation on scrambled eggs. Make sure the pan is really hot, the eggs stick less to the pan that way.
The sesame oil gives a nice accent.
I prefer to use less spring onions - unless he means a very small "bunch". 4 to 6 is enough for 6 eggs.
I added half a teaspoon of soy sauce, and a teaspoon of minced ginger is good too.
useful (0)
The Naked Chef
By Jamie Oliver
Kosmos-Z&K Uitgevers Utrecht - 2000
A nice and simple way to prepare bok choi and those other greens you don't really know what to do with. Nice and light, with a clear 'Chinese' flavor.
I also added some diced chicken right at the beginning to make it more substantial. This worked well.
useful (0)
Eat Your Greens (Network Books)
By Sophie Grigson, Jess Koppel
BBC Books - 1993
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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Website: Leite's Culinaria
Another variation on the fried cauliflower theme. Simple, tasty. The fish sauce added a nice extra kick.
I was out of cilantro so I subbed mint per the recipe. I wasn't wild about that, it tasted a bit weird. Cilantro would be better, and else I think I'd prefer parsley.
useful (0)
Cook-Off America: Prize-Winning Recipes from the Public Television Series (PBS Cooking)
By Bristol
Bristol Publishing Enterprises Inc - 1999
This was very tasty - basically a very refined cheeseburger.
I loved the leek mixture, the cheese/nut mixture, and the addition of walnuts to the burger itself. I could have done without the grilled tomatoes and the watercress - maybe I'll make a side salad of them next time.
I made quite a few ingredient substitutions: scallions for leeks, Danish blue for Stilton, balsamico for the port wine, hamburger buns instead of multigrain bread. I used a generic red wine. I don't have a clue what Paul Prudhomme's Vegetable Magic is, so I seasoned to taste. I added a bit of thyme to the cheese/nut mixture.
useful (0)
More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals
By Janet Kessel Fletcher
Harlow & Ratner - 1992
The sauce is very nice, but the cabbage is a bit too raw for my liking when prepared following the instructions. Next time I'd cut it in smaller pieces or cook longer.
Some caraway is also nice with this one.
useful (0)
The Anatomy of a Dish
By Diane Forley, Catherine Young
Artisan - 2002
This was quite basic, but it worked fine.
My artichokes needed quite a bit longer, but then they were big ones.
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Het grote vegetarische kookboek
By Susan Tomnay
Könemann - 1996
This is a lovely soup, very easy to make, and can be a main course as well. Great for feeding a crowd.
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Everybody Eats Well in Belgium Cookbook
By Ruth Van Waerebeek, Maria Robbins
Workman Publishing Company - 1996
Basic and good.
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Greens: A Country Garden Cookbook (Country Garden Cookbooks)
By Sibella Kraus, Deborah Jones
Unknown - 1993
Basic but good.
useful (1)
Real Fast Food
By Nigel Slater
Penguin UK - 1993
This is one of my favourite dishes, but I hadn't realized I actually have a recipe for it! Easy, tasty, and the kids love it too.
I use 100 g of cream cheese instead of the cream, and I often use frozen spinach. Possible additions (not all at the same time please): some thyme, some garlic, some white wine or a drop of vinegar, mushrooms. I usually serve it with a simple tomato salad.
useful (0)
The Williams-Sonoma Collection: Vegetable
By Marlena Spieler, Chuck Williams
Free Press - 2002
A classic recipe. Also works well with other greens or lettuce.
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Sophie Grigson's Sunshine Food
By Sophie Grigson
BBC Books - 2000
Very nice, but not more than that.
I did not feel the mascarpone added much. Maybe I will try the tomato sauce next time.
useful (2)
Website: Hugh Fearnley-Whittingstall recipes
www.guardian.co.uk/lifeandstyle/series/hughfearnleywhittingstallonfood
A good curry, and vegetarian. I like the way the eggs keep a slightly soft centre.
It was quite fiery, even though I didn't put in any chilies (I replaced them with a bit of bell pepper).
useful (1)
Website: Smitten Kitchen
Spinach and chickpeas? Doesn't sound exciting, does it? Well, it is, actually.
This is one of those dishes that is sure to become a staple. To start with, it tastes totally lovely. The slightly bitter silkenness of the spinach with the nutty firmness of the chickpeas, deepened by the richness of fried bread and the acidity of a touch of vinegar, finished with cumin and smoked paprika. Hearty, comforting, spicy, all of them. Hopelessly moreish.
It is also flexible - except for the spinach you might have all ingredients already. You can serve it as tapas, or cook some rice with it and have it for dinner. It is vegan. Oh, and have I told you yet that it tastes awesome?
Some notes on details: The fried bread should probably be either in or under this, not both. Unless you want it gluten-free, then I'm sure it will be fine without as well.
When I set out to cook this, I found I was all out of tomato sauce. I used an equivalent amount of mild Turkish red pepper paste instead. Great. Now I've tried both I can say I actually prefer to substitute the pepper paste.
It will probably work with frozen spinach as well, as long as it is whole-leaf or only roughly chopped. The feel of leaf should still be there, not the totally fine mush that cheap frozen spinach can be.
useful (3)
On Rice: 60 Fast and Easy Toppings That Make the Meal
By Rick Rodgers, Frankie Frankeny
Chronicle Books - 1997
Nice easy aromatic vegetarian meal.
useful (0)
Thirst
By Nigel Slater
Fourth Estate - 2006
The combination is fine, but I want a lot more spinach. I could hardly taste it here.
useful (0)
The Naked Chef
By Jamie Oliver
Kosmos-Z&K Uitgevers Utrecht - 2000
Spicy squash, basil & ricotta tortellini + crispy herbs / Tortellini van gekruide pompoen, basilicum
This is a lot of work, but worth it. Lovely combination of flavours. Vegetarian, too.
useful (0)
If you've never roasted squash, this is a very good recipe to try. It's simple and it's very tasty.
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Indian (What's Cooking)
By Shehzad Husain
Thunder Bay Press (CA) - 1998
This was very good: moist, spicy, with a slight crunch.
It did make too much topping. Half would have been plenty. I added the other half of the topping to some ground meat the next day and made meatballs - very tasty too.
It's a bit spicy for children, but I'm sure it will still be great with less ginger and chili powder.
useful (0)
Cooking With Spices And Herbs
By Editors Of Sunset Books And Sunset Magazine, Lawton
Lane Books - 1974
Really good flavor, easy to make. Doubled the spices.
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What We Eat When We Eat Alone: Stories and 100 Recipes
By Deborah Madison, Patrick McFarlin
Gibbs Smith - 2009
Very simple to make, lovely fresh and complex taste.
Those handfuls do add up, so be careful you don't make too much of this salad. And don't even think of making it with those tiny supermarket packets of herbs - you need to grow your own herbs or have a greengrocer that sells his herbs in big bunches.
I prefer cutting the herbs with scissors to tearing them.
useful (1)
The Anatomy of a Dish
By Diane Forley, Catherine Young
Artisan - 2002
This was OK. The dressing was sweet, creamy and aromatic, but somehow it didn't really work with the greens.
It made a lot of dressing, about twice as much as I needed.
useful (2)
Short-cut Rhodes: 60 Quick and Easy Recipes
By Gary Rhodes
BBC Books - 2000
Very simple to make, good flavor.
I liked it but the kids didn't.
useful (0)
Keeping it Simple
By Gary Rhodes
Michael Joseph - 2005
This is pretty much how I always make cauliflower - panfried with spices. The precooking of the cauliflower is not really necessary if the flowerets are small enough.
useful (0)
The Best of Food & Wine: Vegetables, Salads & Grains (ILLUSTRATED)
By Loretta M. Sala, Joanna Roy
American Express Publishing Corp - 1995
This recipe is by Madhur Jaffrey, and it shows. The beans are seasoned three times: first by spices that are boiled along with the beans, then a tarka (spices cooked in oil separately and added at the end of the cooking) and to top it, a chile/cilantro salsa. Together, this produces a well-rounded, fragrant and not overly hot dish.
The fact that the salsa is added at the last moment also gives opportunities for individuating the flavour: for children, you could make a salsa without chiles, even without onions, and move some of the chiles in the other seasonings to the salsa for adults. For the cilantro-averse, you could make it with parsley, etc.
Serve with rice.
useful (0)
A Taste of Heaven and Earth: A Zen Approach to Cooking and Eating with 150 Satisfying Vegetarian Recipes
By Bettina Vitell
Morrow Cookbooks - 1993
Sweet/spicy vegetable stew.
Makes a good soup as well, just add a bit more water and blend.
You don't have to include both carrots and sweet potatoes, either one will do. The cayenne is not needed. You can season with a stock cube (vegetable, or chicken if it doesn't have to be vegetarian) instead of tamari.
Vegan - just vegetarian if you choose to top with sour cream or yogurt.
useful (0)
Mesa Mexicana
By Mary S. Milliken
William Morrow Cookbooks - 1994
I can't really call these "spiced". There is just pepper and garlic in there, and it tastes totally uninspired.
The book isn't clear on what lentils to use, but I suppose they want brown ones. Red ones can't stand more than a third of the cooking time without totally disintegrating.
useful (1)
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories
By David Lebovitz
Ten Speed Press,U.S. - 2007
Spicy and sweet, easy to make.
I will experiment a bit more with the spice mix, perhaps more black pepper and less cayenne.
useful (1)
Website: 101 Cookbooks
Nice, but not very spicy, even though I doubled the amount of cumin given. It was necessary to increase the spices to a heaping teaspoon of both spices to taste them properly.
useful (1)
Het olijfolie kookboek / druk 1: koken met de olijf en zijn olie
By M. Spieler, C. Hubbard, J. Hurd-Cosgrave, J. van Gestel, J. Hosegood, W. Goemans-Wichmann
Lantaarn B.V., De - 2011
A lovely frittata variation. It looked like the picture in the book, too.
I served this with a green salad with an olive oil vinaigrette. This was not a good idea - the olive flavors reinforced each other too much. Next time I want a salad with neutral oil in the dressing.
useful (1)
Website: 101 Cookbooks
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.
useful (2)
Jamie's Dinners
By Jamie Oliver
Michael Joseph - 2004
Very quick, very tasty. More robust than the recipe suggests - it was 10 minutes between tossing the pasta with the sauce and serving it, and it was still very good. I don't know why he suggests a green salad to go with it though, as that salad is already in the pasta sauce.
useful (0)