wester's Reviews
740 recipes reviewed. Showing 101 to 150Sort by: Book Title 
| Date | Rating | Recipe Title
Couscous and Other Good Food from Morocco
By Paula Wolfert
William Morrow Cookbooks - 1987
This was good, and my husband loved it. However, I don't think I am going to make it again, as the Meatball Tagine with Spices and Lemon on the very next page is both easier to make and much tastier.
If you do want to make it, I would recommend increasing the spices.
useful (3)
This was my first encounter with preserved lemons, and I'm sure it won't be the last. They are quite interesting, a salty marmalade with a whiff of washing-up liquid - all in a good way.
That said, I found this salad very overwhelming, more of a relish than a salad. It needs food that is sturdy yet neutral to balance it. Maybe it would be more of a salad if I were to add some fennel...
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The Cuisine of Hungary
By George Lang
Bonanza - 1990
Quite basic, quite good.
Next time I will add the onion to the hot water as well, as it was a bit strong.
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Culinaria Germany
By Konemann
Ullmann Publishing - 2006
My husband and children assured me this was delicious (I don't eat bread or sugar anymore so you'll have to take it from them). It also was very easy to make: basically, layer bread and apples in an oven dish, pour some milk & eggs over, and bake. A great way to use leftover bread.
I would have liked a bit more detail in the recipe though. Does the sugar you sprinkle on the layers count towards the total of sugar in the recipe? I decided it was extra. For how long should it bake? Half an hour did it. Also, the photo suggested the egg whites should be whipped to make a merengue-like topping. I didn't, and everybody was very happy about the brown crispy bread on top.
ETA: Also great with banana instead of apple & raisins.
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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.
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Website: David Lebovitz
This was OK. Admittedly easy to make, it smelled lovely and tasted nice, but just not that special.
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Website: David Lebovitz
Very simple indeed, and very tasty.
Served this with rice and a simple cucumber salad. It was enough for two adults and two children.
My shallots took more like 20 minutes to cook, maybe they were too big.
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De Volkskeuken / 2 De Volkskrant kookt / druk 1
By M. van Dinther, M. Wijntjes, A. Bos
Meulenhoff, Uitgeverij - 2008
Recipe in Dutch.
Erg lekker. Het zoetzuur van de granaatappel, de licht bittere walnoot, en de zachte maar smaakvolle kip combineerden tot een prettig complex smaakprofiel. Naar suggestie van een ander recept wat koenjit toegevoegd, wat weinig verschil maakte. Ik & manlief vonden het heerlijk, de kinderen wat minder.
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Recipe in Dutch.
Lekkere kip, vond mijn zoon ook, mijn dochter niet zo. Salade maak ik er volgende keer ook bij.
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Recipe in Dutch.
Erg lekker, vonden de kinderen ook, en vullend genoeg als avondmaaltijd met brood. Soort kaas is flexibel.
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Website: Delicious Days
So this is how to make bacon bits for the salad! Simple and very lovely.
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Delicious: het vleesboek! 128x fantastisch vlees uit 6 jaar delicious
By
Fontaine Uitgevers B.V. - 2014
Book in Dutch - if you can't read the review, you can't read the recipe.
Lekker, maar niet echt goulash - misschien had er nog karwijzaad in gemoeten. Ik was ook niet weg van de verschillende kleuren paprika die er in gingen. De hoeveelheid paprikapoeder leek erg hoog, maar was uiteindelijk prima.
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Easy Indian Cooking
By Suneeta Vaswani
Robert Rose - 2004
This was pretty nice and tasted quite Indian. I think next time I'll add more tomatoes and just a bit more spices.
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This tasted good and quite Indian, but not very distinctive.
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This was simple and enjoyable. The vinegar is quite prominent in the end result. Served it with stir-fried cauliflower with cumin - a great combination.
I'm not quite sure what liquid to bring to a boil over a high heat in the third step - there is less than a cup of liquid to two pounds of meat, and some of that is absorbed by the meat. I added some water, but I had to boil that off later. Maybe next time let it sweat over lower heat instead?
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Website: Eat the right stuff
These flavors work very well together, and the packets are practical if you have to take your food somewhere. Good cold as well as hot.
I prefer using ready-made croissant pastry instead of normal puff pastry. The slight sweetness goes very well with the salty filling.
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Eat This Book: Cooking with Global Fresh Flavors
By Tyler Florence
Clarkson Potter - 2005
Excellent. A nice touch of orange and a good amount of nutty freshness from the arugula. The almond flavor could have been more pronounced - next time I will take more almonds and/or toast them first.
However, the freshness does not last long, so don't make more of this variation than you need right away. You can make the mayonnaise in advance, just wait with mixing in the extras.
I used this as a dip with celery sticks, and with fried potatoes. I loved it, and so did the kids. I will also try it with fennel.
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A very good fragrant curry powder.
I made one third of the amount, used mostly preground spices, and stir-fried some aubergine and cauliflower in it. excellent.
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Lovely, though not as spectacular as he claims. I fried the bacon in two pans, as I didn't want to heat up the oven for just a bit of bacon.
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Not bad at all, but I felt there were too many ingredients in this.
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A mayonnaise-based romesco. It works quite well.
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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.
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This was good. Easy and it tasted quite authentic. Next time I would like to add the paneer cubes a bit earlier so they can interact with the sauce a bit more.
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This was lovely, with a good crisp crust and a lovely lemony sauce.
The cooking time seems quite short, but with the cutlets really thin, and the chicken spending some time in the oven as well as in the pan, all worked out fine.
Pay some attention to the balance of butter and lemon juice. A bit too much lemon juice and the sauce starts to taste "thin".
The sauce is easier to eat if you quarter the lemon rounds. But if presentation is a big thing to you, you might prefer them whole.
I think half the amount of egg and flour would have coated the chicken just as well.
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The toasting instructions were fine. I was afraid this would be very hot so I toned down the chile, but like that it was barely noticeable. Next time the full amount of chile, or possibly other spices instead.
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Eat Your Greens (Network Books)
By Sophie Grigson, Jess Koppel
BBC Books - 1993
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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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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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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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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A lovely way to serve broccoli.
Goes well with pasta carbonara.
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Just very nice. Different but not so different as to become uncombineable.
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Simple. Nice.
Some tarragon is nice here, as well. And/or you can mix some tomatoes in.
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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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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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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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Nice zucchini salad, Italian style.
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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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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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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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Good flavor, nice presentation. I feel it would enhance almost any main course without taking centre stage.
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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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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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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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Eggs and Cheese: The Good Cook, Techniques and Recipes
By Time-Life Books
Time Life Education - 1980
A basic recipe, but quite good. Cauliflower does well in a frittata.
The recipe says to cook the cauliflower until the butter has been absorbed. After about 10 minutes I still saw no sign of this and proceeded with the rest of the recipe, with good results. I do think halving the amount of butter won't do any harm.
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My husband thought this was very good, I thought it could have used a bit more anchovies.
Nice and simple.
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Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril
By Emeril Lagasse, Pam Hoenig, Brian Smale
HarperCollins Canada / Non-Fiction - 1998
This has to be the easiest way to make home-made mayonnaise. It uses the whole egg, so no splitting and no leftover egg whites.
Also good with vinegar instead of lemon juice.
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The Enchanted Broccoli Forest...and Other Timeless Delicacies
By Mollie Katzen
Ten Speed Press - 1982
This was not very spicy, but it was nicely creamy with a good smoky/nutty accent.
I could have done without the tomato and peppers in the topping - the taste did not blend well with the soup and the redness just served to accentuate the beigeness of the rest of the soup. Just parsley and yogurt was much better.
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A bit too much lemon to really be creamy. Still a nice salad.
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English Food
By Jane Grigson
Penguin - 1998
I used this as an inspiration rather than following it to the letter. My fish was sand dab, I used some fish stock I still had and cream instead of butter for the sauce. I also added a small splash of white wine to the sauce. The end result was delicious. The mace went very well with the fish, and I wouldn't have thought of using it myself.
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A very basic quiche, but good.
I think it's better not to use added salt as the bacon is quite salty already. Also, it wasn't clear from the recipe to what temperature the heat should be lowered. I chose 180C and that worked out well.
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