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The dish itself, the flavours, at least how I made it, that's a solid four star rating - it was delicious! Everything else - the time management, the style of writing, the layout, - oh, and did I mention...
more » 11th November 2018 The shortcrust pastry was excellent, the filling was nice, but one thing went wrong pretty badly - it didn't bake at all. The recipe says to bake at 175 C in a convection oven for 45 min, but when I checked,
more » 3rd November 20183rd November 2018 Not too bad. The reason why I'm giving a two star rating nonetheless is because although this recipe is actually titled "Nie wieder matschige Kartoffelpuffer! So werden sie garantiert knusprig" (something...
more » 21st October 2018 Be warned: it's a lot. I made half a recipe, and half of that (= a quarter recipe) was enough for the four of us to be served with spaghetti on two nights, so enough for 8 servings.
It tasted very nice,
more » 21st October 20189th September 2018 This was awful, oily, and using bad technique. I would have expected this to be stir-fried and steamed (because why else would you use a wok?), and 'medium heat' does not work in that context. Also, you'll
more » 9th September 2018 I actually only had a little more than a pound (500g to be precise), so I reduced the amount of sugar and spices accordingly (I used 150 ml /115 g of sugar - 100 ml brown sugar, 50 ml white - instead of
more » 2nd September 2018 In terms of chocolate, this cake is serious business. Such a load of chocolate (meant in a good way!)! The banana pales a bit in comparison, but is still there, subtler than in a normal banana bread. Nice...
more » 25th August 2018 Very simple, very delicious. Makes a soft chocolate glazing. Also usable as cake filling.
more » 16th August 201816th August 2018 Nice, but not in any way comparable to the others we've had until know. Taste before you freeze them -I used more than double the amount of honey (instead of agave syrup) with the kiwi. For the cherry,...
more » 26th July 2018So the best part seems to be the gravy? :)
more » 25th July 2018 Very, very delicious! I only made the strawberry part, though.
I had a few issues with the strawberry recipe. After puréeing them, I put them through a sieve - and absolutely nothing got stuck in the
more » 14th July 2018 Really nice! I used Greek yoghurt instead of sour cream as that was what I had, but in hindsight buttermilk might have been nice as well, or a bit of both. I didn't measure the raspberries after sieving,
more » 14th July 2018 Very nice! They even taste quite creamy (unless you take a bite, in which case you'll notice the water cristals). I used honey instead of agave syrup, and used nearly double the amount. The subtle honey
more » 9th July 2018 Nearly as abysmal as Germany's performance last week at the World Cup, but not quite (I was actually making this pie crust while Germany was playing their last game, that is to say, while they ran right...
more » 30th June 2018 A really delicious pastry, crisp even on the bottom, and according to my husband it wasn't even that hard. Off to go buy her book...
Used in the Freeform
more » 30th June 2018 I have a confession to make - this galette was so good I not only licked my own plate, but also those of my kids.
There are only two minor things we'd change; one is that it's too much sugar - we used
more » 30th June 2018 Very nice. I was very glad that the chicken pieces (we used chicken legs and thighs) turned out both cooked and not overcooked. We actually skipped the last part with butter and cream, and it was very
more » 24th June 2018 Nice, but the dressing was pretty overwhelming, especially since we had only added half the anchovies (to the salad, and all anchovies in the dressing). Also, there's an anourmous amount of dressing, I...
more » 23rd June 20189th June 2018 Very refreshing lemonade! I think we used less lemon juice (my husband made it), but then again it's hard to tell when the amount of lemon juice is given in lemons, not in tbsp/tsp or ml.
more » 29th May 201829th May 201827th May 2018 Oh bullshit! Big words about how you can recognize a great cook by the look of his home fries, but no clues whatsoever how to make them well (which means crispy, to me) - high temperature? low temperature?
more » 27th May 2018 We made these a while back, so my memory is slightly hazy, but I think we really liked them but found them unsuitable as a main dish because they're, well, an appetizer. Very delicious, but not very filling,
more » 27th May 2018 I normally roll my eyes if I ask my husband for input for our weekly meal planning, and he comes up with yet another recipe from Serious Eats, like he does most times - far too often, I find these recipe
more » 27th May 2018 For some reason, cooked carrots and salad just don't work in my mind - but once I realized that I simply needed to mentally file this dish as a vegetable side dish, it was actually very nice. Personally,
more » 27th May 2018 This is an excellent cake, and you definitely wouldn't expect it to be gluten-free. I tried both versions; the one with icing was the absolute winner. I don't know why, but the one with syrup tasted bitter...
more » 27th May 20185th May 2018 This seems to be an English version of Kapsalon - lots of things that are delicious on their own because they're heavy on the fat are thrown together
more » 22nd April 2018 Quite nice, but a little dry, possibly because Ididn't get the salmon out of the oven in time; but I suspect the whole dish is probe to being dry ad it doesn't really have a sauce, and what's a pasta dish...
more » 20th April 20182nd April 2018 Nice and moist coconut cake - even my husband enjoyed it, even though he isn't a big fan of coconut cake.
more » 17th March 2018 Just saw that I've never reviewed this recipe! Nice dish, though we've never made the celeriac mash, just the braised beef.
more » 17th March 2018 The cheese sauce was very delicious; but the recipe did't include a red sauce but just uncooked passata. While we are always grateful to skip any unneccessary steps, making a red sauce isn't one of them.
more » 10th March 201820th February 2018Hi Kaye, I just noticed that you're posting your reviews to a different page/version of the book than everyone else (http://www.cookbooke
more » 31st January 2018 We made these for Christmas morning - brilliant! Really enjoyed them, especially since you could just pop them into oven without any work (not that I would know, ha!). DH's only complaint was that making...
more » 7th January 2018 Surprisingly tasty, actually. There's one major flaw - the recipe only calculates half an aubergine per serving - that was what my one year old (12.5 months!) daughter ate in one sitting (admittedly, we...
more » 7th January 20185th January 20181st January 2018 Very nice. The vanilla flavour wasn't very strong, though I'm not sure if maybe my vanilla pod was too small (and whether or not he meant vanilla sugar with 'ground vanilla' - never heard of such a thing)....
more » 13th December 2017 I actually merged this recipe with my usual recipe for red cabbage with apples, or rather:
more » 8th December 20178th December 2017It was re-opened by a couple of (ex-)employees as Scheltema in a new place near the Dam a few years ago, after Polaris finally went bankrupt. I only went to see it once, but it's really nice; bigger than...
more » 27th November 2017Yes, that used to be Scheltema (then Selexyz, then Polaris, now they've re-opened in a different location as Scheltema) - we always just kept referring to it as Scheltema.
more » 26th November 2017Haha, yes it does (published by Penguin, RRP £ 8,99). Where did you get yours? I bought mine at the American Book Centre at the Munt, about 11 years ago I think.
more » 22nd November 2017 Basically Paella, without the seafood.
It's very delicious (I probably would have given a four or five star rating), but we made one mistake that made it hard to see if by doing so, we actually remedied...
more » 12th November 2017 Disgusting, just plain awful! Way too many flavouring ingredients, and to make matters worse, they weren't even fully cooked!
more » 12th November 201712th November 201710th November 2017 It's nice when done well, but it's definitely not easy (not in the meaning of 'not complex'), and it contains several mistakes.
1. Both the potatoes and the aubergines need to be fully cooked. Baking...
more » 10th November 2017 We didn't actually add any of the spices, we only used this recipe for parboiling and roasting carrots and parsnips as the spices wouldn't have worked well with the
more » 14th October 2017 The idea is very nice, the execution - just awful! So many details are wrong with this recipe, nearly all of them a question of quantity and proportion.
First of all, the marinade for the salmon consists
more » 12th October 2017 One-pot dish that you can easily prepare in advance; just follow the recipe, but stop before adding the yoghurt, pasta and feta. We couldn't get orzo and used fusili and chopped cannelloni instead, and
more » 8th October 2017 You'll need two cans of tomatoes instead of one, and we used mascarpone instead of ricotta. Serves six.
more » 5th October 2017 Not really a cake, merely a chocolate glaze, but simple and very good.
more » 21st September 201721st September 2017 Disgusting. I actually made this cake twice, because I had forgotten to add milk the first time around, which resulted in some kind of semi coconut omelette. The first was way better than the second.
more » 21st September 201721st September 2017 This is basically a two-part recipe: part one, cook otatoes in pressure cooker, part two, proceed to make mashed potatoes like you would with any kind of cooked potatoes.
For such a recipe, using a pressure
more » 25th August 2017 This was really nice! The only thing I did differently was using just 1 tbsp instead of 3-4 tbsp of chili powder - I don't even want to know how hot it would be otherwise!
more » 25th August 2017 Very nice, but you really must use fish stock, otherwise it's just rice with random shrimp in it. We used only half a pound small shrimp (large ones, to me, are prawn - or is that just me?), and
more » 24th August 2017 This is actually the recipe that is printed on the bag of Quaker oatmeal. We made it a lot when my son learned to eat, around 8 months and older. We omitted milk, salt and sugar, which I wouldn't recommend
more » 5th August 2017 DO NOT DO THIS.
Really, I mean it. The workload isn't any less than when making chicken soup the normal way, in a pot on the stove. The cooking time (incl. pressure building and pressure release) is
more » 3rd August 2017 Quite nice, but only because I used about half the amount of butter for the whole amount of basil and tomatoes since the Black Olive...
more » 1st August 2017 Actually 3.5 stars - 4 from DH, 3 from me.
It tased fine, but Ithought it was a little bland texture-wise, it all seemed to be one big mush (it wasn't mushy, but I would have preferred the cauliflower...
more » 30th July 2017 Quite a nice dish, though I'm not sure I'd call it 'the best' - rather a good weekday dinner. We cooked them under the broiler - who knows, maybe grilling them would have helped?
more » 21st July 2017 This was brilliant! Easy to prepare and delicious to eat, and with the squid an impressive dish to boot!
more » 21st July 2017 Similar but slightly more elaborate (and laborious) version of a family recipe. I quite liked it, if only because it was a little different. The dressing didn't work at all, though, or rather: it was way...
more » 21st July 201715th July 2017 These were nice, but as pancakes rather than crêpes; making them as crêpes didn't really add anything noteworthy. We had these for breakfast, without the brambles (or, gasp, the ice cream).
more » 14th July 201711th July 2017 Used for Pressure Cooker Red Beans and Sausage.
more » 11th July 2017 Very nice. The only problem was that after 30 min of pressure cooking, the beans (we used dried red kidney beans) were still undercooked, and we don't know why. According to the handbook they should even...
more » 11th July 2017 I actually combined several recipes in one: this one and my usual recipe for Pumpkin and Sage risotto, plus a...
more » 7th July 20175th July 2017 Too much sauce, too much salt, and very few vegetables.I have no idea what the function of the gelatin is; the sauce was runny as if it didn't contain any gelatin at all.
more » 3rd July 2017 Nice, but a little bland. I thought it was funny that we were able to taste the coconut oil even though zhe cake only used 30 g of it!
more » 2nd July 2017 Quite nice, but it needs to be way stronger saltier than you'd expect. I used about 55 g black olives, 40 g of butter and two anchovy fillets, and I think I should have used at least one or two more of...
more » 2nd July 201729th June 201729th June 201729th June 2017 Agreed with Zosia - a great but easy dinner! We served it with rice and corn on the cob; I'd probably add a salad if the kids had been old enough to eat it.
more » 25th June 201725th June 201725th June 2017Hi southerncooker, just noticed your review. There's already another edition of Plenty with lots of reviews on Cookbooker, you might want to migrate your review:
more » 18th June 2017 Several things went wrong for us: the beans never cooked properly, there weren't enough of them, the garlic ended up being burnt, the chorizo was too strong in flavour, and the parsley wilted. Most things...
more » 18th June 2017It was perfect summer dessert! I also added a sentence about what we did with the sauce. I haven't actually cooked a lot from this book recently (other than this dish). I'll be looking forward to your...
more » 18th June 2017 Excellent! Easy and cvery, very delicious. We also used this dish to finish various bits of white wine - worked like a charm!
more » 9th June 2017 We made this a while ago, so I don't remember everything, but I think the gist was that it was nice but a little bland. We also thought this might work better with a white fish instead of salmon.
more » 31st May 2017 I quite liked this one. Nothing noteworthy, but a solid recipe for braised chicken legs. Produces quite a lot of sauce which I froze for later use (sauce + rice or noodles + veggies = extra dish for another...
more » 28th May 2017 These are brilliant! I've just had a few right from the oven (they're not even done yet), but they taste great! Juicy, sweet, floral, way better than any raisin I've ever had. Definitely something that...
more » 21st May 2017 The filling (intended to go with half a recipe of this recipetasted nice, but it didn't work with the yeast bread - it made...
more » 14th May 201713th May 201713th May 201713th May 2017 Very nice, though not quite as nice as the Brioche we made these past two weekends - or maybe we're just getting spoiled already?
The...
more » 6th May 2017