friederike's Profile

From: Berlin,

Joined: September 25th, 2009

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Keralan Veggie Curry with Poppadoms, Rice & Minty Yoghurt from Jamie's 15-Minute Meals

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... read more >

recipe reviews (1113)
book reviews (121)
useful review votes (554)

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friederike's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

The Essential Baking Cookbook (Essential Cookbooks Series)

By Wendy Stephen
Thunder Bay Press (CA) - 2003

They were easy and (relatively) tasty, though you will have to work quickly as soon as you take them out of the oven and have your bits of papers prepared – never make more than 8 or so per tray. And they break easily, but make a fun set for parties, especially New Year’s parties.

useful (0)  

Great recipe, great result (I can say that, DH made them). They were really nice and airy and tasted excellent. Now I'm looking forward to making (and eating!) the scones with raisins...

useful (0)  

They're really really nice - but they don't taste like you'd expect shortbread cookies to taste like. Maybe it has something with the choices I made.

The recipe calls for brown sugar - I used muscovado sugar. The recipe calls for rice flour - what a strange ingredient! It also said somewhere that rice flour, mais flour and semolina are commonly used ingredients - so I substituted the rice flour with semolina. And, lastly, I used 1/4 teaspoon of allspice instead of 1/2 teaspoon mix of cinnamon, nutmeg, ground cloves and ginger - I've never heard of shortbread being very spiced!

The resulting cookies are fairly dark, very crisp (at least half an hour after having cooled down), with a very buttery taste, and very delicious, but just not very shortbreaddish.

They do expand during baking; to prevent this from happening as much as possible, place them in the fridge both before and after cutting to make sure they're as cold as possible when you put them in the oven.

useful (1)  

Very delicious. Don’t think you can defrost the filo pastry by using the microwave, even if advertised on the packaging – just don’t do it. We did, and had to use puff pastry instead – very delicious and a less work-intensive alternative, though. The cheeses in the filling (Feta and a bit Ricotta) were barely distinguishable, and you could easily add more Feta, possibly also some Mozzarella, and leave out the Ricotta.

useful (0)