friederike's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
| Date | Rating
BBC Good Food
(May, 2009)
Very delicious, though quite heavy and a slightly standard combination of ingredients. Use Homemade Pesto, if possible.
Edited to add:
The recipe is available online here. You can also review it here.
useful (0)
Green Seasoning : page 110
Great seasoning, easy to make. We used half for the Trini Prawn Curry, and froze the other half in ice cubes for the next dish.
useful (0)
Homemade Pesto : page 73
Easy, quick and delicious.
Use for e.g. Creamy Pesto Chicken with Roasted Tomatoes.
useful (0)
Jamaican Brown Stew Chicken : page 110
Quite impossible to cover 4 chicken leg portions with just a little marinade and 125 ml water – you’d have to have a darn perfect fitting pan to manage that. As similar chicken dishes had ended up being slightly dry in the past, I was careful to cover the chicken. After all, the point about stewing is to cook something in lots of liquid. Needless to say, I ended up with a sauce that was far too thin, even though I reduced the sauce for an extra ten minutes.
Otherwise it’s a very nice dish. It’s not as tasty as it smells, which could be due to slightly too much of sour ingredients (lime, mainly), so try to cut them back.
useful (0)
Roasted Garlic Mash : page 100
Basically very delicious, but not tasty enough, I thought. Perhaps that’s the way it should be, with no more but a faint taste of garlic – after all, garlic can be very overwhelming, and mash is a side dish that should rather stay in the background. Still, next time I’ll try it with an extra garlic clove next time and also crush the garlic and then see how that goes.
useful (1)
Roasted Vegetable Lasagna : page 90
Very delicious, true comfort food! Of course, this recipe suffers from the same problems as every other lasagne recipe I’ve seen until now: not enough sauce and cheese. You can easily double the tomato sauce, and add some extra herbs eg. thyme, while you’re at it. You might want to make some extra ‘white sauce’ (why not call it Béchamel?), but it’s not really necessary, just remember to push down the lasagne sheets before adding another layer of sauce. Also, add lot’s of salt and oil to the aubergines.
Another downside is that any lasagne will take quite some time to assemble. But it's worth it, at least with this recipe. Serves 6 women, or 4 hungry men.
Do you want to prepare this dish? You'll find the recipe online here.
Variations? See my Salmon Lasagna, or my review of Delicious Magazine's Classic Moussaka.
Edited 2 September 2014:
Continues to be a classic. Regarding quantities, I made a tomato sauce as suggested, but using 2 cans of tomatoes, no wine, most ingredients finely chopped by hand, and no stop-over at the food processor. I made the bechamel with 50 g butter/flour and about 600-700 ml milk, and I substituted one aubergine for a courgette, as the latter happened to linger in my fridge.
useful (0)
Trini Prawn Curry : page 110
Very hot. Taste the sauce before adding that one last chili pepper, it might not be necessary. Goes well with, err, lots of plain rice and a cold beer. Otherwise very delicious, and super quick, especially if you have already prepared the Green Seasoning in advance.
useful (0)