friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating
Baked Quinces with Honeyed Yoghurt / Gebackene Quitten mit HonigjoghurtFrom: Stern Gourmet (reviewed 12th March 2012)So-so. I think what I disliked most was the effect the baking in the aluminium foil had on the quinces - they became slightly dry with a strange side flavour, not to speak of that burnt part on the bottom. The clove was only noticeable the moment you actually took a bite off that part of the quince. And last, it was just very difficult to eat, and not elegant to serve. | |
Blood Orange Mayonnaise with Prawns / Blutorangen-Mayonnaise mit RiesengarnelenFrom: Stern Gourmet (reviewed 18th March 2012)Difficult to rate. The blood orange mayonnaise was excellent, though not entirely as it was supposed to be - apparently "... add salt, pepper and blood oranges and stir; the orange fillets should end up being small bits of fruit in the mayonnaise" implies stirring with a spoon not a kitchen machine. My bad. Then again you should have seen DB's face when he realised what I had done with his carefully filleted bits of orange. | |
Red Cabbage Strudel with Sultanas and Pine Nuts / Rotkohlstrudel mit Sultaninen und PinienkernenFrom: Stern Gourmet (reviewed 2nd January 2011)It was delicious, an interesting variation and certainly visually very attractive - but given that I had spent nearly 3 hours in the kitchen for this one dish only I was somewhat disappointed. I served it as a main dish but it's too monotonous for that - I'd rather serve it as a side dish, but only if it involves less work. We have about half of the filling left over, and I will try using ready made puff pastry instead of filo pastry - that should save about one hour's work. Alternatively, you can also just serve the red cabbage filling as is - it's a nice way to cook it with the sultanas, the nuts (I used hazelnuts) and the marmalade. | |
Savoy Cabbage with Bacon and Mushroom Sauce / Wirsing mit Speck und PilzsauceFrom: Stern Gourmet (reviewed 24th November 2011)What an odd dish! The combination of savoy cabbage and parmesan didn't work at all, the sauce was very liquid, and despite all the bacon and mushrooms (dried chantarelles in our case), it was just little more than boring cabbage. Absolutely not recommended. We had savoy cabbage stuffed with mince meat and chicken liver at my MIL's recently - the idea was similar, but tasted sooo much better (and looked really impressive, too)! |
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