friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
Website: Food.com
Brilliant! They were extremely easy to prepare, and they were wonderfully crisp. Really recommended!
I found a truffle mayonnaise at a shop recently, so tonight we had mussels Belgian way with french fries and a few sauces to dip in: truffle mayonnaise and garlic mayonnaise (and tomato ketchup for the fries as well). Served with Broad Bean Salad with Chorizo, and a Chocolate Fondant to conclude.
useful (1)
Quite nice, though just a bit boring. I used only one avocado; otherwise it would have been an avocado overload. I also added lime juice, and salt and pepper, and 1/4 instead of 1/8 red onion. I felt it still could have needed a little something to spice things up; fresh coriander, for example, and perhaps a little chilli.
useful (0)
Nope, doesn't work. I checked after a few minutes to find one huge lump at the bottom of the rice cooker, and lots of water above. I whisked it, then let it cook again. A few minutes later, I found that the rice cooker had turned itself off and was on 'keeping warm'; the polenta was still quite liquid and had lots of lumps. I turned on the rice cooker twice, but both times it turned off after just a few minutes; maybe it's because I have a proper Chinese rice cooker that only has two settings ('rice cooking' and 'keeping warm'), but this method definitely didn't work for me.
Update:
I eventually took out the bowl and let the polenta cool down so I could throw it away. When I checked again, it had turned into cooked polenta, with only a tiny bit of water on the surface. It actually didn't taste very different from the cooked polenta I had made in the meantime - slightly less texture, possibly, but not that different. Not that brilliant either, but the properly cooked polenta wasn't that much of a hit either, I'll admit. I guess you could give it a try, if you really want to. The two things I found that really improved polenta were adding strong flavourings (fry one or two minced cloves of garlic before you add the water and the polenta; use broth and/or add herbs), and frying the cooled down polenta over high heat.
useful (0)