friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Delicious (NL)
(July, 2012)
The Bearnaise sauce was too buttery and had too little flavour; other than that, the combination of the ingredients was good as such, but didn't quite come together as a dish - it just seemed like a coincidental arrangement of different components.
Another issue in this dish is that timing is really difficult. It's hard to foresee how long exactly the bearnaise will take even while you're making it (and it was definitely longer than expected), so all you can do is gamble when you need to start cooking the eggs and the broad beans to be able to serve everything at the same time.
I used it as a chance to 'practice' boiling an egg again, see my 'eggs-periment', take 2 at Heston Blumenthal's Soft Boiled Eggs.
useful (0)
Very, very nice, but also a bit heavy and a little too sweet. The portion size is pretty large, and serving only half portions actually solves both problems (and I'm saying that even though we had forgotten the maple syrup and had omitted the ice cream!).
It's also really easy to make (cut fruit, mix crumble with a spoon, assemble and pop into oven) and can be prepped in advance. If you are going for a nicer presentation, you could even consider baking the fruit and the crumble apart (the latter on a baking tray), and then arrange just a few slices of peach, two or three raspberries and a few crumbs or crumble on a large plate.
Crosspost.
This recipe was reprinted from Donna Hay's Simple Dinners and is reviewed here.
useful (0)
Quite nice, actually. There's one thing that I had expected and which did happen: lack of lemon flavour. Lemons emit their typical lemony flavour via their zest, not the juice. Adding juice only will not make the dish taste like lemons. So next time I'll add just a little finely grated lemon zest.
I was afraid that the cream would curdle the moment I added the lemon juice, but luckily, that didn't happen (although I added the juice very carefully anyway, bit by bit). It was just a bit too sour anyway, so I'll use a little less. And I used only 2 tsp vodka instead of 3 tbsp, that seemed quite enough. I didn't really taste the vodka, actually, though I'm not sure I really want to.
And everything else was actually quite nice, and really quick to prepare (though of course you'll need to prepare the sauce while cooking the pasta, not after).
Crosspost.
This recipe was reprinted from Donna Hay's Simple Dinners and is reviewed here
Edited the next day:
I made it again, this time using 2 tbsp lemon juice and the grated zest of one lemon, and omitting the vodka entirely - and I really liked it!
I had expected that this would be one of those dishes that are so basic that they would really benefit from the use of fresh herbs, but in this case, I'm not so sure if it weren't just as nice without the parsley.
useful (0)