friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
Aufläufe, Gratins und Souffles.
By Cornelia Adam
Gräfe und Unzer Verlag - 1991
We left out the bacon to make it vegetarian, which I regretted afterwards; it tasted a little too bland for my taste, and I would have welcomed the saltiness and crispness of the bacon. Otherwise it was quite nice; DB enjoyed it even without bacon.
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A perfectly fine casserole with an unorthodox combination of flavours (cabbage, mince meat and blue cheese, anyone?).
In the beginning I was a little sceptical about how the blue cheese would blend in, but I was pleasantly surprised. Nonetheless, the taste of the blue cheese was quite strong; I suppose it might not have turned out that way if we really had used a Roquefort and not a stronger (and cheaper) Danica Blue, so it’s definitely worth it to either choose a milder blue cheese, or mix the blue cheese with another mild and creamy cheese (BF’s suggestion is a goat’s cheese, but somehow that doesn’t really fit my definition of creamy mild cheese…)
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Nice but nothing special; slightly watery due to the spinach. We slightly tweaked the recipe, substituting two egg yolks with one whole egg and reducing the amount of curd cheese. We also didn't blanch the spinach, something I later read would have reduced the level of nitrat and the bitter-metallic taste; but I don't think it's really that much of an issue.
PS: I actually thought that it contained cheese. Turns out it doesn't. I think it could definitely use some, or possibly a few cubes of bacon.
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