friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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Website: David Lebovitz
Very simple, very delicious. It felt slightly granular, and I wonder whether I just should have stirred it another time, or whether adding an egg white would have helped as it did with the Lychee and Lime Sorbet. Also, though it was pretty frozen, it melted extremely quickly!
useful (1)
DH verdict: nice salad dressing (as I've understood, chimichurri is traditionally served with steak, even though it can also be employed for other uses). I get where he's coming from - the main ingredient is oil, followed by vinegar and a few herbs - how can that not be a salad dressing?
We ended up using chimichurri for the roasted vegetables, grilled red peppers and blanched and grilled broccoli, and this worked really well. DH also had a steak, but preferred to eat it without sauce.
useful (1)
I'm not impressed. They tasted quite nice (but even then: not special) when they were hot and fresh, but from there on, it only went downhill. Admittedly, we used canned corn instead of fresh corn (gasp, faux pas! - our greengrocer didn't seem to have any, and then kiddo woke up and so we had to go home, and then a storm started which prevented us from going out again - yes, really!), but I'm not so sure that really made such a big difference - in any case, I wouldn't expect it to be a factor in whether or not they keep well once they've cooled down. We served these with Seared Tuna with Avocado Salsa, which combined well.
useful (0)
Very delicious, incredibly moist! It's a bit like a carrot cake, it's not like you'll realize that your actually eating vegetables (DH claimed that he could very vaguely taste the courgette; I'm don't think I did).
The glaze wasn't visible as a glaze; instead it had been absorbed by the cake - it seems that there was too much liquid in proportion to sugar. I wanted to write that the glaze isn't strictly necessary as it only provides an extra sugar coating for an excellent cake that doesn't need it - but instead the lemon juice adds a layer of extra moisture that was actually quite interesting. If you want a real glaze, though, you'll have to use more icing sugar.
I used hazelnuts instead of pecans/walnuts/almonds and was very happy with this choice. I also accidentally used 1 tsp baking soda and 1/2 tsp baking powder, but that didn't really matter.
useful (2)