friederike's Reviews
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Well, no, it wasn't (isn't) amazingly good. I actually found it quite sweet and a little bland. And not really boozy, actually. Also, don't follow the recipe without thinking - you'll end up with HUGE quantities (unless you're about to throw a Christmas party, of course). I made a quarter recipe, and ended up having about 600 ml / 2.5 cups eggnog. For the time being, I'l lkeep it in my fridge - eggnog is supposed to improve over time - and see if that helps.
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I actually made this recipe around Christmas, when we were on a vacation for a week with the whole family. It worked very well, and was really easy to do even in a minimalistically equipped kitchen, and with very few ingredients (ie no need to buy lots of spices etc).
Works for baby led weaning, if your kid is able to eat from a spoon; if it's a young one, go easy on the rice, though, or use brown rice.
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Used for Pressure Cooker Red Beans and Sausage.
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It was quite nice in taste, but the cooking time is totally off (it might have been right if the recipe hadn't specified that you need to cut the celeriac and potatoes in 1/2 inch cubes). Also, our mash turned out pretty liquid - maybe I haven't dried the celeriac and potatoes long enough, but even if I had, I think adding a 1/3 cup of cream kind of defeats the purpose of that (and then let's not even talk about if that's such a healthy choice).
So, cut back on the cooking time, dry well and just add a little butter and cream, and you should have a really nice celeriac mash.
Edited 19 October 2017:
Steamed cubed celeriac and potatoes for four minutes on high pressure and added just a dollop of butter and a shot of cream - much better. Be generous with the salt and do add spices - something like nutmeg or mace. Celeriac appears to have a very watery flavour by nature; I wonder if it needs to be roasted instead of cooked.
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Very easy and quite nice. We made them twice, once with kidney beans and once with black beans (both canned), and to be honest, I didn't really taste a difference. The kidney bean version might have been a bit creamier but other than that?
Served with guacamole, chopped tomatoes, corn and grilled chicken, and plenty of extra tortillas, this recipe for two is enough for four.
I do think the author missed a chance when she posted the recipe - I mean, why not Brilliant Black Bean Burritos? Come on...
Edited 24 May 2017:
225 g dried black beans, unsoaked, cooked in ca. 1l water, yielded about 480 g, a little more that 15 ounce (425 g). Cooked in about 2 - 2.5 hours. Should have used less water, about 800 ml.
Edited 5 July 2017:
200 g dried black beans, unsoaked, cooked in 700 ml water in a pressure cooker for 25 min; it took about an hour total. Could have used way less water, and less cooking time; maybe 20-22 min?
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Very nice. The only problem was that after 30 min of pressure cooking, the beans (we used dried red kidney beans) were still undercooked, and we don't know why. According to the handbook they should even be done within 15-20 min, and they weren't even old. We pressure cooked them for another 10 min and they were fine.
Re: the beans. Apparently this seems to be a topic of some dispute. Most swear by 'small red beans', which in some cases turn out to be aduki beans, and in others as 'from the mexican market' and definitely not aduki. Some (fewer) go with red kidney beans. Because my only options were aduki and red kidney beans, I chose the latter as it felt more authentic; I might go for aduki beans next time.
Made with this Cajun Spice Mix.
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