friederike's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
| Brilliant! A very easy recipe that only needs a little prep (mainly peeling and cutting), then no work at all; in addition, it doesn't use any spices and is still very delicious, which makes it the ideal dish to make while traveling.
It didn't quite work out as expected though; as I'm only cooking for the two of us, I only made half the recipe, and I'm very glad I did. In order for the recipe to work and the potatoes to get crispy, it's important that they are spread out well, and the layer of vegetables isn't too thick; therefore you'll need at least one baking tray for every two servings, and not one for the whole recipe.
I've made it twice, once with a dorade per person (left whole, but head chopped of for making a fish stock), and once using cod steaks that were only added for the last 15 min - both were really nice.
Picture taken before baking. |
| Weird. We made the version with coarsely grated raw carrots, and the perfumery orange-blossom water just didn't go well with the naturally sweet carrots. DH thinks it tastes as if I had added a can of mouldy beer. I'll stick to a normal carrot salad, or the aromatic Carrot Salad with Cumin in the future. |
| Quite bland, I'm afraid. It didn't help that this paella only contains prawns and chicken, which is quite meagre for a paella - I chose this recipe specifically because I'm pregnant and would rather not eat mussels, but why not add some fish? Either way, it needs way more spices as well. Also, we used peas instead of runner beans (though I don't think that really made a difference). |
| Quite nice, and very simple. It did take a lot longer than expected, though, because frying the garlic and the chicken took longer than I thought it would, and the chicken needed to braise a little longer than indicated as well. We used 4 chicken legs instead of one whole chicken, which meant we didn't need to worry about the chicken breasts. We used sherry, and I served it with toasted almond flakes scattered on top of the dish, instead of pine nuts in the dish.
Although the flavours weren't really strong, DH especially enjoyed that they really permeated the chicken. It was a slightly sweet sauce, though it might not have been if I hadn't forgotten to add salt and pepper (and it was even quite good without them, if you don't mind the sweetness). As a whole bulb of garlic (yes, that much) went into this dish, I would have expected the garlic flavour to dominate, but it didn't, probably because they were well roasted, |
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