friederike's Reviews
1109 recipes reviewed. Showing 1101 to 1109Sort by: Book Title | Date 
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Website: Allrecipes.de
Very simple, very delicious. Makes a soft chocolate glazing. Also usable as cake filling.
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Website: Smitten Kitchen
In terms of chocolate, this cake is serious business. Such a load of chocolate (meant in a good way!)! The banana pales a bit in comparison, but is still there, subtler than in a normal banana bread. Nice texture, too.
I weighed and measured my bananas. With skin, they were about 145 g, without skin 120 g. Two bananas mashed were one cup, so to get a little more than one cup I mashed 2.5 bananas instead of 3 (= 300 g skinless banana). And 1/2 cup cocoa is 50 g. I used the smaller form, which was just right.
Edited 26 August 2018:
I've decided I prefer these cakes separated; I'd rather have a normal banana bread, and a non-banana chocolate cake. It's not like the combination doesn't work, it's just that it doesn't bring out what I want from a banana bread - although the texture and level of chocolateyness is divine!
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Website: The Daring Gourmet
I actually only had a little more than a pound (500g to be precise), so I reduced the amount of sugar and spices accordingly (I used 150 ml /115 g of sugar - 100 ml brown sugar, 50 ml white - instead of the 175 ml it should have been, but the brown sugar looked like it was finer, and thus denser than the white one). I also used piment.
To my surprise, the plum butter was already cooked and reduced just four hours later - I guess that's because I used much less plums, but probably also because I use a small slowcooker with a hole in the lid (supposedly to prevent overcooking), while I think I can spot an Instant Pot used as slowcooker (no holes) in the photos of the recipe, so that will probably also factor in regardless of the quantity.
Tastewise, it's a solid five stars, it's addictive! I'll try to make a larger portion next weekend, let's see how that goes. And it was also wonderful that I hardly had to do anything, much easier than most other jams.
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Website: BBC Good Food
This was awful, oily, and using bad technique. I would have expected this to be stir-fried and steamed (because why else would you use a wok?), and 'medium heat' does not work in that context. Also, you'll add a total of 4 tbsps of oil - way too much! And last, don't heat sesame oil, and don't use 2 tbsps of it.
Served alongside Braised Pork with Plums - wonderful!
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Website: BBC Good Food
Very easy, and fantastic in taste! We used spare ribs, as this was what our butcher recommended, and it was very delicious, albeit heavy in fat (obviously). I omitted the star anise and used 9 damson plums, and the dish could have used much more plums; I'm pretty sure you could also make this with prunes.
Served with rice and Sesame Pak Choi - while pak choi goed really well with the pork, the execution of that dish was awful.
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Website: JamieOliver.com
Be warned: it's a lot. I made half a recipe, and half of that (= a quarter recipe) was enough for the four of us to be served with spaghetti on two nights, so enough for 8 servings.
It tasted very nice, and both of my children enjoyed it a lot. It reminded me a bit of a Bolognese sauce, probably bacause of the carrot and celery sticks; I didn't have leeks on hand, so I didn't use any. I guess you could also add in other vegetables (cauliflower? broccoli?) as long as they are cooked, which probably will happen anyway. It tasted well-seasoned while in the pan, though once served with spaghetti it needed a lot of salt (and yes, I cook the spaghetti in salted water).
If you want to go down the use-this-as-a-tomato-sauce-substittution-road, remember to freeze the sauce in small quantities.
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Website: Springlane
Not too bad. The reason why I'm giving a two star rating nonetheless is because although this recipe is actually titled "Nie wieder matschige Kartoffelpuffer! So werden sie garantiert knusprig" (something along the lines of "Floppy potato pancakes? Never again! This is how they'll get crisp, guaranteed!"), it doesn't say a word about two crucial factors: how much heat will you need, and how much fat. Admittedly, my guess is that spelling out how much fat you need would only unneccessarily heighten the risk of cardiac infarction, which is already high enough given how much fat you need for baking these pancakes - I noticed that they only turned out well if I used lots of fat, and I ended up using about half a pack of lard (ca. 125 g). I also had to add an extra egg half-way through the baking process as the pancakes kept falling apart.
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My Personal Collection
By friederike
- 2000
The shortcrust pastry was excellent, the filling was nice, but one thing went wrong pretty badly - it didn't bake at all. The recipe says to bake at 175 C in a convection oven for 45 min, but when I checked, it looked like nothing had changed except for the puddle of juice that had formed at the bottom of the oven. 8 min under the grill at least gave a golden brown colour, but the apples were only lukewarm, neither hot nor cooked, and I had little hope for the dough below. So (once our fish pie had left the oven) I put the apple pie back into the oven, 30 min at 200 C normal oven modus, and it turned out fine, though still wet and soggy at the bottom.
Next time, I'd use
- less apples; say 600 g instead of the original 1 kg
- larger pieces of apple; ie. walnut-sized instead of hazelnut-sized
- half the amount of lemon juice - if using fewer apples, you need to reduce the amount for the filling to 2 tsp lemon juice, 2 tsp cornstarch, 2 tbsp sugar
- 30 min at 200 C (which is what nearly all sweet pies do in Angela Boggiano's book Pie)
https://www.instagram.com/p/Bpuc-EKAV3m/
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Jamie's 15-Minute Meals
By Jamie Oliver
Michael Joseph - 2012
The dish itself, the flavours, at least how I made it, that's a solid four star rating - it was delicious! Everything else - the time management, the style of writing, the layout, - oh, and did I mention time management? - is an utter failure, one star only.
Let's see why. This book promises you'll be able to prepare the recipes within 15 min. In these 15 min, you should: 1. make a curry paste, from scratch; 2. cook rice, with spices; 3. make a yoghurt sauce; 4. prepare and cook the actual curry (this includes grilling the cauliflower in batches before adding them to the curry); 5. heat up pappadums. Honestly, just from reading the recipe, I estimated it at about an hour.
It turned out to be way more than that, because the recipe does not state how long the vegetables (mainly the cauliflower, actually) need to cook. Looking at comparable recipes, such as this one, it's easy to see why - the cauliflower needs to cook for 30 min, and that's excluding all those other steps!
I didn't even have most spices for the curry paste in house; I just used about 1.5 tsp of ready curry spice mix. I skipped grinding everything in the kitchen machine and just fried it directly. And I also didnm't add the juices from the pineapple can, because that's sugar syrup, why for heaven's sake should I put that in a curry? It turned out to be on the sweet side anyway.
Serves 6 rather than 4, and this is a working link.
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