friederike's Reviews
1109 recipes reviewed. Showing 1101 to 1109Sort by: Book Title 
| Date | Rating | Recipe Title
101 Healthy Eats ("Good Food")
By Jane Hornby
BBC Books - 2008
I'm not really sure how to rate this. If I only look at the result, I'd tend to give it a 3-star rating because it's really plain - but it's really easy and really quick, too, and for that little amount of effort you put into it, it's actually quite good! Real crumble is of course always better, but nowhere as easy.
We substituted the peaches with pears, and used frozen raspberries as frozen berries - neither could stand up to the flavour of the apples and ginger. Blueberries might have worked. We didn't have ginger jam but used 3 tbsp candied ginger in syrup.
I wasn't happy at all with the instruction to use a microwave - this isn't even a 'quick fix dinner'-cookbook or something similar, so I don't see any reason at all not to use an oven (you can see I'm not a friend of microwaves). We baked it in the oven instead, which wasn't a problem at all as I baked it while we were having the main course, but I had to find out myself how long I needed to bake the fruit. I did 30 min total for the apples and pears (could have been slightly shorter), and 10 min for the berries.
Definitely serve this with ice cream or crème fraîche or a custard or vanilla yoghurt, or anything similar, it'll need it.
One day later:
Doesn't re-heat well; the crunchy muesli had turned soggy and stayed that way - it tasted more like a muesli bar than anything else.
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100 Grillrezepte
Another variation on the "grilled/baked veggies with a dip"-theme - see also Nigel Slater's Baked Vegetables with an Aubergine Sauce and the BBC Good Food Magazine's Roasted Veg and Couscous Salad - although, admittedly, the latter didn't really use a dip, and for this recipe we should have used a barbecue, not an oven.
The recipe is simple and straighforward, only that fennel really needs more time to cook than most of the other veggies, so add that first. For baking, you'll need to reckon with a longer cooking period - think 40-50 minutes. Although I definitely prefer Slater's Aubergine dip, the pesto dip in this recipe (mix several spoons of homemade/bought pesto with a small cup of yoghurt) makes for a nice and time-saving alternative.
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Very delicious, and a great idea for barbecueing. We really enjoyed how the different flavours of apple, pork and sage came together. It had some shortcomings, though; mainly, that the pork wasn't distinct enough and was somewhat overpowered by the cider. Marinating for one hour only might help, as might buying good quality meat. We added pieces of sweet onions to the second skewers, a good addition, though I would have wished that they could grill slightly longer than the rest. We also served the skewers with rocket salad, new potatoes and Dijonnaise, and I could imagine adding some dijonnaise (or normal mustard) to the pork-marinade as well.
Definitely worth a repetion!
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Really delicious! They were crisp and had this very fine taste of coconut, strong enough to taste it but not too strong to overpower the prawns. Next time however I would marinate them for several hours more to see if the flavours would be even stronger then. I might also consider using garlic, as I served them with garlic butter baguettes and that combination was really nice too!
Edited 10 Sept. 2012:
We made this again and served it as part of a mezze platter together with Chicken Wings with Cumin, Lemon and Garlic, Saffron Cauliflower, Beetroot with Yoghurt and some Turkish flatbread, and it was great!
We made a big mistake with the prawn, though: We just flipped them into a pan without draining them properly, and as a result they were slightly dry. I also believe barbecueing them brings out the flavours better. Technically, this was the only dish that didn't fit the Middle Eastern mezze range, but that wasn't really a problem, though next time I would probably rather go for the Prawn with Citrus Salsa.
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Very simple and delicious skewers! The smoked paprika added an extra smokey flavour that complemented the barbecue feel very well. Recommended for family use!
We served the Exotic Rice Salad from the same book as a side, and while the salad wasn't particularly caribbean (nor exotic) it was a very nice combination.
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A wonderful simple and cheerful side dish! It wasn't particularly exotic in a way - actually I couldn't really place it, with soy sauce and spring onions that seemed to scream 'Chinese', contrasting with the rather Caribbean combination of rice with red peppers, corn and pineapple, but it was delicious all along.
We substituted sesame oil and walnut oil for the peanut and hazelnut oil, and added about 4 tablespoons of pineapple juice. Be careful, the recipe just says 'add pineapple juice' without mentioning how much - don't think they mean all the juice from the can of pineapples.
We served this as a side to the Caribbean Fish Skewers from the same book, a delicious and cheerful combination.
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100 Great Breads
By Paul Hollywood
Cassell Illustrated - 2004
Unfortunately, the dough didn't rise properly - only when we placed the rolls in the warm oven at the very end. Try to prepare them early just in case this happens to you, so you still have time to let them rise once they begin. Also, they turned out much too salty - we ended up dipping them in olive oil without salt added as they were salty enough on their own. We didn't use any flavourings - and if you use the Stilton one, remember to use very very little or even no any salt at all, I can't imagine how salty that would have become!
Pictured (background) with Nectarine and Tomato Salad with Buffalo Mozzarella.
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Hey there, this is Friederike's husband, also known around these pages as 'DH'. I have decided to try my hand at bread baking and I used this recipe to get started.
Since I was just getting started, this bread did not turn out great. Lots of that is due to me not having acquired the proper techniques. However, I have some gripes about the recipe as well: it, or the book for that matter, does not tell you how important kneading is for breads, the amount of water specified was not sufficient at all, and more salt and some sugar is also needed.
Consequently, this bread did not rise very well the first time, and tasted quite flat. The second time I added more salt and some sugar and kneaded better, and the bread turned out better as well. Even then, a yeast bread from white flour has a slightly boring taste. All in all, the recipe works, but the result won't be something to write home about.
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100 15-Minute Fuss-Free Recipes: Time-Saving Techniques And Shortcuts To Superb Meals In Minutes, Including Breakfasts, Snacks, Main Course Meat, Fish ... Dishes, Plus Dazzlingly Simple Desserts
By Jenni Fleetwood
Southwater - 2007
Easy, quick and delicious for a hot summer's day. You might want to add some extra spices or vegetables for extra flavour - we tried lemon juice and pepper (don't ask me, pepper wasn't my choice), which was good, yet simple.
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