digifish_books' Reviews
339 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
Apples for Jam: A Colorful Cookbook
By Tessa Kiros
Andrews McMeel Publishing - 2007
Makes two 22cm (8.5 inch) cakes. Alternatively, halve the ingredient amounts to make one cake. Keeps well in an airtight container in the fridge for up to 5 days. My husband is not a huge fan of pine nuts so I may substitute them with almonds next time, or just omit them.
(Last made on Jul 27, 2009).
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AWW Pressure Cooking
By Australian Women's Weekly
ACP Publishing - 2011
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I used a 1.4 kg piece of reduced-salt ('heart smart) corned silverside with approx. 2.5L of water to just cover the beef in my 8L pressure cooker. As the recipe is for a 6L cooker with 1.5L of water I should probably have increased the amount of veg and vinegar, herbs, etc. to allow for extra water. I did add 4 cloves, which were not in the recipe. The cooking times were spot on - 45 mins. once up to pressure (low-moderate heat), then 15 mins. standing after pressure release. The beef was lovely, served simply with mash, steamed greens and horseradish cream.
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Website: BBC recipes
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Bill's Basics
By Bill Granger
Quadrille Publishing Ltd - 2010
Pleasant enough but somewhat bland, lacking curry flavour. In fairness, we did eat it on the same day it was cooked, so perhaps the left-overs will taste better. Only time will tell :)
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Bill's Everyday Asian
By Bill Granger
Quadrille Publishing Ltd - 2011
Delicious, sticky and lightly spiced chicken thigh pieces with a green bean and celery salad, dressed with soy sauce, sesame oil, honey and rice vinegar. I find it quicker and easier to fry the chicken in a pan, rather than bake it in the oven. This method also results in a thicker, tastier sauce.
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A refreshing salad of grilled beef, red onion and blanched asparagus and sugar snap peas with a herby orange and ginger dressing. The dish is substantial enough for two persons as a main course served with steamed rice. One negative was the overly oily orange dressing. I plan to reduce the amount of olive oil (and perhaps increase the red wine vinegar) next time so that it is more tangy.
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The custard curdled while the tarts were cooking in the oven, probably because of the temperature (200 deg. C) and the amount of egg yolks (5!). Next time I will pre-cook the custard or use a different recipe.
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Biscuits and Slices ("Australian Women's Weekly" Home Library)
By Maryanne Blacker, Mary Coleman, Maryanne Blacker
ACP Publishing Pty Ltd - 1990
A delicious softer style biscuit/cookie made with coconut and currants and topped with vanilla icing. Recipe makes 35-40 cookies. Uniced cookies can also be frozen.
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Makes about 45-50 cookies. A pleasant combination of flavours - cinnamon, nutmeg, dates and pecans.
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Cakes and Slices Cookbook ("Australian Women's Weekly" Home Library)
By Maryanne Blacker
ACP Publishing Pty Ltd - 1991
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No need to bake this one, it sets in the fridge.
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No need to bake this one, it sets in the fridge.
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Classic Cakes
By Australian Women's Weekly
ACP Books - 2009
A very easy cake to make. Delicious served warm with whipped cream, or just on its own.
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Don't overbake this one, as it can dry out (despite the high fat content). Serve in thin slices with whipped cream or as a dessert with vanilla ice cream.
(Last made on Sep 19, 2009).
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I exclude the mixed peel (...hate the stuff!) and just add a little extra fresh orange and/or lemon rind. Treacle can also be replaced with golden syrup. As with most fruit cakes, this one keeps well in a sealed container in the pantry for weeks (maybe months?).
(Last made on Aug 20, 2009).
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Very easy-to-make, nicely textured chocolate cake with chocolate frosting. The top of the cake cracked a little during cooking with some of the cracks turning into 'mini-craters' although these were made undetectable by the application of swathes of chocolate frosting.
(Last made on Jan 23, 2010).
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A simple, plain, vanilla cake which is moist and buttery.
(Last made on Apr 14, 2010).
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