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Gracks

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Recent Reviews


Re:Spice-Cured Salmon with Beets & Horseradish Cream

Fantastic starter for Christmas festivities. This is very likely the best Gravalax I have made and I have been making Gravalax every year for over 25 years. I'm just now writing the review because tomorrow I will start another batch. This will be used for canaps for a dinner party. The first time I followed the recipe for the beetroot and horseradish but this time am just making the salmon. Really good with wild salmon.


Posted: 03:47 pm on February 5th 2016

Re:Green Beans Amandine with Almonds and Garlic

This is a really good, reliable compliment for a main course. I always think of these when serving a stunning menu simply because I know they will stand up to the job in hand.


Posted: 03:21 am on January 17th 2016

Re:Cafe Con Tres Leches Cake (Coffee Tres Leches Cake)

Until searching this site for a new dessert to serve for a supper party I had never heard of Tres Leches as I am from England. Having made and served this version, I am now on a crusade to introduce Tres Leches to England! My husband is adamant that I try no other recipes as this one with the coffee was amazing! My guests thought so too. I did alter one thing but did the rest as laid out by the recipe. For the soaking liquid I did not use brewed coffee. Instead I put 1 1/4 cups of whole espresso coffee beans (refreshed in a hot oven for about 3 minutes)into a sauce pan with the other soaking ingredients. I added 1/2 cup milk to replace the volume of the brewed coffee. I brought it near to the boil and then took it off the heat and covered it. After at least twenty minutes I added 5 finely crushed coffee beans and brought it back nearly to the boil. This mixture was then strained and slowly dribbled over the cake. I used both toasted slivered almonds and the chocolate for serving. It was brilliant!


Posted: 09:03 am on November 8th 2015

Re:Spaghetti with Portabellas, Sage & Walnuts

Second time of making it - we obtained enough sage this time (home grown). We added one clove of garlic crushed to the cooking mushrooms which we think enhanced the dish. Do toast the walnuts adequately - 5 mins at 190c was not quite enough and adding a cup of the pasta water was really worth while (we did not do the first time round.) Although it looks a little unhealthy because of the butter and Parmesan these are not now thought to be bad for you even in these quantities. This is a delicious recipe - try it!


Posted: 04:23 pm on May 30th 2015

Re:Roasted Salmon with Mustard and Tarragon

This recipe nconvinced me I need to do reviews as I do rely on them and this was not reviewed very much. This is so simple but makes the salmon so succulent and a lovely change for mid-week meals. Try it, you'll like it!


Posted: 03:58 pm on January 18th 2015