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Vavalee

member

Recent Reviews


Re:Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

I have made this twice now. It's beautiful and delicious. Enough to make you swoon. Also fairly quick, easy, and inexpensive. The pancetta was a nice addition. I always cook my bacon in the oven, but now will substitute thin pancetta slices for special occasions. I used baby spinach when I couldn't find mache. This is a real keeper.


Posted: 02:09 pm on January 11th 2013

Re:Beef Rendang

I sent away for the special ingredients needed for this dish as soon as I saw the recipe. Within a week, I made the dish. It was amazing. So many different flavors intermingling, and exotic spices and other ingredients I don't often (or ever) use. I highly recommend this recipe. I did add the extra water near the end, to make more sauce. This was yummy over jasmine rice.


Posted: 09:37 am on March 16th 2012

Re:Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

This is a WOW dessert--both in taste and in looks. It comes out just as beautiful as in the photo. This recipe is definitely a keeper for me. Here's a tip: Cut strips of clear plastic from page protectors (the kind you slip sheets of paper or recipes into)--1/2 an inch higher than the ring and at least the circumference in length (I cut them the long way off the sheet and keep them 11" long--you should get at least four per double-sided page protector)), and slip them inside the rings before you fill them. It makes them MUCH easier to unmold--the rings just slip right off. You can even unmold them, then put them back in the freezer. You ought to try this recipe!


Posted: 12:54 pm on June 20th 2011

Re:Chocolate-Glazed Éclairs

I have made these twice now and will make them again and again. Very straightforward and excellent instructions. My biggest star tip is too small, but I just pipe two layers-one on top of the other, which actually makes them easy to slice in half. The zig-zag shape makes them very special. I have watched people roll their eyes back in their heads when eating these. I do find that chilling the chocolate to thicken it makes it lose its gloss, so just use it without chilling and be careful not to let it run too much down the sides and you'll get a beautiful shiny glaze. Be sure to whisk the cold custard well before adding the whipped cream, to get it nice and smooth.


Posted: 03:35 pm on July 6th 2010

Re:Strawberries and Cream Semifreddo

I made this for a cookout on the 4th and everyone loved it. It looked beautiful and tasted wonderful. It was easy and straightforward and every step went as explained in the recipe. Next time I might drizzle with dark chocolate. I have made a semifreddo before and it's an easy and cool pick for a hot summer day.


Posted: 03:01 pm on July 6th 2010

Re:Classic Seafood Paella

This was my first time making paella, but the instructions were very clear and the photos very helpful. I used shrimp, sausage, and red bell pepper. Invested in the special pan, but used arborio rice. Had to spread the 16" pan over two burners to get the heat to the very edges of the pan. My husband and guests ate up every bit. It was yummy, especially the crunchy rice on the bottom of the pan. I will definitely make this again!


Posted: 06:50 am on June 28th 2010

Re:Apple Brown-Butter Jalousie

I have made this recipe many times. I always make two--to use up both sheets of puff pastry in the package. I agree that you have to pay attention to the instructions the first time you make it. But after that, it's very easy and pretty quick. It always comes out just like the photo and is very flaky. The Granny Smiths hold their shape and don't get mushy. The mixed-berry version is also yummy, and even easier.


Posted: 08:09 am on January 25th 2010