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Recent Reviews

Re:Key Lime Cheesecake Flans

Excellent - made 2 times. portions very big and rich - I made 1/2 portions the second time. I used 3 limes/1 lemon the second time as didn't have key limes. Also grated the peel and added in after straining step. Very nice addition to taste/texture. Both times caramel stuck and didn't transfer to the plates - I will add MORE water to the sugar next time. Meringue held nicely in the fridge in a pastry bag - took to a friend's house in a cooler.

Posted: 07:12 pm on May 29th 2013

Re:Goat Cheese Panna Cotta with Caramelized Figs

I made a plum puree from my jarred plums - put it on the top and bottom.I used 1 C light cream and 1 C heavy cream and it was fine. Might try to use ALL light cream next time.And used a vanilla bean/seeds instead of extract giving a great flavor and those nice flecks.Also added some dark rum - a nice addition.Easy and lovely and really good.BTW - this is a lovely cookbook. I already own it.

Posted: 08:58 am on April 30th 2012

Re:Warm Chocolate-Stout Brownie Sundaes

Easy and yummy. I also made ahead by 1 1/2 hrs and then baked. Cooking time was +4-5 mins. Sauce just the right consistency.

Posted: 07:03 am on April 9th 2012

Re:Beef Rendang

Really excellent. I made the base - then separated half of it and made it with Chx for my non-beef eating friend. Both were excellent.Only thing I did: I easily took out almost 1/2 C of oil near the end - so next time i am going to try to make with less.

Posted: 10:50 am on April 3rd 2012

Re:Buttermilk Cake with Spiced Vanilla Icing

I just made this with LEMON and ginger instead of the spices. Turned out great. 1 tblspoon grated lemon rind and 1 tbl lemon juice AND 1 tbl chopped crystallized ginger along with powdered ginger in the batter. Omit other spices and vanilla. In icing, 2tbl buttermilk, 1 tbl lemon juice and more grated lemon peel. And then the crystallized ginger on top. Very good. A bit subtle, not overally strong. Very nice cake

Posted: 04:29 pm on March 1st 2010