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Recent Reviews

Re:Butternut Squash Ravioli with Rosemary Oil

Some people may have found this too "labour intensive" but, compared to making pasta from scratch, this is a walk in the park. I liked the idea of the Wonton wrappers but didn't have any squash so used the method with a different filling.This was excellent, and I would make it again, even if I didn't have the remains of the Wonton in my freezer :-) Next time I will make it with the squash filling.

Posted: 05:19 pm on November 14th 2013

Re:Tagliatelle with Quick Lamb Sugo

I, too, will make this again. The recipe would adapt very well for a quick Bolognese ragu, if ground beef were used. For a richer sauce, I would suggest substituting Passata for the tomato juice, if available (my local supermarket only just started to stock it). A keeper, for sure.

Posted: 05:36 pm on February 10th 2013

Re:Broiled Lamb Loin Chops with Olive-Mint Salsa

Garlic and rosemary would be my usual choices for flavouring lamb, and I would never have thought of the combination of olives and mint. But this salsa was a delicious complement to the lamb. I would definitely make the dish again. I'm planning to try the leftover salsa with fish.

Posted: 01:08 pm on November 11th 2012

Re:Black Bean Soup with Sherry

I made a couple of small changes--a red pepper instead of green, and a little more cumin. It was a little thick, so needed more broth than the recipe called for. I will definitely make this again. I agree with the comment about the stick blender. It's a very useful and convenient item to have in the kitchen if you frequently make soup.

Posted: 12:31 pm on November 10th 2012

Re:Sautéed Tilapia over Swiss Chard with Tarragon Butter

This looks delicious and I intend to try it. But--Discard the stems of the Swiss Chard?How wasteful!

Posted: 02:19 pm on May 9th 2012