Another 10 minute meal that fails to come in at the 10 minute mark, but it’s fast enough. Lovely and fresh tasting, would certainly benefit from using real stock rather than a cube, but needs must. From https://www.theguardian.com/lifeandstyle/2013/jul/06/10-best-10-minute-meals
Posts Honestly these are just terrible. Poor instructions, too many ingredients that take far more than 10 minutes to prepare, with flavours that clash and compete for supremacy. Good Chinese food can be wonderfully quick and simple to make, and tastes staggeringly good compared to this nonsense. I’m frankly irritated that I even let this travesty play out in my wok. Part way through I realised the folly that was being, played out, but followed the recipe to the letter regardless, fool that I am. Sometimes you have to trust your gut, or else it will be the one suffering…
By its nature, not a beautiful soup, one of the reasons I’ve left an image out. But it is an extremely simple, wholesome and tasty vegetable soup that I wouldn’t hesitate to make again. Go a little easier on the flaked chilli perhaps. but it can take a fair dose. From A Modern Way To Cook – Anna Jones, pg. 250
Perfect panna cotta. Texture is smooth and dense but wobbly, taste is just caressed with orange, but still predominantly creamy. Just delightful. The most important thing to learn from this is that a bath of freshly boiled water is not the correct way to remove the cream from its ramekin… The picture panna cotta was the most successful attempt, others suffering the indignity of being drowned in boiling water, or even in one case dropped wholly into a pot of tea. Don’t ask. Perhaps just patience and hand warmth, or at most water at… 60c… Maybe 70c? Also, gelatine leaves…
This was by no means bad… But it’s not how I would make sweet and sour again. Not authentic, not quick, and a huge amount of prep. From 200 Slow Cooker Recipes – Sara Lewis, pg.84
Extremely simple, extremely nice. Modified the potatoes such that once the lamb was cooked and resting, I dumped the boiled ‘news’ into the pan with the oil and mint mix, crushed them slightly and let them crisp up. Frankly they were the star here, the delicious but slight stingy cut of lamb we were bestowed by the butcher playing a worthy second fiddle. From Kitchen Diaries – Nigel Slater, pg. 150
If I was to do this again I would be certain to use a very full bodied wine, and probably a stronger stock. And at least in my slow cooker this really needs 8 hours before it becomes most pleasingly unctuous. Also I would perhaps be tempted to fry the field mushrooms before adding them to the pot, give them a bit of interest. Having said all that… I was by no means bad. Very wholesome, and tasty enough… But you feel there’s more that could be done here. From 200 Slow Cooker Recipes – Sara Lewis, pg.
A good, meaty veggie dish with powerful flavours. Needs a sharp element to contrast the flavour and texture, such as the pickled beetroot here, not in the recipe but works wonderfully. Texture could be more firm, so measure the liquids carefully. From Doctor’s Kitchen, Pg. 194
Substituting sausage meat for lamb mince and sweet potato for squash, as the original recipe asks for. However I’d do this every time, I think. Although there is room for an improved lamb meatball mix. I threw in some seasoning and oregano, but breadcrumbs would have been welcome to soften the texture. A good, complex tagine, flavourful and a little sharp from the preserved lemons. Not so fudgy sweet as some, which does not mean better, but a welcome demonstration of the variety you can have in tagine. From Full of Flavour, Maria Elia – pg. 38
Real tasty. The sweet, whole roasted garlic, squeezed out from their papery shells onto potatoes and chicken is a delight. The sauce formed naturally in the casserole savoury and effortless. This book has a number of variations on the theme, and all I’ve tried have been spot on. From Master It – Rory O’Connell, pg. 216