I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.
This was lovely. The pastry was extremely crumbly when still quite warm, but once completely cooled it kept its shape. I need to work out the difference between almond flour and almond meal (in Australia) this could be the difference. I think it might be that the flour is ground much finer. Will source almond flour next time.
I made this for two. Still needed at least 1½ cups of breadcrumbs and egg and flour to coat the schnitzels. The mushroom sauce looked a little lacking, so I fried a small shallot until soft before adding the garlic, then added the wine and reduced until almost evaporated then put in ½ cup of chicken stock. I don’t like using cornflour (cornstarch) to thicken my sauces so used a roux. (Which is constantly in the refrigerator). This made a lovely sauce. Guess I created my own recipe from this traditional German recipe.
I put a little of the cider in the pan at the beginning of cooking because the pan looked too dry. Next time I will add the apples 20 mins after the potatoes.
Gave the pork skin a burst under the grill for a few minutes to finish the crackling
The gravy was really thin, made a roux to thicken slightly.
This is lovely. Next time I will increase the apple a little and mix it through. I felt 2 tsp of cinnamon to 1 apple seemed excessive. I used ¾ of a teaspoon and that was more than enough.
Double the recipe and it keeps well over 2 days.
This is really lovely.
I didn’t have enough mangetout so added 1 bunch of asparagus ,blanching as per the mangetout. I will add a little orange juice next time.
A really successful dish. Make sure you use good quality chicken breasts and check part way through the cooking to make sure the breasts are not drying out.
These were superb. We really loved the flavour combinations. I made these in 10cm loose-bottomed fluted quiche tins. 1 egg didn’t look like enough so I used 2 and about ⅓ cup of cream. I also used about 80g of goats cheese.
This was a beautiful dish. Easy to cook once you have spent the time preparing the various ingredients. Again a few additions to the instructions.
1. I found the chicken mixture way too wet and soft. I formed the patties using really wet hands and popped them into the freezer while I prepare the salad ingredients. This firmed them up a little and they fried well in very hot oil.
2. A choice thing really, I dropped the carrot matchsticks into the cooking noodles for the last 2 minutes, followed by the snowpeas (mange tout) for the last minute..
I have often read chilli con carne recipes that includes chocolate, but never been game to include it. I followed Gary’s instruction and put in a thumbnail sized piece of dark chocolate. It actually imparts a velvety taste which I found surprising. Will be doing again.
I also used half a deseeded chilli instead of the mild chilli powder.
We don’t often use stock cubes in Australia so used 300ml of Campbell’s beef stock.
A very tasty dish. I didn’t poach the chicken in water, that sounded boring, I marinated the chicken fillet in teriyaki sauce for 30 minutes prior to pan frying. Added some pickled ginger as part of the garnish.
This is so good. I could eat it as a main course (no meat needed). Lovely with pork (or chicken thighs) kebabs with harissa.
I used course Burghul wheat, plus chicken stock instead of water, and cooked until the liquid had been absorbed. Lovely.
Also added 2 tbs yoghurt to the sauce. The sauce tastes slightly acidic however when mixed with the chicken, pepper and onion it loses that acidity.
One member of the household said 4* I felt it deserved 5*.
Made twice the sauce to freeze half for another meal.
Tasty, but not exciting. I found the liquid too much. Made a roux to thicken it. A little too sweet for me, I used a dry cider so think the sugar may not be necessary.
This was so lovely and so refreshing.
I cooked some rice noodles and placed in the bottom of the serving dish, dressed with a little of the dressing and added the salad on top. A very stratifying meal.
A lovely dish. I created more soup stock and added a handful of beansprouts. Used our home grown chilli which was too hot, will cut back next time, but will definitely do this one again.
This proved to be stunning, it is simple to put together and so flavoursome. I think it would make an ideal dinner party dish. I added a small finely chopped shallot with the lemon rind and chicken, sometimes that little bit of onion works. Great, will repeat, probably often.
I didn’t put the parsnips into the food processor. I like a bit of texture in my mash so used the potato ricer which left behind the fibrous part of the parsnip, worked really well.
These are great. Used to be available in the supermarkets in Victoria many moons ago but the homemade version is so much better.
I found several recipes and tweaked to come up with this one.
Absolutely lovely. Will add a small amount of finely chopped chilli next time, just to give it a little kick. Serve with San Jacobo (Jamon Pork Schnitzel)
This is a great dish but the instructions I feel are a little lacking. Comments listed:
*Cook the bacon and ciabatta first. 1 minute certainly isn’t sufficient to make the bacon crispy, I cooked it for at least 5 minutes.
*Adding the ciabatta after cooking the bacon imparts a lovely smokey bacon flavour to the ciabatta.
*in my opinion cooking the chicken thigh pieces for only 3 minutes does not cook the meat fully. I cooked for about 10minutes turning regularly.
A lovely salad once adjustments are made to the cooking process.