For all of you who changed this recipe: the only thing wrong here is there is no need to add vinegar. otherwise it is a perfectly normal Waldorf salad. I think it could be only in America that someone would add cranberries to a waldorf - this salad was invented by a chef at The Waldorf in New York for goodness sake. you can't add cranberries and call it a Waldorf salad.

Reviewed On: Nov. 23, 2009

This recipe is almost identical to one I have been making for years. However, I do not bake mine. I cook it initially on the gas hob on a low flame until the eggs are just starting to set - without burning the base; I have a stainless steel pan which is perfect for this. Then I add the cheese - usually homemade feta or haloumi - sprinkled on top and place under a preheated gas grill until set and lightly browned. I also add a dash of nutmeg and mushrooms (and anything I have which I feel like adding to the initial saute) as per other reviewers. Very useful dish especially for a quick lunch. Living on a farm, we have our own veggies; this dish is very versatile so I can always find something in season in the garden to add apart from spinach - Swiss chard also works well as long as it is freshly harvested.

Reviewed On: Sep. 16, 2009

This stew tastes OK (I have tasted for seasoning). However, I started cooking this on Tuesday morning and, it is now Wednesday (almost midday), and the lentils are still not soft. I have added more and more water in the hope that the lentils will absorb it but so far no luck. Can anyone explain this and tell me if I can save the dish - I hate wasting food and I can't serve this to my husband as it is; a farmer needs a decent meal in the evening!!!!

Reviewed On: May 20, 2009