i used chicken stock instead of veggie, didn't have zucchini so substituted more celery in place, doubled the tinned tomatoes, used barlotti beans instead of chickpeas, added fresh garlic instead of powdered, didn't need any extra salt (the stock was salty enough), and i doubled the worcestershire sauce. i also sauted the veggies first to bring out their sweetness a bit, then simmered the lot for an hour, adding instant barley for the last 15 mins. served with baguette & herb butter, and sprinkled with parmesan. tasty soup, but i think i'll up the spices a bit more next time to suit my taste.

what a delicious recipe! we used all fresh chestnut mushrooms, and used extra truffle oil at the end to enhance the truffle flavour even more (we're big truffle fans). completely forgot to season it, and never noticed! yum. :)

i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but still needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't something common here, so i made mine using 1 tbs fresh coarse ground black pepper, 1 tsp kosher salt, onion power, garlic power and ground coriander each, and 1/3 tsp crushed red pepper flakes. but! it was absolutely delicious. i served it with roasted potatoes, carrots, parsnips & shallots, and it went down a treat. the only reason i'm giving it 4 stars instead of 5 is because i suspect that the reason the meat wasn't more tender is because i used meat from the freezer. also, we're not big eaters, but there's no way 1 pound of venison would divide between 4 people. 3 at a push maybe. nice one, i'll be making it again. :)

i did a wee bit of tweaking to the recipe - i added 2 cloves of garlic, half a red and half a green pepper. i didn't add the cup of water because i used instant barley (cooks in 12 minutes) that i added for the last 30 mins of cooking. that gets 4 stars... but then i added some garnish - grated mozzarella and sour cream, and that makes it a 5 star. :) got leftovers which i'm presuming will be even better after standing a night in the fridge. om nom nom++!

couldn't get our hands on fresh turmeric root, so used 1,5 tsp dried instead as per a previous review. this made it a little bit difficult to strain, but patience paid off, and we've finally sampled it after having it stand for about 2 months. fantastic. we've had some at room temperature and we're totally blown away. interested to know what it's like when heated, but not expecting a bad result. :)

i won't say we didn't like this recipe, it was good, we both ate it up, but it's not something i'll add to my list of 'things to make regularly'. not exactly sure what was missing, it just didn't really grab us.

this was my first time using pearl barley, so i was quite interested to see how this turned out and if my b/f would actually like the barley bit. (he can be fussy.) :) chuck roast isn't so common in the netherlands, so i used chuck roast steaks (better known as sukadelapjes in .nl). worked fantastically. i used chestnut mushrooms instead of white, 4 toes of garlic, 400ml beef stock plus 100ml red wine, and just 1 tsp of salt. no problems with the barley being undercooked or not enough gravy. everything was perfect. served with crispy roasted potatoes, and the b/f gave it 5 stars. a winner. :)

as huge a lover as i am of turnips, this was actually my first time attempting turnip soup, and i wasn't disappointed. this was really delicious. i've made it twice, both times not needing to use the full amount of milk suggested, and also adding some fresh cream. i think the 2nd time i made it turned out better, the onions and turnip caramelised better and the consistency was perfect. the crisped shallots really do add to the flavour. i served it with warm dark brown crusty baguette and herb butter.

hi, i submitted this recipe, and i've just realised that it's been misprinted! it should have 2 large zucchini's in there, not 1! and i use courgette's here in northern europe which tend to be much bigger than the zucchini's i've ever found in southern european countries or abroad. hope this was of help! :)

i've been looking for a marinade for salmon for a while that'd make me go 'ooooooooh!' and this was finally it! i discovered at the last minute that i had less honey in house than i thought, so i ended up using less than called for in the recipe. plus i took the advice of some other reviewers and increased the garlic. i left it sit in the fridge for a good hour before baking it in the oven for 18 mins (basting it now and then with the marinade) and grilling it for 2 mins to crisp up the top a bit. absolutely delicious! i'll be using this regularly. definitely a recipe that you'd be proud to serve to guests. :)

the idea of smoked salmon and pesto totally intrigued me, so i had to give it a go. first time we made it as printed with the exception of doubling the amount of salmon, tasted it, and decided to add a sprinkling of lemon juice and a couple of dashes of tabasco. That helped a lot, but 2nd time round we also replaced the water with white wine, and that turned out to be the prefect combination. will definitely be making again. :)

we enjoyed this, but it definitely needs a bit of tweaking. i love stew type soups, but this was really stodgy! i scaled it down for 4, which required half a can of tomatoes, but i ended up chucking in the lot. i might omit the cornstarch next time and see if that helps. i also threw in a handful of elbow macaroni. next day when reheating it, i added some white wine and some water to it to give it a bit more liquid consistancy, and added some lemon juice and it made a world of difference. i served it sprinkled with grated cheese. think i'll add some red bell pepper next time for a slightly fruitier taste too.

this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! :)

this was good! italian bread crumbs aren't something that i've ever found in europe, so i added some italian herbs to the paste instead, and sprinkled the fish with fine breadcrumbs (paneermeel) and seasoned with sea salt. came out delicious. will definitely make again.

excellent guacamole recipe! tastes even better the next day! the only adjustment i made was to add some dashes of worchestersauce to it.

this was a very interesting way of making pizza! because we're a household of 2, we had it 2 days in succession. first day i thought there was a tiny something missing, so i added some salt to the remaining mixture, and the next day it tasted perfect. i soaked the tortillas in water before i spread the meat mixture on them, and that stopped the base drying out too quickly while cooking in the oven, as we wanted to put some chopped lettuce and tomato in the centre and roll them up. i found 230 degrees a little high on the first day, so on day 2, i heated the oven to 200 degrees and it was perfect. i also served it with some guacamole and sour cream. yummy! :)

We loved this chili recipe, it was absolutely delicious. I halved the amounts to make it for 4, but kept the original amount of garlic and increased the amount of hot pepper sauce. This one's certainly a keeper - we'll be using it regularly. :)

I followed the recipe to the T, using 50/50 white and chestnut mushrooms - the result was delicious. It's the perfect accompaniment to Veal Fricassee. Although I made enough for 6, the whole lot was devoured by 4 people and I was asked to share the recipe. ;)

Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder. :)

I'll have to admit I made this with chicken, but it was still absolutely great. The chicken seasoning I used also included salt, so instead of 2 tsps of salt, I used 1 tsp of salt and 1 tsp of chicken seasoning, and it worked out perfectly. I also used a little less breadcrumbs. I served it with baked stuffed pumpkin, and it was totally consumed, with compliments. :)