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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Nov. 23, 2008

Although I cook with minimal oil, I will have to say that this recipe requires more than 1 Tbsp as there is quite a lot of cauliflower. A couple of suggestions - cut the potatoes smaller than the cauliflower as they take longer to cook. Cover and cook over slow heat. Add cilantro after the vegetables have cooked and allow to heat through. This allows the fresh flavour to remain. Gobi Aloo is meant to be dry - it is not a curry, so pls don't follow other reviews of adding coconut milk.

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20 users found this review helpful

Italian Fish Fillets

Reviewed: Jun. 23, 2008

This recipe was easy to make, but too bland for my liking. It needs to be pepped up. Next time, I will pan fry the fish before adding it to the sauce. The sauce could do with some garlic. Hopefully, that will improve the flavour.

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8 users found this review helpful

Panzanella Salad

Reviewed: Jun. 23, 2008

An excellent salad! Loved the toasted croutons. Couldn't wait for it to stand for 20 min - it was polished off immediately!

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0 users found this review helpful

Dark Molten Chocolate Cakes

Reviewed: Jun. 1, 2008

Oh my God! This was just too good! And so easy too. I served them with vanilla icecream on the side. The hot pudding and the cold icecream will transport you to another level!

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0 users found this review helpful

Indian Style Basmati Rice

Reviewed: May 20, 2008

This is a good recipe. However, you can make a few changes to imrove it. If you wish to serve the rice looking white instead of brown, don't allow the onions to colour - cook them till they are just about to turn golden. Also, if you use ghee instead of oil, the aroma will be absolutely heavenly! Add a few bay leaves too. You can turn this into a vegetable pulao by adding diced carrots, beans, peas, cauliflower and potato; and increasing the water content slightly. A great way to make children eat their veggies!

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1 user found this review helpful

Thai Chicken with Basil Stir Fry

Reviewed: Feb. 6, 2008

Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.

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82 users found this review helpful

Deep Dark Chocolate Cake

Reviewed: Dec. 8, 2007

This is indeed the BEST!I have been using this recipe for over 20 years. However, I have made one change. I reudce the water from 1 C to 1/2 C. This gives a more cake-like texture, otherwise it tends to get a bit sticky.

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2 users found this review helpful