Rebecca Johnston Profile - Allrecipes.com (11094782)

cook's profile

Rebecca Johnston


Rebecca Johnston
 
Home Town: Bristol, Somerset, England, U.K.
Member Since: Dec. 2009
Cooking Level: Intermediate
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About this Cook
My cooking tragedies
For some reason, every time I make a cake, I have to make two as the first one almost invariably gets screwed up. I don't know why, and I'm hoping one day things will change or I will need to get my own chicken for the eggs I use.
Recipe Reviews 2 reviews
Fig and Olive Tapenade
This recipe is a crowd-pleaser. It can be whipped together in about fifteen minutes and makes tons. I've made it with fresh herbs and dried and like the dried for the cruchy texture they give. As far as serving... I've done the block of cream cheese but prefer to serve ramekins filled with cream cheese and the tapenade (separately) on a plate with crackers and a garnish of fresh sprigs of rosemary. Again, so good and so easy. What's not to love?

1 user found this review helpful
Reviewed On: Aug. 16, 2013
Moroccan Chicken Stew
Lovely, easy recipe I made for dinner last night! Thank you. I added a couple of zucchinis and carrots I had in the fridge, along with a cup of chicken stock as I had a the extra veggies and more chicken than the recipe calls for. I also used the spice mix from the Lamb Tagine recipe posted on this site by BenevolentEmpress (try the recipe if you haven't done so as it's delicious!). I did everything in a cast iron pot on the stove top, brought it to the boil, then covered and put in the oven on 350 for about an hour and a half, stirring every so often. Threw in the chickpeas and raisins half an hour before serving.

2 users found this review helpful
Reviewed On: May 27, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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