Poldweia Recipe Reviews (Pg. 1) - Allrecipes.com (18499883)

Emily's Famous Hash Browns

Reviewed: Oct. 6, 2008

I was really pleased with this recipe. I made them just as described, although I cooked them with a little less oil. They were really tasty. A definite keeper. Thank you Emily.

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I think I added too much salsa all at once as this was very wet. But that said, the taste was lovely. I will make this again, but follow the advice of a previous reviewer and add the salsa a bit at a time.

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3 users found this review helpful

Emerald Green Risotto

Reviewed: Jul. 28, 2008

This recipe is a fantastic starting point for whatever veggies you have. I used courgettes (zucchini), broad beans (flava beans) and broccoli and it was superb. The broad beans were frozen so I boiled them for three minutes before adding them; but this turned out a treat. A definite keeper, as it's not as full of fat as recipes with Parmesan Cheese. Excellent.

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6 users found this review helpful

Grandma's Yorkshire Pudding

Reviewed: Jun. 22, 2008

I tried this as my usual recipe has caused my puds to be known as Yorkshire Pancakes as they never rise. But these rose a treat. I will definitely use this recipe in future. My only reason for not giving five stars is because the instructions don't tell you that you absolutely have to heat the oil first. But that aside, this recipe is a keeper.

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Mom's Date Pudding Cake

Reviewed: Jun. 22, 2008

Very, very nice. My cakes normally fail dismally but this one rose a treat. I will definitely make it again.

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2 users found this review helpful

Risotto with Sun-Dried Tomatoes and Mozzarella

Reviewed: Apr. 21, 2008

I have to say that every Risotto I've ever made has failed dismally until tonight! This one was great. Absolutely gorgeous. Really tasty. Even my picky hubby said how nice it was. Yes it took some work, but it was well worth it. The only things I did different was to use wafer thin slices (done with a potato peeler) of Parmesan instead of grated Parmesan. And I saved some for the end to sprinkle over the top to serve along with a few wild rocket leaves. If there were six stars to award, this recipe would have it.

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Curried Carrot Soup

Reviewed: Apr. 20, 2008

This wasn't bad, but I couldn't taste carrot, only curry. I think next time I would half the amount of curry powder I used, although I guess it does depend on what brand of curry powder you use and how fresh it is. After all we're all using different types and getting different results accordingly. Mine was clearly too hot. I will make this again, but I'll be more careful with the curry powder next time.

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Pheasant with Cranberry Sauce

Reviewed: Feb. 10, 2008

I had two Pheasants in the freezer from Christmas and had no idea how to prepare them or what with. I found this recipe helpful and the sauce was tasty. Although it's funny how different two peoples taste can be, as I found it a little too sweet while my husband found it a little too sharp! All in all though it's a nice sauce and compliments the strong flavour of the game very well indeed. I will definitely make it again.

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Potato Leek Soup III

Reviewed: Nov. 5, 2007

It's bonfire night here in England (Guy Falkes night) and there was a firework display in the park next to my house. So I made this up with my hubby's home grown veggies to eat outside whilst we watched the fireworks. Wow! It was absolutely fabulous. The only change I made was to use 1/3 Double (Heavy) Cream and 2/3 semi skimmed milk. But even so it was very creamy and incredibly tasty. It went really well with my freshly baked crusty bread. This is a definite keeper and I'll bet you I'll cook it again for the same night next year. Thank you Julie.

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Mediterranean Salmon

Reviewed: Jul. 24, 2007

This was one of those recipes that was done in a hurry. I needed something quickly (hubby was off out and I only had a limited amount of food in stock). I looked up the ingredients Salmon and Balsamic Vinegar and this was one of the first ones that came up. What a fabulous creation. It was really, really tasty. Unfortunately here in England the supermarkets have taken over to such a degree that a lot of our basic ingredients no longer have any flavour. But this worked, and the Salmon tasted great. A keeper.

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Rhubarb Ice Cream

Reviewed: Jun. 18, 2007

We had a glut of Rhubarb from our allotment and were fed up with Rhubarb Crumble so decided to try this. It is lovely. It's very sweet (in fact it took up all the sugar we had in the house as we're not a sweet toothed family) so my advice if you've got a more savoury tooth is to treat it like a good chocolate and only have a little bit at a time as it's so rich; but if you serve it with something else it will go down a treat. Actually some crushed ginger biscuits sprinkled over the top would probably be lovely. This recipe is definitely a keeper in this house as we have a glut of Rhubarb every year.

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White Wine and Garlic Dream Cream

Reviewed: Dec. 13, 2006

An absolutely great basis really for your own recipes. For example try adding bacon when frying the garlic. My only complaint was that it was too runny. So I'll use slightly less wine next time. But it's definitely a keeper.

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Balsamic-Glazed Salmon Fillets

Reviewed: Oct. 14, 2006

I didn't have Dijon mustard so used Scottish Crofters (wholegrain) and when it went in the oven, I thought OMG it looks terrible and my hubbie's going to hate it. Yet the end product looked much nicer than I expected, and the taste is absolutely superb. It's not a strong taste, but rather sweet and ironically you would hardly know the mustard's there. Following on from previous reviewers, I think this would be a nice marinade for other meats. And as I still have some white wine left, as being red wine drinkers we don't normally have it in the house and I had to buy a 250 cl bottle specially, I think I'll try it with Pork Loin tomorrow. Thank you for this recipe, it's definitely a keeper and I would never even have dreamt of putting such strong flavours with Salmon, yet it works perfectly.

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Indian Chicken Curry II

Reviewed: Sep. 28, 2006

The family loved this recipe. I've tried making curries before from a book and failed dismally, so it was great to be able to make one from scratch and find everyone loved it. I must admit I found it a little strong but as the rest of the family adored it I reckon that was just me. Dead easy to make as well. Thank you.

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Roast Chicken with Rosemary

Reviewed: Jul. 10, 2006

Following on from previous reviews, I added garlic to the cavity as well as the onion and rosemary and also added Olive Oil and garlic as well as sea salt and freshly ground black pepper to the outside of the chicken. The result was absolutely lovely, it was very moist and full of flavour and I will definitely make it again.

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