I was making sausage cakes and am having one of those weeks where I’m trying to clear out the fridge and cupboard so thought I’d make this tonight to have with the sausages..
I wasn’t actually sure what the point of the milk is, it’s it just to help the flour stick a bit?
I have made onion rings a few times and it’s usually a batter or an egg, flour, breadcrumb mix. I think I used a fair bit of flour just to make sure it covered the onions sufficiently..
They are deep fried pretty quickly and turned a nice golden brown colour. I was worried they would burn and just be unpleasant..
I sprinkled with some coarse sea salt and then served on top of the sausage cakes.
These were lovely little surprise. There isn’t much coating on them, but what flour there is has made them nice and crispy and were good with the sausages and lentils.
Would I make these again? Yes, would be a good quite snack!
Apparently this is a classic French recipe and there is even a special double baking dish made of copper that is manufactured in France especially to make these!
I don’t have a fancy dish so as the recipe suggests I used a cake tin. I wasn’t terribly particular about the shape of my potatoes. Maybe I should’ve been and paid a bit more attention to detail! I just picked some the same size and sliced as thinly as I could without chopping off a finger! Then I stated the layering..
I brushed on the melted butter as I didn’t want to use too much. I didn’t weigh out the amount I used, I just melted about 2 teaspoons I think. I ended up with four layers..
I don’t have a lid for any of my cake tins so I put the removable base from a slightly smaller cake tin on top, I wasn’t sure if the idea of the lid is to press it down or just to cover it?
After an hour it was looking good..
I quite like the crispy bits so I was tempted to put back in the oven uncovered to crisp the top, but the rest of our dinner was ready!
I managed to successfully turn it out onto a plate, but then was a bit of a pain removing the greaseproof paper. I was stuck in a few places so had to carefully peel off, next time I must remember to grease that!
We were having this with sausages and veg. I loved this! It’s really nice and soft inside and then the top is slightly crisper. It is quite flat so I’m wondering if I shouldn’t have used the lid to press it down. I do also wish I’d made it in a smaller tin so that it would’ve had more layers and been a bit higher! Overall though it was great, simple to put together but looks like you’ve made a bit more effort!
Would I make this again? Yes, be good with a flavoured butter or some herbs but I do love the simplicity of this
I think this is quite an usual version of this recipe…
I’ve eaten ratatouille a few times and made it only once before I think, but I remember it being more tomatoey. As you can it doesn’t look like there’s much tomato in it!
I also thought it was a bit unusual to have cucumber in it! So all the veg were chopped and in the oven in about 10 minutes, then I left for just over an hour. By then the veg were all really soft, but I felt there was a lot of liquid. I guess that’s to be expected considering what veg is in this.
So have to be honest I wasn’t liking the look of this, I had expected a thicker deeper looking ratatouille.
Well this was a pleasant surprise. Yes it’s really soft as expected but the favour is lovely. I thought the cucumber would blend into the background but it didn’t and tasted great.
I had made half the quantity and it does make a decent amount for 3. Even my daughter loved this and her plate was scraped clean!
Would I make this again? Yes I would despite my initial reservations
I don’t buy courgettes that often, then when I do I remember how much I like them and say to myself I must cook with them more often!
I sprinkled them with about a teaspoon of salt, I wasn’t sure if I should rinse them after the hour in the colander but just patted dry as the recipe says. I had the courgettes cooking for about 15 minutes before they started to soften. They didn’t really go very transparent but I had to stop cooking them as they were getting very soft.
The tomato mix was cooking for just under 10 minutes and I thought as I was pouring it over the courgettes that it was nowhere near enough
Then it was under the grill for only about 5 minutes
I had made the full quantity of this I ended up eating half for my dinner! I loved this. The courgettes are lovely and soft and not too salty at all. The tomato sauce is great as well and is just the right amount. Then the topping adds a nice cheesy crunch. Overall this was a great side dish (or a meal in its own)
Would I make this again? Yes, loved it
I remember having this as a child and have to say I don’t remember enjoying it!!
The cabbage I bought was pretty giant so decided to halve this recipe. Nice and easy to prepare this. I did my best to shred the cabbage into the smallest bits I could. While it was cooking though I realised I hadn’t cut away the inner thick bits of the leaves. So I did have to pull out some of the bigger chunks that didn’t look like they were softening.
I reckon I had this simmering for about 30 minutes before the liquid had pretty much evaporated. At this point the cabbage was feeling really soft.
The recipe does suggest serving this with frankfurters but we were having this with leftover moussaka, may sound like a weird combination but I thought it was great!
The cabbage is lovely and soft and there is a nice sweetness from the apple. I was really surprised how tasty this was, I really wasn’t expecting much. I was also expecting a a few objections from my daughter but she loved it as well and even went for seconds!
This does make loads, even using half the ingredients, so there is another recipe from the book that suggests serving with this so that’s tomorrow’s tea sorted!
Would I make this again? Yes was great, was way better than I remember having as a child!
Decided to try this for brunch today..
I don’t think the mushrooms I used were quite big enough, they were bigger than average but I think it would’ve been better with the big giant mushrooms!
The filling was really easy to make, and I liked the idea of using the mushroom stalk in the stuffing. I opted to use some streaky bacon that I had cooked for a bit first.
I was halving this and did think I was going to have way to much stuffing, but I managed to squeeze it all in!
I think I left it in a bit longer than 20 minutes as the mushrooms didn’t look very soft, probably about 25 minutes.
As the recipe suggest we had this with some buttered toast, and it was great. The filling is really tasty. I think it would be nice as a starter with a salad, but for a Saturday brunch this was perfect.
Would I make this again? Yes
I had planned to make these with our Sunday roast dinner, but had a change of plans and ended up having our roast chicken tonight!
Nice and easy to make this, just throw everything in a pan and leave for a while. I have mint growing in my garden, in the summer it tends to completely take over my wee herb garden so am always looking for new recipes to use it up. It has started growing again, not sure if that’s to do with the mild weather or not.
I also keep buying parsley plants and then use them so much that they never get a chance to grow again. I have noticed that there has been a lot of recipes using parsley, so always make sure I have a healthy supply in the kitchen!
As I said we were having this with roast chicken and that’s all! I was making the full quantity of this and 1.5 lb of peas is loads!
So how did this taste? Honestly this was great. I like peas and think they are very underrated, and I think this is a really nice way to jazz up a humble pea. Am not too sure what the purpose of the lettuce is, I couldn’t taste it but you did get a kind of mushy bit of lettuce every now and then which wasn’t unpleasant but just unnecessary I suppose. The flavour from the spring onions and herbs was really great. I would perhaps add even more mint next time.
Would I make this again? Yes, great side dish for Sunday/Monday roast dinner!