Cook Book Addict Creates

Poor Man’s Potatoes Recipe Book: Nigel Slater - Eat Review: 🌟🌟🌟🌟🌟 I have to say I really enjoyed this dish. It’s quite a nice comfort food style vegetarian dish. I have made this before and the first time I made it I decided to add in a chilli 🌶 at the start.... a whole sliced chilli 🌶... maybe you might want to put a half one in instead! 😆  nevertheless it was still good.  This time I sort of stuck to the original recipe. Only alterations were that I didn’t have the normal size bell peppers so I used a few of those smaller sweet peppers to get the same amount. Aga conversion: I kind of struggled with this conversion, I sort of toggled between both hot plates and then when it was time to cover and simmer enthusiastically, I popped the covered Aga sauté pan on the floor of the roasting oven. After 20 mins there was still loads of stock left so I gave it a bit longer uncovered on the hot plates toggling between them for roughly 10 minutes after squashing about

Chorizo Potatoes  Recipe Book: Nigel Slater - Eat Review: ⭐️⭐️⭐️⭐️⭐️ I do love Nigel Slater recipes and I think all of this weeks reviews are from this book. There are very few recipes that have disappointed from this guy, he really does know his stuff. So tonight’s recipe was easy to make but I did have a couple of quirks with it.... Firstly, I forgot to write down exactly how much chorizo I needed so bought a pack of diced cooking chorizo from Sainsbury’s. When I got home I realised I only had 150g 😱 instead of 250g.  Fortunately this turned out for the better because my potatoes were slightly smaller and 150g really was enough for them. I also decided to use a 50/50 mix of cheddar and mozzarella as I cannot for the life in me seem to be able to get hold of Manchego cheese so google said to use mozzarella or cheddar....so I used both! Cooking wise, the potatoes took longer than 45 minutes to be cooked right through they took 1hr 15, so basically cook y

Indian Style Chip Butty (470 calories) Recipe Book: Jamie Oliver Veg (the latest book)  Review: 4 Stars! Finally! Back to better scores. I hate rating Jamie's recipes low as him and Nigella and Delia got me into cooking. This one was pretty easy to make and didn't take too much time. I did get a little confused as the photo of this looked like they were going to be smallish balls on those titchy rolls (which I didn't have). The recipe says it serves 4 and to make 4 balls so naturally my recipe should make 2 balls.... What actually happened... Didn't have any of those tiny little rolls (like in the photo) so used 2 small white finger rolls from Asda cut in to 2. Whilst making the chip filling in the pan the 2 balls I should be making looked massive! So I made them in to 4 instead, otherwise they wouldn't have fit on my now little buns! I used Asda Spicy Mango Chutney as that was what was in the cupboard. I couldn't locate a pomegranate so had to bu

Sausage and Potato Pie Recipe Book: Nigel Slater's Real Food  Buy the book here  Review: 4 stars for this one. It was very good, but it didn't blow me away.  I was impressed at how quick it was to prep (I use a mandolin to slice my potatoes and onion).  The pastry was very light and crumbly so unfortunately didn't stay in one piece when I transferred from pie dish to plate, hence my not so great photo. For the sausage meat, I used Old English sausages as my butcher said these were the most herby ones that he had. This recipe was originally supposed to be eaten with the silver surfers (in laws) who were coming over for tea but ended up as me and husband eating it at home and then taking the other two portions over to the hospital as my mother in law wasn't very well yesterday afternoon so their portions (with mushy peas) got tubbed up in takeaway tubs, wrapped in tin foil and then a nice big towel to keep hot and I took it over to the hospital - good

Empire Roast Chicken with Bombay Roast Potatoes and Amazing Indian Gravy Recipe Book: Jamie Olivers Jamie's Great Britain - Buy this book   Link to the Recipe Review:  🌟 🌟 🌟 🌟 🌟 🌟 🌟 🌟 🌟  Wow! Off the blooming charts is this recipe as it is that good! Think a great roast chicken plus your favourite curry sauce combined! Now, the actual recipe is a bit ambiguous in places in my opinion. When making the marinade it states 2 lemons, I took this to be the juice of 2 lemons as it wasn't stated and in the Bombay style potatoes it states to use 1 lemon, but I've no idea where! I'm guessing to serve with the potatoes. I did a couple of substitutions as I'm fed up of my hands stinking of garlic and mistakenly rubbing my eyes after chopping chilli (yes I do actually do this!!! quite regularly too) so in the marinade I used 1 tbsp Garlic Purée, 1 tbsp Ginger puree and 1 tbsp very lazy chopped chillis. In the Bombay potatoes I substituted 1 fresh red chilli w

I've finally remembered to take a photo of my finished cooked potatoes! (For Normal and Fan ovens - you will need a hot oven at 240c and use the middle shelf of your oven) 1. Boil for around 10 mins or until you can scrape a fork along the outside, if it fluffs easily it's ready. Now, that's probably the only handy thing I learnt in Home Economics at St Hilda's RC School Burnley from Mrs Hall!  😆 💕  Oh how I hated Home Ec! 2. Drain and keep the potatoes in the pan. 3. Sprinkle over the top of the drained potatoes with a good coating of Semolina Powder (I pour from the pack so see the photo below for an idea of how much I pour on. UPDATED - for a serves 4-5 people at 4-5 pieces of cut potatoes each you need around 25g. 4. Put the lid back on the pan and gently shake to coat potatoes with Semolina. 5. Put a Roasting tray on the floor of the roasting oven with a good 1-2mm coating of Crisp n Dry and leave for 5 mins for the oil to get nice and

Review: 🌟🌟🌟🌟🌟.  Well, if you’d asked me this morning what I expected I’d be scoring tonight’s recipe, I was thinking a 3🌟. I have to say I have been very pleasantly surprised. It’s not a quick recipe to make. I did a half portion and it took about 1 hour 20 start to finish. The question is... was it tasty? Hell yes! And I ate it all (my portion not the entire 3 portions 😆)! Coming from someone who doesn’t really like veg and is an all out meat eater this is a big deal! I did find this recipe a bit ambiguous in places. I mean there’s a section where it says you have to roast the veg and garlic together but it doesn’t say to chop that half of the garlic, so I did as I didn’t fancy biting into a whole clove... Also, because I was doing a half portion I thought it would be difficult to blanch the parsnips and carrots in such a small amount of liquid so I made the full portion of stock and when I drained it I only used half of what was left to go in the parsley sauce. I used 2/3 of a