Ailsa Hedley Leftwich

Tomato Sauce
Rating: Unrated
Ailsa Hedley Leftwich's rating

This was a good and simple recipe that easily uses up lots of leftover tomatoes from the garden. I did find the amount of black pepper suggested to be a bit much, however. Was it really supposed to be 1.5 tablespoons, or 1.5 teaspoons? Next time, I will reduce the amount of pepper.

Zucchini Brownies
Rating: Unrated
Ailsa Hedley Leftwich's rating

I have (had) a standard brownie recipe that always got rave reviews. But this is amazing. No veggie aftertaste that I can detect. My seven-year-old's jaw dropped when I told her there was zucchini in this recipe! I too wondered about the apparent dryness of the batter without egg but the egg is not necessary and would probably alter the texture. The zucchini works its magic as it bakes. Walnuts and a few chocolate chips thrown in, and you are in brownie heaven. I did find the icing to be a tiny bit sloppy so next time I'll decrease the amount of milk or something. Thank you.

Cracked Sugar Cookies
Rating: Unrated
Ailsa Hedley Leftwich's rating

I was looking for a cookie recipe that only used egg yolks after making meringue cookies. The texture was quite nice. I found it a bit oily and a bit too sweet. I would suggest cutting the oil back a bit, and not to bother with rolling in sugar. Also, with my convection oven (which I'm still learning how to use), 2 batches at 300 (automatically switched down to 275 on convection setting), it took about 22 minutes for them to puff up nicely, still before browning. I'm thinking my go-to recipe for sugar cookies is still "Best Rolled Sugar Cookies" on this site.

Spicy Chicken Thai Soup
Rating: Unrated
Ailsa Hedley Leftwich's rating

There are few recipes that I get really excited about, that I can't stop talking about. I LOVE this soup. I will make it again and again. I did not use the jalapenos as I found the red curry paste hot enough, but I don't like more than a bit of heat. I learned when I made it for a friend (beforehand, thankfully) who is allergic to shellfish that red curry paste usually has shrimp paste in it but a) it is possible to find it without, and b) green curry paste could be a decent substitute. Fish sauce is made of anchovies and I'd suggest that you give it a try if you haven't before, as it keeps it more authentically Thai. (Another reviewer was less enthusiastic.) The lime juice mentioned as missing by another reviewer is now indeed listed. Also the big reason to discard the lemongrass, garlic and ginger is that lemongrass is very fibrous and you don't want that in your soup. It's hard to pick it out later. Trust me, I have experience. But by the time you saute those ingredients and simmer them in the stock, they have done their job. With the lemongrass, chop off the top 1/3 and set aside for a different application, and put the bottom 2/3 in a little food processor and you will quickly be ready to saute. Finally, at the end you can add cooked rice, rice noodles, lightly steamed broccoli, or any vegetables you want to add more bulk but it is great on its own. And don't plan on much else for your meal, as a good hearty bowl is very filling. Well done Chef John!

Advertisement
Advertisement
Strawberry Muffins
Rating: Unrated
Ailsa Hedley Leftwich's rating
Mystery Chocolate Cake
Rating: Unrated
Ailsa Hedley Leftwich's rating

This is really moist, not oily, not too sweet, just right. Even without frosting, it's great. I made no changes to the recipe. It did take 40 minutes to bake in a pyrex 9x13" pan, in my oven, though. I will make again, especially any time I have a lot of beets to deal with!

Apple Crisp
Rating: Unrated
Ailsa Hedley Leftwich's rating

I had a whole bunch of granny smith apples and a few assorted other softer apples that I didn't really want to eat fresh, but they made a mighty fine crisp. I appreciated the reviewers who mentioned that more sugar might be necessary for cooking apples and less for eating apples. I ended up using 1/2 cup white sugar and 1/4 cup brown sugar in with the apples, and I think I could have reduced it a bit and done just fine. Also I've never put water in my crumble, but I have put lemon juice, so I tried 1/4 cup of water and it worked very nicely. The topping: I followed advice to not melt the butter. Instead I let it soften a bit, cut it into bits and threw the whole works into the food processor to blend it, as I have no patience to cut in the butter by hand. I used 1.2 kg or about 9 cups of apples in a 9x13 pan, and I found that to be a good filling to topping ratio. I will use this recipe again, with or without variations such as nuts in the topping. Thanks.

Purple Apple Slaw
Rating: Unrated
Ailsa Hedley Leftwich's rating

Have made this several times, and I love it every time. Make sure it's a crunchy apple, is all I can recommend.

Advertisement