tater

Curried Cauliflower
Rating: Unrated
tater's rating

I'm not sure if I'll make this again or not - it was good, but not very special. I tasted the sauce as I went, and ended up using 5 teaspoons of curry powder. I also added salt and pepper once it was cooked - if I make this again I'll put those in the sauce. I wish I had stirred the sauce into the mix before baking - it didn't trickle down as well as I'd hoped. I added about a pound of carrots that were sitting around, and it still seemed like a lot of sauce - I could have added more veggies and been happy, or cut back on the amount of sauce.

Fresh Rhubarb Bread Pudding
Rating: Unrated
tater's rating

I liked this, even though I'm not a huge bread pudding fan. If I make it again I'll cut back to 4 eggs - parts of it were a little too eggy for my tastes.

It's a definite keeper - next time I'll put the pine nuts on top as a garnish rather than cooking them in - they got strangely mushy. I used 2% milk instead of cream and cooked the pasta to al dente before mixing it with the sauce, and I had no problems with the sauce thickening.

Vegetarian Korma
Rating: Unrated
tater's rating

This one's definitely getting made again. Next time I will up the cream to 1.5 cups. Like so many others, I subbed coconut milk for cream and found the potatoes took a long time to cook, even cubed quite small. I ended up adding a little water to the pan and covered to sort of steam the potatoes and carrots.

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Chi Tan T'ang (Egg Drop Soup)
Rating: Unrated
tater's rating

Good, next time I'll cut back on the vinegar, as it was very prominent. I used rice wine vinegar, but I don't think that would have made a difference.

Rhubarb Bounce
Rating: Unrated
tater's rating

I'll make this recipe again, but with some modifications. First, it's too sweet! I know a previous review said this, but because that person used some sweeter fruits, I decided to try the recipe as written. Next time I'll try cutting the sugar in half. Hopefully that won't change the caramelized effect too much - I might cut closer to 2/3 cups of the sugar that gets mixed with the fruit and only cut 1/3 cup of the sugar that goes in the batter. Second: I foolishly put this in the fridge in the original dish, and now all of the delicious caramelized crust is stuck solidly to the sides. Next time I'll transfer it to something else first!

Cranberry Orange Loaf
Rating: Unrated
tater's rating

This is a fantastic breakfast or brunch bread! The best part is the crust, which almost tastes like it's had sugar sprinkled over it. I made one batch as muffins, baking for 25-30 minutes, for extra crusty-goodness. Also, frozen cranberries don't need to be thawed before adding to the batter.

Cheesy Eggplant Bake
Rating: Unrated
tater's rating

I love this recipe! I've made it twice now and it's been a hit both times. A few comments: 1. I think the prep time doesn't include salting the eggplant - add at least 30 minutes to what the recipe says! 2. I used extra breadcrumbs so the eggplant slices all had a really generous coating. Making sure they were nice and toasty made them extra tasty. 3. I suspect the reviewers who said it was too salty forgot to rinse the eggplant after salting? 4. I serve this with 3/4 lb of pasta and it's a wonderful main dish!

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