hemison

Garlic and Artichoke Pizza
Rating: Unrated
hemison's rating

Loved the garlic & artichoke combination! Used a whole-wheat flour & guiness breadmaker dough, and mozarella & goat-cheese for the cheeses. Yum!

Oatmeal Raisin Cookies
Rating: Unrated
hemison's rating

A real family favourite. For variation, I sometimes make it with dried cranberries (instead of raisins), lemon zest (instead of cinamon) and lemon juice (instead of vanilla extract). Dried apricots too if I'm feeling really healthy!

Oat Bran Muffins
Rating: Unrated
hemison's rating

Loved the texture but found the flavour a bit bland. A cup of fruit or something will probably help. I'll read the rest of the reviews, and try some experiments! Definitely worth making again, just with some additional ingredietns.

Apple Lemon with Cinnamon Muffins
Rating: Unrated
hemison's rating

Delicious! My fruit-avoiding 3-yr old son wolfed down his own and his grandfather's while grandfather wasn't looking! I added extra lemon juice and used a mixture of lemon and orange zest because that's what I had available. I also microwaved the chopped apple for 30s before adding it to the mix. They turned out light and fluffy inside and beautifully crunchy on top. Thanks!

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Grapefruit Avocado Salad
Rating: Unrated
hemison's rating

This was a good salad, and I'd make it again. I made one change and used fresh green onions instead of red onion as I personally don't like raw red onion. To make up for the colour loss, I used red-edged lettuce leaves, and added a few pomegranate seeds on top for decoration. I have to say that I found the mustard a bit strong in the dressing and would reduce the amount next time and add some raspberry vinegar instead. I've made a similar salad in the past with additional red sweet pepper and shrimp.

Coffee Shortbread Cookies
Rating: Unrated
hemison's rating

I've been making a recipe almost identical to this for 30yrs and it's a family favourite. I normally use 4oz ground almonds, 4oz granulated sugar, 8 oz butter, 8 oz all-purpose flour, 2 tbsp instant coffee granules. Mix up the first 4 ingredients, then dissolve the coffee in 1 tsp of water, and add it in as a paste - mix it in well. Add a few drops more water if necessary. Then chill, roll out & cut, chill again, then bake at 325F. For me, no extra sugar is necessary as I like the coffee flavour to come through and I dont' like very sweet cookies! I've also made the same recipe using lemon zest and lemon juice instead of the coffee, or orange zest/juice with a tsp of cinamon.

Chocolate Orange Marble Cake
Rating: Unrated
hemison's rating

I love this cake - really moist and with one of my favourite flavour combinations. Because I dont' have a tube pan, I've been making it in 2 8" sandwich cake pans. Works beautifully and cooks in about 25 minutes. The first time I made it I topped one half with the topping suggested in the recipe, and left the other half plain for the kids. Have to say that I wasn't desperately fussed about the recipe topping - too sweet for me - much preferred it as a plain sponge as it has so much flavour on its own. The second time I made it I put the orange liqueur in the cake mix itself (and added more orange zest). Once it was cooked and cooled I sandwiched the two halves together with a whipped-cream/cocoa/orange extract/icing sugar cake filling; then sprinkled icing sugar and orange zest on the top. Got rave reviews! Since my husband doesn't like chocolate I'm going to try it next time using a coffee and almond/amaretto combination. A year later, and it's our staple base cake mix - I've made it lots of times as a coffee cake, mocha cake, chocolate cake, and got rave reviews for a lemon version with a lemon-creamcheese frosting found elsewhere on this site.

Irish Stew
Rating: Unrated
hemison's rating

Oh yummy! We thoroughly enjoyed this. I cooked it in a crockpot / slow cooker on low for 6 hrs which necessitated a couple of changes to the recipe directions. I coated the lamb chunks in flour before browning, and stir-fried the onions and leeks in a little oil (along with a teaspoon of garlic powder - couldn't find my real garlic). I parboiled the parsnips and potatoes for 5 minutes. Then I tossed everything into the slow cooker with one cup of water, one cup of red wine, and 2 cups of beef broth, and left it alone! Didnt' add the rosemary until half an hour before serving - think I might add it earlier next time. And yes, there will definitely be a next time!

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Renaissance Stuffed Mushrooms
Rating: Unrated
hemison's rating

This was really great - first time I've tried making stuffed mushrooms, and we'll definitely be having them again! I used Stones Ginger Wine instead of port, and filled 5 portabello caps to make a meal out of it. Found it just a little rich and a little salty (although I didn't add any salt) so will try a couple of tweaks next time. Needs something crunchy too - perhaps serve it with thick slices of toasted homemade bread, or add croutons, or nuts.

Quinoa Tabbouleh
Rating: Unrated
hemison's rating

A real favourite - I take it to pot-luck parties, or use it for lunch during the week. My additions: - soak the quinoa overnight, then rinse thoroughly before cooking; add the lemon zest from the lemon used to produce the juice; add 8oz cubed/crumbled feta cheese. I often use dried parsley instead of fresh and it still tates great. Bonus that it tastes better & better as it "ages"!!

Savory Pork Roast
Rating: Unrated
hemison's rating

Loved this! - made it twice so far with boneless rib roast. Incredibly quck to prepare (great news as a busy mom!) and even my meat-hating 3-yr old eats it with minimum fuss! I did a 2lb roast last night, so turned the oven temperature down a little and let the probe determine when the meat was done. Like another reviewer, I combined the herbs in some olive oil before rubbing them into the meat, and also added some Stones Ginger Wine to cover the bottom of the pan - what was left at the end of cooking time made a nice glaze to pour over the meat when I served it.

Roasted Garlic Cauliflower
Rating: Unrated
hemison's rating

I like this very much (but dont' cook it in a toaster oven - it BURNS!). I also like it better with these variations: Add a sliced red pepper to the cauliflower. Combine the olive oil, garlic & parsley with two chopped spring (green) onions, 1/2 tsp ginger and 3 tbsp lemon juice. Brush this "marinade" over the veg and cook as above. I added a thick slice-worth of toast crumbs and 1/4 cup of finely-grated Gruyere cheese to the Parmesan towards the end.

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