Hi – thanks for responding to my link with your nice comment. I have now added you to my blog roll and I can’t believe I have not done so already…An oversight, dear fellow organic veg box ally!
Hi ~ I made the ‘Aubergine & Courgette Bake’ this evening … and produced the most unpleasant meal ever! I think the major problem with the recipe is the sauce, made from liquidised tinned tomatoes, garlic, spinach and herbs. Although it’s initially quite uniformly thick when first poured over the layers of sliced aubergine and courgettes, it separates out during the baking process. A narrow band of ‘thick’ sauce remained at the top of the bake, just under the cheese … but below that the sauce had become very ‘thin’ and had the consistency of water. I have to say that the colour of the spinach/tomato sauce was rather unappetising too … it was like a greenish-brown slurry. All in all … a complete waste of time and money!
Hi Paula – your honest indignant feedback made me smile. I don’t know this recipe but it sounds – as you say – that liquidising the tinned tomatoes was the culprit: too much liquid. I always give tinned tomatoes a wide berth because I find them too acidic – tomato puree is preferable and would give more control over consistency.
However I often find even if a meal looks a bit yak, it still tastes good. Hope you could salvage some of it! Cooking is always something of an experiment – that’s what I like about it – its edge of unpredictability….
I used the courgette soup recipe with cream cheese and chives. It sounded a bit odd but was absolutely fantastic! I now have a new best thing to make, eat and serve. It really impressed my guests and was so easy, it felt like cheating!!
I checked celoriac recipes.
Some of them are very unique,I really enjoyed that!!
Hi – thanks for responding to my link with your nice comment. I have now added you to my blog roll and I can’t believe I have not done so already…An oversight, dear fellow organic veg box ally!
@realfoodlover – no worries!
Hi ~ I made the ‘Aubergine & Courgette Bake’ this evening … and produced the most unpleasant meal ever! I think the major problem with the recipe is the sauce, made from liquidised tinned tomatoes, garlic, spinach and herbs. Although it’s initially quite uniformly thick when first poured over the layers of sliced aubergine and courgettes, it separates out during the baking process. A narrow band of ‘thick’ sauce remained at the top of the bake, just under the cheese … but below that the sauce had become very ‘thin’ and had the consistency of water. I have to say that the colour of the spinach/tomato sauce was rather unappetising too … it was like a greenish-brown slurry. All in all … a complete waste of time and money!
Hi Paula – your honest indignant feedback made me smile. I don’t know this recipe but it sounds – as you say – that liquidising the tinned tomatoes was the culprit: too much liquid. I always give tinned tomatoes a wide berth because I find them too acidic – tomato puree is preferable and would give more control over consistency.
However I often find even if a meal looks a bit yak, it still tastes good. Hope you could salvage some of it! Cooking is always something of an experiment – that’s what I like about it – its edge of unpredictability….
Hi,
I used the courgette soup recipe with cream cheese and chives. It sounded a bit odd but was absolutely fantastic! I now have a new best thing to make, eat and serve. It really impressed my guests and was so easy, it felt like cheating!!
Thanks Nicola! Always wonderful to get happy feedback. And don’t you just love it when something is easy?!
Merry Christmas to you.