Member since Jan 2011
Flag This ProfileFlag as Inappropriate
Reviewed Clementine Cake
Oct 14, 2013 on FoodNetwork.com
“This cake is a masterwork. IGNORE the low ratings.
It just drives me insane when people give a low rating to the recipe, when really they are rating their experience. Especially when the comment goes on to describe how they fault was their own. Use a little sense. You have to taste your citrus before using it to see if the pith is bitter....”
Sep 1, 2013 on FoodNetwork.com
“Incredible. Of course being in America, buying venison wasnt an option so i used pork and buffalo. And I also put biscuits on top instead of potato mash. But the stew, with the beautiful combination of marsala, porcini liquid and worcestershire sauce was a complete knock out. Thank you Nigella for always coming through for me and my family"”
Reviewed Party Popcorn
Jan 13, 2013 on FoodNetwork.com
“Absolutely the BEST popcorn I have ever had. It is sensational! I never have an important movie watching without it.
Forget ANYONE who's pedestrian tastes may have prompted them to give it a low rating. The reason it comes out too salty is the difference in the kinds of salt we use in the States. Just use half a teaspoon or so. The only thing...”
Aug 19, 2012 on FoodNetwork.com
“I made this tonight, sorrowfully with boneless/skinless thighs, but the result was still Sunday-evening satisfying. I omitted the potatoes because of a welcoming stash of leftover rice, but added a scattering of garlic cloves for extra oven-made indulgence. We all ravaged it, I am so pleased share. Thank you Nigella"”
Reviewed Asian-Spiced Kedgeree
Mar 13, 2012 on FoodNetwork.com
“I loved it. I incorporated it with a creole rice dish that has spinach, celery, bell pepper, scallion and parsley. Also chicken instead of salmon, so the poaching time was a lot longer. But the result was sublime. Such a great recipe, and such a wonderful idea, not something I would have ever come up with on my own. She's the best!!""”
Reviewed Lemon-Mint Cake with Lemon Syrup
Jan 24, 2011 on FoodNetwork.com
“I did a gluten-free version of this cake, substituting the flour with Arrowhead Mills All-Purpose Baking Mix, and it came out perfectly divine. And one of her best cake recipes Ive ever had, and I've made over 100 of her recipes.