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"Really tasty! Like Magpie Diner, I loved the crispy crust on the tofu, so much that I kept it separate from the bok choi and sauce, dipping it in the sauce just before I wanted to eat it, so it didn't get soggy. I added some spices (five spice and (more! powdered ginger to the cornstarch just to add a little oomph, since I've always been one o..."
Jun 20, 2010 on Food.com
"I was surprised and saddened - I actively disliked this pie. I felt the nutmeg really didn't work - it clashed strongly with the tart strawberries and rhubarb, making an unpleasant flavour. Also, like another one of the commenters, this pie was utterly liquid, which also surprised me. I hypothesise that in my case, this was due to the use of ..."
Mar 10, 2007 on Food.com
"Very tasty. I added a can of whole tomatoes (chopped large, although they disintegrated into the sauce and half the juice from the tomatoes, as well maybe 1/4 C red wine. I also used beef stock paste, not broth, but the tomato juice made up for the extra liquid. I think it really improved by adding the balsamic vineagar; it gave the recipe a l..."
Jan 4, 2007 on Food.com
"Very tasty, and very simple - just the way things should be. Lots of strong flavours together work surprisingly well. Thanks."
Dec 17, 2006 on Food.com
"Very tasty - We added some leeks, as they needed used, and the gravy was lovely. Very simple, filling, and comes out rather more elegant than it seems. "
Oct 9, 2006 on Food.com
"I was very excited about this recipe, but felt very let down - it was VERY salty, from teh fish spice, and the brandy flavour was extremely strong. I might try it again because I feel like it has potential, but I would definitely make changes. I didn't finish mine, and neither did my husband - just too strong. It is right about how long to c..."
Oct 3, 2006 on Food.com