“Early Summer Greens Goddess Salad” from “A Modern Way to Cook”

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Tom: I like it! There’s a theme to it!

Kirstin: It’s green?

Kirstin’s mum: It’s very attractive! There are lots of different colours.

Kirstin: Really? I can see only one. It’s green-osity!

Kirstin’s mum: Well, there’s the avocado.

Kirstin: It’s still green!

Tom: It’s a different shade of green.

Kirstin’s mum: There are different greens, different textures. And the dressing is very distinctive!

Kirstin: Do you like the dressing, Tom?

Tom: The dressing is almost a pesto, isn’t it?

Kirstin: The dressing has coconut milk in it Tom. I know how much you love that, but I think we’re going to be seeing a lot of it this month as it seems to be one of those new healthy things.

Tom: Hmmm. I like it quite a lot given that it has coconut milk.

Kirstin: Shall I make it again?

Tom: Oh yes! Definitely! I feel very healthy eating it!

“Early Summer Greens Goddess Salad” from “A Modern Way to Cook”

“A Modern Way to Eat” – September 2014 Cookbook – Our Verdict


Maureen: We LOVED this cookbook.

Kirstin: It was the best vegetarian cookbook I’ve ever cooked from.

Maureen: The Mary McCarthy was my favourite vegetarian cookbook up until now, but now this one has supplanted it.

Kirstin: Usually I find that vegetarian cookbooks are holier than thou, but this one wasn’t. The recipes were really good.

Maureen: The thing I liked about it was she didn’t use ingredients that were too obscure or hard to find.

Kirstin: Well… I gave up trying to find brown sushi rice for the Kale and black sesame sushi bowl in the end. But I used regular brown rice instead and it was delicious.

Maureen: Maybe I turned the page if there were difficult ingredients in it, but by and large I could find the things I needed. I don’t have the patience to do a lot of running around to find obscure ingredients.

Kirstin: Her salads are amazing, and her yorkshire puddings I’ve made every weekend for the last six weeks.

Maureen: She seems particularly skilled at salad. The one we had at your house was delicious. So simple, and yet, so delicious.

Kirstin: You feel really good after you’ve eaten her food.

Maureen: I agree.

Kirstin: It’s a modern take on vegetarian food.

Maureen: Yes, and it’s delicious. This is why it’s going on my high-rotation bookshelf. There were loads of things that I made that were absolutely yummy and will be perfect for our weekly Meat Free Monday. This was a great book.

“A Modern Way to Eat” 
Overall Grade (A- F): Kirstin A*. Maureen: A*
Best recipes: Kirstin: Yorkshire Pudding and the Strawberry Crumble. Maureen: We loved everything, but particular kudos has to go to the Herbed Green Quinoa and the Mushroom Rosti.
Grade for Photography (A-F): A
Any disasters? Kirstin: Yes! The Double Chocolate Cloud Cake. It was nightmare. It just didn’t work.
Bookshelf or Charity Shop Donation? High-rotation bookshelf.


“A Modern Way to Eat” – September 2014 Cookbook – Our Verdict

“Laura’s Herbed Green Quinoa” from “A Modern Way to Eat”

IMG_5764Andrew (14): Me gusto!

Maureen: Another winner, then.

Andrew: Yes. I love this. It’s delicious. Me gusto!

Tim: Me too. This is great.

Maureen: What do you think, Nicholas?

Nicholas (11): I like it!

Maureen: I like all the different textures. You would never guess all the different things I put in here.

Tim: OK. Tell us.

Maureen: Well obviously, there’s the quinoa, the broccoli, and the feta, which is obvious. But there’s also toasted sesame seeds and toasted pumpkins seeds. We’ve also got some leek, some spring greens, peas, mint and basil. Yum.

Tim: I’m not sure why you felt compelled to roast some chicken legs to go with it.

Maureen: For the record, I’m not having chicken. But I didn’t know if you guys would be satisfied with just this.

Tim: I think this is a meal in itself.

Maureen: I agree. I definitely will be making this again. Maybe for the next Meat Free Monday!

“Laura’s Herbed Green Quinoa” from “A Modern Way to Eat”

“Mushroom and Parsnip Rosti Pie” from “A Modern Way to Eat”



Andrew (14): Another good meal from the September cookbook!

Maureen: I’m impressed. You’re really getting into this vegetarian thing, aren’t you?

Andrew: It’s just really good.

Tim: I agree. It’s delicious.

Nicholas (11): There’s only one problem: I don’t like mushrooms.

Maureen: Well, that’s an issue, given that it’s full of mushrooms. The list of vegetables you don’t like is getting longer by the day. You’ve never had a problem with mushrooms before.

Nicholas: Well I do now.

Maureen: Well, that’s too bad. Because I think this is fantastic.

Tim: What’s in it?

Maureen: Loads of good stuff. Obviously there’s mushrooms, but also garlic, swede, red onions, parsley, creme fraiche, potatoes and parsnips. I do love eating vegetarian, but all the chopping and prep is going to be the death of me. Even when I used the food processor, like I did today.

Tim: This is a real winner. We should have it again.

Maureen: I agree.

“Mushroom and Parsnip Rosti Pie” from “A Modern Way to Eat”

“Ricotta, Thyme and Sweet Potato Bake” from “A Modern Way to Eat”

IMG_5750Maureen: This is called a Sweet Potato Bake, but I’m going to call it like I see it: It’s a sweet potato lasagna.

Andrew (14): Yum. This is GOOD.

Nicholas (11): There’s only one problem with this. I don’t like sweet potatoes.

Maureen: What are you talking about? This is delicious!

Nicholas: Nope. Can’t do it.

Maureen: Honestly, it’s just like lasagna, just with sweet potatoes rather than pasta.

Andrew: It is DELICIOUS.

Maureen: See? Andrew likes it. They say in all the parenting books that you shouldn’t compare siblings, but I’m going to do it anyway: Look at your brother! He’s eating it and he loves it!

Tim: I’m with Nicholas. I am not a fan of sweet potatoes.

Maureen: What’s wrong with you people? You don’t know what you’re missing. This is fantastic.

Andrew: I agree.


“Ricotta, Thyme and Sweet Potato Bake” from “A Modern Way to Eat”

“Seeded Popping Yorkshires” from “A Modern Way to Eat”

Kirstin: I cannot even begin to tell you how much I love these. I have made them every week for the last month and they always disappear straight away. Anna has a fantastic list of five commandments of Yorkshire puddings, which is well worth the price of this book and ensures faultless Yorkshires on every occasion. And the addition of toasted sesame and poppy seeds is just genius. Today I’m messing around with a different muffin tin, hence the slightly dysfunctional looking puddings on show for this pic. But I mean to persevere because I know these are worth it and this tin gets more of the batter in which means more yumminess!

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“Seeded Popping Yorkshires” from “A Modern Way to Eat”

“Lime and Chipotle and Black Bean Tacos” from “A Modern Way to Eat”

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Maureen: Did this take you long to make, Kirstin?

Kirstin: No, not really. And it was a very lovely half an hour because everything smelt so wonderful as I prepared it. I love the smell of coriander and lime. Of course I’ll be paying for this tomorrow as black beans and I have a bit of an on-going feud.

Maureen: But that’s not true for everybody.

Kirstin: And it’s always worth it!

Maureen: The salad was delicious!

Kirstin: Her salads are always good. I shall definitely make this salad again.

“Lime and Chipotle and Black Bean Tacos” from “A Modern Way to Eat”

“Strawberry Poppy Seed Crisp” from “A Modern Way to Eat”

Kirstin: I don’t have any images of this cooked, even though I’ve now made it three times now. And that’s because it’s so yum it gets served and eaten straight away. I absolutely love this recipe. There’s something wonderful about the citrus and strawberries mixed together. And the poppy seeds in the topping works a treat. Yes, we will be having this again and again. But there’s something missing from the recipe in the book, so I use the web version of this.

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“Strawberry Poppy Seed Crisp” from “A Modern Way to Eat”

“Cucumber Satay Crunch Salad” from “A Modern Way to Eat”



CBAMSataySalady“Satay salad?” I asked. “Where do I sign up?”

I love a chicken satay. However, as this is a vegetarian cookbook, there will be no chicken satay recipes, so this will be the next best thing. Besides, we all (bar one) love cucumbers in this family, so I figured I was on to a winner. I was right.

This salad reminded us all of something we could get at our favourite Vietnamese pop-up restaurant in Greenwich. This was a lucky thing, as Saigon StrEAT has been closed for the month of August and part of September, so this served as a helpful reminder of what we missed. It was incredibly fresh and flavourful, which is probably down to the amount of coriander you add to the salad.

For what it’s worth, I served this on the side on a FIsh Friday, where I just roasted some cod. The rich mix of flavours of the salad offset the plain nature of the roasted cod very nicely. Also, I made the salad in the 20 minutes when the cod was roasting, so it all came together quite nicely.

Would I eat this again? Absolutely.


“Cucumber Satay Crunch Salad” from “A Modern Way to Eat”

Double Chocolate Cloud Cake from “A Modern Way to Eat”

Well, these didn’t turn out the way they were supposed to. I struggled to make the icing and resorted to buying another can of coconut milk to try again, but still with no success. I was so determined to make it work, that I even stuck in cornflour, but no luck. So I gave up on the icing in the middle and just put the glaze on.
It’s an incredibly rich cake and very delicious but quite dry too. And I just wonder if I should have used butter instead. Still, it’s always good to try new recipes, especially gluten-free ones. That said I don’t think this is one I’m going to try again.

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Double Chocolate Cloud Cake from “A Modern Way to Eat”