I soaked the lentils overnight and did not boil them, then mixed them will all the other ingredients except the carrots, which I omitted. Then I used 2 spoons to form them into balls about size of walnut and baked them in a very hot oven. Delicious and crispy!

By Noonie | 

January 21, 2009

This was a disappointing recipe. The cakes came out goopy and not crispy at all. I would  probably cook the shrimp and onion next time before making the cakes.

By Noonie | 

February 13, 2008

Good but tasted much, much better after drizzling soy sauce on top.

By Noonie | 

February 13, 2008

This is really delicious and makes a great addition to  any BBQ menu. So easy to make. I've made it 3 times now and it gets gobbled up each time. I used balsamic instead of sherry vinegar once, and sheep kaskaval instead of manchego. Yummy each time. I 'layer' the salad (pepper, dressing, cheese,dressing, olives, almonds, parsley) so that you spoon a piece onto crusty bread and all the flavours explode in your mouth. Yum!

By Noonie | 

February 13, 2008

The flour leaves a cotton-mouth taste behind. I find it tastes much better if I substitute cocoa for dusting the ramekins, and finely ground almond or hazelnut instead of the cake flour.

By Noonie | 

December 18, 2007

This is a great spin on traditional roast beef & trimmings served cold as a perfect light lunch dish that can become very elegant through deft garnishing. I would recommend marinating the grilled meat in the dressing for 3 hrs or so before serving cold (meat stays juicier), and either skip the lettuce or the beans.

By Noonie | 

October 17, 2007

Super easy and quick to make. I've added feta, kaskaval, emmental - always delicious.

By Noonie | 

September 15, 2007

Ever since I tried this recipe it has become the defacto corn salad for all my BBQ's, especially accompanying grilled lamb cutlets. Everyone from the kids to the grandparents to the non-corn lovers (like me) love this salad. Superb!

By Noonie | 

September 15, 2007