I LOVE bimbimbap. There, I said it. It's been one of the 'it' meals for a while and believe me it's worth the hype. BUT, I was eating this waaay before it because the hot thing. After living in Korea, I know what makes a good bimbimbap and so I'm reluctant to try a recipe from somewhere that isn't from Maangchi or learned from someone Korean.
I've been trying to entice The Hubby to try more veggies so I knew he would go for this, such is our love for the ricey, spicy goodness that is bibimbap! I found a recipe for bimbimbap from Alice Hart's book Good Veg. What attracted me to this recipe were the lack of ingredients, nothing more I hate than an endless list of ingredients - all of which I don't have at home!
Yay or Nay: Yay
I must say, I'm impressed. Mostly with the sauce - it is pretty identical to ones used in Korean Kimbap shops. The mushrooms were nice and savoury, the peppers added sweetness and the wilted spinach was subtly gingery! I
did sub some of the veggies for ones I had available or for preference,
but the beauty of this dish is that you can combine a whole bunch of
things and as long as you have the sauce - it's dynamite!
I've been on the hunt for a yummy and quick pasta recipe that I can whip up mid-week but isn't as fattening as the one pot bacon and brie pasta we both love! After browsing Pinterest, I came across Half Baked Harvest's recipe for Caramelized Balsamic Goat's Cheese pasta. The pics and description sounded delicious so I was excited to make this.
Yay or Nay: Nay
Massive FAIL for this recipe. The styling in the photos were deceiving - we were both in agreement that we did not like this recipe at all. I was expecting something tangy and rich, but it was more like a dessert pasta dish - sweet and cloying. I think the recipe would have been better without the balsamic sauce/dressing as the mushrooms, garlic and thyme were tasty on their own. I don't think I would try this again with a different kind of balsamic as the dish itself was not good at all.
