Dunkin' Doughnuts

Dunkin’ Doughnuts

from Terre à Terre: The Vegetarian Cookbook, Amanda Powley with Philip Taylor, Absolute Press, 2009

I had this book for some time before I felt game enough to try one of the recipes. It was bought because I was intrigued by the photographs of the finished food that looked completely different from any I had previously seen. And then there were also the oddball names of the dishes that only gave hints of what to expect in the meal: Turtle and Tostones, Skinny Melinki, Between the Sheets, and Yuba Juba Beefy Tea. Often, as you can see, they hinted at meaty meals.

When I looked at the recipes they looked as though they were somewhat difficult and complicated. However, since I had the book and a bit of free time came up I thought I had to give it a go.

It was far easier than I had imagined. The recipes are conveniently organised into different elements some of which can be done and put aside while the other sections are completed. There is a final section which explains how to put the various elements together.

The Dunkin’ Doughnuts looked oddly like the sweets course but it was savoury. What seemed to be a glass of hot coffee or chocolate was a chestnut soup. The doughnuts were savoury, flavoured with parmesan cheese and dusted with a mixture of parmesan and dried porcini mushrooms. On the side was a little tower of shaved frozen pear.

While my effort didn’t look exactly the same as the photograph it wasn’t too bad—and it was enjoyed by everyone—which counts in the end.

I had the oil a little too hot for the doughnuts and they were slightly burnt though not too bad to eat.

I really must go back to this book and try another recipe. The one I tried was a lot of fun to make and equally so to eat.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔