BBC Good Food

27 November 2008

Tested

"Made this cake again this year and it has worked out wonderfully well yet again.....a real winner of a cake. My cake only took 3 hours in total to cook this time....not sure why but do watch it from about 3 hours onwards just in case! "

12 October 2008

Tested

"I made a few changes to this recipe and my moussaka was soooo good - my changes were: 1. I used beef mince (not a fan of lamb mince) 2. Slice the aubergine, place it in a colander and sprinkle it in salt - then weigh it down for about 1/2 hour with a heavy plate to drain out the juices - rinse well and then squeese dry before lightly frying it. 3. I made the mince mixture the day before (with a glass of red rather than white wine, 2 teasp of cinnamon and well seasoned with salt and pepper) to let the flavours mature. 4.Add lots of cheddar cheese to the bechemel sauce. 5. I served with a side salad of lettuce, tomatoes, cucumber and crispy roast potatoes. 6. Enjoy....with a shiraz grenache!!! It was really really tasty!! "

07 October 2008

Tested

"I have been searching for tinned cherries - but they must be a seasonal item. Any suggestions about a suitable alternative please and I'll give this a go? (Although I think the cherries will be hard to beat!)."

07 October 2008

Tested

"I wanted to make a birthday cake for my nephew and thought I'd give this a trial run. It did take 1.5 hours to cook - but everyone loved it and my nephew (3) actually licked the plate and asked for seconds. It is like a big brownie cake (and will crack on the top) and my advice about the topping/filling is that you must leave it alone in the fridge for about an hour before using it otherwise you'll have a runny mess. It will stiffen up if you have a little bit of patience. A real winner of a cake - but it is rich and dense, it is not a light sponge - so bear that in mind - but a 10/10 rating all the same!!"

12 February 2008

Tested