Gemma
BBC Good Food Member since 27 November 2006
Location: Glasgow
- My last supper would be... A traditional Roast - any meat!
- My fool proof recipe is... My mum's Chicken and Tarragon pie
- My favourite utensil is... My food processor, and a small wooden spoon.
- If I am not cooking I'm... Browsing my books!
- The best meal I've eaten was... A seafood extravaganza platter in Abu Dhabi.
My Latest favourites recipes
Last comments I've made
-
19 November 2009
Make-ahead mince pies
3 comments
"Mince pies made in this method are still far far superior to shop bought ones. Personally I think the pastry in the picture is rolled a little too thick - but that's only my opinion.. I'm sure James Martin knows what he is doing! :) "
-
15 November 2009
"I cheated and used shop bought shortcrust pastry, and served with vanilla ice cream, however t was more than sweet enough in my opinion. For my family's taste it would have been sugar overload with sweet pastry, flavoured cream and savory sugar. The tart itself was delicious and I will be making again but I'd use a plain shortcrust again and serve with Vanilla ice cream or custard. Also I took this out after 20 minutes but I should have left it in longer, possibly another 10 minutes andI'd sprinkle less sugar over the top. Although it says "For the Keen Cook" it was very simple. The instructions make it look more complicated than it really is!"
-
12 November 2009
"My scales weren't working so my measurements were approximated, however this turned out pretty good considering. I left it in for almost an hour but it still didn't seem to be cooked through, so I pulled it out of the oven to allow it to cool with the thought of mashing it with ice cream as per someone elses suggestion. By the time it cooled it was actually perfect brownie - crisp on the outside and a bit chewy and gooey on the inside. We warmed it back up and served with vanilla ice cream. I'll definitely make this again once I've got new scales!"
-
06 November 2009
"Marian it looks like 1 litre to me. I'm going to give this a go at the weekend but will keep an eye on the stock levels. Another soup recipe that I use is honeyed carrot soup - http://www.bbcgoodfood.com/recipes/4852/honeyed-carrot-soup which uses 2.5 litres of stock for 800g of carrots and no lentils. "
-
06 November 2009
"Very easy to make and a firm family favourite. Usually serve with naan breads and a dollop of creme fraiche. It keeps really well for lunch the next day, hot or cold. Brilliant mid week meal. Also easy to prepare in advance: I add 75% of the fluid, bring to the boil and take off the heat. Before serving I add the remainder of the stock and bubble until it's all absorbed. Delicious!"
2
ratings
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
Tried and tested 
