BBC Good Food

28 October 2011

Tested

"Iraena, if you go to http://www.convert-me.com/en/convert/cooking or just look on google and type in "cooking conversion" you will find loads of sights that do it automatically."

28 October 2011

Tested

"I love this recipe and have probably made it about 12 times, it's just so easy to do and I've made it for guests who also thought it was delicious. If you cram it all together too much you won't get a thick sticky sauce, just a runny one. I don't find it lemony as I love lemons! I always use new potatoes for this dish as well."

28 October 2011

Tested

"I love making different types of curry and never buy any sauce in jars so I've got just about every spice going in my cupboard. We tried this last week and absolutely loved it and I'm making it again tonight. Debbie - we used fat free yoghurt as we are both trying to be good in the run up to Christmas, it wont separate if you let the sauce cool down for a while. Much better than the Indian from the take away, I'm not keen on neon red sauce! I have to say that I always use chicken thighs for curries, I find the meat doesn't dry out at all when grilling. "

19 September 2011

Tested

"I've made this cake 3 times now and am making it again this week. I love good quality dark chocolate but my other half thinks its too strong. So this week I'm going to use half milk and half plain only on the outside of the cake and dark inside. There are a few things I've discovered, firstly let the ganache cool down, even put it in the freezer for 30 mins so it's more solid and won't run off so easily. Also if you can't get buttermilk, heat some milk in a pan, not so it boils, just hot and add some lemon juice (about half a lemon or a few squeezes), this is exactly the same as buttermilk. I store my cake in the fridge if it doesn't all get eaten, when ready to eat again put a slice in the microwave and defrost (not heat) for 1 minute, it's just devine and slightly runny. I've also sliced this cake and stored in the freezer, it's still perfect when defrosted. "

30 June 2011

Tested

"I have an abundance of mint in my garden so now I'm always looking for recipes for it. Mint adds a beautiful freshness to dishes which I've only just discovered. My first recipe was Pasta with tomatoes, capers and mint by Rick Stein (which is delicious, though add parmesan on top, it's not available on this website I might add). I tried this salmon recipe but was slightly disappointed in the Yoghurt and curry powder dressing, I didn't think it tasted that nice. I would probably try it with a proper mix next time otherwise the rest was great."