BBC Good Food

20 October 2011

Tested

"Delicious! I replaced the sherry with red wine because that's what I had in the house. Also, based on the comments here + the fact that my package of pearl barley called for a longer cooking time, I cooked the barley separately in the stock, tomato puree and red wine for a while before adding the sauteed veggies, because I didn't want the vegetables to boil to mush while waiting for the barley to be fully cooked. "

27 July 2011

Tested

"Verrrrry good! I did this in the oven, so I baked the hollowed-out aubergines by themselves for a while first so that it wouldn't take forever for them to cook once they were stuffed. I upped the harissa and the powdered coriander a bit, used fresh mint and coriander for the herbs, and added salt to the stuffing. I served it with the sweet potato & ginger mash (http://www.bbcgoodfood.com/recipes/5254/sweet-potato-and-ginger-mash), great combination! "

27 July 2011

Tested

14 July 2011

Tested

"Meh, I think my oven might have messed this one up, or possibly I messed up somewhere along the way - I let the dough rise for 45 minutes, and it didn't come anywhere near doubling in size. The end result was verrrrry nice around the edges where it was properly cooked (which is why the recipe gets 5 stars - the intended result is delicious), but most of the loaf was soggy and doughy. I did use half wholemeal flour, next time I'll just stick to the recipe and give it a bit longer in the oven, and hopefully it will turn out better. "

13 July 2011

Tested

"What would be considered a 'medium' courgette, weight-wise? I have a few courgettes from a friend's garden that I would like to use for this, and they look huuuuge to me, so am considering using just 1,5 or maybe only 1 for this bread. "