BBC Good Food

21 April 2010

Tested

"I've made this cake as a pudding several times now but I use frozen Morello cherries (from our own tree) instead of raspberries. They have the same sort of tartness as good raspberries plus a wonderful flavour. I stone them and cook them gently in sugar syrup before draining them well and proceeding as per the recipe. (I also add a drop or two of almond essence to the cake mix as it's great with cherries). Everyone loves it and it's great to be able to do something with our cherries -- in a good year we can have about 30 lb off the tree and there's only so much jam you can make! (although that is gorgeous too)"

20 August 2009

Tested

"I've often made the French version of this dish with chicory as suggested above but find it rather lighter and tangier if made simply with good quality creme fraiche (as in the original recipe with the leeks) rather than bechamel -- quicker and easier too and of course gives gives lots of lovely juice to mop up with crusty bread. At this time of year it's also perfect with a simple tomato salad. "

01 July 2009

Tested

"for a tex-mex feel you could try serving the burgers with the following easy Spicy Salsa, goes really well. serves 3-4. 2 large chopped tomatoes (eg slicing tomatoes) 1 finely chopped red onion 1 crushed clove garlic 1 red chilli, chopped or sliced 1 green chilli, ditto juice of 1/2 to one lime (taste after adding half -- should be nicely tangy but some limes aren't all that juicy so you may need all of it) salt to taste about 2 tbs chopped coriander leaves you can cut down the chili -- this amount gives a real kick. garnish with coriander sprigs. also great with corn chips."

21 December 2008

Tested

"we loved the ginger flavour of this cake the first time i made it so subsequently added some stem ginger from a jar (about three pieces, coarsely chopped) into the topping mix, plus some of the ginger syrup from the jar, reducing the golden syrup by the same amount. also reduced the glace cherries in the topping to 100 grams."