BBC Good Food

29 October 2010

Tested

"Can someone please take pity and advise me here?! I've made this cake before using brandy and loved it -it's rich and moist, and best of all takes well to generous feeding -we could smell the brandy upon cutting into it! This year I want to ring the changes a little with the alcohol, but can I use kirsch rather than cherry brandy then feed with brandy? I know kirsch is more potent and unsweetened, but will it be ok? Or is cherry brandy the only "nice" version? I may seem to be worrying too much here, but I don't know and the uncertainty grows when its a xmas cake on the line! I need to bake it in the next few days -please can anyone help ?"

20 June 2010

Tested

"I'm in the unfortunatey awkward position of being not only a single-person household, but also a veggie who likes to eat healthily and isn't addicted to pasta and cheese: a sorely under-represented group, especially in Olive. Consequently, this recipe looked incredibly appealing, as I could make it up to the end of the 30min simmer, portion out and then use over the next few nights as req, adding the couscous and herbs each time. It was gorgeous and I agree it feels healthy too. I added the full whack of harissa (def. Belazu) and always use good pulses, as I happily go for those over cheese any time -Napolina are exceptional. It takes more parsley happily, and was easy to finish off. As well as cinnamon I also added a splash of lemon and some sliced green beans, which slipped in nicely. I'm actually planning to repeat it today and was thinking leeks (I've not used them lately) so I'm pleased to see that little whim encouraged ;) I do believe this little one's a keeper. "

05 June 2010

Tested

"I agree on the cinnamon query as this was the recipe's appeal for me -as a veggie I'll try it with Quorn pieces and more tomatoes, but the cinnamon is a poser...I'm contemplating throwing in a cinnamon stick as a first go, but unsure how much flavour would be imparted in 15mins. Still, that's probably going to be my way out of this one :)"

22 April 2010

Tested

"I've made many a lemon drizzle cake and have now established a diverse range. However, as a traybake this is a definite new weapon in my arsenal. The sponge is beautifully light, piquant and fluffy, contrasting sublimely with the dense pockets of creamy lemon curd (I agree with Joanne that Tiptree is a good way to go). I too found the curd worked fine as an estimated quantity, producing a beautifullly burnished caramelised top. The sole hiccup I encountered was in the swirling: to avoid holes in the cake comprising sunken pockets of burst curd bubbles, it was best to add the curd in smaller blobs not thick stripes, dotted over the surface and then lightly swirled. But overall, the contrast of creamy with airy is divine!"

18 December 2009

Tested

"I'd really like more Bailey's taste with mine when I make it again - if i add more (200ml sounds good, lol) do I then presumably reduce the cream volume accordingly? PLEASE, someone, help me on that!!! Also, when I first made it I beat in the white choc as I've never made fudge before without doing so. Is this actually necessary here? Otherwise, it came out great -crumbly yet smooth...mmmmore Baileys wanted, though."