chochotte
BBC Good Food Member since 16 June 2008
My Latest favourites recipes
Last comments I've made
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05 June 2010
"Miriam: yes, using fake butter margarine will probably cause problems. These products have a lower melting temperature than real butter (so will give a greasier, soggier feeling cake), often contain quite a high percentage of water compared to butter (especially if it's a reduced fat version) and are only dyed yellow, being naturally a kind of grey or neutral colour. The grey colour could also come from the bananas, if you left them out too long after mashing them and they started to discolour. "
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05 June 2010
"To those who are finding this recipe too salty, it's worth remembering that different kinds of salt will add different levels of saltiness. Using a dessertspoon (which is the equivalent of TWO TEASPOONS, not a tablespoon, which is THREE teaspoons) of coarse sea salt such as Maldon will give a much less salty result than the same volume of fine table salt. That could explain the problem."
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15 July 2009
"This sounds great, but it's not a parfait, it's an ice-cream. Parfaits are not churned as they freeze: the recipe involves beating the air into the mixture before freezing, e.g. by beating egg yolks with sugar."
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10 May 2009
"This isn't a pissaladière! Four of the main things that make a pissaladière a pissaladière are: - No tomatoes - No cheese - Anchovies - A thick, doughy base (in France we often buy unbaked bread dough from the baker and form that into the pissaladière base) This fails on all counts! It's just a pizza."
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04 May 2009
"Er, hello editors...parmesan is not vegetarian!"
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