conker
BBC Good Food Member since 04 March 2009
Last comments I've made
-
27 December 2009
-
08 November 2009
"Really nice combo (I've never used apples and pears in a crumble before!) and the lemon zest really lifts it. I had some left over stale ginger cake that I blitzed and mixed with the walnuts instead of making the crumbs. I think it might work with some chunks of dark chocolate thrown in as well. Will definately do again! "
-
29 September 2009
"I wanted to make lamb wellington using lamb fillet for a dinner party but couldn't find any decent recipes. So, I used this one and 3 lamb fillets (just over 1kg of meat) for a party of 11. Using lamb was expensive but it tasted gorgeous - everyone loved it! I doubled up on the duxelle ingredients because I had 3 fillets to cover but kept to all the same weights and measures in this recipe. I especially liked the use of proscuitto to seal in the duxelle as I've made beef wellington before where pancakes were used which made it really heavy."
-
29 September 2009
"also forgot to rate!"
-
29 September 2009
"FAB recipe! I made this for a lunch party for 9 for my husband's 50th. I was a bit nervous as I had never made meringue before. Luckily I'd bought tons of eggs as I had to ditch the whites a few times as yolk managed to get in (I am going to invest in an egg separator next time I make this!). The meringue was amazing - really light, crispy and slightly chewy - and the lemon zest really lightened the cream. I made the meringue the day before and soaked the fruit in 3 tbsp of creme de cassis and 1tbsp of icing sugar for an hour before serving. mmm. "
3
ratings
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
Tried and tested 
