Del
BBC Good Food Member since 08 November 2006
Location: Wales / Chester
- My last supper would be... delicious
- My fool proof recipe is... Linguini
- My favourite utensil is... My stove-top espresso pot
- If I am not cooking I'm... Messing growing things or on my moto-x bike
- The best meal I've eaten was... Tapas in a little winebar in Wales!
My Latest favourites recipes
Last comments I've made
-
13 December 2010
"I'm really at a loss as to why this is so popular?! I found the leeks made the risotto really slimy. Not for me I'm afraid and possibly my least favourite recipe I've tried on this site. "
-
13 October 2009
"I made this for a vegetarian dinner party as a palate cleanser before a rather rich wild mushroom risotto. It worked a treat. The soup itself went down a storm. The ice-cube... you either love it or hate it! But even those who disliked it kept on bringing it back into conversation! The tricky part is getting your soup hot enough whilst being able to pour it into a glass. Ideas anyone?? Oh and I served it in small whisky tumblers about a third/half full. Recommended."
-
13 October 2009
"A good solid recipe for a midweek pasta supper. I think it works best as a springboard for additional ideas - as other reviewers have noted above. For me the garlic and chilli were essential. It's good, but don't expect the earth to move! "
-
09 June 2009
"Clean & fresh tasting but I found it a bit too virtuous to really enjoy. The above comment is spot on, because if your pasta is too dry when you combine it with the creme-fraiche and then the lemon juice, the result is not particularly pleasant! You can solve this by adding a little water (or white wine!) but really I prefer a splash of single cream in the first place! I bought top quality big-flaked tinned crab meat which replaced the fresh crab rather well. Forget about using cheap watery stuff though. Frozen cooked prawns would be a better bet. "
-
09 June 2009
"Terrific. For a special treat I brushed the fillets with brandy before searing and also used a widely known brandy and herb pate. I also topped the steaks with some fried then strained mixed mushrooms. Delicious. Only thing to be cautious of is the thickness of the steaks and the pastry. My friend made this on my recommendation but bought thick door-stopper fillets and didn't roll her pastry out enough. The result was huge, soggy amounts of pastry and a waste of lovely fillet steak. "
40
ratings
5
ratings
14
ratings
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
