BBC Good Food

05 January 2012

Tested

"Yum, this is delicious and SO EASY!!! I didn't have a packet of lemon and garlic couscous, so I used plain couscous and added quarter of a lemon (juice and zest) and a crushed clove of garlic. I also chopped 1 mushroom very small. It's stunning, you have to try it!"

23 September 2011

Tested

"I've cooked this several times now. Brilliant recipe and completely foolproof - my guests loved it too and, even better, assumed I'd spent hours in the kitchen preparing it. The salmon is beautifully moist, which contrasts with the crispy topping, to make this a very interesting dish. Followed the recipe exactly, but after pressing on the pesto topping, I sprinkled chopped pine nuts on top before cooking. My fillets were quite thick so found they needed 15-20 minutes on the top shelf. This time I was cooking for lunch, so served with new potatoes boiled in their skins and tossed in butter and chopped chive, olive oil and chopped chive marinated sliced tomatoes and a green salad. Also served warm mini granary rolls......yum!! Definitely set to be one of my staples."

04 January 2011

Tested

"Quick, easy, tasty and healthy - what more can I say? This is a delicious soup and I shall be making it (and adapting it) frequently."

19 November 2009

Tested

"I made this recipe for dinner for my husband as he had requested moussaka and it was gorgeous; he absolutely loved it! I made a few changes because I didn't have any red wine, so I substituted it with a good stock. I also grated strong cheddar cheese into the sauce and with the auburgine I first of all sliced it and layered the slices into a colander. I then sprinkled salt over them, weighted it down with a heavy plate and left for half an hour. I then rinsed them off and dried them really well on kitchen roll after squeezing out as much moisture as I could. Finally I sprayed olive oil over the slices, spread them out on a baking tray and roasted them off until they were browned around the edges (no more than 30 mins). Doing this means that not so much oil is absorbed and it was a wonderfully tasty recipe. Yes, it's a bit labour intensive, but well worth the effort. I will definitely be making again."

12 October 2009

Tested

"Just brilliant and so easy! I make this recipe all the time and for everyday meals, exchange the cream for semi-skimmed milk. I also make it in individual little pots, sprinkle the tops with icing sugar and serve with a spoonful of either low-fat or full-fat creme fraiche....delicious! Try it, you won't just save it for Christmas!"