Emily
BBC Good Food Member since 26 May 2008
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Last comments I've made
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17 January 2011
"Hi everyone, we re-tested the cake today reducing the amount of baking powder and it rose well. We've amended the recipe accordingly. We're really sorry for the problems you had with the cake, thank you for flagging it up to us. All the best, Emily"
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16 January 2011
"Thanks for spotting that, we've taken that instruction out now. Apologies for any confusion! Thanks, Emily"
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14 January 2011
"Hi Saturdayedition, I'm sorry it came out watery. We have amended the recipe because if you're just cooking the veggie version in one pan you can use a bit less stock. To get the creamiest texture try using Greek yogurt (or even a coconut flavoured Greek yogurt). Low-fat yogurt will of course be healthier but can make it watery. Hope this helps, Emily "
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13 January 2011
"Hi Saturdayedition, to get the creamiest texture try using Greek yogurt (or even a coconut flavoured Greek yogurt). Low-fat yogurt will of course be healthier but can make it watery. Hope this helps, Emily"
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21 December 2010
"Hello, thanks for your comments. You can freeze the jalousie once it's cooked and cooled, then defrost and reheat for about half an hour until warmed through. You might need to cover it with some foil so it doesn't brown too much. You can use roasted chestnuts, or substitute with another nut like pecans or walnuts (though only use a handful). If you want a deeper, more savoury taste you could try adding a few soaked porcini mushrooms, or use some cooked potato in place of some of the squash to make it less sweet."
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