EmSmith
BBC Good Food Member since 09 January 2009
Location: Plymouth, England
- My favourite utensil is... my stick blender. I make a LOT of soups.
- If I am not cooking I'm... playing with my kids, doing a spot of yoga or studying towards me OU degree in Natural Science.
- The best meal I've eaten was... an eight course Tuscan feast at a fab little restaurant near my sister's place not far from Florence. Dishes included ribollita and rabbit ragu washed down with some really good chianti.
My Latest favourites recipes
Last comments I've made
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01 February 2012
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01 February 2012
"The pears were gorgeous in their own right but the star of the show was the parfait. I've struggled with homemade ice cream but this parfait froze to a wonderfully smooth consistency with minimal stirring and no crystals. I was delighted! And the praline dissolved slightly into the surrounding parfait, flavouring it with a gorgeous hint of caramel. I made it a trio of desserts by serving it with Gordon Ramsay's pear financiers and my dinner guests were blown away. Thanks for yet another fab recipe, John! "
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14 December 2011
"Yummy! Combined this with another GF recipe and crumbled some amaretti biscuits into the glass first before drizzling them with some limoncello and continuing as above. Lovely quick, light dessert that looks terribly impressive despite only taking minutes to put together."
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09 December 2011
"I printed this recipe out and stuck it in my trusty recipe binder months ago, poised for when I needed to produce a quick dessert out of storecupboard ingredients. I kept putting off making it, though, being a little sceptical as to how well a pudding that's simply zapped in the microwave for eight minutes could possibly turn out. Well....it was pretty good! I watched it like a hawk and, admittedly, it did go a little chewy around the edges. But the middle was light and fluffy and the flavour was spot on. Whipped up some toffee sauce using single cream, golden syrup, butter and brown sugar and it went down a treat. Brilliant stand-by pud!"
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04 October 2011
"Made this for the third time last night and it was really tasty. Have adapted it slightly and also fry a red onion (cut into wedges through the root) along with the sausage meat. Also (as mentioned by autumnlight above) tend to use rather a lot of chilli and tonnes of black pepper to ensure it's got a good kick. From experience I'd say the cooking liquid from the pasta is pretty vital. I forgot it last night and the dish was rather dry - still yummy, but a bit on the claggy side. "
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