BBC Good Food

19 July 2009

Tested

"I made this into marbled cupcakes by putting a good spoonful of each batter into a cake/muffin case - it made 20 decent sized ones. Cooked for 25 mins at 160 (fan) but they sank a little on cooling. The 70% chocolate is a bit full-on for the ganache, as others have said. Would recommend Green & Black's "darker shade of milk" instead. Also, microwaving on "full power" is a poor instruction. Please give an idea of wattage. After 1 min at "full power" (900W) my white chocolate was part-melted, and part-caramelised inside, as I found when I stirred it. I had to sieve out the burnt sugar! Maybe brand makes a difference?"

21 June 2009

Tested

"The original recipe is very nice - lovely moist muffins with a nice tang from the cranberries. But it's quite heavy on the fat! I have also made a version with 0% fat Greek yogurt (thinned with a little milk) substituted for the sour cream, sugar reduced to 150g, wholemeal plain flour, and some grated fresh ginger. It worked very well! Slightly drier muffins, but more satisfying."

27 January 2009

Tested

"Good call on the stock, with 300ml it's just about right. Due to being lazy I put my veg (leeks) in with everything else and it was fine. This would be really easy to vary - I might try it with lamb and a dab of harissa paste next time."

15 December 2008

Tested

"We found this bland and too watery, disappointing having followed the recipe closely. Even the reheated leftovers were not much improved, whereas with many dishes the flavours mingle and intensify overnight. "

13 December 2008

Tested

"The first time I have managed to achieve the proper papery top on a brownie! I also had to cook for 10 mins longer before the wobbling stopped. I am not sure about cutting into 32 bits but maybe I just have greedy friends :) Freedomlady - for conversions specific to ingredients (since densities vary so there is no standard volume/weight conversion), try http://www.gourmetsleuth.com/cookingconversions.asp - or buy a set of inexpensive scales? I have both scales and cups so I can use UK or US recipes."