fluffyblueberry
BBC Good Food Member since 08 January 2008
Location: UK
- My last supper would be... a japanese meal - involving lots of sushi
- My fool proof recipe is... chorizo and white bean stew
- My favourite utensil is... my big silver spoon
- If I am not cooking I'm... thinking about cooking
- The best meal I've eaten was... at Chez Bruce
My Latest favourites recipes
Last comments I've made
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30 December 2008
"I found it too sweet... fine if you have a very sweet tooth. I also found the cheese a bit too much on top - as though it didn't really match the soup."
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21 October 2008
"the flavours were great - however I made it two large cloves of garlic and probably about double the soy sauce. It tasted really great. I'm making a different version tonight with chicken breasts, steamed in a parcel in the oven for about 25 minutes with the sauce. But I'll add shitake mushrooms to the parcel and steam pak choi separate today."
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10 July 2008
Kerala prawn curry
46 comments
"This was so easy and absolutely delicious. I couldn't find black mustard seeds either - but no matter! It still tasted great."
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10 July 2008
"I used 300g of pancetta and I only used two carrots - I think four would be too many. Used homemade chicken stock which I'm sure made a difference to the taste. I used can of white beans. A little sea salt, lots of black pepper. At first I thought it tasted bland, but once the parsley and parmesan were thrown in, it was a different soup. It also tasted very good the next day, (minus the pasta being a little too soft!). It also benefited from sitting in the pan for five/ten minutes or so prior to serving, rather than immediately from the pan, (ie; my seconds tasted better than my firsts!)"
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20 June 2008
"I'm fairly new to baking, I used half raspberries like someone suggested and it looked absolutely stunning and tasted so delicious. It will definitely be something I'll make again and again. ps. regarding frosting lorraine, what cheese did you use? Because generally cream cheese is thick to begin with? Although, some do vary. I used full fat philidelphia which is pretty thick. It also became a bit harder once it had settled a bit on the cake."


Tried and tested