BBC Good Food

15 September 2009

Tested

"The first time i made this I found the dough was too doughy for the pizza as I like mine v thin and crispy. So next time I halved the amount of dough for each pizza and rolled very very thin. This turned out perfect as it rose slightly while cooking and was thin and crispy. Also put a few different toppings on top. Made a few batches of the dough and froze them so next time I will just defrost, roll and top, Very tasty pizza that costs next to nothing as most of the ingredients you would have in you press"

18 August 2009

Tested

"Actually one question, When putting the remaing garlic head into the chicken, do I chop it up/peel it and put it in/ or just leave it in the way it is (with the paper bits on it too) Thanks!!!"

18 August 2009

Tested

"Made this last week and it was fab. I loved the carrots, I cut them in half (lengthways) and also threw in a few parsnips to the mix too. Nicest carrots and parsnip mix ever! THe chicken was lovely too though I didnt' get much flavour from the stuffing we put in ( I don't normally cook a whole chicken from scratch so maybe I don't know what I'm expecting) Will make again this week"

17 August 2009

Tested

"Made this last weekend and was really looking forward to it. i love banana and love peanut butter (I usually eat it out of the jar!) it was easy to make but I wasn't made on it. I didn't get much flavour from the banana (except the ones I used for decoration) It was quite sickening too....... I also wasn't sure how the texture was meant to be. Said 20mins in fridge, needed about an hour. I wasn't sure if it was to be frozen or not (like an ordinary one) Won't be making this again"

14 August 2009

Tested

"Made these last night, soooo easy. I love falafel but find it hard to buy in Ireland, only markets sell them. The recipie is simple, no more than 10mins, I deep fried them instead of the pan (quicker) and they were fab. Got the harissa in Marks and Spencer, had trouble finding it elsewhere. Have kept some for lunch today also"