BBC Good Food

05 February 2009

Tested

"This is now a regular dish on our weekly menu, and everybody loves it! I have been asked so many times for the recipe, but I'm not sharing it! I always use frozen spinach and add chopped garlic, and because I regularly cook for 20+ people, I brown the chicken breasts in a honey marinade, to give them a lovely golden colour, and then roast them in the oven for about 45 minutes. We serve the chicken with ratatouille and boiled potatoes. "

05 February 2009

Tested

"I have now made this cake twice - once for Christmas and the other time, for New Year. I don't normally like Christmas cake, but this was delicious - very moist and so full of flavour. No need to try any other Christmas cake recipe - this is the one for me!! (Used Cointreau instead of sherry, and as we can't get Rosewater in Austria, I omitted it)"

05 February 2009

Tested

"Tastes wonderful, but found it very tricky to present at the table, and then to cut into. Have since made the recipe and transferred into an ice cream tub, to serve as an extra special ice cream with brandy snap cases - yummy!!"

05 February 2009

Tested

"I made this as an alternative choice for our New Years Eve party. All our guests loved it - some commented that it was quite rich - but then aren't most cheesecakes? I would definitely recommend more Tia Maria if making for adults though. This will be a permanent dish on our New Years Eve menu, and will add it to our Christmas menu. Very easy to make, yet looks so professional."

19 November 2008

Tested

"I made this for dessert for a dinner party, and everyone commented how chocolatey, moist and delicious the cake was. I didn't have hazelnuts, so substituted them for almonds and served with mixed autumn berries and fresh cream. This will definitely be on our chalets' menu. "