BBC Good Food

30 September 2008

"I make this quite often and its really tasty. The potatoes can turn to mush though by the time all the other veg are cooked, and I agree - keep an eye on it because it can dry out quite easily. You will need a huge casserole pot if you're going to make the whole amount - I usually halve the quantities and it fits nicely into my 22cm Le Cruset pot, serves 2-3 people. Nice with some greek yoghurt mixed with mint or coriander on the side, and is yummy(although probably less authentic!) with chapatis or some flatbread if you're fed up with couscous. "

30 September 2008

"Liked this, but deviated quite a bit from the recipe to make it more to my taste - as other people have done - I used red onion, extra garlic, loads of tomatoes which I didn't skin or de-seed and used thyme instead of basil because I hate basil and think its over-rated. The juice from the tomato seeds kept it just moist enough without having to resort to tinned tomatoes, and I simmered it for longer than the recipe stated to make it more flavoursome. Its even better the next day. I was slightly puzzled byt the long-winded instructions though - 'chop peppers into chunks' and 'skin tomatoes' (for those who could be bothered) would have sufficed! Had it with walnut bread - a good antidote if you've overindulged on meaty meals. I'm slighly dubious about it counting as 4 of your 5-a-day though. Maybe if you ate the whole lot yourself... "

24 September 2008

"This was easy and yummy, left it until the last minute to make it as suspected the crunchie bits would dissolve if it is made in advance. I used half and half milk/70% dark chocolate to make it a bit more grown-up tasting. I took the mascarpone out of the fridge for a few hours before using it - makes it easier to mix with the cream - probably pretty obvious I suppose. Don't really care re the calorie content - just don't have it for pud every day! "

24 September 2008

"Yum - this is really moist and tasty. I used half and half rasberries and blueberries and it was lovely. I also substituted mascarpone for the cream cheese in the topping and it works just as well. I made this for a friends birthday, but instead of piling more fruit on top I sprinkled the iced cake with edible gold dust and used some indoor sparklers - was very pretty and makes a welcome change from the usual chocolate/carrot cake offerings. "

24 September 2008