BBC Good Food

27 January 2012

"I used this recipe to make individual filo parcels, as I only had fillets in the freezer, not one big piece of fish. I had to use spinach instead of watercress, but it was absolutely delicious. I made a mushroom and tarragon cream sauce to go with it, and it ended up being fairly posh! Everyone loved it. I've made it again since, using sea bream fillets instead of salmon and that was just as nice."

21 April 2011

"'Menemen' is just the Turkish name for this dish. The Turks also cook another dish by the same name, which is basically scrambled eggs mixed with the same ingredients (tomatoes, peppers, onions, a pinch of red pepper flakes and parsley). They pre-cook the pepper/tomato mixture and then scramble in the eggs at the end. From a visual point of view, it has a touch of the 'dog's breakfast' about it, but it actually tastes really delicious, especially piled onto thick toast. This is the version that most housewives would cook at home - the Goodfood version tends to be the one you always find at stands in bus and railway stations for some reason."

19 November 2010

"By the way, I forgot to say - half of the quantity of everything makes enough for eight individual servings - I served them in wide-rimmed wine glasses and they looked beautiful. Even our group of dinner friends had to admit this was enough - and they are a pretty greedy lot, particularly as we usually eat together after a hard day's walking in the mountains."

19 November 2010

"I've just made this for the second time and realised I forgot to put the flour in the first time. Actually, I think I preferred it without the flour! It was crunchier and much easier to crumble - I had to take a rolling pin to it this time! It would make lovely flapjack style biscuits with the flour in it though, so I will try those soon. Mascarpone cheese is not easy to find where we live, so I substituted normal cream cheese - it turned out deliciously and the flavour was really no different, as the sugar and whisky mask the flavour of the cheese in any case. Like everyone else, I had too much crumble - surely this is a GOOD thing. It can be a topping for ice cream or used to top a normal crumble mix - yum yum. My friends have given this the thumbs up for the second time. A very easy dessert, perfect because you can make it in stages and put it together at the last minute."

16 September 2010

"I love this cheesecake and so do all my friends - I never bother to make the cloying full-fat versions these days. We can't get fromage frais in Turkey, so I use labne instead, which is a bit like Quark, and it works perfectly every time. Apart from making the biscuit base slightly thicker (I use double the quantities given), the only change I have made is to omit the vanilla, because I think it detracts from the lovely lemon flavour. Also, I prefer my lemon desserts quite tangy, so I add the juice of a whole lemon instead of just the teaspoon that Angela suggests. I also sometimes add some ground ginger to the biscuit base, which goes well with the lemon. It's my other half's birthday tomorrow, and he has demanded this cheesecake for his birthday cake, so there's one baking in the oven right now - can't wait!"