BBC Good Food

10 June 2009

Tested

"Really easy to make, and pretty tasty - real Fast Food. I used rigatoni not penne, which worked really well with it. Next time a bit less lemon juice, a bit more olive oil, and some better quality tuna, and I reckon it'd be a 5 star :) "

13 May 2009

Tested

"Have just done this for youngest's birthday. Made it in a 8" square tin, and baked for 45 minutes as recommended elsewhere here. Really easy to make. Went half/half with wholemeal SR/normal SR flour. Brushed top with marmalade, iced with ready made roll out icing. Went down a storm! Nice and moist. Icing added a bit of sweetness, but not too much - the cake on its on is very chocolatey but not very sweet. Definitely one to make again :)"

02 January 2009

Tested

"Lovely - went really well with the Ginger Crunch Meringue Bombes. It was very easy to make - even without an ice-cream machine - and the hint of Star Anise was really nice. Very refreshing, and would be really nice on its own in the summer too. It doesn't make a great deal though - so if it was to be on its own I think I'd double the quantities. "

02 January 2009

Tested

"We had this as the first course of our New Year's Eve dinner and it was lovely. Our lobsters weren't as big as stated - 2 * 375g frozen from Aldi (don't knock it, they were lovely). However there was still enough meat for four people. The mayonnaise was lovely but the truffle oil didn't really come through. Do NOT use Extra Virgin Olive oil to make it - the bitter after taste is horrid (guess who had to make a second batch with plain olive oil?). I followed all the instructions to the letter and it all worked out perfectly. The best bit was the grean bean/lobster salad mix - a really vibrant taste, and it all went together perfectly. Definitely a winner. "

02 January 2009

Tested

"OK, made these like I said I would...and they were absolutely lovely! Ignore the oven bit, it's clearly just left over from something else. Note - do NOT overwhip the cream...I did and had to start again. Also I found, as my ramekins aren't that small, that these quantities were only enough for four. All that said, I made them the day before and left them in the freezer until 10 minutes before serving as it says. I served them with his Orange Sorbet and the Orange Sauce, and it was a great dessert. Not too heavy, yet still quite rich, so a good end to our New Year's Eve dinner party. (It also went well with the Moscatel we drank with it). "