Kate
BBC Good Food Member since 16 January 2008
My Latest favourites recipes
Last comments I've made
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29 August 2011
"This worked out really well. I asked my lodger to share it with me and he gave it thumbs up. I made a slight change by adding chickpeas at the end. I was very surprised by the contribution which said that 600g of lamb was not enough for 4 people. I had already halved the amount because I was cooking for 2 but I reduced it again when actually cooking. Chickpeas seemed a healthier way to do it. We ate it with warm naan bread "
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25 July 2011
" I made this last night and really enjoyed it. I made sure that I browned the chicken first and didn't find it soggy. I also went for a lighter cream cheese based on what others had said but I'm not sure that the full fat version would be too creamy or rich. I may try that next time or use creme fraiche with French mustard. I may also try doing the potatoes separately either as crispy baked chunks or possibly mashed. Like others here I did have to add extra stock."
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02 May 2011
"I have made my own version of chili plenty of times and am also familiar with the moussaka style topping with yoghurt, egg and cheese but had never combined them before. It was a really good idea. I invited my current lodger to share it with me and he agreed that it was delicious. It is definitely worth adding the topping rather than just using cheese with it. The celery worked fine for me but you could substitute something like peppers or perhaps sweetcorn."
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24 March 2011
"I have made this one twice now. I also found that the beans shrivelled and dried so, on the second occasion, I replaced them with thickly cut courgettes which turned out much better. It was easy to scale down for just 1-2 people. i reduced the amount of chicken and potatoes but kept the sauce quantities almost the same. The combination of creme fraiche, garlic and honey makes the sauce delicious. I used a low fat creme fraiche this time but it was just as good."
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03 February 2011
"I made this twice in 2010 and it was absolutely delicious both times. Kept to the original recipe."
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