BBC Good Food

17 March 2011

Tested

"so in Canadian terms, 2 cups of flour, 2cups of ww flour, 1cup of rolled oats, 1/8 cup is 30 gms..2 cups of buttermilk!! making it now!!!"

19 December 2010

Tested

"I did make this recipe yesterday after marinating the meat for 2 days, I made smaller ones and should have reduced cooking times and also the temperature but just got busy with other things for Christmas. Added pistachio nuts and dried cranberries, which worked very well and look very festive. This pate is dried than I expected given the richness of the ingredients and the water bath. I use both Italian pancetta and bacon and like the looks of the pancetta wrapped pate. I made Cumberland sausagemeat from a recipe on the net and the taste test patty was delicious. The drippings had an awesome taste so I did drain it from the terrines, removed the fat and pour it back on top of the pate! Now to see if the family loves the pate!"

13 August 2009

Tested

"the best way to start making bread and being successful is to use white bread in your flour mixture total.. i.e. if using 4 cups of flour in total.. first start out with 2 cups of white flour and the rest of the flour needed would be 2 cups.. White flour gives you volume and white flour dough is easier to work with and lets you get use to what dough should feel like when you are kneading it for proofing ( or rise), the dough should not stick to your hands nor should you add so much flour that it is too t dense. in this recipe is a a total of 400g flour or 350g wholemeal flour,100g rye flour 50g quinoa flour . then I would use about 200 g of white flour and then 175 of ww flour and 25 of quinoa flour = 400 g of flour in total.."