Kiwi Judi
BBC Good Food Member since 28 January 2008
Last comments I've made
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01 February 2008
"I would like to ask BBC when they say tested, does this mean only with the original ingredient preserved lemons? Because if not, then that explains everyone's comment about real lemons not being balanced. Cheers"
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01 February 2008
"If this recipe has been tested, then BBC would have adjusted the recipe Ingredients to advise whether to use Paprika Piquante or Paprika Dulce. Makes a lot of difference.....!!! Assume that it is Piquante because the title suggests "spices". To Grym. You probably need to reduce the stock for a lot longer- not only does it give body (vs thin) but it gives a more intense flavour. (I have made this mistake on other recipes in the distant past.) To all, Tonight I used chicken strips and parsley because I did not have Pork or Coriander. Tasted just fine. Mild spices is the name of the game. Cheers"
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28 January 2008
"Helpful hint - Instead of immersing in water, it is less messier if you steam the bagels. "
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28 January 2008
"If you don't have avocado - depending on the season/time of year - not always in the fridge like other things - try adding a couple of parmesan wafers for a rather spectacular presentation. They go with tomato, bacon and potato quite well. Add some chopped flat parsley.....et voila!"
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28 January 2008
"As with any Rosti (or fried cooked potato dish) it is better to cook the potatoes the day before, cool and refrigerate. Take out and bring up to room temperature before proceeding with step 2 ...Coarsely grate... Otherwise, if you are impatient, with the potatoes still warm, you will end up with a kind of mash. Rosti should be firm not mushy."
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