BBC Good Food

06 April 2009

Tested

"Grace - It depends how much pizza you tend to eat and also how thin you roll the base out as to how big they are. Generally one per person though I think, so long as it's not part of a meal, ie not being served with wedges, onion rings etc etc. Catherine Coffee - I tend to heat mine fan oven at about 200 for pizzas. Hope this helps."

09 March 2009

Tested

"I made the traditional pavlova meringue (no coffee or pistachios) and just covered it in whipped double cream and sliced strawberries before rolling it. But when I whipped the double cream I added the grated zest of an orange, served with vanilla ice cream it made a lovely refreshing dessert!"

09 March 2009

Tested

"I made a variation of these. Basically cooked the mushrooms etc as above, then sliced sideways into the uncooked chicken breast to create a 'pocket' (almost like you would cut a baguette) then stuffed it with the mushroom mixture, no oil required. Wrapped the chicken in ready rolled puff pastry so it was a completely covered parcel and then brushed it with the egg. Popped it in the oven for 25 mins and voila! As there is no opening in the pastry the heat stays in it and keeps the chicken moist (kind of resulting in steaming it I think??). Also made a nice sauce by adding 2 tablespoons of wholegrain mustard to a large glass of white wine in a hot pan - allow the wine to reduce until the alcohol smell disappears, then add about 250ml of double cream and simmer for about 10 mins. It went down a treat with the chicken parcels!"

06 March 2009

Tested

" Sorry - the computer didn't seem to like that! Should have said: "If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want.""

06 March 2009

Tested

"Some pizza recipes state that it can be made just using strong white bread flour, alternatively you can combine it with finely ground semolina flour. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want."