Maria Budgen
BBC Good Food Member since 05 June 2007
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Last comments I've made
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29 October 2011
"Nice recipe and good for using up courgettes and tomatoes at the end of the summer. I added half a chopped onion to the sauce, along with some chilli flakes, plus some dried oregano as didn't have any basil. Used grated cheddar instead of gruyere, plus a few sliced mushrooms going spare and was nice and flavoursome and felt healthy! I pre-roasted the sliced courgettes for half an hour before layering them up, and even so the final cooking time could have done with another 10mins perhaps. Served it with lamb kebabs which worked well. "
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23 October 2011
"We enjoyed this recipe though next time will follow the extra soy and sugar suggestions above. We substituted chinese rice vinegar for chinese cooking wine, which gave a nice flavour, and used one whole medium red chilli and some dry roasted peanuts. We also added some thinly sliced carrot and half an orange pepper for extra veg that fitted with the colour scheme!Really liked the different textures of soft prawns against crunchy nuts and water chestnuts. Quick to make and a nice change."
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06 September 2011
"I'd planned to make a prawn curry of some sort tonight and when I spotted this recipe highlighted on GF, decided to go for it, as we had virtually all the ingredients to hand as we make a fair few thai and indian dishes. The only thing I didn't have was lemongrass, and the sauce did need an extra something, as I found it too sweet as it was. I therefore added a couple of tablespoons of lime juice which worked perfectly and gave the curry a nice tang, plus ground black pepper at the end. I also added some extra veg (baby corn and sliced red pepper) to help with our 5 a day. Other half enjoyed it too, so will make again as it's a nice quick supper."
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30 August 2011
"Made this quite a few times now. Usually use digestive crust for the base (don't bother with the sides), substitute mascapone for the fromage frais, and most recently I chopped up a nectarine and added this with a pummet of raspberries, reserving some for the top, and made a quasi peach (aka nectarine) melba cheesecake, which went down well. Really simple to make and loved by all. This should read 5 stars but for some reason the stars are stuck on 4 - maybe I rated it 4 after I made it the first time and the system remembers, but the recipe has grown on me!"
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30 August 2011
"I totally agree with Pixie. Made this to serve 6 with salad as a light bank hol lunch (before a roast in the evening!) and it went down very well - tasty and impressive as it puffs up nicely. However it was fairly time consuming, and I too struggled with the pastry edges burning (but thankfully it looked good when trimmed and the dog loved the burnt off cuts!). In fact half way through the cooking I had to turn the oven down to GM5 to save the pastry. I was about 50g short of goats cheese, and 25g short of parmesan (so used less on the actual pastry) and it tasted great still. Used spicy mango chutney instead of onion chutney. Forgot to add to the thyme so will try and remember next time. My tin was 20cm so I also made 3 mini cases and filled them and they were devoured for lunch next day. Just might look for a pre-cooked pastry case in future as that was the stressful bit, even tho I bought pre-rolled pastry!"
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