BBC Good Food

27 December 2011

Tested

"Made this for Christmas day lunch. Very easy and straightforward to prepare. The stuffing is delicious, very fresh tasting. I prepared the turkey the day before cooking till stage 2 (so with last 30 minutes cooking to go) and finished it off on Christmas day, needing to cook it only for the final 30 minutes, uncovered. I also popped in the stuffing alongside it on Christmas day, though I prepared it the day before, as suggested in the recipe. The only thing I didn't have time for was the gravy as to make it I would have had to make my guests wait. I found that the cooking times indicated (as calculated following instructions, that is) were correct. Turkey meat does remain pinkish, what's important is that there is no pink liquid."

30 November 2009

Tested

"I was rather disappointed by these. First of all, my mixture took on a grey hue, nothing like the picture above. Secondly, I decided to divide the batch into two, freezing half of the dough. The dough I used gave me 9 biscuits (and one tiny one) so far less than the 15 it should have turned out. And finally, the biscuits were not crunchy in any way, spongey would be more like it, although I did use the polenta. Not really sure what went wrong..."

30 November 2009

Tested

"Made the cheesy apple slaw and it was lovely and refreshing. Served it at a tea party and went down a treat with guests. I used quark instead of mayonnaise to counter the calories and fat and its sourness gave a nice kick to the whole. Since quantities aren't mentioned, I used one green apple to around 50g shredded cheese, one tbsp of quark, 2 medium spring onions, one tsp lemon juice and salt and pepper to taste. All this spread generously to make 3 sandwiches, cut up into 4 to give 12 tea party sandwiches."

30 November 2009

Tested

"This is a yummy dip (though not as popular with my guests as Jennifer Joyce's roast pepper dip mentioned above). The first time I made it I didn't use half enough parsley and it truly is a key ingredient here, so make sure you use all the 20g called for although it may seem like a lot! I also find that it is rather unhelpful when recipes call for juice of one lemon rather than offering a measurement as fruit varies in size, and therefore in the amounts it offers! So with this, I would suggest adding the lemon juice gradually and to taste (although again, it is a key ingredient and shouldn't be skimped on). As to the comment above, I wouldn't substitute the pine nuts with almonds personally, I think they have very different tastes."

30 November 2009

Tested

"This is absolutely superb, with guests oohing and aahing every time I make it :) My only amendment would be to use only 1 tbsp of red wine vinegar if substituting the pomegranate molasses as more than that overpowers the other tastes, I find."