BBC Good Food

27 October 2008

Tested

"Tasted too much like a veg stew for me, even though the curry paste I used was a hot one. If I make this again I will used plain water instead of stock. Husband liked it and especially enjoyed the curry flatbread (www.bbcgoodfood.com/recipes/2066/curried-flatbread) I did with it."

27 October 2008

Tested

"Made half the mixture into curried flat bread. I didn't have any curry powder so I spread the bread with a little curry paste. I also didn't have any chutney but I don't think I would have used it anyway. We enjoyed them with Lesley Waters sweet potato curry. I will make the other half into a pizza base for tonights meal. Times are hard!! In answer to the above question I would make the flat bread very thin and bake in the oven at 220C/fan 200C/gas 7. "

26 October 2008

Tested

"Girl flower, as I understand it, proving (as a bread making term) means to allow the yeast time to work and for the bread to rise. Often this is done twice, firstly in a clean mixing bowl and then again once you have shaped the bread. There are different methods of getting the bread to rise (prove). You can cover the bowl or tray with a damp cloth or put the bowl or tray inside a plastic bag. To speed the process up you can put the bowl or tray (with cloth or bag) in a warm place like an airing cupboard, never use direct heat. Hope this hasn't confused you more. "

10 October 2008

Tested

"Low fat and healthy. Veg were not burn or too wet, which isn't normal in my experience! Very nice. Will make again, as I always have too much of these sort of vegetables in the fridge. Will add more garlic next time because two cloves got a bit lost in the bigger flavors."

07 October 2008

Tested

"This is a good freezer standby. I jazz it up with red wine, tomato paste, worcester sauce and even brown sauce. If I don't have an open bottle of red, I add a splash of piri-piri sauce to get a hot version. I have also added soya mince instead of using lentils. But, I never add the cinnamon..........yuck!"