Mo B
BBC Good Food Member since 06 December 2008
My Latest favourites recipes
Last comments I've made
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29 December 2011
"Made this last night for a light super for friends - something different after Christmas, plus used up some the surplus. So easy and very tasty, the mix of salmon and lemon is superb,the leftovers are permeating my fridge with foodie heaven smells. Didn't have mascarpone so used cream cheese plus some of the Crimbo stilton. Just before serving I stirred in a couple of tablespoons of do cream - fattening, but hey, it's Christmas. Will definitely make again.......and would take more care to chop the onion finely or even use spring onions. "
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24 November 2011
"Sorry Andyip - you're wrong Orzo is pasta:- Rainbow risoni pasta. courtesy of Wikipedia Orzo (Italian for "barley", from Latin hordeum),[1] also known as risoni (It.: "big rice") outside the Western Hemisphere, is a form of pasta, in the shape of a large grain of rice, slightly smaller than a pine nut. It is often served with a ragù, used in soup, or baked in a casserole. While it was originally made from barley, orzo today is a hard wheat semolina product. It is also found as kritharáki ("little barley") and manéstra in Greek cuisine, arpa Åehriye in Turkish cooking, and lisÄn al-`uá¹£fÅ«r ("songbird tongue") in Arab cooking. Orzo is sometimes referred to as "Italian rice". "
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10 September 2011
"Just did this for lunch - best batter ever for sticking to the fish which I'd cut into chunks, turmeric gave it a nice golden glow. Used the same oil to deepfry the chips - all in all very bland for me. Just couldn't get any salt to improve it....fish and chip shop for me next time Didn't have beer so used cider, no sparkling water so used lemonade."
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24 July 2011
"Likewise, I donât have a tatin tin, so I cooked the ingredients in a frying pan and then stacked them up in a sponge tin. When I turned it out it was just like the picture. I used whatever tomatoes where growing in the garden and served it with green salad and a potato tortilla. Went down well as lunch for friends, it wasnât so good the next day though, so make it and eat it."
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24 July 2011
"Made this for friends - absolutely fabulous, perhaps the best pud I've ever tasted. Didn't mess about with blind pastry baking, used a biscuit base instead; 50/50 digestives and ginger. I wonder if the gooseberry variety affects the texture? I did as per recipe and the consistency was just perfect. Not sloppy at all and perfect meringue."
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