BBC Good Food

18 January 2009

Tested

" Delicious, but I parboil them for a bit longer (around 4 minutes) as it makes the outsides softer and they can be bashed up a bit after steam drying. Flour or semolina both work well for crispiness. "

11 January 2009

Tested

" Excellent. Similar to another couple of recipes I make except they have either pecans, walnuts or pine-nuts added and blue cheese, parmesan or feta + more rocket: but no dressing or just olive oil. The dressing with this recipe is a delicious and unusual earth savoury fusion of Italian balsamic and Japanese soy sauce, will be using it for other salads and I think it would be great with something oriental in style like chicken with spring onions, sesame seeds and ginger, or even with sea bass? However if adding cheese to the Roasted butternut squash salad recipe above then I would leave out the dressing as I think that combination would be horrible?! "

11 January 2009

Tested

" Delicious! And I love the kitchen alchemy - the transformation into light spongy pudding and lemony custardy sauce. I use slightly different quantities [based on a Nicholas Clee recipe in Don't Sweat the Aubergine, adapted from Nigel Slater]: 100g butter 150g to 175g caster sugar 2 unwaxed lemons (zest and juice) Yolks of 6 eggs, whites of 4. 50g plain flour 500ml full cream milk "