BBC Good Food

01 May 2010

Tested

" I have tweaked the recipe as I found the original too sweet and a bit too 'coconuty'. So I halved the sugar and upped the oats while slightly reducing the amount of coconut. I also used half the amount of bicarb to avoid any bicarb taste. I use: 100g porridge oats 70g desiccated coconut 100g plain flour 50g caster sugar 100g butter , plus extra butter for greasing 1 tbsp + 1 tsp maple syrup half a tsp bicarbonate of soda I then melt a little milk chocolate and dip one side of the cooled cooked biscuits in this (to cover about a third of the biscuit) and leave the chocolate to set. These look good and taste great! "

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 "