bebe
BBC Good Food Member since 13 August 2009
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Last comments I've made
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29 April 2011
"I have a 'go to' scone recipe but was intrigued by this one (hot liquids!!?) so gave it a go. It worked but I wasn't overly impressed. They didn't rise as well as my usual recipe which uses an egg and very, very cold ingredients. I used low fat yog and soy milk so perhaps that has something to do with it. I just added a sprinkle of sugar as I don't like overly sweet scones. The scones were fine but I'll stick with my usual recipe and method in the future."
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09 September 2010
"I made this for lunch yesterday and really enjoyed it. I used less olive oil and I added tomatoes and basil at the end. I only had a little bit of rocket so I used spinach which worked very well. l will probably make this again. The sultanas made into something a little bit different."
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09 September 2010
"I am eating this as I write and it is very nice. I put the courgettes on top of salad leaves and added some quorn that I fried in a little olive oil and lemon - I also added a few tomatoes to make it into a lunch rather than a side dish. This is the first time I've eaten courgettes raw but I'll definitely be doing this salad again and trying some of the other raw courgette recipes."
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13 August 2009
"I did a low cal version of this cheesecake. I basically cut the whole recipe by 1/3 (so not as deep as the one in the pic and only served about 8) and replaced the biscuits with light digestives, the cream cheese with extra low fat cream cheese, and the sour cream with low fat creme fraiche. i used slightly less sugar and low fat marg in the base and no extra sugar. instead of the sour cream topping i did a lemon curd one (just melted lemon curd down a bit with some extra lemon juice and poured over the top). I wasn't sure how well this would turn out but it was excellent! really creamy but light and fluffy too - and the lemon curd topping gave it a real tang. i've not tried the recipe as written but if the low fat version is this good i see no reason to! original recipe: 549 cals per slice low fat version: 207 cals per slice (not inc. lemon curd topping)"
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