BBC Good Food

18 February 2009

Tested

"This is a West African dish and while there are variations on the recipe across West Africa this one bears no resemblance to the dish to anything I've ever tasted or cooked. I'll post the recipe I know in a few days time"

18 February 2009

Tested

"Does anyone know how long this cake can last outside the freezer? I made a batch of them over Christmas and still have one that's been in my fridge. I did feed it with Ginger wine but I'm not sure if it's still edible. Any thoiughts would be welcome - or I could just be my own guinea pig :-) I've also discovered that using unsalted butter gives it a less savoury taste - there was just a hint of saltiness it might have been the butter I used."

12 January 2009

Tested

"This was a family favourite a few years ago and we've made it ever since but with different variations on the cheese as we can't seem to find Raclette for love nor money. Nice"

23 December 2008

Tested

"This absolutely gorgeous, I have finally found a recipe for a rich moist, dense ginger cake that tastes like the cakes from my childhood, hurrah! It is a really simple cake to make, so simple that I made three in one day. Word of caution though this may be too intense for the palletes of young children so for them for Christmas I['ve reduced the treacle and added golden syrup and the syrup from the crystallised ginger, For the adult cake I've fed the cake with Ginger wine ready in time for Christmas, served with ice cream of creme fraiche - can't wait."

15 December 2008

Tested

"Sorry I forgot my rating. Foxy you may want to contact Good Food and ask as the recipe calls for green/unsmoked gammon but the vinegar must counter the saltiness. Best to contact the experts. Jeanette a really good truffle mash or onion and cheese pudding (from a previous Christmas edition of Good food) would be great side dishes as would the celeriac puree which is in this months edition"