BBC Good Food

06 December 2011

Tested

"I made 4 houses out of dough from my bakery (I live in Norway where ready-made gingerbread dough is easlily available). I used three of the templates linked to this page. I do not use icing to build the houses, I use a simple caramel made of a 5 tbsps of sugar melted in a frying pan. The caramel sets faster than icing and makes it quicker to build the houses (just watch out for the hot caramel...). Lets see if I can leave the link to the photos on here... http:// www. flickr.com/photos/rennasverden/sets/72157628260874193/ (mind the gaps!!)"

22 May 2011

Tested

"My dad used to make egg benedicts for supper on saturday night. He thought hollandaise was a rather boring sauce - so he always made it with Bearnaise!! :-) "

30 April 2011

Tested

"I made these yesterday, for a Royal weddng-tea - they are realy nice! The only critisisme I have towards the recipe is that the amount of lemon juice should be in ml or tbsp - a lemon is not necessarily a lemon, and I needed a lot more flour to make the dough workable!! Next time I will probably chll the dough before rolling it out, it makes it easier to get them thin enough. I made some different thicknesses and the thinnest are best, you get more taste from the lemon curd and they are a bit crisper. But tastewise - they are lovely and fresh! Will definetly make them again! :-) "

10 March 2011

Tested

"I loved it, I took the left-over cake to work the next day and my colleagues loved it! a hit all around :-)"

25 October 2010

Tested

"I cooked this on friday night, was rather disappointed... Cooking it with a lid makes the sauce watery - rather like a thin tomato soup! The mushrooms were good though... If I'd ever cook it again, I'd have less but stronger stock, cook it without a lid, to get the sauce thickened and add much more herbs and spices to the dish."