net curtains
BBC Good Food Member since 28 January 2007
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Last comments I've made
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09 June 2011
"I make my shortcrust pastry in a kenwood food processor and the above version tends to be a little dry. I never buy shop bought stuff!! For a far richer and tastier version use one egg plus 1 TBSP water. Leave the pastry to chill for at least 30 minutes. What Mary does not mention is how vital it is to then leave the pastry to get back to room temperature before then rolling out on a floured surface. Also the pastry needs to cook for about 25 minutes in all baking blind for the first 10 mins at 200c. Prick the base and remove the baking beans and cook for a further 15 minutes. Wash with beaten egg for the last 5 minutes. This is to avoid partly cooked pastry in the final quiche. It has taken me ages to master the art of shortcrust pastry and using a processor ensures it can be made with a minimum of fuss. Good luck"
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20 April 2009
"So simple yet so delicious and it looks very attractive when served with a salad. My girlfriend, who loves feta cheese, was very impressed. Went down well with a glass of sauvignon blanc"
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07 April 2009
"Great mid week meal which kids liked. Not too hot but make sure the sweet potato is buried in the bubbling liquid otherwise extend the cooking time."
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17 April 2008
"I made this but thought it a little unexciting. I would suggest using a stronger cheese next time such as Gruyere for a fuller flavour and perhaps more seasoning. The addition of chopped chives should also enhance the flavour."
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04 January 2008
"This is very tasty, satisfying and simple to prepare. Next time I will skin the sausages and roll into balls for a smoother texture."
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