BBC Good Food

22 September 2009

Tested

"Very good. Served it with mustard mash. I just made enough for one meal for two people and used half an onion and a 'sprinkle' of sugar... but I suspect a tsp of sugar for 12 onions would be far too little..."

15 September 2009

Tested

"Very good, though will make changes next time (and I WILL make it again)... Raclette is such a strong cheese that I was surprised to find this a tiny bit bland. I forgot to buy bacon, so skipped the meat (to be fair, this obviously may have contributed to the slight blandness), but I added a heaped teaspoon of wholegrain mustard to the cream-wine mixture (and will add a bit more next time, even if I add meat as well). To make it a bit more healthy, I threw in some broccoli and cauliflower (added halfway through when the potatoes boiled) and a handful of frozen peas at the very end, which worked great--I suspect mushrooms would work too. I also sprinkled some lightly ground walnuts over the top at the end, which was a great addition for taste and also texture. "

25 January 2009

Tested

"Although these pancakes looked great, they were incredibly rubbery and a bit bland. I normally add baking soda (bicarb of soda) to pancakes and I wonder if the lack of it in this recipe contributed to there being no air at all in the batter--and the lack of air gave them the strange texture. I would try again with a pinch of baking soda, plus maybe a teaspoon of sugar, plus extra salt."

20 January 2009

Tested

"PS I kept the jars in the fridge after making."

20 January 2009

Tested

"I made this as holiday gifts for friends. I had read the comments above about concern over the jam going off. Although the recipe says to cool the jam and pour it into jars, I sterilized my jars (in the oven) and the lids (with boiling water), and combined everything while still hot (didn't properly seal with wax or anything, just sterilized and then put the lids on very tight. The jam didn't scorch when poured into the hot bottles). I kept two jars for myself. One I opened in December. It was almost empty and by mid-January, mold was growing on the inside of the jar. I opened the second jar yesterday, about 5 weeks after making the jam, and it was fine. I don't know how long it would have kept for, but again it seems okay after 5 weeks. And it's very good--my favourite is with cream cheese on toast or blinis!"