Rachel Keech
BBC Good Food Member since 29 January 2008
My Latest favourites recipes
Last comments I've made
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27 March 2008
"Dear Nina, I use silicon baking moulds for almost EVERYTHING! So go ahead and use yours! Baking time is the same (a couple minutes fewer, maybe). I use mine for big and small cakes, madeleines, baked doughnuts, muffins, filo tulips, roulés, cheesecakes, mini quiches, tarts, fondant...and of course ice cream, mousse, and anything cold with gelatine. Enjoy!"
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20 March 2008
"Used 2 one pound loaf tins. This reduced the cooking time to 45 minutes. I didn't use the banana chips. I loosely put a baking parchment on top of the tins after 30 minutes. Froze on loaf/defrost it in the fridge overnight. Perfect taste and texture for both. Next time I will try to cook it in a muffin tray. This will make a healthy school snack."
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20 March 2008
"I used light cream cheese and replaced the peanut butter with hazelnut butter. Put all the filling ingredients in a food processor (hence, no need to freeze the bananas). Also used silicone muffin moulds so I had individual cheesecakes. Great make ahead for unexpected guests/party. My daughter eats it straight from the freezer as ice cream! "
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19 March 2008
"Agreed! A great cake! I used a 23 cm round cake, which shortened the cooking time to 30 minutes. I also simply put all the ingredients in a food processor and folded the caramel into the mixture with a spatula. Excellent!!!!! "
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19 March 2008
"Very nice and simple. I used half the sugar and it worked well."
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