sme
BBC Good Food Member since 06 November 2008
My Latest favourites recipes
Last comments I've made
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13 March 2011
"This is an amazingly good dish, considering the prep. and cooking time. I used Tagine spices, since I didn't have those suggested and the flavour was really good. When serving I sprinled coarsly chopped cilantro and grated lemon zest on top. Just serviced it with crusty french bread and some brocollini - yummers, yummers. This will now be a permanent part of my quick, tasty low-fat repertoire."
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17 January 2011
"Good stuff this version of carbonara. BUT, must say I do get tired in some of these reviews where people say things like "I took out the eggs, added some brie, didn't use the parsley, but substituted mint, and since I didn't have any bacon I used a lamb chop. Gorgeous, I'd make it again!" Give me a break!"
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05 August 2010
"Forgot to give it 5 starts. Also forgot to mention that I used the dry lasagne noodles that don't need any previous cooking - you'll know them in your supermarket. That cut out one of the steps and didn't make any diff. to the finished product."
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05 August 2010
"This was absolutely outstanding and did bust my glut of zucchini (courgettes to French and Brits) as we call them in Canada. What I found better than I thought was that the grated veggies kept their crunchiness and didn't go all soggy within the ricotta sauce. I am not a vegetarian, but like to eat veggie dishes fairly often, so this is a keeper and also will be served at dinner parties to carnivores! Another friend grated a layer of raw zucchini over the top of each layer as well, to give more crunchiness. Will try that. Well done Good Food!"
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05 August 2010
"I am surprised, not withstanding differences in palate, that some of the reviewers found this a disappointment. I used fresh apricots, right from the orchard actually, and all-butter puff pastry. The result was an outstanding taste, both simple and elegant. Perhaps my tastes run to the more fundamental goodness of the fruit, nuts and butter, rather than all that sugar and gooey stuff we are used to putting in tarts to make them ultra-sweet. This is truly what the recipe says, the simplest and most delicious. As for ingredients being "limited" whoever said that many ingredients make a finer dessert than fewer?"
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