BBC Good Food

31 October 2009

Tested

"These worked brilliantly when cooked freshly made, but a total disaster when I tried to cook them after freezing the dough. There aren't any instructions in the recipe on freezing, so I froze the dough uncooked. Big mistake as they were like cardboard when I cooked them (after defrosting) and not nice and soft like the fresh batch."

31 October 2009

Tested

"Really nice texture and easy to make, but mine stuck to the wrapping as well. It wasn't sweet enough for me, even though I added more jam, so next time I'll add some sugar to the dough."

06 July 2009

Tested

"I used pancetta and low fat Tesco Value soft cheese which worked very well. I also only used about 300g of pasta and used Dijon mustard instead. This was a delicious dish when freshly made, but just as good reheated in the microwave the next day. Will definitely make it again."

09 June 2009

Tested

"You can buy Massaman paste from www.bartspices.com They sell their own brand of paste (which I've used and it's very good) and also the one by Blue Elephant."

26 April 2009

Tested

"I used 400g of mince plus an extra egg yolk, but the burgers still didn't have a very meaty texture, so I won't be making these again as we like a meaty burger!"