Tufftey
BBC Good Food Member since 16 September 2007
My Latest favourites recipes
Last comments I've made
-
16 January 2012
"These we lovely and tasty and quick and easy to do. I reduced the quantity as I was only making 2 chicken breasts, didn't bother to flatten them and cooked them in the oven instead of frying to save on the fat content. I sprayed the baking tray with oil and sprayed the chicken breast and cooked for 25 mins on 180, they came out lovely and moist inside, crisp on the outside. I didn't have a lemon so had to omit but next time I will try it with as well"
-
16 January 2012
"These we lovely and tasty and quick and easy to do. I reduced the quantity as I was only making 2 chicken breasts, didn't bother to flatten them and cooked them in the oven instead of frying to save on the fat content. I sprayed the baking tray with oil and sprayed the chicken breast and cooked for 25 mins on 180, they came out lovely and moist inside, crisp on the outside. I didn't have a lemon so had to omit but next time I will try it with as well"
-
13 December 2011
"As all above this is a great recipe. I made the pastry in the food processor and found it blinded itself without any egg if left long enough. I tried the roll into a ball method but found it much easier to roll out. I cut enough from the mixture to roll only 2 or 3 at a time on a lightly floured base and rolling pin and the results were excellent. I used store bought mincemeat this year and just added a tablespoon of brandy and chopped glacé cherries to make it taste more homemade. If you have the time or make lots of mince pies then homemade mincemeat is definitely nicer though"
-
20 August 2011
"Made this recipe this evening and thought it was delicious. The only thing I changed was chopped tomatoes instead of plum tomatoes. After reading the comments made regarding the sauce being thin I started the cooking off on a rolling boil with the lid off to thicken the sauce and then continued with the lid on and a low simmer for the 40 minutes. I also changed the wine vinegar to balsamic vinegar to give more depth. served it with tagliatelle and garlic bread"
-
28 April 2011
"This was simple and easy to make but looked very impressive. I thought the meringue had more of a texture and taste to macaroons. I loved it but you do have to really like coconut. I'm going to make it with 1/2 the coconut next time and see how it comes out. I'd also be tempted to make the same topping with a normal pavlova base"
5
ratings
24
ratings
Search Good Food
Your profile
Update your personal details, change your newsletter preferences and, create and edit your public profile.
