BBC Good Food

06 November 2009

Tested

"Really tasty dish! I followed other reviewers' suggestions and choped the apricots rather than keeping them whole, and I found it was still very sweet. Maybe next time I will use less orange juice or less zest. I have cooked it slow on the hob (as per recipe) but found that the stock needed a bit of refill about every 20 mins. It came out very creamy (I must admit, I used more ground almonds than suggested!) and the toasted almonds on top added a really nice crunch. Will definitely cook again"

04 November 2009

Tested

"Very tasty. It had a very creamy texture even whitout adding the grated cheese, so I stuck to the recipe and simply added diced Gouda at the end, which started melting with the heat of the soup. Really yummy! I also tried with small pieces of a creamy mixed goat/sheep cheese and it was delicious, although it melted faster, so preferred the Gouda as it kept its consistency. Plenty of freshly ground black pepper is a must if you like it! "

03 November 2009

Tested

"I make a very similar recipe, I use courgettes as well as yellow peppers and aubergines and I fry them until soft. I like the mix of colours and I find the aubergines satisfy even the non-veggies . I also add pinenuts and grill the halloumi instead of frying it. I don't normally use the dressing but will give it a try as I love anything with lemon! "

03 November 2009

Tested

"The recipe tasted delicious, but I found it a bit too messy to make - I'm not a big fan of deep frying food (and not just because it's not all that healthy but because I have to clean the kitchen straight after!) and I don't have a wok so I used a normal pan. The meat didn't get too crispy, but the flour (I used plain, worked fine) released a lovely sauce that combined with the sweetened soy and the broccoli created a lovely ensemble. I'd like to find a better way to fry the beef (suggestions are welcome!) but I think I will have to make it again soon as boyfriend loved it very much!"

24 October 2009

Tested

"This was delicious. I have kept the salad in a bowl od water with ice for about 4 hours before adding the vinegard and sugar so that the strips would stay crunchy. I also marinated the chopped salmon in the soy sauce, ginger and curry paste for 30 mins before tipping the mixture in the blender - I used green curry paste instead of red because I had an open jar, so it wasn't very spicy but I thought for a light lunch that would do just fine. And it did! Boyfriend absolutely loved it and asked me to make it as a starter to our next dinner party."