PanClanger
BBC Good Food Member since 04 July 2009
My Latest favourites recipes
Last comments I've made
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01 February 2012
"Wow - how nice is this cake! The best ginger cake I've ever made / tasted. Sticky, rich, sweet, warming and spicy - it ticks all the boxes. Would give it twenty stars if I could. Low in fat it may be, but not exactly low on sugar! But then again, who cares when it tastes this good? I'd happily forsake all other luxuries to have a piece of this! It is sheer pleasure and you only need a little bit for total cake satisfaction. Technical notes - perfectly fine made with skimmed milk, don't need whole milk. Don't bother with the icing - a case of gilding the lily, I fancy."
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29 January 2012
"This was lovely - loads of flavour and a doddle to make. We had it with Thai glutinous rice and spiced stir-fried greens. Made a welcome change from the normal roast chicken, definitely a recipe to hang on to."
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29 January 2012
"sorry - should add that I think it tastes alot better warm rather than hot straight from the oven - the flavours are more discernable - but this is a general rule in our house anyway!"
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29 January 2012
"I thought this was gorgeous - just the right balance of flavours as it is, no augmentation required. I have found a better way of preparing the spinach, though - put it in a colander, pour a kettle-full of boiling water over it (it will wilt down immediately), then run under the cold tap to bring the temperature down fast, so you can wring it out in your hands to get the excess moisture out. Seems the dryer it is, the better this recipe works. I guess you could use thawed and squeezed frozen spinach too. My filo pastry was very delicate so a little difficult to work with (it would have helped to have a good spacious work top, but alas, my kitchen is pretty basic) but I have to say I very much enjoyed the preparation, and definitely the eating! Left overs are lovely cold the next day, too."
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22 December 2011
"delicious and very christmassy. I don't know why but I had no problem slicing the dough logs into rounds, even though I hadn't chopped the pistachios. I have a good Global knife with quite a thin blade (I think it's a filletting knife!) and it did the job fine, no sweat. I liked the look of the finished biscuits with big cross-sections of pistachios on the surface, looking a bit like biscotti. I am looking forward to trying variations using other nuts, or choc chips and other fruit, such as cherries or dried apricots."
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