BBC Good Food

20 April 2010

Tested

"This was amazing! It looked great and had real zing! The recipe is realy quite easy if you follow the steps caerfully. Quite time consuming but worth the effort if you want to impress. Serve with raspberry coulis. If you have any filling left over, just put in to ramekins and cook alongside the tart, a light lemon mousse is the result. "

24 September 2009

Tested

"Yes they can be frozen! There are only 2 of us at home so I tend to make a big batch to freeze, take them out to defrost at room temperature (30 mins) or pop them in the mircowave for couple of mins - yummy! i have also recently tried added some extra flavours; chilli, garlic, mixed herbs........... anything goes!"

21 June 2009

Tested

"I didn't have corn flour in the cupboard so just used 100g of plain flour. Also used 100ml of beer (not lager) and 50ml of sparkling water. The consistency seemed right but we had quite a lot of batter left over. I cut the fish into goujons beforehand then battered them individually - amazing. The batter was light, golden and better than any chip shop I've been to! I served the fish with wedges, minted crushed peas and tartare sauce. A great Friday night recipe!"

21 June 2009

Tested

"This dessert is spectacular! I couldn't believe the puds would come out of the moulds perfectly but they did!! The key is coating the moulds well with plenty of butter as per step 1. This recipe is precise but as long as you follow it to the letter it should work. Hearing the oooo's when people dig their spoon into the googy centre is very pleasing indeed! As it was summer i made a raspberry compote to serve with the ice cream rather than the toffee sauce."

21 June 2009

Tested

"This is lovely for a summer roast. We did it with potatoes and salad. The 'gravy' is pale and thin in consistency so it was really nice drizzled over the salad leaves."