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The links to this recipe do not work, they take you to the website but to a general page of salads, in doing a search for the exact recipe, it did the same thing.
We love gin and tonic and we love this cake! I made it in a loaf tin as I don't own a savarin tin and my first thought was that I must have got the quantities wrong somewhere along the line as it was a very small amount of batter in a standard loaf tin. The cake did rise nicely, but I think 1.5 times the recipe would probably fill the tin better. I must have had very juicy limes because there was a lot of syrup and I didn't pour all of it over the cake but served what was left in a jug and I also didn't ice the cake although this would have looked prettier. We loved the flavour , the tartness ... everything, in fact!
The dough came together really easily and wasn't a tacky mess to roll out which is often the case with gluten free scones. They rose well and looked good but let me down on the taste test (lashings of raspberry jam masked the problem!). I will try this recipe again substituting Cup4Cup for the rice and potato flours and see if that makes them taste nicer.
My second attempt at these scones. This time I substituted an equivalent weight of Cup4Cup gluten-free flour mix for the rice and potato flours and found the scones tasted much better.
Easy to make but surprisingly flavourless, given how much chocolate and ginger was in them. They were neither particularly chocolatey or gingery. Won't be making again.
Yum! Nice gingery flavour. I subbed 70g of macadamia oil for the butter. Only used 70g of coconut sugar.
I used the batter to make cupcakes which is an option given in the recipe. The mixture rises a lot and I should only have filled the cases half full instead of three quarters - it was a bit messy! The cakes are very lightened airy and also rather on the sweet side and that's before any frosting is added. Given how sweet these were I opted not to ice them! Delicious and I will make them again with less sugar.
A very nice pie and easy to make. I had chicken breast rather than thighs, so I skipped the roasting and just fried it off with the bacon. I also added a few peas. Very tasty.
This came together and rolled out well - both things that can't be taken for granted with gluten-free baking. However, despite the small amount of gram flour compared to the other flours (rice / potato) it was the overwhelming taste, which isn't what I want in my pizza! Not even some very tasty toppings masked the taste. Won't be making this again.
Good flavour and the texture wasn't too dense. Even my husband (who refuses to eat most gluten free baked goods) said they were OK!
After weeks of wanting to make this recipe, I did today.... Unfortunately very disappointing. The dough was quite dry - almost like a bagel dough, so I 'oiled' my worktop a couple of times to incorporate more moisture. I chose to use 20g olive oil and 80g butter (then adding further 40g butter) for the 'garlic butter'' and continued as recipe. The bread came out just as a soft bread - breaking up nicely into little 'balls' - but absolutely no flavour from the garlic - and, the garlic on top balls was overdone. Won't make again - and will continue to search/create the ultimate garlic bread of some sorts!!
Does anyone really need a recipe for BLT? Maybe not, but I thought this one had some great tips, and was fun to read, so I followed them. The result was delicious sandwiches. Greasing a cast iron skillet with the rind of bacon slices before cooking the bacon slices took away the usual bacon-stuck-to-pan problem and enhanced the flavor. The tips for very thick butcher bought bacon, toasted sourdough bread, vine ripe tomato slices, and green leaf lettuce (not iceberg) were spot on.
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Delicious!
I used a half quantity of this jerk marinade recipe on fresh pork belly and slow roasted it. It was fantastic! Lip-burningly hot without dulling the other flavours.
The description talks about this being scented with orange flower water, but there is no orange flower water in the recipe. The cinnamon turns it a beige colour rather than being white as it appears in the picture. And worst, the cornflour doesn't cook for long enough to take the floury flavour away, so that is the main taste. Not to be repeated.
As of October 2016, this recipe seems to have been removed from the Great British Chefs blog. Users who wish to view the full recipe will need to access a cached version, such as this one available through the Internet Archive: https://web.archive.org/web/*/http://www.greatbritishchefs.com/community/saffron-polenta-tenderstem-broccoli-bake-recipe
Despite some reservations DH and I both enjoyed this. Very quick to make - halloumi very easy to grate in processor. Veggie stock used. Would eat again.
Link no longer works - no recipe for Cassoulet by Victoria Glass online.
Malt vinegar may not be suitable for coeliacs
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