tgirlza's Bookshelf

  • I intend to try replacing the butter with coconut oil to make this dairy free. I generally leave off the cream, and top the little cakes with a walnut or large dried cherry each. They are even lighter, and still flourless, by stirring a cup full of almond or hazelnut flour through the chocolate mixture before adding the eggs.
    about Mini flourless chocolate cakes from Gimme Some Oven added on June 13, 2016

  • I have successfully made this recipe flourless by replacing the flour with coconut flour, and the almond meal with desiccated coconut; sugar free by replacing the sugar in the custard with stevia/xylitol; and dairy free, by replacing the cream with coconut cream. I greased the dishes with coconut oil, and used frozen cherries directly from the freezer. I grated a little very dark chocolate over the cherries before pouring over the custard; and then sprinkled a little shredded coconut over the custard before placing in the oven.
    about Gordon Ramsay’s individual cherry and almond clafoutis from DeliciousMagazine.co.uk added on June 13, 2016

  • I like Mary Berry's tip to stand the breadcrumb/custard mix for 15 minutes before baking, to allow the bread to soak and soften. I have made a wonderful "tropical" version by replacing the milk with coconut milk, lemon zest with lime zest, adding a little vanilla paste to the custard, replacing the jam with a passionfruit coulis, and topping the meringue with large coconut flakes before placing in the oven. It also worked well to make the custard the day before and chill it, just preparing and baking with the meringue topping after dinner (having first brought the custard to room temperature).
    about King of puddings from Happy Days with the Naked Chef added on July 05, 2014

  • The salad is a standout - even without the beetroot.

  • I flagged this a favourite because of the butterscotch sauce - and I replaced the whisky with brandy. Delicious!

  • Good tips on temperature ranges.
    about Ile flottante from Food Network added on June 16, 2014

  • I used a can of pears, 'cause that's what I had, for the filling; and a can of baby pears, halved and cored, for the topping. Instead of 2 tsp dried ginger, I used 1 tsp dried ginger, and 1 tsp cinnamon. I put half the wet mix in the base, then dropped in the big pears (chopped), then the rest of the wet mix, topped with the baby pears.
    about Sticky pear & ginger cake from BBC Good Food added on June 09, 2014

  • Made as one large pie and worked perfectly. Also had only freeze-dried dill, and tasted fine. Would use again in a pinch.

  • Shred and add to strained jus, with added thyme, chile flakes and grainy mustard. Serve on slider buns, painted with some jus, and sprinkled with smoked salt.
    about Beer braised pig face with bacon bouquet garni from Smoke Ribs, Not Crack. added on May 12, 2014

  • The recipe calls for corn syrup - I replaced with half maple, half golden syrup. Next time, will go all maple syrup. Also used dark chocolate chips.
    about Chocolate pecan pie bars from Belle of the Kitchen added on March 24, 2014

  • Delicious! Lighten up by not frying potato - not necessary. Cook potatoes in fish stock and use largely stock to make béchamel. Even without cream, fantastic. Found salt cod tough - would rather use fresh hake next time. I used hot smoked paprika instead of peri peri, and copiously - fabulous.

  • This is the best online adaptation I could find for this recipe from Moro East. I used a mix of walnuts and pine nuts; and olive oil instead of butter. I used chicken stock, not veg; stirred some harissa into the yoghurt garlic mix; and topped the finished dish with some dill and a drizzle of pomegranate molasses.
    about A new bulgur pilaf from Food on the Brain added on January 09, 2014

  • The recipe uses rigatoni, but I used jumbo pasta shells. I added fennel seeds and dried chilli to the meat sauce because I like a real hit of fennel and chilli in Italian sausage. I used white wine instead of red, simply because I prefer the appearance of a white wine sauce; and gruyere instead of parmesan, because that's what I had. I didn't layer, but simply mixed the meat sauce with the pasta, then topped all with the white sauce, and grated over some more cheese.
    about Rigatoni sausage bake from BBC Good Food added on January 09, 2014

  • I left out the breadcrumbs. Added extra fennel and lots of grainy mustard. Thickened sauce with sherry and flour.
    about Supersized sausage and apple puff pie from Mail Online added on September 23, 2013

  • I made these with apricot jam - a nostalgic favourite - and they were a hit!
    about Raspberry jam coconut slice from Taste.com.au added on July 16, 2013

  • Would definitely try this with chicken.
    about Turkey and sweet leek pie from JamieOliver.com added on December 06, 2012

  • Leave out the porcini and celery with no adverse effects.
    about Quick-time sausage cassoulet from Jamie's Kitchen added on August 08, 2011

  • Great with EVO mash.

  • Substitute truffle salt/drizzle with truffle oil

  • Add toasted parmesan crumbs; roast butternut; asparagus; pine nuts; fried sage

  • Use Bill Granger's healthy version with yoghurt.
    about Panna cotta from New Food Fast added on March 12, 2010