Kate Freyburg
BBC Good Food Member since 31 May 2008
My Latest favourites recipes
Last comments I've made
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24 September 2008
"I was in a hurry and no time to let the mash cool down. Big mistake for despite leaving the fishcakes to cool, they were too soft. Also had no dill and used parsley. However they were very nice despite being soft and squashy. I just fried up some potatoes and served with homemade coleslaw and grren salad. We scoffted the lot and did not feel too full afterwards."
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05 June 2008
Rhubarb fool trifle
1 comment
"Hmmmmmmmm rhubarb and custard hey. Nothing new here, try adding a little orange peel and or some ginger too. I've been 'roasting' my rhubarb for years. But I am glad someone has revived it and thought to rename it too."
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31 May 2008
"Sorry thought I had left a comment earlier. Large dish - lasted two days. Kept well. Did not have all spice berries and left them out - used ordinary curry powder and brown bread. Missed using almonds but no need to worry as bags of flavour anyway. Have been making this for years and found this sweeter and more moist than my usual recipe. Enjoyed the yellow rice and tomato and onion too. My 24 year old daughter described it as "fancy food' and my husband thought it was a bit sweet - but I loved it and ate all the remains alone next day with a green salad - a felt wicked!!"
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31 May 2008
"I have been cooking Bobotie for years so was interested to see how this would turn out. It was a large dish and very tasty indeed. I did not have allspice berries and left them out. I missed having almonds layered over the top of the meat but it made no difference in the end. The tomato and onion salad, and yellow rice were perfect partners."
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31 May 2008
"Quite delicious. My fan oven cooked it too fast at 160C so had to cover the top of the cake with greaseproof and turn it down to 150 for the last fifteen minutes. Australian raisins are very large and sticky and needed a good long soak to separate them, then were very fat and juicy, so I would use fewer next time and perhaps a little less sherry. I found it hard to get the sherry to pour into the holes - the sherry simply ran off into the sides but then later soaked without any loss. My friend was very impressed. Thank you for another excellent recipe. "
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