COMMENTS MADE

• On Fudge:

  Posted on 28th of September 2009

  please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

• On Fudge:

  Posted on 28th of September 2009

  please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

• On Fudge:

  Posted on 28th of September 2009

  please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

• On Potato gratin dauphinoise:

  Posted on 6th of March 2009

  make sure you use quite a deep dish, if the cream mixture bubles over it really burns and dries the dish out. Really delicious if you get it right though.

• On White chocolate and raspberry cheesecake:

  Posted on 27th of February 2009

  oh, sorry, mascarpone is best!

• On White chocolate and raspberry cheesecake:

  Posted on 27th of February 2009

  I really wouldn't bother with the butter, meant to mention that on my lst comment, it gives the white chocolate a 'claggy' texture and makes it hard to blend into the cheese and and cream. DO use vanilla though, the flavour realy comes through.

• On White chocolate and raspberry cheesecake:

  Posted on 27th of February 2009

  Gorgeous! Made two in one week, my husband and kids are addicted, brilliant for kids and grown ups alike. Defo only need about half the filling mixture suggested though, if you used the full amounts you'd have enough for at least 2 cakes!