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Rachel S - UKTV
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COMMENTS MADE
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On Chocolate sesame balls:
Posted on 28th of January 2009
Sorry to hear about your troubles HungryJenny! I've edited the recipe now to half the amount of flour. Thanks for letting us know.
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On Space dust margarita:
Posted on 28th of January 2009
It's a type of popping candy, a sweet fizzy powder that 'pops' in your mouth. You can buy it from sweet shops or over the internet.
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On Thai spiced parsnip soup:
Posted on 28th of January 2009
Yes, it is the Grant Loaf. Unfortunately we don't have the rights to publish the recipe as it's from a book. I hope you can find it!
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On Chocolate and vanilla marble cake:
Posted on 21st of January 2009
It's best to keep cakes in airtight containers (tupperware or tins) to prevent them going stale. Exposed to the air they will harden (like bread).
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On Brown bread ice-cream:
Posted on 21st of January 2009
Apologies for this mistake, the amount of sugar has now been added.
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On Jerusalem artichoke and mushroom pithivier:
Posted on 21st of January 2009
Thanks for letting us know about the mistake - I've changed it to grammes now.
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On Crisp pork balls with sweet and sour dip:
Posted on 21st of January 2009
Yes, you're right - I've changed it now. It had been entered incorrectly.
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On Carrot falafel with tomato and carrot salad:
Posted on 19th of January 2009
Yes - just drain and rinse them before use. Chickpeas more than double in weight once soaked or cooked, so you'll need about 3-400g of tinned chickpeas in this recipe.
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On Toffee sauce:
Posted on 24th of December 2008
Rachel often makes extra to use later - it will keep covered in the fridge for about a week and can be reheated in a microwave or gently in a pan.
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On Latvian gingerbread biscuits:
Posted on 3rd of December 2008
They will keep un-iced for 2-3 weeks in an airtight container. Alternatively you can freeze them once they're cool (well-wrapped) and ice them just before you plan to use them.
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On Latvian gingerbread biscuits:
Posted on 3rd of December 2008
They will keep un-iced for 2-3 weeks in an airtight container. Alternatively you can freeze them once they're cool (well-wrapped) and ice them just before you plan to use them.
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On Pan griddled venison with baby potatoes and rocket with Béarnaise sauce:
Posted on 2nd of December 2008
You can make your own! Just get a bottle of red or white wine vinegar and poke some tarragon stalks in. Leave them to infuse for about a week and hey presto - tarragon vinegar. It makes a great present. You can buy it ready made in specialist shops too.
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On Cardamom and white chocolate truffles:
Posted on 2nd of December 2008
The recipe is correct - perhaps it hadn't chilled enough before you tried to shape the balls? It should be almost solid so you can scoop out balls with a teaspoon then give them a quick roll to make the truffles.
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On Caramelised onion and lentil Wellington:
Posted on 2nd of December 2008
You can freeze the filling, but I wouldn't recommend freezing the finished dish in case it goes soggy during defrosting.
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On Vanilla fudge:
Posted on 2nd of December 2008
You can put the sugar thermometer in once the sugar has dissolved. Many of them simply clip to the side of the pan. Or after about 10 minutes, once the fudge has started to thicken, if you are a more experienced confectionery maker.
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On Vanilla fudge:
Posted on 2nd of December 2008
You can make it 2-3 weeks in advance if it is tightly wrapped and stored in an airtight container (this is easier before it is cut into squares). Fudge freezes well, but defrost it at room temperature before opening the wrapper to prevent streaking.
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On Coq au vin:
Posted on 2nd of December 2008
No - you don't need to add the strained veg. the orangey things in the photo are actually lardons and mushrooms!
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On Birria:
Posted on 28th of November 2008
No, you just need to remove the shin from the marinade. Don't add the marinade to the stew!
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On Birria:
Posted on 20th of November 2008
Sorry for that - the olive oil was missed out of step 2. It has now been added.
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On Spice cakes with walnuts and figs:
Posted on 12th of November 2008
Hi there, I've amended the amount of eggs and we're just checking the amounts of spices with Richard now. I'll get back to you!
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On Chargrilled squid with noodles, chilli and fresh coriander:
Posted on 10th of November 2008
Thanks for letting us know! This has now been fixed.
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On Aromatic pumpkin and chickpea stew:
Posted on 6th of November 2008
The soup will keep in the freezer for about 3 months. It's good to freeze it in portion sized batches, then you can just defrost what you need.
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On Lamb tagine with lemon and pomegranate couscous:
Posted on 6th of November 2008
Thanks for letting us know. This recipe is now no longer marked as vegetarian.
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On Chestnut, apple, walnut and celery stuffing:
Posted on 6th of November 2008
Thanks for letting us know. The recipe is no longer marked as vegetarian.
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On Lemon tart:
Posted on 29th of October 2008
Thanks for your comments. The recipe has now been updated and is in line with the recipe baked on the show.
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On Coddled eggs with butternut squash:
Posted on 27th of October 2008
Yes - the lid is closed while cooking. Good luck with the dish!
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On Halibut with beurre blanc:
Posted on 24th of October 2008
Apologies for this. We have now updated the recipe with the correct instructions from the chef.
