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"An excellent recipe! (and my favourite version of it - I prefer it to those made with yeast, North Wales style. As an Brit I'm unusal because I don't like the tannin flavour of Tea, so I like this best with the tea being very weak, although really it should be normal strength. An extremely easy cake to make and very strongly recommended - than..."
Nov 2, 2006 on Food.com
"Just a quick comment... (can't give star rating for comments... this sounds deliciously decadent, I shall bear it in mind for my next fondue get together : It's worth noting that this is uses the British Mars bars which are a COMPLETLY DIFFERENT product to that which is sold in the USA. I understand that the American Mars bars has a rather den..."
Jan 17, 2006 on Food.com
"What a neat idea! My microwave 'frying pan' thing was packed away for moving home so I just used a large glass plate which I covered well with chinese five-spice before putting the slices (which I managed (just about : to get to 1mm thick on it and covered them again in five-spice. I have new 1000W machine which still took 6 1/2 minutes althou..."
Jan 13, 2006 on Food.com
"Thanks Barb - this is delicious! - I made a couple of changes two deliberately and the others by mistake... my printer is not connected at the moment as I decorating so I wrote down the ingredients on some paper and mis-read them. I'd already put in about 2 1/2 cups strong wholemeal flour before I noticed it was brown sugar, not flour so I did t..."
Oct 3, 2005 on Food.com
"Wahey! I Got fudge! I've tried so many times to make fudge without success (before I bought my cooking thermometer and this made a terrific tasting fudge. Wonderfully creamy and with a marvellous, slightly crumbly texture that just melts on your tongue as it gets moistened. Absolutely perfect! I used brown demarara sugar and white granulated as i..."
Jul 13, 2005 on Food.com
"Hi, just a comment.... I practally live on home made yoghurt and am very familiar with this type of technique and it does work well - but does give variable results depending on varying cupboard/room temperature and duration.If you are using pastuerised milk then it really should be boiled first to kill any other bateria in the milk which woul..."
Jun 28, 2005 on Food.com
"Absolutely delicious - served with reduced-sugar ketchup, American mustard and sliced gherkin! Thank You for sharing this marvellous recipe! Although not a real vegetarian, my diet is about 90%+ veggie and I was a true veggie for years and until I tried this recipe I have been buying this sort of thing in the stores as they're so nice and wincin..."
Jun 15, 2005 on Food.com
"Hi - just a comment... this seemed awfully familiar to me and I felt I knew this by another name although it took me a few moments to recall (and get the spelling right! - but this is also known as Tzatziki - a traditional Greek recipe as well as Turkish. None too surprising given the interactions and a few battles between the Greeks and Turks ..."
Jun 11, 2005 on Food.com
"Hmmh! Kind of liked this idea and it would be fairer to say I did my own thing with it as I had to make do with what I had available and quantities available (- was using some left-over cooked barley that I'd been sticking in things for days but it was really about time it was used up - and the fact that I made at at 1 a.m. to fill a huge hunger ..."
May 28, 2005 on Food.com
"Just a speed-up suggestion not a review.... have always been resistent to brown rice (which I love because I'm usually too darned hungry and impatient to wait all that 'endless'! cooking time compared to the white basmati or long-grain. I've just come across a few suggestions for cooking it using a Pressure Cooker (put rice into a bowl inside t..."
May 24, 2005 on Food.com