Top critical review
19 people found this helpful
Tasy results but some careless instructions.
on 28 November 2011
I bought this book because I wanted to make muffins and scones mainly. The results I have had taste good but I have had some strange results. My first attempt was Easter Muffins but the milk to flour ratio was 125g flour to 275ml milk which turned out to be very runny and didn't cook in the time. When I tried the Blueberry Muffins they came out fine using 300g flour to 250ml yoghurt which is a totally different proportion. With that success I tried cheese scones which were fine but I fancied the cheese and onion version which was virtually the same exept for the addition of fried onions.
In this case I became a victim of my extreme care in following the written menu. I cooked the onions on the gas hob left to them to one side as instructed then went to the other side of the kitchen and prepared the dough with the cheese etc, following the recipe exactly as written placing the scones in the halogen oven to cook as instructed. When they were finished and removed from the oven to cool I looked across to the hob and realised I had forgotten to add the onions so the exercise was a waste of time. I told my wife about my mistake and showed her the recipe.
But when we read the recipe together we saw that after putting the onions to one side there was no mention of putting the onions into the mix at all. I had been too fixated with following the written word and not used my commonsense. I think however the book has not been proofread as diligently as it could have been so I going to be wary of all recipes I use from now on.
I forgot to mention in the same cheese scone recipe the author says press the pastry down to 3 - 4cm. 4cm is about 1½ inches high and the scones rise during cooking. To get the quantity of scones I reckon about ¼ inch(5-6mm) high is correct. However the recipe is a firm favourite with us.