Recipe Reviews from the new edition of the EDC 2013

[Chocolatte]

Hi Judy, thanks for the reply. My oven does run true to temp, plus or minus 2 degrees. I have checked it with an oven thermometer and my husband has a fancy commercial gizmo that tells the exact temperature.

 I am puzzled because the glossary at the front of the book states that oven temperatures are given for fan forced ovens. I don't think I ever read that part of the book before, so I am thinking that the last couple of times I have made  this recipe I assumed the temperature referred to a conventional oven, and thus reduced the stated temp by 20 degrees. I guess a lot of bakers would have done the same because most recipes refer to conventional temperatures if it is not specifically stated.

Anyhow I have made a note on my recipe so I don't forget next time. Thanks again, I will check out your link later. Guests will arrive shortly.

[Melinda]

Has anyone made the Red Onion Relish on page 47?

I'm looking at the method, and it's just put it all in and cook - but that means the onions are still in quarters, the apple isn't peeled and is quartered, the dried apricots are whole...  I realise all the ingredients do soften mush down a bit as they cook, but I would have expected some chopping/pulsing either at the start or end.

[Cornish Cream]

There is a review for the Red Onion Relish here.

[Melinda]

There is a review for the Red Onion Relish here.

Thank you, I hadn't seen that.  Have now, I'm obviously not alone in thinking it needs chopping.  :-)