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	Comments on: Great British Bake Off &#8211; the batter of the century and a recipe for 17th century Snake Fritters	</title>
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		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-10096</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Sun, 02 Oct 2016 13:09:36 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/?p=2286#comment-10096</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-10095&quot;&gt;Marianne&lt;/a&gt;.

The little drawings do make a difference don&#039;t they, it makes it all look so sweet!! I should watch the Dutch version really, thanks for your comparison of the two shows. Nothing is set in stone about the Belgian Bake Off, but what is sure is, if they do choose me as one of the presenters, I will try and give them feedback on how to take this forward - if they need it. It might very well turn out to be a fantastic show! Thanks for your compliment about my book, dankjewel!!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-10095">Marianne</a>.</p>
<p>The little drawings do make a difference don&#8217;t they, it makes it all look so sweet!! I should watch the Dutch version really, thanks for your comparison of the two shows. Nothing is set in stone about the Belgian Bake Off, but what is sure is, if they do choose me as one of the presenters, I will try and give them feedback on how to take this forward &#8211; if they need it. It might very well turn out to be a fantastic show! Thanks for your compliment about my book, dankjewel!!</p>
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		<title>
		By: Marianne		</title>
		<link>https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-10095</link>

		<dc:creator><![CDATA[Marianne]]></dc:creator>
		<pubDate>Sun, 02 Oct 2016 12:54:29 +0000</pubDate>
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					<description><![CDATA[If the bake off wil be more commercial, the fun and the expertise will be lost. Als de bake off commerciëler wordt en meer een wedstrijd, dan is er niet echt veel meer aan. We have a bake off in the Netherlands. Although it is worth watching, it&#039; s not the same. Ik kijk vaak samen met mijn dochter en we missen dingen in onze versie: de uitleg, waar we van leren, de kwaliteit van de Britse bakkers, de prachtige tekeningetjes. My daughter and  I watch it together and as the Dutch version is on Sundy and the British on Wednesday, it is easy to make a comparison. Not enough explanation of the recipes,  the beautiful drawings that give you an idea of what the bakers intend to achieve...
I hope they&#039;ll stay closer to the  original in Belgium and you are right: Lots of people on the continent watch the bake off. 
Even iets anders: jouw boek is een juweeltje.]]></description>
			<content:encoded><![CDATA[<p>If the bake off wil be more commercial, the fun and the expertise will be lost. Als de bake off commerciëler wordt en meer een wedstrijd, dan is er niet echt veel meer aan. We have a bake off in the Netherlands. Although it is worth watching, it&#8217; s not the same. Ik kijk vaak samen met mijn dochter en we missen dingen in onze versie: de uitleg, waar we van leren, de kwaliteit van de Britse bakkers, de prachtige tekeningetjes. My daughter and  I watch it together and as the Dutch version is on Sundy and the British on Wednesday, it is easy to make a comparison. Not enough explanation of the recipes,  the beautiful drawings that give you an idea of what the bakers intend to achieve&#8230;<br />
I hope they&#8217;ll stay closer to the  original in Belgium and you are right: Lots of people on the continent watch the bake off.<br />
Even iets anders: jouw boek is een juweeltje.</p>
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		<title>
		By: Regula		</title>
		<link>https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-10092</link>

		<dc:creator><![CDATA[Regula]]></dc:creator>
		<pubDate>Sun, 02 Oct 2016 11:05:10 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/?p=2286#comment-10092</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-9773&quot;&gt;Mafaza&lt;/a&gt;.

Sorry for my late reply! Yes the butter makes a difference! With everything pastry-like any small difference makes a difference in your result. Was the recipe Pal Hollywood gave for choux, churros or snake fritters (I doubt the snake fritters) Happy baking!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.missfoodwise.com/2016/09/great-british-bake-off-batter-century-recipe-17th-century-snake-fritters.html/#comment-9773">Mafaza</a>.</p>
<p>Sorry for my late reply! Yes the butter makes a difference! With everything pastry-like any small difference makes a difference in your result. Was the recipe Pal Hollywood gave for choux, churros or snake fritters (I doubt the snake fritters) Happy baking!</p>
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