where am I?
- Home
Latest recipes
-
I find the best way to make these is to buy the tin of mini-baguette dough from the chill counter of the supermarket
-
This is possibly my favourite winter soup. It is easy to make and tastes delicious. The big green leeks I was once given in Wales made soup that I shall always remember - the flavour was outstanding!
-
Jumbo Prawns with Aioli Starter
Aioli is a garlic mayonnaise from Provence and is a delicious dip for a variety of dishes. If you don`t want to make your own mayonnaise you could buy some and add garlic, salt and pepper and little lemon juice and a little creme fraiche.
Latest Cookery Doctor
-
Question Dear Richard, While on holiday in Brittany we visited Pont Aven. We bought a delicious local cake there but I don`t know the name and I`d love to find a recipe. It was rather like a danish pastry dough but very buttery,...
-
Question I made a `boiled` fruit cake in my gas rayburn. It was a non-aga Mary Berry recipe that required a 7" square cake tin and about 2 hours in a 150c oven. My cake tin was a lovely oval shape, I put it in the oven...
-
Question I want to bake a bitter chocolate tart. The recipe states that the pastry should be rolled to 1/8th inch thick and the filling is 450gm of chocolate, butter, egg yolks and eggs. It is baked in a 28 cm tin ( I have...
Have your say
lloeci@yahoo.co.uk says:
Enter your comments This is a question. I want to cook choux pastry in a Stanley and would like to know how to change the temp quickly from 220 to 180.Do I just move the position in the oven from top shelf to bottom shelf ?Have you got a recipe for the pastry?
from the article: Why can't I post my own topic on the Forum?
