I’m keen to try gruyere as I’ve seen you mention it for macaroni cheese etc but i cant find it, is there anything else i can use?
There’s a cheese that you see in most supermarkets, a Norwegian cheese called jarlsberg which is nice and quite similar with its nutty taste.
I’ve got quite in to BBQ’s after attending lots over the summer and i’d like to buy one, any brands i should look out for?
There are plenty of brands out there but one of the best brands for the serious bbq enthusiast is Weber, who make all types of BBQ’s from small
I know you can make carrot cake with carrots but can you use any other veg for baking?
A- An issue of the bbcs good food magazine a couple of months ago had a really good feature with cakes and desserts made from parsnips, courgettes beetroot
A- Aligot is a French dish that is basically really smooth mashed potatoes with garlic
A- When you part cook the potatoes and drain them, give them a really good shake in thye colander to rough the
A- They would have been sage leaves that have been deep fried, they are a
A- It was probably a red rice that comes from France called camargue
A- The fresh stuff is much easier to stuff and handle as its soft
A- For something different try using mini poppadums, mini oatcakes or individual lettuce leaves such as
A- Try adding some chopped sage at the start of cooking and crumbling in some blue cheese such as dolcelatte at the end