lutonloony
Über Member
- Location
- torbay
home time!
Try it with a Dill or Parsley sauce, the Chilli may 'overpower' the Haddock's delicate flavour.![]()
Shallots, have you been reading @The Velvet Curtain 's poncey cookbook...............................mind you I add 'wholegrain' Mustard to my Dill sauce.Ok, been back in town so another 1.5 miles for the day, soured cream fresh dill and shallotts.
Thanks for getting me out of the house.
Shallots, have you been reading @The Velvet Curtain 's poncey cookbook...............................mind you I add 'wholegrain' Mustard to my Dill sauce.![]()
I think we're in total agreement! There is just one who I don't want to win. Too much lip stick and pouting.At this stage you tend to like most of them anyway though you have your favourites.... mine is the one who looked shocked at being star baker last night! So still inthough I had a soft spot for the one that went.
Yes but I figured I couldn't say that this morning without giving away that they were still in it!I think we're in total agreement! There is just one who I don't want to win. Too much lip stick and pouting.
Homemade from Ottolenghi's recipe from the Grauniad, obvs.!Shallots, have you been reading @The Velvet Curtain 's poncey cookbook...............................mind you I add 'wholegrain' Mustard to my Dill sauce.![]()
It got up to minus 0.85 bar today. If that causes insomnia, please try a hot bath and a mug of soothing OvaltineIt was.
I really can't top that.
It's dark out there.
I wonder if our visitors from the East have been escorted through the channel yet.
We had a submarine of theirs chivvied out of there back in the summer.
If we are going to be invaded please let it be by the French. The food and wine is so much better than the Russian stuff.