Posts by Coulis-o

another favourite soup i like to make is: Watercress Soup with diced Saute Potatoes and Poached Egg..250g Butter500g Mirepoix (onions, celelry, leek, fresh thyme)3-6 Cloves Garlic5 bunches of Watercress - washed and stalks trimmed300g...

Quote:Originally Posted by PeteMcCracken Is that "equal quantities" by weight or by volume?equal quantities by volume.i measure a pint glass full of each ingredient and get about 24 small Yorkshire puddings out of the...

Quote:Originally Posted by teamfat I love them myself.  Lately I've been doing them as one big pie rather than in individual tins.  Just a bit easier, though next time I think I'll go the individual route - more...

i am from Yorkshire, England, where our traditional Sunday lunch roast beef dinner isn't complete without a Yorkshire pudding, and this goes for the whole of the country too.Since this is an international forum i am wondering how well...

my fondest childhood food memory would be going to my Grandparents house occasionally for traditional Sunday lunch, every time i went for Sunday lunch at my Grans' she made Savoury Minced Beef with mash, veg, and yorkshire pudding,...

depends what herbs are being frozen, freezing herbs will most likely make them very brittle and loose moisture in the freezer.i have frozen curly parsley before it breaks up really easily when taken out and is moist when it...

i have found that crisps do make for excellent garnishes french fries also Petals introduced the idea to me of Sweet potato crisps, crispy kale, bacon curls, and beetroot crisps ... which reminded me of when i would deep fry curly...

Quote:Originally Posted by mgchef Making "crisps" is not a new concept, but hasn't really been explored that much. I know that many restaurants use parmesan crisps, as you said just grated parmesan broiled for about two...

i am fascinated by the idea of making crisps and using them as a garnish especially when the crisp isn't made from potatoesParsnip crips - peelings deep fried until crisp and then seasoned.Parma Ham crisps - thin slices of ham pressed...

Quote:Originally Posted by petalsandcoco I have been looking for new recipes for Potatoes au Gratin, this morning I made 3 batches using Bleu d'auvergne and parm. regg. with the the cream and pepper. I always use a bain Marie when...