Posts by cliveb

Musky: if you want a break from the cheese,cheese, cheese - make some Bruschetta. Easy - toast rounds of French bread ( or pieces of Ciabatta, or Italian breaad - whatever takes your fancy) and drizzle with olive oil. Mix...

I've used some Lagostina cookware. Fine stuff. Go ahead and buy some!

If the potatoes are relatively new,clean, unmarked; you can leave the peel on. If the potatoes are old,grungy, pitted, etc. - it's best to peel them! I often, but not always, cook potatoes whole, with their skins, then slip the skin...

First of all; the E-Numbers all seem to refer to chemical food additives. So there's a start - don't eat anything that's not FRESH. As for pancakes without eggs: Try making Indian Dosas - a mixture of fermented rice and lentils....

I'm doing some Croissants for a Summer Camp this week. 100 kids, oh no, ... Croissant with ham, cream cheese, and guava jelly. If you've never eaten one, you've never lived! LOL!!!

I do something like that for my own benefit! When I've rehydrated them, I mix the tomatoes with garlic, capers, black peppercorns, bay leaves and a pinch of oregano. Given the adverse criticisms of garlic, I roast mine first. Usually,...

Bonjour, Robert, comment ça va? Stick around - this is a happy place!

Lovely ideas, Suzanne! The British Vegetable Marrow , whilst related to the zucchini ( which we call a courgette, just to make things more complicated) is much bigger - and blander in flavour, poor thing! I used to get it served baked in...

To address the original question: Fresh salsas are grotty after a day, as far as I'm concerned. The simplest ones I makes are just tomato, onion, lemon juice salt, fresh chile - and after 24 hrs, they turn soft and bitter. However, I...

A chutney is supposed to be smooth rather than have pieces of fruit in it - but I think that idea went out of the window a long time ago! To make a simple (British style) chutney, cook together 1 quantity of fruit, HALF that weight...