Tomatoes à la Provençale
November 9, 2012
I absolutely love tomatoes, but even so, a tasteless under-ripe specimen is a challenge to make into a delectable meal. You can make tomatoes confits
I absolutely love tomatoes, but even so, a tasteless under-ripe specimen is a challenge to make into a delectable meal. You can make tomatoes confits
This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth
I felt rather proud seeing Claire Clark (my Patisserie tutor from Le Cordon Bleu) as a judge on Masterchef last night. She was an incredibly
Attending Le Cordon Bleu was one of the most amazing experiences possible and I learnt to cook some truly wonderful food. But shortly after, on