hooleydooley
Well-Known Member
Bolognaise Sauce
This is without question the richest, bestest bolognaise sauce, for use on spaghetti or in lasagna that I or any in my acquaintance have ever eaten.
I.MUST.MAKE.NOW!
Bolognaise Sauce
This is without question the richest, bestest bolognaise sauce, for use on spaghetti or in lasagna that I or any in my acquaintance have ever eaten.
Yeah you do.I.MUST.MAKE.NOW!
Oh this is awesome! I'm so happy that this has helped you out.... It's from a women's weekly recipe book. I'm actually eating a slice right now as a midnight snack.OMG ......... The Zucchini Loaf!!!!!!! I used to make this all the time - years ago and lost the damn recipe and THIS IS THE ONE!!!!!! I even did some searches on Google and never found it - BUT here, I find IT!!!!!!!!!
I am over the moon! This is awesome tasting ..........
Lemon & Yogurt Icing works a treat with this one
I love you Inigo xxxxxx
I cannot believe that you posted THAT!Oh this is awesome! I'm so happy that this has helped you out.... It's from a women's weekly recipe book. I'm actually eating a slice right now as a midnight snack.
OMG ......... The Zucchini Loaf
I love you Inigo xxxxxx
Does anyone do a good roast? I'm looking to mix mine up a bit
I can and do! What are you wanting to work with? (as in the protein)
Let's go with beef.
If you are roasting, regardless of the meat, can I just recommend rubbing the spuds in duck fat or goose fat before you roast them.
Golden on the outside, fluffy in the middle.
I always bone in my spuds.I just asked whether bone in or bone out as the process is different and a shorter time is needed for a fillet piece
I always bone in my spuds.
Let's go with beef.
Standing bone in rib roast style, or fillet?
I'll see what I can find. I usually avoid beef roasts because I can never get good flavours with them