Roseleanor
BBC Good Food Member since 10 November 2006
Location: Northamptonshire - for now.
- My last supper would be... I'm pretty mood-driven when it comes to food, and there are SO many things I like, it's hard to choose. I think it would have to be Creme Brulee for dessert though - with Morello cherries in Kirsch.
- My fool proof recipe is... My home-made Macaroni Cheese with Bacon - gets the kid's vote every time.
- My favourite utensil is... Probably my whisk.
- If I am not cooking I'm... Reading - or messing around on the computer.
- The best meal I've eaten was... At the Star Inn, Harome, North Yorkshire - the Suckling Pig with Quinces was sublime.
My Latest favourites recipes
Last comments I've made
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24 December 2008
"I found the timings perfect providing the meat is at room temp before putting in the oven. If it is chilled, it will need longer."
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24 December 2008
"Really good way to cook sprouts. Cooked them this way last year & they went down a treat, so same again I think. "
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29 December 2007
"From Wikipedia - Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and unaged, similar (or even identical) to cream cheese, pot cheese. (Some have erroneously compared it to ricotta. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded acid whey.) I think you could double-up on the mascarpone, and it would work, aktough it would be much higher in fat. Alternatively, a low-fat cream cheese such as Philadelphia extra light. Hope this helps."
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22 December 2007
"Surely you don't need instructions for baking potatoes in a conventional oven?!"
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20 December 2007
"Tried this recipe last year, and will be using it again this year. Lovely crunchy texture & the flavour combination works great."
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ratings
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ratings
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