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Recipes from the November magazine

#1
We made some things from the November magazine at the weekend:

Turkey Bacon and Thyme Hotpot (page 19) - this was nice, but if I were to make this again I think I would use tarragon instead of thyme, and possibly use chicken thigh fillets (I think that breast meat is wasted in a dish like this) and cook for a bit longer.

Mandarin and Yogurt Panna Cotta (page 89) - lovely texture. I found that using leaf gelatine was much easier than the powdered kind in a sachet. BUT - the amount of sweetener given in the recipe would have been far too much. I only used 3 tablespoons - 6-8 would have been sickeningly sweet!! Another time I might try this with fromage frais, rather than the vanilla yogurt. I felt that the vanilla dulled the mandarin flavour.

Looking forward to trying the Maple Glazed Salmon and the Roasted Monkfish on Puy Lentils very soon!!
 
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