"I used overcooked Jam and it was brilliant!"
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Darrin Hosegrove commented on Amanda Smith's blog post Cooking flapjack"Probably too late now but either Honey or Sweet Freedom syrup which is a fruit extract available in most supermarkets"
Amanda Smith replied to Heather Wright's discussion Supper Clubs/Underground restaurants"How much would they pay at a Restaurant? travel for them to get their. Taxi?"
Amanda Smith replied to Paul Romanuk's discussion Shelling Hard Boiled Eggs?"Staler eggs are easier to peel too and try a teaspoon between shell and egg."
Amanda Smith commented on Dom O's blog post Let's hear it for chefs who cook"When I was in the UK my Favourite place was The Holt in Honiton"
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A little knowledge is a dangerous thing.
Posted on October 17, 2011 at 11:40 1 Comment 0 Likes
Living in Spain I have come across some interesting fruit on our Finca (farm). It is important not to let this stuff fall on the floor for the chickens as it makes them ill. I had a go at Nispero Jam. English name Japanese medlar. I had no recipe for it in in any of my English recipe books and no internet connection so I made it up! The fruit has between 1 and 5 stones in and is fleshy like a peach but not as fibrous. I cut the fruit up and followed the usual jam making procedure boiling…
Continue Cooking flapjack
Posted on October 17, 2011 at 11:17 2 Comments 0 Likes
I am about to try to make Flapjack without golden Syrup, any suggestions? Honey? extra sugar?
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Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"NEW OPPORTUNITY
The Food Travel Company is looking for a talented and confident food loving cook with great people and organisational skills. Someone who knows how to put the fun into food and who can turn their hand to most things, and who can…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"New Job - CUMBRIA
Zeffirellis
Compston Road Ambleside Cumbria LA22 9AD
015394 33845
We have a vacancy for a Sous Chef to work in our Restaurants; Zeffirellis and Fellinis in Ambleside. The successful person would work in a small team…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"NEW JOB - FRANCE
Here below is the ad we have on our site for the junior chef position, a CDD is a fully declared French contract for a short duration, usually 3 or 6 months, the CDI is the long term contract, both contracts give the staff full…"
Anicca O'Nions commented on Anicca O'Nions's group Cookery Jobs"New Jobs
Private 30m SY looking for a cook stew with a season or more's experience. Stew/ cook who loves cooking Italian food (fresh pasta, healthy food etc). Position to start asap in Palma. 5 crew, max 4 guests. Position till October. Salary…"
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