Restaurant food at home
With this post I think I’ll begin with the potatoes. Pomme Dauphine are half mash half choux pastry potato dumplings. You have to deep fry them, but they are super light and a small amount of mixture makes a lot of dauphines! For readers that follow this blog regularly, […]
This weeks taste sensation comes from a recipe I’ve been meaning to make for ages. When I make a risotto at home I like to make a vegetable puree to stir through it. This acts as the creamy thickener rather than cream or mascarpone. It works brilliantly for pumpkin or […]