Gooey, soft, dark, rich, slightly chewy chocolate loveliness – hmmm brownies.
BBC Good Food Magazine featured brownies on the front cover, James Martin whipped some up on Saturday Kitchen – brownies were definitely calling.
“Why didn’t I try these before!”
Recently I have been outfoxed by focaccia. Enthusiastically I set my sights on creating the salty, doughy, Mediterranean bread but round one went badly.
It resembled concrete in weight, consistency and flavour – olive oil and balsamic could not salvage the disastrous attempt.
Frustration took me to forums where I have been on an educational foccacia making journey and I now understand there are oodles of reasons for poor results. Many stem from having the instincts to know if your dough is ready and so here are two great tests I picked up to try whilst baking any breads:
“Knowing when you have kneaded enough”
Mushroom Ravioli with a white wine, spinach and tarragon cream sauce
As a newbie to the world of cooking – I needed all the help I could get when venturing into the world of ‘ravioli,’- It turned out to be a sympathetic recipe for the new cook
Number one spot in the search results was the BBC 3’s ‘Virgin Cooks’ recipe for mushroom ravioli. It seemed a goer; the premise of the the programme was to ‘challenge non-cooking households to have a go.’ The step by step guide accompanied by a video to ease the novice cook into Italian cooking made it all feel comfortable – it sounded like the right level for me. Continue reading