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KaffirLime

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    102
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    http://www.birminghamplus.com

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  • Location
    Birmingham UK
  1. I think Mary Ann's food would have been too dated to appear in a Robert Carrier cook book
  2. I'm finding the show increasingly frustrating this year. There is at least one chef every week who refuses to make the slightest effort to answer the brief, choosing instead to trot out a restaurant dish with the cliched excuse "the humour is in the eating chef". No it isn't - there is no humour in your food!! This week it's Colin's turn and yet bizarely he keeps banging in the highest scores, presumably because Jason Atherton isn't that much bothered about the brief either. If I was Charlie I think I'd be increasingly bewildered because he seems to be the only one making any effort to produce
  3. no real explanation as to why Angela Hartnett is judging Scotland either. Can only assume they are mixing the judges up this year
  4. For the life of me I cannot understand how Adam Simmonds got through. Yes, his food looks nice but he never made the slightest effort to answer the brief on any of his dishes. Well I say that, I don't know what the actual brief asked for but you get the impression that somewhere in there chefs have been asked to cook food with a sense of fun. It got a bit tedious watching Richard Corrigan ask whether it was comedy or drama four days in a row and Adam replying each time that the comedy was in the food. No, there was no comedy. He just trotted out four restaurant dishes in total disregard to the
  5. Yes please, I'd love to see that recipe if you could. Thank you
  6. Any recent visitors to this restaurant. We plan to be on Skye next month and may do lunch.
  7. I think I probably am, I just didn't know the name for them I'd almost resolved to try adapting a recipe for Hungarian kremesh which looks very similar but now you've put me on the right track I can start searching for recipes. Many thanks
  8. If anyone in the UK is looking for a mixer Nisbets (www.nisbets.co.uk) currently have an offer on for the larger heavy duty Kitchen Aid K50 mixer for £395 which is cheaper than many people charge for the smaller Artisan - they only have them in grey or white though. I've just bought one for mixing dough (mainly I make sourdough bread) and beating egg whites for macarons. I haven't tried it out yet but I'm hoping the slightly bigger motor (325w instad of 300w) will help a little with the over-heating. It also comes with an extra stainless steel bowl and has a bowl lift mechanism rather than the
  9. Whilst on holiday in Skiathos this Summer we visited a pattiserrie in the town a couple of times to take away a box of his absolutely amazing cakes. They were'nt anything like the dense oily phyllo pastry type cakes we've seen and eaten before but wonderfully custardy confections with a very light almost 'brick' type pastry. Of course these could just have been the bakers own creations but I'd love to try replicating something similar. There seems to be a real scarcity of recipes for greek pastries though. Can anyone reccommend any books or websites that might get me started?
  10. I've made some of the lemon bars on David Lebovitz's site and I have to say they are absolutely fantastic. I'm sure this is going to be a bit of a noobish question because I'm new to this whole baking lark (been baking bread for years but pastries are new to me) - the one thing I don't like about the lemon bars is the fact that the lemon curd topping has a fairly matt unattractive appearance. How do I achieve the super glossy look that you see on so many continental pastries - almost as if they have a layer of gelatine on top?
  11. Well if it was me and I wanted to make ice cream I'd throw out the apples, peaches, grapefruit, sour cream, cornstarch, sugar, maple syrup and corn syrup. I'd probably just start with some milk, eggs, cream and vanilla
  12. Thanks for the rec. The direct link to the recipe didn't seem to work but it got me to his site and there are some lovely recipes on it. The Pain d'amande looks interesting. Cheap to make a large quantity which is important at the moment when they are being given away free!
  13. Well I certainly wouldn't mind it developing that way although my daughter might disagree!!
  14. We've recently set our daughter up in a small vintage clothes and jewellery shop in town and she's doing quite well. I decided to start baking a few things to give away in the shop and they are going down a storm - apparently they are being tweeted massively (whatever that means). So far I have tried Italian olive oil biscuits (very much like British shortbread) in Rosemary and Orange variations, an orange Torta de Santiago cake (extremely expensive to make for something thats given away free) and I'm going to try some classic almond biscotti this weekend. Does anybody have any suggestions/rec
  15. In the last ten years I have visited Le Champgnon Sauvage several times and never experienced anything like the level of problems described. On one occasion we visited with friends and their young son who was deeply into the 'Thomas the Tank Engine' phase of his life. We arrived for lunch and said son promptly set up his entire train collection on the table which he proceeded to play with for the duration of the meal. Helen and her team took this totally in their stride and served food around the engines and rolling stock. There were no complaints from either party or indeed any other diners
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