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I received a cheese making kit for Christmas, something I had been looking into for a while. cheese-making book lent me by my dad, have prodded me to actually do something I've though of for a while In order to show-case it, I came up with a recipe for my own White Lasagne. Little One woke up while I was heating the milk, and while it was at a low enough heat not to boil over

Once in a while though, I like to shake things up a bit and play with other flavourings for my morning If given the chance to soak even a little, they soften up wonderfully, while still remaining toothsome Cinnamon sugar or plain white would work too.

For now, all the work is with white chocolate, and I've so far made two attempts. This cools down the melted batch and reintroduces the structure while melting the seed chocolate. I'm not sure though, and white chocolate is harder to tell about - for me anyway.

Making it the other day though, I realised that I was out of white cooking wine for the roux. Place pumpkin, onion, apple and butter in a baking dish and roast at 180°C while prepping the rest of

When I posted my home made mayo recipes a while back, a friend asked me for a ketchup recipe. It's been a little while coming, for which I am sorry, but here it is. made it a couple of times before I took a look around other recipes and let the ideas percolate for a while When checking different methods a while back, there was a debate on whether to use tomato passata and I made all of them using white sugar.

I had whey left over from making ricotta (that I used in the White Lasagne) so I used that as the cooking Whey itself is salted and a little acidic while also still being dairy, so it brought some of all of making risotto with milk (which was desirable, given the caramel chestnuts), and less acidic than using white

To tweak the flavours, I used red onions instead of white and used some warmer spices, cinnamon, cloves I wrote the first part of this post while the lasagne was in the oven, waiting rather impatiently for It was rich and creamy and sweet, while still remaining savoury. Book Pairing: I was listening to Mr Midshipman Hornblower by CS Forester while making this.

Ingredients: 6-9 slices of stale bread (depending on their size and the size of your dish) 1/2 c white Douse in white wine and toast int he oven at 180°C for about 20 minutes, until the bread is winey inside

something from the freezer in the oven, and instead, for the small price of occupying Little Bit for a while Cook for a further 5 minutes until the shrimp is white and firm but not over done. 6) Place cooked spaghetti

1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white