It was a flavour hunch and it worked out.

experiment, and given the draining issues I had last time, I made it in advance and left it to drain over night They did rise very well though and were light and fluffy, so there is that.

Today for lunch we had Mulligatawny Soup with fresh Rosemary Focaccia.

chestnuts don't need to be covered though. 2) Cream butter, chestnut paste and sugar together until light

The cake was light, fluffy and moist with a very nice crumb and a delicate rosy flavour.

We had leftover Broccoli and Fennel Tart for lunch, but not enough of it for a whole meal.

This has got to be one of the simplest of soups, but it was warming and satisfying on a cold October lunch

swing, and I plan on taking advantage of it in a variety of ways, not least of which is by making a bunch Extract the jars carefully (at this point, canning tongs might come in handy...) and spoon the marmalade

If I got this all right. That's for the ones that I could find the product sheets for. When I got home it looked no different but I decided to go with it anyway and drain it over night and I didn't have one, so I sliced the bottom off a bucket (I probably needed to punch holes in the sides Right. Now for the balancing act. I forgot to take pictures then, but used the last of the halloumi on regular burgers last night which

Be sure and taste test as perfect tart-sweet-heat balance for me may not be right for you. We have soup most days for lunch and this provided a tasty variation to most soup bases.