Comments on: Tagliatelle al buffone http://www.larecettedujour.org/2008/04/tagliatelle_al_buffone.php French food, one day at a time Sun, 05 Feb 2012 18:12:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Veronica http://www.larecettedujour.org/2008/04/tagliatelle_al_buffone.php/comment-page-1#comment-54 Veronica Sat, 26 Apr 2008 11:36:35 +0000 http://www.larecettedujour.org/test/2008/04/tagliatelle-al-buffone/#comment-54 Hi Maggie The effort versus results score for the bread is pretty impressive. I'm still tinkering with it to find the right balance of flour. I made some brioche yesterday, completely miscalculated the amounts while halving the recipe, and had to rescue it. It still tastes good though, and again no kneading! Veronica Hi Maggie

The effort versus results score for the bread is pretty impressive. I’m still tinkering with it to find the right balance of flour.

I made some brioche yesterday, completely miscalculated the amounts while halving the recipe, and had to rescue it. It still tastes good though, and again no kneading!

Veronica

]]> By: Maggie Donaldson http://www.larecettedujour.org/2008/04/tagliatelle_al_buffone.php/comment-page-1#comment-53 Maggie Donaldson Fri, 25 Apr 2008 21:58:33 +0000 http://www.larecettedujour.org/test/2008/04/tagliatelle-al-buffone/#comment-53 Hi Veronica! I've popped over from the OU Food Conference. I do like to keep in touch with your great blog. I love leeks in risotto, particularly because of the sweet taste you get. I counteract this by adding finely chopped parma ham or similar at the start, and also adding a little chopped fresh sage - both introduce a salty and savoury element to the overall flavour. Keep up the great work! BTW, your bread recipe looks really interesting, a similar approach to Doris Grant's easy wholemeal loaf that we've discussed over at the OU. I must try this. Maggie Hi Veronica! I’ve popped over from the OU Food Conference. I do like to keep in touch with your great blog. I love leeks in risotto, particularly because of the sweet taste you get. I counteract this by adding finely chopped parma ham or similar at the start, and also adding a little chopped fresh sage – both introduce a salty and savoury element to the overall flavour.

Keep up the great work!

BTW, your bread recipe looks really interesting, a similar approach to Doris Grant’s easy wholemeal loaf that we’ve discussed over at the OU. I must try this.

Maggie

]]> By: Veronica http://www.larecettedujour.org/2008/04/tagliatelle_al_buffone.php/comment-page-1#comment-52 Veronica Mon, 21 Apr 2008 20:51:48 +0000 http://www.larecettedujour.org/test/2008/04/tagliatelle-al-buffone/#comment-52 Thanks Rossella. I've really enjoyed this event. Thanks Rossella. I’ve really enjoyed this event.

]]> By: Rossella http://www.larecettedujour.org/2008/04/tagliatelle_al_buffone.php/comment-page-1#comment-51 Rossella Mon, 21 Apr 2008 12:49:22 +0000 http://www.larecettedujour.org/test/2008/04/tagliatelle-al-buffone/#comment-51 Hi greate job. I've just posted my entry for Taste & Create. I loved your Lemon Amaretti Cream Pots. You're a great partner for Taste & Create Hi
greate job. I’ve just posted my entry for Taste & Create.
I loved your Lemon Amaretti Cream Pots. You’re a great partner for Taste & Create

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