Comments for Eating Tales | Recipes | Cooking | Cookbook reviews | Restaurant reviews | Cookery Schools information http://www.blog.eatingtales.co.uk Annabel Hirst's tales of Cooking, Eating and Drinking Thu, 18 Mar 2010 18:27:54 +0000 http://wordpress.org/?v=2.8.5 hourly 1 Comment on Thai cooking lessons by admin http://www.blog.eatingtales.co.uk/general/thai-cooking-lessons/comment-page-1/#comment-38 admin Thu, 18 Mar 2010 18:27:54 +0000 http://www.blog.eatingtales.co.uk/?p=362#comment-38 Lesson 2 happened last week! The third will be next week Lesson 2 happened last week! The third will be next week

]]> Comment on Thai cooking lessons by antark http://www.blog.eatingtales.co.uk/general/thai-cooking-lessons/comment-page-1/#comment-37 antark Wed, 17 Mar 2010 12:24:59 +0000 http://www.blog.eatingtales.co.uk/?p=362#comment-37 When is lesson 2.0 !!!??? When is lesson 2.0 !!!???

]]> Comment on Vegetarian roasted vegetable lasagne by Tweets that mention Eating Tales » Blog Archive » Vegetarian roasted vegetable lasagne -- Topsy.com http://www.blog.eatingtales.co.uk/recipes/vegetarian-roasted-vegetable-lasagne/comment-page-1/#comment-33 Tweets that mention Eating Tales » Blog Archive » Vegetarian roasted vegetable lasagne -- Topsy.com Sun, 20 Dec 2009 12:28:50 +0000 http://www.blog.eatingtales.co.uk/?p=312#comment-33 [...] This post was mentioned on Twitter by Charles Budd, Mark Hirst. Mark Hirst said: RT @eatingtales Eating Tales » Blog Archive » Vegetarian roasted vegetable lasagne http://bit.ly/8sG6bh [...] [...] This post was mentioned on Twitter by Charles Budd, Mark Hirst. Mark Hirst said: RT @eatingtales Eating Tales » Blog Archive » Vegetarian roasted vegetable lasagne http://bit.ly/8sG6bh [...]

]]> Comment on Puff Pastry by admin http://www.blog.eatingtales.co.uk/general/puff-pastry/comment-page-1/#comment-30 admin Sat, 05 Sep 2009 16:14:36 +0000 http://www.blog.eatingtales.co.uk/?p=190#comment-30 I have a few suggestions to stop pasty from going soggy...but i'm not sure exactly what kind of tart you're meaning? Do you roll the pastry out into a flat round and the place your filling on top? Or are you using a tart dish? I have a few suggestions to stop pasty from going soggy…but i’m not sure exactly what kind of tart you’re meaning? Do you roll the pastry out into a flat round and the place your filling on top? Or are you using a tart dish?

]]> Comment on Curry night by admin http://www.blog.eatingtales.co.uk/ballymaloe-cookery-school/curry-night/comment-page-1/#comment-29 admin Sat, 05 Sep 2009 16:10:46 +0000 http://www.blog.eatingtales.co.uk/?p=188#comment-29 I have a good korma recipe, i'll have a look for it for you! If you ever want a change from the korma the rogan josh is actually not an extremely spicey curry and if you wanted it with no spice whatsoever you could just omit the chillis from the recipe and it would still taste pretty good! I have a good korma recipe, i’ll have a look for it for you! If you ever want a change from the korma the rogan josh is actually not an extremely spicey curry and if you wanted it with no spice whatsoever you could just omit the chillis from the recipe and it would still taste pretty good!

]]> Comment on Puff Pastry by dazza http://www.blog.eatingtales.co.uk/general/puff-pastry/comment-page-1/#comment-28 dazza Fri, 04 Sep 2009 19:18:46 +0000 http://www.blog.eatingtales.co.uk/?p=190#comment-28 I've tried a few recipes that require puff pastry, such as a Goat cheese and tomato tart. The always taste amazing, however I still have the same problem every time; the puff pastry on the bottom of the tart always goes soggy while in the oven. Have you any suggestions of how to stop this from happening? Any suggestions are welcome. I’ve tried a few recipes that require puff pastry, such as a Goat cheese and tomato tart. The always taste amazing, however I still have the same problem every time; the puff pastry on the bottom of the tart always goes soggy while in the oven. Have you any suggestions of how to stop this from happening? Any suggestions are welcome.

]]> Comment on Curry night by dazza http://www.blog.eatingtales.co.uk/ballymaloe-cookery-school/curry-night/comment-page-1/#comment-27 dazza Fri, 04 Sep 2009 19:10:50 +0000 http://www.blog.eatingtales.co.uk/?p=188#comment-27 However tempting this one seems, I think I better give this one a miss; my partner is not too keen on anything spicy and it just seems a waste to cook something like this for one. The only Indian food that is acceptable is a Korma. Any decent Korma recipes would be much appreciated. However tempting this one seems, I think I better give this one a miss; my partner is not too keen on anything spicy and it just seems a waste to cook something like this for one. The only Indian food that is acceptable is a Korma. Any decent Korma recipes would be much appreciated.

]]> Comment on Puff Pastry by Twitted by katenottidge http://www.blog.eatingtales.co.uk/general/puff-pastry/comment-page-1/#comment-26 Twitted by katenottidge Thu, 03 Sep 2009 13:57:21 +0000 http://www.blog.eatingtales.co.uk/?p=190#comment-26 [...] This post was Twitted by katenottidge [...] [...] This post was Twitted by katenottidge [...]

]]> Comment on New cookbooks! by admin http://www.blog.eatingtales.co.uk/books/new-cookbooks/comment-page-1/#comment-25 admin Wed, 26 Aug 2009 09:39:05 +0000 http://www.blog.eatingtales.co.uk/?p=130#comment-25 Yes he did train under Ramsey. He joined Ramsay's Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated Pétrus on behalf of Gordon Ramsay Holdings (GRH) at the Berkeley Hotel. The restaurant has been awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100-plus year history since he took over. In 2004 Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant awards. Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he will take on the lease from 19 September 2008 Yes he did train under Ramsey. He joined Ramsay’s Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated Pétrus on behalf of Gordon Ramsay Holdings (GRH) at the Berkeley Hotel. The restaurant has been awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100-plus year history since he took over. In 2004 Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant awards.

Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he will take on the lease from 19 September 2008

]]> Comment on Chicken Rice Recipe-Memories of Asia by admin http://www.blog.eatingtales.co.uk/recipes/memories-of-asia/comment-page-1/#comment-24 admin Wed, 26 Aug 2009 09:28:26 +0000 http://www.blog.eatingtales.co.uk/?p=109#comment-24 I bought pandan leaves from our small Oriental supermarket in town. I would think most towns with an Oriental supermarket would stock them, however it is not essential to the dish and a lot of repcipes don't use them. I just liked it as an additional extra. Let me know how you get on! Rick Stein has been using them a lot on his latest series 'Far Eastern Odyssey' and has been suggesting that supermarkets should stock them as they are great! I bought pandan leaves from our small Oriental supermarket in town. I would think most towns with an Oriental supermarket would stock them, however it is not essential to the dish and a lot of repcipes don’t use them. I just liked it as an additional extra. Let me know how you get on! Rick Stein has been using them a lot on his latest series ‘Far Eastern Odyssey’ and has been suggesting that supermarkets should stock them as they are great!

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