Now they do sound good.
Thanks for sharing the recipe

Absolutly gilly, makes it lot lighter batter.
Thank you for reminding me.

If you take the green shoot in the middle out (if there is one!) that reduces the power of the garlicky pores and breath. According to some chef that I can't remember the name of now. I am not sure about reducing the power of the garlic but I do know the green shoot in the middle can give the dish ...

Vegetable Tempura Tempura Batter: 1 cup cold water or cold beer 1 Tbs vegetable oil 1 egg yolk 1 cup sifted unbleached flour 1 Tbs cornstarch 1 tsp baking powder 1 tsp garlic crushed 1/2 tsp paprika 1 tsp salt Dipping Sauce: 2 Tbs rice wine vinegar 1/2 cup soy sauce 1 tsp Mirin 1 Tbs ginger, grated ...

mazmezroz
Thanks for that. I have been watching BBC2 Grow your own veg series. I cant wait for spring to arrive

Very interesting read
Thank you

Thanks Alan

Chantal
I can almost taste them mushrooms are one of my favourite foods. Thank you for sharing.

When you been chopping, onions or garlic, damp your hands under the tap put some household salt on,rub in and wash off . Worked like magic, every time.

After eating garlicky dishes, chew some raw parsley. It gives you a nice fresh breath.

This may sound like a silly question, but what on earth is a f1 hybrid?
Is it something I would find on the seed packet and what does it mean?

Just one other thing I thought about Alan, how long will do seeds last for? and do I have to keep them in a cool dark place?

Alan
thank you for that I, have just placed my order.
It seems as though I have come to the right site. Thank you for your patience, I think it may be some time before I can take off my stabilises.

Cooking as you properly gather, is one of my great interests in life, and takes up a lot of my working week. The one subject that comes up time and time again is breadmaking, which is a massive subject, and a hugely enjoyable thing to do. As I have written about breadmaking (amongst other things) ov...

cathskitchen
what a delicious sounding recipe,marinara sauce is wonderful, and probably one of the most classic of all tomato sauces, well worth the effort of making fresh.
Thank you for sharing.

Good morning Monica thank you for your contribution. Funnily enough, herbs are the one thing that I have always grow, all within a few feet of the kitchen door. I suppose, I spent an average three to four hours in the kitchen every day, and to be deprived of my herbs would be like cutting off my lef...