Posts by: Gellie

I often get the odd book on e bay one of which is Sonia Stevenson'a The Magic of Saucery and its brilliant. Firstly I research Amazon for customer reviews and here someone put it is the best cookbook I have ever had. Wouldn't say that but its pretty high up.

My newest is A Table in Tarn and I am really enjoying it. Relates the story of the B & B the ex editor of the Good Food Magazine set up several years ago complete with all their recipes. I really want to go for a visit now and taste them all - made for me!!

I think Jeni has another life now and it seems very full. She has had all her chef "chums" on her radio food programme too. Gino, Frank Bordoni, Reza etc etc. She said today she will not be on tomorrow because she is off the Scotland to present The Restaurant of the Year awards.

Have you found Jeni is on the Radio each day now LBC 1.30 for two hours - it is brilliant - she is so funny. She has given up the Sunday food programme and Bill Buckley starts doing it in her place from next Sunday. She was off today with the sickness bug - I did miss her!!

Here here - thank goodness for some common sense. It is tragic to see any business fold let alone a small one giving jobs to locals and providing such quality food and service. I sincerely hope it can reopen someway and if it does I will support it more often.

This is dreadful news, I do hope someone can help retrieve it. Wonderful menu, individually cooked but disliked the location opposite the station.

Hello again Mr.P only me (dont want you over excited). Yes I am delighted to tell you where you can find Jeni. She is on LBC 97.3 FM Sunday at 15.00 for two hours. It may be another frequency on digital but you can also podcast all her past programmes from the LBC website (but I haven't done that). Last week she had Gino with her talking about his new book Fantastico - I was disappointed there was not a phone in comp to win a copy at the end - but enjoyed everything else. You can also read what she is up to on her website which is enjoyable. She says you can get recipes from the programme on the LBC website but I haven't worked out how to do that at all.

Mr.P - you have made me laugh - it doesn't take much to get you excited!! I hope you are enjoying Jeni's radio programme - I think it is brilliant and am glad the timing has changed from Saturday to Sunday.

I can't believe that my post telling everyone where and when we can see the repeats each day was removed. I am loving them.

On her radio programme yesterday (97.3 LBC or on DAB and SKY) yesterday Jeni was talking about being on TV again - but she didn't say when. Its at 13.00 hours and she is brilliant - cant wait for today's edition.

A lady from the Hotel Flora in Frascati used to write on here quite regularly giving helpful hints on italian cooking. She said if anyone wished to stay there to send her a e mail through the hotel's website and she would see they got a good room - if you are interested. I looked up the hotel on the Trip Advisor's website and the comments were so positive I made a note of it. Is nearer to the airport Ryanair use for Rome.

I have just discovered where this restaurant is, in Amersham, Bucks and it opened today. It is the first of a chain of five and is open from 10.00 am until late evening. Can't wait to try it.

Does any one know the address of Frank Bordoni's restaurant Lemoncello please? I read on here it was doe to open last Easter in Beaconsfield but unable to locate it. Thanks

I tried a few and enjoyed them all. The Gulashmuseum looked very plain and ordinary but the mushroom goulash I had was delicious and served imaginatively. Youmust go to Figmuller for a Wienner Schnitzel there are two branches I went to branch 1. Don't be tempted to order anything extra as we did the schnitzel was like a pizza in size and with potato salad more than enough.

There is one particular coffee house Demel where you can actually watch, through glass,the pattisiers making the most intricate cakes and pastries. Additionally, a very informative and enjoyable couple of hours can be had having a strudel making lesson. This is not with filo pastry but proper strudel pastry which is pulled and stretched and then filled with a variety of ingredients making affelstrudel, topfustredel or nusstrudel. You finish with a slice and drink.

Plachutta is a delicious family run restaurant and all these places were found by me via websites before I left home, apart from the strudel making details of which were given by the hotel receptionist.

They sell a lovely boxfull on the shopping channel ideal world periodically, cost £24. Really good quality. You can buy some things directly from their website sometimes.

Fantastic news, will you be doing Cookery lessons too? Is it in Old or New Beaconsfield please?

The best thing that was made in my kitchen when it was refitted was the walk-in pantry, all the shelving in all different depths included inside for all my implements, massive of food storage and the drinks fridge underneath.

If you have small gardens or live in flats have you ever considered an allotment? They cost £11.50 a year here and you can grow loads and monitor the chemicals used yourself. They are not too big so are not hard work. I like the friendship of the other keepers and they always hand over their excess vegetables so I am never without. These cetainly taste better, especially the potatoes. If I haven't visited for a few days someone always seems to water
for me so when I do get there I look around to see if any "neighbour's plots" need a drink.

Paul
Please tell me your favourite chocolate topping recipe for eclairs. Thank you.

It is 4.5" wide by about 9" tall, that includes the top of the lid. You really must go and see one first, if you don't have a John Lewis nearby what about the Magimix website to locate your nearest stockist?

There are loads of recipes on this site for both if you trawl back. A particularly good muffin one is very easy -

I medium size tub of creme fresh or if you are making blueblueberry flavour blueberry yorhurt
wash out tub to measure rest of the ingredients then add
three beaten eggs
1 tub of vegetable oil
1 tub of sugar
3 tubs of self raising flour
mix together then add filling, carrot, blueberry, mixed frozen berries are good, cinnamon and chopped apple
Use a flavoured yoghurt to match the or compliment what you are adding
Take about 20 mins to cook

It is bigger than the bullet, I will measure it later, but it is more robust and very stable. Yes does cheddar fine, you just pulse it and the finer you want it the more you do so in essense it chops finer and finer. On Deliaonline she has a magimix section and that is where I read a description of it. Also you can see one in John Lewis. Makes amazing sandwich fillings, exepcially when you add celery because it chops it really fine but you still get a crunch as you eat it. Have also done pesto in two pulses.

I have done hard parmesan cheese and it was very successful. What would you like tested and I will give it a try and report back?
It is an excellent machine which I find incredibly useful and seem to use daily. Have made curry pastes, breadcrumbs, crushed ice, chopped nuts, peanut butter, coulis and with the plastic blade mayonnaise. It is guaranteed five years too.

I love my Le Micra and I have done very hard parmesan cheese but nothing else. It makes wonderful curry pastes, crushes ice, chops onions, makes breadcrumbs, chops nuts all instantly and you change to a plastic blade to make mayonnaise. If you would like me to test anything particularly I will,let me know. My daughter liked it so she took the first one I bought for her b present (in advance) and I had to go and get another!!

After reading Delia's recommendation I bought the new Magimix Le Micra (got for £42) and it does everything the magic bullett does and I love it, use it everyday since I got it three months ago.