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Charlotte - Good Food

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  • Seaside risotto

    Elevating risotto to new heights, Aaron Craze stirs in a variety of seafood and uses crab shells and pernod to make a delicious stock

  • Quiche Lorraine

    Quiche Lorraine

    Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

  • Quiche Lorraine

    Quiche Lorraine

    Named after the Lorraine region of north-east France, Rachel Allen’s recipe for this classic quiche is delicious served with a green salad and tangy relish

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Comments Made

  • On Lemon drizzle cake:

    Posted on 20th of February 2012

    Thanks Celia - our mistake! It's actually 160C fan, so it's gas mark 4.

  • On Beef en croûte with béarnaise sauce:

    Posted on 16th of February 2012

    Sorry Christine, our mistake... I've changed that now.

  • On Perfect...:

    Posted on 16th of February 2012

    Hi boo4, sorry to hear you can't find the recipe. Who made it? I'll have a look for you...