Does any one know where I could get the leaves of Roselle in UK? Thanks.

Hi
Agar Agar gives much firmer jelly and slightly different texture. You have to addd it to boiling liquid and cook it until it is completely dissolved. It sets very quickly depending on the amount you add. The higher the amount, the faster it sets. You can try making a small batch by substituting an equal amount to that of gelatine in teh recipe and see if it works.

Hi guys
I have always been searching for simple and healthy vegetarian recipes. I have collected a few of them and I want to share them with everyone. I wanted to post them online for a while and finally started my own food blog. Please feel free to check this [link]
Cheers

If you have noticed it also says "whats on UKTV food", and doesn't say " only for hardcore fans of Ina Garten". I posted this on celebrity chef page and i didn't know that only fans should post here.

I think Ina doesn't know how to cook. What the heck is "marmalade butter"? mixing butter and marmalde in a mixer?? She stirs in 1 and half pounds of butter into a chocolate mousse? I have seen so many chefs making it, I have never seen someone stirring in butter into a mousse.

Forget about calories, she doesn't understands flavours, ingredients, and cuisines. I find that cooks on Master Chef are more creative and passionate about food than this self proclaimed contessa.

Umm may be I shud make recipes like "jam butter", " battered chunks of butter served with heavy cream and chocolate ganache", "Tower cake - with more icing than cake ", and call myself queen of cooking and sell 5 cook books. How good is that?

Lots of arabic shops in Edgware road, London , sell frozen kadayif pastry. Another alternative is shredded filo pastry.

umm whatever

You gave me a solution and I didnt ask for it. So you got that advice. Got my point?

Dear alc8, I agree with you. Ina owned a food store and was in the food catering industry for a while. It is important that a product gets sold or people find your food tasty enough for what they pay you. Your reputation depends on how tasty your product is but not how healthy it is for you. So I think her habit of adding lots of things to make food taste better came from that. She might be cooking for 4-6 people, but still.

Dear HomeLoving girl, If you can give me a solution, i can also give you one. And that's why you got it . You have to take it if you can dish it out. I just stated what I think of her and here comes some one who "presumes things ". Did I lecture you or any one in teh first place? Take a chill pill girl.

I didn't come here asking for a solution, I just gave my opinion. Yeah go on, watch and enjoy what she does. But don't cook like here every day and feed that stuff to your family. Thats my advice to you.

I personally don't like Ina Garten's style of cooking. She doesn't know how to cook if there is no butter around. She uses a cup of everything, a cup of mayo, a cup of oil, a cup of parmesan, even a cup of soy sauce and rice vinegar.

A single portion of her dish is a heart attack on a plate and would have atleast 1000kcal, even if it were vegetarian, for e.g. mushroom lasagne or a breakfast dish (breakfast bread pudding). Even a simple salad with leaves would have a tablespoon of salt and a cup of olive oil.

Cooking is not just chucking butter, oil, wine and overseasoning food to make it taste better. All that Jeffry thing is so sickly sweet, I would never feed my husband such unhealthy food if I love him that much.