Wednesday, 25 June 2014

Going back to basics

From time to time I get notions to go back to Recipies I haven't tried since I first trained in collage or even when I returned to college for my degree it is good to refresh ones mind of the classics and adapt them to more modern uses the latest trial was pommes dauphine a savoury choux pastry combined with pomme purée cayenne pepper and crushed new potatoes and a success it was

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