Revision as of 04:01, 8 April 2015

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previous messages deleted for clarity - use history to view

NOW COOKING :

CHEF'S COOK SOON

• Tagliatelle al Ragù alla Bolognese (proper spag bol.)
• Baked Chicken and Sweet Potato
• Coda alla vaccinara - pressure cooker version
• Balti chicken with lentils
• Spicy mango chicken
• Chancho a la chilena (Chilean pork loin) (PC)
• Braised aubergines
• Aubergine fritters
• Braised aubergines
• Broad Beans with Preserved Lemon
• Brouklou bil dersa (Cauliflower in dersa sauce)
• Savoy cabbage with bacon
• Braised red cabbage with ginger and cranberries
• Chai-yuk san-cha (with other side dishes)
• Formaggio piselli
• Student recipes version of Pork curry, slow cooked with fruit, nuts and coconut
• Harissa chicken with bulgur wheat, pine nut and parsley pilaf
• Buckwheat pancake enchiladas
• Ham /cheese roll thing using squash filling 180 / 30 - freeze mix ?
• Make Kecap manis - http://www.flickr.com/photos/fotoosvanrobin/5793650806/in/contacts/
• Sarma
• Sweet and sour onions
• Play around with Lavash pizza idea.
• Category:Recipes from other sites
  • Herbed Sea Bass and Saffron Potatoes
  • Vegetable tagine with apricots and almonds
• Givech
• Phool gobhi pyaaz
• Lahmeh, batata bi khal ahmar (Meat, potatoes and red wine vinegar)
• Chicken with pumpkins seeds and peanut butter
• Roast beetroot and Stilton salad

Tarta tres chocolates (TM)

Added the above today but don't know how to amend layout. The sub-headings, eg Base, First layer etc seem to have attached themselves to the bottom of the ingredients or instructions above them, rather than to the top of those below them. Can't work out where I have gone wrong as done from the RB. BTW I do have photos but they are a bit naff. Will be making again this week thought so will take some more (and maybe serve with violet ice cream so I can get a photo of that at last).

Just one thing re your Chef:Talk page, you still have comment saying click on top right to talk to you, but that seems to have disappeared since new layout. JB xx

Hi

The layout seems fine on all revisions you've made. (I copied the RB data to my login and viewed all as if creating the recipe myself). The order comes out exactly as in the RB and as I would expect. The new layout makes headings look of a lower priority than than normal bold text, do you think I should amend the sub-ingredients to one of the headings (heading 4). Eg:

Bold text

Heading 1

Heading 2

Heading 3

Heading 4

Heading 5

Heading 6

I've just had a thought, it might be that banner ads are borking the layout. I'll save this and logout to try with banners.

Example

Method

For the base:

1. Crush the biscuits 20 seconds / Speed 5-7-10
2. Add the butter in pieces, and the milk 2 minutes / 70 degrees / Speed 3 (you will need to scrape down the inside of the bowl at some stage)
3. Grease a loose bottomed tin, and line it with the mixture, smoothing it down, then place in the fridge

For the 1st layer:

1. Break the plain chocolate into pieces and place in the bowl with the sugar, milk, cream and cuajada 7 minutes / 90 degrees / Speed 5 (I found that in my cold British kitchen, it needed an extra minute)
2. Tip onto the biscuit base and put in the fridge until it has set

For the 2nd layer:

1. Without washing the bowl, break the milk chocolate into pieces and place in the bowl with the sugar, milk, cream and cuajada 7 minutes / 90 degrees / Speed 5 (again, an extra minute may be required)
2. Drag a fork over the top of the previous layer to make ridges to help the following layer stick and not run.
3. Tip the milk chocolate mixture into the tin, carefully spreading it evenly (without prodding) using a spatula or reverse side of a spoon. Take it to the fridge again to set.

For the 3rd layer:

1. Makes more ridges over the 2nd layer, wash the bowl well so that the colours do not mix.
2. Break the white chocolate into pieces and place in the bowl with the sugar, milk, cream and cuajada 7 minutes / 90 degrees / Speed 5.
3. Tip into the tin and refrigerate for several hours.
4. Once chilled unmould it from the tin.
5. It can be frozen whole, but do not cut beforehand or it may become gooey.