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Angela's Kitchen: 200 Quick and Easy Recipes

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They can sometimes need flattening a bit, but the rawness does go away once cooled for the minimum of 30 minutes! Whether you want to cook a simple lunch or an after-work supper, Angela has a mouthwatering recipe to satisfy your needs.

I’ve used a few of your recipes before and they’ve all turned out perfect (this is down to your skills not mine! Would I need to use self raising flour instead or can this recipe be done without the baking powder? i’ve been looking for the perfect choc chip cookie recipe for quite some time now and finally my quest is complete. You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking!There are, as is often the case with Phaidon’s books, a large number of cases where audiences not actually based in Korea will struggle to source ingredients. As such, the book is aimed at professional chefs and those who want a memento of what might possibly be a meal of a lifetime and be of less interest to the audience for Ramsay’s usual quick and easy-style cookbooks such as Ramsay in 10: Delicious Recipes Made in a Flash. Hell, he didn’t even expect most of the chefs who bought the book to build a fire from dried grass on his behalf. It’s not the best solution, as ideally you would just all light brown sugar, or all granulated – but it’s probably better as a combination! I also really like that you have explained why you use certain ingredients and what different substitutions will do to the recipe, as someone relatively new to baking that is really useful to know.

With A Taste of Home, Angela Hartnett brings her informal, grounded style of cooking into our kitchens. If I were to use cornflour as you suggest in the body of this blogpost, would it be a straight swap out with the plain flour?I didn’t use vanilla extract, added cornflour and had to use muscovado sugar (but had seen in the comments that it would work). And, frankly, if that is what you’re looking for, we’re probably only six months out from a six-part BBC2 series and accompanying book: Rick Stein’s Korea . Have you left your cookie dough in the fridge/freezer for longer (like a day or two like some cookie recipes suggest) if so do you think it would make a difference if i left them to bake a day or two later? But, last night, I blended butter and sugars for this recipe for 10 minutes, built the dough, added the chips and the texture was excellent.

But it’s the amount of components, the number of ingredient, the time involved and the skill and equipment required (you’ll need a Vitamix if you are going to follow the recipe to the letter and achieve the sort of velvety texture Abé does in the restaurant for example) that’s the issue. With that in mind, some of the ingredients may alarm you, but trust me when I say, the taste is not disappointing! Also if I was to use table salt instead of sea salt do I reduce the quantity to 1/4 teaspoon instead of 1/2 teaspoon?

mins at Fan 175, cooled completely on the tray – absolutely incredible, no other cookie recipe will compare now. The timings are definitely correct – so they may be a bit harder once they cool with the extra time, but otherwise they should be fine. I was just wondering if I wanted to make one batch of cookies following this recipe but wanted half (4) to be NYC triple chocolate and half (4) NYC choc chip, how would I adapt the recipe to do this? Though Lee goes to lengths to make these recipes accessible, and considers almost every obstacle a home cook might come up against, the approach can feel a little overwhelming. While many of the ingredients for most of the dishes in the book are readily available in some form or another, there are quite a few instances of micro herbs/foraged flowers, herbs and leaves and the sort of powders associated with molecular gastronomy (although the food in the book is very far removed from that) being required.

There seems to be a shortage of light brown sugar in the supermarkets at the moment, if I substituted it, would I have to use all of what I substituted , so 175g of it or would I still do the 100 and 75 g? I used the cornflour as suggested, and rather than make the whole batch at once froze the Dough balls and cook a few when I fancy them for dessert – amazing warm with ice cream!But the joy is in discovering the unexpected, and there are plenty of exciting new ideas here for readers to explore, from Pan-Roasted Acorn Jelly to Ray with Bean Sprout Jjim and Yuja (Yuzu) Punch. To be honest, the chicken is so good that I’m not going to get bogged down with what is essentially a catchy title to try and convey just how delicious this pan-fried chicken dish is. Have made these and they are amazing would I be able to add frozen Nutella balls to the middle to make them stuffed Nutella ones, I nw you have a Nutella stuffed cookie recipe but was going to try these ones?

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