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Monday, December 26, 2016

The weekend cook: Thomasina Miers' recipes for shin of beef, and doughnuts with armagnac - The Guardian


The weekend cook: Thomasina Miers' recipes for shin of beef, and doughnuts with armagnac
The Guardian
The beef improves after cooking, so make it ahead of time, if you can. It makes yummy leftovers, too, particularly on soft polenta or pasta ribbons with plenty of grated parmesan. Pickled walnuts are a fine accompaniment to cold cuts, particularly ham ...



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