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CoExGal

United Kingdom

Member since Sep 2012

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Replied to Roasted Turkey Roulade

Dec 13, 2013 on FoodNetwork.com

The oven temperature is supposed to be set at 325. The INTERNAL TEMPERATURE with a meat thermometer is 150 when it is done.

Reviewed Buttermilk Scones

Oct 22, 2013 on FoodNetwork.com

Everything Nigella makes is superb. I watched her make these scones on TV here in England, and they were cut from a 1-1/2 inch round and deep fluted cutter, and they were one inch apart on the baking sheet. She uses metric measurements, and pours Golden Syrup over the clotted cream, which you can only get here in England.

Replied to Ed's Mother's Meatloaf

Oct 9, 2013 on FoodNetwork.com

Duck fat is only available here in England, as far as I know. She suggested substituting olive oil with butter if you can't find Duck fat.

Reviewed Heloise's Spaghetti Sauce

Aug 24, 2013 in null on Food.com

This is fabulous, and is authentic Italian. I found my original recipe, from Heloise';s column, that I clipped some thirty odd years ago, and it is slightly different than the one here. Here are the minor differences: She does not mention adding a Bay Leaf (although that is fine, as Italians do use it). And, although calling for a tablespoon ...

Reviewed Heloise's Spaghetti Sauce

Aug 23, 2013 in null on Food.com

This is fabulous, and authentic Italian. I found my original recipe, from Heloise';s column, that I clipped some thirty odd years ago, and it is slightly different than the one here. Here are the minor differences:

She does not mention adding a Bay Leaf (although that is fine, as Italians do use it).

...

Reviewed No-Fuss Fruit Tart

Sep 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is totally awesome. But I agree with one reviewer that there needs to be more butter to hold the crumbs together; I seemed to need at least 1/2 again as more.

I am from the States, but now live in England. I love watching Nigella on TV and love her recipes!

For those who are using Graham cracker crumbs, the...

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