Seriously. There is a mother who makes fudge somewhere, to whom I address the following:
STAGE 1: Planning
Plan for a 5 course meal in one pastie:
Each course must be able to seep into the previous without ruining the flavour.
bacon wrapped asparagus
mains
fruit-based pudding
Cheese and a green grape
espresso (probably in a jelly)
Notes to self: will the jelly melt when baked? What will happen when it does? Is the use of sugar paper (thanks, Alex) a good idea?
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