delicious mag recipe

[Nina Pretty Ballerina]

made cafe de paris herb butter from skye gyngell. Didnt look that good, but
tasted fantastic.

also made an intense choc mousse cake from teh 5th anniversary edition a
while back. I think it got a bit soggy while it was cooking (spring form,
foil, water bath...), but it still tasted good. v rich

[Phred]

Post by Nina Pretty Ballerina
made cafe de paris herb butter from skye gyngell. Didnt look that good, but
tasted fantastic.

I was intrigued by this condiment, so went looking for a recipe. It
wasn't all that hard to find but for the convenience of the those
still reading, here's the link:

<http://tinyurl.com/2u4fzd> or, if you prefer the full link:

<http://www.independent.co.
uk/living/food_and_drink/features/article2311935.ece>

As well as the Cafe de Paris version, that page gives recipes for
three other flavoured butters:

Anchovy and red wine butter
Herb butter
Prawn and saffron butter

I'm not too sure the last appeals to me much, partly because the
recipe on that page seems a bit confused.

Post by Nina Pretty Ballerina
also made an intense choc mousse cake from teh 5th anniversary edition a
while back. I think it got a bit soggy while it was cooking (spring form,
foil, water bath...), but it still tasted good. v rich

Cheers, Phred.

[Nina Pretty Ballerina]

Post by Phred

Post by Nina Pretty Ballerina
made cafe de paris herb butter from skye gyngell. Didnt look that good, but
tasted fantastic.

I was intrigued by this condiment, so went looking for a recipe. It
wasn't all that hard to find but for the convenience of the those
<http://www.independent.co.
uk/living/food_and_drink/features/article2311935.ece>
As well as the Cafe de Paris version, that page gives recipes for
Anchovy and red wine butter
Herb butter
Prawn and saffron butter
I'm not too sure the last appeals to me much, partly because the
recipe on that page seems a bit confused.

snip

good work detective phred. I had a quick look on taste.com.au but should
have thought to look further afield. anyway, that was the exact article in
delicous.

let me know if you make it!

chris