May Kasahara
take me to the feeling
Spag bol and garlic bread.
Don't normally cook with cream, but thought I'd try a pork tenderloin thing with a mustard cream sauce. Except I've just realised I've got single not double. I can just thicken it with potato starch right?
Also what do people do with the rest of the cream when they buy it for cooking? Freeze it?
Before we moved Efes was the delivery for us, excellent food.Turkish (Efe's) takeaway/delivery for us. Been ages so can't wait - the little man on the bike says 2 mins away <so excite>.
Going away for a few days over christmas, so making a veggie stew using up my remaining veg: onions, carrots, celery, sweet potato, erm apple. Got half a tin of coconut milk and wondering whether to chuck that in too.