Angela's Kitchen: 200 Quick and Easy Recipes

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Angela's Kitchen: 200 Quick and Easy Recipes

Angela's Kitchen: 200 Quick and Easy Recipes

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These cookies were simply delicious…I was wondering if I was to make the cookie half the size, 60grams each, (they are big…it didnt stop me eating about 3 yesterday) would they be as tasty? Do you recommend using softened butter and if so should it still be cool to the touch or room temperature? All I’m going to say is make sure that you do not use table salt in place of the sea salt (just don’t add salt unless you have sea salt) and also don’t mix up the bicarb and baking powder measurements (I’m normally so good with this stuff! His restaurant empire currently spans the UK, France, the US, Dubai and Singapore and encompasses everything from the two Michelin starred Le Pressoir d’Argent in Bordeaux to a string of Street Pizza and Street Burger restaurants.

The garnishes are different but its exactly the same recipe for the duck leg, so why not group them together? Stick to Jane’s instructions, i always have with multiple bakes from her site… and you can never go wrong! Oh my… I have just made these with my 3 year old and we are currently in discussions about whether we share them with his Dad and sister! It works in a similar way to just having to test the oven to find where is best, but generally yes just google the equivalent!Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding).

Such a perfect recipe that I’ll try time and time again, especially since Halloween is coming round the corner soon! I’ve used a few of your recipes before and they’ve all turned out perfect (this is down to your skills not mine! He then moved to Restaurant Gordon Ramsay, working his way up from chef de partie to his current position overseeing the whole restaurant. Lee’s restaurant, opened in 1986, was entirely focused on this relatively low-key dish – a nutritious bowl normally associated with affordable diners in Korea.

For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Mum rated them 10/10 and little brothers 9/10, they said it would’ve been a 10 if there were more chocolate chips in, but I only had 200grams. It’s important to use both correctly, as bicarbonate of soda is roughly 3x stronger, but they can’t be interchanged! The recipe fails to explain how you’ll get any sleep during this process so you’ll have to figure that one for yourselves.

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