Recent content by Richard Cavell

Hi. I live in the northwest of England. I often shop online but I'm willing to travel to a shop if necessary. I want to buy some nice crockery for my own personal use - there's just me living here! I really like the look of Steelite Simplicity White crockery. But the online websites that...

Hi everyone, I tried again with vegetable stock and tomato passata. This one has carrots, broccoli, potato, rice, penne and pepper. It's brilliant! I can make minestrone now! Thanks for your help! Richard

Hi, everyone. I made minestrone soup today, based on this recipe: https://www.bbcgoodfood.com/recipes/4807/chunky-minestrone-soup I managed to handle the solid ingredients successfully. I just seek clarification on the liquid component. Is there *no* water used in the mixture? What is the...

I want to add flavour in the form of a fruit juice, but in a way that the fruit flavour is not overwhelmed by the oil/frying, and I don't want the fruit juice to evaporate or burn. I also want to avoid soy sauce, since it tends to dominate anything that it is added to.

Hello everyone. I have learned how to stir fry recently. One type of stir fry I've learned is : Beef, soy sauce, garlic, ginger, toasted sesame oil, salt, and pepper. I like it, but I'd describe the flavours as harsh and Asian-inspired. I've also been learning to stir fry chicken and, say...

Here is a picture Here is a picture.

Hello all, I'm a new user, username richardcavell. I posted a new message to the "Sauces" forum, with a video attachment. I then tried to edit the message to add an image. But the URL I used wasn't to a plain image file and I made a mess of it. The post appears now to have been lost from...

Hi, everyone. I'm a complete novice at cooking. I'm trying to make bolognese sauce but it's not working. For simplicity I am using only minced beef and tomato paste until I get that part right. I put a tablespoon of rapeseed oil into a saucepan, and then put 300g mince into a frypan on...