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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If you follow the instructions as written, you’ll be roasting your aubergine for 30-40 minutes twice. I have a question; I plan on adding some food colouring to these cookies to give them a marbled effect?

Hi Jane, I’ve made variations of these cookies quite a few times now and they are honestly the best! Save yourself the time and use standard soy sauce instead of Lee’s seasoned version, or any garlic you like, instead of her pre-blended take.

Are you able to tell me the measurements in cups for the dry ingredients or can I just do a Google conversion? My husband has had cookies from Levain Bakery when we visited New York but I couldn’t due to a food allergy so it’s been nice to try a similar cookie. Recently, after discovering your recipes, I’ve been baking every weekend and the recipes are just incredible! If you’ve read Playing With Fire or Humble Pie, Ramsay ‘s two autobiographies you won’t learn much new here but it’s an enjoyable read nevertheless.

I want to have a crack at these today but only have three types of sugar in the house, I’ve seen in your comments that caster sugar isn’t recommended (I have regular caster and golden caster, so that’s those two out! If it needs a little salt to bring the flavours out, add some a little at a time and keep tasting as you do so. For now we should relish that we are being offered so many nuanced, informative takes on one of the most unique and flavour-filled cuisines in the world.Trained by some of the leading chefs of the time including Albert Roux, Marco Pierre White, Guy Savoy and Joël Robuchon, Ramsay opened his first restaurant Aubergine in Fulham in 1993 where he won two Michelin stars. Actually, make it a Mexican beer and I’ll unwind by telling you how difficult it is to juggle kids, cooking and a photo shoot. Once you’ve got your beautiful and extremely expensive sauce, it’s time to deep fry some wild rice and amaranth grains to puff them up for garnish. I weigh them out 120g it made 7 not 8 😐 so I put 4 on one tray and 3 on the other… I cooked them on 200c for 12 minutes they spread out and merged together. Both times though especially the second the brown sugar taste was so strong and left a bad aftertaste, I’m using light brown muscovado should I be using light brown or is that the same?

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