The Guardian Cook supplement, April 19, 2014

  • Blancmange and jelly

    Blancmange and jelly (page 2)

    from The Guardian Cook supplement, April 19, 2014 The Guardian Cook supplement, April 19, 2014 by Will Beckett and Huw Gott and Richard Turner

    • Categories: Mousses, trifles, custards & creams; Dessert; English
    • Ingredients: gelatine leaves; oranges; sugar; double cream; milk; caster sugar
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Notes about Recipes in this book

  • Creamy macaroni bake with salami and chilli

    • j_h on November 25, 2017

      This is delicious. If you're lucky enough to have leftovers, I think it's even better the next day. Also in What Katie Ate: https://www.eatyourbooks.com/library/103007/what-katie-ate

  • Almond rhubarb cake

    • TrishaCP on April 10, 2017

      A nice not too sweet cake that would be perfect with tea. I didn't have the elegant strips of rhubarb, but instead had my small little pieces and it still looked good. My cake sunk a bit in the middle, nothing disastrous, but I might reduce the baking powder slightly. It also split a bit when I unmolded it but again not a big problem- I think it happened because the cake is so delicate and moist.

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  • Published Apr 19 2014
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a 16-page Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.