BE OUR GUEST

Cuisine - - CONTENTS - BY FIONA SMITH IS­SUE 155, NOV 2012

We present our favourite Cui­sine clas­sic recipes from Christ­masses past

A quick sur­vey of my friends re­vealed that com­mon peeves with sausage rolls are too many 'other' in­gre­di­ents, along with big pieces of semi-cooked onion. Here, I’ve slow-fried the onion so it’s soft and sweet and tried to keep ex­tras to a min­i­mum. recipe page 108

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.