I was planning on creating a chicken broth based cream sauce with lemon, wine and garlic. But it was not meant to be. Oblivious to the fact that I was using light cream, and not heavy, I made a big fat sauce-fail instead. It started out fine, until I poured […]
Potatoes taste better when they’re purple. Not that there’s anything wrong with white, yellow or red spud varieties. However, if you believe the saying, ‘you eat with your eyes’, then purple wins.