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The best ragu bolognese recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
11 April 2021 ⢠6:00am
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My eldest son, Ted, is a careful cook. He tried a lot of recipes â including from Marcella Hazan, Giorgio Locatelli, Annie Bell and Rick Stein â while he was working on âthe best raguâ. This recipe is pretty much the same as Rick Steinâs in his book âFrom Venice to Istanbulâ, though we use good sausages instead of minced pork. Long, slow cooking is crucial. Be careful not to burn the onion while browning the meat â burnt onion will make your whole sauce taste awful.
The best sticky toffee pudding recipe
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Sweet, deep and surprisingly light, this sticky toffee pudding beats all others
Credit:
Haarala Hamilton and Valerie Berry
Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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Weâve all had different versions of this, from the stodgy to the ethereally light. Iâve often only eaten half a bowlful. People love it, but it can be dense and incredibly sweet. This is my very favourite version â itâs wonderful â cooked by Ben Stanley and Paul Weaver at Noble Rot restaurant in Bloomsbury, London. Itâs rich â of course it is â but light. The black treacle is what makes this one so good, along with the use of decent butter and Medjool dates. This is not a healthy pudding â it almost goes without saying â but itâs not something you eat every day.