Banting and Paleo Renier van Schalkwyk | 26 Aug 2014 in Cooking School No problem. I just think you guys should totally get a Paleo or Banting course together. Something that shows us how to do the more difficult things like Banting...
Canard a l'orange Julia Buret | 08 Aug 2014 in Cooking School I Franck I see in the video that you use a flat pan for the duck breasts. I have a Le Creuset griddle. Can I use it with the same result, or will it...
A Franck's French classics - Creme brulee custard remains runny? Albri Sevenster | 28 Jul 2014 in Cooking School Hi, I tried the Creme brulee recipe (Franck's French classics) - incredibly delicious, but my custard did not set at all and I would like know what the problem...
T substituting coffee Tracey Smallman | 18 Jul 2014 in Cooking School As I am allergic to coffee I was wondering what I could use as a substitute in the first recipe.
sugar cookies Liezel Wakens | 17 Jul 2014 in Cooking School Hello everyone!!! I have been baking for awhile now however I find making sugar cookie dough a pain, I would like to use my letterpress set :) has anyone got a...
J Copha Jacki van Staden | 09 Jul 2014 in Cooking School Hi, I have a recipe that requires 250g of Copha, and I am not 100% sure of what it actually is. Is it Butter or Margarine? Can I substitute it with one of those....
Canard a l'orange Penelope Paddick | 06 Jul 2014 in Cooking School Hello team I love the recipe for this dish and cooked it for my husband and I. I would love to do it for a dinner party of eight. Is there a point up to which I...
K Substitute for Fennel? Kate D'hotman | 01 Jul 2014 in Cooking School I know the French love to use fennel in their cooking, but I absolutely detest the aniseed flavour of it. Is there something else I can substitute it with?
V Electric Mixer Vanessa Rubombora | 27 Jun 2014 in Cooking School As a student, my kitchen equipment is still in it's humble beginnings. In The Art of Baking course the tutorial on sponge cake uses a lovely electric mixer to...
J Tips for tender succulent meat Jacyn Mitchley | 27 Jun 2014 in Cooking School Does anyone have tips for tenderising meat (without physically bashing at it with a meat mallet)? My curries and stews are tasty, but I am not happy with the...