Apr 22, 2024
Ryan Lott - Tell Me Why (Original Game Soundtrack) | iam8bit | 2022 | Brown
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Ryan Lott - Tell Me Why (Original Game Soundtrack) | iam8bit | 2022 | Brown
Maggie and Theo were endgame but the writers got scared of success and didn't make a season 3.
Language of love is the best song on the show and I won't take any criticism
(also I'm not just saying this because I'm in love with Theo)
Chocolate, espresso and vin santo pots with cantuccini biscuits by Theo Randall
New recipe at cookbookreview.blog Chocolate, espresso and vin santo pots with cantuccini biscuits by @TheoRandall
I first tasted vin santo many years ago at Paolo di Marchi’s estate Isole e Olena, in Chianti, Tuscany. After the vineyard tour, we came to a brick outhouse that had no windows, and was breezy but dry. There were bamboo mats full of the most beautifully coloured grapes that were starting to shrivel up like raisins, soon to be pressed for their juice to make vin santo. That evening, after a huge…
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Roasted Italian sausages with borlotti beans and ’nduja sauce by Theo Randall
New recipe at cookbookreview.blog Roasted Italian sausages with borlotti beans and ’nduja sauce by @TheoRandall
Dried borlotti beans from the protected area of Lamon, in the Veneto, are the finest dried borlottis available. You don’t have to use these specifically, of course, but if you are lucky enough to come across a packet, you are in for a treat. Combined with lovely, flavoursome sausage and the spiciness of ’nduja, they are heavenly. Make sure you have a good bottle of Chianti, or other super-Tuscan…
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Twice-baked squash and fontina soufflé by Theo Randall
New recipe at cookbookreview.blog Twice-baked squash and fontina soufflé by @TheoRandall
Known in Italy as sformato di zucca, this dish was one of the first I mastered, more than 30 years ago, when I was an apprentice at Chez Max in Surbiton, just outside London, where the chef-owner Max Magarian became a huge influence on my approach to cooking. I must have made thousands of these delicious soufflés (the only difference in this one is the cheese choice) and I can still remember how…
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Chocolate, espresso and vin santo pots with cantuccini biscuits by Theo Randall
New recipe at cookbookreview.blog Chocolate, espresso and vin santo pots with cantuccini biscuits by @TheoRandall
I first tasted vin santo many years ago at Paolo di Marchi’s estate Isole e Olena, in Chianti, Tuscany. After the vineyard tour, we came to a brick outhouse that had no windows, and was breezy but dry. There were bamboo mats full of the most beautifully coloured grapes that were starting to shrivel up like raisins, soon to be pressed for their juice to make vin santo. That evening, after a huge…
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The Italian Deli Cookbook by Theo Randall
New five star review at cookbookreview.blog The Italian Deli Cookbook by @TheoRandall recipes coming very soon.
Theo Randall’s third cookbook is a pean to instinctive cooking inspired by store cupboard ingredients. Divided into 17 ingredient-themed chapters, the book covers much of what you’d expect to find on an Italian deli’s shelves, from tinned and smoked fish to olives and cheese, and salumi and Italian sausages to olive oil and vinegars, and much else besides. Dishes such as wild rocket and…
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