Quote:
Originally Posted by cheebacheeba
We both strongly approve.
I see you have some kind of chutney (perhaps?) there...love the combination of the kind of sweet/tart/spicy/tangy with this kind of layout.
Have you ever tried a spicy balsamic glaze to pair with your soft cheeses?
Spal made this the other day and it was ridiculously good...here is the recipe she wrote up if anyone's inclined:
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Yeah, had tomato chutney and Victorian chutney, often include some piccalilli (not sure if that's eaten much outside of the UK) and caramelised onion chutney. Tend to have a little bottle of balsamic glaze but not tried that spicy, but sounds great. I'll have to give it a go next time.
That pasta looks incredible. My fiancé adores anything that combines garlic and prawn so I'll be adding this to our repertoire. Do send my thanks to Spalalalalala (can't remember how many las were customary).