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deliciousmag

  1. Made tomato curry from the glut of toms I had - ruddy gorgeous: http://tinyurl.com/yzvsumq
  2. @Lady_bumblebee 1 Dec - enjoy
  3. Gearing up for Christmas parties then check out our classy canape and cocktails... http://fb.me/3gkzmKn
  4. What's a girl to do with two crates of tomatoes that hubby brought back from a shoot. An evening of slow-roasting me thinks...
  5. @schooldinners Saw your recipe on the delicious site SD, would love a pic to go with!
  6. Ate too much fudge from EAT - I never learn
  7. @schooldinners Sea salted choc truffles sound delish SD, upload your recipe onto the delicious website if you can bare to share...
  8. Forget Christmas for a sec, we're enjoying National Curry Week. Got some quick curries to warm your cockles: http://tinyurl.com/yk4vnn6
  9. @bakingbynumbers i bought some Pierre Herme macaroons in Paris as a present but accidently ate them
  10. Thank you Laduree for the macaroooons. Fig & date are great but tried a salted caramel one at Spirit of Xmas and think I saw angels
  11. Sick of being chilly, gonna make some chilli - pretend you're on hols, have a Mexican fiesta, courtesy of delish: http://tinyurl.com/yexxaul
  12. @travellednews We had tasting menu C I think, the scallops were particularly good and the apple trifle. Let me know what you think...
  13. Had the tasting menu at Maze on Saturday, then a tipsy tour of the kitchens - great food, great staff
  14. @tokcork was it a success?
  15. The bonfire beckons. Can't wait to freeze me digits off tomorrow: anyone cooking? We have bonfire night recipes! http://tinyurl.com/yfnwmrs
  16. @beas_bloomsbury Too true!
  17. Food Inc is out in Feb; it features Eric Schlosser and Michael Pollan: http://tinyurl.com/yhy7ucw
  18. Went to a screening of Food Inc. last night - like An Inconvenient Truth for the food industry. Stick to farmers' markets foodlovers!
  19. Our Christmas issue is on stands tomorrow; look out for the mince pie cupcakes with brandy butter icing on the cover!
  20. @TammyLilet I can highly recommend the hot-smoked trout pate by Hugh F-W on p.73