Comments on: Pear, Quail, Walnut and Stilton Salad

By: Catherine

Catherine — Tue, 04 Oct 2011 02:49:29 +0000

Is this dish a starter or a main course. Would hate to get in to it and find I had it wrong. Our quail here in Australia are very small – are they suitable

By: Madalene

Madalene — Tue, 04 Oct 2011 02:40:39 +0000

Hi Catherine,

This is a starter size and yes our quails are very small as well.

Happy Cooking
Madalene

By: Lizzie

Lizzie — Sat, 28 Nov 2009 18:06:12 +0000

Wowee wowza – now that’s what you call involved!

By: Janie UK Thermomix

Janie UK Thermomix — Sat, 28 Nov 2009 16:12:54 +0000

Maddy, do you have a Thermomix method to make gnocchi dough? It’s in the Italian TM cookbook, but sadly I can’t read Italian. Thank you in advance!

By: Madalene

Madalene — Sat, 28 Nov 2009 04:09:22 +0000

Hi Janie,
Thank you for your comment and inquiry on the British Larder. Unfortunately I do not have a thermomix gnocchi recipe however we have another interesting Celeriac gnocchi recipe on our site. It’s delicious and if you get the chance to make it and use your thermomix please send us the method and we shall update the recipe for thermomix users.
http://www.britishlarder.co.uk/crispy-celeriac-gnocchi-with-watercress-cream/
Happy cooking,

By: Cooking tips for preparing party recipes | Cooking Advice

Cooking tips for preparing party recipes | Cooking Advice — Fri, 27 Nov 2009 17:10:33 +0000

[...] Pear, Quail, Walnut and Stilton Salad Recipe by Madalene Bonvini … [...]

By: Barry

Barry — Fri, 27 Nov 2009 08:27:52 +0000

Thanks for that… especially for us guys that cant get round to reading all the top recipes around… gonna use it as a an H.D.O. scaled down of course… problem will be watching to see if the cooks keep the standards set with all the elements involved… interesting and I envisage a few more grey hairs on this one.

By: Alex

Alex — Fri, 27 Nov 2009 08:02:25 +0000

beautiful salad, and your right not for the faint of heart. As for the jelly never seen that low a percentage used in a set jelly (0.7%) how challenging is it to handle once set, a variation on this could be to use 0.19% xanthan and 1.1% agar, follow the recipe blending ingredients in as described then setting the jelly and blending until smooth to creat a fluid gel which could almost double up as a ‘dressing’, if the gel is too cloudy after blending, the air can be removed in a tray in a chamber vacuum machine.

again lovely dish though, just off to order my quails! nice to see you advocating Brogdale also the guys there are doing fantastic work and nice to see that even tesco have taken note of this.

By: chriesi

chriesi — Thu, 26 Nov 2009 19:47:14 +0000

wow! Stunning! It is not a salad, but a poem!