(1) With the Leek & Spud bake - doesn't the cooking time make it too slow ? How long d'you cook it for, 'cos I'd normally go for at least 20m ?
(2) Pizza: What kind of bases d'you use given that "ingredients don't go off" is one of the requirements ? Or do you just freeze the fresh bases ? I've never got that to work well... (they come out very crispy).
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timeasmymeasure
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Date: 2003-05-28 04:26 am (UTC)(1) With the Leek & Spud bake - doesn't the cooking time make it too slow ? How long d'you cook it for, 'cos I'd normally go for at least 20m ?
(2) Pizza: What kind of bases d'you use given that "ingredients don't go off" is one of the requirements ? Or do you just freeze the fresh bases ? I've never got that to work well... (they come out very crispy).