Making this as we speak. I only have one son with me for dinner (the other three are at their Dad's for Easter) and the 'at home' son is off to a party. When that happens I like them to leave here with a full stomach in case they have a bit to drink. This will fit the bill!

I don't have any chicken but i do have the last off cuts from a Christmas ham I had in the fridge for the boys to eat when I was away at Thermofest in Hong Kong. So I've stripped the last of the ham, (gave the bone to the chooks) and am cooking the pasta on the stove.

I'll add some spring onions and parsley from the garden and I'll also give the mustard a go, as someone above suggested. 

Thanks!

Just updating.
Filled the top with strawberries, too the cakes into work and they were blown away with how great they looked and how gorgeous they tasted.

Thanks for the help!

Hi everyone. I made a torte caprese last night to take to a meeting at work to send off a pregnant colleague. However, it sunk in the middle. I've put ganache over the whole thing anyway but it looks a bit weird.
Would it be ok to cot off the raised bits around the outside and put some more ganache over it? Would the cake go soggy??

Argh!!! Hope someone knows...

If I'm making butter from a 600ml container of cream, how much salt should I add?

My son and I made butter on the first day we had the thermomix but I wasn't keen on the unsalted taste. Then I added salt and it was too much! (Wasn't wasted... I needed butter to baste the Christmas turkey so I used this one!)

How much salt?