Comments for Anne's Kitchen

Comment on Japanese-inspired Carrot Salad by Love My Grub

Love My Grub — Mon, 14 May 2012 15:10:43 +0000

I must agree, I am loving the new direction Anne’s Kitchen has taken! Finally the humble carrot is getting the great press it deserves. I can practically hear the crunch in these pictures! xx

Comment on Japanese-inspired Carrot Salad by valuskitchen

valuskitchen — Sat, 12 May 2012 09:11:23 +0000

I love that!!!! I love the recipe and you new website that’s very very but very nice! Compliments Anne!!!!

Comment on Cream of Asparagus Soup by Anne

Anne — Mon, 07 May 2012 20:13:25 +0000

Cool, glad you like my photos and the recipe! Let me know how it goes!

Comment on Cream of Asparagus Soup by Sarah

Sarah — Mon, 07 May 2012 19:03:29 +0000

I think I’ll make this one night this week! Your pictures are so gorgeous. Thanks for the recipe!

Comment on Chicken, Leek and Mushroom Pie by Sibylle

Sibylle — Sat, 05 May 2012 23:12:30 +0000

The good ol’ creuset pot:-) we have a crepe pan which never gets a break (my husband being french and having a sweet tooth…)

Comment on Cream of Asparagus Soup by valuskitchen

valuskitchen — Sat, 05 May 2012 11:26:39 +0000

wow Anne I love asparagus very much and this recipe looks amazing and reminds me of the days I went skiing with my father. Thank you! friend

Comment on The Perfect Carrot Cake by Anne

Anne — Tue, 01 May 2012 22:09:53 +0000

Hey Sue,
don’t worry about the size, it’s not much bigger than the tin I used! Just make the same amount of cake batter, but bake the cake only for 55mins (or until a skewer comes out clean). The shorter baking time is because the batter will spread out a bit more, making it a slightly thinner cake.
Hope it goes well!
x Anne

Comment on The Perfect Carrot Cake by Sue

Sue — Tue, 01 May 2012 20:52:48 +0000

Could you please let me know the ingredients for your fab carrot cake using a cake tin 10 inches x 8 inches. Thanks

Comment on The Perfect Carrot Cake by Sue

Sue — Tue, 01 May 2012 20:51:30 +0000

I want to make a birthday carrot cake and your recipe sounds great but my cake tin is 10 inches x 8 inches and I’d like to know how to increase the ingredients for this size tin.

Comment on The Perfect Carrot Cake by Anne

Anne — Tue, 01 May 2012 07:46:28 +0000

Evelyne! Ha, your mascarpone had magic powers there, to transform itself into butter! How dare it?! But good idea to use mascarpone instead of cream cheese, just as yummy! Yum Yum! Hope all is good my dear! xx