rgidorpumped up. I once cooked a lunch for 60 chefs as a demonstration meal and made this dressing so that I could prepare the salad hours beforehand and just chill the salad covered in plastic wrap. It looked better than when I made it and tasted so good I had nearly all 60 chefs ask what I used to flavor the leaves. What better recommendation?
I love using this mix in yoghurt, custards and whipped cream and think that it makes one of the best ice creams you will ever try. If melons eg honey d