clair thompson [Visitor]

i like the food

Krystle [Visitor]

On a show recently aired in Australia, there was a receipe for a strawberry jam rice rudding with meringe pieces crumbled on top. Is there anywhere I would be able to find this receipe, i couldnt write it down at the time the program was on.

katerina [Visitor]

you are marvelous. I have seen all your show on tv.i have only one of your book because i am from greece and we dont have translated others.i hope one day to getband the others.you are a miracle, keep going, keep walking,keep smiling keep......

Pam [Visitor]

I to saw that show and would like the recipe for the rice pudding. I love all your shows.

Maria Andreina Varela [Visitor]

Hi Jaime;

I am from Venezuela. I lived in the UK for a few years and I am missing your shows. You have a recipe, it`s a sort of chocolate pot and I would love to have it.
Also , you must prepare a trip around south America and learn a few recipe of us.

callum read [Visitor]

hi i have a competion at my school(Belfairs high school). and we have to make a mean corce and a dessert for the of the schools that is taking part in the 2008 olympics and i was thinking of making a canalloni but im not sure what dessert to make and they both have to be made with in a hour. if you have any suggetions please please contact me:01702 435 480 or 07527078433

Anniek [Visitor]

@ Callum read:
I understand your in desperate need of recipes, but I think it's not a good idea to post your phonenumber on the internet. There's a lot of freaks outthere who can use your number.
I don't think Jamie Oliver will have time to call you back, but if you want to try it's always better to send an e-mail than just posting your number where everybody can read it..
Good luck on the competition.

fatoonz [Visitor]

I`m A big fan of jamie
I love him soo much i watch his show ln fatafet
I wish I could contact with hih even by masseges

Marlene [Visitor]

I have been watching Jamie for a long time now, and i have to say i enjoy his style of cooking veyr much. I'm from Toronto,Canada and am always delighted when I am able to catch his show on the foodnetwork.

Jean [Visitor]

I love Jaime's show I just wish it was on more often or on longer. He sure fits a lot into his half hour.

Julia [Visitor]

Hi!This recipe is great! And I would love to get the "risotto" recipe that I saw on the show . Here in Brazil, we say Arroz Doce (sweet rice). It was a kind of sweet risotto, and it was serverd along with the strawberry jam. Thank you! And sorry about my english...

Beam [Visitor]

You've gotten my mom obsessed with you :( Not fun. You should knock on our door and tell my mom to shut up about you. I swear she has your books open all the time!
Not sure if that was a compliment or very, very severe insult. :P

Hayden 'Camarche' Pomana [Visitor]

Just a note Callum Read, I applaud you with approach to getting a recipe for your competition, and ending up with a lecture about internet security. Anyway, having done many competitions before, you can rule out frozen and cold set desserts as time does not allow. Have you ever considered a Banana tart tatin, with really good puff pastry placed over the top of caramilised butterscotch bananas, a hint of Pedro Ximenez Black sherry can be added and then baked in a hot oven in small individual pans for about 10 minutes.
The whole dessert will take about 15 minutes, maybe 20 - 30 for a non-chef. If you need help msg me on my backup email spin_cafe@hotmail.com and I can give you any recipes if your interested, the main thing to remember is taste, simplicity and dont go too far over the top.
Good Luck - all the way from Australia.

caroline [Visitor]

I think your fab, i have 3 of your cookbooks and have tried many recipes, and they have been brill, my boyfriend loves my cooking now lol

Thank you

maria [Visitor]

i buy your book cook with jamie my guide to make you a better cook i love the book i goting better coking with your help keep up the excelent work take care maria fron toronto canada

Kerry Duncan [Visitor]

I too saw the show with the strawberry jam and the creamed rice, I would love to have the recipe.

keep up your shows I love them.
PS I do have 3 of your books, I could not find the rice recipe in any of them

steve bartram [Visitor]

can you give me your recipe bread and butter pudding / great web site

nisha [Visitor]

hiya, i love your recipies and methods of cooking. i am looking for a recipe a dessert i had at school in the old days ,well 1994. it was a caremal tart kinda but shortbread base and a creamy caramel topping (yellowish). i just canno find the recipe anywhere. can anyone help?

Rijel Sardag [Visitor]

Hi,

The first time I watched was in 1999. I had cable tv n you were doing a program for BBC. Oh by the way I live in Istanbul, Turkey.

Since then I have been a fan :) We had a Californian Exclusive Restaurant. On Valentine's Day out chef got sick n had no one to cook the dessert. We had 225 people waitin for the house "sweet". Suddenly I remembered one of your recipes; ben marie chocolate then add something etc. etc. It saved my life. Among my guests were the world high jet.

Tx :):)

vishka tauro [Visitor]

hi i am vishka i am very intersted to cook and i really love to make milk shakes and i love to drink it
i really love it

Jean [Visitor]

For Maria Andreina Varela -

Jamie's recipe for Chocolate Pots from his book "The Return of the Naked Chef". Serves 4.

The beauty of this dessert is that it is so smooth, silky and rich. However, if you want to lighten the mixture to make it into more of a mousse, then follow the recipe here but fold in 2 stifly beaten egg whites before pouring into the pots. Small servings are the key - I generally use espresso cups as they're the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge until needed.

285ml / 1/2 pint single cream
200gr / 7oz best quality chocolate (70% cocoa solids)
2 large egg yolks
Optional - 3 tablespoons brandy
20gr / 1/4oz butter

In a thick-bottomed pan heat the cream until nearly boiling. Remove and set aside for 1 minute before snapping in your chocolate. Stir in until melted and smooth. Once melted beat in the egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring in the butter until the mixture is smooth. Pour into individual serving pots.

Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until you have a smooth consistency again.

Platycat [Visitor]

Love your shows--I am in Aussie--and also love your new show--"Eat to Save your Life"--good on you Jamie. Looking forwar to next week.

stephanie [Visitor]

hey jamie
i am doing a project on you for school about people (celebs) who have a perfect life. i chose you because i thought your life was pretty perfect as you have a sucessfull job, a family, you do what you love cooking. i was just wondering if you could write or tell me something about how your life is perfect to you like the things you do or have in your life that makes it perfect

thanks alot
steph

Anna [Visitor]

this recipe sounds delicous! I cant wait to try it.

Lielle [Visitor]

Hi Jamie,

I love your show and love to cook and bake. I did watch your show yesterday on strawberries and loved the rice pudding with strawberry jam and crushed meringue you made, is there a remote possibility that I could have the recipe.

thanks a bunch
lielle

Natalie [Visitor]

Hi, i was wondering i f someone can post or send the recipe of r the rice pudding and strawberry jam with merringue on top. i saw him make it on t.v but didnr get a chance to write down the full recipe. Also, pudding rice?? would that be normal (short grain) or aborio. what is better to use?

thanks