Mary Berry's Tuna and Spinach Linguine - This pasta dish is full of delicious fresh flavours and was popular with everyone the other evening. My friend had cooked it for me previously from the 'Foolproof Cooking' book by Mary Berry. It might be another cook book I'll have to invest in.
Haniela's: Rosemary Prosciutto Crackers - Baker's Ammonia is mainly used for baking to achieve crisp and airy texture, especially in cookies. It gives off an ammonia like smell during baking that quickly disappears; your cookies won't smell of it at all.