scullion wrote:Herbidacious wrote:gluten flour (hard to source except on line)
when i first started using it i saw the price and thought it rather extortionate and even more so with postal charges so thought about who would use gluten in large quantities.i get mine from one of the local baker's at a far cheaper cost per kilo, - it's used as a flour improver. i'd suggest you try sourcing it from somewhere like that near you.
Herbidacious wrote:I went round half a dozen health food shops and they all led me to the gluten-free flour! Buying flour with extra gluten in it (so to speak) simply did not compute
ianinfrance wrote:Well, we made a vegetarian lasagne dish today, Aubergine lasagne.
You slice and salt the aubergines, rinse and dry it and shallow fry in olive oil as usual. You make a tomato sauce with onion, garlic, tomatoes and herbs, and a cheese sauce (cheddar & parmesan or veggie alternatives). Then you layer up putting all the cheese sauce on top and bake in the oven.
I liked it very much indeed, though it needs tweaking. Firstly, the onions needed much more cooking than the 5 minutes the recipe said. Secondly, every layer of the lasagne needed to be separated, to prevent it being wodgy. Apart from that, wonderful.
Herbidacious wrote:pan fried portobello mushrooms with purple curly kale and quorn sausages; garlic, urfa chilli flakes, toast croutons, white wine vinegar, porcini powder and extra mature cheddar and scamorza melted on top (laid on and left to melt with lid on for a while.)
I do an indian cooking class on a wednesday night and finding it a real adventure since becoming pescatarian.
In the class the others were all doing meat samosas but I made butternut squash ones. The teacher said they were the best she'd had in a long time and whenever we've had a buffet since then she has requested I make some (long story short ... I mix with this tutor in other settings). So inlight of this I've made roughly 100 of these in the last 10 days.
Herbidacious wrote:What made it a chowder rather than a soup? Just curious...
Herbidacious wrote:I made a simple vegetable stew-like soup - onions, garlic, celery carrot, potato, tomatoes, red lentils, stock, a pinch of chilli. It was surprisingly tasty. Quite nutritious and cheap too, I think.
Herbidacious wrote:Last night I made comfort food gratin of potato and kale, with Comté, Isigny crème fraîche, salt crystal butter and a little Dijon. There were some herbs, some garlic seasoning and lots of black pepper in there too. I think it would have been nice with some mushrooms added.
I love your site even gave my daughter a link to it in her early student days and she loves it too.
Been trying out quite a few of your dishes in the last few months.
I love the way you explain things. Suits me perfectly.
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