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I get them in packs of 20 so I don't run out! Humza 'original' is the brand I've got just now
Sounds great, I will keep an eye out for rhubarb, that's going to be a longshot at the moment though!I've got a recipe carefully cut out of a newspaper (does anyone still do this? - might be one for the 'things you don't see any more' thread) for a rhubarb clafoutis - basically a sweet toad-in-the-hole with rhubarb for sausages. I like to make that around this time of year each year, although all the rhubarb I've seen so far has been Dutch, so I haven't made it in 2023 yet.
I'm fortunate to live somewhere where I can get a choice of made-to-order paratha within 100 yards of the flat. I find them a bit 'heavy' but I think that's true of most of the 'sub-continent' breads served in this country. By comparison - what you eat in India, Pakistan or Afghanistan is a different beast - lighter - less 'fatty' and only eaten freshly out the tandoor. In the latter - they roll a cutter thing over the uncooked dough that leaves a lattice pattern in the baked bread. Delicious. - I.Ah another big fan of frozen paratha here!
2 mackerel from next door neighbour, fair exchange for eggs. Underestimated the meat in a 10 inch fish, one would have been enough.
But have to say, cought at about 2 o'clock cooked at 5, as fresh as you can get. Perfect.
Those look really goodView attachment 102151
Minced pork and fresh herb pasties. Yes - they were as good as they looked. - I.
I’ll have to look at some recipes and check this out.View attachment 102230
They are really simple to make - sweet or savoury. You should give it a go. cheers - I.
Maybe start with a good baking powder biscuit recipe. Easy to make with just a few ingredients. Handling the dough is minimal with very little kneading. For breakfast or chicken ala king on top.I’ll have to look at some recipes and check this out.
For some reason. I’ve always been afraid to make anything with dough?
Need to get over that sometime