They were preboiled so they’re not uncooked, but they are uncrisped.I would eat potato on that but I think I'd stick the potato slices in the air fryer for a bit before putting them on the pizza, stuff just cooks at different speeds and the potato slices just look a bit underdone for my taste.
They were preboiled so they’re not uncooked, but they are uncrisped.
Had a scollop barm at about 1 in the morning last night/this morning. It was good.
Pasta with potatoes?
Recipe for pasta and potatoes – pasta e patate – by Jacob Kenedy
This dish is made with humble ingredients but gives maximum satisfactionwww.theguardian.com
correct (I use alternative noodles usually though, and add butter to the bread and cheese and a sprinkle of frozen vegetables to noodles, I think you could live fairly healthy on nothing but that)Super Noodle sandwiches
Make a good butty thatPasta with potatoes?
Recipe for pasta and potatoes – pasta e patate – by Jacob Kenedy
This dish is made with humble ingredients but gives maximum satisfactionwww.theguardian.com
much like the feeding of the 50007 packets of rice, loaf of bread, 20 fags,
In the guardian today - chickpea flour pancakes in a bap
Rachel Roddy’s recipe for torta di ceci, or chickpea flour pancakes (in a sandwich)
This gram flour pancake has myriad names in its home country and is best served in a bunwww.theguardian.com
Baking them sounds a bit of a faff for my own use, I'd probably just fry them.
View attachment 387558
Could you c&p that recipe? Guardian blocked here but gram flour cheap and kids would love that.In the guardian today - chickpea flour pancakes in a bap
Rachel Roddy’s recipe for torta di ceci, or chickpea flour pancakes (in a sandwich)
This gram flour pancake has myriad names in its home country and is best served in a bunwww.theguardian.com
Baking them sounds a bit of a faff for my own use, I'd probably just fry them.
View attachment 387558
Could you c&p that recipe? Guardian blocked here but gram flour cheap and kids would love that.
200g chickpea (or gram) flour
Salt
6-8 tbsp olive oil
4 soft bread rolls
Black pepper
Whisk the flour and 600ml water until you have a smooth, lump-free batter. Add a big pinch of salt and leave to sit for 15 minutes to an hour (and up to 24 hours, if you wish; just cover and put in the fridge).
Pour the oil into a 27cm x 22cm nonstick tin (or a pizza-sized tin with a low lip). Pour in the batter (it should be about 5mm deep) and the oil will swirl in like a lava lamp.
Bake at 200C (180C fan)/390F/gas 6 for 30-40 minutes, until the tip is firm and flaky, the edges crisp, but the inside still creamy.
Use a spatula or fish slice to cut a square or circular section to fill a soft roll – and don’t forget the black pepper.
It's not but they do grow them in Xinjiang, not really up on Uyghur cuisine but expect they use it. Might be for export though.I'm curious. What is gram flour used for in Chinese cooking?
It does a bit. That's a very liquid batter and has a load of olive oil, I wonder whether that means it's still moist.That looks really dry. Needs sauce or something as well.
It does a bit. That's a very liquid batter and has a load of olive oil, I wonder whether that means it's still moist.
Probably wouldn't keep for long if so, would dry out quickly.
Haven't been in ages. They never had that or I'd have bought it.
Cold
Two large Yorkshires to make a roll.:thatxzibitmeme:
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Fancied a change from macaroni and lasagne pies but actually I reckon some macaroni cheese would go well with this. Or a Yorkshire pudding. Or even both