I just made melanzane alla parmigiana (aka aubergines with tomato sauce n cheese) - been meaning to make it for years and what a meal it was... Bit of faff with salting, drying and frying the aubergines but my god... So worth it.
Ah yum. Yeah it really is worth it, but the faff is the only thing that stops me from having it every day. I reckon it would take about two weeks for your blood to turn to cheese.
Have you got enough normal milk that you can make buttermilk from?bacon, cockles and laverbread coated in an oatmeal crust, with stewed tomatoes. I was going to serve it on freshly baked sodabread, but I crushed my carton of buttermilk and its now in a big puddle outside the front door - at least the cats happy.I really cba walking back to the shops, so I guess I'll just have to make chunky chips instead, which is no great sacrifice, but I've been looking forward to sodabread all day.
Have you got enough normal milk that you can make buttermilk from?
http://www.thekitchn.com/how-to-mak...titute-cooking-lessons-from-the-kitchn-185757
I hope it works, would be great if so cos you were looking forward to it.oh! I don't have any full fat milk, but I've got some 10% fat Turkish yogurt that I could potentially dilute. It might just work.
I'd best crack on if I'm gonna get this served up in time
I hope it works, would be great if so cos you were looking forward to it.
quesadillas with no queso?Sweet potato and butterbean quesadillas with guacamole, chipotle sauce, spring onions and coriander.
quesadillas with no queso?
can't really call them quesadillas then. they are something else, like vegetarian 'haggis' and such likeThat's right, straight dillas all the way...
can't really call them quesadillas then. they are something else, like vegetarian 'haggis' and such like