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Issa bit small init?Yesterday was the weather for cottage pie. So I spun the Dietary Requirement Roulette wheel. It came up with a good number.
Looks good but.Yesterday was the weather for cottage pie. So I spun the Dietary Requirement Roulette wheel. It came up with a good number.
Yesterday was the weather for cottage pie. So I spun the Dietary Requirement Roulette wheel. It came up with a good number.
Serves 4.Issa bit small init?
Well in real life, sure. But only the thumbnail picture came up for me, not the full size picture ...Serves 4.
Thanks.Great colours
So, I suppose you think your rainbow pickles beats my store bought hot cross bun?
Pizza at BlueVein’s
Ingredients.
Smoke House Pizza Kitchen bases.
Vein’s homemade sugo.
Panko schnitzel
Mushrooms, sliced and fried.
Mozza, colby and Parmesan blend.
Sweet Baby Rays Honey Chipotle BBQ sauce.
Chilli flakes.
Basil.
View attachment 856522
Mate, it is something else. Nice, crunchy panko snit really gives the pizza another dimension. Sometimes I find za to be a little sloppy, so the texture of the snit balances it out.
Panko Snitz on pizza? 10/10 for style, minus a billion for good thinking.
Damn. That looks good.View attachment 856621
Easter lunch today..
Marinara Aglio e Olio
I'll pop the recipe and instructions up after I put my 2 year old down for a sleep!
Gold mog, but must be tough having a coeliac in the family. As I’ve gotten older I struggle with pasta, bread, rice and red meat. Changing my diet sucked, but I allow myself bread and red meat (mince) once a week. Then I discovered cows milk messed with me as well, so now it’s almond milk (I call it another name).Tonight I faced one of my greatest culinary challenges ever. I just happen to play dietary requirements roulette every evening. As a result there can be some weird stuff that turns up in the disguise of food.
A member of my family is coeliac, and also doesn't eat any meat apart from chicken breast, doesn't eat cheese or milk based dishes, so finding recipes that don't become either bland or boring is a constant challenge. I'm not an impulse food buyer because I do the bulk of the cooking but somebody, not mentioning any names (Mrs m) came home with five (!!!!!) bags of Textured Soy Protein. It sat in the cupboard, daring me to use it for so long until I gave in.
So tonight I gave it a go. A simple bolognese. Onion, carrot, celery, pancetta, herbs, white wine, tomato paste. Nothing challenging. The first job is to rehydrate the TSP and the first thing you notice is the smell. Angry cardboard is the term that comes to mind. Fry everything up, add TSP and other stuff. Cook well to ensure that all the flavours are well mixed.
And how was it? Did the offspring swoon at their old man's culinary expertise?
Like hell they did. It was revolting. No matter how well everything else combined, you couldn't escape the fact that angry cardboard has terrible texture and a taste that cuts through everything.
Four and a quarter packets of TSP in the bin. Good riddance.
One of the offspring is using almond milk, but still eats cheese and ice cream. I did try soy milk well over 20 years ago and the inconvenience and taste wasn't worth any possible benefits.Gold mog, but must be tough having a coeliac in the family. As I’ve gotten older I struggle with pasta, bread, rice and red meat. Changing my diet sucked, but I allow myself bread and red meat (mince) once a week. Then I discovered cows milk messed with me as well, so now it’s almond milk (I call it another name).
Looks great.