Paid Members Thunderplex Posted January 4, 2018 Paid Members Share Posted January 4, 2018 They look nice. Â Maybe if you do the pizza theory with them (thinner in the middle than on the edge) it may sort out the gloopy middle. Did a quick search and found these, look quite interesting. https://glutenfreeonashoestring.com/gluten-free-flatbread-recipes/ Quote Link to comment Share on other sites More sharing options...
MrK Posted January 5, 2018 Share Posted January 5, 2018 1 hour ago, Kaz Hayashi said: I attempted some home made not bread tonight to go with a tagine. Never tried it before but basically I have to cut out wheat. It’s basically ground almond, coconut flour and tapioca flour.  Ended up a bit like Peshwari. Unfortunately the middle was a little bit gloopy, and I fried it for as long as it could handle before it burned. Avoiding the likes of proper flour and obvious starchy stuff, can anyone recommend an ingredient to help with this at all?  Sweet potato and/or dried corguette means you can use less flour. Quote Link to comment Share on other sites More sharing options...
D@mm Posted January 5, 2018 Share Posted January 5, 2018 I am thinking of making a good home made stew or soup with plenty of meat like chicken or beef and then putting some in Tupperware containers and freezing it. I have a couple of questions. What goes in a stew other then meat, would it be veggies like cabbage,carrots etc, I don't eat much veggies but going to try eat more, would I be better buying small packs of mixed vegs or getting fresh veg etc. How do you cook a stew, I have a decent size saucepan but would a big pot be better, anyone have any good websites for recipes etc. Also if I freeze it will I need to defrost it 24 hours before consumption. Total newbie to cooking hence the stupid newbie questions, any advice would be appreciated. Quote Link to comment Share on other sites More sharing options...
Paid Members CleetusVanDamme Posted January 5, 2018 Paid Members Share Posted January 5, 2018 28 minutes ago, D@mm said: What goes in a stew other then meat Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 6, 2018 Awards Moderator Share Posted January 6, 2018 (edited) 21 hours ago, D@mm said: What goes in a stew Christ. Ok, go to your nearest supermarket and get a pack of 'casserole beef' or 'stewing steak' from the fresh meat section. They'll do. For veg at a minimum use carrots and onions, with celery and parsnips if you can be bothered. Broadly speaking, a big pan helps. One that say, you could put a football in and half of it would poke out the top. But it does need to come with a lid. Larger supermarkets will sell these for a small amount, but I'm sure a discount shop in your high street will sell one (usually a pack of three) for next to nothing. Dice up your beef if you need to - often comes diced. Peel and chop up your veg as small as you can be bothered Heat oil in said pan over a high heat, brown the meat on all sides until it takes on some colour. Remove the meat, turn the heat down and gently cook the veg. When softened add the meat back, and cover with liquid. This could be stock made from a stock cube, topped up with red wine, tinned tomatoes and water, or a combo of those. There's no right or wrong way here. Lid on, in a 150c oven for at least 90 minutes. It's ready when the meat squishes apart when pressed with a fork. It might need a little longer. It will likely need salt and pepper to taste before serving. That is of course as basic as it gets. You can muck around with dried herbs, other veg, flavours like Worcestershire sauce, mustard, marmite, whatever. But try the bog standard first so you know where it starts from. Edited January 6, 2018 by Onyx2 Wanted to make it even more foolproof. Quote Link to comment Share on other sites More sharing options...
D@mm Posted January 6, 2018 Share Posted January 6, 2018 Cheers for the info Onyx. much appreciated. Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted January 8, 2018 Paid Members Share Posted January 8, 2018 (edited) I've decided to give vegetarianism a go for January (it may stop there, it may just be for a month, or it could be permanent I'm not sure yet), but I'm running low on new recipe suggestions that aren't just subbing in quorn or halloumi for meat. I have a few curry ideas, but am open to suggestions. Anyone got any good recipes that don't involve meat? @Gus Mears I seem to recall you had a few good ones in the past, so any suggestions would be very welcome. Edited January 8, 2018 by mim731 Poor use of formatting Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 8, 2018 Paid Members Share Posted January 8, 2018 (edited) 5 minutes ago, mim731 said: I've decided to give vegetarianism a go for January (it may stop there, it may just be for a month, or it could be permanent I'm not sure yet), but I'm running low on new recipe suggestions that aren't just subbing in quorn or halloumi for meat. I have a few curry ideas, but am open to suggestions. Anyone got any good recipes that don't involve meat? @Gus Mears I seem to recall you had a few good ones in the past, so any suggestions would be very welcome. One of my favourites is a quick chickpea curry with turmeric rice and salsa (the latter two parts can be used with loads of things, tend to have the salsa at least twice a week)/ Easy chickpea curry Ingredients: - One tin of chickpeas (drained) - Olive/rape seed oil (couple of tablespoons) - One large brown onion, chopped (doesn't need to be too fine) - 3+ cloves of garlic, finely chopped (more if you want) - Ras al'Hanout/ Garamasala powder (Easiest way if you don't want to mill spices- would say you need about 5 tablespoons, but play it by ear, you want enough so that the chickpeas take on the reddish colour of the powder) - Tomato paste (couple of tablespoons) - Salt and pepper - Juice from one lemon - Coriander (good handful, optional, but recommended) Cooking method - Heat a pan to a medium heat and put the oil in - Add the onions and garlic and allow to sweat down a bit (until the onion is starting to go translucent). Make sure the garlic doesn't burn - Add the drained chickpeas and cook for a couple of minutes, stirring the mix around with a spoon - Add the Ras al'Hanout/Garamasala and stir in. Add a little salt and pepper to taste. - Cook for about 5 minutes - Add the tomato paste and coriander and stir in. Cook for another couple of minutes, until the chickpeas are still taut, but will crumble a bit when prodded. - Squeeze over the juice of one lemon. Cook on a slightly higher heat for a minute to burn off a little of the lemon liquid. - Season with any more salt and pepper if you want and serve.Turmeric rice  Piss easy. Just boil some long brown rice with a vegetable stock cube in. Add 3 or so tablespoons of turmeric a few minutes in and a tablespoon of brown sugar a bit later on. Feel free to add a bit of Garamasala to this to pep it up, if turmeric on its own is a bit too bitter for you. Stir through so the stock cube dissolves properly. Salsa Finely chop the following: - Cucumber (about half of one) - Red peppers (ideally the sweet ones, would say you need one decent sized pepper) - One red onion - Tomatoes (10-12 cherry tomatoes, seeds are fine) - One fresh chilli with seeds removed (less, if particularly hot) Mix it together and then squeeze the juice of one lime over the top. Mix again. Add a handful of coriander if you wish. Edited January 8, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Bus Surfer Posted January 8, 2018 Paid Members Share Posted January 8, 2018 I'm quite partial to a sweet potato and carrot curry myself. Pretty much use Gus' instructions but add diced sweet potato and carrot too. Always a decent meal. Quote Link to comment Share on other sites More sharing options...
Paid Members Kaz Hayashi Posted January 8, 2018 Paid Members Share Posted January 8, 2018 Vegetable teriyaki Many have it need or chicken which is equally as nice, but sometimes with the meat is preferable to be honest. Ingredients for two people including my preference of veg that works well with the sauces: - Noodles or rice of your choice. I personally like thick udon noodles. - 8 vegetable Gyoza (link at the bottom to make your own from scratch, best version I’ve tried. However, vegetable versions can be bought frozen from Chinese/Asian supermarkets/cash & carry.. seems you can also pick them up from Waitrose). - 4-6 florets of Broccoli - 1 Carrot - 1 Asparagus - 1/2 Aubergine - 1 white onion - 1 garlic leek if you can find them. I’ve dropped a pic in at the bottom. Usually found in Chinese/Asian supermarkets/cash & carry - peas, handful Teriyaki sauce (4 generous tea spoons) oyster sauce (3 generous tea spoons if you allow yourself to have fish product). Rice Vinegar (3 tea spoons) Light soy (3 tea spoons) worcestershire sauce (1 tea spoon) Method: Boil broccoli and carrots for 10 mins. While that’s on, fry off the onion, garlic leek and cubes of Aubergine, asparagus in a wok, keep stirring like you would generally. Then chuck it all in to the wok and add the peas. Add the sauces, don’t worry about any order, it all goes in together. Let Pop your rice/noodles on. Depending on what you’ve opted for it will differ in cooking time. The key is that the wok needs to be on for about 15 mins from the point of adding sauces. If using ready made frozen gyoza, shallow fry for between 6-8 mins as a rule of thumb. Making Gyoza from scratch: https://www.google.co.uk/amp/s/www.bbcgoodfood.com/recipes/gyoza%3famp images of gyoza and garlic leek:  Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 8, 2018 Paid Members Share Posted January 8, 2018 (edited) Right, this is my ULTIMATE HUMMUS. I am quite proud of this one, friend of mine came over a Christmas or so ago and enjoyed to the extent that he now serves it at his bar (it's in Walthamstow, so hummus is acceptable there). ULTIMATE HUMMUS - One tin of chickpeas in water, drained - Juice from one lemon - One and a half teaspoons of Garam masala - Tablespoon of tomato paste - Teaspoon of harissa paste (more if you want spice) - Salt to taste - Quite a bit of cracked black pepper - Half a teaspoon of Tahini paste (really don't need too much) - Olive oil (just start with a decent glub and - Two cloves of garlic, crushed and chopped a little bit (depends on quality of your blender) - 6+ sundried tomatoes, chopped. Ideally the version not in oil, but if it is, then make sure you blot some of the oil off first) - Handful of Coriander (optional, but recommended) Bang all of this in a blender and blitz until at the right consistency for you. Continue adding olive oil until it gets to the requisite level you want. Honestly, the sundried tomatoes absolutely make this. It's fucking fabulous Edited January 8, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted January 8, 2018 Paid Members Share Posted January 8, 2018 Sounds good. Think I'll give that a shot. With the saturation of Turkish restaurants in my local area, it's quite surprising that so many of them serve pre-made (but then I guess they're busy with everything else). The specialist meze places do bloody nice fresh hummus to be fair. But this stuff sounds cracking - we use quite a bit of garam masala in our house, and my dad has a tendency to buy in bulk, so it's always good to have an excuse to use it in something other than curry, rougaille, pickles, or touffé. A friend sent me a link to a Buddha bowl recipe. Haven't tried it yet, but it sounds good. Will probably test it out in the next couple of weeks. Here's the link: https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/  Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted January 8, 2018 Paid Members Share Posted January 8, 2018 Thanks @Gus Mears and @Kaz Hayashi those both look great, will definitely be giving them a go! Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted January 8, 2018 Paid Members Share Posted January 8, 2018 1 hour ago, Gus Mears said:  to the extent that he now serves it at his bar (it's in Walthamstow, so hummus is acceptable there). Ooh, which bar? I used to live round that way, and I am still in the area from time to time. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 8, 2018 Paid Members Share Posted January 8, 2018 (edited) Not 100% sure off the top of my head, mim,  but shall endeavour to find out when I next speak to him! Edited January 8, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
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