What did you cook or eat today (February 2023)?

Status
Not open for further replies.
Entered a semi-off week. Still have a competition prep and a final exam prep, that's why it is semi.
I made lasagne from scratch yesterday. Will be freezin a part, as I also enter a no-meat 40 days fast, except on Sundays.
lasagne were de li cious.
Oh I almost did not recognize the photos, thought those were from the last batch...:happy:but no, these are the most recent ones.
20230219_145228 (1).jpg
20230219_150015 (1).jpg
 
It feels refreshing to have more time available to cook or bake or both.
These buiscuits, I guess, are from Saturday. I adjusted a recipe I found online. My original intention was to make some sort of beer pretzels. But then these biscuits were created. I will keep searching for the beer pretzel recipe.

Buiscits are made of corn flour and spelt flour. I really love the taste and texture. I expected something totally different, but this is good, will repeat it now and then.

I totally understand now how well gravy would go with these. I had them with leftover veg/smoked meat stew and some left over lasagne filling/the red meat one. I had them with a tiny bit of mixed fruit marmalade. And also just on their own.

There is still a tennis ball size dough in my fridge. I am curious how it behaves in rolling out, after a couple of days in the fridge. So I might bake those fresh ones tonight.

20230218_193753.jpg
 
JAS_OH1 said:
I wonder how that would work with a substitution on the white flour to meet Timenspace's gluten-free restrictions? We have a close friend of the family who has a gluten sensitivity, might be celiac but never diagnosed...always interested in finding new gluten-free recipes to pass along.
Click to expand...
If your friend or Timenspace has a gluten free flour mix they are happy with and it produces a lighter bread result than most do, plus a beer that is also gluten free, then they should work with a big but... They do need to be able to rise though. But at the end of the day, if there's a bread mix that works for said person, it will also be a gluten free beer issue to address. I know there are some beers that are suitable. Most are not gluten free having malted wheat & malted barley in them. There are gluten free beers around though (Gluten Free Beer | The Gluten Free Beer Shop | Australia) but they don't taste like beer only similar... but I don't see why it couldn't be made with one of those or even fizzy water to get the rise needed. It would just lack a beer flavour.
Sounds like a difficult challenge tbh!
 
SatNavSaysStraightOn said:
If your friend or Timenspace has a gluten free flour mix they are happy with and it produces a lighter bread result than most do, plus a beer that is also gluten free, then they should work with a big but... They do need to be able to rise though. But at the end of the day, if there's a bread mix that works for said person, it will also be a gluten free beer issue to address. I know there are some beers that are suitable. Most are not gluten free having malted wheat & malted barley in them. There are gluten free beers around though (Gluten Free Beer | The Gluten Free Beer Shop | Australia) but they don't taste like beer only similar... but I don't see why it couldn't be made with one of those or even fizzy water to get the rise needed. It would just lack a beer flavour.
Sounds like a difficult challenge tbh!
Click to expand...
True about the beer. Timenspace has mentioned several times in the past that she uses corn flour and spelt when she bakes. I am not sure about our friend Dave's baking endeavors, but his wife does some baking...I will have to ask her if she has a gluten free flour she likes. Whether or not it would be available in Croatia is another story.
 
Status
Not open for further replies.
Back
Top Bottom