Shambles
Bluelight Crew
Very regularly. You ask that as if it was... unusual? Kinda like "Does anyone else in EADD use a porcelain toilet?"
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EADD What Are You Munching On? v. Godlike steaks & shitting candles.
- Thread starter stoopidlies
- Start date
Very regularly. You ask that as if it was... unusual? Kinda like "Does anyone else in EADD use a porcelain toilet?"
Don Luigi
Bluelight Crew
I made a whole load of sausages earlier, so I've re-heated those.
Hard to beat sausages, now.
Hard to beat sausages, now.
Eveleivibe
Ex-Bluelighter
Will be making mushroom n spinach omlette even lilvibe likes that 
washed down by a coffee after all it is Sunday.
Later with have rice cakes with almond butter n a bit of banana
No nutella hahaha where's p4nda gone these days?
Evey
washed down by a coffee after all it is Sunday. Later with have rice cakes with almond butter n a bit of banana
No nutella hahaha where's p4nda gone these days?
Evey
Eveleivibe
Ex-Bluelighter
Oh yummmm I'd have loved to try that out - although I've ate bread now for two months. But that does sound lovely.
Evey
Evey
Its a pretty simple bread recipe only takes about 25 mins to prepare but then there is two hours of proofing and half hour of cooking :D.
I made mine with chili flakes, chili powder, dried oregano lots of crushed pepper - topped with fresh garlic, fresh oregano and crunchy salt. I'm sure I've posted a photo of them before but should come out something like these.
500gs AP flour
11g yeast (I use instant)
315 ml of water (room temperature)
glug of olive oil
Sugar (depending on taste) teaspoon is more than enough for me
Pepper / Salt
Then add anything you want - chili, dried herbs etc
Mix all ingredients together until they form one lump, knead for about 10 minutes until the dough is elastic and when you prod it, the hole pops back out. Put ball in a bowl, cover for an hour or until it has doubled in size (somewhere warm is best), take out and repeat the kneading for 10 min (do the poke test again to check when ready). Shape into a tin, or tray, dish, make a load of holes in it with your fingers and then pour over a couple of tbl spoons of olive oil. I slice up a load of garlic and mix this with the olive oil you can add pretty much any herbs you like.
Now cover again and wait another 40mins - check on it and see how its looking, if nearly there stick the oven on 425 / 218 / gas 7 - when your dough is ready, poke it again all over the top (makes it go crunchy) sprinkle with a bit of salt and stick in the hot over for 25 / 30 mins.
When you take it out of the oven, give it a knock on the bottom it should sound hollow.
I made mine with chili flakes, chili powder, dried oregano lots of crushed pepper - topped with fresh garlic, fresh oregano and crunchy salt. I'm sure I've posted a photo of them before but should come out something like these.
500gs AP flour
11g yeast (I use instant)
315 ml of water (room temperature)
glug of olive oil
Sugar (depending on taste) teaspoon is more than enough for me
Pepper / Salt
Then add anything you want - chili, dried herbs etc
Mix all ingredients together until they form one lump, knead for about 10 minutes until the dough is elastic and when you prod it, the hole pops back out. Put ball in a bowl, cover for an hour or until it has doubled in size (somewhere warm is best), take out and repeat the kneading for 10 min (do the poke test again to check when ready). Shape into a tin, or tray, dish, make a load of holes in it with your fingers and then pour over a couple of tbl spoons of olive oil. I slice up a load of garlic and mix this with the olive oil you can add pretty much any herbs you like.
Now cover again and wait another 40mins - check on it and see how its looking, if nearly there stick the oven on 425 / 218 / gas 7 - when your dough is ready, poke it again all over the top (makes it go crunchy) sprinkle with a bit of salt and stick in the hot over for 25 / 30 mins.
When you take it out of the oven, give it a knock on the bottom it should sound hollow.
Alle Vognole is very nice, especially with toasted baguette. I actually couldn't be bothered to cook tonight so grabbed a bag of frozen pasta sauce (made a load the other week and froze into portions) and a bag of frozen prawns, so by the time the pasta was cooked my dinner was ready.
haha fuck off !
Wenlock
Ex-Bluelighter
- Joined
- Dec 17, 2014
- Messages
- 551
Hahaha, found that hilarious.
Eveleivibe
Ex-Bluelighter
Anyone here grow fresh fruit n freeze them? What's your method pls? I have so much fruit grow each year that I'd like to save then rather than waste it all or give it to the neighbours as had to with victorian plums last year.
The frui I'm growing are:
Plumbs
Cooking apples
Apples
Raspberries
Apricots
Blackberries
Rhubarb
Evey
The frui I'm growing are:
Plumbs
Cooking apples
Apples
Raspberries
Apricots
Blackberries
Rhubarb
Evey
It was really nice tbh - The photo makes it look a bit dull but it tasted great.
I hadn't had a spinach curry for ages and spotted a bag in the freezer the other day and had been itching to use it. Those flat peaches are really nice - the ones that I think grow locally are really small (about the size of a tomato but squashed).
I hadn't had a spinach curry for ages and spotted a bag in the freezer the other day and had been itching to use it. Those flat peaches are really nice - the ones that I think grow locally are really small (about the size of a tomato but squashed).
