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  1. I'm in the UK. I'm sure I could probably get it in the city or online but I live in a small town so it's not readily available here. I will try online or give millet flour a go.
  2. I've just tried to make injera for the first time. It was a disaster. I can't source teff so tried a generic flour/cornflour mix as advised online but it didn't work. Anyone got any ideas of a teff alternative that is also gluten free?
  3. I'm currently reading The flavour thesaurus by Niki Segnit. It's a great resource for finding inspiration and discovering new flavour combinations. Host Note: eGullet Society friendly link to the book
  4. I threw this together yesterday for lunch and surprised myself at how nice it was, so I thought I would share: 1 onion (finely chopped) 1 tbsp of olive oil 75g lardons 75g seedless baby peppers 100g sugar drop tomatoes 1/2 tsp cracked black pepper 1 heaped teaspoon of dried basil Handful of fresh basil leaves (leave until close to the end of cooking) 400g chopped tomatoes 1 large clove of garlic I just threw it all together into the slow cooker added about 200ml of water and left it for about 2 hours. About 10 minutes before I served it up, I poured the contents of the slow cooker into the foo
  5. I have been playing with cardamom. So far I have tried it with chocolate and with coffee. Both were amazing. What can I try with it next....
  6. Thanks for the replies. I will let you know how I get on. Will probably start off with a simple paneer and then work my way up
  7. Before I begin can I just say, I love cheese. I have yet to find a type of cheese I do not like. Therefore, I thought I would try to make my own. I am not against the idea of using rennet per se but I would like to try without it. I have read that you can use citric acid to curdle the milk but wouldn't this give the cheese a citrusy flavour? Any advice would be greatly appreciated. Cheers Laura T x
  8. The other night I decided, on a whim, to make some chocolate mousse. I had never tried to make chocolate mousse before but I was feeling adventurous so I picked up the whisk and got busy. Whilst I was melting the chocolate in the pan, I suddenly remembered reading, a while back, that cardamom and chocolate are in fact unlikely bed fellows. Well it just so happens that I was stood right next to my spice rack, so it would have been rude not to. I crushed up a couple of pods with the pestle and mortar, threw them in with mix and heated it up. I poured the mixture into little bowls, popped them in
  9. Thanks for this thread, it has been fascinating to see your pictures of the local food. I don't know anything about Kuwaiti food in particular but as a lover of most Indian/Middle Eastern food I bet you I would like it. Please keep posting. What is the most interesting or unexpected food you have come across? Laura x
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