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  1. New idea now though: Can I take out the crockpot of my slow cooker, and then use the tagine inside it instead? 8 hours clay baked must taste better right?
  2. Actually the tawa caused the bottom of the tagine to turn black. On second tasting I felt the direct heat was tastier too. I didn't follow much of a recipe because I was going for technique. Plenty of oil, then a bed of onions. A few zucchini, carrot and turnip pieces. A small piece of ginger and some mushed garlic. Then well-seasoned chicken thigh on top of that. Then a cone of more veg covering the chicken. A few green olives. Lemon juice (my preserved lemons won't be ready for another three weeks), parsley and a slice of tomato to garnish. Then a few strands of saffron, pinch of coriander powder, and some cinnamon mixed in with some room temperature chicken stock and poured over. I think that's it. Can't believe how easy it was. And the pot is also the plate! Hardest thing is the fear that the pot will crack at any moment.
  3. So I did an experiment in the end. One tagine with direct heat from the stove on low. And one with the wok support and then the tawa on top, and finally the tagine. Slightly higher heat. I can confirm that the diffused heat method....... (drum roll) took longer to do the exact same thing. Taste wise they were both incredible!
  4. I'm using gas. The wok support is too big for the tagine pot to just sit directly on it.
  5. I don't have anything cast iron. But it's a mini tagine pot for one person (I got two of them for free in a cooking class). It's about 10 inches across and the tawa is 12 inches. So no problem there. I'm using gas so it's a direct flame. I don't have a wok ring but I do have one of these wok supports that I can rest the tawa on (it's too big for the tagine pot itself). Would this be better? It's just further away from the heat: On a side note, if autocorrect changes 'tagine' to 'tagging' one more time I'm going to start throwing clay pots at the computer
  6. Hi all, So I have a tagine pot now, which looks like this: And I'm told I need a diffuser when cooking on a stove top to make sure the clay doesn't explode. My question is whether I could use a tawa that I have: Or if I need some special equipment. I googled diffusers and they have holes generally, but not all of them. I'm not sure what makes a good diffuser. Thanks very much
  7. How to order chinese food

    I used to work with some chinese people and we went out for a meal in Chinatown London one day. They ordered the food and it was an amazing combination of dishes that all seemed to work together. whenever I go with friends now and we try to order I'm always aware that the combinations and balance is off compared to that first experience. Too heavy, or too many of one thing and not enough of another, and we end up having lot of leftover or forcing us to eat more than we really want. So I wondered if there are any tricks to ordering food in a chinese restaurant that help you to know how to order?
  8. Spelt and Quinoa flour loaf

    thanks very much I'm going to look for an oat and wheat recipe and try that. And also perhaps some banana bread. It's expensive stuff but I'm enjoying trying out all these different flour. Not sure I can stretch to a copy of modernist bread!
  9. Newbie no-bake cheesecake question

    This is the recipe I followed https://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake-in-4-easy-steps- The difference being that I didn't have vanilla pods, and also I used a bottomless tart ring placed on a chopping board covered in parchment paper.
  10. Newbie no-bake cheesecake question

    I didn't bake it at all. Just a biscuit base which set for one hour in the fridge. Then pour the mixture over it (2 teaspoon vanilla flavoring, 600g soft cheese, 100g icing sugar, 300ml double cream) and then left that to set overnight.
  11. Hi there, I bought a bottomless tart ring a few weeks back and made a chocolate ganache with a biscuit base. Nothing complicated and it tasted good. This week I decided to try a cheesecake. The recipe was for a plain cheesecake and then it was decorated with strawberries afterwards. Instead I decided to add some frozen berry mix into the cheese cake mixture before I poured it onto the biscuit. I put it in the fridge for 24 hours and when I came to check on it, the base had leaked out a large amount of yellow liquid. My theory is that the acid in the fruit reacted with the mixture and it was whey that leaked out. Once I got all the liquid off, the cake is tasty, and the biscuit base is a little crumbly but still set. Is my theory correct? Or did I do something else wrong. Can anyone help?
  12. Spinach

    I just cooked up a batch of chickpea and spinach egusi using this recipe (swapped out the chard for spinach which is apparently more traditional- no chard where I was). Couldn't find polenta today so just had rice. https://www.theguardian.com/lifeandstyle/2017/nov/04/chickpea-chard-sunflower-seed-stew-egusi-ghanaian-vegan-recipe-meera-sodha
  13. Spelt and Quinoa flour loaf

    Hi there, I've got some spelt flour and some quinoa flour and some chia seeds, and a good sourdough starter. And a 1lb bread tin. I know there's a great loaf of bread in there somewhere but I can't find the right recipe online. I tried to wing it last week and it was really doughy. Can anyone help? Many thanks
  14. Substitute for artichoke hearts

    Couldn't show you photos without some medical scan of my stomach I'm afraid It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. To be honest I don't think I've ever had artichoke hearts and don't even know what they look like, so I don't know how they would compare. But eggplant worked! I fried some raw rice with garlic and ginger paste and then boiled it in vegetable stock for 15 minutes and that was a great accompaniment.
  15. Substitute for artichoke hearts

    I couldn't find any palm hearts or bamboo shoots either. .Not much selection here. In the end i went with roast eggplant!