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  1. 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?
  2. 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!
  3. 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.
  4. 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.
  5. 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?
  6. 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
  7. 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
  8. 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.
  9. 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!
  10. Substitute for artichoke hearts

    I live in a small town in a country where spring onions are only available in spring! Somehow I like that all the veg are seasonal. I'm pretty sure I've seen artichokes in the supermarket but there aren't any at the moment. Not canned or frozen either- I guess they don't really eat them here. I could head into the city and try but even then it might not happen.
  11. Substitute for artichoke hearts

    Hi there, I'm making a chickpea tagine with this recipe https://www.washingtonpost.com/recipes/chickpea-and-artichoke-tagine/15890/?utm_term=.3b0cc4e9ef14 but I can't find artichoke hearts. Does anyone know what else I could use? Google has come up with sundried tomatoes or asparagus but not sure about either of those Any help much appreciated.
  12. Spelt bread with yeast?

    Hi all, I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens: 5g yeast + 2 hours proofing, then 20minutes at 450F and 20minutes at 360F OR 12g yeast + no proofing, then 60 minutes at 400F. The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. The second option doesn't rise that much at all. I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. (Laziness is relative of course- I AM baking my own bread after all) I've tried to do some research into the science of it but not had much luck. I've used both whole and white spelt but that doesn't seem to make a difference. Does anyone have any advice? Or a better recipe?
  13. Thanks all- I will try some of these. I went down the "replacement for garlic" route today and made Spaghetti Aglio e Olio with them. Worked a charm! I'll try some herb-tossed potatoes for lunch tomorrow I think.
  14. Any advice for someone who doesn't have a giant steamer?
  15. Hi there, I'm in Portugal and learning about all the different kinds of flour whilst learning Portuguese at the same time. It's a little confusing. I'm currently trying to make pasta and am looking for 00 flour. I've finally discovered after a few days of research that this is equivalent to T45 flour in portugal. That doesn't seem to be available in my local supermarket though so I've used all-purpose flour (T55) for my first attempt mixed with semolina. It was ok but I'd really like to experiment with 00 flour if I can find it. But I also already have some Atta flour that I've been using for chapattis. I found one website that suggested you could swap Atta flour for 00 flour, but I'm looking for confirmation. Does anyone know if they are interchangeable? Many thanks