oofencocotte

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.

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?

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.

Hey there all, I've made a million dumplings and I've done the "scrambled egg and chives" too. Both were great. But I'm still packing a load of Chinese chives and wondering what to do with them. A google search brought up a shrimp recipe but otherwise I'm drawing a bit of a blank. Does anybody have any good ideas for how to use these up? Many thanks

Any advice for someone who doesn't have a giant steamer?

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

Thanks so much for all the help. Really appreciated. I'm hunting around town for a hand operated chopper. My thought about the mortar and pestle is that I'd need a heavy duty stone one, and I'm not sure it would be suitable for doing the tomatoes? Perhaps it's just me but I have an image of covering myself in tomato.

Thanks Jaz- the link didn't work for me- maybe i'm in the wrong country... but could you re-post?

Hi there, I've never had a food mixer or blender before, but I'm about to buy one. I'm making Chicken Thukpa and it involves making a spice paste. The instructions for the paste are: "To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until finely chopped. Add the tomatoes and process until combined. 1 small onion, chopped 2 garlic cloves, chopped 1 tsp chopped ginger 1 tsp ground cumin ½ tsp ground turmeric ¼ tsp ground Szechwan pepper or white pepper 1 pinch asafoetida powder or dash of garlic powder 1 long green chilli, deseeded, chopped 200 g tomatoes, chopped" Sounds simple! But I've been researching online and I'm completely confused about what kind of blender I should buy. I don't really want to spend more than $50. There is juice blenders, veg choppers, hand mixers.... Some say they are just for dry chopping, others are just for juices. Can anyone point me in the right direction?

Hi there, I'm making a dish where the only cooking involved is cooking the rice. Setting up the rice cooker in the morning so I can make lunch super fast. What I put together this afternoon was: Canned tuna, mixed with chopped chives. Salt, pepper, garlic powder, olive oil, lemon. Crumbled feta. Then mixed through the rice. It tasted pretty good I think. Does anyone have any feedback on the ingredients? And any similar quicky recipes that I can mix with the rice? I can't cook anything where I am except for the rice. Many thanks