Well, we are
still getting kale, parsnips, cabbage, swede, leeks, chillis and turnips from
the garden although it is all beginning to look a little bedraggled as we’ve
had some early morning frosts and a fair amount of fog this week. There is also fresh mint, thyme, oregano and
marjoram, sage, bay and rosemary. Rest
of garden needs a good tidy which might have to wait until after Christmas now
as I have to get on in the kitchen.
This week
hasn’t been too brilliant as I ended up with sinus problems which made me feel
like I’d been punched in the face and the headaches were awful. Also not sleeping too good; combine the two
and you’re not looking at a very productive week.
So Monday’s
leftovers were turned into a pasta dish with the remaining roots in the
cupboard. Tuesday’s slow cooker dish was
a white fish chowder using up the oddments of frozen fish, some green beans,
potatoes, onions, leftover cream and veg stock with a bit of mashed potato added
to help thicken. Wednesday was a fry up of bacon, gf sausages, eggs, beans and
mushrooms and Thursday’s slow cooker meal was a Sumatran Lamb Curry which I
found in my new Farmhouse Cookery book.
Used my spice grinder for the first time on this and I think it is now
my favourite piece of kitchen equipment along with the zest grater.
Started
feeling a little more with it by the weekend and after a lovely woodland walk
with a mate on the Friday to clear the cobwebs I made Chilli Chocolate Brownies
and soaked the fruit for Barmbrack on the Saturday. Partner was out most of the day and all of
the evening which meant a free kitchen.
Started on
the Xmas decs at the weekend too; we have a real tree and I don’t like my decs
up too early, so it’s normally the weekend before Christmas that they all go
up.
Anyway, as
promised, I can now list the flour combination that I use. So if you are gluten free and/or have a
problem with rice (as I do) this is it:
1 cup of
potato flour
1 cup of gram
(chickpea) flour
1 cup of
soya flour
1 cup of
buckwheat flour
½ cup of
coconut flour
I’m sure
that you could replace the coconut flour with ground almonds (need to
experiment), but I would definitely include some sort of nut flour (unless you
are allergic) as it seems to keep the moisture so I can now, eventually, make a
decent shortcrust pasty. If you are
worried about using soya or can’t use, up the ratios of the other flours; as
long as the potato, gram and buckwheat are of equal quantities you could miss
out the soya. I make this up as I need
it and this quantity gives at least 8oz-10oz of plain flour (depending on size of the cup). I have a large Kilner jar that I measure it
all into and shake the crap out of it to mix it up. I then top up as and when I need it, so if
having a baking day that could be several times. Most of these flours are of reasonable
cost. You could replace the soya with
quinoa flour, but that is rather expensive in comparison to the others.
Cya next week
No comments:
Post a Comment