BIB: Help me-why would there be chunks?I am dreading making her version of bechamel. And not even because of the removal of dairy, just because her method sounds so damn gross (sieve out any chunks).
Do try the veggie mousakka dear heart1 aubergine? Oof the ratios there are painful. Why also only J1g’s as measurements? I like to know the conversion to oz because I was taught to cook by Delia and my Nan.
I hate moussaka (traditional) and it took me really wanting to try growing them to try eating them - such a beautiful plant. Now I really like them seasoned and roasted off with tomatoes and garlic etc in a cous-cous with plentiful dressing and feta and croutons. I still hate moussaka.
Can you imagine? Not only my most hated food but Jack Monroe’s version of my most hated food. I cry.Do try the veggie mousakka dear heart
I made this once and I did have to sieve lumps. It was still shit, the lot went in the bin.BIB: Help me-why would there be chunks?
https://giphy.com/1bYaHhGtueIqQ
Oh gosh no, I didn’t mean a Jack recipe! I want you to enjoy it!Can you imagine? Not only my most hated food but Jack Monroe’s version of my most hated food. I cry.
As somebody who makes parmigiana fairly regularly - no way one solitary aubergine is enough. Unless you are cooking for a family of mice.1 aubergine? Oof the ratios there are painful. Why also only J1g’s as measurements? I like to know the conversion to oz because I was taught to cook by Delia and my Nan.
I hate moussaka (traditional) and it took me really wanting to try growing them to try eating them - such a beautiful plant. Now I really like them seasoned and roasted off with tomatoes and garlic etc in a cous-cous with plentiful dressing and feta and croutons. I still hate moussaka.
That's cheating Jack, using ready made vegan pastry...@Mendacious Trumpet millefeuille
If we are able to nominate thread titles for here , can we please have this?!Just put the poo in a mug and go at it with scissors x
Yessss, now we're cooking with@Mendacious Trumpet Tiramufu but to make it you get the honour of making another Jack recipe for birthday cake.
How is zucchini bread/cake revolutionary? Everybody and their mother has a recipe; even vegan recipes abound. It is so terribly basic and tired, easy to make, and cheap, too. You can find recipes using oil or butter, chocolate chips or coca nibs, vanilla or...fuck it. Jack's recipes are plucked from the public domain and then tweaked with the deft touch of a meth addict to become truly unpleasant food experiences. Her silent zucchini cake. Zucchini. Zucchini. It looks fucking awful and I don't care what magic or science makes it good.@Walkdengirl silent courgette cake
I have one. It's THAT MAN'S recipe@House of Carbonara that flat bread looks pretty good. Did you manage to find a recipe that works and tastes good?
So that's another one where the book values are 344% more than the costed website, really makes you thinkThankspaceyou! Very different quantities to the recipe on the website, though both purport to serve 2.
Book/website:
Bacon - 150g /100g
Onion - 1/0.5
Rice - 180g/140g
Brie - 60g/40g
(the remaining ingredients are the same quantities)
Would the canal advise to use the book recipe quantities or the website quantities?
half/whole courgette
80/150 g spaghetti
70/100 g bacon
20/30 g Brie
10/17 ml lemon juice
Thank(space)you tender one xI'm off to bed as ok need to sleep or do you want me to die?
If you want any recipes just tag me and I'll add the relevant recipes in the morning and tag you, now fuck off tender ones
This post is to make it easier for people to find each book and its index list, by clicking on the link here, it will take you back to the post the list which might make it easier for people to find and browse.
The books are listed here in order of publication.
A girl called Jack - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12479554
A year in 120 recipes - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12477646
Cooking on a bootstrap - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12477690
Tin can cook - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12477532
Vegan(ish) - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12477473
Good food for bad days - https://tattle.life/threads/slopalong-cooking-with-jack-monroe.34869/post-12477800
Thank you very much, dear heart.I have one. It's THAT MAN'S recipe
100g* self raising flour
100g* yoghurt
Pinch of baking powder
* can use any amount as long as they're equal
Mix it all together
Leave to set for a couple of minutes
Tear/cut into portions, flour surface and rolling pin and roll out thinly into shape
Put into hot pan (oil if required but up to you)
Turn over when mixture starts to bubble up
One thing I like to do is when nearly ready is to put a bit of cheese on the flatbread and then fold it over and cook till it melts (almost immediately). Not dissimilar to the Speedy Folded Flatbreads recipe in THAT MAN's recent niche-stealing TV programme - that recipe was exactly the same above only with added water so the bread is lighter.
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