However you like to spell it, I love the stuff. You can pretty much shove anything inside a bit of filo and it tastes fantastic and looks good.
What else could you do with 300g mince, one serve leftover kale risotto, 1 small bunch kale, 6 Brussel sprouts, starting to look spotty, 1 small carrot, 1 small wedge of pumpkin? I had a busy day yesterday, CPR update in the morning (boring but entirely necessary if I want to keep my job), weeding, chopping wood, baking. Frankly I didn’t wnt to think too hard about dinner. I did have some filo in the fridge that needs to be used within the week though. I went with the path of least resistance. Mush everything together, wrap as indivual parcels, bake and serve with gravy. Surprisingly tasty.
In other food related news, I am pleased to announce that over the last few months, I hve finally achieved a respectable level of bread making proficiency. Bread making is a skill that eluded me for a long time. I could bang out a decent loaf, sure. But I didn’t “get” it. I couldn’t feel a lump of dough in my hand and know that it was right or wrong. It’s the rea of cooking that has taken me by far the longest to master (of those areas I care to try and master of course). Now my baking is by no means perfect and I still have much to learn but I have achieved a level of competency that gives me the confidence to try a wider variety of styles. Which means I need a new baking book. Any recommendations? I’m lusting after The Bread Bible but can’t justify the expense.
I can’t say positive things about brussels sprouts, so I’ll restrict myself to bread;) Now, I haven’t kept track of any mentions of books you own, so apologies if I’m mentioning ones you have… Lots and lots of people love Dan Lepard’s ‘The Handmade Loaf’ (but the emphasis is quite definitely on sourdough-based breads). Peter Reinhart’s ‘The Bread Baker’s Apprentice’ is excellent too, especially for understanding bread. Eric Treuille’s book ‘Bread’ is lighter, but offers a diverse range of breads and is very accessible. And then there are some books from the last year or two: Andrew Whitley’s ‘Bread Matters’ is good, with an ideological touch, Jeffrey Hamelman’s ‘Bread’ is comprehensive but a bit American. Richard Bertinet’s ‘Crust’ and ‘Dough’ are both popular with bakers too.
Have you tried eBay or Amazon 2nd hand?
Duncan, you’ve gotta get the sprout love! They’re wonderful little fellas when you get to know them ; P
Reinhardt was one I wan interested in checking out. Must have a look at Bertinet’s books too. Thanks for the suggestions.
Yep Maria, sure have and they’re till exxy! Well there are cheap second hand copies on amazon but the postage is huge. It’s a pretty fat book. Unless I can get the BW to get a cop y from his Dad when he’s over there … hmmm …. or should I stick to the solar battery charger …