http://www.lidl.co.uk/cps/rde/xchg/lidl_uk/hs.xsl/index_30322.htm

Firstly, no I don't work for them, but I do have a Lidl store right across the road from my house..

These were from last week but mine still had loads in, and I thought for ?14.99 it was a pretty good price, especially as they are rated at 600w (that's pretty good isn't it?)

I wasn't going to get one, buy todays papers (well the Express definitely has) have a Spend ?30 get ?5 off voucher (valid till Monday).
So as I had to get some shopping in I thought that made it even more of a bargain.

Martin

Thought this was interesting in light of Natterjacks non-rising naans.

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Quite a few none-yeast naan recipes call for baking powder and leaving the dough to rest for a while before cooking.
It seems from this article that unless you have double-acting baking powder, then you should cook your naans immediately, after making the dough, for them to rise best.

Food for thought maybe?

Martin

Hi folks

Any Hints, tips or methods for flavouring/spicing chapattis?

Probably going to have a go at making some on my new Tawa this weekend, as a change from naans, but fancy something other than plain ones.

Cheers
Martin

Had a great night last night, went round a 'curryhead' mates house to cook a couple of curries for him.
I'd told him, on the phone, of the BIR methods I'd found on these sites and he was very interested, so I arranged to go round and give him a demo/lesson.
We decided to cook, a Chicken Madras (his restaurant favourite) and a Chicken Tikka Jalfrezi. Oh and I took a couple of my frozen home-made Naans round too.

When I got there, before I started cooking, I went through all the recipes/ingredients/methods etc. for him first.
It was then that he admitted that, after my call, he was really dubious and doubted that this would actually be able to produce restaurant style/quality curries.

Well what can I say, complete success, he was amazed and loved them both (and the Naans). 'It is restaurant food' was his main repeated comment. ;D
The Madras (CA's with a couple of minor changes), was my biggest worry as it is his restaurant favourite, and one that I have no benchmark for, as I don't eat them myself.
I asked for feedback and the one and only thing he could come up with was, it wasn't quite as hot as he normally gets.
I did only add the recipe minimum of 1 tsp chilli powder though, and it was hot enough for me.

Oh and I should add, that after I told him to have a little taste, I had to take the onion paste (Panpots, that I now add to all my spicy curries) off him, before he ate too much of it.
And the pan I gave him to wash, before cooking the second curry, was cleaned with his fingers and a bit of chapatti first. : ;D

Well I've left him the printed out recipes, and he said he's definitely going to have a go himself now.

I'm well chuffed, can you tell. ;D

I see Lidl have the 5kg bags of Trophy Basmati Rice back in stock.
At ?5.49, not too bad a price for the 5kg.


I've got some, from the last time they had it in, and have had no problems at all making good and tasty Pilau Rice with it.

Just thought I'd give an heads up if anyone is interested.

Cheers
Martin