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with the bechamel sauce, I had that happen once (I make it GF too), I'd made it early and it kinda set (was smooth & creamy when first cooked though) - is that what happened for you? Anyway, just whizz it up again, gets rid of those lumps no dramas at all.
Well I made the artisan bread. Disappointed. I think my problem is because I don't normally eat pure gluten free bread as I am only wheat-free, not gluten free. So I buy oat sour dough which is just delicious, so maybe my standards are too high? But honestly the loaf was tiny, and kinda gluey. Sub'ing the eggs may have been part of the problem. And the honey. Ah well, at least I gave it a shot. Am thinking I might experiement with making an oat sour dough myself... when I'm feeling braver. I also cooked a tuna, noodle & corn casserole (a forum recipe) and that was a flop. Two flops on that day. Combined with a streaming head cold. I think I was being subtly told to leave the kitchen alone! Belfie, your kitchen has eliminated you. Do NOT attempt any cooking.
Luckily I was rewarded last night with something edible. Quirky Cooking's Chicken & Mushroom risotto with capsicum (sub'ed for onion) & heaps of fresh basil. Nom nom.
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Belfries - I've had days like that, when everything turns out wrong. It's usually when I'm overtired. Of course, the disasters seem bigger then.
The subbing thing can be an issue. I tried making biscuits the other day subbing for things and nah, they were rubbish. Chucked them out and put it down to me not knowing enough about food tech to work it out properly.
I'm overtired again today. I should probably stay out of the kitchen.
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I know the feeling. Maybe you can make something that is hopefully a foolproof success? I saw a recipe for milo biscuits on my FB feed today... Mmm looked yummy! Or maybe I just say that cos I have bookkeeping to do...?
I've been meaning to make your chicken soup all week too.
DH is about to go on a migraine diet for his vertigo. It's mostly no preservatives - no smoked meats, aged/fermented stuff (vinegar included), caffeine, sulfites, MSG etc. But we're trying to decide whether to include citrus or not -take out vinegar AND citrus & things get tricky. I didn't realise how much vinegar is in everything! Might need to make things like tomato sauce, new stock (my chicken stock paste has wine in it), dip, bread... hmm. Thank goodness for thermie is all I can say! Oh and for anyone who hasn't made the chicken stock paste, it's awesome. It's in My way of cooking, but I also found it on Mr Google
I was meant to be at a Thermomix demo this morning, but not well
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Just made ketchup from My Way of Cooking - and OMG yum. Even when I subbed the vinegar, replaced honey with brown sugar and left out the onion. It still tastes awesome!
Astrolady - will you end up going to another one? Or do you think it's best avoided in case you love it too much?
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