Joined in 2023 
82 
63 About this deal
Build your lasagne in an ovenproof baking dish, a layer at a time. I like to do a layer of ragu, then béchamel, then pasta sheets. Repeat until you have filled your dish, ending with a layer of béchamel.
Gaz Oakley appears to be Jamie Oliver's citified, hip younger cousin. This outrageously 80's-neon bright cookbook definitely shows it UK roots with many recipes from former British colonies (Carribean, Indian, etc.) that have infused British eating habits-- albeit without the animal products. The recipes rely heavily upon vegan substitutions for animal-product foods (soy milk, vegan mayo.) Turn the to heat up to high and saute the mushrooms for at least 10 minutes, stirring regularly. It may look like too many mushrooms but once cooked they will have shrunk down a lot. There were a few uncommon ingredients, but that varies depending on your experience and where you live. For example, I can’t get samphire or cavolo nero. I am sure there are readers who don’t know what gherkins or parsnips are! And there are a few pricey ingredients that are not essential to the recipes, like truffle oil and pine nuts. Two recipes have fake meat and for another two it is optional – out of 85 recipes. First up, infuse the milk for the béchamel. Add the soy or oat milk to a medium saucepan, followed by the onion, bay, nutmeg and seasonings. Place the saucepan over a low heat and cook, stirring every now and then, allowing hthe flavours to infuse for 15 minutes. Many of the recipes have long-ish lists of ingredients because they focus on “flavour pop” with complex blends of seasonings.I served my nasi goreng with crispy fried shallots, simply heat a small pot filled half way high with vegetable oil to around 180 degrees. (or dip a wooden spoon into the oil, if bubbles form around the wood – your oil is hot enough) And carefully lower in the shallots and fry for 2 minutes, or until golden.
Next, add almost all of the mushrooms to the pan. Reserve some to saute later or to use as a garnish.I’ve been cooking meat and dairy free for a while (not vegan per se, but largely plant based), and generally find some really good recipes online. I thought I’d give a cookbook a try, in part to help with meal planning etc.
I was pleased to see that all measurements are given in cups, grams and ounces. Temperatures are provided in Celsius and Fahrenheit. And food names are "translated", like courgette/zucchini and aubergine/eggplant. What I like about it is that there are alternatives to foods I can no longer enjoy because of dairy (lactose intolerant). I am curious about the lasagna and eggplant parm. Two things I haven't had in years. There are pasta dishes that have wholesome ingredients that I can make with ease. We know the many benefits of adding a houseplant (or two) to any room, but beyond growing herbs on the windowsill, the kitchen is often one of the most neglected rooms in the house when it comes to adding greenery.
Other Products
Stir in the kecap menis & cashew nuts. When the rice is beautifully coated in all the flavours turn off the heat. Studies show that indoor plants can help to purify the air, increase oxygen levels and remove toxins, and houseplants can be great for creating a calming kitchen canopy, especially if you often find yourself spending hours prepping and cooking meals.
Great Deal 
New Comment