Jump to content
Complete France Forum

Which Flour .......??


Suninfrance

Recommended Posts

Thank you JayJay.

My OH has re-discovered pineapple upside down cake which requires self raising and I only had one bag left which I seem to be going through at a rate of knots.  Not only the pineapple upside down cake but choc chip and coconut cookies as well.

No wonder I'm not doing so well on the Diet thread [:-))] [Www] [:$]

Link to comment
Share on other sites

Apples is good too, in fact I think most fruits except bananas.  Or if you haven't any fruit just the treacle is good too.

Serve hot with vanilla ice cream.

My keyboard is going to fuse in a moment if I keep dribbling.[:)]

Another question :

What meat is equivalent to stewing steak?  I've heard bourgignon? meat can take ages to cook and is a bit on the tough side.

Link to comment
Share on other sites

I think maybe I'll make a little treacle pud. Ssh, don't tell anyone![;-)] Steady with your keyboard, don't want you coming to any harm!

Bourguignon is good & also for braising & stewing, we use bœuf à braiser, basses-côtes & also paleron. Jarret is tasty too, if you don't mind the gelatinous texture. It all really needs long slow cooking though.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...