Debbie
1103 posts
Apr 18, 2006
9:01 AM
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I am slow.... :-) I made the Soy and Seitan 'Pork Tenderloin' with Garlic and Herb crust from the previous newsletter for our Easter dinner. It was delicious! I also made Frittata for Easter breakfast and re-enjoyed the Pumpkin Cinnamon Rolls with Pecan and Dried Cranberries from Oct-Nov-Dec 2005 newsletter. I published my review in my blog.
I perused the NEW newsletter and it looks very good. I have the tortilla press as was shown in the picture. I bought it to make tamale. My hispanic friend said that she uses the tortilla press to press the masa dough before it is filled. It was a good idea and easier to do. I can buy fresh tortilla anytime here but I guess making it would be fun too. I would like to try it some day.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 18-Apr-2006 9:17 AM
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Bryanna
Owner/Moderator
1548 posts
Apr 18, 2006
12:17 PM
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Debbie, that' a great idea about the tamales!
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"To look like a goddess, eat like a peasant." Karen Andres
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Søren
188 posts
Apr 19, 2006
1:21 AM
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Hi Debbie, you're not the only slow one ... ha! ha! But I love to take out the old newsletters and browse through them. Our kitchen is nearly finished, all they need to install is the kitchen desk and the sink, but we've been able to use our new gas stove (yay!!!) and dish washer (even bigger yay!!!) for a week now and get the appartment tidied up and thoroughly cleaned after months of mess- Yesterday I bought the first green asparagus of the year (my favourite vegetable, I think), I made Bryanna's tofu with asparagus and black bean sauce from the Chinese cookbook, tonight I'm preparing the cassoulette from the latest newsletter, that one looks good. Plus it should arguably feed us two days.
Bryanna, I think the soup with matzo balls looks lovely and want to try that, but it is quite difficult to find Jewish specialities here - is there anything I can substitute for matzo flour?
Søren
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Dori
359 posts
Apr 19, 2006
7:50 AM
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Even though I have tried recipes from the past newsletters when they first came out, whenever I look through them even now there are things that I feel like I have never seen before.... always new recipes in old newsletters. It's great!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Debbie
1104 posts
Apr 19, 2006
9:46 AM
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Hi Søren,
Haven't heard from you from a long time, you old timer, Vegan Feaster! ha ha....we missed your post. Unlike you, I am still jabbering away.
Glad to hear your kitchen is almost finished. I have a friend who is remodeling her kitchen right now. She says DUST everywhere and they are eating sandwiches. This will last for about 8 weeks. They really appreciate their friends inviting them to dinner.
I made the Pumpkin Cinnamon Roll with Pecan and Dried Cranberries last autumn after the autumn newsletter was published. The recipe made a lot of rolls so I wrapped each roll with Press N Seal (sticky plastic wrapper in the US) tightly and put them in a freezer bag. Last Sunday, I took them out, thinking that it may taste like a bad bread, reheated it in the oven for 10-15 minutes. Suprisingly it was still delicious like it was freshly made! I am not afraid to make a lot of bread anymore. If I ever open a vegan B&B I will make these rolls for my guests. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 19-Apr-2006 10:39 AM
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cv
157 posts
Apr 19, 2006
10:40 AM
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Debbie,
If you ever open a vegan B & B, I will definitely be a frequent guest! Catherine
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leopoldo
5 posts
Apr 19, 2006
11:57 AM
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Hi Soren,
Here is an address where you can find matzo flour at Copenhagen:
Kosher Delicatessen
Lyngbyvej 87
Phone: 3918-5777
I’ve got it with my brother :)
I hope it helps.
Leopoldo
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Mimi
24 posts
Apr 19, 2006
6:47 PM
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Soren - I'm not sure where you are, but if you can buy a box of matzo (might be on sale since Passover is over tonight), just put a few sheets in a food processor and grind them into flour for matzo meal. -Mimi
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Bryanna
Owner/Moderator
1552 posts
Apr 20, 2006
9:49 AM
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I think a plain cracker, ground to fine crumbs, might do.
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"To look like a goddess, eat like a peasant." Karen Andres
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