Love it , or loathe it, Marmite is a pretty handy ingredient. I made a fantastic chilli non carne, yes, you read that correctly. Marmite was part of the sauce bit. I think it could have done with a bit more moisture. I am toying with the idea of doubling the tomato quota from 1 can to 2. It was a recipe for 2-4 persons and lasted me 3 days and each day I had a different grain to go with it, rice, quinoa and millet. Trying vegetarian or vegan recipes is proving to be a fun thing for me to do and adding new variety to my diet. As I didn’t have the required ingredients I had to add extra carrots. It was truly, truly yummy.
The not so glorious was a recipe for gluten free rice bread. I am trying to ring the changes and enjoy foods other than those we take for granted. I made the dough last night (during half time of the rugby) and let it stand until this morning. I was suspicious as it hadn’t risen that much, but I baked it and I got a glorious crust (and a not bad scent rising up the stairs) but a soggy interior. Surely one of my readers must be a clever baking person and can tell me where I went wrong?
Not being a clever cooking person, I am mystified how a reputable company (it sounds like - Lionel Blair / Una Stubbs time - glove, arm) that sells rice flour under its name allowed such a disaster of a recipe to go out. I am not the only one to have have experienced a problem I later found out. I know, I should have checked, wise after the event , blah-blah-blah. I have slapped my wrists and my botty most severely.
