FAB good luck to Nikki, yes to chickpea flour and corn pasta BUT in moderation - are you making corn bread?
and Lauren, yes, the wholemeal versions are generally better so I'm sure you will be fine!
Apologies....lunch was a goooorgeous seared tofu salad with edamame bean and broccoli and sesame seed dressing (yes! I'm still working in California) never really done the tofu thing but Nicky (our sales and marketing manager) is a vegetarian and even though she doesn't normally do tofu either we decided to try. And it was delish, we think it had been soaked in sesame or soy and then the searing made it really smoky and it was big lumps so quite 'meaty' for want of a better phrase.
So, then we had another treatament (this time in order to write a 'secret shopper' article) which was mud again but a very sanitised version of yesterdays it was very good but I think we had the best first.
Did Caeser (spelling apologies) salad as they had a pecorino version. Then Nicky had to pull me away from the sweet shop when I got over excited that they had 'goats milk lollipops' sounded absolutely yuk but I'm still just a little bit tempted to try - don't think I can count as detox but it would be fun?
Your comments...
Here is the recipe, obviously i will now add salt! Chickpea flour pancakes by Madhur Jaffrey Preparation time: less than 30 mins Cooking time: 10 to 30 mins Makes 5 pancakes Vegetarian Sign in to save this recipe in your binder Method Quick recipe finder Ingredients - 140g/5oz/ chickpea flour, sifted - ½ tsp salt - ½ tsp cayenne pepper - ½ tsp ajwain seeds - 1 small red onion, very finely chopped - 4 fresh hot green chillies, very finely chopped - 5 garlic cloves, peeled and very finely chopped - 2 tbsp very finely chopped, fresh green coriander - about 3 tbsp vegtable oil Shopping list Top Method 1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes. 2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake. 3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).
Hi Jane, thank you for the feedback..loving this blog! Found a recipe for chick pea flour pancakes which will be good for shrove Tuesday/pancake day...as a mum I am not permitted to ignore such festivities and knowing I can join in now makes it so much more fun! also found a recipe for fish cakes but this requires chickpea flour...thinking I will need longer than 30 days to try all if the recipes out! All of the corn bread recipes involve eggs, flour and salt...but if I can find one that doesn't involve this then maybe I'll make corn bread!! Your tofu had possibly be marinated in soy...dies this mean soya sauce is permitted please?
