Thursday, August 20, 2015


What to do with overproofed, yeasty, ethanoly dough? Don't throw it out, as I was about to. Solution: make flatbreads and pizzas.

Surprisingly, I hardly tasted the pungent yeast. With some garlicky hummus, no one will ever notice.

Finally, used the frozen leftover raclette cheese that was in the freezer for over a year! Here's a healthier (not really?!), vegged up version of a tartiflette.

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