Comments for My food memoirs

Comment on How to Make Tomato Pizza Sauce by Angela

Angela — Sun, 15 Dec 2024 14:20:55 +0000

In reply to Henri. Hey Henri, I noticed that some people like to cook pasta sauce to add in other flavours. Be it infusing with garlic or other ingredients. So I thought to share how they could do so, if that was their preference. Others may find what I usually do (which is just to drizzle some olive oil and a sprinkle of salt to the Passata, forgo cooking it and just spread it onto the pizza base) to be a bit on the plain side; so they can cook it instead which would yield a thicker sauce (depending on how long it’s cooked) with the option of preferred added spices. I hope that clarifies it ?

Comment on Oven-Baked Gnocchi With Tomato & Mozzarella by Angela

Angela — Sun, 15 Dec 2024 14:15:32 +0000

In reply to West Island Mom. Hello, the result would be different, but it sounds like an interesting idea. I would be keen to know how it was should you give it a try?

Comment on Oven-Baked Gnocchi With Tomato & Mozzarella by West Island Mom

West Island Mom — Fri, 01 Nov 2024 13:32:40 +0000

Would we get the same result using fresh ricotta instead of fresh mozarella?

Comment on Soft Chapati The Kenyan Way by ashley

ashley — Fri, 04 Oct 2024 14:07:04 +0000

In reply to Angela. the recipe is amazing

Comment on How to Make Tomato Pizza Sauce by Henri

Henri — Thu, 01 Aug 2024 04:58:47 +0000

Hi, I’m confused – first you are saying “don’t cook the sauce” but then all your methods include cooking albeit just to thicken eg the passata. So cooking is required at the end of the day to get the right consistency?

Comment on Soft Chapati The Kenyan Way by Angela

Angela — Fri, 15 Mar 2024 19:02:15 +0000

In reply to Ivonne Jepchumba. Hey Ivonne, I’m so happy to hear that!!! Thank you for sharing have a lovely weekend.

Comment on Soft Chapati The Kenyan Way by Ivonne Jepchumba

Ivonne Jepchumba — Fri, 15 Mar 2024 18:10:40 +0000

Thank youuuu so much.
I tried this recipe and for the first time ever I actually made decent chapatis.

Comment on Buffalo Mozzarella and Ham Swirl Bread by Angela

Angela — Thu, 16 Nov 2023 12:41:17 +0000

In reply to Tracy. Thank you Tracy :)

Comment on Creamy Spinach Pizza With Ricotta by Angela

Angela — Mon, 16 Oct 2023 15:41:19 +0000

In reply to Sue. You are welcome, i'm so happy to hear you enjoyed it Sue :)

Comment on Spinach and Ricotta Puff Pastry by Angela

Angela — Mon, 16 Oct 2023 15:39:02 +0000

In reply to Pris. Hello Pris, the fat (butter) melts while we are working on it (adding the filling, etc) . It is best to let the pastry chill to avoid a soggy bottom and so that the fat solidifies and holds its shape during the initial stages of baking. Which improve the end result of your pastry.