OK, What's For Lunch or Tea Today?

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Originally Posted by User211

Do you just put the cheese and Jallys (or is that Jallies?:D) on the surface?

Looks good.

Might try a pan fried/grilled variant. High risk could be rubbish.

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I’ve tried mixing in when kneading the dough but I think it’s better to mix the dough, do an initial prove, then knock it back, flatten and put half of the cheese and ‘jallies’ in the middle before folding it over into a Loaf shape. Then turn it over and put the other half on top. Then let it rise for about 20 mins before putting in the oven (or whatever you plan) [emoji4]


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For lunch:

Du pain, du vin (un verre de 2014 Chateau Pitot) du Boursin! :)

Haha... You're such a Laithwaite's fanboy!:eyebrows:

;)

Marco.

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Originally Posted by Marco

Haha... You're such a Laithwaite's fanboy!:eyebrows:

;)

Marco.

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It's because I'm lazy! :D

Or unadventurous?;)

As a long-standing oenophile, you really should wean yourself off of claret and expand your horizons, old boy.....

Marco.

Lunch today was buttered granary toast, Marmite, cup of tea and Jah9 on the hifi ( thanks for the heads up there Robert )

Waga Chilli Prawn Kimchee ramen.https://uploads.tapatalk-cdn.com/201...be8da9e493.jpg

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Originally Posted by Marco

Or unadventurous?;)

As a long-standing oenophile, you really should wean yourself off of claret and expand your horizons, old boy.....

Marco.

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I used to have regular deliveries of New World wines: from Chile, Argentina, as well as Aussie wines. So I'm not as hide bound as you might think.

Anyway, I don't care - I just like claret!

Lol... So do I, but, but............:eyebrows:

Marco.

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Originally Posted by User211

Waga Chilli Prawn Kimchee ramen.https://uploads.tapatalk-cdn.com/201...be8da9e493.jpg

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Wow, that looks AWESOME, Justers! Where were you when that was served?:)

Marco.