1. Smørrebrød Smørrebrød usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread. Pålæg (literally "on-lay"), the topping, that among others can refer to commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads. This daily practice is the base of the famous
Short: what's your preferred Dosa flour? Ratio of rice to black gram? Should wheat be in there? Any premixed flours you recommend, or should you mix your own, or even grind your own? What's up with sour curd? Long: My family has been cooking and eating quite a bit of dosa
Does anyone have a traditional Pakistani recipe for the above please? I think I might have all the ingredients in. Just want to check with someone who makes it regularly. Thanks! It's one of my childhood favourites.
I've been eating out for lunch too often, so I've decided to start making something to reheat at work. Any advice for easy, healthy make-ahead lunches?