June 3rd, 2003


(no subject)

Today's cooking tip - if cooking with yoghurt, mix in some cornflour to the cold yoghurt to stop it seperating. Or rather, it still seems to seperate, but into very small particles rather than lumps. Found that hint on the web somewhere, tried it, it works.

Which produced quite a nice leek, mushroom and chicken thingy with tarragon and yoghurt. Chop stuff up, season it, cook it in a sauté pan, throw in the cornfloured yoghurt, leave on a very low heat for 10 minutes. Serve with other stuff.