This is a gorgeous piece and I am excited to try the recipe. My partner and I went to a monastery in France and the way they cooked vegetable was unforgettable. Very simple but seemingly with A LOT of butter.
Thank you! We instinctively knew so much more about what it was good for our souls as well as for our bodies to eat, before Big Industry intervened to market to us their profit-increasing concepts of what must be Good For Us.
Not traditional, no - although as 19th century traders in the Far East (Jardine Matheson), the Scots are likely to have been familiar with rice flour. I add it for an extra crisp, short bite. Regular flour is fine.
I luffsssss butter
This is a gorgeous piece and I am excited to try the recipe. My partner and I went to a monastery in France and the way they cooked vegetable was unforgettable. Very simple but seemingly with A LOT of butter.
Whew! Butter is better. Thank you once again, Julia, for brightening my morning read. Brilliant.
Thank you! We instinctively knew so much more about what it was good for our souls as well as for our bodies to eat, before Big Industry intervened to market to us their profit-increasing concepts of what must be Good For Us.
I'm curious about the rice flour. Not traditional, surely. What's the rationale? xox
Not traditional, no - although as 19th century traders in the Far East (Jardine Matheson), the Scots are likely to have been familiar with rice flour. I add it for an extra crisp, short bite. Regular flour is fine.
Interesting article. Also, thank you for providing a GF recipe.