Made some focaccia about a month ago. Used it for some Italian style buttys, but froze a big chunk. defrosted today and it’s gone a bit dry, something with all the oil added, freezer dried it out. Used it for a grilled cheese at lunch. Rest will use as breadcrumb and add to pasta this week.
Yeah, I have similar, inc the red onion, only difference is I put the cheese on the bottom and I don't grill it.
Made some chicken soup with meat leftover from a roast chicken we had Monday evening. Dropped in the bones to make the stock, then strained out veg/bones for the base adding ‘fresh’ veg.
Added in veg we had (half a head of broccoli and some shredded cabbage) along with a spoon op soft cheese to enrich
Why a pressure cooker? A pan on the hob or casserole dish in the oven works fine, seems an unnecessary gadget.
I like to use the pressure cooker. Think it recreates that slow bubble away without the fuss. If I were making a stew then it would be on the hob for the main cooking and oven to crisp up the dumpling top. This is being served with loads of mash and veg. plus I’m a ninja gadget ****er.
