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How much of a hassle is this recipe? |
(7 Posts) |
NKF< actually, I wouldn't be stuffing and tying a roll either but that's not the point. You asked if it looked hard.
My cooking gets simpler and simpler. I only had one way to go, having been the kind of kid who was making my own phyllo pastry at 14!
My cooking gets simpler and simpler. I only had one way to go, having been the kind of kid who was making my own phyllo pastry at 14!
Moondog, you sound like a better cook than me. I never do anything that involves prep. I put things in pans with vegetables and herbs and olive oil and cook. Tying is alien to me.
Dead easy.
I will give it a go. I reckon you are right. It can end up lopsided and, er, rustic.
the only obvious faff would be the tying really. The stuffing and cooking is simple enough. I reckon go for it and if it looks a bit, er, rustic, all the more charming! Looks tasty.
Ah-15 minute prep time for a roast doesn't seem too bad to me! And it says roll but in the picture it looks more like a fold over. I find my family loves, loves, loves anything rolled or stuffed (I even stuff and roll meatloaf) so I bet it would be a big hit.
spanishfood.about.com/od/maincourses/r/lomorellenohigo.htm
It looks really nice but a bit hard work for me. I don't usually do stuffing and rolling. What do you think? Any obvious shortcuts? And does it look worth it to you?
It looks really nice but a bit hard work for me. I don't usually do stuffing and rolling. What do you think? Any obvious shortcuts? And does it look worth it to you?
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