tag:blogger.com,1999:blog-5152603029399422903.post2126417080682099065..comments2023-10-22T16:38:35.694+01:00Comments on Vintage Hearth: It's a Wrap!Lindahttp://www.blogger.com/profile/13069341346858567528noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5152603029399422903.post-46748955060711369592010-09-16T01:51:10.591+01:002010-09-16T01:51:10.591+01:00your food is making me dead hungry.
i find it di...your food is making me dead hungry. <br /><br />i find it disgusting how we have to read labels just to be careful. e.g. the number of e-numbers in the ingredients list is sometimes way atrociousdevilishlypleasurablehttps://www.blogger.com/profile/04567268558005070712noreply@blogger.comtag:blogger.com,1999:blog-5152603029399422903.post-22891037826796446492010-09-13T23:34:07.010+01:002010-09-13T23:34:07.010+01:00Oh that food looks flipping gorgeous. Thanks for ...Oh that food looks flipping gorgeous. Thanks for the recipe - although the bit where you casually say "flip it over" sounds a bit like pancake making and I'm rubbish at pancakes must get mr j and p on the case!).Loo xx from Jumbles and Pompomshttps://www.blogger.com/profile/13570354905749566677noreply@blogger.comtag:blogger.com,1999:blog-5152603029399422903.post-39861610841602438182010-09-13T21:56:06.439+01:002010-09-13T21:56:06.439+01:00Oh I'll be giving that a try! We shall see if...Oh I'll be giving that a try! We shall see if it works with gluten free flour or whether they fall apart in a horrible mess. I suppose they're just full of crappy preservatives so they can last for 6 months on the shelf without going off.Alexhttps://www.blogger.com/profile/11337968500120821387noreply@blogger.comtag:blogger.com,1999:blog-5152603029399422903.post-74330090011030075242010-09-13T21:13:43.813+01:002010-09-13T21:13:43.813+01:00They are really quite easy to do - basically - pla...They are really quite easy to do - basically - plain flour, I probably use about 8 - 10oz but I don't tend to weigh. Add about 1 tbsp Olive oil and a tsp salt. Mix with enough cold water to make a dough that is kneadable - not too firm but not sticky either. (Don't worry too much it is quite forgiving, err on the soft side and you can add more flour when you roll it out. Divide into about 8 pieces - round about the size of a ping pong ball. Roll each piece out one at a time on a floured board. Heat a heavy based frying pan - I use a cast iron one and lay the first tortilla in it - while this cooks quickly roll out the next one. Flip it over when the first side looks cooked with brown flecks on it and cook the second side, pressing down on th eto of the tortilla no and again with a folded clean tea towel. When the second side is done pop betweent he folds of a second folded te towel to keep warm and soft. Repeat till you've used up all the dough. You should find you'll get a little production line going!!Lindahttps://www.blogger.com/profile/13069341346858567528noreply@blogger.comtag:blogger.com,1999:blog-5152603029399422903.post-56904029490177331302010-09-13T20:42:06.939+01:002010-09-13T20:42:06.939+01:00Yum! That looks great! I'll have to try maki...Yum! That looks great! I'll have to try making some myself, does sound a lot better than commercially made wraps! :) xAnonymoushttps://www.blogger.com/profile/06404502110569020587noreply@blogger.comtag:blogger.com,1999:blog-5152603029399422903.post-32299848050520159682010-09-13T20:31:40.390+01:002010-09-13T20:31:40.390+01:00Tortilla recipe, pretty please! They look deliciou...Tortilla recipe, pretty please! They look delicious, much nicer than those cardboard looking El Paso things. Those wedges really are making my mouth water. xxxVixhttps://www.blogger.com/profile/05263970600699632661noreply@blogger.com