Tonight Donna and I cooked some fish and I thought I’d try my hand at making GFCF parsley sauce, never having made it before in any form. So a little bit of Googling got us some ideas and so we ended up making it like this:
- Nuttelex margarine (reasonably lump)
- 1 onion
- bay leaf (fresh from the garden)
- gluten free flour
- rice milk (I think we used about 300ml)
- Tofutti (dairy free soft soy cheese, about a desert spoon)
- garlic salt
- pepper
- parsley (fresh from the garden, finely chopped)
Slice the onion then melt the margarine in a saucepan and lightly fry the onion. You are then meant to add the flour and mix it in but we forgot and added the rice milk first, so instead mixed the flour with some water in a cup to make a paste and then added it. Stir all the time. Add the tofutti and flavour with the garlic salt and the pepper. Keep stirring. Wait for it to start to bubble and add the finely chopped parsley. Stir more until ready. 🙂
Rather off topic….
Donna & Chris, have you looked at getting Donna’s books onto ebooks? Kindle, iPad, etc etc…. I’ve been looking at the enormous number of different formats, but they most of them seem to be based on ePub… It doesn’t look that difficult to do the transfer (though as all your books are still in print, Donna, you presumably need to check it out with your publishers) from PDF or Word, but I haven’t yet worked out how to get the graphics to carry over into the html. Anyway, turn your mind to it….
Well, you might know how ePub works on the Android, I suppose.
I suspect that’s something for the publishers though, not Donna (though she can suggest it)! 🙂