Yes exactly Baklava
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It looks fantastic! Exactly like I expect the Baklavas to look like, not the very dry stuff I found here at Coop and other stores. I bet it tastes great too! 
Hereâs the recipe King ranch casserole
I remember making it back in Singapore with said friends - you could get the rotel chilli in a can there. Not sure what to substitute with here.
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I am trying it, thanks for sharing
Fyi I havenât thought about making this recipe here cos of sourcing the canned rotel tomatoes but you can substitute with diced / canned tomatoes add your own jalapeño or use salsa.
Would have liked some chicken instead of tofu though!!! I am kidding, it looks absolutely fantastic! And yes it does seem like a really quick meal. I might try it but not with tofu (I like tofu if it is in the right combination or nicely cooked, but not everyone in my family likes it)
How did you cook it, btw? Stir-fry? Or did you bake the tofu in the oven?
I wanted something which wasnât meat so didnât use chicken.
Iâm not remotely vegan or vegetarian but we all eat too much meat (obviously vegans or vegetarians donât).
- Soak rice noodles in boiling water. Drain.
- Blanch broccoli in boiling water. Drain.
- Stir fry tofu, cut into strips with broccoli. Remove.
- Stir fry finely sliced garlic and ginger for a couple of minutes.
- Add mix of cornflour, water, soy sauce and oyster sauce to wok with rice noodles and broccoli/tofu.
- Warm through for a minute or so.
- Serve sprinkled with some toasted sesame seeds.
The recipe was online but I canât find the exact one now.
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I havent been a fan of tofu for a long while but recently found this great recipe for crispy oven baked tofu, itâs excellent and you dont have to flip the tofu cubes at all while baking. Now tofu is on the menu more often.
I use rapsöl, less than the recipe calls for,with a dash of toasted sesame oil
I add the tofu into a veggie stir fry just before serving.
And tofu is remarkably inexpensive- CHF 1.50 for 350g at Aldi, organic and nice taste with firm texture
My kids arenât very keen on it. Iâve done Japanese Tofu dengaku before on skewers with a sticky miso sauce which I thought they would like but not really.
Itâs a shame - tofu is very cheap and full of protein.
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I cook it that way too, but I dust it with paprika or chipotle, depending on what Iâm adding it to.
As I have a particularly strong and negative emotions towards the abomination called âgipfelâ, the quest to make a proper croissant has never stopped. The so-called honeycomb structure is still far from perfect, but slowly, gradually getting there. Making it sourdough adds an additional (useless really) level of complexity, but as I havenât really used yeast in over a decade, its actually more familiar. The âclassicalâ envelope method for laminating with the butter and baked at 220c for 18 min.
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I only tried baking croissants one time many years ago, and it was a total disaster so of course I simply stoppedâŠlol. But judging from these pics it doesnât really look like a proper croissant to me, please donât get me wrong - definitely appetising!!! but not (yet) a croissant. It looks like you used too much yeast there or the yeast was activated too soon. âlooks likeâ being the key words here. Suppose they were delicious nevertheless.
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Nah, itâs not the yeast (I use sourdough and âoveryeastingâ is virtually impossible with it). Whats happening is my layering gets âbrokenâ as thereâs a sweet spot between how cold the butter should be (pliable, but not spreadable) and the dough itself (cold enough to stop fermentation, but not too much to keep it workable). Its a timing issue: how long does the dough with the butter stay in the fridge between the 3 folds.
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Still loving to spoil family and friends with some somple homecooked nosh.
A menu started with an Apéro consisting of prosecco and homemade stuffed croissants (ham and cheese&onion)
Soup was parsnip and pear with a parsley oil and curried nut oil
âŠthen some lambsâ salad in a parmesan basket with fishy garnishđ
Flat iron steak with balsamico jus as main, freshly made wild garlic tagliatelle and some rabbit fodder
For dessert we had a blackberry parfait with blackberry compote flvd. with brandy and vanilla and a white choc & pistacchio tarte
I just love doing it
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@anon54862876 looking fwd to seeing all your cooking adventures here too 
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Top of the line.
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Very precise. I am surprised you use sourdough for that tbh.
Very nice. I think I am a half-decent cook, but I always struggle with presentation.
me too! Not too bad (not always!!) for soups, starters and desserts. But the presentation of the main course is my achilles heel