What are you cooking now?

[MrGongGong]

Rosemary, fresh bits sprinkled on after pouring the batter

I have made it in two ways
In the oven or in a big frying pan

More or less the same result though the pan method is a bit messier. If you do the oven thing on baking parchment you can make it entirely without oil (but sprinkle olive oil on the top).

I also sprinkle grey salt on it (but that's getting a little too foodie a huge sack we bought in Guerande that seems to be going on for ever)


(the picture is described as Farinata but was the closest looking I could find to what I make)

[french frank]

In the oven or in a big frying pan

Just back from shopping and was going to ask whether you were a Baker or a Friar. Giuseppe calls his "Chick Peas Flour Fried" but I guess he gives it a little blast under the grill to get the colour.

I think socca is the S. French version and farinata the Italian. Being peasant Italian I thought it might be a Beefy favourite?

The flour I have is called 'gram flour' - used in Indian/Asian cooking, but Wiki tells me that it is also called garbanzo bean/chickpea flour and is also used for farinata.

This is like Giuseppe's:

[amateur51]

Fascinating stuff and I'm tempted to try BUT in future could recipe-posters indicate the relative glycaemi index of the product, just to assist us diabetix

Seriously tho', looks yummy & I think it should be ok for us diabetix

[french frank]

Fascinating stuff and I'm tempted to try BUT in future could recipe-posters indicate the relative glycaemi index of the product, just to assist us diabetix

Seriously tho', looks yummy & I think it should be ok for us diabetix

It only contains chickpea (garbanzo) flour, water and olive oil, plus odd bits of flavouring like rosemary, salt, pepper. The highest GI for chickpeas is for the canned variety - 42, but dried 31-36.

[amateur51]

It only contains chickpea (garbanzo) flour, water and olive oil, plus odd bits of flavouring like rosemary, salt, pepper. The highest GI for chickpeas is for the canned variety - 42, but dried 31-36.

Such service! Thank you!

[teamsaint]

I think my problem was that I bought the wrong Gram flour, which seems to be a generic term for non wheat flour.

Some gram flour seems to be chickpea flour. The stuff I bought, thinking all gram flour was chickpea flour, was actually yellow pea flour.

Off to the shops in upmarket Romsey in a minute, ( now THERE is a demonstation of the power of free parking!)....proper chickpea flour top of the list.
Going to go the baking route, I think.

Might have to buy a CD of Neapolitan song to Go With.....


I'll give gongers' advice a second go, just this once.

[french frank]

Might have to buy a CD of Neapolitan song to Go With.....

Ligurian would be better https://www.youtube.com/playlist?lis...723D421337B64C

(Yellow pea flour defferably wrong in this context.)

[MrGongGong]

I think my problem was that I bought the wrong Gram flour, which seems to be a generic term for non wheat flour.

Some gram flour seems to be chickpea flour. The stuff I bought, thinking all gram flour was chickpea flour, was actually yellow pea flour.

Off to the shops in upmarket Romsey in a minute, ( now THERE is a demonstation of the power of free parking!)....proper chickpea flour top of the list.
Going to go the baking route, I think.

Might have to buy a CD of Neapolitan song to Go With.....


I'll give gongers' advice a second go, just this once.

I use generic Gram (chickpea) flour from an Asian supermarket

Definitely worth making IMV

[Anna]

Hugh F-W has a recipe for filled pancakes using gram flour. He adds cayenne pepper, cumin, garlic, coriander and parsley to the batter and the filling is a mix of garlic, curry powder, mushrooms, cooked potatoes and creme fraiche. I think it sounds very tasty for a quick meal with a side salad. As to tinned chickpeas, my sister uses an awful lot of them (for convenience) and swears the best are from Lidl (cannot remember the brand but blue and red label and an Italian sounding name) I'm making a chickpea and chorizo sort of stew today I think.

[Nick Armstrong]

Hugh F-W has a recipe for filled pancakes using gram flour. He adds cayenne pepper, cumin, garlic, coriander and parsley to the batter and the filling is a mix of garlic, curry powder, mushrooms, cooked potatoes and creme fraiche. I think it sounds very tasty for a quick meal with a side salad. As to tinned chickpeas, my sister uses an awful lot of them (for convenience) and swears the best are from Lidl (cannot remember the brand but blue and red label and an Italian sounding name) I'm making a chickpea and chorizo sort of stew today I think.

No 3 after the article here, I think: http://www.theguardian.com/lifeandst...-whittingstall

[Anna]

No 3 after the article here, I think: http://www.theguardian.com/lifeandst...-whittingstall

Yes, I omitted to add a link. <doh emoticom> Thanks Cali for tidying up after me! Dove's Farm (which is the only gram flour that Waitrose sell here) also recommend adding the flour to the pastry for quiches, etc., for added flavour.

[french frank]

Dove's Farm (which is the only gram flour that Waitrose sell here)

Yes, our wholefood shop stocks Doves which is what I bought. Various recipes suggest tasting the batter to see how much salt it needs, and I found the batter slightly bitter, but a judicious amount of salt does tone that down.

[Beef Oven!]

I use generic Gram (chickpea) flour from an Asian supermarket

Definitely worth making IMV

I thought you were married?

Complete Sibelius symphonies?

Have all my heroes got clay feet?

[teamsaint]

I thought you were married?

Complete Sibelius symphonies?

Have all my heroes got clay feet?

Judging by his posting rate, he can barely contain his excitement at the recommendations.

I wonder who did hack his account.

Couldn't find ANY chickpea flour in Romsey. Mind you, its a bit light on asian supermarkets round there.....

[Beef Oven!]

Judging by his posting rate, he can barely contain his excitement at the recommendations.

I wonder who did hack his account.

Couldn't find ANY chickpea flour in Romsey. Mind you, its a bit light on asian supermarkets round there.....

One good thing, is that this talk of Sibelius has prompted me to play Madetoja's third symphony, Tampere Symphony Orchestra, Paavo Rautio!