I'm always happy to welcome a super sweet customer who tells me every time she sees me that she 'wants to kiss the ground I walk on'. The reason for her heartfelt enthusiasm? Some time back I shared the recipe for Homemade New York Style Pastrami with her and she's being making it weekly - always to overwhelming applause - ever since. This easy-to-follow recipe transforms everyday, uncooked corned beef into something truly extraordinary and, as Meatland's famous Corned Beef i
37 days to Pesach.
I thought THAT would get your attention!
While 'panic' seems to be everyone's mode of choice, guaranteeing a stress-free Pesach all comes down to planning, plus employing a little expert help.
Count on Meatland to be your expert Pesach partner.
In addition to a wider-than-ever range of kitniot-free goodness from the Meatland kitchen, I'll be using upcoming newsletters to share family-friendly Pesach recipes, deliciously equipping you for the holiday
4 cups plain flour
2 teaspoons salt
1/2 teaspoon instant dried yeast granules
2 cups tap water (not warm - just straight from tap)
1: Mix ingredients together with a spoon till flour is all absorbed. You may need an extra tablespoon or two of water - some flours are more absorbent than others - but no more than this.
2: Cover bowl with a plastic bag or cloth and leave on the kitchen counter at room temperature for between 12 and 24 hours. The flavor is better developed