Thanks, Fundj.  Now that you've shown me the image, I know that I have seen it around but the penny just did not drop that it was vegan!  I should open my eyes when I go shopping.  Will have to go down to the supermarket and get some and see what I can do with it.

Cheers.

I'm still working on this JD and Fundj because I really miss cheese and so many of my recipes incorporate it one way or another. 

There is a product called Nutritional Yeast Flakes which I have used once or twice and they do, to a certain extent, give a "taste" of cheese, but my initial reaction is that they aggravate flatulence, so that's not so good (however, I will experiment with it a bit more).  There are soy cheeses around and another product I have recently heard of called cheezley (or something), but I haven't been able to track down a local supply as yet.  It'll take a while to find a substitute, but at least I can feel virtuous that I am not eating so much cheese as I used to (but I do smuggle in a bit of parmesan or cheddar once in a while, I haven't been able to go without cheese totally yet).

I am sure QJ will have some ideas on her blog as well, but have not had the chance to have a really good search through there yet and I will also have to go through our own vegan thread as well.  Hopefully I will find something that works for us (also can't use milk, cream, yoghurt, etc.!)

I love a good custard tart - we found a great baker who made these when we lived in Hong Kong and have never found any as good here in Australia - almost worth going back to Hong Kong for a visit just to get some tarts!  Strangely enough, we never found any decent ones in Macau, even though it was a Portuguese colony - maybe all the bakers moved to Hong Kong.

I've just popped onto this thread for my regular catch up and thought I would start at page 560 only to read this post at the top of the page:

"At least it is keeping you supple Dede - don't think I could cock my leg up in the air too long'

I've got to say, my mind went into overdrive.  Cheered me up no end to read it completely out of context!

OK, one question that has always puzzled me is, why do you knead some breads once, yet others twice?  What difference does it make?  I always thought you had to do two kneads.

Also, can you "over knead", i.e. get so carried away with the therapeutic activity of squishing and squeezing all your frustrations out on the dough that you ruin the loaf?

Sorry, more than one question there but at least they are along the same lines!

So, that's your 6.00 am recipe!  They look very appetising.

How are you keeping these days?  Have you recovered from your ailment of the past week or two?

You've done all that already this morning, Fundj??

That brussel sprout recipe looks lovely, JD, thanks for posting it, I am definitely going to try that one.  I bought some really fresh sprouts at the farmers market at the weekend (they were still attached to the stalk!). Put them into my EGI stew (Everything Goes In stew) and they are the freshest, tastiest sprouts I have ever tasted.