So far, have enjoyed various pizza’s and flans, but it takes a little adjusting to when learning how to cook lo-dough. Tips I’ve discovered: if you briefly soak lo-dough in stock before using in a flan case, it’s much more pliant and improves flavour too. Try reheating made flans in a pan sprayed with frylight for crispier bases. Pizza’s are definitely better with less passata. Can’t wait to try a pasty recipe next. This has revived my dieting motivation and has made me more creative in the kitchen.
5 years ago
Lo-Dough has a
4.4
average rating
from
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