YT2095
Executive Chef
a mate of mine just came back from Wolverhampton with some flour types, one is cosher matzah flour the other is a Wholegrain Rye (I know how to use that one).
I`ve heard of matzah balls on TV shows and such, and they seem to be like ordinary flour dumplings that would go in a stew or soup.
am I right?
I was thinking that since it`s going to get a little colder towards the end of the week, that a nice ham and leek soup with matzah balls would be nice
is this stuff treated any differently?
I`ve heard of matzah balls on TV shows and such, and they seem to be like ordinary flour dumplings that would go in a stew or soup.
am I right?
I was thinking that since it`s going to get a little colder towards the end of the week, that a nice ham and leek soup with matzah balls would be nice
is this stuff treated any differently?