Lompe Cheese Brats
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Re: Lompe Cheese Brats
That would be cool. Do you live close to PB since you got a bit of the dog with lompe?Sailor Kenshin wrote:I am really tempted to try making my own lompe....
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Re: Lompe Cheese Brats
Joernolav wrote:That would be cool. Do you live close to PB since you got a bit of the dog with lompe?Sailor Kenshin wrote:I am really tempted to try making my own lompe....
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Re: Lompe Cheese Brats
Sailor Kenshin wrote:Joernolav wrote:That would be cool. Do you live close to PB since you got a bit of the dog with lompe?Sailor Kenshin wrote:I am really tempted to try making my own lompe....
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Re: Lompe Cheese Brats
Haha. That's the best.Sailor Kenshin wrote:Joernolav wrote:That would be cool. Do you live close to PB since you got a bit of the dog with lompe?Sailor Kenshin wrote:I am really tempted to try making my own lompe....
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Re: Lompe Cheese Brats
Interesting at the thickness of the lompe. It appears to be slightly thinner than a pita and pretty flexible. We tried this cheese product that looks like a tortilla but it is just cheese. It works for gluten free people and it appears as though I am one of those now. I can't eat pasta, pizza or bread without a belly ache.
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Re: Lompe Cheese Brats
Copasspupil wrote:Interesting at the thickness of the lompe. It appears to be slightly thinner than a pita and pretty flexible. We tried this cheese product that looks like a tortilla but it is just cheese. It works for gluten free people and it appears as though I am one of those now. I can't eat pasta, pizza or bread without a belly ache.
They are much thinner than pita. Only 2- 3 mm thick.
Lompe is not gluten free since it contains flour, but you can make your own gluten free ones. Here's a recipe:
2.5 dl water
1 bag of dried mashed potatoes, without milk.
1/2 teaspoon of salt
1-1.5 dl glutenfree flour.
Mix the mashed potatoes flakes and salt. Add water. Put on a baking table and work it until you can flatten it with a rolling pin. The dough can seem a little crumbly in the beginning but it improves after you wotk it. You can add a tablespoon of water at the end if necessary.
Use a plate to cut around for a round lompe. Stick it with a fork to avoid bubbles. Fry them in a dry teflon pan. No fat. Place them in a kitchen towel to avoid drying out. They should be soft and moist, not crisp and dry.
Freezing them is great. Put a baking paper between each lompe so they don't stick together and you can take out from the freezer the quantity you need.
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Re: Lompe Cheese Brats
Cool thanks. I had to look up what a dL measurement was but I’m good now.
Danno
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Lompe Cheese Brats
Metrics. Much easierCopasspupil wrote:Cool thanks. I had to look up what a dL measurement was but I’m good now.
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Re: Lompe Cheese Brats
Joernolav wrote:Copasspupil wrote:Interesting at the thickness of the lompe. It appears to be slightly thinner than a pita and pretty flexible. We tried this cheese product that looks like a tortilla but it is just cheese. It works for gluten free people and it appears as though I am one of those now. I can't eat pasta, pizza or bread without a belly ache.
They are much thinner than pita. Only 2- 3 mm thick.
Lompe is not gluten free since it contains flour, but you can make your own gluten free ones. Here's a recipe:
2.5 dl water
1 bag of dried mashed potatoes, without milk.
1/2 teaspoon of salt
1-1.5 dl glutenfree flour.
Mix the mashed potatoes flakes and salt. Add water. Put on a baking table and work it until you can flatten it with a rolling pin. The dough can seem a little crumbly in the beginning but it improves after you wotk it. You can add a tablespoon of water at the end if necessary.
Use a plate to cut around for a round lompe. Stick it with a fork to avoid bubbles. Fry them in a dry teflon pan. No fat. Place them in a kitchen towel to avoid drying out. They should be soft and moist, not crisp and dry.
Freezing them is great. Put a baking paper between each lompe so they don't stick together and you can take out from the freezer the quantity you need.
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This is how we will probably do it, minus the gluten free.
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Re: Lompe Cheese Brats
OldUsedParts wrote:Sailor Kenshin wrote:Joernolav wrote:That would be cool. Do you live close to PB since you got a bit of the dog with lompe?Sailor Kenshin wrote:I am really tempted to try making my own lompe....
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