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Stitchawl · 12-11-2011, 01:26 AM

Thanks, Peter! That looks like a good place for me to start. Of course, a half cup of celery here in Japan will cost a small fortune. It's sold here 'by the stalk,' rather than by the bunch... But I think if I added a couple of eggs to the mix, and reduced the stock, I should be able to make a more 'solid' filling for myself.

I'll probably change from dried herbs to fresh as this seems to be a pretty fast cooking dish. I only use dried herbs when the dish is going to cook for 30 minutes or more. Thanks for the recipe!

Stitchawl

12-11-2011, 01:26 AM	#1434
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Thanks, Peter! That looks like a good place for me to start. Of course, a half cup of celery here in Japan will cost a small fortune. It's sold here 'by the stalk,' rather than by the bunch... But I think if I added a couple of eggs to the mix, and reduced the stock, I should be able to make a more 'solid' filling for myself. I'll probably change from dried herbs to fresh as this seems to be a pretty fast cooking dish. I only use dried herbs when the dish is going to cook for 30 minutes or more. Thanks for the recipe! Stitchawl