Cooking Beef Kidney

Thank you very much for your answer... So quick. Glad you are all well too.

So the answer is either long delicate cooking or perhaps the pressure cooker? If I had continued the cooking in the sauce, would they have become more tender please? Many thanks.

Also, I have developed an intolerance to normal wheat flour, but have found that I can eat spelt flour. I am currently making batches of bread rolls which I am freezing and taking out as and when we as a family eat bread.

I am switching normal wheat flour in my usual recipes for spelt... But I would like to have some more recipes please with Spelt if you can? I recently made croissants and pain au chocolat... And brioche... I see that today you have some little cakes made with flaky pastry... I haven't been brave enough to make that yet! But perhaps I can make it in my kitchenaid and freeze portions?

I have to admit that I have been trying and trying to make bread for probably 3 years now... And its only in the last couple of months that I have finally got it!

My secret? Fresh yeast, mixed with hot water or milk, something sweet, like honey or a little sugar... And then gradually whisk in a few spoonfuls of my flour. Allow to rise. Then pop the rest of the flour and the yeasty mix into the kitchenaid with the dough hook... Mix on slow for a few minutes and then increase the speed until nicely elastic.... Wait for it to double in size, shape and wait again (I have been using the oven with the light on) and when it's ready cook.

Funny, because I am now 54... And over the years have tried many many times to make bread... My family knew my attempts always came out the same! Bricks that could break armoured glass!! I guess we learn through insistance and trying different ways.

Enjoy the rest of your week. Best regards Diana

(am about to eat a buttery hot cross bun - yes I know - bit early, but I just fancied it)

Thank you for your lovely reply. Have a good weekend too. Diana x