attempting my first dacquoise - maple & pecan. pecan meringues in the oven tonight. maple custard filling in the morning, then assembled by lunchtime. i'll revert with photos (good or bad).
Yep, me too. I haven't weighed anything tho, just tossed it in enough sugar to coat it and left it to macerate before baking or stewing and then added to taste. I've put it in a Victoria Sponge and made a simple syrup for rhubarb Tom Collins. Mostly porridge tho.anyone stew their own fruit (or 'make compote' if you must)? we have a glut of rhubarb...
nice. never heard of loukoumades - might give them a go.
I'm with you. I've had tofu once that I felt it was actually worth including in a dish (thin squares covered in sesame seeds and fried), otherwise it's just a bland weirdly textured non-entity for me. The other looks great though, big fan of chickpeas in a curry.Tofu is a bit gammy, no? I'd go for the other one
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