Unknown Convict
Well-Known Member
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).
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did you use pre-boiled eggs or crack them in raw before baking?View attachment 11756 made this. Spinach, ricotta and egg pie. Was fuckin' YUM
make a little well in the spinach/ricotta mix, then pour the raw egg in, carefully put the pastry on top and bake the lot.did you use pre-boiled eggs or crack them in raw before baking?
right, i've made that but with kale. tis nice.make a little well in the spinach/ricotta mix, then pour the raw egg in, carefully put the pastry on top and bake the lot.
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...
7.5/10
meringue diameters were unequal, maple custard was a bit too runny, but it tasted amazing. maple-glazed pecans were a nice touch (if i do say so myself).
nice. never heard of loukoumades - might give them a go.i just came across these interesting recipes
3 Easy Ancient Greek Recipes You Can Make Today
i haven't tried them yet but they look good
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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