Archive for March 2015
LEMON PIE TO "EGGY"">LEMON PIE TO "EGGY"
Hello, I've been wondering if I'm alone in this: I've tried hundreds of different recipes to make lemon curd and I haven't been able to find one where the egg flavor doesn't overpower the lemon flavor on the finished product. A neighbor gave me a bunch of beautiful lemons and I want...
Read moreWhat are you baking these days? July, 2012 [old]">What are you baking these days? July, 2012 [old]
Came to this from another thread (the one on what to do with the extra batter when reducing the bundt pan size).... and I have to say, that's the prettiest food photo I've seen in a long time. Wow! And I love the tip on the almond paste cubes. Extremely well done,...
Read morefreezing small custard tarts">freezing small custard tarts
I want to bake a custards in a biscuit base shell then freeze them can anyone help me The custard recipe is the same one i use for creme brulee it 12 egg yokes 500ml of cream 200g sugar the recipe is a good recipe that works Base is just crushed biscuits and melted butter...
Read moreEvents and Gatherings: Antipasto Pasta Salad">Events and Gatherings: Antipasto Pasta Salad
4.62 / 5 Stars | 948 Reviews
by Dayna
"A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and...
Read moreEaster Recipes: Brunch Omelet Torte">Easter Recipes: Brunch Omelet Torte
4.82 / 5 Stars | 52 Reviews
by Michele O'Sullivan
"Ham and cheese, fried potatoes, and an herb-seasoned omelet--all tucked inside a golden puff pastry crust. This is a special dish that's bound to impress your guests."
Easter Menus - 2015">Easter Menus - 2015
Not cooking one this year as for some reason I'm being invited for turkey(!). Last year's was Romanian-themed with drob and a whole lot of other items in addition to the (right) leg of lamb. Reading More May Cause Envy...
Read moreFudgy Brownies: Unsweetened or semi-sweet/bittersweet chocolate?">Fudgy Brownies: Unsweetened or semi-sweet/bittersweet chocolate?
Calling all brownie experts! So my question is when it comes to making brownies that are nice and dense and fudgy is unsweetened chocolate or semi-sweet/bittersweet chocolate preferred? I've been skimming the internet for recipes and some call for one or the other or a combination of both. So is...
Read moreConverting a recipe for a 12 cup bundt pan to a 10 cup bundt pan">Converting a recipe for a 12 cup bundt pan to a 10 cup bundt pan
From personal experience, don't put all the batter for a 12 cup pan into your 10 cup pan. It will boil over, or at least mine did. Fill your pan to about 3/4 full and then use a loaf pan, muffin pan or pan of your choice to put the...
Read moreTaiwanese Cookbooks">Taiwanese Cookbooks
Food of Taiwan by Cathy Erway has popped up in some of those (evil) cookbook buying threads. http://www.amazon.com/Food-Taiwan-Recipes-Beautiful-Island/dp/0544303016/ref=sr_1_1?ie=UTF8&qid=1427385554&sr=8-1&keywords=food+of+Taiwan It was at the library so I snapped it up. It's a beautiful cookbook and many of the recipes look intriguing. I haven't taken a close look at ingredients or instructions but I like...
Read moreEaster is on the way">Easter is on the way
Try and win some Easter goodie's https://realfood.tesco.com/easter-competition.html give it ago you never know. Reading More May Cause Envy...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude