Don’t these look good? I must say I am very happy with them.
I have made sesame snaps twice before. My first attempt was an unmitigated disaster. If you remember, I ended up with crystallised sugar. My second attempt was much better but I didn’t really like the taste. They tasted too much of honey, which didn’t seem right, and were very hard on the teeth. This time, I hit the jack pot. Continue reading
I have 36 egg whites in my freezer. We just love crème brulee here and with crème brulee comes excess egg whites. So what to do with the bloody egg whites? The idea of marshmallows has been flitting around my brain for a while. The problem was, once I started looking for marshmallow recipes, I found most don’t have any egg whites in them. Fancy that! Who would have thought? Continue reading
Did your Turkish Delight show great potential? Mine did. I poked and prodded with great expectations as it cooled and firmed up. The next day, we cut it into lovely little squares and tossed it in a mixture of icing sugar and cornflour. It looked beautiful. I photographed it and then carefully put each piece in a tin, separating the layers with baking paper.
A couple of hours later, I went back to admire my brilliance (and sample a piece), only to see clumps of soggy, soft jelly where my beautiful firm squares of Turkish Delight had been. It appears my Turkish Delight sweated. When this happens, head to the web. It is sure to have happened to some one else. Continue reading
Sorry, there haven’t been many posts of late. With Spring comes fertilising, weeding, raking, burning off, regenerating the vegie patch, brushcutting and mowing, mowing and more mowing. With two properties (one being seven acres), we are two busy bees this time of year. We usually come in late and tired. And I am not thinking, ‘What new concoction can I make?’; rather, ‘What is the quickest thing I can make?’ But the other night I thought, ‘Damn dinner, I am going to make Turkish Delight.’
This is my first attempt at Turkish Delight. Alas, it was not a great success. It looked good (at first) and it tastes good but it is not firm enough. After this photo was taken, it sweated so much that all the icing sugar/cornflour coating melted and it became a sticky mess. What a pity – I had high hopes for it. It is currently in the dehydrator being saved, I hope. Continue reading
Spoiler Alert: These sweets are not good for you. The only identifiable health benefit is: they taste so good, they make you happy 🙂
They certainly make my Maus happy – I got a hug as she munched into one!. Maus loves all things coconut so when I spied these sweets in my book, Chocolate and Confections by Peter Greweling, I knew I had to give them a go. Continue reading
Did I mention that I bought a couple of new cookbooks recently? Oh dear, how many cookbooks can one have before one has too many? A few more to go, I think.
Two of my recent acquisitions were purchased in an endeavour to learn more about tempering chocolate. Even though I have had some success, I still don’t feel like I have conquered this home tempering business. I am still on a very steep learning curve. Maus and I are munching our way through my attempts. Continue reading
I am not sure whether I am addicted to this chocolate tempering business or not. One indication that I’m not is that I haven’t gone out and bought way too many chocolate moulds, the type of thing I would normally do when I am going through a new phase. I have checked out a few websites, though …