You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
make a thick betchemel (flour, oil and soya milk) Take the whole egg yolks, carefully cover them in the betchemel, roll in some bread crumbs and fry... my S.O. loves them.
Weirdly, though I´d never made or even heard of clafloutis before, I nearly made that instead of the macaroons (though my recipe states whole eggs, I guess it would just be richer with yolks?).
baby-loving, earth-digging, bread-baking, jam-making, off-grid, off-road 21st century domestic goddess....
heat oil in a frying pan or wok. beat yolks, chuck into hot oil and quickly follow with some really fresh small veggies. toss and toss until all coated, serve.
cook some spaghetti, do the same frying pan thing with the eggs and throw the spaghetti into it. mix well + serve. I like this with chopped salami.
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
I'm italian and zabaglioni (zabaleeonee) was a staple. Cream together 4 teaspoons of caster sugar to every egg yolk. Add 1/2 egg shell full of marscapone (egg liqueur) to each yolk. Heat over a double pan until thick and creamy. Eat while hot. Its a decadent winter dessert. As a kid I learnt how to improvise with a microwave and variations in the alcohol, tried sweet sherry, kalhua, port all with varying success.
Beat 3oz butter until soft. Add 3oz sugar and 6oz flour. Then beat in 2 egg yolks and a few drops of vanilla essence. Roll out to about 1/4 of an inch thick (or thinner if you want), cut out with a biscuit cutter and bake for 8-10 minutes in a moderate oven (about 150 c). Makes lovely soft dessert biscuits, courtesy of Mrs Beeton!
Lynne
Also, I think you can freeze them. I've never done it myself, but I believe you put them in a bag with a small pinch of salt or sugar depending on if you want to use them in something savoury or sweet (and label it!) and they should freeze fine... Doesn't solve the problem of not knowing what to do with them, but at least buys you time!
They're not weeds - that's a habitat for wildlife, don't you know?
colours wrote:I'm italian and zabaglioni (zabaleeonee) was a staple. Cream together 4 teaspoons of caster sugar to every egg yolk. Add 1/2 egg shell full of marscapone (egg liqueur) to each yolk. Heat over a double pan until thick and creamy. Eat while hot. Its a decadent winter dessert. As a kid I learnt how to improvise with a microwave and variations in the alcohol, tried sweet sherry, kalhua, port all with varying success.
I love zabaglione !! yum. (gotta be masala though.. surely no other liqueur is right!)
Red
I like like minded people... a bit like minded anyway.. well people with bits of their minds that are like the bits of my mind that I like...
Thanks for all your ideas...since the original post there have been many macaroons, so I have used MrsFs idea as a quick meal fix for the nipper and I´ve been adding them to the Cranks vegan pastry recipe to make it a LOT nicer (course it´s not vegan, but then neither am I)
baby-loving, earth-digging, bread-baking, jam-making, off-grid, off-road 21st century domestic goddess....
