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  1. Thanks! I would cut that recipe in half, it is really huge! I read a bunch of recipes, some had coconut and others did not. Thanks also for the scoop on Mrs SJA de Villiers. I wonder how this came to be a South African thing in the first place. When my friends made them, I just thought they were a remnant of the hippy-dippy sixties! I look forward to trying them. I might add some brown sugar, but I think it's the golden syrup here that does it.
  2. I just read on David Lebovitz's blog that Flo Braker died. Stunned by that one. She was one of my idols. Her buttermilk cake is hands down my favorite cake ever. Those almond cookies that Lebovitz has on his blog are excellent. RIP Flo Braker.
  3. Dinner 2017 (Part 5)

    Thank you!
  4. Dinner 2017 (Part 5)

    @sartoric - how do you make the potatoes and spinach? I think potatoes and spinach are a match made in heaven, and I'm always looking for new ways to cook them together.
  5. I found a recipe a while ago for oat crunchies, and I was reminded of my friends in Israel who used to make them all the time. So I tried the recipe, and as I was making them I thought, hmmm, I think they need more sugar, and I think brown sugar is called for here. But instead of listening to myself, I went ahead with the recipe. The result was oat crunchies that needed more sugar, and brown sugar at that. So I decided to look up another recipe, and I was surprised to discover that oat crunchies are a South African specialty. (My friends who used to make them are not South African.) All the recipes I found on-line were called "Granny's Famous Oat Crunchies" or something like that. (And they all had more sugar than the recipe I used, and brown sugar, of course.) So I'm calling on our resident South African, @JohnT, for a lesson in oat crunchies. (With more sugar; and brown sugar, at that.)
  6. Salad 2016 –

    The avocado looks like a great addition to that grapefruit salad.
  7. Very beautiful, especially those tiles. Also love the boldness of your colors. But mostly I keep thinking -- look at all that counter space!!
  8. Cooking Bacon in Sesame Oil.......

    You can fry the bacon as usual and then drizzle some sesame oil over it when it's done instead of cooking them together. That should be interesting. (I have never thought that sesame oil tasted anything like bacon.)
  9. Gluten-Free Bread

    I finally got around to trying out the ATK gluten free book. I made the Mutligrain Sandwich Bread, which is not bad at all. I mixed 1 1/2 recipes and baked it in my Pullman loaf pan (13x4x4", baked without the lid), figuring with its four-inch sides it would offer better support and I wouldn't need the collar they suggest for a regular loaf pan. It rose up to the edge of the pan when proofing, but deflated about an inch during baking. Timing is very different. It is mixed, then put into the loaf pan (it's extremely sticky), let rise for about an hour, then they suggest baking for about 1 1/2 hours at 325F. I was sure I would end up with a brick. They don't give a suggested internal temp for doneness, which is surprising from ATK, but this loaf was about 210 at 1 3/4 hours and I called it done. (It wasn't done at 1 1/2 hours.) It's very flavorful, and although I haven't made sandwiches yet I think it will work well. Texture is dense but not much more so than a regular multigrain loaf. It is very heavy - this loaf weighed in at 3 lbs! I probably should have started with their Classic Sandwich Bread and made it in an 8 1/2x4 1/2 pan as they suggest. That will be next, so I can get some idea of what the rise should really be like. I understand why gluten-free bread is so expensive, the ingredients really do cost a small fortune.
  10. Yes, interesting. But did you notice most of the other comments? They basically trash that one. I'm a coffee drinker, myself. I love the various customs surrounding the tea ritual. Just not the tea itself!
  11. I'm currently looking for a place in NY that serves tea because I want to take a friend out. She's from London, lives here now, and has helped me a lot recently. So I want to take her out for a "proper tea." I made the mistake of suggesting we go for high tea, thinking it would be nicer, and she patiently explained to this American the difference between the two. Amazing to think that the Boston Tea Party, way back in 1773, started such a huge cultural rift that is still going strong today. My first inkling that "tea" referred to something other than the beverage alone was in 4th grade, the first time I read Alice in Wonderland.
  12. Interesting read:
  13. Last night I dreamt I went to Manderley again ... Didn't Daphne du Maurier invent afternoon tea? And high tea? She certainly has the most vivid and luscious descriptions of the food involved, They stay in the mind all these years later. I could find only a partial quote: … Those dripping crumpets, I can taste them now, alternating with piping-hot floury scones and tiny crisp wedges of toast. Sandwiches of a delectable but unknown nature, mysteriously flavoured, and that very special gingerbread. Angel cake that melted in the mouth, and its rather stodgier companion, bursting with peel and raisins. There must have been enough food there to keep a starving family for a week. I never knew what happened to it all. ...
  14. That is really something, very beautiful. Is there any particular custom in terms of when public food establishments can open during Ramadan? Are there any restrictions at all? I guess it must differ by country, but I am curious about it.
  15. Boy, that's a lotta cake for two people! How does the semolina get so beautifully browned? Do you by any chance have a recipe to share?