CatPoet

Forgot to say, potato starch shouldn't boil like corn starch , one bubble is enough and then off the heat or it become rubbery.

Oh that is nice. The other foodies I know in the USA has always such a problem finding it, but then again they live in the South. 570 ml single cream or double cream6 large eggyolks50 gram of sugar1 tablespoon of potato flour1 vanilla pod or 1 tablespoon vanilla essences. If using a vanilla pod. Scrape and add to the a sauce pan, add the cream and let it come to a boil. Remove from the heat. Leave for 5 min. Whisk sugar, eggyolks and potato flour to a pale frothy mix. Remove the pod or add the vanilla to the cream. Whisk the hot cream into the eggs and whisk until smooth. Return to the heat and stir and stir until it thickens. When it simmers remove from the heat. Leave to cool.

Hrm Most bavarian creams dont look like mine pudding. Yes mine can be unmolded but I most often dont and isnt a dense as a pannacotta. I do have a thicker custard recipe but it calls for potato starch flour, which I know can be hard to find in the USA. Can you get hold of it?

I get those big waffles you call Belgian waffles in Belgium when I was there and then we went over to The Netherlands and had some poffertjes and then back to Belgium and got some chocolate and then went to the Netherlands again and bought cheese. Fun day and we manage to park both in Netherlands and Belgium. Lovely memories. I know that cupcakes used to be called Fairy cakes and my husband holds dear to that. Im stuck in the EU, you can call something Italian or French so long as you show the true origin of said thing and dont try to call it something name protected . The Danes who are famous for making their own version of everything foodwise got around the problem by misspelling thing like Mossarella or putting Danish in front of it.

I know that 3 leaves becomes 1½ teaspoon gelatin powder, how ever I most often use 2 teaspoons, I can never find the sane teaspoon , only the fancy one that is hellish to do half. It a old fashion vanilla pudding Bavaroise comes in many flavours,, vanilla is the classic. But I have had burnt sugar ( caramel), chocolate and raspberry. I even once got a three coloured one, that taste weird. We think my elderly relative had some sort veggie in it too dye it green and we think the first flavour was carrot. The same woman who in the end served meatballs with chocolate sauce.

Soysauce and beer can be a no go for gluten intolerant people and also wine since it can use fish to clear the wine,

KIM, maybe you should try Swedish Fattiga Riddare, Poor Knights , it is our version french toast, but it isnt sweet or custardy interior. I translate the recipe if you want too.

Kim. The dream cookies, arent inspired of Swedish recipe? Just wonder because when I google they come up as Swedish.

This is my favorite of vanilla puddings. Bavaroise a Vanilla. 3 gelatin leafs 1 vanilla pod 250 ml milk 100 ml sugar 4 eggyolks 200 ml cream Split and scrape the vanilla pod and at into sauce pot. Add the milk and half of the sugar. Let it reach boil, stir and then set it a side for 15 min. Leave the leafs in cold water for 5 min. Whisk the eggyolks and the rest of sugar until pale and frothy. Remove the vanilla pod from the milk. Stir the eggs with the milk and take it back to low heat and stir until thickens ( 85 C). Squeeze out excess water from the geletine leafs and stir them into the warm mixture. Strain and chill to 25- 20 C not colder. Whisk the cream to medium peaks. Fold in to the vanilla with a metal spoon. Add into 6 pudding molds or 1 big one. Leave to set for 2to 6 hours. Dip the molds in hot water and turn out . Garnish with fruit and whipped cream.

patrickamory: Oh we love the Madhur jaffery Keema. But we wanted something new so we went for something that was really different. I think the amount of Mace, star Anise, fennel and ginger was made it smell like old biddy according to my husband.

Vi are trying to find another keema curry that we can love. So far no success. This one was too fragrant for all of us.

OATMEAL FLOUR is not by default gluten free!! It has to be GLUTENFREE Oatflour. I have had a few friends who gotten oatcookies with the word it gluten free and it hasnt been that. Anyway, Potato starch and corn starch is great for thickening sauces . But really with does allergies you can just make a lovely pulled pork with veggies and roasted potatoes and lovely salsa or BBQ sauce ( check the contains) and for dessert grilled fruit with dark chocolate and an icecream substitute. Just read on everything before serving,

I thaw and cook peas and brocoli in my microwave oven and melt butter. We only have a microwave due to my husband, he wasnt that happy about about my microwave free home when he moved in here since he is a Microwave Master chef. Can int be thawed or cooked in the microwave, he can do it. He can cook on the stove too but only 3 dishes .

I like this, there is a high tec solution to the problem and a low tech one. Try all of them!

I know this so well with my friends, when we are all together all we can eat is cornstarch, water and rhubarb, doesnt give much choice. So we tend cook 3 or 4 starters, 2-3 main coarse and 4 desserts. But I have been where people ignore others allergies or intolerance because they believe it isnt real., I was at a bar and ask for a regular cola, they gave me a diet in a glass , I took one sip and knew and I spent the rest of the evening on the toilet in cramps.

When I do smoothies with lactosefree milk that froth a little bit too much for my liking, I have started making the fruit pure first with a little milk and then at the end add the milk, either just stir it in or a very short blend.. The same should work with almond milk.

Some do, does who eat organic most often do. Rot month isnt a set time, but it comes most often around august , it is when the heat and humidity peaks and we end up with algae blooms, everything seams to mold faster then you can say Bob, veggies goes bad and it is the peak season of food poising. Most often it is over in 14 to 20 days , not fun. Even with fridges veggies goes bad during this time, it seams that they over grow or something. I talked to one of the growers and even she said nothing can be stored at the moment . It is different all over Sweden when it hits and how hard it hits.

Sadly no pictures of dinner today, I made these really easy and yummy cream baked potatoes with dill and served with smoked beef sausages and cooked peas.. It was a simple but lovely meal.

The inside of the velvet loaf, look at sponge, that bubble was the only big one I had, otherwise perfect!

Could it be this?

I so want rot month to be over so I can start baking treats again! I have a list of what to make when it gets colder YumYums, Whirls, Custard fairycakes, Quark cake, crumpets and Easy peanuts biscuits.

Are you sure it wasnt 90% cocoa disc? I get them from time to time from a friend and they make a very dark ganache .

HAve you tried fake cheese/ curd cake with squash? I translate the recipe if you want too

A perfect velvet loaf and it is yummy.

This was supposed to be a Rogan josh well the cook book flipped pages and I didnt notice until the end.... But it was yummy.