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I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy.
Oh, and because I use whey protein, they're higher in protein and good for post-workout bite.
300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt.
2. Add the sugar or sugar substitute and process until the sugar is dissolved.
3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved.
4. To the food processor add the cocoa mixture and two egg yolks and blend together.
5. Add the whey protein or milk powder to the mixture and blend together.
6. Add the oatmeal and blend.
7. Add the flour and pulse to incorporate (in other words, try not to over mix).
8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
I've tried making them using RTE Chinese chestnuts from Costco with varying success:
One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
I have also tried soaking the chestnuts in hot water prior to beginning the candying process. The nuts, once again, developed a tough skin after a few days. To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
While some pieces have a tough skin, many of them have taken on a candied texture.
Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
Please share any feedback ypu may have. Thanks!
Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need.
I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar. The gluten and dairy pose no problems...the sugar does. I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems. But I can tolerate stevia very nicely. The only problem is that there doesn't seem to be much sweetened with this ingredient.
I do have a carob/coconut oil/peanut butter/stevia candy of sorts. I don't really like it all that much, but it does work. That's about it.
Has anyone any recipes for desserts using stevia? Thanks.
When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
Onions. White onions. We didn’t know they came in other colours.
Tomatoes. Scottish tomatoes are surprisingly good.
Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
Pepper. Black pre-ground and stale.
Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.
During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.
I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.
If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.
Hard boiled eggs
Pickled beetroot (store bought and pickled in malt vinegar)
Heinz Tomato Ketchup
Brown Sauce, preferably HP Sauce.
Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
Father's 'recipe' coming up next.
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