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helenas

Baking With Olive Oil

30 posts in this topic

Mottmott, it was in the pull-out G2 section, so probably not on line. Can PM it to you, it's here on my desk and I have the last night's office Christmas party hangover as my valid reason to do nothing productive all day, a bit of mindless typing might be just the thing.

Fi


Fi Kirkpatrick

tofu fi fie pho fum

"Your avatar shoes look like Marge Simpson's hair." - therese

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Jackal, that sounds delicious! Something's telling me (I can hear the 'clonk' in my head) that somewhere I've got a recipe for chocolate cake made with mayonnaise - I mean, it's eggs and oil, just in a slightly different format...?

Fi


Fi Kirkpatrick

tofu fi fie pho fum

"Your avatar shoes look like Marge Simpson's hair." - therese

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I was very skeptical about olive oil in cakes until I tried it, and it really works!

Here is one of my favorites (lemon-almond torta):

http://www.eatingwell.com/articles_recipes...lenta_torta.htm

The spring 2003 issue of Eating Well had a bunch of desserts made with olive oil and I have made almost all of them.

This looks like a great recipe, which I'm considering making for my girlfriend's birthday. However, I'm stupidly confused about the follow directions:

"Cut lemon in half. Juice one half (about 1 1/2 tablespoons); discard rind. Cut the other half into 4 pieces and pick out the seeds. Add the lemon juice and pieces to the food processor; process for 45 seconds. "

"Pieces"? I can't imagine you should throw in the entire lemon half, pith and all. Surely it should just be the zest and/or the segments, right?


Chris Sadler

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Maybe when the recipe says to discard the rind, it actually means the rind of the entire lemon? It sounds like it'd be pretty bitter if you threw in the pith.

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