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četvrtak, 10.11.2011.

COOKING SUBSTITUTE FOR HONEY : COOKING SUBSTITUTE


Cooking Substitute For Honey : Play Cooking Games Free : Radio Cooking Show.



Cooking Substitute For Honey





cooking substitute for honey















Apples DON'T bend - unless you're a professional food stylist. Grumble.




Apples DON'T bend - unless you're a professional food stylist. Grumble.





Sometimes recipes are total ripoffs. Look at that GORGEOUS cake pictured in the magazine (to the right). But do you think apples can really bend like that?

HA!

No way.

Also, I guess I used the wrong pastry - filo instead of puff pastry - sigh. I realised just after I'd put it in the oven.

The filling and apple does taste nice - similar to baklava. The apples look really ugly though. And the filo pastry is (of course) all wrong.

Sigh.

Recipe is from Donna Hay magazine, September 2006, p 116 and 120: "Apple and almond tart"

Weird thing is I can't help but upload the photos of the cake that look the best. Trust me, it really looks far, far worse.

2 * 24 1/2 cm ready-prepared butter puff pastry sheets, thawed.

filling
1 cup almond meal (ground almonds)
1/4 cup caster sugar
35 g unsalted butter, melted
1 egg, whisked
2 tablespoons honey
1/4 cup chopped pistachios (couldn't find, substituted walnuts, tasted fine)
1/4 cup chopped walnuts
apple syrup
2 cups water
2 cups caster sugar
4 pink lady apples, thinly sliced

Boil water and sugar, cool, place apples in syrup. Place pastry on baking tray (one circle, one ring on top to create "border"), put filling on top, bake for 25 minutes at 180 dgs Celcius. Adorn with apples, pour some syrup over it, serve.

Of course, even my superthinly sliced apples snapped when I tried to delicately lay them petal-like on the tart. The not-so-thin ones at least looked reasonably when just laid on the tart.

I have to admit it tasted quite nice. Not the pastry but the filling and apples.











Celery Bisque




Celery Bisque





I decided to play around with a bisque and I seriously needed some green soup! I am sure you all know how that can be. Hmmm, celery… yes that will be perfect!

Celery Bisque

4 cups vegetable broth
2 tbsp honey
2 cups chopped celery
1 cup chopped leek
1 handful spinach leaves
1 small onion – chopped
2 med potatoes – diced
1/3 cup creme fraiche (or sour cream or half and half)
2 tbs olive oil

Put the vegetable broth in small soup pot, add the honey and put on simmer. Season the stock with salt and pepper. Add the olive oil to a skillet and saute the celery, leek, onion and potato; season those with salt and pepper as well. Once the celery mixture is tender, add that to the stock and bring to a boil. Turn down and let simmer for 20 minutes. Put the soup in the blender and toss in the spinach leaves. Blend until smooth and creamy. Put the soup back in the pot and on warm and whisk in the creme fraiche (you can substitute sour cream, half and half or even milk)

Total and complete YUMMMM.

I served this bisque tonight with a crust-less vegetable quiche made with zucchini, onion, portobellos, and arugula.









cooking substitute for honey







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10.11.2011. u 19:36 • 0 KomentaraPrint#

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