What foods do you hate and absolutely refuse to cook?

morning glory said:
Delicious!
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toasted crumpet said:
Here's Delia Smith's recipe which is the one I always use.
http://www.deliaonline.com/recipes/international/european/british/queen-of-puddings

My mum used to make it sometimes for Sunday lunch pudding but I've no idea whose recipe she used.
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My first thoughts were of a lemon meringue pie without the crust and made with raspberry jam instead... Oh, I have an idea... @morning glory do you have any soft fruit (totally the wrong time of year here). I'm thinking of a new recipe...
 
SatNavSaysStraightOn said:
My first thoughts were of a lemon meringue pie without the crust and made with raspberry jam instead... Oh, I have an idea... @morning glory do you have any soft fruit (totally the wrong time of year here). I'm thinking of a new recipe...
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I can get soft fruit as required. At the moment I have mango and some blackberries (latter not soft fruit but good with soft fruit). And some Papaya....
 
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I'm thinking along the line of something similar to a lemon meringue but made with shift red fruit instead. so a nice bright red/purple curd, nice and tart from the blackberries, may have to cook and again them first? But with little or no sugar. And a meringue with pieces of soft fruit added at the final mixing so that they don't colour the meringue but leaves bits of dotted fruit in it. They fruit may sink but that's not an issue. Am alternative would be similar to a bakewell tart made with blackberry comport and meringue instead of that sweet almond topping.
 
SatNavSaysStraightOn said:
I'm thinking along the line of something similar to a lemon meringue but made with shift red fruit instead. so a nice bright red/purple curd, nice and tart from the blackberries, may have to cook and again them first? But with little or no sugar. And a meringue with pieces of soft fruit added at the final mixing so that they don't colour the meringue but leaves bits of dotted fruit in it. They fruit may sink but that's not an issue. Am alternative would be similar to a bakewell tart made with blackberry comport and meringue instead of that sweet almond topping.
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I'm liking the idea of purple curd. Blimey! I'm not the best pastry chef though. I'll give this a shot if I have the courage... I've never even made a lemon meringue pie. Could be exciting...
 
The pastry is easy. Sweet shortcrust always is and you can always cheat and buy ready to roll at about £1 which freezes really well. I've always used Jus Rol pastry because their stuff is mostly vegan bit I only found that our after years of using them when I started having dairy issues. Remember to cool it before cooking and don't trim to the level top of the dish. Give yourself extra by trimming it vertically to the outside of the dish. Hard to explain but you want to maximise the pastry because it always shrinks (water loss through cooking) so push extra pastry down into the corners and don't stretch the pastry at all. You want the exact opposite, go for not wrinkles but almost at that point... Probably trading Grannie to duck eggs but others may be reading.

I have a great lemon meringue recipe on here somewhere... Well at link in a moment
 
SatNavSaysStraightOn said:
The pastry is easy. Sweet shortcrust always is and you can always cheat and buy ready to roll at about £1 which freezes really well. I've always used Jus Rol pastry because their stuff is mostly vegan bit I only found that our after years of using them when I started having dairy issues. Remember to cool it before cooking and don't trim to the level top of the dish. Give yourself extra by trimming it vertically to the outside of the dish. Hard to explain but you want to maximise the pastry because it always shrinks (water loss through cooking) so push extra pastry down into the corners and don't stretch the pastry at all. You want the exact opposite, go for not wrinkles but almost at that point... Probably trading Grannie to duck eggs but others may be reading.

I have a great lemon meringue recipe on here somewhere... Well at link in a moment
Click to expand...

When I said 'pastry chef', I meant in the professional culinary sense; a chef specialising in sweets and desserts. I'm absolutely fine with pastry and regularly make quiches and blind bake etc. I always make my own pastry. You will have seen examples!
Tomato, Goat's Cheese and Brie Tart
Raspberry and Blackberry Tart
Goat's Cheese and Stone Fruit Tarts, Two Ways.
 
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