I'm intrigued by vegan French toast casserole. Of course though I need to remind myself that casserole means different things in the USA and UK. Get some photos if you can.
JAS_OH1
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I'll try. I've no idea what it will look like! I think it will taste good, knowing the person who is bringing it makes good food. Interestingly enough they aren't even vegan!
Herbaceous
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Looks like our plans have been foiled - husband’s sick. Ah well!
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Same here. I've had a flu of some sort the past week and now husband's coming down with a fever too. Keeping it simple, but we do have something planned:
Breakfast for Easter sunday:
Special Easter orange & chocolate bread
Scrambled eggs on toast
Fresh mixed fruits
Later in the morning coffee and my homemade Easter banana turban cake.
Dinner:
Gado Gado with boiled eggs and tempeh. Because Easter & Eggs belong together.
Ugh! Sorry everyone is doing so poorly. Maybe tomorrow will be a little brighter.
My first attempt with a proper piping bag and decorating tip:
I think some practice is in order.
I also meant to soak these in beet juice and completely forgot.
I think some practice is in order.
I also meant to soak these in beet juice and completely forgot.
SandwichShortOfAPicnic
Über Member
Measuring up this beast see if I actually had a pot big enough for this 7+ llb lump.
A bit of seasoning and searing n on low n slow overnight ready for Easter lunch tomorrow
A bit of seasoning and searing n on low n slow overnight ready for Easter lunch tomorrow
msmofet
🐰 🌹 Still trying to get it right.
Is that lamb?Measuring up this beast see if I actually had a pot big enough for this 7+ llb lump.
A bit of seasoning and searing n on low n slow overnight ready for Easter lunch tomorrow
View attachment 111668
JAS_OH1
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They look a lot better than mine. I just dolloped with a spoon. I will wait to sprinkle with paprika until we get over to my nephew's house. I am using smoked paprika, I tried that a few weeks ago on some deviled eggs and really liked that hint of smoky flavor.My first attempt with a proper piping bag and decorating tip:
View attachment 111662
I think some practice is in order.
I also meant to soak these in beet juice and completely forgot.
Easter cheese!
Smooth and creamy? That doesn't sound like a description of English Cheddar...
That’s some thick wax!
Maybe English cheddar is like everything else these days, it exists on a spectrum, or…maybe it’s made for the US market (though we do have plenty of hard, crumbly, super-sharp cheddars).
Very strange. I've never come across Cheddar in wax. Its traditionally aged in its own rind.