Having done some research on finding dishes beginning with "I" for Favourite dish beginning with.. as I didn't know too many, I've come across the something called "Ipswich Almond Pudding" which I need to try.
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Seems like it might taste a bit like Bakwell pudding.
Not heard of that particular dish before and there seem to be a few versions out there - some a bit bakewell tart like and some a bit bread and butter pud like.
What's for lunch based on what I have on hand?
Adding Morning Glory's kedgeree recipe to my repertoire after sprouting a lot of lentils.
With extra notes.
Recipe - Kedgeree with Sprouted Matki
Love smoked haddock kedgeree, no smoked haddock on hand but the sprouts were the thing. The recipe says that
My recipe crunches and add ins :
150g/1cup brown rice instead of the usual basmati from the MG vegetarian kedgeree, evoo plus butter for frying,
doubled up or more on the spices as I like them pronounced - two teaspoons turmeric, a good teaspoon about 8 cardomoms, plus a couple of teaspoons if good classic madras masala (don't use it a lot but perfect for anglo indian influenced dishes), a couple of teaspoons of smoked paprika, green chili instead of red and I had jalapeño on hand.
Adding Morning Glory's kedgeree recipe to my repertoire after sprouting a lot of lentils.
With extra notes.
Recipe - Kedgeree with Sprouted Matki
Love smoked haddock kedgeree, no smoked haddock on hand but the sprouts were the thing. The recipe says that
The dish is thought to have been adapted from the a traditional mix of rice and lentils known in Indian cuisine as ‘Kicheri’.
which I found culinanarily interesting and noteworthy as I was using sprouted lentils, which turned out incredibly well. I'd have added smoked haddock if I'd had it as an off the charts afterthought.My recipe crunches and add ins :
150g/1cup brown rice instead of the usual basmati from the MG vegetarian kedgeree, evoo plus butter for frying,
doubled up or more on the spices as I like them pronounced - two teaspoons turmeric, a good teaspoon about 8 cardomoms, plus a couple of teaspoons if good classic madras masala (don't use it a lot but perfect for anglo indian influenced dishes), a couple of teaspoons of smoked paprika, green chili instead of red and I had jalapeño on hand.
Barriehie
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???
badjak
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Yep, wondered about that as well....
My wife just asked me to make Hong Kong style cupcakes, or paper wrapped spongecakes.
Never heard of them until today. Should be interesting as I don't have a stand mixer. Might a stick blender work on the egg whites?
Never heard of them until today. Should be interesting as I don't have a stand mixer. Might a stick blender work on the egg whites?
It probably won't. It could destroy the proteins, resulting in a watery liquid.
You need a balloon whisk. i sometimes use a hand mixer with balloon attachments as I have no stand mixer. You can do it by hand with a balloon whisk. It doesn't take very long. I quite enjoy it!
Was going to say not sure about a stick blender as they have cutting blades. I've never used a balloon whisk for egg whites, only electric beaters - and rotary whisks. Do you have or can you borrow some electric hand beaters?
Looked up Hong Kong cupcakes as am not familiar - looks similar to geniose type sponge cake (beaten eggs, folded in flour, no rising agents) in cupcake form - I could eat a lot of those!
Hong Kong Style Cupcakes 紙包蛋糕 - Auntie Emily's Kitchen
Looked up Hong Kong cupcakes as am not familiar - looks similar to geniose type sponge cake (beaten eggs, folded in flour, no rising agents) in cupcake form - I could eat a lot of those!
Hong Kong Style Cupcakes 紙包蛋糕 - Auntie Emily's Kitchen
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I've only ever used a balloon whisk for egg white. Works wonders.
I just remembeted that after my last stick blender got lost in the black hole of my basement, I was given a new one with a balloon whisk attachment. I guess I'll try that. I've never whipped egg whites to stiff peaks before. Should be interesting.
Thanks, all.
Barriehie
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Remember to thoroughly clean the bowl and attachment thoroughly. Dry it with a clean tea-towel. I also rinse the bowl in a tablespoon of vinegar just before whisking (its recommended online). Any grease in the bowl will stop the whites from foaming to their best potential. (I do pavlova every Christmas).