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Nell Merionwen
Joined: 02 Jun 2008
Posts: 14688
Location: Beautiful Derbyshire
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 Posted: Sat Jun 02, 12 9:01 am Post subject: |
 
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I cant add any more as the article is already up. sorry. |
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 32153
Location: Devon
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| Posted: Sat Jun 02, 12 3:25 pm Post subject: |
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| Nell Merionwen wrote: |
| I cant add any more as the article is already up. sorry. |
It can still be edited. I'm putting all the new recipes in the data base any way, so keep them coming. |
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arvo
Joined: 04 Dec 2006
Posts: 3076
Location: Somerset
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| Posted: Sat Jun 02, 12 4:51 pm Post subject: |
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Isn't that...
| colour it green wrote: |
creme brulee
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Just a posh name for that...
| colour it green wrote: |
bake egg custard
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...?
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 32153
Location: Devon
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| Posted: Sat Jun 02, 12 5:35 pm Post subject: |
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| Shan wrote: |
| yummersetter wrote: |
Lemon curd and vanilla icecream, made with egg custard and cream, with pavlova and strawberries uses the most eggs deliciously.
Shame my OH has given up the statins |
Lemon mascarpone ice-cream with blue poppy seeds is one you need to try! |
#
Where is the recipe for that then? |
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pricey
Joined: 28 Feb 2005
Posts: 6357
Location: Dorset/hants boarder
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| Posted: Sat Jun 02, 12 6:54 pm Post subject: |
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| Mustang wrote: |
| And if a sweet eggy recipe ... can't beat Pastéis de Nata - portuguese egg custard tarts. |
I think there is a recipie on here for those  |
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Shan
Joined: 13 Jan 2009
Posts: 4338
Location: South Wales
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| Posted: Sun Jun 03, 12 9:49 am Post subject: Lemon mascarpone ice-cream with blue poppy seeds |
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Lemon mascarpone ice-cream with blue poppy seeds
Ingredients
100ml Fresh squeezed lemon juice.
Zest of 1 lemon
4 Egg yolks
4 oz Caster sugar
250g Mascarpone
2 tbspns blue poppy seeds (lightly toasted off in a frying pan)
Recipe
1. In a pan bring the lemon juice & zest up to a simmer, then allow to cool.
2. Whisk together the egg yolks & sugar in a bowl over a pan of simmering water until it is pale. Pour the lemon mixture into the egg and whisk until it thickens up enough to coat the back of a wooden spoon - you should be able to draw your finger through the mix without it running back together. Mix the poppy seeds through and then chill mix completely.
3. When the custard is very cold beat in the mascarpone. Churn and freeze. |
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yummersetter
Joined: 26 Jan 2008
Posts: 2837
Location: Somerset
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| Posted: Sun Jun 03, 12 12:56 pm Post subject: |
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that looks delicious. I'll try it tomorrow when I can get some mascarpone. Do the poppy seeds make it gritty though? I guess I could ripple some limoncello through after its frozen. |
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Nicky Colour it green
Joined: 25 Jun 2007
Posts: 7362
Location: Devon, uk
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| Posted: Sun Jun 03, 12 1:02 pm Post subject: |
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| arvo wrote: |
Isn't that...
| colour it green wrote: |
creme brulee
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Just a posh name for that...
| colour it green wrote: |
bake egg custard
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...?
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yeh pretty much. creme brulee (add your own accents - though it was invented in the UK) is baked egg custard with added blow torched sugar.
turns out blow torches are not just for redmite. |
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Nicky Colour it green
Joined: 25 Jun 2007
Posts: 7362
Location: Devon, uk
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| Posted: Sun Jun 03, 12 1:04 pm Post subject: |
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| Jamanda wrote: |
| Nell Merionwen wrote: |
| I cant add any more as the article is already up. sorry. |
It can still be edited. I'm putting all the new recipes in the data base any way, so keep them coming. |
a list of eggy recipes added to the article - if not the full recipes would be nice, particularly when faced with the 'what to do with this egg mountain' question |
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Nicky Colour it green
Joined: 25 Jun 2007
Posts: 7362
Location: Devon, uk
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| Posted: Sun Jun 03, 12 1:07 pm Post subject: blackberry clafoutis |
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bread and butter pudding.
clafoutis
infact
blackberry clafoutis:
6 tbsp blackberries (frozen is fine)
6 tbsp sugar
3 eggs
1/2 pint milk
3 oz plain flour
icing sugar to serve
Pre heat the oven to 190C.
Take an 8” baking dish and grease well. Mix the blackberries and half the sugar and scatter evenly over the dish.
Wizz up the remaining sugar with the rest of the ingredients, and pour over the top.
Cook until firm to the touch - 40-50 mins ish.
Remove from the oven and allow to sit for 20 mins or so. Slice and dust with icing sugar. Serve with cream. |
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Shan
Joined: 13 Jan 2009
Posts: 4338
Location: South Wales
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| Posted: Sun Jun 03, 12 1:11 pm Post subject: |
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| yummersetter wrote: |
| that looks delicious. I'll try it tomorrow when I can get some mascarpone. Do the poppy seeds make it gritty though? I guess I could ripple some limoncello through after its frozen. |
No, it doesn't. You can omit them if you want or replace them with something else. Limoncello would be lovely rippled through! |
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 32153
Location: Devon
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| Posted: Sun Jun 03, 12 3:56 pm Post subject: |
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| arvo wrote: |
Isn't that...
| colour it green wrote: |
creme brulee
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Just a posh name for that...
| colour it green wrote: |
bake egg custard
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...?
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No. Creme brulee has the blowtorched sugar on the top.
(We're having panna cotta brulee for pudding tonight) |
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Mr O
Joined: 13 Feb 2005
Posts: 5138
Location: Nova Scotia, Canada
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| Posted: Sun Jun 03, 12 3:59 pm Post subject: |
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Eggs Benedict is my favorite. |
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Nell Merionwen
Joined: 02 Jun 2008
Posts: 14688
Location: Beautiful Derbyshire
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| Posted: Sun Jun 03, 12 4:06 pm Post subject: |
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| colour it green wrote: |
| Jamanda wrote: |
| Nell Merionwen wrote: |
| I cant add any more as the article is already up. sorry. |
It can still be edited. I'm putting all the new recipes in the data base any way, so keep them coming. |
a list of eggy recipes added to the article - if not the full recipes would be nice, particularly when faced with the 'what to do with this egg mountain' question |
the article has links to the various threads...... |
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Jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 32153
Location: Devon
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| Posted: Sun Jun 03, 12 4:08 pm Post subject: |
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The easist way to find them is to go to the data base and put egg in the search. |
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