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+--- Thread: Cooking and Recipes (/thread-164.html)
RE: Cooking and Recipes - 'thul - Dec-07-2011
These beings have access to something that probably tastes less nice. a bottle containing 4% water. (guess what the rest of its contents are...)
It is probably good that these beings do not like gollum quite well enough to do more than imitate his voice and phrases. They do not stoop to trying to eat fish raw and wriggling.
RE: Cooking and Recipes - 'thul - Jan-28-2012
These beings have for now simplified their oatmeal cement recipe. Now it is only oatmeal, sugar, vanilla sugar & raisins. (plus hot water)
RE: Cooking and Recipes - 'thul - Feb-28-2012
hmm... 'thul now figured out why the two-piece cake tin they got a while ago was not in use. It wasnt entirely spill-safe. the joint between the halves let some dough through.
RE: Cooking and Recipes - Farseer - Feb-28-2012
Ah, yes, that could be somewhat problematic!
RE: Cooking and Recipes - 'thul - Feb-28-2012
Some of the dough poured out of that seam, dripped to the bottom of the oven and got baked there. Unfortunately that dripping had a 2mm(ish) thick black crust on its bottom.
But at least it was a small cake 'thul discovered it upon rather than a large one that otherwise would have filled the baking tin entirely.
RE: Cooking and Recipes - fool-ish - Feb-29-2012
I attempted to make a soup a few days ago...didn't turn out very soup-like. More a case of one slice or two?
Ah well, if at first you don't succeed...don't bother trying again
RE: Cooking and Recipes - Farseer - Mar-13-2012
A little recipe that I just had to post here...from Pinot Shop in Tasmania, so, a little bit of our Fool
and a little bit of Nuytsia too! 
All Aussie measurements.Apricot Fool
300g fresh apricots, halved and stoned
2 tbsp water
2 tbsp caster sugar (or more to taste)
lemon juice to taste
300ml thickened cream
1 tbsp icing sugar
flaked almonds, toasted in oven for five minutes
Place the apricots in a heavy-bottomed saucepan with the sugar and water. Cook very gently, stirring occasionally, until the apricots are very soft. Puree the contents of the saucepan in a food processor or blender until smooth. Pass through a medium-holed mesh sieve to remove any hard pieces of skin. If the puree seems sloppy at this point you can pop it back in a clean saucepan and gently simmer to evaporate any excess water. Keep stirring to stop it from sticking. Add enough lemon juice to bring out the flavour and check for sweetness. Chill.
Whip the cream to soft peaks with the icing sugar. Fold the apricot puree into the cream in a figure of eight, keeping some swirls of puree evident in the mixture for a pretty effect.
Pour into glass vessels (fills 4-5 glass flutes). Top with the toasted almonds.
[Image: 833120124_cb8c1e2ff5_m.jpg]
Enjoy!
RE: Cooking and Recipes - 'thul - Mar-13-2012
too bad apricots are unavailable for 'thul right now...
RE: Cooking and Recipes - Farseer - Jun-01-2012
Home-produced rolled roasts (beef), marinated in tawny port prior to being cryovaced for storage. A bit of an experiment and I'll let you know how each goes after eating!
(Feb-29-2012, 12:15 AM (UTC))fool-ish Wrote: I attempted to make a soup a few days ago...didn't turn out very soup-like. More a case of one slice or two?
RE: Cooking and Recipes - Farseer - Sep-15-2012
A recipe for rum balls. It's the fourth recipe down the page. There are lots of variations but I always make mine with Weet-Bix, like the one here.
