Text 9711, 99 rader
Skriven 2011-04-18 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lavender
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Not that lavender is intrinsically nasty (it
 ML> is a common ingredient in Mediterranean herb blends)

 JW> I don't like it in food at all.

Although it's tolerable as a _minor_ ingredient in a Proven‡al blend.
 
 ML> dill, which is intrinsically nasty

I find it nice but in just a few foods: peas, carrots, potatoes and
fish come to mind. And of course dill pickles.

 JW> Last night I made a really simple chocolate custard that tasted more
 JW> chocolatey than I expected. 3 tb sugar, 4 tb Bird's custard powder, 4
 JW> tb cocoa (just Loblaw's No Name, nothing fancy),

 ML> Why did you use Bird's? Because it was there? One of the
 ML> more overpriced products around.

Pretty cheap here. And regular corn starch doesn't have that nice
yellow tinge to it. [g]  I guess I could buy some yellow food
colouring and save money.

 JW> The alcohol, coffee and vanilla seems
 JW> to amplify the chocolate flavour.

 ML> Interesting, especially the vanilla part, which to me
 ML> rounds off and alters chocolate flavor but doesn't
 ML> increase it.

I plan to make it again soon, further enriched with a little dark
rum and cream.

 ML> Right now at Uranium City, right on the 60, it's 10F (-12C).
 ML> I wonder what the bbq is like there.

Even scarcer than here! When the uranium mines shut down the
population dropped from 5000 down to about 90 and there are no
restaurants or stores left. It still has a functioning airport
though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Frisuelos "Asturian Crepes"
Categories: Spanish, Pancakes, Fruit, Desserts, Breakfast
  Servings: 4

  1 3/4 c  flour
      4    eggs
      2 c  plus 1 TB milk
      2 TB sugar
      1 ts lemon zest
           olive oil (a few drops for
           cooking)
    1/2 c  white or brown sugar (for
           sprinkling)

Frisuelos are a regional Spanish dessert hailing from Asturias.
These are similar to French crepes and are enjoyed for breakfast or
for the late afternoon snack called merienda.

They are slightly different from crepes as the Spanish version has a
little lemon or orange zest in them. Like crepes, you can put lots
of different toppings on them. Most commonly, you just sprinkle a
little sugar on them and roll them up, but sometimes you can have
chocolate or other nice toppings.

Mix together all of the ingredients in a large bowl.

Heat a medium size non-stick skillet over high heat. Add just a few
drops of the oil and turn around the pan. Ladle in a little less
than 1/4 cup of the mixture and turn it around the pan quickly to
coat the entire bottom of the pan. You want to make them as thin as
possible, so only add enough mixture to just coat the bottom of the
pan.

Move the pan and use a spatula to gently lift the frisuelo free of
the pan. Cook for about 60 seconds on each side. Remove to a large
plate and sprinkle some sugar over the hot frisuelo. Continue making
and stacking the .

Roll each frisuelo and serve.

  From: Www.Easy-Spanish-Recipes.Com    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Western civilization? I think it would be a very good idea." - Gandhi

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