| Forum Home | ||||
| PC World Chat | ||||
| Thread ID: 56166 | 2005-03-29 03:39:00 | Eat more rubarb | an idiot (7738) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 339314 | 2005-04-04 03:47:00 | Mmmm... nice fritter recipe, Tony. :cool: You're trying to torture me, aren't you? I said I have no more rhubarb left until next spring. :p :D Yummy banana cake recipe as well, bob_doe_nz. I was looking for mine the other day so yours is very timely. :thumbs: <Files recipes away in CardFile> |
FoxyMX (5) | ||
| 339315 | 2005-04-04 04:30:00 | You can adjust the amount of sugar you put in the cake as the bananas affect the sweetness and the cake itself should be quite moist if done correctly. :D TIP: Freezing then thawing the bananas also removes the need for mashing the bananas into the cake. Just bring em to room temp first The cake recipe was off a cook book but I'm not sure where from though :groan: Well I also have recipes for a nice moist chocolate cake and out of a Cadbury© cookbook: Choc mousse but thats another story :p edit: perhaps we could title this thread, BakeOff F1 ;) |
bob_doe_nz (92) | ||
| 339316 | 2005-04-04 06:05:00 | Over-ripe bananas work a treat in cake too. If you've got some that have gone all brown and horrible, just shove em in the freezer till you've got time make banana cake. | Biggles (121) | ||
| 339317 | 2005-04-04 07:50:00 | Keen cooks can try this one from Cuisine mag . . . too complex for me . . . Ingredients Rhubarb Sorbet 1 1/4 cups water 1 cup sugar 1kg rhubarb, cut into 2cm pieces Vanilla Meringue Petals 1 egg white 1 vanilla bean, split in half, seeds removed 65g icing sugar, sifted Hot Strawberry Sauce 2 punnets strawberries 1/2 cup caster sugar 2 tablespoons Cointreau (orange liqueur) or Limoncello (lemon liqueur) Rhubarb Sorbet with Vanilla Meringue Petals & Hot Strawberry Sauce 01 / 03 / 05 Julie Le Clerc This dessert is based on one served by chef Alain Ducasse at his Restaurant Plaza Athénée, Paris . The meringue is formed into thin, petal-like shapes that sit on a sorbet in a large wine glass or brandy balloon . From memory, Ducasse served raspberry sorbet but I’ve chosen to make rhubarb sorbet because I like its sharpness against the sweetness of the meringue and strawberry sauce . In the restaurant, the warm strawberry sauce is poured around your dessert at the table . The warmth of the sauce causes the meringue petals to float and a lovely rush of sensations follow in the mouth with the glorious mingling of soft-frozen, warm-wet and crisp-dry textures . You will need to start making this dessert one day prior to serving . Method Rhubarb Sorbet Combine 1 cup of the measured water with the sugar in a small saucepan and bring to the boil, stirring until the sugar dissolves . Reduce to a simmer and cook for a few minutes to thicken the sugar syrup . Remove to cool . Place the remaining 1/4 cup of water and the rhubarb into a medium-sized saucepan . Cover and bring to the boil . Reduce heat to low and simmer for 5-7 minutes or until the rhubarb is soft . Purée the rhubarb in a blender until smooth then blend in the sugar syrup . Chill mixture before placing in an icecream maker and freeze according to the manufacturer’s instructions . If you don’t have an ice-cream maker, place in a stainless-steel container, cover with plastic wrap and freeze for 2-3 hours . Remove from freezer, break up the iced mixture with a fork then beat well with an electric mixer to combine . Return the mixture to container, cover and freeze for at least 4 hours, or preferably overnight until it is completely set . Store in a plastic or stainless-steel container with a lid in the freezer . This sorbet is best eaten within a week of making . Makes 1 litre . Vanilla Meringue Petals Preheat oven to 100ºC and line 2 oven trays with non-stick baking paper . Place egg white, vanilla seeds and icing sugar in a heatproof bowl set over a saucepan of simmering water and whisk with an electric beater for 10 minutes until the mixture is very stiff and glossy and will hold its shape . Smear thin ‘petals’ of the meringue on the prepared oven trays with a palette knife . Bake for 1 hour or until the petals are completely dry and crisp . Remove to cool . These can then be stored in a single layer between greaseproof paper in an airtight container for a few days but be aware that humidity causes meringues to soften or become sticky . Makes 30 meringue petals . Hot Strawberry Sauce Hull the strawberries, coarsely chop and place in a bowl . Sprinkle with the caster sugar, cover with plastic wrap and set aside in a cool place (not in the fridge) for 24 hours . The sugar will cause the strawberries to release their juice . Strain after 24 hours; reserve the syrup and discard the strawberries . Add the chosen liqueur to the strawberry juice to form the sauce . Warm sauce just before serving . Makes about 2 cups . To Serve Place a good scoop of sorbet in each serving glass and scatter with meringue petals . At the table, pour hot strawberry sauce over the dessert so the different temperatures, flavours and textures meld together . Serves 6 . Drool everyone ! |
TonyF (246) | ||
| 339318 | 2005-04-04 08:36:00 | Wierd. Bloody wierd. Have you seen how many lurkers and loiterers have been to this post? Must admit I'm a rhubarb fan and have revisited here several times to check on progress. Still wierd. Its no wonder that the ladies' magazines keep going all these years with their recipes and tips. Wierd. :cool: | Scouse (83) | ||
| 339319 | 2005-04-04 09:43:00 | hehe this thread is #1 at google :horrified | bob_doe_nz (92) | ||
| 339320 | 2005-04-04 12:12:00 | Mmmm mmmm mmmm! I was offered Rhubarb and Apple crumble tonight by Mrs A93 - all I can say is mmmm mmmm mmmm! How could I possibly refuse after seeing this thread? Google NZ update (4/4): rubarb = 1 and 4 rubarb warez = 1, 2, 3 out of 3 rhubarb warez = 1, 2, 3 & 4 out of 4 warez = 3, 4 & 5 Much like Keith from the office being solely responsible for reinvigorating the Scotch Egg market in the UK (Keith : "it's not called a bum bag over there"), the learned members of Press F1 may be reinvigorating the rhubarb market here in NZ. BTW Bruce, next time you get a lame brain posting their warez, change their user id to "a idiot" or something doubly self-derogatory. |
andrew93 (249) | ||
| 339321 | 2005-04-04 20:38:00 | Google NZ update (4/4): rubarb = 1 and 4 rubarb warez = 1, 2, 3 out of 3 rhubarb warez = 1, 2, 3 & 4 out of 4 warez = 3, 4 & 5 and "rhubarb" = 11??? Silly damn find me thingy! Much like Keith from the office being solely responsible for reinvigorating the Scotch Egg market in the UK (Keith : "it's not called a bum bag over there"), the learned members of Press F1 may be reinvigorating the rhubarb market here in NZ. Market??? Grow yer own rhubarb man, as Foxy says its the easiest vege....... :thumbs: |
personthingy (1670) | ||
| 339322 | 2005-04-05 01:19:00 | BTW Bruce, next time you get a lame brain posting their warez, change their user id to "a idiot" or something doubly self-derogatory. Um, that's what I did do .... |
Biggles (121) | ||
| 339323 | 2005-04-05 02:31:00 | check the punctuation Bruce, a idiot - a bit like those students who past NCEA Inglish (Tui : "Yeah right!") | andrew93 (249) | ||
| 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |||||