|
Post by Ava bike on Oct 25, 2005 19:32:54 GMT
I thought deserts consisted of sand and rocks. Maybe it's just me, then............. Nah, I'm with you, Nobs,.... I was gonna suggest the Gobi!
K xxOr in Nobbin's case - Gobby
|
|
|
Post by rolandbutter on Oct 25, 2005 21:03:43 GMT
NEWS JUST IN Parsnip flan comes from Kent, and may very well face disqualification on this count.
|
|
|
Post by Mike L.Iff on Oct 25, 2005 21:19:38 GMT
NEWS JUST IN Parsnip flan comes from Kent, and may very well face disqualification on this count. Warm Parsnip Flan
* 3 large parsnips * 3 large eggs * 1 cup heavy cream * 1/4 tsp salt * 1/8 tsp pepper * 5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1" pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.
Sprinkle with a good balsamic vinegar
|
|
|
Post by rolandbutter on Oct 25, 2005 21:26:31 GMT
NEWS JUST IN Parsnip flan comes from Kent, and may very well face disqualification on this count. Warm Parsnip Flan
* 3 large parsnips * 3 large eggs * 1 cup heavy cream * 1/4 tsp salt * 1/8 tsp pepper * 5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1" pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens.
Sprinkle with a good balsamic vinegarMuch obliged for the recipe and have saved it. Unfortunately it is a savoury dish, and we are in charge of sweets.
|
|
|
Post by Mike L.Iff on Oct 25, 2005 21:32:52 GMT
Substitute sugar for the salt
|
|
|
Post by Beau Leggs on Oct 26, 2005 9:43:38 GMT
Substitute sugar for the salt And substitute the rest of the ingredients for a Mars Bar. Method: Deep fry Mars Bar, then dip in sugar.
|
|
|
Post by nobbin on Oct 26, 2005 10:20:13 GMT
Substitute sugar for the salt And substitute the rest of the ingredients for a Mars Bar. Method: Deep fry Mars Bar, then dip in sugar. Why bother? just eat the damn thing..and enjoy it...........
|
|
|
Post by Slowan on Oct 26, 2005 11:12:00 GMT
NEWS JUST IN Parsnip flan comes from Kent, and may very well face disqualification on this count. Warm Parsnip Flan
* 3 large parsnips * 3 large eggs * 1 cup heavy cream * 1/4 tsp salt * 1/8 tsp pepper * 5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1" pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens. Sprinkle with a good balsamic vinegarI'm just a bit bothered about where the poor mixed baby greens go after you've turned them out of their bed .........
|
|
|
Post by nobbin on Oct 26, 2005 11:16:58 GMT
Warm Parsnip Flan
* 3 large parsnips * 3 large eggs * 1 cup heavy cream * 1/4 tsp salt * 1/8 tsp pepper * 5 oz. Appleton Creamery Herb and Garlic chevre
Preheat oven to 325 degrees.
Peel and cut the parsnips into 1" pieces. Place into a saucepan and cover with cold water. Bring to a boil and cook until tender (when pierced with a fork) 5-10 minutes. Drain and pat dry. Place in the work bowl of a food processor and puree. Add eggs one at a time. Add heavy cream, S.& P. and process just to incorporate. Add chevre. Butter 6 large ramekins and fill them with the mixture. Place ramekins in a water bath and bake 35-40 minutes, until slightly puffed and an inserted knife comes out clean. Let rest 5 to 10 minutes, then turn out onto a bed of mixed baby greens. Sprinkle with a good balsamic vinegar I'm just a bit bothered about where the poor mixed baby greens go after you've turned them out of their bed ......... Call me thick.................*pauses*...........................................................but what are 'ramekins' and 'chevre'?
|
|
|
Post by Slowan on Oct 26, 2005 11:34:20 GMT
w-e-l-l ........... um .......... Thick ......... (How do you do by the way?)
ramekins are little bowls that I use to put my Guinea Pigs' food in
and chevres are ........................ those pretty stripes on jockies silks.....
*struts off, feeling rather smug*
|
|
|
Post by Мĕł Tingpot on Oct 26, 2005 11:42:56 GMT
w-e-l-l ........... um .......... Thick ......... (How do you do by the way?) ramekins are little bowls that I use to put my Guinea Pigs' food in and chevres are ........................ those pretty stripes on jockies silks..... *struts off, feeling rather smug* Lucky old Smug !
|
|
|
Post by nobbin on Oct 26, 2005 12:07:33 GMT
w-e-l-l ........... um .......... Thick ......... (How do you do by the way?) ramekins are little bowls that I use to put my Guinea Pigs' food in and chevres are ........................ those pretty stripes on jockies silks..... *struts off, feeling rather smug* It doesn't matter, i don't mind....call me thick again.......*pauses even longerer*.......but what are they doing in cooking? *looks at Iffy*
|
|
|
Post by rolandbutter on Oct 26, 2005 15:24:54 GMT
Chevre is cheese made using goats' milk.
|
|
|
Post by Mike L.Iff on Oct 26, 2005 17:47:28 GMT
Smiles and waves nonchalantly
|
|
|
Post by rolandbutter on Oct 29, 2005 14:36:03 GMT
News just in.
Parsnip flan was rather........hmm.......a bit too much........
lemon and a little too little honey and spices.
Will give the second place a try.
My invented pudding worked a treat.
|
|
|
Post by Beau Leggs on Oct 29, 2005 20:57:07 GMT
News just in. Parsnip flan was rather........hmm.......a bit too much........ lemon and a little too little honey and spices. Will give the second place a try. My invented pudding worked a treat. I hope you flushed!
|
|
|
Post by rolandbutter on Oct 29, 2005 21:07:00 GMT
I was very flushed as my pudding worked.
|
|
|
Post by Mike L.Iff on Oct 29, 2005 23:20:13 GMT
I was very flushed as my pudding worked. Was that the Colonic Irrigation Surprise?
|
|
|
Post by rolandbutter on Oct 30, 2005 9:12:46 GMT
Nope. It was Orang Utang Flan.
|
|
|
Post by nobbin on Oct 30, 2005 10:33:34 GMT
I was very flushed as my pudding worked. What you choose to call it is your own affair...but do we really need the full details?
|
|