Recent content by kimmit

  1. kimmit

    SUBSTITUTING CREAMED SWEETCORN

    Thanks . I realised that after thinking it through. Worked perfectly
  2. kimmit

    SUBSTITUTING CREAMED SWEETCORN

    Thanks- I surprised myself and thought it through. I whizzed kernels & created creamed sweetcorn. Worked like a bomb! Just for info, it’s a standard 420g of sweetcorn
  3. kimmit

    SUBSTITUTING CREAMED SWEETCORN

    Hi All. I have just returned to France from visiting my mom in South Africa. I came back with a very traditional recipe for mielie bread (corn bread). The recipe calls for a tin of creamed sweetcorn - I am guessing to give a bit of moisture? I can only get tins of sweetcorn kernels. I don't...
  4. kimmit

    WHY USE FLAN RING

    Thanks - so if I don't have a flan ring a removable bottom pan will work - great!
  5. kimmit

    WHY USE FLAN RING

    Hi. I'm busy reading a recipe for Tarte Al'Coloche which I am going to attempt sometime soon. Why use a flan ring on a baking tray and not a loose bottomed flan dish? Thanks!
  6. kimmit

    ELIZABETH DAVID

    I was given the Elizabeth David Classics trilogy a few years back - and have never spent much time on them. Tonight, I sat outside with a glass of wine and started reading the Mediterranean food - it is delightful! She talks about “fila” pastry as something new and not easy to get (filo)? I’m...
  7. kimmit

    GREEN GANACHE? FOR APPLE MOUSSE DOMES

    I love this idea! Thanks fatcook.
  8. kimmit

    Deviled eggs

    Do you think using a torch might work to crisp the eggs?
  9. kimmit

    August 2017 Challenge: The Stinking Rose

    Good old-fashioned leeks with mustard dressing: Steam leeks which have been cut into lengths the size you like; hard boiled eggs; Mix together some dijon mustard and white wine vinegar and the yolks from the hard boiled eggs; drain the leeks very well and transfer to serving dish and mix with...
  10. kimmit

    So I moved back to France

    Welcome back to France! Which part of France are you in french fries? I am quite rural in the middle of the country an hour from Dijon. Our local Super U and Auchan usually have pomegranates and avo's. I can imagine it is a bit frustrating compared to the choices you had in the US! Look...
  11. kimmit

    Deviled eggs

    Something I am going to try this weekend - it's a Jacques Pepin idea - Pan-crisped deviled eggs on french lettuces. Look like usual filling for eggs: musard/garlic/minced onion/flat leaf parsley/milk/mayo/vinegar. When the eggs are stuffed, cook the eggs gently in a hot skillet, stuffed side...
  12. kimmit

    GREEN GANACHE? FOR APPLE MOUSSE DOMES

    The plate was one I have at home - the barges all have different shapes and sizes of plates - so I would need to see what is there when I get there! I like the idea of a small dome sitting on a bigger round of perhaps apple tart and then other textures as you say around it. Thanks!! that's...
  13. kimmit

    GREEN GANACHE? FOR APPLE MOUSSE DOMES

    Thanks someday - that's an interesting idea about running a torch over the choc - will give it a try. I haven't decided what the main dessert will be - we try and keep a french theme to our meals - so something like a french apple trart - or tarte tatin and then these little domes to zshooz the...
  14. kimmit

    GREEN GANACHE? FOR APPLE MOUSSE DOMES

    So - here is the result. I made a white chocolate ganache and added food colouring - it isn't mind blowing, but the mousse is delicious, and the small domes will work well with an apple themed dessert. White chocolate doesn't seem to make as silky a ganache as dark chocolate?
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