Search results

  1. 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...
  2. 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!
  3. 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...
  4. kimmit

    GREEN GANACHE? FOR APPLE MOUSSE DOMES

    Hi all - It's ages (like years) since I was last on here, but I am back to cooking on barges and have become obsessed with dome moulds. I am going to try apple mousse and want to make a green ganache type shiny covering after I have turned them out of the mould. I have no idea where to start...
  5. kimmit

    FREEZING TARTE TATIN

    Hi all - ages since I have been on here.  Can you freeze and re heat tarte tatin?  I am making loads for a big function and wonder if this is possible.  Thanks! 
  6. kimmit

    HELP - Gougère Disaster

    So, I am beginning to think I am jinxed with cooking right now.  Nothing is working.  Have to make many hundred gougeres for Wednesday party, and my tried and tested and fail proof recipe is just not doing what it should.  Can humidity/weather affect gougeres??? I have made this recipe millions...
  7. kimmit

    How can potatoes sliced so thinly take so long to cook!?

    This is one reason I do not make this often. I have had a potato bake (sliced potatoes, cream, milk, garlic and nutmeg) cooking in oven at 180 degrees C, for well over an hour....nowhere near cooked. What am I doing wrong? This is how it goes every time! :confused:
  8. kimmit

    CROQUEMBOUCHE CARAMEL TOO CRUNCHY

    Hi all.  I have to make 3 smallish croquembouches in July and have started experimenting.  I made them filling a plastic cone (as in traffic cone) and "glued" them together with sugar melted till caramel stage.  I cannot believe how well it worked.  Problem...the caramel is really like glue...
  9. kimmit

    Croquembouche Caramel Too Crunchy

    Hi Everyone - long time since I have been on here.  I have just made a batch of Tuiles for the first time...very successful, but holy moly how time consuming is that!? I seriously think these might just be one of those things that can be happily bought.  I am catering for a "casual" wedding...
  10. kimmit

    CRISP CHIPS / FRITES

    Hi again all -  Two questions and advice thereon: 1:  I recently cooked home cut chips/frites in a deep fat fryer.  I soaked them overnight and then fried them at 130 degree C, then again at 190 degree C just before serving.  They were not crisp.  What did I do wrong?  2:  I have just read an...
  11. kimmit

    Gluten Free Christmas Cake

    Hi all.  Do you think it would work if I used ground almonds instead of flour in my Christmas Cake? thanks.   
  12. kimmit

    ORANGETTES

    Hi everyone.  Haven't been here for a bit.... I am going to make little packets of orangettes for Christmas gifts.  I have tried tempering chocolate before, and it is hit and miss. (Need to spend more time on practising this skill and will wait for my infrared thermometer to arrive).  In the...
  13. kimmit

    HIMALAYAN SALT PLATE

    We were given a large, thick himalayan salt plate as a gift.  It is fabulous to look at, but my first attempt at cooking with it produced a very salty result.  Does anyone have any tips? What I did was, place it in the oven to get hot. I par boiled some broccoli, slices of squash and some baby...
  14. kimmit

    ROUND CAKE TINS TEST KITCHEN

    Hi -  I have just read something so interesting on the Equipment Review page of Cook's Country mag I get: Light pans make taller, more level cakes, and dark pans produce a browner (ie tastier) cake, but the cake layers come out sloped and short.  Wow, this is so interesting, can anyone...
  15. kimmit

    BAKED ALASKA

    Hi All - I am going to experiment with baked Alaska and wondered which meringue you all think is best to use?  I have just watched Gordon Ramsay make it with Italian meringue and brown it with a blow torch.  I was going to make the individual alaskas and freeze them - I am guessing I would have...
  16. kimmit

    WHAT IS YOUR FAVORITE TYPE OF OLIVE?

    I have jut discovered gordal olives, and am hooked!  We also ate some smallish, very bright green olives at a restaurant the other night.  The colour was almost artificial it was so green.  Any ideas as to what they might be?  I am not really a fan of the black olives we get here in France.  It...
  17. kimmit

    BUTTER AND SUGAR CURDLING

    It's been a while since I was on here, and I've enjoyed the last hour reading through all sorts of threads.  I have a fruit cake/christmas cake in the oven, and wonder why, when you cream together sugar and butter and then add eggs, it curdles?  How well do you have to "cream"?  Some recipes say...
  18. kimmit

    TEMPERING CHOCOLATE

    I just can't get it right.  I understand they reason for tempering chocolate, but sometimes it works, and sometimes it doesn't.  I have just made 2 batches of orangettes, and the first batch was superb.  Shiny chocolate that didn't melt in your fingers.  The second batch is dull, and melts as...
  19. kimmit

    TRADITIONAL GRAVY/SAUCE FOR BEEF WELLINGTON?

    What is the traditional sauce to serve with Beef Wellington.  I see mainly Madeira sauce suggested.  I can't get Madeira here, so any other suggestions would be appreciated. 
  20. kimmit

    SUBSTITUTE FOR CRISCO?

    A lot of the food sites I follow and read are based in America, and I see Crisco used in recipes.  I have tried looking on the internet for advice for a substitute for Crisco, but thought I would ask here as well.  What do you think is the best substitute for Crisco?  Thanks.
Top Bottom