Something Delicious

[Ursy]

Originally Posted by Sun

Hey ahk, The coconut macaroon is an English creation and the macaron that I posted is a traditional French confection so they are very different. The French version is crunchy on the outside and chewy on the inside. They are insanely good. Some of the flavors are a bit unusual for those of us who did not grow up eating things like lavender, but well worth a try.

No I have not tried the peanut butter powder but I bet you could mix it into most any baked goods including cooking dough.

I experimented in cooking with lavender, it was fun! Same with rose water. Rose panna cotta is to die for.

[Sun]

Originally Posted by Ursy

I experimented in cooking with lavender, it was fun! Same with rose water. Rose panna cotta is to die for.

Rose water is pretty awesome. Lavender I can skip when it comes to a culinary ingredient. Did not love it. panna cotta...now there is another
dessert that people go wild for.

Did I mention that I received a marriage proposal for my Tiramisu?

Get this..

all I did was describe it.

but more on that another time

LOL

[lusciouskiwi]

Originally Posted by Sun

Rose water is pretty awesome. Lavender I can skip when it comes to a culinary ingredient. Did not love it. panna cotta...now there is another
dessert that people go wild for.

Did I mention that I received a marriage proposal for my Tiramisu?

Get this..

all I did was describe it.

but more on that another time

LOL

Good Tiramisu is .... good. Sigh.

Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote.

[Bit]

Originally Posted by Sun

Noodle recipe?

I did not get a noodle recipe from Cath.

Cath I am feeling neglected over here.

Originally Posted by ahk

I feel neglected too--

I think we all need the recipe--

Oh dear! I can't be neglecting the boys!! Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!

Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk

Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.

The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.

Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.

I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.

[Ursy]

Originally Posted by Bit

Oh dear! I can't be neglecting the boys!! Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!

Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk

Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.

The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.

Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.

I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.

Yes, that's it!

Funny you said about the dumplings. Remember the first time I made them, I made them too thick and I ended up calling them numplings?

[Sun]

Originally Posted by Bit

Oh dear! I can't be neglecting the boys!! Urs, you'll have to say if this is the recipe I gave you... been a lonnnng time, lol!

Noodles
1 1/2 to 2 cups flour, divided, plus extra for rolling
1 egg, beaten
1/2 eggshell full of milk

Start with one cup flour, mix in egg and milk. Add flour as necessary to make a dry but cohesive dough. Roll out thin or thick on a well floured board, cut into noodles. Can be dried for later or cooked immediately.

The amount of flour you need depends on the size of your egg and the size of the eggshell half you use to measure the milk.

Salt is completely optional. I'm sure the original recipe called for it, but if you cook in salted water or broth you really don't need it.

I tend to roll these noodles pretty thick, and even fresh they take a while to cook when they're thick. I suspect they're maybe halfway to being dumplings.

Thanks Cath!

Wow I cant wait to try the milk instead of water method. Very cool.

One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this.

Any ideas for stuffed pasta from you all?

[Sun]

Since we are talking about Tiramisu I thought that I would post a recipe.

This one is pretty close to my own. If you do not use alcohol, substitute more espresso for the rum:

Giada's Tiramisu

[Ursy]

Originally Posted by Sun

Thanks Cath!

Wow I cant wait to try the milk instead of water method. Very cool.

One of my Chef buddies just got a new pasta machine from Italy and is dying to play around with it with some friends. Maybe I will talk him into rolling out some sheets with me and we can stuff some pasta. Maybe Tortelloni or something like this.

Any ideas for stuffed pasta from you all?

I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes...ruffle-oil.htm

Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.

I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!

[Sun]

Originally Posted by Ursy

I've been wanting to try this one from Masterchef Australia a couple of years ago. The judges raved about this one - it's fennel and prawn tortellini with chipotle truffle oil (note that a user comment on the recipe suggests a typo in the amount of truffle oil, she suggests it might be way too much).
http://www.masterchef.com.au/recipes...ruffle-oil.htm

Or if you're going for simplicity, 50/50 ricotta/goat cheese, plus egg and fresh lemon zest.

I also want to try a pansotti with herbs and cheese with a creamy walnut sauce - have had the recipe on my "must try" list for ages. Thanks for reminding me!

That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.

Your goat cheese/ricotta idea is a good one. I may do that and add spinach.

[Ursy]

Mandu are cute. They look like won tons - they're fun to make

Rose muffins sound interesting!

Lavender was a fun experiment, but it's quite strong. I didn't make it a regular part of my rotation. I did make some lavender salt though, which is lovely on fresh tomatoes. Bek likes it for the novelty factor.

Tiramisu - I could totally see how you'd get a marriage proposal for a good tiramisu

[Sun]

Originally Posted by lusciouskiwi

Good Tiramisu is .... good. Sigh.

Rose flavouring is very popular here in Malaysia. Rose cordial, etc. A mate gave me some rose muffins that other day. They were ok - I think it was the texture, not sure. I love rose Turkish Delight. Then again, any flavour of Turkish Delight gets my vote.

Tiramisu apparently has a magical effect on certain femmes (or at least one certain femme) so Butch's take note. Learn to make a good Tiramisu

In all seriousness...Turkish Delight..*sigh* I have no words. Fabulous does not even seem adequate.