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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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7 Jun 20, 07:06 PM |
#31
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Imagineer
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Trifle! In fact I’m supposed to be making one now
Edited at 07:09 PM. |
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7 Jun 20, 07:09 PM |
#32
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VIP Dibber
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As above, I use Chicken Liver Pate. Even if available, I would have ethical concerns re the Force Feeding for Foie Gras.
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2005 onwards.. lots of times! Index of all my Trip and Pretrip reports..https://www.thedibb.co.uk/forums/sho...6#post15662196 Edited at 07:12 PM. |
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7 Jun 20, 07:12 PM |
#33
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Imagineer
Join Date: Jul 17
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I don't follow a recipe. I use 1 x egg white for 2 oz of sugar and multiply it up to how big I want to make it.
Nothing else added, I put oven on 100° and bake for 1 1/2 hours in the evening then switch oven off and allow to dry out overnight. Don't overwhip the egg whites is my tip. |
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7 Jun 20, 07:32 PM |
#34
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VIP Dibber
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That’s great thank you. Is that 100 degrees for a fan oven or normal?
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7 Jun 20, 07:49 PM |
#35
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Imagineer
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My signature recepies are banoffee pie and tiramisu, both so easy to make too
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First visit 1989, last visit March 19. Next holiday Washington, Key West & Orlando May 20. Planning Hawaii for March 21 |
7 Jun 20, 09:18 PM |
#36
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Imagineer
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Cheesy bean lasagne.
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7 Jun 20, 11:39 PM |
#37
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slightly serious Dibber
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sausage casserole
Everyone says it’s the best they have had and can guarantee if I have my mam over for tea and ask what she wants she will say that |
7 Jun 20, 11:44 PM |
#38
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VIP Dibber
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Lasagne , but I add in chorizo which makes it delicious. And stew and dough balls ( dumplings).
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8 Jun 20, 07:15 AM |
#39
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Imagineer
Join Date: Jul 17
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9 Jun 20, 05:06 AM |
#40
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Guest
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I know it is simple but I am known for my chilli with my secret ingredient of coffee, I usually serve in tacos with a bit of salad. I am also known worldwide for my raspberry and white chocolate cheesecake.
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