|
Baking
Nov 10, 2015 0:36:26 GMT
Post by Deleted on Nov 10, 2015 0:36:26 GMT
Kosher Sephardic biscochos for a "bachelor of a certain age" neighbour of ours who has been diagnosed with a grave illness. I made them for him once after he cajoled me for a long time and I never heard the last of it. "Lizzy, COOKIES!" would come thundering through the trees whenever he saw me, and I would duck. Now, I've spent a few hours (labour intensive, or what!!! these damn things) making a batch. He's not eating much since the diagnosis, so I'm hoping these will cheer a little. And of course, a good dose of ex-Catholic guilt is baked into each and every one of them, because I'm such a sinner for not baking them sooner.
|
|
|
Baking
Nov 10, 2015 1:24:16 GMT
Post by bixaorellana on Nov 10, 2015 1:24:16 GMT
That's super thoughtful, Lizzy, and your biscochos are more perfect & beautiful than any magazine illustration.
What makes them "Kosher Sephardic"?
|
|
|
Baking
Nov 10, 2015 1:27:33 GMT
Post by mich64 on Nov 10, 2015 1:27:33 GMT
Very nice Lizzy!
|
|
|
Baking
Nov 10, 2015 1:46:53 GMT
Post by Deleted on Nov 10, 2015 1:46:53 GMT
That's super thoughtful, Lizzy, and your biscochos are more perfect & beautiful than any magazine illustration. What makes them "Kosher Sephardic"? They're actually pareve, being made with oil. I was emailed the recipe by the neighbour in question a few years ago. Along with an entire scanned Sephardic cookbook in case I was inspired to make anything else. www.leahcookskosher.com/show_recipe.php?id_recipe=26
|
|
|
Baking
Nov 10, 2015 3:25:24 GMT
Post by htmb on Nov 10, 2015 3:25:24 GMT
Beautiful, Lizzy!
|
|
|
Baking
Nov 10, 2015 4:04:55 GMT
Post by bixaorellana on Nov 10, 2015 4:04:55 GMT
I'm impressed! Except for knowing not to seethe a calf in the milk of its mother, I couldn't produce anything kosher.
|
|
|
Baking
Nov 10, 2015 13:50:33 GMT
Post by Deleted on Nov 10, 2015 13:50:33 GMT
They really look quite professional.
|
|
|
Baking
Nov 10, 2015 23:12:54 GMT
Post by lagatta on Nov 10, 2015 23:12:54 GMT
Those are lovely. But I wonder why her book would call for canola oil rather than olive oil, which is obviously what they were originally made with.
Most things Sephardic people eat would be kosher without thinking about it, but in all the monotheistic religions, there has been a growth in strict observance and labelling.
|
|
|
Baking
Apr 4, 2016 21:34:51 GMT
Post by Deleted on Apr 4, 2016 21:34:51 GMT
Butternut squash, marscapone and sage tidbits.
|
|
|
Baking
Aug 15, 2016 23:16:43 GMT
Post by Deleted on Aug 15, 2016 23:16:43 GMT
We picked the blackberries this weekend, and the fraise des bois are from my garden.
|
|
|
Baking
Aug 16, 2016 7:44:34 GMT
Post by Deleted on Aug 16, 2016 7:44:34 GMT
That looks great.
|
|
|
Baking
Aug 16, 2016 12:22:26 GMT
Post by htmb on Aug 16, 2016 12:22:26 GMT
You definitely have an artistic flair that shows through in your baking, Lizzy.
I hadn't seen your butternut squash creations before now. Very pretty, too.
|
|
|
Baking
Aug 16, 2016 14:16:43 GMT
Post by lagatta on Aug 16, 2016 14:16:43 GMT
Yes, those are beautiful things. Nutritious, too.
|
|
|
Baking
Aug 26, 2016 7:08:55 GMT
Post by rikita on Aug 26, 2016 7:08:55 GMT
Mick, that is stunning! I take it that is a rolled fondant icing for the cakes? And what flavour was it? Chocolate? I saw this video today and I absolutely must make these apple roses soon. i also want to do that now ...
|
|
|
Baking
Oct 17, 2016 15:28:43 GMT
Post by rikita on Oct 17, 2016 15:28:43 GMT
currently trying to make them. not as easy as it looks. and i can't imagine them needing 45 minutes, but then, our oven only has one temperature setting and that often leads to burning, so i guess i just gotta check constantly. also, it took me a lot longer than the 2.40 minutes in the video ... more like an hour for preparation ...
|
|
|
Baking
Oct 17, 2016 17:07:55 GMT
Post by bjd on Oct 17, 2016 17:07:55 GMT
How did they turn out, Rikita? I remember thinking I have to try to make those apple roses when I first saw the video.
|
|
|
Baking
Oct 17, 2016 22:40:19 GMT
Post by rikita on Oct 17, 2016 22:40:19 GMT
not sure taste-wise yet, as i made them to take to the office tomorrow, we have the tradition of that whoever has a birthday brings some cake ... but it was not that easy. first of all there was too much liquid - next time i will add less water to the apricot preserve. and rolling them was not easy, the apple slices kept trying to slip out. and then the main thing is - in the video she is using a silicon form, but since she does not say it has to be one, i thought i will be fine with a metal muffin pan and muffin paper forms. well, anything that spilled out over the top of the papers stuck to the pan, and due to the fat in the dough, the papers kind of soaked through and stuck to the pan as well. in the end, i had to remove them from the pan with a knife, which meant part of the paper got torn. put them in new papers and baked them a bit longer like that, without muffin pan. they looked alright after that, will see how they will look tomorrow ... and well, if they taste good then making more might be a reason to buy such a silicon form ...
|
|
|
Baking
Jul 13, 2017 12:27:07 GMT
Post by Deleted on Jul 13, 2017 12:27:07 GMT
Yesterday I made a fig clafouti. (I know that traditionally they are made with cherries but we don't have cherries here). Anyway, I hadn't made one in quite some time. It turned out beautifully although, I wish I had put more figs in the filling/mixture because it wasn't raised up enough to my liking. We had it with a wee bit of vanilla ice cream.
I'm going to try and do one with peaches which are currently in season.
|
|
|
Baking
Jul 13, 2017 15:16:40 GMT
Post by bjd on Jul 13, 2017 15:16:40 GMT
Small plums work well too, casi.
|
|
|
Baking
Jul 19, 2017 7:42:44 GMT
Post by rikita on Jul 19, 2017 7:42:44 GMT
what is clafouti?
|
|
|
Baking
Aug 8, 2017 17:26:42 GMT
Post by kerouac2 on Aug 8, 2017 17:26:42 GMT
|
|
|
Baking
Aug 8, 2017 17:27:52 GMT
Post by kerouac2 on Aug 8, 2017 17:27:52 GMT
|
|
|
Baking
Aug 8, 2017 17:49:43 GMT
Post by bixaorellana on Aug 8, 2017 17:49:43 GMT
What's wrong with the crust? It looks really nice!
|
|
|
Baking
Sept 6, 2017 15:33:12 GMT
Post by cheerypeabrain on Sept 6, 2017 15:33:12 GMT
Treated myself I've made some bread and stuff but made this today. Sweet crisp pastry, home made strawberry jam, whole saphire raspberries, frangipane sponge and almond slivers.... Bakewell pudding. Fab-u-lous.
|
|
|
Baking
Sept 6, 2017 16:36:26 GMT
Post by bjd on Sept 6, 2017 16:36:26 GMT
My son, who bakes his own bread every day in Canada, has one of those Kitchen Aid machines. He said it's expensive, especially the accessories, but really worth it. He even has the ice-cream maker tool with it.
I had a Bakewell tart/pudding in Bakewell in the Peak District national park -- I had never heard of them before that.
|
|
|
Baking
Sept 6, 2017 17:11:50 GMT
Post by kerouac2 on Sept 6, 2017 17:11:50 GMT
I am feeling a need to bake a mirabelle tart in the coming days, just to honour my grandmother, who was a specialist in this item.
|
|
|
Baking
Dec 17, 2017 22:38:41 GMT
Post by cheerypeabrain on Dec 17, 2017 22:38:41 GMT
Had a housefull last weekend. I baked up a storm sausage rolls,cold roast beef, parmesan and parma ham crispy swirls and a white chocolate mudcake with dark chocolate ganache and sugar unicorn sprinkles...aside from preparing salad and crispy rosemary and black pepper baby potatoes the rest of the table was courtesy of Marks and Spencers deli selection and bakery c1.staticflickr.com/5/4729/27339958359_041777615d_c.jpg
|
|
|
Baking
Dec 18, 2017 1:58:57 GMT
Post by bixaorellana on Dec 18, 2017 1:58:57 GMT
I just ruined my touch-screen monitor by licking it real hard.
What a gorgeous, tempting presentation, Cheery!
|
|
|
Baking
Dec 18, 2017 7:14:49 GMT
Post by bjd on Dec 18, 2017 7:14:49 GMT
Good to see you are using your machine, Cheery. It all looks delicious.
|
|
|
Baking
Dec 18, 2017 19:55:22 GMT
Post by cheerypeabrain on Dec 18, 2017 19:55:22 GMT
I love my mixer
|
|