kindkit: Two cups of green tea. (Fandomless: Green tea)
[personal profile] kindkit
Today has been my day to try new recipes and screw them up. *sigh*

I wanted to finally make some mini-pavlovas; the last time I meant to, I didn't get around to it right away and then left the egg whites in the fridge for a couple of days and was not sure of their safety. So today I whipped up the egg white mixture, spooned it out into circles, put them in the oven . . . and then discovered that I had forgotten to add the necessary cornstarch (cornflour) that makes them marshmallowy pavlovas instead of crunchy meringues. Also, the sugar didn't dissolve properly, so they'll be grainy. They'll probably still be usable--if I can't make pavlova, I'll make Eton Mess--and next time I'll know what to do to get it right, but it's still frustrating.

Incidentally, I used the toasted sugar that I made a while back in the meringues, and even in the uncooked mix the caramel flavor was absolutely lovely. I just have to whirr the sugar around in the food processor next time, to make it finer.

With the leftover egg yolks, I decided to make some creme patissiere. It turns out that a crucial thing about creme patissiere, which my recipe didn't tell me, is that you boil it. Not for long, but it has to boil or it won't thicken enough. I of course didn't boil mine, because what idiot boils an egg custard? So now I have a perfectly nice pouring custard that is not creme patissiere.

I had been planning to make a version of Paul Hollywood's Potato, Onion, and Cheese pie today, adding some dandelion greens to the original recipe and substituting feta cheese for some of the cheddar. But since this seems to be the day of baking fail, I will wait for tomorrow, when I'll also bake the bread I started today.

In other recent cooking, I sauteed the rapini from last week with some garlic, then added it to pasta along with goats' milk ricotta (it was on sale, and I thought "oh, why not?") and just a little cream to bind it all together, since the ricotta's texture was more curdy than creamy. It was quite nice.

The black radishes that I bought on an experimental whim were, to my taste, not very good. The flavor isn't much different from ordinary radishes, perhaps a bit spicier, but they are dense and chewy rather than crunchy. I found them unpleasant to eat and ended up guiltily throwing a couple of them away. Supposedly you can cook and mash them but when I've cooked daikon I haven't loved it, so I didn't bother.

This isn't quite cooking, but the other day I, a former confirmed salad hater and then more of a lettuce-hater, voluntarily made and ate a salad of just lettuce. I had bought a nice little variety pack of interesting lettuces, and I had also bought some walnut oil; these two things seemed meant for each other and I thought any other guests at the party would be too many. So, lettuce, walnut oil, and lemon. It was pretty good. I wouldn't want one every day (well, maybe a little one as a side dish, but since salads involve some time consuming washing and spinning dry of lettuce, when I make one I tend to make a big one), but pretty good.
Identity URL: 
Account name:
If you don't have an account you can create one now.
HTML doesn't work in the subject.


If you are unable to use this captcha for any reason, please contact us by email at

Links will be displayed as unclickable URLs to help prevent spam.


kindkit: A late-Victorian futuristic zeppelin. (Default)

October 2017

8910 11 1213 14
151617181920 21

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Oct. 24th, 2017 12:16 am
Powered by Dreamwidth Studios