So, my friend Phil came around for dinner last night. He's allergic to a whole bunch of foods, most significantly for desserts is his dairy allergy
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I've been buying nuttelex for years, and only discovered one day recently while lazily waiting for my toast I read on the container that it was dairy free! I didn't even know! It tastes so good!!
I adore a good lemon tart. It has to be quite tart though, so there's a pucker in the mouth and the slightest cringe. Too much sugar kills that, which is why I say kudos for dialing the sugar back.
But then, I'm inclined to dial sugar back in like 99% of recipes, anyway. I seem to be quite sensitive to its taste now (the result of eating lots of "real" food, I guess).
Oh, I used to love mint slice, before going GF! I had no idea the mint part was as simple as butter and icing sugar, though. Revelation!
I really need to cook more; long hours at work and being uninspired has killed it for me, of late.
I agree, with my old lemon tart recipe I used very little sugar. With this one I wanted to at least stick roughly to the recipe before modifying it too much, but will definitely be halving the sugar next time (and oh my, there WILL be a next time).
I found the quality of the lemons is a huge deal. I ended up using 3 types, a couple of those small, almost orange-coloured, fairly sweet home-grown ones, two enormous home-grown ones and a couple from the shop, and would love to do one just with the first variety. The fresh zest from those smells amaaaazing.
I'm not sure what's in the filling of commercial mint slices, but it's got to be something fairly similar, the stuff we ended up with tasted similar. Would be easy to make a GF version! :D
I find cooking really relaxing and rewarding, and a much more satisfying way to chill out than watching TV or something. I may be slightly cooking-obsessed however.
Comments 4
om yum i want mint slice bikkies :)
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But then, I'm inclined to dial sugar back in like 99% of recipes, anyway. I seem to be quite sensitive to its taste now (the result of eating lots of "real" food, I guess).
Oh, I used to love mint slice, before going GF! I had no idea the mint part was as simple as butter and icing sugar, though. Revelation!
I really need to cook more; long hours at work and being uninspired has killed it for me, of late.
Reply
I found the quality of the lemons is a huge deal. I ended up using 3 types, a couple of those small, almost orange-coloured, fairly sweet home-grown ones, two enormous home-grown ones and a couple from the shop, and would love to do one just with the first variety. The fresh zest from those smells amaaaazing.
I'm not sure what's in the filling of commercial mint slices, but it's got to be something fairly similar, the stuff we ended up with tasted similar. Would be easy to make a GF version! :D
I find cooking really relaxing and rewarding, and a much more satisfying way to chill out than watching TV or something. I may be slightly cooking-obsessed however.
Reply
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