Those are what we call scones in New Zealand - and we use butter. (I think you put eggs in scones in America?) You mix the liquid in JUST until the dough sticks together in a ball, then you tip it out onto your floured board and don't actually knead it at all - you just sort of pat it out into a rectangle and cut it out.
This is the first time I've heard of baking the meringue. Whenever I've made it I've poached the meringue in the sweetened milk prior to making the custard with it. And your recipe looks as though the meringues were hot? Cold. The meringue is soft and fluffy, not crisp at all.
Yes, tinned beetroot it is, and the same here in New Zealand. When we put pineapple on it, however, it's called a Hawaiian Burger, and it'll often have a bit of ham in it as well. Those beets you have look kind of pale too - our tinned ones are dark dark red, and stain everything you drop them on.
It's the beginning of winter here. I already have carrots, parsnips, beetroot, spring onions, butter beans, mesclun mixed greens, and rainbow silverbeet (Swiss chard with different coloured stems). The runner beans have finished. The raspberries are doing a second fruiting, grapes are ready and I've got a heap of olives on the tree - whether they'll ripen or not I can't tell yet. Limes, lemons and tamarillos (tree tomatoes) in the glasshouse. Cape gooseberries behind the glasshouse, they need harvesting. Gooseberries, rhubarb, blueberries (hopefully they'll start producing soon anyway). I'm just planting seeds of broad beans (fava beans), more silverbeet, and spinach. Broccoli seedlings are nearly ready to plant out. Garlic will get planted in June. More coriander (cilantro) coming on in the glasshouse, but that and the basil mostly live in pots in the kitchen, as do the chillis. There's always thyme, sage, marjoram, rosemary, mint, and parsley in the garden
Goodness, I hadn't realised how much I grow until I listed it out like that! It's not a very big garden either.
Single malts are too damned expensive to mix. Nothing wrong with a proper Whisky Sour (the short one, basically whiskey, lemon juice and syrup) but I wouldn't waste a single malt on it - use a blend for a cocktail.
I agree with saradlr, although I am from the other end of the world - New Zealand. I was astounded when I fried a slice "bacon" in America - I ended up with a pan full of fat with a little crispy chip thing floating in it! We do have streaky bacon here, but it doesn't disappear into a pool of fat when you cook it.
And where is the pastry in this pie? Bacon and egg pie needs to have delicious buttery flaky pastry above and below the bacon and eggs. Mmmmmm, if only I wasn't dieting I'd go and make one right now.
I just made these - despite the heat outside. I took sadiepix advice and added cheese as well as ham. I invested in lard but forgot buttermilk - so I soured regular milk with vinegar.
In a word - heaven!
Always cut the butter in cold. Warm butter will make wet hard biscuits. Akin to pie crust, if the butter gets too warm, you get wet nasty crust.
When stirring by hand, you have to make sure any dough you are going to knead is really cohesive, and the elastic properties of the flour are brought out. If you under stir, you get something like drop biscuits (Also good, but more like quick bread than flaky rolled biscuits.)
Sadly, lots of people see the word "knead" and then beat the heck out of the dough, when it really is more like what bronwyn mentioned above, it's just to bring the dough together and not make it firm and airless like a dense bread.
Her "light knead" is just that, a few quick movements to bring the dough together enough to cut. Same with the rolling, don't push on it like pie crust or cookie dough, the pin is used just so the dough is smooth. You can pat it out and have the same effect. Biscuits are a pastry in my world, and you are always gentle with pastry! :)
Hand-mixing is the best way for some things. I love my mixers, but some things just get too tough in them.
If it was not 90 degrees out, I would make some this week! Sadly, it's gotta cool down before I turn the oven on again...:)
Thank you for the tips. If you substitute butter for lard, would you left it soften or cut it in cold? For scones you would cut it in cold, I believe, but perhaps biscuits call for a different (softer, less crumbly) texture?
I was surprised that she calls for the dough to be stirred until it was stiff and then for a few minutes more. But I had previously followed her instructions for stirring up a pound cake by hand and was more than satisfied with the results!
The meringues were cool by the time we ate them, but for some reason I thought they were supposed to be very light and crisp throughout, like a meringue kiss cookie. Maybe I have just never eaten a proper meringue?
That is interesting about the poaching...I only looked at 2 recipes, Ina and Julia Child. Ina bakes them in individual dollops, Julia bakes the whole mess up in a casserole dish and then carves it into chunks. The Larousse Gastronomique recommends cooking the egg whites and sugar in a bain marie. I think I definitely would have liked the taste of the meringues better if they had been poached in sweet milk.
Has anyone made/had zuppa inglese? This is another custard treat I want to try.
Yep, when I had Ile Flottante in France, the meringues were very marshmallowy, with not even a "skin" like marshmallows, and certainly not crispy. I would describe them as the inside of the meringue on top of a pie...definitely no crust. I imagine they must have been poached, as previous posters said.
Having said that, humidity could certainly play a role...but if your guests are putting your dishwasher out of business, I'd say you're probably OK. =)
Definately tinned beetroot on a burger. Messy and delicious. Hold the egg for this Aussie though please. And avocado and mayonnaise? I don't think so. Where's the sliced tomato & lettuce? Where's the tomato sauce?
Yeah gmerall, I want to know what happened to Vegemite in the US. I have not seen if for at least a year. I stopped buying sliced bread, because what's the point?
I realize avocado is not used on the "genuine article" but I need to say that the use of mayo anywhere in proximity to avocado is just wrong, wrong, wrong. Otherwise, this looks pretty interesting. I love beets.
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