in our kitchen book

just Sebbinette! Messages : 639 Date d'inscription : 2009-10-10

Thanks a LOT Ree :hug:

I'm too much of a blonde to do all that conversion Sleep

American Divesline Messages : 1643 Date d'inscription : 2007-10-19

sebbinnette wrote:: Thanks a LOT Ree I'm too much of a blonde to do all that conversion

Not too much a blonde- just not used to cooking the way we American's do Wink

I want to convert Bridge's cake too-- yummy!!

Reb's recipe is pretty standard- sounds absolutely yummy also!!

Irish Divesline Messages : 4328 Date d'inscription : 2007-09-16

Bridge wrote:: I'm back soon with a pic of my (just out of the oven) cake

Any chance of a slice........without the sin!!! Twisted Evil

I'll be expecting one of those when I come back for a visit, Bridie!! Very Happy

Admin Messages : 4920 Date d'inscription : 2007-08-05

Ree wrote:: Bridge-- to convert to gluten free

add 1/4 teaspoon Zantham gum and instead of all purpose flour keep the cornstarch and use your rice flour 1/2 cup and sweet rice flour 1/4 cup

Oh they all said it was a yummy cake... Ree I was in the mood to done one with rice flour but I was having a roll of pastry in the fridge so!!
my real problem is with xantham gum, very difficult to find some here in Chambéry
Reb... sure I'll bake you one of these! no problem!

Messages : 271 Date d'inscription : 2010-06-02

sebbinnette wrote:

Debbie wrote:: Sebbinnette-

I did something wrong. It came out hard as a rock. I also think I used the wrong sized pan.
This was to taste like a desert cake?

What yew done to my cake! Shocked

Dont worry,sh*t happens Wink

How long did you bake it? you need to check it everynow and then with a knife. Stab it inside the cake,and if there's no more dough sticking on it,its ready.

It is a salty cake.It isn't sweet.... Wink

this is how it turned out for me

in our kitchen book - Page 2 258as1e

Note,this one was made with shrimps instead of ham,but the recipe is exactly the same Wink

Sorry, I don't know what when wrong but I had to throw my cake out. It did not look anything like your gorgeous cake Sebbinnette! I think cooking it an hour was a big mistake.

I must try Sebbinnette's cake again!
I also want to try Bridge's cake and Irish Rebel's potatoes and ham.

Question for Irish Rebel about the ham. Is the ham already cured? Or is it a freah ham?

Debbie,dont worry,,,Like i said,shit happens Wink

always check on the cake,if he's ready,take him out et voila,,, Wink

Messages : 271 Date d'inscription : 2010-06-02 Localisation : USA

Its for a fresh ham Wink

Irish Rebel wrote:: Its for a fresh ham

But now,we bugger the ham for a moment.... Laughing

Time for some DRINKS Twisted Evil

I'll start with a personal favorite of mine Wink

CAIPIROSKA

You'll need....

A lime (untreated)

Brown Sugar

Ice cubes

A mortar (looking like this in our kitchen book - Page 2 07.03.2.040-moerser-serpentin_p1

)

And Vodka (I always use Green bull vodka liquor in our kitchen book - Page 2 Vodka_gruen-k

I prefer it to the original vodka since it fits much better IMO)

Cut a half of the lime into quarters,add them into the mortar along with 3-4 tea spoons of sugar and crush.(You can also do it in a bowl and crush it using a large spoon if you don't have the mortar)Crush gently and not too much otherwise too much of the bitter aroma of the lime peel will get into the juice...

Add them into a long drink glass,add the ice (cubes or crushed) and add the vodka...As much or as little as you like Wink

Nastrov'je xxq

sebbinnette wrote:

Irish Rebel wrote:: Its for a fresh ham

But now,we bugger the ham for a moment.... Laughing

Not literally I hope.....but after a few glasses of that drink, who knows what will happen? Laughing

Irish Rebel wrote:

sebbinnette wrote:

Irish Rebel wrote:: Its for a fresh ham

But now,we bugger the ham for a moment.... Laughing

Not literally I hope.....but after a few glasses of that drink, who knows what will happen? Laughing

We need to try it out what happens........ Twisted Evil