Sabelmouse

i made this gorgeous chocolate cake last night that consists of nothing but 6 eggs, 400 gr melted chocolate [45% cocoa] and a large cupful of ground almonds though half almonds /half spelt flour works too.

melt choc, add eggs, beat, add almonds/flour with a teaspoon of baking powder mixed through, stir gently, bake at 160 c for 40-50 mins.

i also made ganache with another 100 gr of choc and equal amount of cream.

3 notes
In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I’d teach. I made them by the sheet pan for catering jobs; they were extremely popular, even though I now know that the crusts I made in those days weren’t very good, and the formula I used for the custard wasn’t nearly as satisfying as the formula I use now.


http://zesterdaily.com/cooking/falling-love-quiche/?utm_source=hs_email&utm_medium=email&utm_content=12370418&_hsenc=p2ANqtz-83EoUEF_CNcBXe1im-y5ECdpaoH23QDrGl9_wOuxCctPxVfJVd6Bzv95rVC1u8evisezn-Szeoqzw6RGBl2ucbO5P6Sw&_hsmi=12370418

In the heyday of 1970s vegetarianism, quiche was the go-to dish. Everybody was making them. When I taught vegetarian cooking classes then, quiche (not the classic quiche lorraine with lardons, of course) would be one of the first recipes I’d teach. I made them by the sheet pan for catering jobs; they were extremely popular, even though I now know that the crusts I made in those days weren’t very good, and the formula I used for the custard wasn’t nearly as satisfying as the formula I use now.


http://zesterdaily.com/cooking/falling-love-quiche/?utm_source=hs_email&utm_medium=email&utm_content=12370418&_hsenc=p2ANqtz-83EoUEF_CNcBXe1im-y5ECdpaoH23QDrGl9_wOuxCctPxVfJVd6Bzv95rVC1u8evisezn-Szeoqzw6RGBl2ucbO5P6Sw&_hsmi=12370418

1 note
Sharp practices: Hugh Fearnley-Whittingstall’s mustard recipes
Grainy or smooth, slightly sweet or slightly bitter, fiercely hot or hardly hot at all: there’s a mustard to pep up just about any dish

Sharp practices: Hugh Fearnley-Whittingstall’s mustard recipes
Grainy or smooth, slightly sweet or slightly bitter, fiercely hot or hardly hot at all: there’s a mustard to pep up just about any dish