dunelm
Master
Oh dear, this pioneer stuff is a bit hit and miss isn’t it, but thank you for being the first. Will cross the not so fancy pizza tray off the list.
Love Kew Gardens
Hi all. Didn’t manage to post yesterday so catching up.
@maglil55 sorry about your niece’s letter.
@shelley262 stunning pic.
Two OMAD days as spent most of yesterday and today walking about in the sun - yesterday at Kew Gardens and along the Thames Path to Richmond; today running errands first to Ikea and ultimately walking home the scenic way from John Lewis.
Yesterday’s meal was flavour of the thread - roast lamb, minus rosemary as I forgot to buy it. Dessert was various combinations of 85% chocolate, almond butter and cream.
Today has been a day of trial and - mostly - error. @dunelm @maglil55 I bought a pizza tray with holes in it. Not a success: 1) too big for oven, but carried on regardless and tilted it/forced it in; 2) soggy bottom remained. Very tasty though and made a double sized one so have half left for another day. Dessert was another experiment. A recipe for low carb creme eggs popped up on my Facebook feed yesterday - either Diet Doctor or low carb program, I think. Didn’t save it, but tried to recreate it using round moulds from Lakeland. Basically 90% chocolate shells filled with a mix of double cream, cocoa and almond butter. Hmmm. Tasted good but not very elegant - chocolate very thick at the bottom and too thin on the sides.
Pictorial evidence attached.
View attachment 32448 View attachment 32449 View attachment 32450
Lovely, thanks for that. I’ll probably accidentally chuck the papers out in a week ir two so this is better.
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
A bit more trivia, in the UK butchers use back slang and sausages are pronounced swags or were where I worked <1970.@Tipetoo thanks for answering the burning question of the day
@Goonergal was the pizza bottom not crisp because you used parchment? I confess I've bought frozen pizza for years, and it's always baked straight on the oven rack. The creme eggs are making my hungry tummy growl lolol
@Goonergal were those moulds silicone? Ive had trouble getting chocolate to stick to the sides of them too when trying to make low carb Bounty bars. I ended up just putting a layer of chocolate on the bottom and a layer of coconut on top.
How was the taste and texture of them? Is there any point asking if these will freeze OK?
Perhaps, but there’s too much oil about in the carnivorous pizza recipe to put it straight in the oven. Experimentation required.
How about having two shelves as close together as your oven allows, with the pizza tray on top and something like a cookie sheet or shallow baking sheet below to catch any fatty drippage? Alternatively, asa th epizza tray isvery wide, you could sit it on the rum of the shallow cookie sheet, provided there'd be a small void to allow air to circulate?
I had wondered about the parchment too.
What are these papers of which you speak? (We read all our news online these days, although we do subscribe to The Times and Sunday Times online.)
Profiterole Triumph!
I made up half the pack which yielded 18 choux blobs the size of small eggs.
Had to cook them in 2 batches, which was a good thing, because the first batch overcooked.
So For the next batch i knocked 20 degrees and 20 mins off the cooking time, and they turned out v well.
After cooking, they were the size of BIG lemons
And this after they had been filled with whipped cream and smothered with my choc sauce (melted 70%lindt with double cream stirred in, with a little erythritol).
Mr B declined the choc sauce, and had his vile Walden Farms caramel sauce instead. But that didn’t deserve a pic because it looked a bit manky.
Will definitely do these again.
These look wonderful but I can’t find your original post - what packet did you use to make the choux?
I also have one of these. Had it a long time (this is a newer model). It cooks the pizza on a stone and the pizza that emerges is very authentic. I am intending using it again with the Dr Almond mix. Would probably work with your mix but it is quite large and quite pricey.Perhaps, but there’s too much oil about in the carnivorous pizza recipe to put it straight in the oven. Experimentation required.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?