[COLOR=#000000]Wish on!! :p[/COLOR]
[quote="Brunneria, post: 583328, member: 0"][USER=41816]
Mind you, I could photo a bag of pork scratchings ok...)
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[COLOR=#000000]Are they the Awfully Posh ones? 'd need to photograph those on a silver salver, no less...
I think it was Robert that started us off on the photos kick - only trouble is if you take too long and then do a pre meal test, once hot things are no longer.[/COLOR]
[quote="Brunneria, post: 583328, member: 0"][USER=41816]
And could I have your almond shortbread recipe? With cheese option?
Oh. How did it turn out red?
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My cheesey shortcake thing is actually a modified microwave cheese scone recipe that doesn't rise! So I also don't have any timings etc for a conventional oven.
Instead of the usual SR flour I use a mix of milled golden flaxseed and ground almonds, and it's a combination of the flax and paprika that colour it - and also my hands whgen I'm done mixing!
4oz milled flaxseed
2oz ground almonds
teaspoon mustard powder
teaspoon paprika
pinch salt & pepper
approx 2 teaspoons of baking powder
1 1/2 to 2oz grated cheese ( I use a mix of cheddar & parmesan
2oz (hard) salted butter
almond milk
Mix all the dry ingredients in a bowl (sift the baking powder, mustard & paprika)
Grate, add, and mix in the cheese
I sometimes (if it stays hard enough) grate in the butter which is a bit messy, otherwise I add it and chop up fine with knife; when it starts looking like crumble I start kneading it, then add just a tiny bit of milk to bind it, and finish combining it into a firm ball.
Line a suitable microwave proof container with baking parchment (I use a dinner plate or flattish pyrex pie dish, pop the mixture l into the centre, and flatten it out with your hands to make a disk slightly smaller than the baking parchment. If the edges crack just knead them back together again. I then cut into 8 segments with a knife (this helps later when its cooked) , and sometimes do a bit of pricking with a fork. Cook in microwave for 5 1/2 to 6 mins, I use a medium setting on my current microwave, but used high on my older one. When done re-cut with knife to separate the segments, and rest he container on a cooling rack for a short time, then slide off the the container and leave till completely cool. It should be firm and crunchy and possibly slightly crumbly, but if you leave on the plate the bottom if the pieces may stay a bit too moist. It needs to be stored in the fridge.
If I want a savoury crumble topping, I just break a piece up, and I save all the bigger crumbs that I might get when slicing!
And as a bonus my (sweet) shortcake is made in a similar fashion, but is not quite so reliable!
6 oz ground almonds
about 1 1/2 oz butter (I use unsalted Kerrygold)
sweetening to taste if required
(I use about 10-15 drops of liquid stevia)
Place ground almonds in a bowl, add the sweetener and mix in.
Add the chopped or grated butter, and carry on rubbing in till it looks like crumble, then knead into a firm ball. If it feels too greasy then add more ground almonds, as I think too much fat tends to make it too crumbly when cooked. My batches sometimes are very fragile and sometimes OK. It may work better with a "proper" sugarr substitute?
Place on baking parchment in flat container, pat into a disk, slice in to 8 segments, and cook in microwave for 2 1/2 -3 mins on medium. Be careful over timing as this can quickly go sort of burnt in the middle if overcooked or overheated. Rest on cooling rack, re-slice, and remove from container to finish cooling. Again store in fridge. If it falls to bits them I use it as a crumble topping.
Robbity[/user][/user]
