I'm loving this dehydrated fruit lark - I did some lemon flesh and rind to avoid gratering my fingers by mistake when flavouring things.
A friend came over for tea, tried a proffered quarter-slice of dehydrated lemon, and then pulled the most wonderful face I have seen all week. It was like a puffer fish that had been fed fresh rhubarb stalks without dipping in sugar.
Dehydrating lemon flesh seems to concentrate the flavour acceptably well . I shall use them to add zing to things that need a surprise added - foil baked fish?.
Fed said friend sea bream and hot vinaigrette, followed by home made blueberry and apple crumble, to compensate. And what turned out to be a beautiful wine called Lobster Shack Chardonnay - Viognier - Chenin Blanc blend from Laithwaites.
(Not much idea about Viognier as a grape but it tastes very nice.)
“Rivers know this ... we will get there in the end.”
There is a recipe called Gache Melee which is a batter type cake mix with raw apple slices. I will try and find my tatty copy for the method but if you google it I am sure you would find it. I found this recipe in a very antiquated WI recipe leaflet of local Guernsy recipes, along with bean jar, ormer casserole{abalone} etc.
I add grated lemon rind and ground ginger to apple puree for a pie filling. It tastes rather like pineapple.
I lay a sheet of cling film over the bun tins before filling and freezing. Easy to pop out and each can can be wrapeed individually to avoid them sticking together in the freezer when bagged up.
I am in the middle of making a couple of jars of apple,ginger and lemon jelly plus an apple tart and some frozen puree to use in sweet or savoury cooking. Apple sauce with pork etc.
I have had a quick look on line and there are several versions of Gache Melee. Very easy to make. The traditional recipe uses suet which for some people these days is a big No No. It is easy to replace the suet with butter or margarine. One important fact seems to be not to use ceramic or pyrex dishes to cook it in. It gives you a sticky bottom! Definitely not one wants. The jelly I made is lovely, made from the tiny underdeveloped apples and manky fruit from my eater. The pulp was sieved, half frozen as sauce to go with roast pork dinners etc. and the other half was used to make a dozen individual tarts using sweet shortcrust pastry. Ate 2 whilst still warm. Chef's perogative, and
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A friend came over for tea, tried a proffered quarter-slice of dehydrated lemon, and then pulled the most wonderful face I have seen all week. It was like a puffer fish that had been fed fresh rhubarb stalks without dipping in sugar.
Dehydrating lemon flesh seems to concentrate the flavour acceptably well
Fed said friend sea bream and hot vinaigrette, followed by home made blueberry and apple crumble, to compensate. And what turned out to be a beautiful wine called Lobster Shack Chardonnay - Viognier - Chenin Blanc blend from Laithwaites.
(Not much idea about Viognier as a grape but it tastes very nice.)
Tried a couple of dehydrated Bramley rings under the cheese in cheese on toast.
Adds an interesting note and they have the time to sink in, but not totally convinced
F
The recipe was a basic Be-Ro sponge (100g eggs:100g sugar:100g self-raising flour), apple segments and sugar sprinkle. Baked at 180C until cooked.
Nice.
I add grated lemon rind and ground ginger to apple puree for a pie filling. It tastes rather like pineapple.
I lay a sheet of cling film over the bun tins before filling and freezing. Easy to pop out and each can can be wrapeed individually to avoid them sticking together in the freezer when bagged up.
I am in the middle of making a couple of jars of apple,ginger and lemon jelly plus an apple tart and some frozen puree to use in sweet or savoury cooking. Apple sauce with pork etc.
I like older recipes, including wartime ones - my mum used to occasionally make Mock Crab right up until she became too dependent to do it.
Now where's that peacock to roast?
Definitely not one wants.
The jelly I made is lovely, made from the tiny underdeveloped apples and manky fruit from my eater. The pulp was sieved, half frozen as sauce to go with roast pork dinners etc. and the other half was used to make a dozen individual tarts using sweet shortcrust pastry. Ate 2 whilst still warm. Chef's perogative, and
Ceramic dishes should be OK here, as they are eaten directly.
You put a pool of cream on top so it has bits of apple poking out like the Azores.