our blackberries are still very green, but I found the perfect spot and am monitoring the ripening carefully! I am planning to make jam and my old favourite blackberry and apple slices.
Lovely recipe up there, pity the child is allergic to almonds. Anyway, for people who would try it, keep the egg yolks to make creme brulee, or breton cake. Recipe is dead easy: mix together 250g sugar and 250g plain flour. Add 250g cold butter in small pieces and rub until it looks like breadcrumbs. Add 6 egg yolks. Mix well, knead a bit, bring to a ball and flatten with your hand in a round buttered cake tin. Glaze with egg yolk, draw some criss cross pattern on the surface with a fork. Bake at 150 degrees for about 45 / 50 min.
I suppose this sauce would work well with duck breasts too…They are usually paired with something sweet…
Where would be a good place to buy venison? Fallon & Byrne?
Thursday 2 September, 2010 at 1:32 pm
our blackberries are still very green, but I found the perfect spot and am monitoring the ripening carefully! I am planning to make jam and my old favourite blackberry and apple slices.
Lovely recipe up there, pity the child is allergic to almonds. Anyway, for people who would try it, keep the egg yolks to make creme brulee, or breton cake. Recipe is dead easy: mix together 250g sugar and 250g plain flour. Add 250g cold butter in small pieces and rub until it looks like breadcrumbs. Add 6 egg yolks. Mix well, knead a bit, bring to a ball and flatten with your hand in a round buttered cake tin. Glaze with egg yolk, draw some criss cross pattern on the surface with a fork. Bake at 150 degrees for about 45 / 50 min.
Friday 3 September, 2010 at 9:09 am
I suppose this sauce would work well with duck breasts too…They are usually paired with something sweet…
Where would be a good place to buy venison? Fallon & Byrne?