I refer, in the title for this post, to the misuse of apostrophes in the photo in the previous one. Unpremeditated of As a Dodo has "saved" me tonight, as I didn't know what to post about [and am not helped by the fact that I am still awaiting the digcam battery]! He asks what the "almond's pudding" referred to in the photo is. I think it must be gel and I posted the recipe here last year, when I had few readers! The photos of the dish are here. Do try one of the recipes if you can: Sicilian gel is so zingy, refreshing and surprisingly easy to make!
WL -
ReplyDeleteIf you're interested in food history (and what foodie isn't?), check out the Wikipedia entry on blancmange. It's quite interesting, in a foodie kind of way.
What about nougat - have you ever tried to make it?
ReplyDeleteGel is interesting, but I'm not a gel guy. Hope you get the battery soon.
ReplyDeleteThanks, Ludlingtonian. I'll check it out right now. WW, nougat or torrone is something I'd rather leave to the commercial enterprises - all that stickiness! I will have a go at most recipes, though.
ReplyDeleteI did pop over to your site earlier on and wondered why you hadn't posted, it happens to us all. Perhaps you could check out your local papers if it happens again, there are always so many interesting stories there.
ReplyDeleteSteve, so do I! Going crazy here. Ellee, I do and I report on blog when I think there is something of general interest. Thanks for the thought, though. Auguri.
ReplyDeleteA light and tangy dessert, no doubt and so easy to make.
ReplyDeleteWL,
ReplyDeleteNot being British I find the concept of gel/jelly/blancmange difficult.
Thanks WCL - the gel recipes look great. I used to have a really good recipe for almond blancmange somewhere but I lost it years ago - the gel looks like a great substitute.
ReplyDeleteMy flatmate never lets me cook, so I've got no chance. Even if I get home first, it's not allowed to happen.
ReplyDeleteHi Welshcakes, I've been away so haven't been in touch for a bit - it was nice to catch up when I came home. I have a good lemon cordial recipe if you would like it with the big heat coming up.
ReplyDeleteHi, Lee. Yes, it's lovely - and so light! Eurodog, if you're a British child, there's nothing like pink blancmange and red jelly at a children's party! Sicilian "gel" is quite different, though - sophisticated and light as a feather. It's a favourite summer dessert here. Hi, UPm - do try it! Crushed, why is that, then? Would you like to cook sometimes?
ReplyDeleteHi, Sally. Missed you! Yes, please, I would love to have your cordial recipe. Auguri.
ReplyDeleteYes, I would.
ReplyDeleteWhat tends to happen is I go to the kitchen and ask what she wants to eat. I look in the freezer and say what's there. She then takes the packets out of my hands and decides what we're having. Then she goes over to the cooker.
I asked her the other day if I'd ever be allowed to cook. The answer;
'Of course. When I'm not here.'
Lovely anecdote, Crushed! I'd make the most of it if I were you...
ReplyDelete