Text 24852, 87 rader
Skriven 2015-03-12 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: morels
==============
More on morels:
 
http://tinyurl.com/nwt-morels

 JW> $4 pound at a "buy station"

If that article is correct prices are up.  
 
 DD> Isn't she about husband high these days?
 
 JW> Not quite; she's 16 and in grade 11.

 DD> So the great grandpa phase will, hopefully, still be a few
 DD> years down the road.

When she was very young she once said, "you don't need a husband or
a boyfriend to have a baby but you should have a good paying job so
you can afford a a nanny". I hope she continues to remember that
until after she graduates from university.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Souffle
 Categories: Desserts, Eggs, Alcohol, Fruit
      Yield: 6 Servings
 
      9 lg Eating apples
      1 tb Fresh lemon juice
     20 g  Butter
      1 ts Ground cinnamon
     50 g  Caster sugar
      3    Eggs; separated
           Icing sugar for dusting

MMMMM---------------------CARAMELISED APPLES--------------------------
     50 g  Butter
     50 g  Caster sugar
      1 ts Finely grated lemon rind
      1 tb Fresh lemon juice
      2 tb Brandy or Calvados
           Single cream
 
  Preheat the oven to 190C/375F/gas 5. Bring the eggs to room
  temperature before you whisk them to give more volume. Slice off the
  stalk end of six apples. Then cut around the top edge of each apple
  and scoop out the flesh, leaving about 1cm border.
  
  Brush all the cut edges of the apple cups with lemon juice to prevent
  discolouration. Roughly chop the flesh and place in a pan with one
  tablespoon of water. Cover and cook for 5-8 minutes until the apples
  are softened. Remove from the heat and press through a sieve into a
  bowl.
  
  Beat the butter into the apple puree, then stir in the cinnamon,
  sugar and egg yolks. In a clean, dry, grease-free bowl whisk the egg
  whites until stiff and dry. Fold a quarter into the apple mix, then
  fold in the remainder using a metal spoon, cutting through the
  mixture until evenly mixed.
  
  Place the apple cups in an ovenproof dish, using scrunched foil to
  keep them stable, if necessary. Carefully spoon in the souffle
  mixture and bake for 20-25 minutes until well risen and golden
  brown.
  
  Make the caramelised apples: Peel, core and quarter the remaining
  apples, then cut each quarter into four slices. Melt the butter in a
  shallow pan, add the apples and cook quickly, turning once, until
  light golden. Stir in the sugar, lemon rind and juice and simmer for
  a few minutes until syrupy. Keep warm until the souffles are ready.
  
  If using brandy or Calvados, add it to the caramelised apples, ignite
  carefully and serve when the flames have disappeared. Place one apple
  souffle on each warm serving plate with a small pile of the hot
  caramelised apples and some cream. Dust the souffles with icing sugar
  and serve immediately.

  
MMMMM

YK Jim


... The purpose of life is to hydrogenate carbon dioxide.

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