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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,570 of 26,839   
   Ben Collver to All   
   Ginger & Almond Florentines   
   27 Dec 25 07:30:41   
   
   TZUTC: -0800   
   MSGID: 35341.fidonet_cooking@1:105/500 2db5bbae   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ginger And Almond Florentines   
    Categories: Cookies   
         Yield: 18 Cookies   
       
     1 3/4 oz Unsalted butter (50 g);   
              - softened, plus extra   
              - for greasing   
     1 3/4 oz Soft brown sugar (50 g)   
     1 3/4 oz Golden syrup (50 g)   
     1 3/4 oz Plain flour (50 g)   
     2 3/4 oz Crystallised ginger (75 g);   
              - finely chopped   
     1 3/4 oz Flaked almonds (50 g)   
         1    Orange; zest of   
         7 oz Dark chocolate (200 g)   
     2 1/2 oz White chocolate (65 g)   
       
     Preparation time: 1 hours   
     Cooking time: 30 minutes   
        
     These gorgeous chewy, chocolate coated florentines make a beautiful   
     gift, if you can bear to part with them!   
        
     Traditionally they have one side covered in chocolate, but that   
     doesn't agree with me--where am I supposed to hold it without getting   
     melted chocolate all over my fingers? So I like to half dip. No messy   
     fingers and I get to taste the florentines in two different ways.   
        
     Preheat the oven to 200?C/180?C Fan/Gas 6/400?F. Line and very   
     lightly grease 3 baking trays. To make the florentines, place the   
     butter, sugar and golden syrup in a saucepan and heat until the sugar   
     has dissolved and there are no more granules. Take off the heat and   
     add the flour, ginger, almonds and orange zest and mix to thoroughly   
     combine.   
        
     Take teaspoons of the mixture and pop 6 equal mounds on each tray,   
     leaving plenty of room for them to spread during baking. Bake for 8   
     minutes. As soon as they are light golden in the centre and just   
     slightly darker on the outside, they are ready. They are still   
     fragile when very hot so leave to rest for about 5 minutes before you   
     even think about moving them.   
        
     Have a wire rack ready and gently, using a palette knife, transfer   
     them one-by-one to cool on the rack. Once they have cooled   
     completely, they are ready to dip.   
        
     Melt the chocolate in separate bowls. This can be done by placing the   
     chocolate bowls over saucepans of gently simmering water, making sure   
     the bowls do not touch the water, or in the microwave in short   
     bursts. Make sure to put the dark chocolate in a bowl deep enough for   
     dipping the florentines. Add the melted white chocolate in swirls   
     directly on top of the melted dark chocolate, then use a skewer to   
     create swirls.   
        
     Take each biscuit and dip half in, then leave to set on the trays   
     with the baking paper that they baked on initially. Leave the   
     chocolate to set and they are ready to eat!   
        
     Recipe by Nadiya Hussain   
        
     Recipe FROM:   
        
       
   MMMMM   
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