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Luisa
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Phew! Thank you. :)
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
Ooh, will try that. Thank you.
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
Thank you!!
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
Ha, one just said that to me yesterday! :)))
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
My gym has a pool! I just...need...to...find...the...time...
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
ME TOO SISTER ME TOO (five years and counting with an electric cooktop, waaah)
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
Thanks, fixed!
Toggle Commented 4 days ago on Getting Back in the Saddle at The Wednesday Chef
Thanks, love xo
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Oh, that is just lovely. Thank you.
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
I am counting the days, have never been to Sicily and know it will be just amazing.
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Oh, thank you for saying that!
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Yesssss indeed. Thank you.
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Thank you for this. We are strongly considering it...
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Oh, wouldn't that be lovely if it worked out with your dates?
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
We will miss you!! xox
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Ja, es ist teuer, aber wir hoffen sehr, dass es das Geld wert ist. Alleine 5 Tage in der Schule Anna Tasca Lanza zu verbringen ist was ganz besonderes und wir werden uns bemühen den Teilnehmern was wirklich tolles anzubieten! :)
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Thanks, fixed!
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
Ha, actually, the time stamp is East Coast time, I posted around 10:30 yesterday morning US time, but was in fact up and about at 4:38 am my time! (Groan.) I'm so happy those recipes have fed you so well. Thank you for your kind words. x
Toggle Commented 6 days ago on Getting Back in the Saddle at The Wednesday Chef
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Dear Readers, I have fallen and I can't get up. I took a little break over the holidays, just a little one, I thought, and now I cannot for the life of me figure out how to get back in... Continue reading
Posted 7 days ago at The Wednesday Chef
45
Sure you could. But the recipe only calls for 150 grams of fresh ones...
As I wrote above, a pronounced egg flavor can mean that you didn't bake the meringue long enough. It shouldn't really be golden-brown, though - rather a buff beige. It sounds to me like your oven temp was a bit too high. Maybe you ended up baking the meringue for less time because you saw that it was turning golden brown and turned the oven off before the inside got done properly? Just a thought.
Wonderful!
The eggy flavor comes from a meringue that hasn't been cooked through enough. Either your oven temperature was too low or you didn't bake it long enough (or a combo of the two). Glad you liked how it looked at least!
Acorn squash is more watery than butternut squash, so the puree will be looser. You may need to up the flour quantities slightly, but I'm not sure, can't really give you precise quantities. I'd experiment. Good luck!