I was struck down by a cold 10 days ago which hampered my possibilities to DIY somewhat, but not entirely. The pre-cooking is slowly progressing and the coming week the gumbo base will be all ready. I'm halfway through the tortilla making and today I made the first pavlova base, the meringue on which the whipped cream and fruit will be.
I also discovered that I have calculated the fan bunting all wrong so I had to convert them in to long gathered flag buntings instead. Not a big deal and actually less work.
The tin cans that will become lanterns are in the freezer with water/ice. It has turned to ice but I'm going to wait another day just to make sure they're really frozen. Later this week I'll start making patterns on them with a hammer and a nail.
The one big thing left is the clothes. They lie in the storage room watching me every time I go in there. Once I'm dealing with that I'll be done in two days (giving some time for error here) so I shouldn't be bothered but I am, for some reason.
Yesterday I got myself a fake fringe for next to nothing which I'm hopefully will get tomorrow. The 40's roll fringe will happen, so now I'm officially a rockabilly bride! I'm silly exited about that, because the hair have been a huge issue for me. I wanted to do something different but it's a bit difficult with such a fixed hairstyle as dreads, but with the fringe I'll be able to keep my hair in place and have a great look, all going well with the style of the clothes. Now all I need is a bandana, and that may be more difficult than anticipated. I don't want to pay a ridiculous p&p for one bandana, but it may be a bit tricky to get hold of one in my home town since it's not exactly hip to be wearing bandanas right now.
Showing posts with label pavlova. Show all posts
Showing posts with label pavlova. Show all posts
11 Jul 2011
8 Jun 2011
New dessert
We have gluten and lactose intolerance among our guests. I knew that one invited person, who have declined, have lactose intolerance but a mild kind, but it turns out that we have more people with these problems.
The dinner isn't a problem. I can make gluten free tortillas and use lactose free crème fraîche and everyone will be happy. The dessert however is a different story. The rocky road I was going to make contains both gluten and lactose. The gluten can be excluded but there's no such thing as lactose free milk chocolate.
Personally I don't like gluten free flour. I have been without gluten for two weeks to check if I had celiac disease and it was a horrible discovery. Baking with gluten free flour is baking concrete. Trying to mimic something for what ever reason, is usually not a good idea, and that's as true with plastic trying to look like wood as gluten free flour trying to be ordinary flour. It's a lot better to embrace the non gluten plants we have and adjust accordingly.
This means I will not make anything containing flour, so no cakes or pies of any kind. And when you think about it, there's a lot of flour dependant desserts out there. Since we have excellent lactose free products these days thanks to Valio, I don't have to exclude milk products as long as it's not milk chocolate.
I still want to make it simple, possible to pre-make and put in the freezer, so what are the options? Meringue can be frozen for up to a month actually, if it's the kind of meringue that has a sticky core, to preserve that chewiness. This means I can make them well in advance and take them out in the morning on the big day.
So what do you get if you combine meringue, whipped cream and fruits/berries? You get Pavlova. Not very southern, but it's a dessert everyone will be able to eat and it's always a huge hit. I still haven't met one who doesn't like Pavlova.
I'm relieved to have found a simple replacement (which actually is cheaper too) but now I have a plate related problem. Need to think about that.
The dinner isn't a problem. I can make gluten free tortillas and use lactose free crème fraîche and everyone will be happy. The dessert however is a different story. The rocky road I was going to make contains both gluten and lactose. The gluten can be excluded but there's no such thing as lactose free milk chocolate.
Personally I don't like gluten free flour. I have been without gluten for two weeks to check if I had celiac disease and it was a horrible discovery. Baking with gluten free flour is baking concrete. Trying to mimic something for what ever reason, is usually not a good idea, and that's as true with plastic trying to look like wood as gluten free flour trying to be ordinary flour. It's a lot better to embrace the non gluten plants we have and adjust accordingly.
This means I will not make anything containing flour, so no cakes or pies of any kind. And when you think about it, there's a lot of flour dependant desserts out there. Since we have excellent lactose free products these days thanks to Valio, I don't have to exclude milk products as long as it's not milk chocolate.
I still want to make it simple, possible to pre-make and put in the freezer, so what are the options? Meringue can be frozen for up to a month actually, if it's the kind of meringue that has a sticky core, to preserve that chewiness. This means I can make them well in advance and take them out in the morning on the big day.
So what do you get if you combine meringue, whipped cream and fruits/berries? You get Pavlova. Not very southern, but it's a dessert everyone will be able to eat and it's always a huge hit. I still haven't met one who doesn't like Pavlova.
I'm relieved to have found a simple replacement (which actually is cheaper too) but now I have a plate related problem. Need to think about that.
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