Let Us Eat Cake

[bfloyd4445]

Originally Posted by FreezeDriedFood

Chocolate and cake are my weakness too! I do love desserts you know, especially those made with freeze dried fruits. Don't misundertand! I am not selling here, and I just want to express my passion about it.

I used to eat anything with choclolate but anymore if it isn't fresh and from a source I have checked out I don't eat it. Too much crap in the market place even organic certified stuff from china and other places that have no documentation of tracability. Don't get me wrong freeze dried is great if I or someone I trust freeze dried them and did not and any chemicals to adjust the color, flavor, or any preservatives. I just put a meat loaf in the oven, the meat was from my cattle, the onions carrots bell peppers were from my farm in Oregon and the tomatoe sauce was made by my neighbor in Sacramento Ca. from tomatoes and herbs from Perry's farm in Wheatland whom I have know for over thirty years. Well the sourdough bread I also used I did wimp out and buy from a local bakery. I used to make bread but when I did I ate it almost as fast as it came out of the over smothered in butter and hot.....

your right on with chocolate cake with fresh blueberries, cherries. Havent tried any others cause the one I made with apricots while tasty was a bit soft. Maybe this year I will use dried apricots to see how they work. Lots of grand ideas in this thread for sure

[FreezeDriedFood]

Originally Posted by bfloyd4445

I used to eat anything with choclolate but anymore if it isn't fresh and from a source I have checked out I don't eat it. Too much crap in the market place even organic certified stuff from china and other places that have no documentation of tracability. Don't get me wrong freeze dried is great if I or someone I trust freeze dried them and did not and any chemicals to adjust the color, flavor, or any preservatives. I just put a meat loaf in the oven, the meat was from my cattle, the onions carrots bell peppers were from my farm in Oregon and the tomatoe sauce was made by my neighbor in Sacramento Ca. from tomatoes and herbs from Perry's farm in Wheatland whom I have know for over thirty years. Well the sourdough bread I also used I did wimp out and buy from a local bakery. I used to make bread but when I did I ate it almost as fast as it came out of the over smothered in butter and hot.....

your right on with chocolate cake with fresh blueberries, cherries. Havent tried any others cause the one I made with apricots while tasty was a bit soft. Maybe this year I will use dried apricots to see how they work. Lots of grand ideas in this thread for sure

Yeah, I agree with you. We need to be careful on the safety of foods. If I could find goods just like you from the trusted places, it would be great. The fact is that we still need to buy goods from daily market. Since we all need to test the food before import, it would be safe at least, but orgainc, I don't think so. In fact there isn't a define on organic food yet.

Using dried apricot is a good choice you know. You could have a try.

[NornaBiron]

Lime and ginger cheesecake - a great dessert for after a curry

Grease and line a loose bottomed flan tin.
Crush one packet of biscuits (gingernuts if you have them, otherwise digestives) and mix well with 125g melted butter.
Press crumbs firmly onto base of flan tin.
Drizzle with 2 tbsp syrup from a jar of stem ginger.
Scatter 3 balls of stem ginger, chopped fairly finely, over the base.
Put in fridge for 1 hour to firm.
Whisk 200g Philadelphia cheese with 200ml whipping cream and 1 tbsp icing sugar until well blended.
Add juice of 4 limes and zest of 3. Mix well.
Taste and adjust the lime/sugar as required.
Spread the cheese mixture over the base and return to fridge to set for a minimum of 2 hours.
Serve sprinkled with lime zest.

Sorry there's no photo, we ate it too quick!

[goboatingnow]

Yeah, I agree with you. We need to be careful on the safety of foods. If I could find goods just like you from the trusted places, it would be great. The fact is that we still need to buy goods from daily market. Since we all need to test the food before import, it would be safe at least, but orgainc, I don't think so. In fact there isn't a define on organic food yet.

Not to sideline the fantastic mouthwatering thread, but I think you can carry this "food safety" thing to extremes. Today we have more traceability, more tracking , more cleanliness standards and monitoring then every before. Seriously , in a developed economy when was the last timeyou had a bout of food poisoning, I mean for me its over twenty years ago. The facts are today your toilet bowl is cleaner then domestic kitchens 30 years ago, and even then such kitchens today are far more bug ridden then commercial food prep.


Organic, non organic , thats a personal choice, over this side we have several widely used "organic" standards, Eggs befit from it, little else ( well lettuce) in my view tastes much different for ordinary fresh non organic .

Dave

[HappyMdRSailor]

Originally Posted by NornaBiron

Lime and ginger cheesecake - a great dessert for after a curry

Grease and line a loose bottomed flan tin.
Crush one packet of biscuits (gingernuts if you have them, otherwise digestives) and mix well with 125g melted butter.
Press crumbs firmly onto base of flan tin.
Drizzle with 2 tbsp syrup from a jar of stem ginger.
Scatter 3 balls of stem ginger, chopped fairly finely, over the base.
Put in fridge for 1 hour to firm.
Whisk 200g Philadelphia cheese with 200ml whipping cream and 1 tbsp icing sugar until well blended.
Add juice of 4 limes and zest of 3. Mix well.
Taste and adjust the lime/sugar as required.
Spread the cheese mixture over the base and return to fridge to set for a minimum of 2 hours.
Serve sprinkled with lime zest.

Sorry there's no photo, we ate it too quick!

OK...

Lots of views, first time post on the thread...

HOLY crap This sounds GOOD@!
Thanks NornaB...
(no detraction from all other awesome posts....) SL

[NornaBiron]

Originally Posted by HappyMdRSailor

OK...

Lots of views, first time post on the thread...

HOLY crap This sounds GOOD@!
Thanks NornaB...
(no detraction from all other awesome posts....) SL

Thanks, our dinner companions last night were guinea pigs for this one - it worked as well as I hoped it would!

Next time I'll add the ginger syrup to the biscuits and butter for a more gingery base (unless I've got gingernuts then I won't bother).

[Seaworthy Lass]

Originally Posted by NornaBiron

Lime and ginger cheesecake - a great dessert for after a curry

Grease and line a loose bottomed flan tin.
Crush one packet of biscuits (gingernuts if you have them, otherwise digestives) and mix well with 125g melted butter.
Press crumbs firmly onto base of flan tin.
Drizzle with 2 tbsp syrup from a jar of stem ginger.
Scatter 3 balls of stem ginger, chopped fairly finely, over the base.
Put in fridge for 1 hour to firm.
Whisk 200g Philadelphia cheese with 200ml whipping cream and 1 tbsp icing sugar until well blended.
Add juice of 4 limes and zest of 3. Mix well.
Taste and adjust the lime/sugar as required.
Spread the cheese mixture over the base and return to fridge to set for a minimum of 2 hours.
Serve sprinkled with lime zest.

Sorry there's no photo, we ate it too quick!

Yum .
I don't believe there was any room for cheesecake though after one of your curry feasts .

I have added the recipe to the index in post #1.
I imagine it looked a bit like this:

[HappyMdRSailor]

Originally Posted by Seaworthy Lass

Yum .
I don't believe there was any room for cheesecake though after one of your curry feasts .

I have added the recipe to the index in post #1.
I imagine it looked a bit like this:

Thanks SL...

It appears as though I won't be able to think about much else today other then ginger cheesecake after 06:24....

[NornaBiron]

Originally Posted by Seaworthy Lass

Yum .
I don't believe there was any room for cheesecake though after one of your curry feasts .

I have added the recipe to the index in post #1.
I imagine it looked a bit like this:

That is an exact likeness ;-) Luckily I was only responsible for pudding last night, my fridge would have been complaining mightily if it had also had to cope with curry bits!

[HappyMdRSailor]

Originally Posted by Seaworthy Lass

Yum .
I imagine it looked a bit like this:

Originally Posted by HappyMdRSailor

Thanks SL...

It appears as though I won't be able to think about much else today other then ginger cheesecake after 06:24....

Originally Posted by NornaBiron

That is an exact likeness ;-)

***sticky epoxy-nasty glass rash-5200 removal-hull grinding***

(that outta do it...)

[Sailor g]

Originally Posted by NornaBiron

Lime and ginger cheesecake - a great dessert for after a curry!

+2 Yum!

Wow! Thanks, Norna. The recipe had me at Ginger Lime. The photo put me over the top (thanks SL). It is 6 in the morning and I'm wishing I had a bite of this for breakfast!! I am going to try to make this today. Yum 😋

[NornaBiron]

Originally Posted by Sailor g

Attachment 78547

+2 Yum!

Wow! Thanks, Norna. The recipe had me at Ginger Lime. The photo put me over the top (thanks SL). It is 6 in the morning and I'm wishing I had a bite of this for breakfast!! I am going to try to make this today. Yum 😋

Enjoy x

[NornaBiron]

Originally Posted by NornaBiron

Enjoy x

Don't know where the banghead came from - fat finger syndrome I think, and I can't edit it out now!

[bfloyd4445]

Originally Posted by FreezeDriedFood

Yeah, I agree with you. We need to be careful on the safety of foods. If I could find goods just like you from the trusted places, it would be great. The fact is that we still need to buy goods from daily market. Since we all need to test the food before import, it would be safe at least, but orgainc, I don't think so. In fact there isn't a define on organic food yet.

Using dried apricot is a good choice you know. You could have a try.

You know, when I travel I have to do the same thing and it makes me appreciate my farm. But I tell you its lots of work.

And while I envy those of you spending your lives on your vessels traveling the seas of the world as much as I love boats and fishing I could never make the switch except for a very limited time. I get all the farm goodies, you guys get all the fresh sea air, fish, and pay no taxes!....Taxes, I'll bet a third or more of my total income goes for taxes

oh yes I use all kinds of dried fruits. My farm manager has been into organic, the old organic standard, no man made chemicals, gmo, ge, since the seventies and dries everything. She is also a stickler for using what the food already has in it to preserve it and hardly ever even uses salt even. Much of what she does would be probiotic by todays standards. I love dried fruit and my farm in Oregon produces pears, apples< over six different kinds>, plums, cherries, nectarines, apricots??- I think apricots cause she does dry some but they may come from a neighbors farm. We also produce lamb, goat, beef, and this year chickens again. The root garden has over five different kinds of potatoes, yams, sweet potatoes, carrots, parsnips, colrabby, and a couple of other things besides beets turnups radishes horseradish...Whew!! the list goes on and on.
We have approximately half an acre dedicated to composting, chipping. We save all woody trimmings and run them through a chipper. The chips are used for mulch which really takes care of the weeds. Nothing is wasted not even poop
So you see I'm pretty spoiled as far as food goes and very picky. Today I was going to make some kraut. Got several heads from Perry's farm yesterday.

Sorry for the long winded reply

[Sailor g]

Originally Posted by NornaBiron

Don't know where the banghead came from - fat finger syndrome I think, and I can't edit it out now!

LOL! I've done that myself. Or even if I get it right-the phone's autocorrect changes it to something I don't want. 😊