Wednesday, March 18, 2015
My not-so-flat, flat bread.
I kind of liked it not-so-flat. It reminded me of pizza dough: chewy and light, a little tangy from the long rise. And since it was flat bread I could eat it all by itself without any guilt. But I did serve it with some optional dips: an olive spread (delicious) and a tofu tahini spread (not so delicious).
And, wow, did this recipe make a lot. I halved the recipe and wound up making eight rounds of dough. (It should have been four.) This leads me to believe that maybe I did not halve the water in the beginning and accidentally made a full recipe anyway.
Overall, it's a fairly simple recipe that I may make again in the future when I feel like having pizza dough but no pizza. Check out other bakers' takes at Tuesdays with Dorie.
Tuesday, March 3, 2015
Definitely unusual but unusually good. The unusual part being the "crust". It is constructed here with a few sheets of phyllo dough baked with butter and sugar to create crispy triangle pie slices. The good part being the lemon curd, of course. (There is a little one in my house that has eaten lemon curd toast for 7 days straight now.)
The proportions were a bit off in this recipe. The lemon curd made an ample amount which is obviously not a problem and the meringue was overwhelming (I even halved it!). The phyllo amounts seemed about right.
And due to my continued lack of a blow torch, I used the broiler method (to brown the meringue) and skipped the two tiered option of this dessert.
Be sure to check out fellow bloggers at Tuesdays with Dorie.
Rhiannon making flower soup. Yes, it is spring here.