poached eggs

[Guest guest]

here is the recipe i had saved fer poached *eggs*

 

20 fl oz / 600 ml boiling water

3 1/2 oz / 100 g almonds

(or almond milk)

1 oz / 30 g cornstarch -- (1/4 cup)

Pinch salt

3 T sugar -- (or 1/2 cup if you want it sweeter)

1 fresh bay leaf -- (or dried, if you don't have a fresh one, or you

could use a strip of lemon zest)

6 canned apricot halves

 

 

METHOD

Pour the water over the almonds and let soak a couple of hours. Whiz

in the blender till smooth, then strain through a cheesecloth.

Squeeze it to get as much milk out as you can. Mix a little of the

milk with the cornstarch. Heat the rest of the milk, along with the

bay leaf, salt, and sugar, till almost boiling. Mix in the cornstarch

slurry, bring to a boil, and let simmer a couple of minutes.

 

In the meantime, you've rinsed six 5 oz / 140 g custard cups with

cold water and laid the apricot halves, cut-side-up, in them. When

the blancmange is done cooking, pour it over the apricots. Put them

in the refrigerator to chill, and unmould them to serve. You could

serve them with some raspberry sauce if you like.

[Guest guest]

THX fraggle

 

 

 

 

 

Andrew Barnes

Account Manager

 

FDM Group

Lanchester House - Trafalgar Place -

Brighton - BN1 4FL

Tel: +44 (0)870 060 3100 - Fax: +44 (0)870 060 3101 - Mob: +44 (0)7970 075 905

andrew.barnes

www.fdmgroup.com

 

 

 

 

 

 

 

fraggle

[EBbrewpunx]

21 December 2004 20:49

 

poached eggs

 

 

 

here is the recipe i had saved fer poached *eggs*

 

20 fl oz / 600 ml boiling water

3 1/2 oz / 100 g almonds

(or almond milk)

1 oz / 30 g cornstarch -- (1/4 cup)

Pinch salt

3 T sugar -- (or 1/2 cup if you want it sweeter)

1 fresh bay leaf -- (or dried, if you don't have a

fresh one, or you

could use a strip of lemon zest)

6 canned apricot halves

 

 

METHOD

Pour the water over the almonds and let soak a

couple of hours. Whiz

in the blender till smooth, then strain through a

cheesecloth.

Squeeze it to get as much milk out as you can. Mix

a little of the

milk with the cornstarch. Heat the rest of the

milk, along with the

bay leaf, salt, and sugar, till almost boiling.

Mix in the cornstarch

slurry, bring to a boil, and let simmer a couple

of minutes.

 

In the meantime, you've rinsed six 5 oz / 140 g

custard cups with

cold water and laid the apricot halves,

cut-side-up, in them. When

the blancmange is done cooking, pour it over the

apricots. Put them

in the refrigerator to chill, and unmould them to

serve. You could

serve them with some raspberry sauce if you like.

 

 

 

 

 

 

 

To

send an email to -

 

 

 

 

 

______________________

This e-mail has been scanned for all viruses by Star. The

service is powered by MessageLabs. For more information on a proactive

anti-virus service working around the clock, around the globe, visit:

http://www.star.net.uk

______________________

 

 

This message is confidential and is intended for the addressee only; unless clearly stated that this disclaimer should not apply, this e-mail is not intended to create legally binding commitments on behalf of FDM Group Plc, nor do its contents reflect the corporate views or policies of FDM. Any unauthorised disclosure, use or dissemination, either whole or partial, is prohibited. If you are not the intended recipient of the message, please notify the sender immediately.

______________________

This e-mail has been scanned for all viruses by Star Internet. The

service is powered by MessageLabs. For more information on a proactive

anti-virus service working around the clock, around the globe, visit:

 

http://www.star.net.uk

______________________