la tartine gourmande
While just going through the recipes, I find that it uses rice flour. Tonka beans (from S America, the place where all food started from) are
Tahini in chocolate cookies, wonder what that tastes like. Lemongrass and blackberry tea cakes, going along with the recipe, you can almost walk into the grocery store, pick the lemon grass stick and chop it and make the whole thing in a dream.
I have been meaning to know what a noisette is. And Frangelico, does hazelnut have more vocabulary associated with it? Another noisette
I am going to make the brown butter pistachio and poppy seed financiers.
Brown rice flour. I have never imagined that. It takes so long to cook, I thought humanity would have given up on using it in any other form. In a reverse situation, my friend gave me some wheat berries and I hear it takes a long time to cook. At home, we always got the wheat berries ground to make rotis.
The long list of ingredients make some of the recipes unapproachable.
brown butter pistachio and poppy seed financiers - I used almond flour but my friend tasted pistachio, cherries, cardamoms and chia seeds. Toddlers loved it. I have to acquire the taste for a rice flour muffin.
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