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Post by mamamia on Dec 13, 2007 13:22:10 GMT 12
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Post by ivyplus on Dec 13, 2007 13:24:12 GMT 12
Thanks a lot for that. I will try the icecream. Have you tried it?
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Post by mamamia on Dec 13, 2007 13:28:21 GMT 12
Thanks a lot for that. I will try the icecream. Have you tried it? No I haven't but I have tasted it and it is yummy not like pachouli at all lol I think those meringues would be nice when you get the mix right
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Post by ivyplus on Dec 13, 2007 13:31:23 GMT 12
Thanks a lot for that. I will try the icecream. Have you tried it? No I haven't but I have tasted it and it is yummy not like pachouli at all lol I think those meringues would be nice when you get the mix right I love lavender and the icecream sounds just what I like. Yes I have to work on the recipe of the meringues!
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Post by mamamia on Dec 19, 2007 18:45:15 GMT 12
I found the one I saw them making on TV for the Australian Womans Weekly, it looked yummy Lavender and banana bastillas Ian 'Herbie' Hemphill Serving size: Serves 10 or more Cuisine type: Mediterranean Cooking time: Less than 60 minutes Special options: Kid friendly, Low Carb, Low cholesterol, Low fat, Vegan, Vegetarian Course: Dessert, Finger food Favourite flavours: Cakes/baking, Easy recipes INGREDIENTS Bastilla is basically Moroccan for ‘parcel’, and the most popular bastilla contain pigeon and spices. 2 ripe bananas, diced into 5 mm pieces 1 teaspoon dried lavender flowers ¼ teaspoon ground cinnamon pinch dried thyme 1 teaspoon honey 12 sheets filo pastry 2 tablespoon butter, melted icing sugar, sifted, to serve METHOD Preheat oven to 200°C (180°C fan forced). Combine banana, lavender, cinnamon, thyme and honey in a bowl and mix well. Lay out one filo sheet, brush with melted butter, top with another sheet of filo and brush again then add and butter one last filo sheet. Cut filo stack into three lengthways. Place a large spoonful of mixture in the left corner of one of the pastry strips and fold pastry over filling to create a triangle, then fold continuously to make a triangle shaped parcel like a samosa. Brush finished parcel with more melted butter and place on a baking tray. Repeat process with remaining filo and mixture. Bake bastilla in hot oven for 10—15 minutes, or until browned. Dust with icing sugar and serve immediately.
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