Tad Williams' Message Board

Hello, babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. At the outside, babies, you've got about a hundred years here. There's only one rule that I know of, babies -- 'God damn it, you've got to be kind.'
-    Kurt Vonnegut, 1922-2007

Welcome to the message board for tadwilliams.com. All comments are welcome, whether kudos or brickbats. However, please bear in mind that Tad would like this to be a friendly, civil message board, at least in the relations between users. We reserve the right to remove postings, or even ban postings, from anyone who crosses the boundary of reasonable taste. Basically, you can argue vigorously with someone, but watch your language, okay? We have a lot of young readers as well as grown-ups, so please show them some respect.

But the main requirement here is: have fun.


You are not logged in.

#501 2016-09-08 20:04:33

Auros
Pilgrim
From: San Mateo, CA
Registered: 2001-11-23
Posts: 7625
Website

Re: The Rhubarb Pie

What Ylva said!  I'd probably swap the tuna for something like chopped Spanish boquerones (I'm just not a big tuna fan in general *shrug*) but watermelon and feta is a divine combination.

Last edited by Auros (2016-09-08 20:06:00)


Irreverent Father Auros, High Priest of the Church of Erotic Pantheism
the Aurosphere -- Me, myself, and I.
Strange Horizons -- Your weekly source for speculative fiction.
The Resistance wants YOU to defend humanity from Alien Mind Control!

 

#502 2016-10-03 12:15:06

Kia
Pilgrim
From: Germany
Registered: 2014-06-08
Posts: 1124
Website

Re: The Rhubarb Pie

apple-nut cinnamon roles
---------------------------------

Pâte Fermentée
* 125g flour
* 85g water
* 1g fresh yeast
* 3g salt

Nut-Cream
* 50g hazelnuts
* 50g butter
* 50g sugar
* 2 eggs
* 80g breadcrumbs
* 1/2 teaspoon of cinnamon
* 1 pinch of cardamom
* 1 pinch of pimento

apple filling
* 800g of apples
* 50g sugar
* 1 teaspoon of cinnamon

dough
* Pâte Fermentée
* 375g flour
* 55g egg (1 big egg)
* 175g milk
* 10 fresh yeast
* 3g salt
* 75g butter

For Pâte Fermentée mix all ingredients together and knead them for 3 minutes.  Allow the dough to rise for 1 hour at room temperature. Put it to the fridge for at least 12 hours (max. 24 hours).
At the next day mix Pâte Fermentée, eggs, flour, salt and yeast and knead in the kitchen machine at slow pace for 3 minutes until you get a homogeneous dough. Speed up the space and knead for 7 minutes. Add butter and sugar and knead until both are completely absorbed by the dough.

Let the dough rise for 1,5 hours at room temperature. Meanwhile roast the hazelnut at a pan and grind them afterwards. Mix the grinded nuts with butter, egg, sugar and breadcrumbs to get the nut cream.

For the apple filling, peel the apples and cut them into fine slices. Mix the slices with sugar and cinnamon.

Roll out the dough to a size of 35cm x 50cm. Spread the nut cream on the dough and spread the apple filling on top of the nut cream. Role together the dough from the long side and cut it into pieces of 3 centimeters width. Put it on two baking trays and let it rise for 1 hour.

Preheated oven to 150°C and bake in circulating air for 25 minutes.

 

#503 2017-11-04 08:17:57

Kia
Pilgrim
From: Germany
Registered: 2014-06-08
Posts: 1124
Website

Re: The Rhubarb Pie

autumn salat with fried tomatos, pomegranate and parmesan
-------------------------------------------
ingredients:

150g of salat (baby ruccula works best, but spinach will also work fine)
10 pieces of cherry tomatos
canola oil for frying
50g of roughly grated parmesan (I'm using flake-size bits)
100g - 150g of pomegranate seeds
100g walnuts
2Tbsp of marple sirup
5 Tbsp olive oil
1 Tbsp pumpin seed oil
1 Tbsp of marple sirup
1 tsp mustard
2,5 Tbsp of balsamic vinegar
salt
pepper

--------------------------
1. roast the walnuts without oil in a pan on low heat. As soon as they start to darken (which might take some time) add 2Tbsp of marple sirup. Stir the nuts until they are covered by the caramalized sirup.
Remove the nuts from the pan and let them cool.

2. Take another pan (or clean your recent one) and heat the canola oil on middle heat. Once the oil is hot, add the cherry tomatos. Let them sauté for a few minutes but move them a bit around so they are fried evenly. Remove them from the pan and let them cool a bit on a piece of kitchen paper.

3.wash the salad and dry it.

4. Mix
5 Tbsp olive oil
1 Tbsp pumpin seed oil
1 Tbsp of marple sirup
1 tsp mustard
2,5 Tbsp of balsamic vinegar
salt
pepper
for the dressing.

5. Peel your pomegranate for the seeds.

6. Chop the caramellized nuts.

7. Cut the cooled tomatos in halves.

8. Now mix all ingredients (salad, dressing, pomegranate, parmesan, tomatos) but the choped nuts together and blend them well.

9. Use the chopped nuts as toping

10. enjoy (^____________^)

 

#504 2017-11-04 08:24:35

Kia
Pilgrim
From: Germany
Registered: 2014-06-08
Posts: 1124
Website

Re: The Rhubarb Pie

Birchler-müsli-dessert

60g of dark chocolate muesli
40g spelt flakes
40g of chopped nuts
40g grated coconut
150g flavored yoghurt (I love coconut, but stracciatella also works nice)
150g plain yoghurt
fruit to your liking (bananas, apples, berries,...)

Mix all ingredients but the chopped nuts and the fruit together and blend them well.
Let the cereals soak for at least 5 hours in the yoghurt.

Shortly before serving slice your fruit.

Fill the muesli to bowls, arange some fruit on top and sprinkle it with the chopped nuts.

Enjoy :-)

 

#505 2017-11-04 11:10:16

ylvs
Mantis
From: Art Central
Registered: 2001-06-19
Posts: 13416

Re: The Rhubarb Pie

I should not have read this while still hungry ...

thankyou Kia!

 

Board footer

Powered by PunBB