The now famous Burnt Toffee
Child number one, excited by the movement of my site (visits) and that the food I am turning out genuinely tastes good - she is very hard to impress that one, has issued me with a challenge. The challenge being shortbread. How hard can it be I hear you ask, well as I have discovered using alternative ingredients, not as easy as it looks and a damned site tastier.
And while we are on a voyage of discovery I am still on the fudge making trail. I haven't perfected it yet but I have produced the most incredible burnt toffee, the kind the allergic you, can only dream about. It's not really burnt but is very dark and has a beautiful caramel flavour which works well for me because back in the day I was a caramel fiend. In fact it is hereditary, thanks Dad - (I miss you)! And yes it is headed straight for the cook book as well.
So I say to you dear daughter, "challenge accepted", and I will enjoy trying, knowing that with these fabulous ingredients the only way I could die trying was if I accidentally burned the house down or was killed in a storm because I wouldn't abandon my post... the stove that is.
Meanwhile back at No Milk No Wheat No Sugar kitchen I will continue to sail on the good ship Allergy Free and create gastronomically for all of us that are, as my hubby would say, "finely tuned pieces of machinery", my response and yours should always be "and don't you forget it".
I'll let you know how I get on with the shortbread and continuing saga of the Allergy Free Fudge.
Enjoy your day. Lee x
And while we are on a voyage of discovery I am still on the fudge making trail. I haven't perfected it yet but I have produced the most incredible burnt toffee, the kind the allergic you, can only dream about. It's not really burnt but is very dark and has a beautiful caramel flavour which works well for me because back in the day I was a caramel fiend. In fact it is hereditary, thanks Dad - (I miss you)! And yes it is headed straight for the cook book as well.
So I say to you dear daughter, "challenge accepted", and I will enjoy trying, knowing that with these fabulous ingredients the only way I could die trying was if I accidentally burned the house down or was killed in a storm because I wouldn't abandon my post... the stove that is.
Meanwhile back at No Milk No Wheat No Sugar kitchen I will continue to sail on the good ship Allergy Free and create gastronomically for all of us that are, as my hubby would say, "finely tuned pieces of machinery", my response and yours should always be "and don't you forget it".
I'll let you know how I get on with the shortbread and continuing saga of the Allergy Free Fudge.
Enjoy your day. Lee x
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