The recipe thread
#123
Re: The recipe thread
What did you do with your quince? I have some membrillo on cooking at the moment, wish it would hurry up so I can get to bed..... Will pop into Lidls tomorrow as I spotted some hard sheeps cheese last week - should go well together
#124
Re: The recipe thread
Err nothing. I am not sure if they are even ripe. We had a bad experience once with a quince tart just before our wedding in France (sounds ominous I know :-) ) and I have never since warmed to them. We were basically force fed quince tart by a very nice (but very drunk) B and B owner....enough said
#125
Re: The recipe thread
Err nothing. I am not sure if they are even ripe. We had a bad experience once with a quince tart just before our wedding in France (sounds ominous I know :-) ) and I have never since warmed to them. We were basically force fed quince tart by a very nice (but very drunk) B and B owner....enough said
Tomorrow I need to start getting the grapes in and the last of the veg.
#126
Re: The recipe thread
I won't ask anymore! The membrillo or quince cheese is fairly easy to make and compliments a nice cheese board or can be used in cooking. Mine were a mix or ripe and unripe - took quite a while to peel and lean though as the tree is organic so a few pests to cut out
Tomorrow I need to start getting the grapes in and the last of the veg.
Tomorrow I need to start getting the grapes in and the last of the veg.
#127
Re: The recipe thread
Fell asleep and the membrillo was in the oven all night Thankfully it was a low temperature and came out just right
#128
Re: The recipe thread
#129
Re: The recipe thread
Well...my membrillo is taking its time turning 'ruby red' is is more of a 'rust gold' at the moment :-) It tastes nice though
#130
Re: The recipe thread
Well done, you tried it! Yes, mine took much longer to turn red than the recipe said and even when finished boiling, it didn't look that red. However, once it came out the oven, it was exactly as it looked in the online pictures
#133
Re: The recipe thread
I don't think mine is quite as it should be, but I just had a sneaky taste on some fake Hungarian cheddar, and it tasted lovely...so I am happy