What I ate today - the food thread

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Kumquats are in season and people can't give them away fast enough in my 'hood. Teacake (because although it is very light, it’s not very high). It has a lovely citrus flavour and is basically almond flour, eggs, sugar baking powder and cooked kumquats mashed up a bit.
Thought you might need a break from carnivorous things.
 

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Kumquats are in season and people can't give them away fast enough in my 'hood. Teacake (because although it is very light, it’s not very high). It has a lovely citrus flavour and is basically almond flour, eggs, sugar baking powder and cooked kumquats mashed up a bit.
Thought you might need a break from carnivorous things.
Do you think it would post well? My address is ......
 

Denali

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We had half of yesterday's charcoal chicken left over and added a salad, soft eggs and bacon for a caesar salad lunch.

We were working outside in the heat all day so a great lunch was had.

I have to work on my salad dressing but not bad at short notice
 

JessicaTam

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Kumquats are in season and people can't give them away fast enough in my 'hood. Teacake (because although it is very light, it’s not very high). It has a lovely citrus flavour and is basically almond flour, eggs, sugar baking powder and cooked kumquats mashed up a bit.
Thought you might need a break from carnivorous things.
I must get me some Kumquats. I have run out of the brandy I made with them gently soaking for a couple of years.
 

OZDUCK

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A month or two back Woolies had these Confit Duck legs on special at 1/2 price - I can't remember the price but it was pretty reasonable. They had a 'use by date' about 5 months from the purchase date. Last night I prepared one packet. They only take 15 minutes in the oven to heat up. I put them under the grill to crisp them up a bit but I perhaps should have crisped them up a little bit more. Even better, there was enough duck lard in the packet to cook the chips. The legs were very tender and sweet.

Duck1.jpg

Duck.jpg
 
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