century (according to Larousse Gastronomique). The most well known nougats are the French Montélimar nougat and the Italian Torrone nougat. Montélimar nougat contains at least 30% nuts and includes pistachios as well as almonds. Italian Torrone and Spanish Turrón are similar, typically containing almonds and sometimes other nuts. The cooking temperature and the quantity of sugar determines the texture of the finished product. Nougat can be chewy, soft and tender to hard and brittle.
( Dough recipe adapted from the Daring Bakers' Challenge Page. Through these Daring Challenges, I am so grateful for these fun opportunities to make the food of so many diverse cultures, which makes foodspeak a most unifying language
(about 6-8 servings). This month's challenge was hosted by Esther from The Lilac Kitchen. She proposed making steamed puddings using suet, and we had the choice of sweet or savory, using one of two methods
The Daring Bakers go retro this month. Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child
Yay my first Daring Bakers Challenge. The Daring Bakers’ February 2012 host was – Lis. I registered for their challenge last month and was waiting ( not literally holding my breath but very very impatiently) for the 1st of February to receive my first bake challenge
I recently joined the Baking Partner's group, a group of enthusiastic home bakers whose common aim is to bake their way through interesting and delicious baking challenges in order to learn, master, critic and perfect various baking techniques and recipes