Food thread

[GeorgeH]

All done, perfect, slightly wobbly in centre. Leaving it in oven to cool down without cracking. Always make my cheesecakes crustless, just rich creamy cheese, yum!

[mantra]

All done, perfect, slightly wobbly in centre. Leaving it in oven to cool down without cracking. Always make my cheesecakes crustless, just rich creamy cheese, yum!

It doesn't sound like the typical Aussie cheesecake made of crushed biscuits, cream cheese and condensed milk George. It seems more like a baked egg and cheese custard.

[GeorgeH]

No, much more cream cheese than egg. Eggs bind it and give a bit of flavor and color.

The typical cheesecake crust is disgusting {shudder}

If you must have a crust, get some graham crackers from US or Canada.

[Neferti]

Zabaglione!

You should try it, Monk!

[Black Orchid]

To be honest it sounds like too many eggs and egg whites for a cheesecake. If I have left over egg whites I make a pavlova with fresh cream and fruit. If I have too many egg yolks I make creme caramel or carbonara.

[Neferti]

To be honest it sounds like too many eggs and egg whites for a cheesecake. If I have left over egg whites I make a pavlova with fresh cream and fruit. If I have too many egg yolks I make creme caramel or carbonara.

Monk is Dutch ..........

With his chooks he has many eggs.

I suggested Zabaglione .... since it uses lots of eggs and Marsala.

It is a very nice dessert and one of the first I made as a newly married woman when we had a Dinner Party. Turned out great.

Egg whites are used for Pavlova .... I can't remember what I did with the egg whites ...... flushed them, possibly, I was never into Lemon Merange.

[GeorgeH]

Well, toots, maybe you should reconsider. The cake was perfect in appearance, texture and flavor. Pavlova was always boring, obviously created to use up egg whites.

Add egg whites to an omelette for a wonderful fluffy taste sensation.

[Neferti]

New recipes needed!

With pictures.