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Lena, 32 y.o.
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hi. I too like cats and kicking back.
How are you ? Nice to meet you ; Can I to be your friend here ?
What do you like to write?
hello
my name is djillali
i like to chat with you
my name is djillali
i like to chat with you
I'm just happy to talk to anyone, in any language, at the end of the day ;)
I'm happy to share - it's still not perfect, but the idea is that you can use aquafaba (liquid from a can of chickpeas) in place of egg white. If you get 4 tins of chickpeas, drain the liquid into a pot and heat until it's reduced by half, then it should whip up easily into stiff peaks. You then add 2 cups of icing sugar, a tablespoon at a time, and then a teaspoon of vanilla and a tablespoon of cornflour at the end. Make sure you have super stiff peaks, and then tip it all out onto a baking tray and shape to be as tall as possible. Make sure the oven is preheated to 130C (not fan, just convection), put the pavlova in, and leave for 2 hours without opening the door. After 2 hours turn the oven off and don't open the door until it has completely cooled or else it will collapse (try leaving it overnight if you can).
I've had mixed results - you'll see after 30 minutes in the oven whether it's worked or whether it's completely collapsed. The end result should have a crispy shell with a marshmallow inside. Traditionally you use egg whites but the aquafaba works fine too!
As for the spare chickpeas, you could do a curry, or mix 3 of the tins with a cup of broth and puree with a stick blender, and then cook up with the other tin of chickpeas and some flavouring (yeast, chopped onion, parsley) and that'll give you a vegan carbonara-esque dish :)
I'm happy to share - it's still not perfect, but the idea is that you can use aquafaba (liquid from a can of chickpeas) in place of egg white. If you get 4 tins of chickpeas, drain the liquid into a pot and heat until it's reduced by half, then it should whip up easily into stiff peaks. You then add 2 cups of icing sugar, a tablespoon at a time, and then a teaspoon of vanilla and a tablespoon of cornflour at the end. Make sure you have super stiff peaks, and then tip it all out onto a baking tray and shape to be as tall as possible. Make sure the oven is preheated to 130C (not fan, just convection), put the pavlova in, and leave for 2 hours without opening the door. After 2 hours turn the oven off and don't open the door until it has completely cooled or else it will collapse (try leaving it overnight if you can).
I've had mixed results - you'll see after 30 minutes in the oven whether it's worked or whether it's completely collapsed. The end result should have a crispy shell with a marshmallow inside. Traditionally you use egg whites but the aquafaba works fine too!
As for the spare chickpeas, you could do a curry, or mix 3 of the tins with a cup of broth and puree with a stick blender, and then cook up with the other tin of chickpeas and some flavouring (yeast, chopped onion, parsley) and that'll give you a vegan carbonara-esque dish :)
Hoi, ik wil wel Nederlands met je praten! :-)
hoi, ik ook zoek naar iemand om nederlands mee te praten :P misschien je kun mij helpen?
(i also have a recipe for vegan pavlova if that interests you!)
(i also have a recipe for vegan pavlova if that interests you!)
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