jaeleslie

I am at this moment baking a British recipe for non-dairy, non-gluten cheesecake. I'll have you know I have never separated an egg since I learned how, much less whipped them or folded them in since the procedure was shown me, literally decades ago, but that's how much trouble I am taking! (And to answer the perplexed, the yummy part of this no-cheese-cheesecake appears to be the ground almonds.)

Here's the question: the oven temperatures given are 200 C. and then 180 C. (excuse please my lack of degree symbols), but my American oven is naturally in Fahrenheits. Is this one of those things where you start at 400 F? to poof and brown the sugar and meringue portion? and then turn down to medium 350 F? to cook the runny parts? By the time the oracle gives me the answer, I will have either succeeded or burnt it anyway. Yeah, I should have looked it up first. Had to get it in the oven before the guys come back from the gym and take over the kitchen to make their protein fruit shakes.

Thanks to brisingamen for showing me how to measure ingredients in ozzes on the scale instead of cup volumes! What a production! The timer is going off now. Must tell that oven to clean itself sometimes soon -- every time I turn it on the house fills with smoke and the smoke detector goes off, courtesy of a peach cobbler that ran over a couple weeks ago.

Time to move on. But stay with us. After the break: barbecue sauce, with the last bit of a jar of blackberry jam...