I’m a cook. I cook everyday. I uphold that female role, cook food for everyone. The husband cooks too, but only generally the yearly fried English breakfast or a holiday. Like Christmas lamb or Easter lamb. Anyway.
The point here is that I cook, a lot. But I’m not particularly a good cook. The potential is there, but I’m not a natural. I tend to have to do things over and over before they reach that really good quality combined with looking good.
I absolutely adore recipes that tells you how things are supposed to look. “Like whisk until you see this and that.” Great. Then I know what to look for. And I really grind my teeth at those recipes where it says “until it looks ready” Wtf does ready look like? I’ve never made this before.
When I came back to blogging last month I told you I would be totally honest – show you ME. So today I made something I’ve never made before, home made marzipan. It sound crazy complicated – until you see the recipe. I was set on blogging about it even if it turned out to be a disaster (which when I make new things happens quite regularly)
I woke up this morning with a serious mid-week depression. The feeling that the week is just going and going and going..
So I decided to hunt the cupboard for anything I could make some comfort food with. Yeah good food makes me feel better, now shut up. lol.
When we were clearing out last weekend I came across a really old book. I thought it would be great to give to our 12 year old. He loves cooking, especially sweet stuff.
However.. remember what I said about the recipe?
Oh and I had almond flavoring and not essence.
And the recipe states it needs granulated IN the marzipan and to be turned in caster sugar. I only keep granulated and icing sugar, lol. But I decided to to my usual of “see how it goes” That’s my life motto, lol.
Doubts appeared in my mind.
Well I decided to try with just normal granulated sugar.
So again I ignored the recipe and put the lump of goo into some baking paper.
After about 30-45 minutes:
Clearly the whole turning in sugar wasn’t necessary. This worked just fine!
It is actually really fab! I think the recipe should have stated to use fine ground almonds for a smooth texture. However it isn’t necessary. When you eat this you clearly feel the chunky almond grounds, but it is still very nice. It would be no good for covering cake with tho, but as a treat it is just what I needed.
I am definitely going to make this again (sorry hubby – he hates almonds). This was half batch, but it think this is the right amount. It is really really sweet so you can’t eat much in one go. Maybe I even could experiment with using less sugar and see it makes a difference.
I have no idea!
I would love to hear from you food naturals!
Everything I do with cooking is trial and error so if anyone has any tips or advice – throw it at me!