I've pinned several recipes from blogs and recently made a few, with varying degrees of success.
First up, I made a Cromwell Tart, a recipe from Joey at Flicking the Vs. When I originally saw the recipe, and clarified one of the ingredients, I thought okara would make a good substitute... but then when I got around to making the recipe I didn't have any okara to use, so I made it with egg replacer powder, instead. I also added a bit more milk than Joey, mainly on accident, but it didn't really seem to affect the recipe. I also used a biscuit base, instead of a shortcrust pastry. After 30 minutes in the oven it was pretty fluffy but seemed baked through - but I wasn't sure, so I left it in the hot oven for a bit longer. The result was pretty yummy - smooth and moist and quite delicate.
The second was Kari's lemon slice, which I had previously eaten in Melbourne, made by Mel. You can tell this is a good recipe, because it's been getting around. In addition to being delicious, it is also super easy to make, and aside from lemons, uses only ingredients that we always have on hand. Still, I made a few alterations, and had a few issues. First of all, I used sunflower oil instead of melted margarine in the base, because I don't have a microwave and melting margarine is just too much work. This wasn't such a problem - the biggest issue was that I needed to oil the baking paper, because when I tried to slice up and put away the slice, it stuck big time. The other adjustment I made was to add a dash of tumeric, because who doesn't want their lemon slice to be bright yellow?!?
|You should definitely make this - the lemon topping is yum.|
Finally, I made tofu fish fingers by Mel. I followed the marinade recipe pretty well - to the point that I even bought "vegetarian stir fry sauce", which is not something I do often. But I used polenta + desiccated coconut instead of bread crumbs, and I baked my fingers in the oven instead of frying. They were good - a little dry, because of the tofu I used, but with a nice flavour (and the dryness actually did remind me of the fish fingers I used to eat as a child).
So, Pinterest is a winner for me, because it means finally getting around to using these recipes that other bloggers post that make me go 'ooh, yum...'.