Lillylin91 Recipe Reviews (Pg. 1) - (13309657)

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Sun Dried Tomato and Asiago Cheese Bread

Reviewed: Jun. 25, 2010
I don't have a bread machine, so I had to make it by hand. I didn't have powdered milk or amaranth flour, so I increased my all-purpose flour to almost 3 cups. I'm thinking this is too much, because the ingredients were difficult to mix (it was too dry). I added almost 1/2 C asiago cheese & although some suggested to add this much, I'd suggest to divide it in half - 1/2 while mixing the dry ingredients & the rest just before baking/on the top. Adding 1/2 C of asiago cheese before kneading made me lose a lot of the asiago cheese when I kneaded the dough on the floured surface. I also suggest adding other ingredients; Besides the asiago cheese & sundried tomatoes, I added fresh chopped basil, dried oregano, minced garlic- & it all gave a great aroma. The green dried herbs/fresh basil & red sundried tomatoes make it even appropriate for the holidays.
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Summer Fruit Galettes

Reviewed: May 25, 2010
I was so impressed by how easy, beauitful, yet sophisticated this dessert was. I made it for my mom's birthday & we all loved it. However, this recipe should have been a bit more precise on its ingredients & how much you should really put in. I probably put in too many strawberries, because the juice from the strawberries actually LEAKED through my galette & punched out too holes. I'm sure the flour would have done the trick to soak up some juice, so make sure you have a good ratio of fruits & flour/sugar. Also, I added a little touch to the galette ends after looking at some other galette recipes. After folding the ends over, I brushed some egg all around the ends so that it could give that it could catch the sugar nicely & have that nice, golden brown, crunchy crust. I suggest others to try out different things as well. This recipe is so versatile! Before adding the fruit toppings, I spread a thin coat of nutella (for a little surprise!) & on the other galette, some blackberry preserves (i wish i had orange marmalade...) Many original galette recipes call for this almond pastry called, frangipane of which you blend a mixture of almonds, sugar, & butter to create an almond paste. This almond paste makes a VERY scrumptious spread underneath the fruit filling. I'm definitely going to try that next time :)
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