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DRAGONMOUNT

A WHEEL OF TIME COMMUNITY

Lethira

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  • Gender
    Female
  • Location
    UK
  • Interests
    Reading, Martial Arts, Outdoors life.

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  1. But surely, chocolate week lives on in our hearts!
  2. The fall of the tower was one of the best parts IMO. As we saw more and more of what the Black Ajah was up to, it was clear just how much of it was their handiwork. At that point, I hadn't read New Spring and did not realise why Siuan and Moiraine had chosen to be so secretive and was blaming them for keeping the secrets to themselves. For me, as I read it all I could think was 'we are screwed'. It was not until tea with Verin, that I realised just how infested the tower was. Fantastic arc and kept me hooked.
  3. Like to Dislike Egwene. She had such promise, I felt that she finally learned some humility with the Aiel. As soon as she got the Amyrlin seat she went back to being arrogant and self conceited. The final nail in her coffin for me was Nynaeves test for the shawl. It was clear that the Aes Sedai went overboard with it and yet Egwene (her supposed friend) went with the cruellest blow. I don't think she understood what it meant to be a 'servant of all', she was instead a slave to her own ego. She was amazingly well written but I could not stand her.
  4. Just finishing up on my reread of AMOL. 1. Andhrol. Yes, he and Pevara were lovely together and I enjoyed their dynamic, however, I felt that he took time away from the other characters I had shared 13 books with. 2. Siuan and Moiraine. I wanted a reunion, that was a real sticking point for me. 3. Moghedien. Really did not need to see her dragged off in a collar, I would have preferred to have finished with her skulking about quietly 'somewhere'. It felt a little bit too much like a clear victory for the Light, I would have liked something to be unresolved.
  5. Oh, the savour. Raymond Blancs chocolate mousse for when you want to feel sophisticated. Ingredients For the chocolate mousse 170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary) 7 free-range egg whites (use pasteurised egg white in a carton if you have any concerns about raw egg) ¼ tsp lemon juice 40g/1½oz caster sugar How-to-videos Method Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hours, or until set. Alternatively, use the mousse to make a hot chocolate soup. Preheat the oven to 180C/350F/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3-5 minutes, or until puffed slightly and warmed through.
  6. I have not had rice crispy cakes in years, I need to get on and make some. I personally prefer cornflake cakes, great to cook with small ones. 75g (3oz) butter 200g (7oz) dark chocolate, broken into small chunks 4 tbsp golden syrup 200g (7oz) cornflakes Read more at https://realfood.tesco.com/recipes/cornflake-cakes.html#6FrQj8thUW1jvJ3a.99 Melt the butter, chocolate and golden syrup in a small saucepan over a low heat. Remove and cool for 5 minutes. Put 24 cupcake cases into muffin tins, or on a baking tray. Then, stir the cornflakes into the mixture, and spoon into the cupcake cases. Allow to set and then serve.
  7. I did not start reading until after RJ passed, I read a lot of the reviews on BS additions to the series. I love both, I did find it useful to take a couple of weeks break between Knife and TGS so I could get RJs voice 'out of my head'. I would say, form your own opinion. It's worth making sure you read the introduction BS wrote to TGS, whether or not you enjoy his work, you can see how much he loved the series and revered RJ.
  8. Ladies and Gentlemen, I bid you welcome to this little slice of heaven. Grab hold of your pens, pencils and a napkin to wipe away that little bit of drool as we share recipes for that holiest of grails of the food world. Wonder and marvel as we gather together to share all the wondrous ways in which we can weave this most choice of ingredients into a marvellous symphony for the tongue. Remember, such weaves should not be closely guarded secrets, they should light the skies like a night flower. Do not be shy, share with us your deepest secrets of culinary creation, bring us pictures so our eyes can anticipate the tastes of epic proportions. Let us celebrate together.
  9. Its been a few days and I still can't access, I did get a welcome email.
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