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<blockquote data-quote="Marguerite" data-source="post: 399429" data-attributes="member: 1991"><p>Bay, sage and basil are safe to eat but strongly flavoured. I've bitten into a bay leave a few times, when I missed finding it first. I do use the young leaves finely chopped sometimes. Sage and bay are possibly a bit strong, although some recipes I have seen (veal saltimbocca, for example) use whole sage leaves sandwiched between the veal and the cheese, and you eat the lot. Personally, I think the sage is too strong a flavour, but people WILL keep playing around with veal...</p><p></p><p>Basil is perfectly OK to eat, although I do find it is very strongly flavoured also, and needs to be cut up smaller. A lot of modern recipes simply tear huge chunks of basil leaves all through, say, a salad. it looks lively, but they clearly have no intention of ever eating it themselves! Either that, or their tastebuds have been burned out with too many strong flavours!</p><p></p><p>Sage in too great a quantity can upset your stomach. A friend of mine years ago was prescribed sage tea for mouth ulcers. Her naturopath warned her to limit herself to one cup a day, because any more can be toxic.</p><p></p><p>Our current food fad, is mini-pavlova. Normally, pavlova is made from a circular meringue shell which is them topped with whipped cream and fresh fruit 9especially passionfruit and strawberries). Eat it immediately you have assembled it because the moisture of the ingredients will slowly dissolve the meringue if you let it stand, even the fridge. But instead of whipping egg white and carefully adding the sugar then slowly baking to make the meringue, I do mine in the microwave oven in 30 seconds. The basic meringue mix - egg white mixed with pure powdered icing sugar. Not castor sugar, but the finely powdered stuff. And pure sugar. About one egg white to 200 g icing sugar. Its almost identical to royal icing recipe. It should be the consistency of play doh. Keep the mix in the fridge (for weeks if you want) and to cook, put a sheet of baking paper in the microwave oven. Roll the mixture into small balls about hazelnut sized. Put them at least 3" apart on the baking paper, then microwave for 30-40 seconds. Thee balls should puff up and you shut off the power about 10 seconds after they have reached full size. Longer, and they begin to burn from the inside. Let them cool, then gently peel them off the paper. Put a cooled meringue onto a plate (do not try to pick it up to take a bite, it will fall apart in your mouth). Put on a dollop of whipped cream and then some chopped strawberries. Eat with spoon.</p><p></p><p>Our current fad. I'm trying to get mother in law to gain back a bit of the weight she is losing, so I make larger meringues for her and tiny ones for me (she won't eat hers if I don't have one too).</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 399429, member: 1991"] Bay, sage and basil are safe to eat but strongly flavoured. I've bitten into a bay leave a few times, when I missed finding it first. I do use the young leaves finely chopped sometimes. Sage and bay are possibly a bit strong, although some recipes I have seen (veal saltimbocca, for example) use whole sage leaves sandwiched between the veal and the cheese, and you eat the lot. Personally, I think the sage is too strong a flavour, but people WILL keep playing around with veal... Basil is perfectly OK to eat, although I do find it is very strongly flavoured also, and needs to be cut up smaller. A lot of modern recipes simply tear huge chunks of basil leaves all through, say, a salad. it looks lively, but they clearly have no intention of ever eating it themselves! Either that, or their tastebuds have been burned out with too many strong flavours! Sage in too great a quantity can upset your stomach. A friend of mine years ago was prescribed sage tea for mouth ulcers. Her naturopath warned her to limit herself to one cup a day, because any more can be toxic. Our current food fad, is mini-pavlova. Normally, pavlova is made from a circular meringue shell which is them topped with whipped cream and fresh fruit 9especially passionfruit and strawberries). Eat it immediately you have assembled it because the moisture of the ingredients will slowly dissolve the meringue if you let it stand, even the fridge. But instead of whipping egg white and carefully adding the sugar then slowly baking to make the meringue, I do mine in the microwave oven in 30 seconds. The basic meringue mix - egg white mixed with pure powdered icing sugar. Not castor sugar, but the finely powdered stuff. And pure sugar. About one egg white to 200 g icing sugar. Its almost identical to royal icing recipe. It should be the consistency of play doh. Keep the mix in the fridge (for weeks if you want) and to cook, put a sheet of baking paper in the microwave oven. Roll the mixture into small balls about hazelnut sized. Put them at least 3" apart on the baking paper, then microwave for 30-40 seconds. Thee balls should puff up and you shut off the power about 10 seconds after they have reached full size. Longer, and they begin to burn from the inside. Let them cool, then gently peel them off the paper. Put a cooled meringue onto a plate (do not try to pick it up to take a bite, it will fall apart in your mouth). Put on a dollop of whipped cream and then some chopped strawberries. Eat with spoon. Our current fad. I'm trying to get mother in law to gain back a bit of the weight she is losing, so I make larger meringues for her and tiny ones for me (she won't eat hers if I don't have one too). Marg [/QUOTE]
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