You'll be amazed by
the crisp flavour and texture — so close to real sugar!
Not exact matches
I cleaned out the
crisper drawer in my fridge, choosing vegetables
and fruits that contrasted in
flavour and texture, like baby bok choy
and red pepper, green
and red onion, a sweet navel orange
and one of those fabulous crispy Asian pears that are available now.
The apple puree had a lovely creamy
texture and vanilla
flavour due to the white chocolate, which contrasted well with the
crisp unsweetened pastry
and the apple slices on top.
The stand out
flavour elements were a light
texture similar to that of
crisps and a mild but adorable coconut flavor.
I coated the tofu in a mix of cornflour, chinese five spice
and a pinch of salt
and then baked, for a
crisp exterior
and a silky smooth middle, for both a beautiful
flavour and texture.
This recipe brings together the mild freshness of pears, warm
and pungent ginger,
and a
crisp and fragrant oat topping to create a unique blend of
flavours and textures that will have you making it again
and again!