Coconut tarts, or, Why Rob is a better cook than Ailbhe

[ailbhe]

I had some coconut oil in the fridge so I took it out and mixed it with some flour and dessicated coconut, and now it's baking hot in the oven. With any luck, it will turn into pastry cases for the custard which is currently thickening up in the microwave.

But because I find recipes frustrating and irritating, especially baking ones which call for ingredients I'm not able to eat, I have no idea. Rob, on the other hand, finds that recipes make him feel safe and guided, and so has a fairish idea of what's coming when he cooks.

But neither of us has ever managed to make successful non-dairy pastry, ever ever ever, because of not being able to use soy margarine. All the other vegetable margarines are too soft and the flour absorbs them too fast.

Comments

[happydisciple.livejournal.com]

Stork used to contain "marine oils".

Of the first ten Google hits for "marine oils", only four relate to the edible, derived-from-marine-animals kind (with the highest coming in fourth). The other six are lubricants for marine engines.

:-)