I had too much fresh thyme left and didn’t know what to do. So after I had made all different kinds of syrups all day, I thought whether a syrup could be made out of thyme and had the idea that thyme would taste great with roses. As I am half-Iranian – I have never seen an Iranian who really measures 😉 – I just went along with the ingredients I still had left, but to create a recipe, I actually did measure what I used 😉 Regarding the rock sugar I used 2 pieces of saffron-rock sugar, each of the size of a lychee. And the reason why I used gelling sugar was that I had not enough normal sugar left, so you may try the recipe using more normal sugar instead of the gelling sugar 🙂
As I cannot eat and drink milk products, I thought I try and make a soy ice cream and voilá! It tastes good and is refreshing!
Very good. Created from Recipe #174346 and Recipe #362534 . This cake can be eaten warm, or at room temperature which we like.
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
