Tuesday Thesaurus of Thoughts – A book signing and a lot of fun!

 

DSC_0011One Saturday, not so long ago – I attempted a book signing event!

Having managed to face up to this need, I threw myself, my family, and most of my friends into the arena!

Here is the fun we had – if you want to join in try the Recipe for Fizruffs at the end, and enter the Old World with us! :

I hope you enjoy the clips and pics from my talented family and friends – a great day for all ending with a delicious lunch, and hopefully even a few more Old World fans ;)

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FIZZRUFFS – A Food of the Old World – See Chapter 14 of Toxics.

(Or the best we can make of them, in our World!)

For approx 16 Fizzruffs, you will need: 

3 egg whites, 175g caster sugar, 150ml whipping cream, yellow, pink, blue/green food colouring, coated popping candy.

Line a baking tray with silicone paper.

Whisk the egg whites until they form soft peaks. Add the caster sugar, a teaspoonful at a time, whisking well. Separate carefully into three bowls, and fold in 2 drops of food colouring, in each mixture, so you now have very pale pink, blue and green mixture.

Using two large teaspoons, spoon the meringues out onto the silicon paper, being careful to keep the three colours of tiny meringues well apart!

Put into a very gentle oven heat: around 50 degrees electric or Gas mark 1/4 . Leave for approx 3 hours. Remove and place on a cooling tray until completely cold.

When ready to eat, whip the whipping cream in a bowl until quite stiff. Place a spoonful on one meringue, sprinkle the creamy surface generously with the coated popping candy, and sandwich another tiny meringue on top.

Place in mouth, and wait for the fun to begin.

PLEASE SUPERVISE CHILDREN WHEN USING COOKING EQUIPMENT AND HOT OVENS – THANK YOU – ALL FIZZRUFF BAKING DONE AT FIZZRUFF BAKERS’ OWN RISKS ;)

© Isabel Burt 2014

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