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Originally Posted by Chris T
Well, I saw the thread title and thought kronas' ID had been hijacked by Peachey 
For the record, my favourite food of all time is ... errr ... hang on, so much to choose from. Mrs towny (Mrs Chris T?  ) is hanging over my shoulder saying she doesn't know either so I guess there's no hope of me thinking of any one thing.
After much thought, probably chicken balti, but I wouldn't like to live on it for the rest of my life. There's too many nice things to eat.  |
When I first read this I thought that your favourite food was eating Mrs Towny.
Its a toss up with me as I have periods where I fancy one thing for a while and then can't stand it for ages. Bacon butties or marmite butties with corned beef and cheese followed by a helping of my wifes chestnut gateau.
The chestnut gateau is rather yummy, recipe below in case you want to try it.
CHESTNUT GATEAU
CAKE
4 oz plain chocolate
15.5 oz can chestnut puree
4 eggs separated
6 oz castor sugar
FILLING & DECORATION
2 level teaspoons instant coffee
1 teaspoon warm water
0.5 pint double cream
3 oz blanched almonds
crystallised violets
CAKE
1. Heat oven to gas mark 6 ; 400 F (200 C). Prepare 2 x 8â₠ sandwich tins †“ grease tins, put greased paper in the bottom of each.
2. Put chocolate to melt on a plate over hot water. Take chestnut puree from can and stir well.
3. Beat egg yolks and sugar until thick and creamy then stir in melted chocolate and chestnut puree.
4. Whisk egg whites until stiff and stir lightly into chestnut mixture.
5. Divide mixture between the prepared tins, smooth the surface and bake for 40 mins. Leave on wire rack until cold
FILLING & DECORATION
1. Dissolve the coffee in the warm water. Add to cream and whisk steadily until it just holds its shape.
2. Use half the coffee cream to sandwich the cakes together and swirl the rest over the top and sides.
3. Decorate with chopped almonds and crystallised violets.
The gateau is very moist and rather rich. It freezes well. Add the nuts and violets when completely thawed.