Algeria is the third country on the list and is represented by a lamb tagine. Tagine is both the name of the cooking vessel and the stew. This was my first time cooking in a tagine and I loved it! Everything was cooked to perfection! So delicious! I am enjoying reading about all the influences on the cuisine of each country!
I haven't made anything with choux pastry for at least a year, so I should just make a chocolate-filled croquembouche like it's nothing, right?
It went surprisingly smoothly, until the very end- I caramelized the sugar well enough to construct the croquembouche, but not enough to spin the sugar cage around it. Oops.
Happily it was delicious, & the undercarmelized sugar is now a pitcher of jamaica. Win-Win!
Following, a thread on how to make your own sugar from scratch :) Last year I posted a thread on the birdsite which I will try to recreate here instead, I like to be self sufficient, and in that theme I asked myself, can I make sugar at home from scratch? (spoiler, yes I could). We began by seeding sugar beets in pots, and they grew quite large over the summer #FromScratch#Sugar#Canning