Re: Recipes Needed!! Here's One
- Aah. The cornflour problem again.
Cornflour is not necessarily made from what we call corn now (maize), but of
the older usage of corn - a generic word for grain.
In the UK (and Australia - which may or may not be a colonial outcrop of the
UK after tonight - we're having a referendum) cornflour is very, very finely
ground wheat (mainly) or corn. I personally always buy Wheaten Cornflour,
and use that as a thickener. You could probably import it, if you feel the
need, or use a mortar and pestle to grind your normal flour even finer.
There is a slight difference in tastes, but it isn't noticable in the
finished product if you're using it as a thickener. If I remember correctly,
I've needed slighly less cornflour that wheaten cornflour for this.
(Another vote also for honey cakes being not totally unlike baklava etc -
must do some experiments!)
>* Flower & Rosenbaum, have substituted cornflour as the thickener ofchoice
>in this recipe. Although I agree with their substitution, the periodthe
>thickener was amulum, a wheat or rye starch as corn was not available to