How many years on this planet (or at least, my own little planet), and I didn't know you could freeze egg whites. Thanks for another tip, ericA,
That basket of goodies looked scrumptious...no wonder they disappeared quickly.
Tell me about your memories of the saffron buns. The texture....the sweetness....etc. it might jog my memory for a recipe.
You never know....
Why thank you , Tremyfro - they all went down very well, so perhaps I should just forget nostalgia 'cos, as you know, it ain't what it used to be.
They all tasted good, but the bun I recall was very yellow, (prob a combination of saffron and free range eggs
), not particularly sweet but def not savoury and I just don't know now whether they were bready or cakey. Not especially cakey, so I think I am, to my surprise, veering towards bready. The only conclusion I
have reached is that having made them plain, I am now sure they had a scattering of fruit.... Ta da!
they look amazing, I wish I lived closer!
Why thank you to you too!
They were all an improvement on the first batches which were rather dense and/or tasteless....I think I am getting a better ideas of quantities of saffron - some of the amounts are just wild!
and, with the "stringiness" of the whites, I wonder how you split them up... ?)
