Poppy cooks...
- Place
250g cheese, roughly chopped into Thermomix and grate 8secs/speed8 before setting aside.
- Repeat with another
250g cheese.
- Add all cheese,
12 egg whites,
150g almond meal,
1/2 teaspoon Celtic sea salt and
1/4 teaspoon ground black pepper and mix 10 secs/speed 6.
- Divide amongst 3 baking trays and spread with a silicone spatula.
- Bake in 180degree oven for 20-25 minutes or until bases are golden brown.
Poppy cooks...
- In a large stock pot place
1-1.5kg chicken carcasses,
2-4 chicken feet,
4L water,
2 tablespoons apple cider vinegar,
onion, roughly chopped,
2 carrots, roughly chopped,
3 celery stalks, roughly chopped,
2 leeks, white part only, roughly chopped and
1 whole garlic bulb, halved across cloves; and allow to stand for 30 minutes to 1 hour.
- Bring to the boil over high heat, skimming off any scum that forms on the surface.
- Reduce to low and simmer for 6-8 hours.
- Add 2 large handfuls of
flat-leaf parsley stalks and simmer for a further 10 minutes.
- Line a sieve with cheesecloth and strain the broth. I place the broth into sterilised jars in pre-measured quantities and pop in the freezer to use when I need.