And there was me thinking this would be a boring summer...now I've got something to pass the time if I get bored! Thanks, Evenstar!

I just ate my delicious lembas! It was all crispy and black, it doesn’t taste bad burnt at all [img]smilies/wink.gif[/img]! Well I did try but I am not the best of cooks better luck next time [img]smilies/biggrin.gif[/img]”

My mother is the master of cooking things to carbon. After 19 years of eating her cooking, most of the time it is good, as long as it isn't pancakes or toast, I have come to terms with burnt food. But the lembas is messy and good.

Oh... I miss my mothers cooking she always did perfect and she never burnt anything... those were the good old days!

I made lembas for a Lunch for my Debating Students and they almost freaked it was so nice. So I have printed a recipe for them... they all say thanks Niluial [img]smilies/wink.gif[/img]!

Great Lembas, [img]smilies/biggrin.gif[/img] thanks a bunch! [img]smilies/biggrin.gif[/img] [img]smilies/biggrin.gif[/img]

Is there anything that one can substitute for the almonds/almond flour? I ask because i can not eat any kind of nut ( allergic).

you know that is a good question, how 'bout you try soy flour or some other thing such as this.

Soya flour could work or just plain cake flour maybe. It's good to try something new with the lembas. If you do, tell us the results!

Nehani and I made lembas today....and...erm....it turned out a little weird. It's good (REALLY good) but we're not sure if we did it right. It tastes like fortune cookie cornbread. Eek! Did we do it right? How did others taste like? Are we way off the mark??

The taste of my lembas was a bit strange, but the honey was definatly a prominate trait. how did you manage the fortune cookie taste?

We're not really sure how we got the fortune cookie taste. [img]smilies/frown.gif[/img] Kind of weird. You can definitely taste the honey though. Ours was raw, and wasn't as sweet, but there are still traces of it. The texture was more like cornbread. Does that help?

mmmmm! thanks again! They were so delicious!I substituted semolina flour for bread flour and it still turned out great! Maybe not as accurate, but it tastes good.

I made lembas once. Even the birds wouldnt eat it! [img]smilies/tongue.gif[/img]

I had a better reaction with the all purpose flour. My body did not like trhe semolina flour, and I kinda didn't like the texture of it. the cornbread texture is from the pasta flour, by the way.

Hmmm... I've baked lembas before, but I used a different recipe. Here's mine:

1 stick butter (8 Tbsp)
1/2 cup sugar
1 cup honey
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3 - 4 cups flour
1 egg
Mallorn leaves

Combine all ingredients in a bowl, setting aside about a tablespoon of the egg. Add enough flour to make the consitancy similar to a loose cookie dough. Drop by large tablespoon onto lightly greased cookie sheet and slighty flatten. You can also get a nice shape by cooking in a muffin tin. Brush tops with egg set aside earlier.

Bake at 400 degrees for about 10 minutes or until lightly browned. Store by wrapping in golden mallorn leaves. If the leaves are unavailable, simply store in airtight container. Makes approximately 12 - 24 lembas cakes depending upon size.

They were good, but they tasted...bread-ish. I liked them, but my friends didn't
[img]smilies/frown.gif[/img] my dad liked them, so between the two of us, we finished them off pretty quickly. *laughs* I'm making them sound horrible! They weren't! Really!

Any-woo, I'll have to try that other recipe! It's getting some pretty good comments... Mmmm... lembas.

Pardon me, Amarantha, how are we to find them? Sadly, this is not Middle-earth ... [img]smilies/frown.gif[/img]

Your fellow chef,

~Tarien

That's negative, right? [img]smilies/tongue.gif[/img]

Well, it does say that if you can't store your lembas in mallorn leaves, you can store them in an airtight container. Although I don't know why you would want to replace the leaves. I have a mallorn tree right outside my front door......Okay, so it's an oak, but bear with me! [img]smilies/wink.gif[/img]

Or pretend ts a tamale and wrap it in corn husks.

Quick question: is it as filling with the AP flour as it is with the special flour? I hope to make it today...this should be fun. I'm very glad that I have never managed to burn things, although it's probably only because I can hear the oven timer for completely across the house. (blame it on my elven hearing. [img]smilies/tongue.gif[/img])

Yeah, mine ended up like that, too.
Plus, I don't have a krumkake or pizzelle iron. I just used a frying pan, so they looked like pancakes. They turned out yummy anyway! [img]smilies/smile.gif[/img]

here's Lembas...
 

just to kick a dead horse! I am gonna try a Tangalo in my recipee this time.... :D


MM bringing back dead threads is fun....

Well, anyway i think that in the next batch i am gonna try some other things that i found at the Oriental food market.... mmmm. Any Ideas?

I wonder what they use for Lembas in the movies....

for some reason i don't want to know...

Great!
 

That's great! I don't have a pizelle or crumcake iron, and I wondered if anyone had tried it on a cookie sheet! Now I can try it. Thanks!

it doesn't matter i made mine like cornbread and it was good(insert Grr's voice here)

Another thread...
 

If you are interested in other recipes, I had a thread a few years ago that I never actually went back and did what I was supposed to. So. please check it out for all you chefs out there.


http://forum.barrowdowns.com/showthr...737#post126737

I and my family cooked a batch of Lembas earlier today; I think it is really good! My Mom and Dad like it too.

Cool. I haven't made this in a LONG time. I hope you enjoy.

I made these for my family one morning, and everyone loved them (and me:D). THANK YOU LEMBAS.

I should try making lembas, it would be fun my mom and I could make them. It would be great mother/daughter time!
:)

Let us see if I can make this without setting anything on fire, or ticking my grandmother off.

I have learned a few more tricks to cooking in the last 6 years(?). I think I am gonna try honey and maybe a mixture of all purpose flour and Semolina. And oranges. Heck, I'll just write down my subs and maybe post them later.

So, anyone try this of late?

Edit

Okay so I have it in the oven and it looks good. This I just flew by the seat of my pants.

I put in the tale end of some ST. James Red Wine. It is one of the dryer wines they have.

I Also used some butter milk and regular milk.

I spaced the butter.

I put in 3 cloves, nutmeg, cinnamon, and anise seeds. I have a mortar and pestle so everything but the nutmeg and the cinnamon I ground up. I also used a little sea salt.

I covered the bottom and sides of an Iron skillet with Olive oil and poured the batter in it. It is baking now. When it is firm enough I will take it out and cover it with a glaze that I made with an egg white, Honey, melted butter, vanilla, and orange juice.

Also, I used 1 cup all purpose flour and 1 1/4 cup semolina flour.

I'll tell you how it tastes when its done.

Edit

It is not bad, but it is not exactly something I would want to take with me on a long trip. It is too moist.

On a utter whim I decided to make lembas a couple of days ago. I'm really not sure what came over me. Probably procrastination.

Anyway, I followed the original recipe save for substituting all purpose flour for semolina. The first one I attempted to fry in a pan. This did not go well. Next I baked them in the oven for about 20 minutes at 350 degrees. This proved to work well for me and the lembas turned out quite tasty, just ask TheGreatElvenWarrior, she tried them. However, I would not recommend anyone else baking lembas quite the way I did; my oven is crazy and requires about twice to three times longer to cook than a sane oven. Follow the original instructions if you can.

In conclusion, the lembas were excellent. Must make more.

The lembas was good! I loved it. Best lembas I've ever had... Only lembas I've ever had...

I think I'm going to try it...

Oh very good! Lembas is lovely!