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These worked much better than we thought.
We mixed the melted butter, flour and milk first, then added the well beaten eggs. Tastes like thick pancakes :)

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Gingerbread, Yvette P.  I actually loved this, however yes, needed much more flour than the recipes calls for.  

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Gingerbread, Yvette P.  I actually loved this, however yes, needed much more flour than the recipes calls for.  

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I would need to make my own adjustments next time, but I really enjoyed the addition of the coriander and caraway!!! I will make these again but with less molasses and maybe try a different flour!! They don't look nearly as good as the pics in the recipe, but tasted good!! I ground my own sugar toppings with a little spice. I Can't wait to try the barley soup.

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a very interesting recipe that surprised me by working out in the end. You had to put in at least twice as much flour as the recipe said so I put in about 500 grams not the 1/2 pound mentioned. tastes good anyway.

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I attempted the Spritzen two different times. The first round I used rice milk and level spoonfuls of rice flour. They turned out like a loose custard. Tasty, but unattractive. The second try I used half coconut cream half coconut milk and heaping spoonfuls of rice flour. These turned out much better! They baked better in tea cups than in moder muffin tins.

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Spritzer not a success either, shrank as soon as it came out of the oven and didn't brown, just got burnt in places, I used one egg as suggested and beat it very well but it didn't work

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Aspargus Forced in a French roll (another photo)

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Aspargus Forced in a French roll (another photo)

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Sue Jones, Yorkshire
I really iked the look of this dish, mimicking asparagus browning from the ground, but found it rather rich (all that cream!) and bread-y.

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Soup Barley and Asparagus Forced in a French roll

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Soup Barley and Asparagus Forced in a French roll

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Sue Jones, Yorkshire

I did a Georgian themed dinner tonight. The menu was Soup Barley, Asparagus Forced in a French roll and (bought) Creme Brûlées which were known in Georgian England as Burn't Creams.. I loved the barley soup - very comforting - although I discovered we had no onions in the house so used finely chopped leeks, and I also added tiny diced pieced of carrot.
We ate by candlelight and listened to the music of Michael Haydn.

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These made a lovely lunch. I used Pannini rolls and Hollandaise sauce.

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The soup is simmering away on the stove now, and smells good. We don't eat meat, but look what I found in the supermarket! Vegan Stock!

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Lovely soup, but more of a one dish lunch than a starter. I added some celery and carrots with the onions, having softened them first.

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A cross between a souffle and scrambled eggs. I had to change twice while making them: first I managed to carefully pour the whipped eggs on my legs, and then one of the Spritzen made a dash for it when I was trying to extricate it from its ramekin. I thought they tasted OK but my better half didn't like them, so the dogs got the rest. They loved them. Riki from Oxford.

PS Brigitte Webster has such beautiful plates!

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Barley and wild rice soup. Added spinach for good measure. Quite good!

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Spritzen, Christina, 100 MIle House, BC,Canada

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Spritzen, Christina, 100 MIle House, BC,Canada

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No picture today as I have misplaced my phone. This looked like it would be a big success. It rose beautifully and looked wonderful. I used cream and nutmeg. I sprinkled it with sugar and a touch of cinnamon.
When I turned it out of the teacup ( large custard dish) It collapsed. I sprinkled it anyhow as it was cooked and ready to eat. My tasters enjoyed it, commenting that it taste like a Westfallia pancake, without the suger.

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Barb Anderson, Wolville, NS, Canada - Soupe Barley

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Barb Anderson, Wolville, NS, Canada - Soupe Barley

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A very tasty and easy to prepare soup. I did add a small amount of cream when serving. Great on a cool day. It is filling - I can't imagine that it was the first course with may more food items to come!

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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GINGERBREAD : I personally am not a great fan of gingerbread ( English version ) as it is too strong in ginger for my liking. I prefer the German variety which is softer and milder in flavour. This recipe was quite easy to make but requires a lot more flour than stated.

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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ASPARAGUS FORCED IN FRENCH ROLLS : A very modern taste but sadly also high in calories ! Easy to make and delicious but filling enough as a main dish.

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Brigitte Webster, Albury, Herts, England

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Brigitte Webster, Albury, Herts, England

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BARLEY SOUP : Love it ! Easy to prepare and so much lower in calories than most previous recipes ! This recipe gets my vote !