Might need a few of these today. Suffering from a distinct lack of enthusiasm today.
The coffee brûlée’s were rather good though - crushed some beans up and let them infuse in the 250ml double cream 75ml milk that was heated to not quite boiling and left to cool. Then added a double espresso to the 4 egg yolks and 50gm of caster sugar. Add the cream/milk to the egg mixture and whisk together. Put the mixture through a fine strainer to remove the coffee beans and any milk skin that may have formed when it cooled. Pour into dishes and bake at 140°C for 23.74589432 minutes. Remove from oven and allow to cool. This recipe really does work, many of the other ones I tried curdled the eggs but this never has.
The coffee brûlée’s were rather good though - crushed some beans up and let them infuse in the 250ml double cream 75ml milk that was heated to not quite boiling and left to cool. Then added a double espresso to the 4 egg yolks and 50gm of caster sugar. Add the cream/milk to the egg mixture and whisk together. Put the mixture through a fine strainer to remove the coffee beans and any milk skin that may have formed when it cooled. Pour into dishes and bake at 140°C for 23.74589432 minutes. Remove from oven and allow to cool. This recipe really does work, many of the other ones I tried curdled the eggs but this never has.
so have made the mushroom and ricotta ravioli for this evening, the tagliatelle for later in the week, Chinese mushrooms also for later in the week. Contemplating making a sequel to the paint drying video, not sure if I should go with varnish drying or filler drying.
The basic recipe is 550gm flour, 350ml water/milk, 10gm sugar, 5gm salt, and yeast. The amount of liquid depends on the flour. As I hadn’t done an all spelt loaf before I didn’t know if it needed less or more liquid. Slightly too much liquid and you get a loaf with that sort of top. Usually if there is too much liquid you end up with something more like a Klingon’s forehead rather than the (now I never not see it as a) Yorkshire pud.
