I have been ill for the past 6 weeks, and it is making things very difficult. I am feeling a bit better lately but I'm still not completely over it. I have an extension on my dissertation and coursework, but as I am still ill it still isn't moving as fast as I would like.
As I lost my appetite, I have barely cooked anything over the past few weeks, plus I didn't want to bake anything sharable in case I spread my germs around.
At the weekend I had a craving for custard, so ended up with 6 egg whites leftover. I'd noticed in "Paris Sweets" that there was a recipe for financiers, which only used egg whites.
The main problem with living in a flat share is that ingredients disappear. I had bought enough butter to make these specially, but when I came to make it, there was only 150g left. I used this to make beurre noisette and topped it up to 180g with vegetable oil. That was the only real mishap, and the rest of the recipe went smoothly, although I used muffin tins rather than the traditional ingot shapes.
I am not a massive fan of almonds, but was pleasantly surprised by the way they turned out. They had a similar taste to madeleines, but the texture was the best part. Outside was crispy and a touch chewy, but inside was soft and fluffy. I have some egg whites in T's freezer, so I will defrost them to make this again soon. I saw a variation on the internet that used ground hazlenuts instead of almonds, which is a very intriguing prospect. I managed to find some ground hazlenuts at the local health food shop, so will be giving this another go sometime soon.
I was also very excited to see Falko making a baumkuchen on "Rachel Allen's Bake" tv show on Saturday. It was cooked on a spit!
As I lost my appetite, I have barely cooked anything over the past few weeks, plus I didn't want to bake anything sharable in case I spread my germs around.
At the weekend I had a craving for custard, so ended up with 6 egg whites leftover. I'd noticed in "Paris Sweets" that there was a recipe for financiers, which only used egg whites.
The main problem with living in a flat share is that ingredients disappear. I had bought enough butter to make these specially, but when I came to make it, there was only 150g left. I used this to make beurre noisette and topped it up to 180g with vegetable oil. That was the only real mishap, and the rest of the recipe went smoothly, although I used muffin tins rather than the traditional ingot shapes.
I am not a massive fan of almonds, but was pleasantly surprised by the way they turned out. They had a similar taste to madeleines, but the texture was the best part. Outside was crispy and a touch chewy, but inside was soft and fluffy. I have some egg whites in T's freezer, so I will defrost them to make this again soon. I saw a variation on the internet that used ground hazlenuts instead of almonds, which is a very intriguing prospect. I managed to find some ground hazlenuts at the local health food shop, so will be giving this another go sometime soon.
I was also very excited to see Falko making a baumkuchen on "Rachel Allen's Bake" tv show on Saturday. It was cooked on a spit!
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