shapeofthings: (Default)
The Hypothesis: that a starch component is essential in gluten-free flour.

The Experiment: making crepes without a starch component.

The Result: Epic structural and textural fail. The data suggests the hypothesis is correct!

***


Woke up with a craving for crepes (at 4:30 am, WTF brain? Gave up and got up at 6) but there were no starchy flours in the house. Made crepes anyway. The resulting mess tastes good but stuck to the pan and didn't bind together (despite adding extra xantham gum), making a frightful mess.

The honey & cinnamon baked figs and apple I foraged on my walk home earlier in the week are lovely though! Also, sunrise was pretty.

It's going to be a lovely, productive day!

Sleep FAIL

Dec. 18th, 2011 06:54 am
shapeofthings: (Default)
Last night the Awesome Hobart Kat came over. We drank wine and gin, ate sheep's cheese and curled up on the couch to watch Julie & Julia. It was an utterly lovely evening, however I temporarily forgot that alcohol is not my friend. I trundled off to bed a little after midnight, nicely tipsy and fell straight asleep, only to wake up at 4 am with a body too over-loaded with boozy sugars for sleep (and a brain that decided to fret over a small worry). Annoying! I finally accepted that I wasn't getting back to sleep at 5, so got up to enjoy the dawn and made cake.

Yes, half past 5 in the morning, on about 3 hours sleep. is clearly the time to start baking. I have a dozen Christmas cupcakes (bischoffsbrot, if you're wondering) in the oven now, plus a loaf of seed bread gently rising in the warmth. The cupcakes smell amazing, but I cannot try them! They are being baked as gifts for friends, and since I'm not eating them and Housemate had normal flour in the house they are made with wheat. After almost 5 years of cooking entirely gluten free it was very strange to bake with wheat. There was only one flour to measure! No getting the right ratio of corn starch to rice flour to soy flour, no adding xantham gum to bind; very odd indeed. I'd also forgotten how wheat batters handle: its so sticky! Hopefully they taste as good as they smell.

Once the bread is done I'll have to decide what to do with the rest of my day. I'd planned to go hiking, though I'm not sure how I'll manage on so little sleep and there's plenty of things I could be doing around the house. I'll venture out to the Farm Gate market when it opens at 9 to pick up some fresh local veggies and hopefully some goat (I haven't had goat in years, but I hear there's a new seller at the market with locally raised, happy Boer goats and Dorper lambs. Mmm, happy ethical meat is tasty!). I have an afternoon tea date with my new friend Norm, a retired geologist who lives out the back of Wellington, where I go walking, and gets a little lonely for company. Then I think I shall have a quiet evening and make an attempt at an early night. A decent night's sleep would be a very welcome anomaly.

Oh, cake is done. Onwards!

Last Of The Roses
shapeofthings: (Me)
This week the weather turned, with the first breaths of winter stirring. There was snow on the mountain on Monday morning and the days are now noticably cooler and shorter. Today I finally accepted that the all-too-brief summer was gone and turned my attention to preparing for the cold, grey months ahead.

A couple of week's ago I'd been fortunate enough to be given a pile of lemons. This afternoon I turned them into lemon curd, preserving the sunshine yellow tang as an indulgent treat to chase away the winter blues.

Curd1


Simple Lemon Curd

1/2 cup lemon juice
1 cup castor sugar (use raw castor, or add a little brown sugar to give a more caramel flavour)
90 g butter
2 whole eggs
1 egg yolk
Vanilla


Curd2


Bring a saucepan of water to simmer, resting a heat-proof bowl on top (being sure to leave space between the bowl and the water). Chop butter and place in bowl. Pour in sugar, lemon juice, beaten eggs and a dash of vanilla. Whisk together as butter melts. Taking care to keep the temperature low and steady, gently stir mix continuously until it begins to thicken (about 10 minutes). If the mix gets too hot, the eggs will scramble. If you don't stir enough the outside layer will set and over-cook. Once the mix begins to thicken turn off heat and keep stirring for another 5 minutes or so, until the curd takes on a creamy, smooth consistency. Remove curd from heat and pour into sterilised containers. The mix will thicken further as it cools. Store in a cool, dark place (or in the fridge) for a grey, rainy day.


Curd3 Curd4

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