This was my first time cooking Tuna! And subsequently, I seem to have overcooked it; so instead of a nice rare interior, it was… not.
Anywho, put two tuna steaks, in the hottest pan you can muster; and cook for about a minute on each side.
We had rice and spinach to accompany. Aside from the not-rare-enoughness of the tuna, all was good.
Mmm. Delicious baked goods.
200g butter, creamed with 3/4 cup icing sugar; then add 1 cup cornflour, 1 cup ordinary flour and a 1/2 teaspoon of baking powder, and mix to combine.
When the flour is being mixed in, it seems to get a little bit clumpy, then it gets all grainy; but keep on mixing, because it’ll come back together again.
Roll into little balls, squish with a fork, and cook for 20 minutes at 180C. Once cool, smoosh two biscuits together with icing.
Delicious. Although a bit like eating dessert for breakfast.
Crepes: sift 2 cups flour and 1 teaspoon baking powder together
Whisk 1 egg, 2 1/2 cups of milk, about 2 tablespoons of sugar, 1 teaspoon of vanilla and a pinch of salt together.
Make a well in the flour, and pour the liquid in and whisk everything until smooth.
Take a non-stick pan, and melt about 75 grams of butter. Whisk the melted butter into the batter.
Wipe the excess butter from the pan, and swirl in about 1/3 cup of the batter. Cook until the batter sets, then flip over.
Caramel Sauce: take a small saucepan, and add enough sugar to cover the bottom of the pan in a complete layer. Add enough water to cover the sugar. Add a little drizzle of corn syrup.
Gently heat the mixture until it caramelizes (it’ll take a little while – there’ll be a phase of dissolving, then it will bubble, then it’ll turn light yellow, then darker.); then whisk in 1/2c of cream.
Continue heating the sauce until it thickens.
Sometimes, mistakes happen. Sometimes, mistakes are salvageable!
I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).
The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.
Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.
Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!
It ended up being quite bittersweet; tasting a little bit coffee-like.