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Fix that Shit




I am sure I had nightmares about yesterday’s sourdough cock up, so I was up and at it. I mixed up a second dough using yeats and kneaded the two together, it was a visual masterpiece but the yeast over rode the sourdough flavour so don’t do this as home. 
I made some more juice this morning and reserved not only the carrot but the ginger and turmeric, so the next batch of crackers will be interesting for sure. I started the last bucket of plum wine for the year it will be called Lockdown and the first lot of feijoas have gone into the freezer. This photos shows the last two batches of plum in full crank! 
 
 
Top Tip #1: If you can get hold of old milk bottles, usually by paying through the nose for them, champagne corks fit them perfectly.





I am now cooking the tongue, it requires the corned beef treatment, so in a pot of water with, leek, carrot, onion, ginger, juniper, chilli, treacle, bay, rosemary. Simmer for three hours, it smells divine, now I have to peel the tough outer skin off, I cannot see that going overly well!

Nigel Slater the god of good things was the dealer up of the lunch recipe, I needed something to go with the bread, a flourless soufflé, my goodness what a bloody sensation, I may have had two bowls!

Cheese Soufflé

190g crumbly feta
4 eggs
Some thyme
100ml cream
Grated parmesan
Salt & pepper
Separate the eggs, crumble the feta into the yolk and mix thoroughly, add the cream, thyme, pepper and not much salt. Beat the whites to soft peaks and barely fold the two mixtures together. Share between three greased bowls and sprinkle with parmesan. Put in hot oven, 180 degrees for 15 minutes, remove carefully and eat immediately. Feeds 3.

Bonus Tip #2: Philadelphia cheese wrappers are super useful for wrapping things, if you wash them and recycle them. And you can use the box to light the fire, no waste.


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