I’ve been terrible for posting the last week. This is due to the next 10 or 12 days being the absolute worst time of the year. Why, you ask? I will tell you why.
Creates demented students. Deranged bumbling mushy-brained positively unhinged zombie people. Can only talk in medical speak. And even then it’s mostly incoherent. I shall not be available mentally for the next few weeks. Terribly sorry, but if you are looking for me I’ll be the one in the corner, rocking back and forth and intermittently muttering to myself, weeping, and bursting into nervous laughter.
You know of my kidney hatred by now. We have renal exams. This Friday… *Sob. Amongst others. Many others. Doomed.
Must leave now to stare blankly at a book whilst imagining not knowing anything on the exam paper. *Sniff… bye…
(P.S. For the record, post exam recipes to come: Honey Mustard Marinaded Pork Chops, Caramel squares, Pork chops with garlic mushrooms, Chewy chocolate chip cookies, Deconstructed pesto chicken dish minus a name but yummy, and plenty more!)
good luck with the exams!!! (p.s. dying to see your recipe for caramel squares. i freaking love them)
Theres a chance knowing what goes into them will prevent you from eating them for fear of heart attack…
I Hope that your exams are going well. Good luck with it all!
If you haven’t already tried this (and knowing you you have) it is yummy:
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
2 large eggs
2 tablespoons(25 grams) granulated white sugar
(180 ml) milk
1/2 teaspoon pure vanilla extract
1 pound (454
grams) frozen morello cherries
1tablespoon (13 grams) unsalted butter
2 tablespoons (25 grams) granulated white sugar
Preheat the oven to 425 degrees F (220 degrees C) and place the rack in the center of the oven.
In your bowl place the flour, salt, eggs, 2 tablespoons (25 grams) sugar,milk, and vanilla extract. Beat with a wooden spoon. Once the batter is completely smooth, let it rest while you prepare the fruit.
In a large 9- inch (23 cm) heavy ovenproof skillet melt the butter over medium heat making sure the melted butter coats the bottom and sides of the pan.
When the butter is bubbling, add the pitted cherries, and cook until the cherries have softened a bit and are coated with butter (2 – 3 minutes). Then sprinkle the cherries with the sugar and cook until the sugar has dissolved and turns into a syrup (1 – 2 minutes).
Pour the batter over the cherries and bake for about 20 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Do not open the oven door until the end of the baking time or it may collapse.
Serve immediately with a dusting of icing sugar and yogurt, creme fraiche or softly whipped cream.
Serves 2 – 3.