While organising dinner at La Casa, Angie and I agreed to a macarons for sourdough swap.
Angie brought along some fabulous salted caramel and jaffa macarons. They tasted seriously good. A thin and crispy shell gave way to a soft and light macaron with a gooey filling. The salted caramel was my favourite. The salt was present in ever bite without being overwhelming and helped to offset the rich caramel.
*not the actual loaf!
I was a little embarrassed by my sourdough. I decided to make some Barm Bread after my friend Matt gave me some of his yeasted beer.
The bread making process was going well, but I lost my nerve and took the loaf out of the oven five minutes earlier than I should have done. Resulting in bread that was every so slightly under done. Cooking is joyous and wonderful, but striving for perfection can be frustrating sometimes too!
I think that this was a very good exchange :) with a bit of toasting the bread was perfectly delicious wi some good quality butter. Job well done Rich! :)
ReplyDeleteAnd I know what you mean about striving for perfection, I'm glad the macarons hit perfection for you! because I hate it when they don't quite hit the mark.
ReplyDeleteThe macarons definitely hit the mark for me!
DeleteI think all us cooks need to relax a bit more, not everything will be perfect but it's almost always still enjoyable.
I say that's an excellent swap. I never eat macarons, so they always seem a little magical.
ReplyDelete(I'm playing with apple cider bread at the moment, similar to the barm bread.)
Let me know how the apple cider bread goes. If subtle apple flavours comes through I can imagine it being lovely.
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