Up early again this morning (16/4) to cook a recipe. Who even am I?! This time, from Rukmini Iyer’s The Green Roasting Tin: Baked Eggs with Beetroot, Celeriac, Dill and Feta.
Started this at 6:21am. Finished 7:35. Should only have taken 30 mins, but first thing in the morning when I’m tired, not awake and hungry, I’m going to be slower than usual.
First problem: I don’t have a particularly big mixing bowl. I guess I could have used an oversized Tupperware box, which I’ve done before, but again, to access it, it means rearranging my entire kitchen cupboard. A cereal bowl sufficed, but it was FULL. Next, my scales weren’t sensitive enough to measure out 180g of anything. I did a lot of guesswork. I bought sourdough for this recipe, but my fridge was also full, so kept it in a cupboard, and it went off before I could use it. The eggs themselves needed a little longer in the oven than advertised, and the ‘nest’ of the beetroot – that contains the egg – weren’t as solid as I expect they should have been.
The egg was the best part.
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