What is the best way of finding out the personality of a person you have just met? I believe I have the answer. Just look in their kitchen. No seriously, I think you can figure out the quirks of a person from what is in their fridge and pantry.
Sure maybe if you live in IKEA world or Home living, you have a spotless, perfect kitchen with no pictures or magnets on your fridge. In reality I highly doubt anyone lives like this, even the most organised kitchen has a bit of naff personality shining though. For instance my fridges (yes I did say fridges, we have an industry refrigerator which freezes everything to an artic crisp and two conventional fridges). Now those two conventional fridge are filled with pictures and magnets; child hood images of me at my first birthday party, “save the date cards” of my two sister’s weddings, pictures of my mum and dad at parties and numerous travel magnets. Of course theire is the odd quirky magnet my favourite is the “ mi so hot” one. Hehehe will never get tired of that joke.
So by looking just on the outside of fridge you see, my family is centre to function and happiness of my household. What do you have on your fridge? Can you see the personality in the way you organise your kitchen?
1.5 tsp baking powder
0.5 tsp baking soda
50g walnut meal
90ml milk
60ml espresso coffee
100g grated dark chocolate
Pre heat oven to 180C.
Beat butter and sugar till pale and creamy.
Add in eggs one at time. Add vanilla and beat until combined.
Alternating between flour, walnut meal and milk and espresso; beat until just combined.
Scoop into your muffin tin lined with muffin cases.
Bake for 20-25 minutes or until tooth pick inserted comes clean.
Leave in till for 5 minutes then transfer to wire rack.
French butter cream
From Joe pastry
60ml hot water
6 egg yolks
220g caster sugar
450g soft unsalted butter
Pinch of salt
2tsp espresso instant
Beat egg yolks in your electric mixer until foamy and pale yellow.
In a sauce pan on low heat, combine sugar and water and bring to 248F or hard crack stage 121C.
With the motor on medium, drip in your hot sugar syrup.
Whip this mis until it is glossy yellow foam.
Using the creaming head on your electric mix, beat in your butter a little at a time.
Continue to mix until it becomes a pale, yellow cream. (note it may look it is separating but keep beating!)
Soaking liquid
300ml of hot water with 2 tsp instant espresso
60ml walnut liqiuor
sugar syrup(200g sugar in 250ml water)
Combine all these.
Assembly
In a large shallow sided tray place your muffins with cases removed.
Pour over your soaking liquid and place in the fridge to soak over night.
Next day top with butter cream and top with chocolate.
