i did absolutely nothing yesterday (reeeally bad flare up after physio, it was as though someone was following me around jamming a hot iron between my shoulder blades) so i'm trying to catch up a bit today, even though i still can't turn my head or bend my spine at all!
since i first heard about it a month or two ago, i have been dying to try making kouign amann, a traditional breton yeast-leavened butter cake. the dough is resting in the fridge as we speak. i seemed to use less flour than the recipe called for, possibly because i am using hard flour instead of all-purpose? seemed like a good idea at the time. we'll see how it goes.
meanwhile, the bambeenster and i are about to sit down to a snack of sago. sago comes in little pearls - kind of like tapioca - that are made from the seeds of the sago palm. you don't see it a lot in canada, but my father (australian) was a big fan and i remember his excitement when he found it here. as usual, googling has resulted in recipes that don't look like exactly what i remember, so i freestyled a bit. i am curious now though to try some of the more traditional south-east asian sago desserts.
baked sago pudding
1 1/2 cups milk
2 tbs white sugar
1 tsp vanilla
1/4 cup sago
2 tbs butter
2 tsp brown sugar
cinnamon for sprinkling
combine first five ingredients in a small saucepan; cover and leave in the fridge for a few hours or overnight.
simmer the soaked sago for 10 minutes over a medium flame. stir in butter and stir till melted through.
pour into 2 ramekins and place in a bain-marie; bake at 350 for 30 min.
sprinkle the tops with brown sugar and cinnamon and broil for 3 to 5 minutes, or until the sugar is melted and forming a crust.