This is why I’ve been so quiet recently. Because we have been packing all our belongings up into bags and boxes and moving out of our lovely rented flat into this…
Our new flat – not so lovely, decidedly dirty yet entirely ours. We are now home-owners. With a mortgage. And a whole heap of work to get through. We have been lucky enough to stay in the area we love and the trade off is that we need to do an awful lot of work to make this liveable. Continue Reading
Sorry for the lack of postin lately, Lucy’s been moving and I’ve been lazy. So here’s a quickie to tide you over until I finally find a recipe worth posting AND cook it without burning it. Because the point of this is to burn it!
Make oatmeal. Do it however you like. Personally, I like to boil a small handful of barley in water, then after 20 minutes add normal old-fashioned oats, vanilla, brown sugar, and milk/water and cook it ’til it’s finished. The rest of the recipe works just as well if you have an enormously complicated recipe or if you make instant oatmeal in the microwave. However, make sure that the bowl you ultimately are going to put it in is heat proof, you don’t want it to melt under the torch/broiler. Rammekins are just fine, and add to the “eating crème brûlée for breakfast” factor.
If you make thick oatmeal, it’s best to try to flatten it and get as smooth a surface as you can. It’s not going to be glassy-smooth no matter what you do, but an uneven surface, as I discovered, leads to burnt bits of oatmeal. Once it’s (relatively) smooth, sprinkle sugar on top, making sure to coat it evenly.
Brûlée. If you happen to have a torch laying around your kitchen, then you probably know how to use it to make crème brûlée. Do that. If you don’t have a torch, turn the broiler to high and pop your oatmeal under that. Keep an eye on it. When it has that caramel color to it, take it out. Let it sit for a little bit to make sure the sugar hardens. Enjoy!