Squeezing my brain juices dry today, finally made something simple and straightforward - Sardine Puffs
Pardon the burnt sardine filling at the edges, through this I learnt that it's better to keep the filling sealed than exposed to prevent burning and drying out.
Since my baking 'drought' has spread to my bread making as well , I'm on the look-out for loaves displayed in bakeries and delis. Here I present an exotic find:
Don't you find this loaf very intriguing? It's actually made from squid ink, from the new French deli Archangel in Great World City. This jet black loaf first caught my eye a few weeks back, when I had dinner at Archangel. I had a crab sandwich made with this loaf, simply because I couldn't give such an interesting bread a miss. I've seen squid-ink pasta, risotto and paella before, but in bread, this is a first.
In case you're wondering, there is no taste of ink in this bread(not that I've tasted ink before). Instead, it has a slight garlicky fragrance. According to the deli, it is infused with chilli as well, though I couldn't really taste that. All in all, it is one loaf which I would buy again, because it has a nice crusty exterior with a soft crumb, just the kind I like.
PS: what you see in the pictures is the true color of the bread, no photoshop effects. Total 'black-out' right?