There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, January 1, 2015

Poudre Douce - Test 1

Poudre Douce is a spice mix used in Medieval and Renaissance cookery and is a blend, like Italian seasoning etc that varies from cook to cook. This is my start point.

1 - Used in apple desserts to very good effect.

3 tablespoons ginger
2 tablespoons sugar
1 1/2 tablespoons cinnamon
1 teaspoon clove
1 teaspoon nutmeg
  1. Mix together and keep in a jar.
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