I bought Tom Kitchin's book because of the beautiful pictures, but until this weekend had never cooked anything from it as it's recipes from his restaurant and as such is quite long and involved.
On Sunday I tried the apple beignets with cider sabayon. Two apples are cored and sliced into rings 0.5cm thick, then battered and fried. This yielded about 5 or 6 slices per apple. For the batter, the recipe called for 8 eggs! For 2 apples! I reduced this to 2 eggs and adjusted the other quantities accordingly, and still had about a third of the mixture left over at the end. By my calculation, that means the recipe makes 6 times as much as is actually needed. (Awesome batter though, will use it again).
The sabayon used 3 eggs yolks and 300ml of cider (along with sugar). The instruction was to cook until thickened, which never really happened. Looking at some other recipes suggests that 300ml is quite a lot of liquid to use for that number of eggs?
Has anyone else cooked from this book, and had trouble with the quantities? I might just use it for inspiration in the future and make up the recipes myself!