tag:blogger.com,1999:blog-12557932844658111072023-07-17T22:09:16.341-07:00The New Tastementgirlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1255793284465811107.post-60756156793922928822011-08-04T22:02:00.000-07:002011-08-04T22:05:08.224-07:00Fig, Date and Walnut Granola Bars<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-AU</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> 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mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--> <p class="MsoNormal">I’ve been wanting to make muesli bars for the longest time now, and I finally got my act together and did it today!</p> <p class="MsoNormal"> </p> <p class="MsoNormal">I think I had put off by how long I thought it would take, or possibly the fact that I could just buy them at the store whenever I wanted them... The convenience of it was too much to resist!</p> <p class="MsoNormal">But. Boy am I glad that I finally got around to making them myself. Honestly, they couldn’t be simpler. Plus, they don’t have any of the nasty preservatives and chemicals the store bought ones have, not to mention, you can pretty much put whatever you like in them! Works for me.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4157.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4157.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">There’s a pretty simple formula to making granola bars.</p> <p class="MsoNormal">You need five things:</p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l1 level1 lfo1"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Grain to make up the bulk</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l1 level1 lfo1"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>Nuts and seeds for protein and flavour</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l1 level1 lfo1"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span>Fruit for deliciousness</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l1 level1 lfo1"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span>Something sweet and sticky (honey, agave necter, maple syrup, etc).</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l1 level1 lfo1"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span>A binder, like butter or a nut butter, apple sauce, or even some processed fruit.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4171.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4171.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"><span style="font-size:9.0pt;">I used walnuts, sunflower and pumpkin seeds, chia seeds, cinnamon and allspice, but it’s so easy to substitute or leave things out with this recipe! You can use whatever nuts, seeds or spices you like. Same goes for fruit! Though make sure it’s dried, otherwise your granola bars will be pretty soggy!</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal">This is the recipe I used, though please be careful as I didn’t measure anything exactly, so it might need some adjustment. Basically, what you want is a mixture that will stick together, and hold.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Date, Fig and Walnut Muesli Bars</p> <p class="MsoNormal">Ingredients:</p> <p class="MsoNormal">2 cups rolled oats (do not use instant oats!)</p> <p class="MsoNormal">1 cup chopped figs and dates</p> <p class="MsoNormal">1 handful chopped walnuts</p> <p class="MsoNormal">2 tsp chia seeds</p> <p class="MsoNormal">1 tsp cinnamon</p> <p class="MsoNormal">½ tsp allspice</p> <p class="MsoNormal">1/3 cup sunflower and pumpkin seek mix</p> <p class="MsoNormal">½ cup organic peanut butter</p> <p class="MsoNormal">1/3 cup of honey-maple syrup blend (I ran out of honey...)</p> <p class="MsoNormal"><i> I also added a spoonful of protein powder and some phsyllium husk for some added goodness</i></p> <p class="MsoNormal"> </p> <p class="MsoNormal">Method:</p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Preheat oven to 130<span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" >˚C and line a tray with baking paper. </span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>Throw everything into a bowl together and mix thoroughly until everything is moist and sticks together.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span>Empty onto baking tray and pat down until even.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span>Bake for 25-30 minutes, or until golden and firming up.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span>Leave to cool until hard.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-mso-bidi-theme-font:minor-latin;font-family:Calibri;" ><span style="mso-list:Ignore">6.<span style="font:7.0pt "Times New Roman""> </span></span></span>Slice into bars and store in an air tight container for up to a week.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4191.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4191.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"><span style="font-size:9.0pt;">Like I said, just throw everything into a bowl and mix!</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4215.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4215.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"><span style="font-size:9.0pt;">Then pour into a baking tray and press down!</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="font-size:9.0pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4217.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4217.jpg" alt="Photobucket" border="0" /></a></span></p> <p class="MsoNormal"><span style="font-size:9.0pt;">Viola! The finished product!</span></p> <p class="MsoNormal"> </p> <p class="MsoNormal">See what I mean? Eeeeasy!</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4233.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4233.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">And oh so tasty!</p><p class="MsoNormal">Seriously, these are the perfect snack. They're delicious, protable and full of goodies to keep your energy levels high without being overloaded with sugar and processed nothings!<br /></p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4223.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4223.jpg" alt="Photobucket" border="0" /></a></p>All-time new favourite uni snack. Definitely.girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com2tag:blogger.com,1999:blog-1255793284465811107.post-5454519005583595652011-07-30T05:08:00.000-07:002011-07-30T05:09:25.231-07:00Roast Rhubarb and Rice Pudding<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-AU</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> 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mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4004aa.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4004aa.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">I really, really like rice pudding. It reminds me of growing up in Perth, with its deliciously cold winters (well, cold by <i>my</i> standards). It was one of those things that mum seemed to just whip up in no time...though now that I’ve made it myself, I fear that this ‘whipping up’ was all in my head. </p> <p class="MsoNormal"> </p> <p class="MsoNormal">I decided to combine the rice pudding with rhubarb, to cut through the creaminess a little. And also because I’ve never cooked with rhubarb before and I desperately wanted to, so when I saw it at the local store, I snapped it up faster than you can say ‘Look! Rhubarb!’ </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3910.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3910.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">Roast Rhubarb:</p> <p class="MsoNormal">6 stalks rhubarb</p> <p class="MsoNormal">Handlful of red berries (I used raspberries and strawberries)</p> <p class="MsoNormal">1 tsp sugar</p> <p class="MsoNormal">1 tsp orange zest</p> <p class="MsoNormal">2 tbs honey</p> <p class="MsoNormal"> </p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l2 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Preheat oven to 280<span style="mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin">˚</span>C.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l2 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>Peel and chop the rhubarb. (My boyfriend, the apprentice chef, tells me it’s important to peel it as if you don’t, it can be quite stringy. Unfortunately, if you do, you also lose a little bit of that lovely red colour. So that’s why I threw in some red fruit!)</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l2 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span>Put the rhubarb and berries into a roasting pan.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l2 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span>Sprinkle over with sugar and orange zest, and then pour over honey.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l2 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span>Cook until soft (for me this took 30 minutes)</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Rice Pudding:</p> <p class="MsoNormal">1 cup rice, preferably medium grain.</p> <p class="MsoNormal">2.5 cups milk (I used skim milk)</p> <p class="MsoNormal">4 tbs honey, or sugar to taste.</p> <p class="MsoNormal">2 tsp vanilla.</p> <p class="MsoNormal"> </p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Cook the rice according to packet instructions.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>When rice is cooked, add in the milk, honey and vanilla and leave to simmer on medium heat, stirring often until the milk is absorbed.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo2"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span>Allow to cool before handling.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Assembly: </p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l1 level1 lfo3"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Spoon rice into glasses or bowls</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l1 level1 lfo3"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>Top with roast rhubarb mixture.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">I also roasted some pistachios and added them too, for a little bit of crunch.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">This recipe makes about four, but I suppose it does depend on what size glasses you chose to serve the puddings in!</p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3935.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3935.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">I loved the combination of rice and rhubarb, and couldn’t stop eating either out of their various cooking pots. On the downside, the recipe doesn’t keep very well, so I suggest that if you are pressed for time, only make the rhubarb ahead as the rice tends to become grainy and loses its creaminess in the fridge. </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_4025.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_4025.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com9tag:blogger.com,1999:blog-1255793284465811107.post-49401044416984527932011-07-26T23:17:00.000-07:002011-07-26T23:23:07.079-07:00Fresh Fraisier - a Daring Baker's Challenge<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> 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unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin">Jana of <a href="http://www.cherryteacakes.com/">Cherry Tea Cakes</a> was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook <a href="http://www.tartinebakery.com/">Tartine.</a></span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin">This is the finishes product:</span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3701.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3701.jpg" alt="Photobucket" border="0" /></a></span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin">I really enjoyed this month’s Daring Baker’s Challenge. Although my poor cake fraisier looks a mess, it was still absolutely delicious! I had a bit of an accident with the pastry cream you see...basically, over half of it ended up on the kitchen floor and I really didn’t have time to go to the grocery store to grab some more eggs, so I made do. I wanted to re-make it later, but unfortunately I never found the time....</span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin">Anyway, here’s the recipe:</span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Basic Chiffon Cake</span></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"></span></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Ingredients:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"><br />1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour<br />1 teaspoon (5 ml) (4 gm) baking powder<br />3/4 cups (180 ml) (6 oz /170 gm) sugar<br />1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher<br />1/4 cup (2 fl oz/60 ml) vegetable oil<br />3 large egg yolks<br />⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water<br />1 teaspoon (5 ml) pure vanilla extract<br />3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated<br />5 large egg whites<br />¼ teaspoon (1¼ ml) (1 gm) cream of tartar</span></p> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"> </span></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Directions:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"></span></p> <ol style="margin-top:0cm" start="1" type="1"><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Preheat the oven to moderate 325°F (160°C/gas mark 3). </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Removed the cake from the oven and allow to cool in the pan on a wire rack. </span></li><li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.</span></li></ol> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"> </span></p> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"><i>I used a different pastry cream recipe to this one, because I don’t eat gelatine, but for the life of me I can’t seem to find it...Oh well, for the vegetarians out there who likewise avoid gelatine, you can simply substitute it in this recipe with agar agar. Bt make sure whatever you put the agar agar into is VERY hot. Otherwise it won’t dissolve. </i></span></p> <p class="MsoNormal" style="mso-outline-level:2"><b><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU">Pastry Cream Filling:</span></b></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Ingredients:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"><br />1 cup (8 fl oz/250 ml) whole milk<br />1/2 teaspoon (2½ ml) pure vanilla extract<br />1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher<br />2 tablespoons (30 ml) (10 gm)cornstarch<br />1/4 cup (60 ml) (2 oz/55 gm) sugar<br />1 large egg<br />2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter<br />3/4 teaspoon (3¾ ml) (4 gm) gelatin<br />1/2 tablespoon (7½ ml) water<br />1 cup (8 fl oz/250 ml) heavy cream</span></p> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"> </span></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Directions:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"></span></p> <ol style="margin-top:0cm" start="1" type="1"><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine</span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Add the eggs to the sugar and cornstarch and whisk until smooth. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.</span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.</span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. </span></li><li class="MsoNormal" style="mso-list:l1 level1 lfo4;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula</span><span style="font-size:12.0pt; font-family:"Times New Roman","serif";mso-fareast-font-family:"Times New Roman"; mso-fareast-language:EN-AU">.</span></li></ol> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal" style="mso-outline-level:2"><b><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU">Simple Syrup<i>Ingredients:</i></span></b><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family:Calibri; mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU"><br />1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white<br />1/3 cup (2⅔ fl oz/80 ml) of water</span></p> <p class="MsoNormal" style="mso-outline-level:2"><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU"><i> I also added the zest of half a lemon to make a lemon sugar syrup. It was delicious!</i></span></p> <p class="MsoNormal" style="mso-outline-level:2"><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU"> </span></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Directions:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"></span></p> <ol style="margin-top:0cm" start="1" type="1"><li class="MsoNormal" style="mso-list:l3 level1 lfo2;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Combine the water and sugar in a medium saucepan. </span></li><li class="MsoNormal" style="mso-list:l3 level1 lfo2;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. </span></li><li class="MsoNormal" style="mso-list:l3 level1 lfo2;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Remove the syrup from the heat and cool slightly. </span></li><li class="MsoNormal" style="mso-list:l3 level1 lfo2;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.</span></li></ol> <p class="MsoNormal" style="margin-left:18.0pt"><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU"> </span></p> <p class="MsoNormal" style="margin-left:18.0pt"><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU"> </span></p> <p class="MsoNormal" style="mso-outline-level:2"><b><span style="mso-fareast-font-family: "Times New Roman";mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin; mso-fareast-language:EN-AU">Fraisier Assembly:</span></b></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Components:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"><br />1 baked 8 inch (20 cm) chiffon cake<br />1 recipe pastry cream filling<br />⅓ cup (80 ml) simple syrup or flavored syrup<br />2 lbs (900 g) strawberries<br />confectioners’ sugar for dusting<br />½ cup (120 ml) (5 oz/140 gm) almond paste</span></p> <p class="MsoNormal"><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"> </span></p> <p class="MsoNormal"><b><i><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU">Directions:</span></i></b><span style="mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language: EN-AU"></span></p> <ol style="margin-top:0cm" start="1" type="1"><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Cut the cake in half horizontally to form two layers. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Pipe cream in-between strawberries and a thin layer across the top of the cake.</span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Place the second cake layer on top and moisten with the simple syrup. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.</span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Cover with plastic wrap and refrigerate for at least 4 hours. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">To serve release the sides of the spring form pan and peel away the plastic wrap. </span></li><li class="MsoNormal" style="mso-list:l2 level1 lfo3;tab-stops:list 36.0pt"><span style="mso-fareast-font-family:"Times New Roman";mso-bidi-font-family: Calibri;mso-bidi-theme-font:minor-latin;mso-fareast-language:EN-AU">Serve immediately or store in the refrigerator for up to 3 days.</span></li></ol> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"> </span></p> <p class="MsoNormal"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font: minor-latin"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3674.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3674.jpg" alt="Photobucket" border="0" /></a></span></p>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com1tag:blogger.com,1999:blog-1255793284465811107.post-52821119195595484122011-07-21T05:39:00.001-07:002011-07-21T05:39:39.727-07:00A Slump<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> 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<w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--> <p class="MsoNormal">I’ve been starting to feel a bit weighed down lately. It’s a combination of factors, really. Work, (especially lately) has been getting me down, and although I’m currently on break from uni, it’s definitely another contributing factor. I suppose another part of it is my lack of direction. I really don’t know where I’m going or what I’m doing anymore, and I’m the kind of person that needs to know these things. I feel lost and scared without some kind of sense of purpose. </p> <p class="MsoNormal"> </p> <p class="MsoNormal">Another big one is that fact that I feel disconnected from my best friend and partner. Since he started working at a fine dining restaurant, it seems that I barely see him, and when I do it’s usually late at night, after our shifts are over. We’re both grumpy and irritable, or – even worse – we can’t think of anything to talk about other than work.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">I guess all things these have compounded, and at the moment I’m living in a state of constant exhaustion and irritability. </p> <p class="MsoNormal"> </p> <p class="MsoNormal">When I’m unhappy, I turn to food and mind-numbing activities like computer games and random internet surfing. And that pretty much sums up the last four weeks of my life.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">And boy, am I sick of it! I feel sluggish and heavy and unhealthy. I’ve stopped going to the gym. I’ve started driving to the bus stop. I’ve barely cooked a thing all month, and whatever I have cooked has been deep fried and soaked in sugar. I’ve started eating packet food. Chips and m&ms, licorice, chocolate, jelly beans...you name it. Things that I don’t even <i>like</i>. Things that are processed and bad for me, and only make me feel sick and guilty after eating them. </p> <p class="MsoNormal"> </p> <p class="MsoNormal">But I’m holding an intervention. I’m sick of feeling this way, so I’m not going to anymore. Simple as that. There’s not much I can do about uni at this stage – certainly, I can’t do anything until I work out <b>what I actually want to do</b>, and I feel awful for even thinking about quitting my job when we’ve just lost two staff members and haven’t replaced them yet – besides, I’m hoping it’ll get better when the Boss gets back and I can go back to minimal responsibility. BUT. I’m taking charge when it comes to my eating and exercise. I’ve even set myself some goals for July-August.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Here they are:</p> <p class="MsoNormal"> </p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span>Attend one spin class per week.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span>Attend one pump class per week.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span>A work out of my choice at the gym, every week with the aim of challenging myself.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span>Do an <u>active</u> activity with the boyfriend every week.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span>NO MORE PACKET FOOD.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">6.<span style="font:7.0pt "Times New Roman""> </span></span></span>Drink two litres of water every day (I used to do this as a minimum...I don’t know what happened!)</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">7.<span style="font:7.0pt "Times New Roman""> </span></span></span>Start running in the morning – 1 or 2 days a week. </p> <p class="MsoNormal"><i style="mso-bidi-font-style:normal"> </i></p> <p class="MsoNormal"> </p> <p class="MsoNormal">Now. I’ve written them down and this makes me accountable. AWESOME. Let’s do it.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal">P.s. As I sat writing this post...I realised something I’d really like to do. Graphic design. That would be awesome. And creative. And portable. And...awesome. So. I’ll let myself think about it for a bit and then...then what? I still don’t know. </p>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0tag:blogger.com,1999:blog-1255793284465811107.post-73445371671696811952011-07-17T22:23:00.000-07:002011-07-17T22:27:35.717-07:00Long time no see!<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-AU</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> 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mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal">It’s been a long time hasn’t it? </p><br /><p class="MsoNormal">I’ve been meaning to update, but I’ve never been able to find the time. First; it was the panic of exams that made me steer clear of cooking altogether. My meals consisted of apples, porridge and toast on occaision. Then, when exams were finally over, I got hit with the flu for a week and a half and spent my days lying in bed or at work, wishing I wasn’t. My ‘cooking’ for that period consisted of peanut butter on toast, when I had the energy to make it. Finally, things were looking up and I was all better and ready to make something! </p> <p class="MsoNormal"> </p> <p class="MsoNormal">But, alas, life had other plans for me. My boss had taken a holiday to France, and I had taken over some of his duties. When he left, he told me it would involve coming in to work about four hours early two days a week. HA.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">HA. HA. HA!</p> <p class="MsoNormal"> </p> <p class="MsoNormal">On top of waitressing almost every night, I found myself having to go to work EVERYDAY. Never have I regretted anything so much as accepting that role. To top it off, now that my boss is finally coming back, we’ve lost three staff members. Which means, when he does return there is only me and one other waitress to cover the floor, as well as the host and the boss himself. This, my friends, is bad news because Uni starts the week he gets back! Ah, the awful irony of it all!</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Anyway, I’m feeling a little more cheerful now. I got my uni results back – a 7 (high distinction) for contract law, a 6 (distinction) for constitutional and two 5s (credits) for French and Criminal Law. Yay! Plus, I’m looking forward to having a little less responsibility on my shoulders (I finally appreciate how hard my boss’ job is!), and to uni starting.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">Yesterday, my boyfriend and I road tripped out to Somerset Dam so that I could say that I had at least been <i>somewhere</i> during these holidays.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">It was a gorgeous, crisp and cloudy day and we both had a great time. </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3765.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3765.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">It took about two hours to drive out there...and for a good hour the petrol marker was sitting comfortably on the white. There were no towns nearby, and no petrol stations. My poor boyfriend was terrified that we’d end up stranded, however I remained calm and told him to keep driving, I’m sure we’d get to a petrol station eventually. </p> <p class="MsoNormal"> </p> <p class="MsoNormal">Lo, and behold! Just as the fuel light started flashing, we reached Somerset Dam and a petrol station! I discreetly uncrossed my fingers and toes. </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3774.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3774.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">My boyfriend was only too patient as I ran around taking photos over everything!</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3793.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3793.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">It was just lovely to be outside, away from a computer and in the midst of such beautiful scenery.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3860.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3860.jpg" alt="Photobucket" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal">I haven’t really travelled around mch of Qeensland – other than the sunshine and gold coast hinterlands, I’ve pretty much stayed in the city. My boyfriend was actually astounded that I’d never been to Somerset Dam!</p> <p class="MsoNormal"> </p> <p class="MsoNormal">On the way back we stopped at ‘The Old Fernvale Bakery’, which advertised being the most awarded pie shop in Queensland. Well. I think the boy and I would have something to say about that, because they barely had any! No sausage rolls and only one type of pastie left! I got a muffin and grumbled admirably over it.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">The boy seemed to find this amusing and explained to me that ‘no one ever expects much from muffins’. Apparently, as he says, there are simply some foods that no one expects much from. Muffins are one of them. Now, I’ve never heard of this before. I pretty much expect PURE AWESOMENESS from all food. So tell me, guys, are there any foods that you just know aren’t going to impress you?</p>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0tag:blogger.com,1999:blog-1255793284465811107.post-91934528953554562842011-05-27T18:10:00.000-07:002011-05-27T18:22:12.979-07:00May Daring Bakers: Chocolate Marquise and Suisse MeringueThis month’s Daring Bakers Challenge was hosted by Emma of <a href="http://www.blogger.com/%3Ca%20href=" com="" 20style=">http://cookcraftgrow.wordpress.com/"> <span style="font-style: italic;">CookCraftGrow</span></a> and Jenny of <a href="http://www.blogger.com/%3Ca%20href=" com="" 20style=">http://www.purplehousedirt.com/"> <span style="font-style: italic;">Purple House Dirt</span></a> They challenged everyone to make a chocolate marquise with a Suisse meringue. Other elements that they suggested were a caramel sauce and spiced nuts.<br /><br />The original recipe they provided was absolutely huge, so I quartered it, because well... a) I didn’t have a pan big enough to fit it all in....or three regular sized pans, and b) let’s face it, I have the will power of a four year old. There’s no way I could hold back if I had that much chocolate around me!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3238.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3238.jpg" alt="Photobucket" border="0" /></a><br /><br />Chocolate Marquise<br />Ingredients:<br />3 large egg yolks at room temperature<br />1 large egg<br />2 tablespoons + 2 teaspoons (40 ml) (40 grams/ 1½ oz) sugar<br />1 tablespoon + 1 teaspoon (2/3 fluid oz/ 20 ml.) water<br />Chocolate Base, barely warm (recipe follows)<br />½ cup (4 fluid oz./ 120 ml.) heavy cream<br />½ cup Dutch process cocoa powder (for rolling)<br />Torched meringue (recipe follows)<br /><br />Directions:<br />1. In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.<br />2. When the eggs are getting close to finished, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).<br />3. With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.<br />4. When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.<br />5. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.<br />6. When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs.<br />7. Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.<br />8. Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air).<br />9. Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).<br />10. When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.<br />11. Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.<br /><br /><br />Chocolate Base<br />Ingredients:<br />3 oz (85 grams/ 6 tablespoons) bittersweet chocolate (about 70% cocoa)<br />1/3 cup + 2 teaspoons (90 ml/3 fluid oz.) heavy cream<br />1/8 teaspoon salt<br />1/16 teaspoon cayenne<br />1 tablespoon (15 ml/ 1/2 fluid oz.) tequila<br />1 tablespoon (15 ml/ 1/2 fluid oz.) light corn syrup<br />1/4 teaspoon vanilla<br />1 tablespoon/(less than 1/4 ounce) cocoa powder (we used extra brut, like Hershey's Special Dark, but any Dutch-processed cocoa would be fine. Do not substitute natural cocoa powder.)<br />dash freshly ground black pepper<br />1/4 oz unsalted butter (1/2 tablespoon/8 grams), softened<br /><br />Directions:<br />1. Place the chocolate in a small mixing bowl.<br />2. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.<br />3. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.<br />4. Add the remaining ingredients and stir to combine.<br />5. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.<br /><br /><br />Torched Meringue<br />Ingredients:<br />3 large egg whites<br />1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar<br />Splash of apple cider vinegar<br />1/8 teaspoon vanilla<br /><br />Directions:<br />1. Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.<br />2. Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.<br />3. Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.<br />4. When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3258.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3258.jpg" alt="Photobucket" border="0" /></a><br /><br />I decided to make a coffee cardamom marquis, so I substituted the cayenne and pepper with them, and simply left out the tequila. Jenny and Emma also provided a recipe for tequila caramel and spiced nuts, however I instead made an orange caramel (simply with orange juice and sugar), and caramelised some orange segments.<br /><br />I made it as a birthday cake for my boyfriend and boy was it a hit! After the initial, nicely plated piece, he progressed to eat the rest straight from the pan and polished off the lot in two days. This is impressive considering the only times I saw him in those two days was just before work and after work (we travel together).<br /><br />Although I barely got any (*ahem*), I really enjoyed this dessert. It was so soft, and delicious and I loved the contrast of flavours. I also adored the Suisse meringue. I’d never made one before, and it was INCREDIBLE. I actually sat the bowl down next to me while I did an assignment and ate it straight out of the bowl. Torching each bite as I went. Deeeeelicious!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3265.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3265.jpg" alt="Photobucket" border="0" /></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com6tag:blogger.com,1999:blog-1255793284465811107.post-61753796027202223612011-05-23T01:07:00.000-07:002011-05-23T01:09:14.925-07:00PretzelsOne of my favourite memories as a child is eating fresh baked (and still deliciously hot) pretzels with butter in Freiburg, Germany. One of my mum’s best friends lived there, and when we went on a family trip to Europe, we stayed with her for a week. And every morning, we ate delicious, hot, buttery pretzels. I was in heaven. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3304.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3304.jpg" border="0" alt="Photobucket"></a><br /><br />Unfortunately, it wasn’t until five years later that I was able to eat another pretzel. This time, we bought them from an Austrian lady who had a stall at the local markets. They were good, but not as good as I remembered, and I quickly forgot about them.<br /><br />Lately however, with the warm weather at an end, and chilly, blustery days replacing it, I started craving delicious homemade breads and pastries. <br /><br />I was sitting in a Constitutional law lecture (not paying any attention at all), when I remembered pretzels and two days later, here they are, fresh and delicious, sitting in my kitchen calling to me. I’m trying to resist, because I know they’re bad for me. I know my tummy won’t be happy with me if I don’t but...well, they smell so <i>good</I> and <i>fresh</i> and <i>amazing!</i> <br /><br />I’ve already had one, and now I’m addicted (again!)<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3298.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3298.jpg" border="0" alt="Photobucket"></a><br /><br />Pretzels:<br />Ingredients<br />1½ cups warm water ( about 45˚C)<br />1 tbsp brown sugar<br />2 tsp salt<br />2¼ tsp instant yeast<br />4 ½ cups plain flour <br />4 tbsp unsalted butter, melted<br />Vegetable oil, for greasing the bowl<br /><br />10 cups water<br />2/3 cup baking soda<br />egg wash (1 egg yolk beaten with 1 tbsp water)<br />sea salt<br /><br />Method:<br />1. To make the dough, combine the water, sugar, salt and yeast in a bowl and whisk until yeast is dissolved.<br />2. Add the flour and butter, and mix until the dough comes together and leaves the side of the bowl.<br />3. Turn out from bowl and knead for five to ten minutes, until smooth.<br />4. Transfer to another bowl, greased with vegetable oil, turn over to coat and let it rise for an hour or until it has doubled in size (I actually left mine over night as I wanted them for breakfast, and I didn’t want to get up really early to make them...)<br />5. Preheat the oven to 230˚C, and prepare baking sheets with baking paper.<br />6. Divide the dough into 8 equal pieces, and, one piece at a time, roll them into 60cm ropes.<br />7. Make a ‘U’ shape, then cross the ends over and fold them onto the bottom of the U to make a pretzel shape. <br />7. Bring the water and baking soda to the boil in a large stockpot.<br />8. Put the pretzels into the boiling water, 1 or 2 at a time for 30 seconds or so, remove from the pot with a slotted skimmer, and place on the baking sheet.<br />9. When all the pretzels have been boiled, brush with egg wash and sprinkle with salt.<br />10. Bake for around 10-15 minutes, or until golden brown, then transfer to cooling rack before serving. <br /><br />I really enjoyed making these. I love making bread. I love kneading the dough, the smell of the yeast, and watching it rise. Most of all, I love the smell of freshly baked bread. Yum! <br /><br />I enjoyed eating them even more, as did my boyfriend who gobbled down two in the space of about thirty seconds! I’m definitely adding them to the list of ‘Awesome Breakfast Ideas’!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3366.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3366.jpg" border="0" alt="Photobucket"></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com4tag:blogger.com,1999:blog-1255793284465811107.post-64694260911807511422011-05-15T19:02:00.000-07:002011-05-15T19:03:09.687-07:00Sweet Corn and Zucchini RatatouilleHappy Monday everybody! Hope you all had wonderful weekends! <br /><br />Mine was pretty enjoyable, actually. On Saturday I had my first opportunity to work while my boyfriend was in the kitchen! I was actually kind of nervous. Every time I said ‘order in’ or asked for something I blushed just a little bit. Hahaha. (By the way, I’m a waitress working at one of Brisbane’s best restaurants – Moda (if you’re ever in this part of the world, you should DEFINITELY dine there for some really amazing and inspiring Spanish and French influenced food. There’s not too many options for vegetarians on the menu, but the chefs are ALWAYS happy to make up something special for anyone with any dietary requirements), and my boyfriend just started work there as an apprentice chef). On Sunday I went to uni for a group study session, which resulted in a group gossip session, which is always preferable.<br /><br />And I made sweet corn and zucchini ratatouille. Delicious!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=ratatouille.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/ratatouille.jpg" border="0" alt="Photobucket"></a><br /><br />It’s also soooooo simple to make!<br /><br />Here’s the recipe:<br />Ingredients:<br />1.5 tablespoons olive oil<br />1 red onion, diced<br />2 garlic cloves, finely chopped<br />1 red capsicum<br />1 green capsicum<br />½ eggplant<br />3 zuchinni, diced<br />1 can corn<br />¼ cup freshly chopped parsly<br />2 tsp freshly chopped thyme<br />¼ cp freshly chopped basil leaves<br />2 tsp fresh lemon juice<br /><br />Method:<br />1. Heat the oil in a large pot over medium-high heat.<br />2. Add the onion and sauté for around 4 minutes, or until softened.<br />3. Add the garlic and sauté until fragrant (about 30 seconds)<br />4. Add the capsicum and sauté for another for minutes, and then add the eggplant, and continue to cook until soft.<br />5. Finally, add the zucchini and corn and sauté for a further five minutes or until they are crisp-tender.<br />6. Stir in the herbs and lemon juice and season with salt and pepper.<br /><br />See? How easy is that? Not a traditional ratatouille, sure, but tasty nonetheless! <br /><br />I unfortunately didn’t have any fresh herbs on hand, and was much too lazy to run to the shops, so I used dried. I definitely recommend fresh though, because although dried wasn’t bad, they didn’t impart as much flavour as I would have liked, and they were hard to chew! <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=ggg.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/ggg.jpg" border="0" alt="Photobucket"></a> <br /><br />Plus, they don’t look anywhere near as good as fresh herbs, don’t you think?girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com9tag:blogger.com,1999:blog-1255793284465811107.post-72992878214298569602011-05-12T00:38:00.000-07:002011-05-13T13:45:42.864-07:00Date and Walnut POWERBALLS!Wowee! It’s been a while!<br /><br />How’s everyone been? How was Mother’s Day? I unfortunately had to work on Mother’s day, but that night I went home and made dinner for my family, which was nicely finished off with a raw, vegan cheesecake (which didn’t look nearly as impressive as I had hoped, hence the lack of post and/or recipe). It was a nice evening, very laid back which is my family’s style. Most importantly though, mum enjoyed herself!<br /><br /><span style="text-decoration: underline;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3172.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3172.jpg" alt="Photobucket" border="0" /></a></span><br /><br />After making her cake, I had a lot of spare walnuts, dates and coconut meal so I decided to combine it all into one SUPERSNACK!!! to keep me satisfied (and attentive) during the long lectures at uni. This plan worked...kind of. Well over half of them were eaten at home while procrastinating. And then six of them were eaten...wait for it...in the car on the way to my mother’s house yesterday! I know! I had been meaning to give them to my family but...I know, I know, I’m a monster! :(<br /><br />Anyway, it’s a very simple formula, so here it is:<br /><br />PowerBalls!<br />Ingredients:<br />1 cup dates, soaked for an hour or so (or figs, or any other dried fruit)<br />1 cup walnuts, roughly chopped (or any other nuts)<br />1 cup coconut meal, plus extra for coating.<br /><br />Method:<br />Blend ingredients until they come together and there are no big chunks.<br />Shape into balls<br />Roll in coconut<br /><br />Hey presto! All done! How easy was that? :P<br /><br />Too easy.<br /><br />Not to mention, healthy, gluten free, packed full of food stuff, vegan, no refined sugar...the list goe son and on!<br /><br />So go make ‘em!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_3178.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_3178.jpg" alt="Photobucket" border="0" /></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com4tag:blogger.com,1999:blog-1255793284465811107.post-51805076516744902432011-04-27T16:29:00.000-07:002011-04-27T16:31:15.844-07:00Maple Mousse and Salted Pecan Dulce de Leche in Chocolate Cupcake PattiesThis is my first Daring Baker’s challenge, and I actually almost didn’t do it. I just had so much stuff on. French assignments and tests, a criminal law assignment and another one in contracts...Plus all the regular uni work. On top of that, I’ve had some illness in the family (my little sister by a year) had to get emergency surgery, and my own emergency trip to the doctor (after which I am left with no answers, but a referral for an unspeakable and highly uncomfortable test next Thursday). Life’s just been a little hectic lately. But somehow everything settled down last week and I was able to not only do the challenge, but cook other things as well! <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2674.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2674.jpg" border="0" alt="Photobucket"></a><br /><br />The challenge this month, hosted by Evelyn for <a href="http://www.cheapethniceatz.com"> Cheap Ethnic Eatz </a> and was to make a maple syrup mousse and an edible container. It was actually a dual challenge, so the daring cooks also had to do the same thing (though they’re edible containers could be filled with whatever they wanted!).<br /><br />I like how much freedom this challenge gave me. All I really needed was the maple mousse, and everything else was up to me. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2624.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2624.jpg" border="0" alt="Photobucket"></a><br /><br />I decided to keep things simple though, for fear that something else would come up and I wouldn’t be able to finish the challenge, so I made edible cupcake patties, with salted pecan dulce de leche and maple mousse. Easy!<br /><br />Recipe:<br />Maple Mousse: <br />Ingredients:<br /> 1 cup pure maple syrup (this was so expensive! $10 for just 1 cup! I could have died!)<br />4 large egg yolks<br />3 tsp agar agar (the recipe actually called for 1 packet of gelatine, but as a veggie-eater, I don’t use gelatine in my cooking)<br />1 1/2 cups whipping cream (35% fat content)<br /><br />Directions:<br />1. Bring maple syrup to a boil, and add agar agar. Stir in, making sure that all of it dissolves.<br />2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking. Do not pour in the lot, otherwise you’ll cook your yolks and have a great big mess on your hands. <br />3. Slowly add the rest in a steady stream, continuing to whisk. <br />4. Whisk ¼ of the whipping cream into the mixture and set aside for about an hour, whisking occasionally.<br />5. Whip the rest of the cream, and fold into the mixture. <br />6. Refrigerate for at least an hour.<br /><br />Salted Pecan Dulce de Leche<br />Ingredients:<br />1 can sweetened condensed milk<br />½ cup pecans, roughly chopped<br />I tsp sea salt (or more to taste)<br />½ cup sugar<br />Water <br /><br />Directions:<br />1. Place the condensed milk in a large pot filled with water, making sure it is fully immersed. Boil for an hour or two. The milk can be boiled longer and will develop a darker colour and stronger flavour. The less time boiling, the paler and less caramelly it will be.<br />2. Once the dulce de leche is done, wait for it to cool, before opening the can and poring the contents into a bowl.<br />3. In a sauce pan, dissolve the sugar with enough water just to moisten it all, and allow to caramelise. <br />4. Once the mixture starts to darken, add salt and pecans.<br />5. Once the mixture is fully caramelised, pour into the dulce de leche and, working quickly, mix it in until fully incorporated.<br /><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=maplemousse.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/maplemousse.jpg" border="0" alt="Photobucket"></a><br /><br />Chocolate Patties<br />Ingredients:<br />250 g chocolate<br />Cupcake Patties<br /><br />Directions:<br />1. Melt chocolate in a bain-maire.<br />2. Remove from heat and, using a tsp, dollop a small amount into a cupcake patty.<br />3. With a pastry brush, brush chocolate up the sides.<br />4. Do the same for each patty, then refrigerate for twenty minutes.<br />5. Remove from fridge and coat with chocolate again, as above. The chocolate may need to be melted again, then refrigerate.<br />6. Follow the same process one more time. It is important that the chocolate is not thinly spread, so if you feel you haven’t made it thick enough in places, go over it again.<br />7. When the chocolate it set, peel the paper away. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=jsfd.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/jsfd.jpg" border="0" alt="Photobucket"></a><br /><br />To Assemble:<br />1. Spoon dulce de leche into chocolate patties.<br />2. Spoon mousse into a piping bag with a wide tip and pipe into the patties. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2699.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2699.jpg" border="0" alt="Photobucket"></a><br /><br /><br />Not too bad, huh? <br /><br />Now, this is a VERY sweet dessert. Too sweet for me, though my boyfriend, best friend and housemate (plus their other halves) all loved it. Even though the agar agar hadn’t completely dissolved and there were small particles of it in the mousse.... <br /><br />All in all, it was a fun challenge, with a pretty good outcome. <br /><br />I left some in the fridge for our other housemate (on his shelf), but unfortunately I didn’t have time to see him before I left for uni to tell that they were for him. I ended up getting a text half way through the day saying ‘Hey Jen...I’m really sorry I accidentally ate one of those cupcake things in the fridge...It was really good! I’m sorry if you wanted it for something else though.’ To which I could only laugh.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2660.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2660.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2703.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2703.jpg" border="0" alt="Photobucket"></a><br /><br />Just as a bit of a warning to everyone, because of my health issues (which I have succeeded in ignoring for quite some time) I’m going to have to get serious about the food I eat. Otherwise, I’m going to have some pretty big problems later down the track. This means that you should expect a lot more healthy recipes, and a few less unhealthy (albeit delicious) ones. I’ll still occasionally make something awful for me, but (hopefully) it’ll happen a lot less!girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com12tag:blogger.com,1999:blog-1255793284465811107.post-25465327441430456612011-04-23T20:23:00.000-07:002011-04-23T20:24:21.673-07:00Cranberry and Hazelnut BiscottiThis coming Tuesday, I’m getting together with a friend and our boyfriends (incidentally, they’re brothers!) for a bit of cheese and wine goodness. Everyone has to bring something (or a few somethings actually...), with the aim of the game being to provide a diverse spread. Now, it being three days away, I hadn’t thought too much about what I was going to do, I mean...it’s THREE WHOLE DAYS AWAY. However, yesterday I got a text from my lovely friend informing me that she had gone crazy with purchasing things for the night. She bought blue gorgonzola cheese, triple brie, olives, crackers, fig paste, pear paste, marinated chillies, dates, grapes and a pistachio terrine leaving me to gawk at the text describing all of it and ask ‘well did you leave anything for me to sort out!?’<br /><br />So after I lot of thinking and a few more texts exchanged, I went and picked up a nice pecorino, some goat’s cheese, fresh figs and almonds. The goat’s cheese I’m going to stuff into dates, and I’ll roast and spice the almonds. I also bought ingredients to make biscotti, mustard batons and nougat (one of our mutual favourite foods). <br /><br />Now, I actually attempted the nougat yesterday but...well...although it tastes delicious it refuses to set, so I have to work out how to salvage it (ideas, please!) before I write a post on in.<br />I made the biscotti today and was incredibly happy with the results. Particularly after my disastrous attempt at nougat!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2841.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2841.jpg" border="0" alt="Photobucket"></a><br /><br />Recipe<br />Ingredients:<br />85g brown sugar<br />1 large egg<br />140g plain flour<br />½ tsp baking powder<br />1 tsp ground allspice<br />60g dried cranberries <br />80g hazelnuts, roughly chopped<br /><br />Method:<br />1. Preheat the oven to 180˚C and line a baking tray with baking paper.<br />2. Beat together the sugar and eggs until pale and thick enough to form a trail.<br />3. Sift the flour, baking powder and allspice into the mixture and fold together.<br />4. Stir in the cranberries and hazelnuts.<br />5. Lightly flour hands and shape the mixture into a long roll, about 28cm long. Press to flatten slightly.<br />6. Transfer onto baking tray and bake for 20-25 minutes or until golden.<br />7. Remove and set aside to cool for 5 minutes.<br />8. Slice log into 1.5cm thick slice and arrange on baking tray.<br />9. Bake for another ten minutes, or until exposed surface is golden.<br />10. Let cool on a wire rack.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2907.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2907.jpg" border="0" alt="Photobucket"></a><br /><br />My confidence is now a little less shaky, because these little babies are incredible! Enjoy with a nice hot cup of coffee or hot chocolate (at the end of a long night of cheese and wine!)<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2936.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2936.jpg" border="0" alt="Photobucket"></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com7tag:blogger.com,1999:blog-1255793284465811107.post-14623760751058142212011-04-19T19:47:00.000-07:002011-04-19T19:48:38.914-07:00Roast Beetroot and Apple SaladNow that autumn is rolling in, I really feel like something nice and <i>warm</i> for lunch. Not too warm, mind! It’s still not time to break out the soup and stew recipes, but a nice warm salad, I think, is would be wonderful. <br /><br />And this roast beetroot and apple salad from ‘Good Taste’ magazine is just that.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2752.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2752.jpg" border="0" alt="Photobucket"></a><br /><br />Roast Beetroot and Apple Salad with Poppy Seed Dressing<br />Ingredients:<br />Salad:<br />1 bunch (800gs beetroot bulbs, trimmed)<br />4 royal gala apples, cored and cut into 1cm-thick wedges (I used granny smith)<br />1 ½ tbs olive oil<br />1 tbs sugar<br />2 bunches rocket, trimmed<br />55g walnut halves (about ½ a cup)<br />2008 goats cheese, crumbled<br /><br />Dressing:<br />1 egg yolk<br />2 ½ tbs apple cider vinegar<br />1 tbs Dijon mustard<br />1 cup olive oil<br />2 ½ tbs poppy seeds.<br /><br />Method:<br />1. To make the dressing, whisk egg yolk, vinegar and mustard in a bowl until combined. Add the oil in a thin, steady stream, whisking constantly. Stir in the poppy seeds. Season with salt and pepper.<br />2. Preheat oven to 180˚C. Wrap each beetroot blb in alfoil and bake on tray for 1 hour and 20 minutes or until tender. Set aside to cool, then peel and cut into wedges.<br />3. Meanwhile, place the apples in a roasting pan. Drizzle with oil and sprinkle with dugar. Bake for 25-30 minutes or until soft and golden. Set aside to cool.<br />4. Combine beetroot, rocket and apple in a bowl. Divide among plates. Top with walnuts, goats cheese and dressing.<br /><br />And there you have it! A delicious, warm (but not too warm) salad to hail in the colder months! Yum! Plus, it's healthy! Who could ask for more!?<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2777.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2777.jpg" border="0" alt="Photobucket"></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com3tag:blogger.com,1999:blog-1255793284465811107.post-34276911666145449692011-04-07T03:17:00.000-07:002011-04-07T14:24:50.233-07:00Upside-Down Pear Cake<a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2396.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2396.jpg" border="0" alt="Photobucket"></a><br /><br />Blame the very talented Jennifer from <a href=" http://www.ledelicieux.com/"> Delicieux</a>, whose beautiful <a href="http://www.ledelicieux.com/2011/03/30/pear-vanilla-upside-down-cake/"> Upside Down Pear Cake</a> started all of this. <br /><br />See, my initial plan was to simply bake some pears. Delicious. I love baked pears. But then SHE had to come along and infect my mind with gorgeous images of upside down cakes and really...let’s be serious. How could I refuse? So, rather than baked pears as I had intended, I bring you a Honey and Orange Upside Down Pear Cake (honey and orange seems to be a theme with me lately... honey and orange mascarpone anyone?<br /><br><br />Anyway, I looked long and hard for a recipe that I liked, and one that could be easily tweaked to suit me and finally decided on <a href="http://gourmettraveller.com.au/upsidedown_pear_cake.htm" target="_blank">this one</a> from Gourmet Traveller, which I then <strike>mutilated</strike> changed it.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=Untitled-1.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/Untitled-1.jpg" border="0" alt="Photobucket"></a><br /><br />This is the recipe, with my amendments:<br /><br />Honey and Orange Upside-Down Pear Cake<br />Ingredients:<br />Cake:<br />150g caster sugar<br />100g almond meal<br />100g hazelnut meal<br />60g desiccated coconut<br />100g rye flour<br />200g canola oil<br />200g honey<br />3 eggs, at room temperature, lightly whisked<br />Zest of two oranges<br />1 tsp vanilla essence (if you can though, DEFINITELY se scraped vanilla seeds as they give a MUCH better flavour).<br /><br />Roast pears:<br />4 large pears (I used Williams)<br />Juice of 1 orange<br />Honey to drizzle<br />3 or 4 tsp granulated sugar to sprinkle.<br /><br />Method:<br />Pears:<br />1. Preheat oven to 150C. <br />2. Peel pears and halve lengthways. <br />3. Place cut-side down in a baking dish, sprinkle over sugar and drizzle with honey and orange juice. <br />4. Cover with foil and bake for up to 4 hours or until tender. <br />5. Cool. (At this stage you can remove the cores and stems, however I left mine on because it added a rustic charm...or so I think)<br />6. Strain liquid through a sieve and reserve. Pears may be cooked the day before and refrigerated.<br /><br />Cake:<br />1. Preheat oven to 160˚C.<br />2. Place caster sugar in a small saucepan, add enough water to dampen and cook over high heat for 10 minutes or until caramel in colour. <br />3. caramel into a 20cm-round cake pan with high sides and swirl to coat base and sides. <br />4. Mix together almond and hazelnut meal, coconut and flour.<br />5. In a separate bowl, whisk together oil, orange zest, vanilla and honey. Add eggs a little at a time, whisking to incorporate before adding more.<br />6. Mix dry mixture into wet.<br />7. Arrange roast pears, round-side down onto cake pan, then spoon over the cake mixture.<br />8. Place the cake pan into a baking dish and cover base with 5mm of water.<br />9. Bake for 2 hours, or until firm and golden.<br />10. Allow cake to cool in pan, however, before inverting onto a plate, warm the base over the stove to melt the caramel.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2424.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2424.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2459.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2459.jpg" border="0" alt="Photobucket"></a><br /><br />This would be sensational served with some vanilla bean ice cream or some Chantilly, though being lactose intolerant myself, I haven’t tried it with either. On its own it was incredible! <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2451.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2451.jpg" border="0" alt="Photobucket"></a><br /><br />The cake has a distinctly nutty flavour, unsurprising given the amount of almond and hazelnut meal in it! It’s beautiful, moist and just sweet enough. And the pears! Oh dear sweet lord! The pears! Heavenly. Seriously, I have never had pears that good in my life. They were like...oh, I don’t even know. Better than chocolate. Yes. Better than chocolate. That’s a big call. But they’re pretty special pears. <br /><br />I had a few that wouldn’t fit in the pan, so tentatively I tried a piece of one that had sort off...fallen off. And then I pretty much inhaled the others. I couldn’t stop myself. Peary perfect. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2468.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2468.jpg" border="0" alt="Photobucket"></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com14tag:blogger.com,1999:blog-1255793284465811107.post-72769994677675333572011-03-28T23:59:00.000-07:002011-03-29T00:01:00.895-07:00Red Wine Poached Baby Pears with Honey Orange MascarponeI warned you that there’d be more pears, and here they are!<br /><br />As I mentioned in my last post, I bought some beautiful paradise pears (‘baby pears’) the other day, and today, being totally enthused to attend to the growing pile of uni work on my desk, I decided to poach them. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2124.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2124.jpg" border="0" alt="Photobucket"></a><br /><br />I didn’t want to go to the shops today, so I refused to look at any recipes in case I was missing something. I know myself. If I follow a recipe, I need to have everything that it asks for, unless I set out to change it. And reading recipes would only lead me to yet another run to the shops to get ingredients (I’m feeling reluctant to do this because yesterday I ran to the shops FOUR TIMES to get white chocolate because each time I put yellow food colouring in my melted white chocolate it instantly trned into a strange almost powdery, dry mess. I was convinced it was something to do with me cooking it at too high a heat or doing...<i>something</I> wrong, but it happened every time so eventually I gave up and decided to forgo food colouring and look up the problem on google some other day). <br /><br />Anyway, after I made them, I had a look at some other recipes and they all seem to call for similar ingredients, so I’m happy that I didn’t stray too far from the norm. :P <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2179.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2179.jpg" border="0" alt="Photobucket"></a><br /><br />Red Wine Poached Baby Pears with Honey Orange Mascarpone<br /><br />Pears:<br />Ingredients:<br />1 kilo baby pears<br />1.5 cups water<br />2 cups robust red wine<br />Juice of 1 lemon<br />½ cup sugar<br />2 tbs honey<br />2 sticks cinnamon<br />4 cloves<br />4 star anise<br />1 tsp freshly ground nutmeg<br />Zest of ½ an orange<br /><br />Method:<br />In a large stock pot, mix water, wine, lemon juice, sugar, honey, spices and orange.<br />Stir until sugar is dissolved and add baby pears.<br />Let simmer for half an hour, basting occasionally if any part of pears is exposed.<br />Remove from heat and allow to cool slightly.<br /><br /><br />Honey Orange Mascarpone<br />Ingredients:<br />200g mascarpone<br />Zest of 1 orange<br />Juice of ½ lemon<br />1 tbs honey<br />(or any of above to taste)<br /><br />Method: <br />Beat all ingredients together. <br />Store in fridge.<br /><br />To serve: <br />Position pears on plate and ladle some of the red-wine mixture around.<br />Serve with a quenelle of honey orange mascarpone.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2135.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2135.jpg" border="0" alt="Photobucket"></a><br /><br />These pears are beautiful, deliciously aromatic with a heady mulled wine flavour. The mascarpone goes magnificently with both the liquid and the pears themselves. <br /><br />I like this dessert because it’s relatively healthy, sophisticated and simple. The perfect dessert for a nice dinner with friends. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2129.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2129.jpg" border="0" alt="Photobucket"></a><br /><br />Enjoy!girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com6tag:blogger.com,1999:blog-1255793284465811107.post-42931206699009801632011-03-25T15:57:00.000-07:002011-03-25T16:07:16.392-07:00Talking Shop with Red Sensation PearsI love pears. All kind of pears. Fresh, poached, baked, made into a compote...I just can't get enough. Which is why autumn is such a wonderful time for me. The local grocery store goes nuts for them, and I can have as many as I like. :D<br /><br />Anyway, yesterday, I bought some beautiful ‘Red Sensation’ pears, for no other reason than to take photos of them! <br /><br />They’re not particularly good for baking/poaching or anything like that, so I also bought some tiny little paradise pears to poach and some Williams pears to bake! I now regret not also getting some of the Beurre Bosc as well...but well, I think I would have started looking like the crazy pear lady so I had to pass.<br /><br />Tell me what you think of these photos, eh?<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2094-1.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2094-1.jpg" border="0" alt="Photobucket"></a><br /><br />Red sensation pears are available from February to the end of May. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2042.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2042.jpg" border="0" alt="Photobucket"></a><br /><br />As you can see, they’re a beautiful mix of colours. Starting off green, they turn evermore red until they’re ripe.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2067.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2067.jpg" border="0" alt="Photobucket"></a><br /><br />They’re also quite small! Thogh wou’d never guess from thee photos, the ones I bought all measured about 7cm tall!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2085.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2085.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=closeupkh.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/closeupkh.jpg" border="0" alt="Photobucket"></a><br /><br />(I love the two above photos. Even if I failed at focus in both!)<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_2011.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_2011.jpg" border="0" alt="Photobucket"></a><br /><br />Red sensation pears have a creamy, fine textured flesh and are moderately juicy when fully ripe (It takes about 7 days for them to ripen).<br /><br />Now as I said before, red sensation pears aren’t particularly good for cooking, though you could certainly use them that way if you want, but to get the most out of them, on their own or in a delicious autumn fruit salad is the way to go!<br /><br />(P.s, as you can probably imagine, the next two posts will feature my other lovely pears...with recipes!)girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0tag:blogger.com,1999:blog-1255793284465811107.post-33912434342651833632011-03-13T16:41:00.001-07:002011-03-13T16:42:08.273-07:00HurmasiceHurmasice (Hor-mas-si-che) are a traditional Bosnian biscuit soaked in sugar syrup. Brought over from Turkey, they are now an important part of Bosnian culinary tradition. Or at least, my Bosnian family’s culinary tradition. And they’re delicious. And ridiculously unhealthy. I warn you; diabetics, children, the weak-hearted among us...be weary. These little babies pack more sugar than a gallon of red cordial, and are about three times more addictive. They are also very, very easy to make. They are dangerous. You will lose your soul, (and potentially your teeth) to them. <br />But they are so, so very worth it.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1752.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1752.jpg" border="0" alt="Photobucket"></a><br /><p style="font-size:smaller;">Seriously, doesn’t that just look amazing? </p><br /><br />Hurmasice<br />Ingredients:<br />Biscuit:<br />1 egg<br />150-200g unsalted butter<br />150 g caster (granulated) sugar<br />200g all-purpose flour<br />½ tsp baking soda<br /><br />Syrup:<br />400mls water<br />1 vanilla bean<br />200g caster sugar<br /><br />To make Biscuit:<br />1. Preheat oven to 180˚C.<br />2. Cream the sugar and butter, then add egg and mix well.<br />3. In another bowl, sift flour and baking soda.<br />4. Add to butter mixture and mix thoroughly.<br />5. Using a spoon to ensure even size, scoop out batter into your hand and roll into a ball. <br />6. Flatten slightly into an ellipse, and place on baking-paper lined tray.<br />7. Leave space between each biscuit, and continue until all the batter is gone.<br />8. Bake in oven for 45 minutes or until golden brown. <br />9. Remove from oven and allow to cool. Once cool, transfer to a baking tray with high sides, a Tupperware container, or any sealable container with high sides. <br /><br />To make Syrup:<br />1. Mix sugar and water in saucepan. Add vanilla bean.<br />2. Bring to boil and then let simmer for 15 minutes.<br />3. Take off heat and cool to luke warm.<br />4. Pour over the biscuits and allow the syrup to soak completely. <br /><br />Once everything has reached room temperature, cover and refrigerate as they’re best when they’re cold. <br /><br />See? Easy. Dangerously so. <br /><br />A tip though; make sure you leave quite a bit of room between them as they spread. I underestimated just how much room I’d need and mine spread into one another (also, I accidentally added extra butter and forgot to add extra everything else, so my mixture was a bit too soft and spread-likely anyway. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1716.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1716.jpg" border="0" alt="Photobucket"></a><br /><p style="font-size:smaller;">This is how far apart I had them, and they still spread into one another! But my problem was a little more extreme than yours will be, given that I failed to follow my own recipe. >.></p><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1749.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1749.jpg" border="0" alt="Photobucket"></a><br /><br />Ok, so I admit, they’re not quite as good as my mum’s, but hot dang, are these bad boys <i>gooooooood</i>. <br /><br /><br />Even S, my boyfriend liked them. Or, at least that’s what I gathered from his initial statement of; ‘I don’t like biscuits because they’re so dry.’ To which my only reply was to look at him in confusion. His response? ‘This is a biscuit, right?’ <br /><br />‘......yes?’<br /><br />‘And it’s not dry! It’s really, really good!’ Ensue much dignified wolfing down of ‘soggy biscuit’. Not being able to say/remember Hurmasice, ‘soggy biscuit’ is what I’m now calling it. Doesn’t sound half as tempting though.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1767.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1767.jpg" border="0" alt="Photobucket"></a><br /><br />Whilst wolfing, S also started talking about Tulumba, another Bosnian dessert that he enjoys, and another one of my family’s culinary traditions (possibly the best one, let’s be honest), so it looks like that’s what’s next on my list. Or should be what’s next, but I rather fancy croissants, or maybe zucchini loaf. What do you think?<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1764.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1764.jpg" border="0" alt="Photobucket"></a><br /><br />(P.s this was totally not me procrastibaking, as strangely enough, I am keeping up with Uni so far! This is, however, an example of me procrastiposting as right now I ought to be reading something rather dry about the Australian Constitution. But I don’t really like dry things. Hence my soggy biscuits. :) )<br /><br />Until next time!girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com1tag:blogger.com,1999:blog-1255793284465811107.post-1298043581948482382011-03-06T15:43:00.000-08:002011-03-06T15:54:16.645-08:00Date and Pecan SliceA healthy slice.<br /><br />Oh yes, you heard me. Healthy. I understand your concern. Healthy = not very tasty.<br /><br />Usually.<br /><br />But not this little baby.<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1704.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1704.jpg" border="0" alt="Photobucket"></a><br /><br />Dates, cinnamon, pecans, honey...what more could you want? Nothing! But. There are a few things you might not want. How about refined sugar, butter and bleached white flour? This little baby’s in the clear. (Ok, it has a *tiny* bit of white self-raising flour, but only because I couldn’t find where I had put my whole wheat stuff!) Honey is used to sweeten rather than sugar, canola oil instead of butter, and spelt flour replaces regular wheat. Sounds pretty good, doesn’t it? Wait til you taste it. <br /><br />It’s delicious, and tastes a whole lot more decadent than it actually is! <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1712.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1712.jpg" border="0" alt="Photobucket"></a><br /><br />Date and Pecan Slice<br />Ingredients:<br />600g pitted dried dates, chopped<br />500ml water<br />1 tsp bicarbonate soda<br />125g oil (the recipe called for butter, so you could substitute the same amount for butter or margarine or...cream cheese, whatever, really!)<br />155g honey (again, the recipe called for something different. Brown sugar. But again, substitution is a healthy gal’s friend)<br />2 eggs<br />126 spelt (or all purpose or anything else you want) flour<br />60g self-raising flour<br />½ tsp cinnamon or to taste<br /><br />Method:<br />1. Preheat the oven to 180˚C. Lightly grease a 23cm shallow tin and line the base with baking paper.<br />2. Put the dates in a saucepan with the water and bring to the boil. Remove from heat and stir in the bicarbonate soda. Leave to cool at room temperature.<br />3. With electric beaters, beat together the oil and honey (butter and sugar). Add eggs one at a time, beating after each addition (I didn’t bother with the beating as obviously, I just whisked).<br />4. Sift the flours and cinnamon into a bowl, then fold in the honey and oil mixture alternately with the date mixture. <br />5. Spoon the batter into the prepared tin and bake for around an hour (mine was done at about 55 minutes), or until a skewer inserted into the centre come out clean.<br />6. Remove and leave to cool for five minutes, before turning out onto wire rack to cool completely.<br />7. Cut into 36 pieces, or as many as you want. If you want, you can sprinkle with a mix of icing sugar and cinnamon before serving, or perhaps drizzle it in honey...<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1707.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1707.jpg" border="0" alt="Photobucket"></a><br /><br />They taste amazing straight out of the fridge or warmed up. Really, they’re almost <i>too</i> versatile.<br /><br />Edit: Just so we're clear. The hairy looking stuff in the slice is fibres from the dates. I'm not shedding all over the food!girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0tag:blogger.com,1999:blog-1255793284465811107.post-38109753714004978022011-02-26T19:15:00.000-08:002011-02-26T19:54:49.723-08:00Rye bread, regular and rosemary and olive.I recently bought an amazing little cook book – ‘Baking Frame by Frame’. It’s got these amazing step-by-step photos of the process of each recipe, which is a) a great way to cheat when it comes to composition etc (hey, amateur food photographer here! Totally allowed to <strike>steal</strike> borrow ideas for shots!) and b) really handy so that you can tell what your recipe should look like at each stage.<br /><br />The beatifulwonderfulamazing book was only $9.00, so naturally, I snapped it up. Leafing through it, I couldn’t really decide what to bake. There was so much choice! Did I want to make croissants or muffins? An upside-down cake or a Bundt? Pies or quiches? In the end I chose rye bread because I’ve been meaning to make bread for quite some time. Also, my stomach likes to be difficult and although I am not celiac, I tend to have difficulty digesting wheat (actually, according to the doctor, any grain that I have too much of will become a problem for me), so as a result, I have to rotate my grains and try and reduce my wheat intake. Yay!<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1612.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1612.jpg" border="0" alt="Photobucket"></a><br />So today, having not much else to do, I got to work. I decided to make two loaves. One would be a straight forward, regular rye loaf. The other, a rosemary and olive flavour sensation! <br /><br />This is the recipe I used: <br />Rye bread<br /><br />Ingredients:<br />450g rye flour<br />225g strong white flour, plus extra for dusting<br />2tsp salt<br />2tsp light brown sugar <i> I used regular brown sugar, and reduced it to 1.5tsp</i><br />1.5tsp easy-blend dried yeast<br />425ml lukewarm water (I hate lukewarm water. It makes me think of being in a public pool, and swimming through a patch of lukewarm water. Yeah. You know what that is.)<br />2tsp vegetable oil, plus extra for greasing<br />1 egg white<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1581.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1581.jpg" border="0" alt="Photobucket"></a><br /><br />Method:<br />Sift together rye flour, strong flour and salt in a bowl. Add yeast and sugar. Stir in until fully incorporated.<br />Make a well in the centre of the mixture and add the oil and water.<br />Stir until the dough begins to come together and leaves the side of the bowl. If adding olives or rosemary (or any other herbs or vegetables) add them to the mixture once it has just started to come together and continue mixing.<br />Turn out onto lightly floured surface and knead for ten minutes until elastic and smooth.<br />Brush a bowl with the extra oil, then shape the dough into a ball, place it in the bowl and leave it to rise in a warm place for two hours, or until doubled in volume.<br />Oil a baking tray or put baking paper down.<br />Turn the dough onto a lightly floured surface and knock back, then knead for another ten minutes.<br />Shape the dough into a loaf and put onto the baking tray and cover. Let it rise again in a warm place for a further 40 minutes.<br /> Preheat the oven to 190˚C and beat the egg white and 1 tablespoon of water in a bowl.<br />Bake the loaf for 20 minutes, then remove and brush with the egg white glaze. Bake for another 20 minutes and repeat. <br />Bake again for a further 20-30 minutes, until the crust is a rich brown colour and transfer to a wire rack to cool. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1642.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1642.jpg" border="0" alt="Photobucket"></a><br /><br />The process was a bit tedious, especially the bit with the oven and the egg whites... Nonetheless, it was fairly easy, and a perfect recipe if you’ve got a day at home, or even just two hours really. It’s simple enough to make the dough in the morning, then let it sit for the day before knocking it back, quickly kneading it again and then starting the oven drama (after letting it sit for another little while of course). <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1648.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1648.jpg" border="0" alt="Photobucket"></a><br />I love seeing dough go from this...<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1651.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1651.jpg" border="0" alt="Photobucket"></a><br />...to this.<br /><br />Taste-wise it was great. Had that beautiful rye bite, which I adore. The rosemary and olive version was by far my favourite. Absolutely delicious. The flavours worked really well with the tanginess of the rye, and it didn’t even need any butter or spread to be incredible. <br /><br />The texture too was perfect. Nice and dense, but not too heavy on the stomach. The rosemary and olive version was a tinsy weenie bit moist, because I wasn’t able to squeeze all the liquid out of the olives (though I did add more flour to try and counter-act that) and probably could have done with a tiny bit longer in the oven, but you hardly notice it at all with something spread on top. <br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1674-1.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1674-1.jpg" border="0" alt="Photobucket"></a><br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1670.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1670.jpg" border="0" alt="Photobucket"></a><br />I actually prefer my bread with avocado, but I didn’t have a ripe one available.<br /><br /><br />My mum’s a bit like me when it comes to grains (though she prefers to eat almost entirely gluten-free), but I told her about my rye bread and she’s very excited. I’ll be popping by today to drop some off, and maybe even get the recipes for two of my favourite foods desserts – Hurmašice (Hor-ma-sti-che) and Tufahije (Tu-fah-hi-ye). <br />Maybe we’ll even see a post about them some time soon, though uni starts tomorrow which basically means my life and free time are forfeit....<br /><br /><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1685.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1685.jpg" border="0" alt="Photobucket"></a>girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com3tag:blogger.com,1999:blog-1255793284465811107.post-76564148320291334392011-02-20T23:42:00.000-08:002011-02-20T23:47:02.449-08:00Lemon Meringue Pie<a><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:relyonvml/> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> 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<w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi; mso-fareast-language:EN-US;} </style> <![endif]--> <p class="MsoNormal"><span style="font-size: 10pt;">It’s my birthday tomorrow and as such I’ve decided to bake myself a <strike>cake</strike> pie. </span></p> <p class="MsoNormal"><span style="font-size: 10pt;">Originally I had big plans of layered French cakegasms, but after my last cooking adventure I decided to play it safe, do something nice and simple and start rebuilding my shattered self-esteem. (In my defence, for Christmas I made my boyfriend’s family a delicious French Yule log... definitely of cakegasm calibre). </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;">And so I decided on lemon meringue pie (I was also considering sticky date pudding but given the sudden MEGAHEATWAVE that’s been piled on top of an already hot Queensland summer, I decided something light and airy and cool would be more appropriate). </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=blueandlemons.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/blueandlemons.jpg" border="0" alt="Photobucket" /></a>I accidentally zested myself as well as these lemons... <span style="font-size: 10pt;"></span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1386.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1386.jpg" border="0" alt="Photobucket" /></a>This was 125 grams of butter, but I have a feeling it may have been a little too much. I’m not sure whether to blame the recipe or my scale...</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1459.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1459.jpg" border="0" alt="Photobucket" /></a>As you can see, a nifty ‘patting into place’ technique had to be utilized.</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1458.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1458.jpg" border="0" alt="Photobucket" /></a></span></p> <p class="MsoNormal"><span style="font-size: 10pt;">Now please ignore my old/dirty/gross stove and concentrate for a moment on that beautiful yellow. The colour of sunshine, sunflowers, happiness and uh...lemons!</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1493.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1493.jpg" border="0" alt="Photobucket" /></a></span></p> <p class="MsoNormal"><span style="font-size: 10pt;">Mmmmm, yellow..... Isn’t the colour just lovely? By this stage I was starting to feel a little more confident, after the pastry crust fiasco.</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1505.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1505.jpg" border="0" alt="Photobucket" /></a>I love the contrast between the bright white meringue and the delicious lemon yellow. It looks so good! I have to admit, there were a few poking fingers going on during this final stage of assembly...I couldn’t help myself!</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1511.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1511.jpg" border="0" alt="Photobucket" /></a>Ten minutes to go!</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;">Anyway, I used a recipe from <a href="http://bronmarshall.com/2010/spring/lemon_meringue_pie.html"><span style="">Bron Marshall</span></a>, which I tweaked a bit.</span></p> <p class="MsoNormal"><span style="font-size: 10pt;">This is the recipe:</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal" style="text-align: justify;"><b><span style="font-size: 10pt;">Lemon Meringue Pie</span></b><span style="font-size: 10pt;"></span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">For the Pastry:</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">200 grams / 7 oz of all purpose flour</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">1 teaspoon of baking powder</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">a good pinch of salt</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">125 grams /4¼ oz of butter</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">50 grams / 2 oz of castor sugar</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">1 egg </span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;"><i>(I also added a dash of vanilla essence)</i></span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">For the Lemon Curd Filling:</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">1 cup of sugar</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">½ cup of cornflour/cornstarch</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">1½ cups of cold water</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">3 to 4 lemons, the juice and finely grated zest <i>(I used 4)</i></span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">3 egg yolks, beaten<i> (I used 4)</i></span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">50 grams / 2 oz of butter</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">For the Meringue topping:</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">5 egg whites</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">½ cup of castor sugar</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;">a good pinch of salt</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;"> </span></p> <ol start="1" type="1"><li class="MsoNormal" style=""><span style="font-size: 10pt;">Preheat your oven to 200°C (392°F)</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">WASH THE LEMONS. You have no idea what crazy chemicals these have been sprayed with, and if that’s not enough to encourage you, just think of all the grotty hands that have been fondling them!
<br />
<br /> </span></li></ol> <p class="MsoNormal" style=""><i><span style="font-size: 10pt;">To make the pastry crust:</span></i><span style="font-size: 10pt;"></span></p> <ol start="3" type="1"><li class="MsoNormal" style=""><span style="font-size: 10pt;">Sift the flour and salt into a large bowl or <strike> food processor</strike> <i>Aw, come on guys! Getting your hands dirty is the fun part! Also, the rest of the recipe didn’t mention what to do with the baking powder so I also sifted it in here.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles fine breadcrumbs </i> This is where I started to notice something going wrong, my mixture looked too much like batter and not enough like breadcrumbs. Not enough flour or too much butter is the culprit, methinks.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Whisk the castor sugar, eggs together (and vanilla essence) and add to the mixture to make a <strike>firm</strike> sloppy dough. <i>My pastry was much too wet so I made up for it by heavily flouring my work bench. Could have made a whole other cake with how much flour I loaded on to it!</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">On a lightly (heavily!) floured bench or board knead the mixture until it forms a smooth ball.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Handle as little as possible to prevent the pastry from becoming hard when baked.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Cover with plastic wrap and refrigerate for 20 minutes. <i>I like to refrigerate my pastry much longer than this. 45 minutes at the very least.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm thickness. </span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Line a 23cm pie dish and prick the surface with a fork, line the inside of the pie shell and fill with baking beans or rice. <i>Although I tried as hard as I could to roll the pastry out, it really just wasn’t happening for me. In the end I used the old ‘pat it into place’ method whereby I rolled as much as possible and then jst patted extra pieces in where they were needed (they were needed in a lot of places....) I also refrigerated mine before baking it for another 30 minutes...just because.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Bake for 10 to 15 minutes until the crust is golden and cooked through. <i>When I took mine out, the base hadn’t cooked at all and the sides, though browned weren’t too much better. I ended p removing my baking chick-peas (yeah, well, I didn’t know what else to do with them!) and baking the whole thing for an extra ten minutes, turning halfway through so that it didn’t burn).</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Remove the baking beans and set aside.
<br />
<br /> </span></li></ol> <p class="MsoNormal" style=""><i><span style="font-size: 10pt;">To make the Lemon Curd Filling:</span></i><span style="font-size: 10pt;"></span></p> <ol start="13" type="1"><li class="MsoNormal" style=""><span style="font-size: 10pt;">Place the sugar, cornflour, cold water and finely grated zest in a medium-sized saucepan.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Over a gentle flame heat the curd, stirring continuously until it begins to thicken.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Add the beaten eggs and butter and continue to heat and stir through until very thick.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Remove from the heat and add the lemon juice, adding more to taste as desired. <i>I added all of the lemon juice and skipped out on a bit of the sugar. I like my lemon meringue to be quite tart, and not too sweet like those awful store-bought sugary nightmares.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Pour the lemon curd into the cooked pastry shell and top with the following meringue.
<br />
<br /> </span></li></ol> <p class="MsoNormal" style="margin-left: 18pt;"><i><span style="font-size: 10pt;">To make the Meringue topping</span></i><span style="font-size: 10pt;"></span></p> <ol start="18" type="1"><li class="MsoNormal" style=""><span style="font-size: 10pt;">In a very clean and large bowl or the bowl of a stand mixer place the 5 egg whites and a pinch of salt.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Whisk until soft peaks form and then gradually add in the sugar a little at a time until the meringue is thick, smooth and glossy and all of the sugar has dissolved <i>I sometimes add a dash of vinegar to cut back the eggy taste of the meringue, though I didn’t in this instance and it turned out just fine.</i></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Spoon or pipe the meringue over the lemon curd filled pie shell and bake for a further 8 to 10 minutes until the meringue is golden.
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<br /> </span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Cool slightly before serving.</span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Serves 8 to 10</span></li></ol> <p class="MsoNormal" style=""><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1537.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1537.jpg" border="0" alt="Photobucket" /></a>And the final product! A little bit ugly, but full of personality and love!</span></p> <p class="MsoNormal" style="margin-left: 18pt; text-align: justify;"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;">The verdict:</span></p> <p class="MsoNormal"><span style="font-size: 10pt;">Despite the numerous little surprises that I encountered, overall I’m quite happy with how it turned out. The pie weeped (ewwww, I hate that word), but apparently this can be fixed if you mix some cornstarch and a bit of cold water into the meringue. Besides, I didn’t mind this overmuch as I thought the crust was a little bit too dry. It had a similar texture to shortbread, which wasn’t exactly what I was hoping for, but the weeping fixed that! It didn’t however fix the fact that upon attempting to remove the pie from the pie dish the crust crumbled and broke, and unfortunately so did quite a few pieces of the meringue. Still. No affect on the taste, so we’ll just pretend like it never happened. </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;">I really liked the lemon curd. It was beautifully zesty and citrusy and I enjoyed being able to feel the bits of lemon zest in my mouth. Sure beats the store bought stuff!</span></p> <p class="MsoNormal"><span style="font-size: 10pt;"> </span></p> <p class="MsoNormal"><span style="font-size: 10pt;"><a href="http://s1198.photobucket.com/albums/aa449/usonaki/?action=view&current=IMG_1420.jpg" target="_blank"><img src="http://i1198.photobucket.com/albums/aa449/usonaki/IMG_1420.jpg" border="0" alt="Photobucket" /></a></span></p> girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0tag:blogger.com,1999:blog-1255793284465811107.post-81033495680968612102011-02-17T18:54:00.001-08:002011-02-17T18:54:59.516-08:00An introduction, sort of.Camera pans into wide world of food blogging and people who know what they’re doing in the kitchen. Enter me. Wannabe chef. Wannabe food blogger. <br /><br />Hi.<br /><br />Having wanted to start my own foodblog for some time now, I feel that now, as in right this very second, is the moment. Not tomorrow. Not yesterday. Right now. Why? Well. What deterred me for so long was the awful inadequacy I felt when I <strike>stalked</strike> read other food blogs. The pictures were beautiful. They left me drooling. Sometimes I would catch myself nibbling corners of my computer screen (omnomnom...cake.....). The recipes were complex, and exciting. But more than that, what kept me off the internet waves was the fact that all these food bloggers out there seemed to never make mistakes. Or, when they did, they were such trivial silly little things and the food still looked and probably tasted amazing and I just sorta wanted to hit them over the head with something heavy and force feed them my latest concoction of oh-oh. <br /><br />But I realise now; there must be more people like me out there. And if not, well surely somebody’s going to enjoy reading about my misendeavours in the kitchen.<br /><br />Right? Right. Everybody likes laughing at someone. <br /><br />Screen fades out. Camera pans to last night.<br /><br />Last night. Oh, last night. Weeks of planning. A whole day of preparation. Shopping baskets and three runs to the store to grab stuff I had forgotten. And then last night.<br /><br />You see, I’m a waitress and my boyfriend is an apprentice chef. This means that Valentine’s Day is the bane of our existence, the worst day of the year and easily the most unromantic event in our lives. It also means to layers of stress; stress for the physical day which we know will destroy us heart, mind and soul, and stress for the day that we chose to perform our sweet, Valentine’s-y activities on. Because it was has to totally rock otherwise it’s just another day of the week. <br /><br />So what I decided to do was a three course dinner. The menu was sublime. Entree: Stuffed Portobello mushrooms. Rocket, kale and feta salad. Balsamic and shallot vinaigrette. Main: Filet Mignon in Bordelaise. Rosemary and white bean purée. Oven roasted vegetables. Balsamic honey glaze. (Well, I had eggplant and lentils instead of that dead cow business. Being vegetarian doesn’t lend well to eating filet mignon). Dessert: Bittersweet chocolate soufflé. Spun sugar. Honey chocolate sauce. <br /><br />The mushrooms I figured would be easy. Really, how could I go wrong? And they were and they were great and he loved them and I patted myself on the back and felt smug.<br /><br />Mains? I was <strike>a little</strike> very scared. Meat? Why? Bordelaise sauce? I couldn’t even taste it because it had stock in the stupid demi-glace (also, for those of you who don’t know; demi-glace is the other bane of my existence and my new mission in life is to STAMP IT OUT OF EXISTENCE for all the pain it caused me). But anyway.<br /><br />I had everything prepared and everything would have gone great except that (of all things!), a circuit blew and the power to the oven and stove went off, so forty minutes later I was still labouring over the stove, cursing and yelling and poking the hotplates in a vain attempt to make them heat up. My boyfriend and my saviour eventually broke the stay-out-of-the-kitchen rule and came in to find me standing in the middle of what appeared to be a cyclone devastated kitchen crying and throwing bits of kale at the oven whilst cursing under my breath. <br /><br />He hugged me, suggested he check the fuse box, got yelled at by me who thought it couldn’t POSSIBLY be that because the lights were on, checked it anyway, fixed the problem, came back in, hugged me, got kicked out of the kitchen and didn’t complain at all. <br /><br />So eventually dinner was plated up. It was pretty and I wanted to take photos but given that his perfectly medium-rare meat (yay!) had been taken of the heat quite a while ago and was growing quite room-temperature I thought it best not to make him wait. <br /><br />According to him everything was great, meat was perfectly cooked, sauce was awesome and the vegetables were delicious. His one criticism was that the bean purée was salty, but of course it was because rather than being able to simmer out the alcohol, and thus have a nicely balanced and well flavoured purée, I instead soaked mine in white wine for forty minutes and then couldn’t be bothered simmering it out because, well, it would just take TOO FLIPPING LONG. <br /><br />So anyway. We decided to wash up after mains so that I could approach dessert with a clear mind. PSH.<br /><br />I like soufflé. Usually I am quite good at it. Last night however, was special, so I thought I’d try and find an even better soufflé recipe. I chose one that used cocoa and water and a little bit of grated chocolate. I don’t know why the alarm bells weren’t ringing when it only required two egg whites and 75 grams of sugar. Regardless, I made the mixture (though I added an extra egg white and some extra grated chocolate) and put it in ramekins and on the night all I had to do was stick it into the oven. Apparently for 16 minutes. PSH.<br /><br />When I checked them, they hadn’t risen at all. Like the soufflés, I was deflated, but I thought we should give them a go anyway. We did and found out why they hadn’t risen. They hadn’t cooked at all on the inside. Cue another ten minutes in the oven. This time they rose and I felt happier. Until I took a bite of one. Wow. They had been called ‘bittersweet chocolate soufflés’, but y’know, I only really got the ‘bitter’. Luckily I had made honey chocolate sauce as well otherwise dessert would have been a disaster. Or more of a disaster than it already was. <br /><br />Eating it, I was seething. Obviously whoever had posted that god-awful recipe had done so for one purpose and one purpose only: to ruin my dessert/night/life (yes, I was that dramatic). And it had worked. So I seethed some more, had a few more bites and left half of it unfinished, vowing to get my revenge, and also promising my boyfriend to make him a better soufflé some other day. After I recover from this ordeal. <br /><br />I went to bed furious at the whole day (or at least, the evening anyway), but waking up this morning I could see the humour. Sort of. Hopefully this is one of those things that I will look back on and laughing about, though for the moment it’s less of the laughing and more of the cringing. But, c’est la vie. It’s my birthday soon and for it I intend to make cake. So hopefully for that I shall have not only a nice recipe, but some decent pictures and a less embarrassing story to tell.girlleastlikelyhttp://www.blogger.com/profile/02994623856007964105noreply@blogger.com0