Thursday, November 27, 2014
Today is Thanksgiving in the US, so to celebrate with my US readers, I have made Pumpkin Bread with Cream Cheese Frosting.
The pumpkin bread recipe is here. Instead of pumpkin pie spice, which is not sold readily in Australia, I used a teaspoon of ginger and a quarter teaspoon of cloves. Also, canned pumpkin is hard to get and very expensive here, so I made my own pumpkin puree.
Instead of using the caramel flavoured buttercream from the pumpkin bread recipe, I made cream cheese frosting using this recipe.
The end result was a lovely, moist, lightly spiced cake that smelled like magic while it was baking:
I adore pumpkin baked goods, and I would definitely make this again.
Happy Thanksgiving to my US readers!
Wednesday, November 26, 2014
"There's no time to lose", I heard her say
Catch your dreams before they slip away
Catch your dreams before they slip away
Ruby Tuesday, Jagger/Richards
Last night I saw the movie A Long Way Down at the British Film Festival. It is about four people who meet at the top of a building known colloquially as "Topper's Tower", who were there separately on New Years Eve to top themselves. However, they make a pact not to do the deed until Valentines Day. The movie is a little more uplifting than this premise sounds, but it reminded me of the above words from Ruby Tuesday - that we should catch our dreams before they slip away.
All of that has nothing to do with this week's Wednesday with Donna Hay dish, Pad Thai, chosen by Margaret. The recipe is from p133 of Modern Classics I, but is also online here.
This dish is simple enough to make. Donna says to use shrimp paste, which I did - but boy, does it stink. It is a bit of a turn off and I have no idea what to do with the rest of it. However, the Pad Thai tasted good, shrimp paste and all.
Tuesday, November 25, 2014
For our second Baking Chez Moi TWD recipe, our assignment was Cranberry Crackle Tart. This tart comprises a shortcrust shell, filled with a layer of jam, and topped with meringue mixed with fresh or frozen cranberries.
Sadly, cranberries, whether fresh or frozen, are not easily acquired in Australia. I read online that cherries might be a good substitute for the cranberries, so that is what I used. They are bigger than cranberries, so my tart is a bit lumpier than the one in the book, but it tasted pretty good:
A lot of people at work complimented me on it, which rarely happens because I bake so often, so this recipe obviously hit the spot.
To see what the other TWD bakers thought of this recipe, visit the LYL section of the website.
Monday, November 24, 2014
Recently, The Age Good Food ran a piece on Karen Martini's new cookbook, and published her recipe for red velvet cupcakes with marshmallow frosting. Now, these little cupcakes looked so cute that I had to make them - and besides, red velvet is always a hit.
Here's a peek inside the finished product:
My frosting doesn't look like the photo, but then again, food stylists have a way with their subjects that I cannot hope to match. I found the frosting quite sticky and therefore not that easy to work with.
These cupcakes were good; however, my favourite red velvet cake remains that of Libby Summers, with its moist decadent cake topped with cream cheese frosting. However, these were fun to make, and tasted good.
Sunday, November 23, 2014
Yesterday, I went with Vanda, Sandra and Lee to Paris to Provence, a French Festival held in the grounds of Como House, South Yarra.
We went early so that we had an easy time moving about early on:
Believe me, this was packed within a couple of hours.
There were craft and homewares stalls, and then my favourite - loads and loads of food.
There were crepes:
and macarons and pastries:
and small goods:
Here are some industrious workers making crepes (I bought one with salted caramel and sea salt - yum):
There were also colourful characters roaming the grounds, including this guy (pictured with Sandra and Lee's Yorkie, Zelda), who rode a unicycle:
And these courtesans from Versailles (who were very funny and adored Zelda):
and a Poirot clown on stilts:
In addition to my crepe, I bought this crème brulee from the Choukette stand:
and (L to R from top L): date, walnut and apricot loaf from Brasserie Bread, a fennel infused salami from Salumi, coffee caramel from Caramelicious, an almond croissant for Tim from one of the onsite coffee stands, mustard and black balsamic cream from Steph's Gourmet Foods, and a from Bean to Bar 70% dark chocolate bar from Monsieur Truffe:
We also picked up a free cheese show bag from President Cheese, featuring camembert, brie, muscatels, lavosh crackers and a slice of date and pistachio roulade:
All in all, it was a fun and fabulous day.
Saturday, November 22, 2014
Christmas is nearly here - I don't know how the year passed by so quickly, but it did. It's time to start thinking seriously about your Christmas menu, and of course, your Christmas bakes.
I got organised and made my Christmas cake in October so that it can mature before Christmas. This year's Christmas cake recipe comes from Dan Lepard via The Guardian - a Caramel Christmas Cake. The recipe is online here.
The word "caramel" had me in immediately with this cake. What's not to like? The fruit component is currants, raisins, prunes and glace cherries. This makes it slightly cheaper than fruit cakes with the full range of glace fruits.
The cake was a dream to bake, and came out looking and smelling beautiful. I won't be cutting it until Christmas, so I can't give you a peek inside, but I think the outside is persuasive enough. If you need more convincing, just read the first paragraph of the recipe - it's got caramel in it!
Are you baking a cake this Christmas?
Friday, November 21, 2014
This week's French Friday with Dorie dish was a bit of an enigma - Storzapretis. I had no idea what this was, but Dorie has helpfully subtitled it as Corsican ricotta and mint gnocchi.
I had read that this takes a while to make, and it does - you have to make your ricotta, spinach and mint gnocchi then freeze it for a while (not to mention the half an hour it took to make 34 quinelles of ricotta):
I was worried about mine falling apart while being boiled, after reading the other Doristas experiences, so I took a leaf from Adriana's book and just baked mine from frozen for 35 minutes:
It looks like a splodgy mess, but it tastes great! I was worried about the mint, but it somehow went with the dish.
To see what the other Doristas made of Storzapretis, visit the LYL section of the FFWD website.