Seems August was decidely girly, will have to make September for the boys!
Monday, August 29
Monday Eye Candy!
Just some pictures of goodies I've recently completed.
Seems August was decidely girly, will have to make September for the boys!
Seems August was decidely girly, will have to make September for the boys!
Sunday, August 28
Don't you wish
you were here eating this ........
I've been working like a demon for pretty much the last 4 weeks straight, with nary a break. 12 hour days are starting to take their toll. Lots of ups and down and roundabouts, so today after working for a few hours this morning I called it quits and decided to veg on the couch with a book - Crunch Time by Diane Mott Davidson. She's a caterer that solves crimes lol! And her books always have recipes in them.
But of course I had to be different and not bake anything from her book, but after signing up to get blog posts from Wild Yeast and spying today's Yeast Spotting I followed the link to Le Petrin.
Undaunted by the fact that the blog is in French - it does have a google translator on the page - woo hoo! I just grabbed the ingredients and away I went.
For the Brioche dough - I piled everything into the bread maker to make the dough, it could do the work today. I changed a few ingredients though.
My breadmaker likes the yeast first.
2 1/2 teaspoons of dried yeast
then I plonked in
500g bread flour
60 g caster sugar
finely grated rind of one orange
1 vanilla bean, seeds scraped
1/2 teaspoon of salt
2 whole eggs
200ml of light milk
80 g softened unsalted butter.
Then I let the breadmaker do it's magic. About 2 1/2 hours later, I pulled out the dough. Knocked it down and let it rest for another 15 minutes, then rolled it out - be warned it makes alot of dough BUT it's so scrummy, there is no point in making less. I rolled it out so it measured about 2 ft long by 1 ft wide, I know, I know inches. But basically it was rolled to about 6 - 8 mm thick.
Then I spread it with
100g softened butter, 60 g brown sugar and another vanilla bean, beaten together by hand and then rolled it up. Cut it into about inch wide strips. Then let it rise again till double and baked at 200 degrees for about 16 minutes, or until golden and cooked through. It made 2 biscuit trays with about 9 or 10 rolls on them, they are a goodly size.
The dough is lovely and soft and slightly buttery, not heavy at all. Of course what's a bun without icing. So I mixed up icing sugar, butter and orange juice and just spread it over, don't ask the measurements, I just pour it in and guess.
And now back to your regular scheduled program and I'm back to sitting on my couch with a good book, a bun, a cuppa and the kids.
I've been working like a demon for pretty much the last 4 weeks straight, with nary a break. 12 hour days are starting to take their toll. Lots of ups and down and roundabouts, so today after working for a few hours this morning I called it quits and decided to veg on the couch with a book - Crunch Time by Diane Mott Davidson. She's a caterer that solves crimes lol! And her books always have recipes in them.
But of course I had to be different and not bake anything from her book, but after signing up to get blog posts from Wild Yeast and spying today's Yeast Spotting I followed the link to Le Petrin.
Undaunted by the fact that the blog is in French - it does have a google translator on the page - woo hoo! I just grabbed the ingredients and away I went.
For the Brioche dough - I piled everything into the bread maker to make the dough, it could do the work today. I changed a few ingredients though.
My breadmaker likes the yeast first.
2 1/2 teaspoons of dried yeast
then I plonked in
500g bread flour
60 g caster sugar
finely grated rind of one orange
1 vanilla bean, seeds scraped
1/2 teaspoon of salt
2 whole eggs
200ml of light milk
80 g softened unsalted butter.
Then I let the breadmaker do it's magic. About 2 1/2 hours later, I pulled out the dough. Knocked it down and let it rest for another 15 minutes, then rolled it out - be warned it makes alot of dough BUT it's so scrummy, there is no point in making less. I rolled it out so it measured about 2 ft long by 1 ft wide, I know, I know inches. But basically it was rolled to about 6 - 8 mm thick.
Then I spread it with
100g softened butter, 60 g brown sugar and another vanilla bean, beaten together by hand and then rolled it up. Cut it into about inch wide strips. Then let it rise again till double and baked at 200 degrees for about 16 minutes, or until golden and cooked through. It made 2 biscuit trays with about 9 or 10 rolls on them, they are a goodly size.
The dough is lovely and soft and slightly buttery, not heavy at all. Of course what's a bun without icing. So I mixed up icing sugar, butter and orange juice and just spread it over, don't ask the measurements, I just pour it in and guess.
And now back to your regular scheduled program and I'm back to sitting on my couch with a good book, a bun, a cuppa and the kids.
Sourdough!
I love a good sourdough, I really do, but I've yet to find the time, to organize a culture, and then fiddle about feeding it and stuff. I really need to sit and contemplate with something like that, I just like to follow things through with a clear head.
So I was delighted to find a recipe in the master chef magazine, issue 13. I enjoyed the episode where they all baked bread at Sonoma, so this was perfect to try out.
You have to start a day ahead and you need to allow 2 1/2 hours to prove. It's delicious and chewy and sour, not uber sour but I found it really yummy and super easy to boot. It's also really scrummy toasted or as French toast.
So here is the recipe.
255g plain flour though I used bread flour, plus extra to dust
1/2 teaspoon of dried yeast
Starter
200g plain flour I used bread flour
1/2 teaspoon of dried yeast
1 teaspoon of caster sugar
I didn't follow their precise instructions cause when it comes to baking, I find I get a better result following my instincts so I often do.
To make the starter, place all ingredients and 250 ml lukewarm water in a bowl. I just used a wooden spoon and mixed till smooth. Cover with cling wrap and stand at room temperature for about 12 hours. Now I start mine at about 8 pm at night and leave it till noon the next day, but it's winter and I suspect that in summer, It will either NOT work, or be more sour.
At noon the next day add in flour, yeast, 1 1/2 teas salt, I didn't add quite that much and I used vegisalt and 80 ml of lukewarm water, then I mixed it up with my spurtle. The dough is quite wet, so I found I didn't need to knead it all that much. Once mixed turn onto a floured board and knead till smooth, I just used enough flour so it wasn't unmanageable.
Shape into a ball. Place into a lightly oiled bowl and turn to coat lightly in the oil, cover with cling film. Cover with cling film and prove 1 hour or until doubled, then knock down.
Cover again and prove for another hour or until doubled. Knock down and turn onto a lightly floured board. I then knead lightly and leave for 15 minutes. Shape it into a rough square and then fold into thirds, pinching the raw edges together.
Transfer to a baking tray, cover lightly and let rise for about 45 minutes or until nearly doubled.
Preheat oven to maximum. Using a very sharp knife, slash the loaf a few times and sprinkle with flour. Bake 10 minutes, reduce heat to 180 degree celcius and bake a further 20 - 25 minutes until it sounds hollow when tapped.
Cool to room temperature and then slice and serve but really who can wait, it's delicious warm!!
 |
| The final baked product! |
So I was delighted to find a recipe in the master chef magazine, issue 13. I enjoyed the episode where they all baked bread at Sonoma, so this was perfect to try out.
You have to start a day ahead and you need to allow 2 1/2 hours to prove. It's delicious and chewy and sour, not uber sour but I found it really yummy and super easy to boot. It's also really scrummy toasted or as French toast.
So here is the recipe.
255g plain flour though I used bread flour, plus extra to dust
1/2 teaspoon of dried yeast
Starter
200g plain flour I used bread flour
1/2 teaspoon of dried yeast
1 teaspoon of caster sugar
I didn't follow their precise instructions cause when it comes to baking, I find I get a better result following my instincts so I often do.
To make the starter, place all ingredients and 250 ml lukewarm water in a bowl. I just used a wooden spoon and mixed till smooth. Cover with cling wrap and stand at room temperature for about 12 hours. Now I start mine at about 8 pm at night and leave it till noon the next day, but it's winter and I suspect that in summer, It will either NOT work, or be more sour.
 |
| After being left overnight, lots of lovely bubbles and a bit of a sour smell, but not unpleasant |
At noon the next day add in flour, yeast, 1 1/2 teas salt, I didn't add quite that much and I used vegisalt and 80 ml of lukewarm water, then I mixed it up with my spurtle. The dough is quite wet, so I found I didn't need to knead it all that much. Once mixed turn onto a floured board and knead till smooth, I just used enough flour so it wasn't unmanageable.
 |
| Turned onto the board, it's wet and not at all firm, so only needs gentle handling. |
 |
| After a light knead |
Shape into a ball. Place into a lightly oiled bowl and turn to coat lightly in the oil, cover with cling film. Cover with cling film and prove 1 hour or until doubled, then knock down.
 |
| First Knockdown |
 |
| Rising for the 2nd time |
Cover again and prove for another hour or until doubled. Knock down and turn onto a lightly floured board. I then knead lightly and leave for 15 minutes. Shape it into a rough square and then fold into thirds, pinching the raw edges together.
 |
| Shaped |
Transfer to a baking tray, cover lightly and let rise for about 45 minutes or until nearly doubled.
 |
| Risen for the last time, floured and scored. |
Preheat oven to maximum. Using a very sharp knife, slash the loaf a few times and sprinkle with flour. Bake 10 minutes, reduce heat to 180 degree celcius and bake a further 20 - 25 minutes until it sounds hollow when tapped.
Cool to room temperature and then slice and serve but really who can wait, it's delicious warm!!
Tuesday, August 23
Remembering Avery
A very dear friend recently gave birth to her darling Son Avery who was born still.
She has decided to raise funds for a much needed service called Heartfelt. This service is provided to those family in need at such a sad time of their lives for a very small cost. They would have to be the most compassionate and understanding people in the world, to do what they do.
I have contributed in a very small way and these are some of the articles that are up for auction at Remembering Avery
You can find Kristie's journey at Hesperas Garden She is the most amazingly beautiful, wonderful, strong woman, who is sharing her heart breaking story with us all. I am blessed to be her friend.
She has decided to raise funds for a much needed service called Heartfelt. This service is provided to those family in need at such a sad time of their lives for a very small cost. They would have to be the most compassionate and understanding people in the world, to do what they do.
I have contributed in a very small way and these are some of the articles that are up for auction at Remembering Avery
 | |
| These items were all hand dyed in shades of lime, turquoise, green and blue to capture an ocean theme. There is a size newborn Farbenmix set with an OBV top and pants in french terry, both lush and divine, and squishy. A size 1 Auriel and a small HoneyBoy! in Bamboo Terry hand dyed with a OBV inner and an applique of a seahorse. |
You can find Kristie's journey at Hesperas Garden She is the most amazingly beautiful, wonderful, strong woman, who is sharing her heart breaking story with us all. I am blessed to be her friend.
Tuesday, August 9
Bows!
Before becoming a nappy maker this is what I did - custom embroidery and smocking! I still do a little bit for friends. This is a set.
A pillowcase with satin trim.
Sheet with lace
and a matching wrap!
All done in subtle coffee colours, latte and gold.
I am hoping to get some gorgeous smocked garments finished in time for Gossamer Dreams
A pillowcase with satin trim.
Sheet with lace
and a matching wrap!
All done in subtle coffee colours, latte and gold.
I am hoping to get some gorgeous smocked garments finished in time for Gossamer Dreams
Sunday, August 7
Angel's Baby and
a giveaway!
Well my gorgeous Angel's baby is starting to come up to his/her date for arrival, so we are going to have a little guessing game.
What do you win - 1 custom item - yes that's right you get to choose whatever up to the value of $65 - postage is at your expense. So you could choose a nappy, a dress, shorts and top, whatever I make. Chance plays no part in this giveaway and it's totally based on when bubba arrives. Should 2 people choose the same date, the nappy will be randomly drawn from a hat for those entrants.
Now some background - Angel's first bubba arrived at 35+2 and bubba no 2 arrived at 41 weeks, so you have a nice spread of arrival time. This bubba is due before the middle of September, so lots of dates for you to pick. Bubba has been a wee bit active hence my putting my foot down and making miss Angel rest ...... much to her consternation!
So go for it - and leave your date and your name, winner will be posted on this blog when bubba arrives. I can't contact you via FB, so please make sure you have a contact email addy, if I don't have one, you will have 48 hours to claim your prize via email to angel at cherubskiss dot com
Have lots of fun. There will be another guessing one in a couple of days for baby's weight, with another nappy up for grabs.
Only one entry per household and comments are moderated, so they may take a little while to show up.
Well my gorgeous Angel's baby is starting to come up to his/her date for arrival, so we are going to have a little guessing game.
What do you win - 1 custom item - yes that's right you get to choose whatever up to the value of $65 - postage is at your expense. So you could choose a nappy, a dress, shorts and top, whatever I make. Chance plays no part in this giveaway and it's totally based on when bubba arrives. Should 2 people choose the same date, the nappy will be randomly drawn from a hat for those entrants.
Now some background - Angel's first bubba arrived at 35+2 and bubba no 2 arrived at 41 weeks, so you have a nice spread of arrival time. This bubba is due before the middle of September, so lots of dates for you to pick. Bubba has been a wee bit active hence my putting my foot down and making miss Angel rest ...... much to her consternation!
So go for it - and leave your date and your name, winner will be posted on this blog when bubba arrives. I can't contact you via FB, so please make sure you have a contact email addy, if I don't have one, you will have 48 hours to claim your prize via email to angel at cherubskiss dot com
Have lots of fun. There will be another guessing one in a couple of days for baby's weight, with another nappy up for grabs.
Only one entry per household and comments are moderated, so they may take a little while to show up.
Salted Caramel Cheesecake
Well this was to be my birthday cake, but this week has been a wee bit busy, so it didn't get baked until Friday.
Unfortunately it didn't go to plan and I was more than a little disappointed in the recipe, don't get me wrong it tastes great, but the instructions were lacking imo and I was left with a soggy bottom :( With much gnashing of teeth and a fair bit of swearing, it is an expensive cheesecake to make, Shane and I manhandled it out of the tin, with it's soggy bottom and onto another baking tray and it went back into the oven with no springform base to crisp up. Which was probably good as after baking for the specified time, I found the base to be decidely uncrisp and pale.
So anyways we didn't get to eat it until last night, it was silky smooth and creamy but we all found it uber rich and I would choose the strawberry shortcake over it. The caramel sauce was delicious and I'm thinking that it will go great over waffles.
So for those that will make it, make sure that you use foil, I did but obviously not in the right way - the directions did not specify wrapping the tin in foil, hence the drowning of the base. The instructions said press biscuit crumbs into a lightly greased 22cm springform cake tin lined with non-stick baking paper.
The recipe is from Donna Hay Issue 58 - it was the cover that won me over, but to spend
Cream Cheese $7.92
Ricotta (from the Deli) $3.15
Scotch Finger Biscuits 500g $1.90
60g of pecans (recipe said almond meal) $1.80
150g Butter .70c
175g brown sugar 40c (aldi brand)
4 eggs $1.20
2 tablespoons golden syrup
1/4 teas salt
2 teas vanilla
500ml of pouring cream $2.29
60g butter .30
175g brown sugar 40c
Total $20.06 plus a bit more for the other small items - and I use homebrand basics for baking.
I was left disappointed that I had to figure out a way to rectify the wet bottom.
The instructions to make it were fine, except for that part, and it does taste nice, though for me salted caramel means making the caramel - which this recipe doesn't, but as a dinner party dessert it would work well.
I myself found the base a bit thick and chunky, so I think 500g of bikkies plus nuts was a little too much. And I also found it filled the tin much higher than the photo in the magazine.
Unfortunately it didn't go to plan and I was more than a little disappointed in the recipe, don't get me wrong it tastes great, but the instructions were lacking imo and I was left with a soggy bottom :( With much gnashing of teeth and a fair bit of swearing, it is an expensive cheesecake to make, Shane and I manhandled it out of the tin, with it's soggy bottom and onto another baking tray and it went back into the oven with no springform base to crisp up. Which was probably good as after baking for the specified time, I found the base to be decidely uncrisp and pale.
So anyways we didn't get to eat it until last night, it was silky smooth and creamy but we all found it uber rich and I would choose the strawberry shortcake over it. The caramel sauce was delicious and I'm thinking that it will go great over waffles.
So for those that will make it, make sure that you use foil, I did but obviously not in the right way - the directions did not specify wrapping the tin in foil, hence the drowning of the base. The instructions said press biscuit crumbs into a lightly greased 22cm springform cake tin lined with non-stick baking paper.
The recipe is from Donna Hay Issue 58 - it was the cover that won me over, but to spend
Cream Cheese $7.92
Ricotta (from the Deli) $3.15
Scotch Finger Biscuits 500g $1.90
60g of pecans (recipe said almond meal) $1.80
150g Butter .70c
175g brown sugar 40c (aldi brand)
4 eggs $1.20
2 tablespoons golden syrup
1/4 teas salt
2 teas vanilla
500ml of pouring cream $2.29
60g butter .30
175g brown sugar 40c
Total $20.06 plus a bit more for the other small items - and I use homebrand basics for baking.
I was left disappointed that I had to figure out a way to rectify the wet bottom.
The instructions to make it were fine, except for that part, and it does taste nice, though for me salted caramel means making the caramel - which this recipe doesn't, but as a dinner party dessert it would work well.
I myself found the base a bit thick and chunky, so I think 500g of bikkies plus nuts was a little too much. And I also found it filled the tin much higher than the photo in the magazine.
Saturday, August 6
Strawberry Shortcake
So I had a sewing day with my friend Margo - and since she live right near a strawberry farm, she brought me the most awesome delicious sunkissed strawberries.
So what's a girl to do but make Strawberry Shortcake - now I'm not a fan of the scone like shortcake - it's scones, I like the buttery shortbready type one, with lashing of whipped cream and strawberries oozing with juice.
So I turned to my favourite website/mag - BBC Good Food - and found this one
I used a whole egg instead of the two yolks, and it whizzed together in a flash, and pressed into the long tart pan I have, and baked it for a tad over 15 minutes, till golden and crispy.
And oh my it was DELICIOUS!!!
So what's a girl to do but make Strawberry Shortcake - now I'm not a fan of the scone like shortcake - it's scones, I like the buttery shortbready type one, with lashing of whipped cream and strawberries oozing with juice.
So I turned to my favourite website/mag - BBC Good Food - and found this one
I used a whole egg instead of the two yolks, and it whizzed together in a flash, and pressed into the long tart pan I have, and baked it for a tad over 15 minutes, till golden and crispy.
And oh my it was DELICIOUS!!!
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