Something Perfect

I know I've done a bread recipe before, but put up your hands if you like herbs.
I've done this recipe so many times I've lost count, but it has NEVER FAILED and this is because it is such an enjoyable bread to make, and because you know that when it is done, you'll be divulging in a small slice of heaven.

Focaccia.
Rosemary and Thyme focaccia.

Granted, this bread can have any other flavourings; I've added black olives, roasted capsicum, and you could probably chuck anything else in... did anyone say bacon?

The best way to eat this bread is on the deck, outside, with the pale red and yellow colours of the fading summer sun, possibly alongside cheese, olives and other goodies you may bring forth for your fellow friends.

But enough with the past... along with the future!

INGREDIENTS: 

• 450g strong white flour
• 2tsp of yeast (fast act)
• Sea salt
• 1tbsp fresh Rosemary chopped (do not feel like a lesser being if you use dried), plus extra for the top
• 1 tbsp fresh Thyme, chopped
• 4 tbsp extra virgin Olive Oil (give or take)

METHOD:

• In a large bowl, sift the flour. Stir in the yeast and 1tsp salt. Chop the herbs and add. 
• With a wooden spoon or a dough hook on a beater, beat in the olive oil and warm water (250-300ml - again give or take) to make the dough soft. 
• Take the dough out of the bowl and knead for 10-15 minutes or until soft and stretchy. 
• Lace a clean bowl with some oil, and place the dough in. Cover with a plastic wrap. Leave to rise for an hour or until it has doubled in size (see footnote).
• Once it has risen, knock it back by punching it once or twice to allow the air to escape. Then divide the mixture into four balls.
• Roll these out flat, about 1cm thick, and into an oval shape. Place on a baking tray lined with baking paper, under plastic wrap and leave for another half an hour. 
• Heat the oven to 220'C/425'F.
• Once risen a second time, take a few rosemary sprigs and poke (in a delightful fashion) into the surface of the dough. Then scatter (generously) with sea salt flakes. Drizzle with oil and bake for 15-20 minutes or until slightly browned on the edges and cooked through the middle.
• Wrap in a clean tea towel to cool. 
• Eat the same day. 

(Footnote: I have a wonderful rising system - hypocaust! I fill up a small sink with hot water, and place the bowl over it - but NOT touching the water. This allows the bread to have a perfect heat flow that never fails for bread rising.)

~ A

Something Comforting

When you are feeling like you could cry, it is raining and billowing outside, the golden fire is crackling next to you and all you desire is something to eat... what comes to mind?
I certainly hope it is pie.

My apple and blueberry pie puts all other sweet pies to shame. Well, I think so at least.
I don't really have a recipe for this one - it came right out of my mind; but I shall endeavour to add measurements and the like.

The glorious, glossy red deliciousness takes my breath away.

The amounts of fruit within this recipe all depends on what ratio you want. I can't really remember how much apple I put in compared to how many blueberries. All I can say is - go with what feels right...

Ingredients:

• Approximately 5 apples, any kind of apple will do 
• 3 cup frozen blueberries (if you can manage fresh - go you!)
• 1/2 cup white sugar (please taste as you go - a little sugar at a time!)
• 2 tsp of spice (you can choose - I like cinnamon or nutmeg)
• 1 1/2 cup water (add more or less depending on how wet your mixture is - this water is to allow the juices of the apples to draw out)
• If you are in a rush, or just impatient, add 1tbsp of cornflour to half a cup of water and stir that through the fruit, this will thicken the mixture - or just wait until the water has boiled down to a consistency that you like
• Rolled Oats
• Brown Sugar
• White Sugar
• 50g butter

Method:

1. Cut the apples into bite sized squares
2. Put the water, apple pieces, blueberries, 1/2 cup white sugar into a pot and put over a medium heat
3. Allow the fruit to boil away gently until the apple is soft but still holds its shape
4. Either allow to boil the water away, or add the corn flour syrup 
5. Pour the fruit into a oven-safe dish
6. In a bowl combine the butter, white sugar, brown sugar and the oats (don't make too sweet)
7. Once combined, carefully spoon over the fruit and pat down slightly
8. Cook in a hot oven, approximately 180C, until the top is golden or the fruit is starting to bubble through and over the dish

EAT with cold cream or ice-cream. Arg. Yum. 

~A

Something Traditional

It's is always a nice feeling when you bake something that reminds you of when you were a kid.
I watched a documentary a little while ago, and this man talked about how 'comfort food' or 'traditional food' is bringing down the quality of our baking today. I suppose that has some merit. For we all know that the pies, cakes, and stews our grandparents had were not necessarily the best for your health...
But I don't believe we should disregard these traditional foods, because they are what influence our modern creations now. I think it is about taking the elements of our favourite recipes; moulding and tweaking them and making them into our own favourites that our children, grandchildren and great-grandchildren can take on for themselves.

Blueberry muffins.

Everyone knows them. Everyone has eaten one. Everyone has their favourite recipe.

I'm not sure if I have found my favourite recipe as of yet. However, my mum has kept this small, odd shaped recipe book in our kitchen ever since I can remember. When in doubt, grab the weird muffin book.

And this is what happened to me a night ago. A friend asked me to bake something for our scholarship class one day.
I said yes.
I only remembered when the clock struck eight pm. Surprisingly I really enjoyed baking at night. There was something very nostalgic about throwing white flour everywhere in contrast to the black night sky, but I couldn't tell you why. If you ever have the opportunity to bake in the darkness, I do suggest it.

And with no further ado, we can get on with the play.

                        Ingredients:

• 2 1/2 cup self-raising flour
• 1 teaspoon baking powder
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1 cup milk (might be creamier if used buttermilk)
• 60g butter, melted
• 125g blueberries
• Zest of one orange
• Coffee sugar crystal, or coarse golden brown sugar grains (I didn't really measure, but I put approx. 1/2 teaspoon on each muffin)

Method:

1. Set the oven to 200'C
2. Sift flour and baking powder together in a bowl, add sugar and combine
3. Combine eggs, milk and melted butter in a separate bowl.
4.  Add the egg mixture with the blueberries and orange zest to the dry ingredients and mix until just combined. 
5. Spoon the mixture into your choice of, greased or muffin cased, muffin tins. 
6. Sprinkle with the coffee sugar crystals and bake for 20-30 minutes (depending on muffin size) or until just cooked. Test with a skewer, if there is batter on the stick, they are not ready. 
7. Cool and eat with coffee!!
   
   
   

Something Healthy

At least I think it's healthy... it my opinion, if it has seeds, then its healthy.

I was home sick the other day and I felt the need to do something slightly productive. So whilst watching Downton Abbey for the millionth time, I to and froed from the lounge to the kitchen, punching and flavouring my what-I-call (thanks to Miranda) 'Healthy-Seedy Bread'.

Ingredients:

• 1 1/2 cup warm water
• 1 tablespoon yeast
• 1/4 cup honey
• 2 tablespoons canola oil 
• 1/2 cup wheat germ (I just used natural bran)
• 2 teaspoon salt
• 1/4 cup each of sunflower, pumpkin and sesame seeds (or any seed you can find)
• 2 cup high-grade flour (wheat flour)
• 1 cup all purpose flour

I think people can become quite daunted with the idea of making bread - but really, you've got it ALL wrong! Making bread is easy!

Well, within reason.

And it is incredibly rewarding - once you've done it once, you won't go back...





Method:

1.  Place water, yeast and honey in bowl of stand mixer (it is possible to do this with hand mixer too) and use a spoon to dissolve the yeast and honey. Let it sit for 5-10 min or until the mixture starts foaming. 
2. Once yeast is ready, add oil, salt, high-grade flour and bran. Knead with the dough hook, adding a little flour as you need, until the dough pulls away from the side of the bowl. The dough should be soft and supple, just not sticky. Continue to knead for 10 minutes.
3. Once kneaded, lightly spray with oil and place in a bowl covered with plastic wrap and set it somewhere warm (once again I did my 'over-the-sink' heating system).
4. Let this rise till double the size - normally about an hour. 
5. Turn the dough onto the bench and mould it into a loaf shape, gently placing it in a loaf tin (I ended up making two smaller loaves, so don't worry about the size). 
6. Once again let this sit, covered, somewhere warm for another 45 minutes.
7. Put the oven to 190'C.
8. Gently sprinkle water on the loaf, scatter some more seeds on the top, and then wet it again.
9. Pop it in the oven for 45 minutes or until it has a beautiful colour on top, sounding relatively hollow when tapped on the bottom.

Such a delicious toast bread. Please eat with lashings of butter.

~A

Something Yeasty

This was an accident.
I was bored and decided to make bread, but my normal bread recipe book didn't have anything that I really wanted to make, and I didn't have the correct ingredients to make a 'normal' kind of bread.

Instead, I was on Pinterest and saw an interesting and incredibly different kind of bread. Japanese bread!

Very different and quite complex, this took me most of the day, but I enjoyed the challenge, and once again this magical patience that seems to possess inside of me when I bake, helped in the process of making this bread fantastic!

WARNING: It is very complex and requires bench space, multiple spoons, pans and dishes. Have everything prepared if possible beforehand!

Ingredients AND Mixture: 

Tangzhong Mixture:

• 1/3 C flour
• 1 C milk
• Whisk (rather briskly!) together in a small saucepan over a medium heat until the mixture is thick, pale and very smooth (a few blobs will be okay), but refrain from a complete boil. Remove from the heat and allow to cool.

In a small bowl, combine:

• 1/2 C warm milk
• 2 tsp yeast
• 3 Tbs sugar
• Whisk to combine and set aside to let the yeast start. 

In a mixer (if you don't have one, a hand mixer will do - but not nearly as easy...) combine:

• 2 3/4 C flour
• 1 tsp salt
• 1 Tbs powdered milk

Once the tangzhong is cooled off so it won't hurt the yeast, measure 120 grams of it and add it to the yeast mixture with 1 large egg. Mix gently together and pour over dry ingredients in a large bowl. Let your dough hook work the dough until mixed then add:

• 2 Tbs softened butter

Allow the hook to work that in and if your dough is a bit shaggy, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn't cling to the sides to the bowl anymore. Let the mixer knead the dough for about 8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough is less stick, soft warm and working well in your hands.

Place in a large, oiled bowl, covered with plastic wrap, and put in a warm place (I filled a small sink of hot/warm water about 3 inches and placed the bowl over the top so the heat rose up under it). Allow to rise for 60 minutes or until double.

Once risen, divide the mixture into 4 equal pieces. Form each piece into a ball, tucking the dough underneath several times, creating  little 'bottom'. Place the four balls in a round cake pan, mine was slightly bigger than 8", and that was slightly too big. Place plastic wrap over the top and allow to rise for 45 minutes to an hour.

Carefully brush with a beaten egg. And bake at 175'C (or 350'F) for approximately 30 minutes. After 20 minutes in the over, lay a piece of tinfoil carefully over the top to keep the bread from over browning.

And voila!

This bread was so easy to eat on its own, warm, but it would be lovely with butter and soup? It is a sweeter bread than expected, so don't be alarmed. It might be better just to eat it straight from the oven.....
That's what I did!!

Something Cold

This one is a little different.

Yes, it is the middle of winter, and yes, I made ice-cream. But when you taste this delectably creamy tub of glory, you will be making it all through the year.

And surprisingly, the recipe is very easy. It also requires no special ice-cream maker or any of that nonsense. Although I did use a KitchenAid, which is very helpful, so if you do have one on hand, please use it for it will make your life that little bit more fun!

My ice-cream is infused with fresh lemon rind, which is probably one of my favourite flavours.

Ingredients: 

• 3 eggs (once again I use my fresh duck eggs which are larger and richer so it had a creamier taste)
• 500 ml cream
• 1 cup icing sugar
• Rind of two small lemons

Method:

1. Separate the eggs
2. Beat the egg whites until they are stiff and glossy
3. Put the egg whites away in a bowl to sit
4. Beat the cream and icing sugar until thick and creamy
5. Add the egg yolks and lemon rind (careful not to grate the white pith for it makes the flavour bitter) - combine 
6. Gently fold in the egg whites until smooth
7. Pour gently in an ice-cream container or any other kind of plastic box with a lid and freeze overnight

Voila!

The lemon rind will gently permeate the ice-cream with a beautiful aromatic flavour that adds freshness to the creaminess.
Adding a few cherries on top always helps...

Something New

I was pretty exciting this morning, when I made the decision to bake again. It had been a few days, and I was feeling at a loss of what to do with myself.

This morning I wanted to bake something difference, full of sugar, ridiculously bad for me, and imaginably yummy.
No more of this fancy nonsense, I felt like being grandmothery - and whats more grandmothery than cookies!

I'm not normally a fan of cookies or biscuits. They were always too hard and too bland. I never felt any pleasure biting into a thin, burnt, and breeze-block consistency cookie.
But one of my favourites, surprisingly is the silly named cookie: Snickerdoodles!

I like them because firstly, they are soft. Secondly they have cinnamon, and thirdly, they have shortening. When I first noticed the recipe called for shortening I was sceptical. Being a massive 'dough-testing' girl, I found shortening to be disgusting with sugar and flour. Ew. Adding fat to a cookie recipe was beyond comprehension, but dutifully, I followed orders and I've changed my mind - for the shortening, adds a depth in the taste that would be lost if it was missing, an almost savoury flavour, but I think it enhances the cinnamon, without being too sweet. 

The Recipe:

Adapted from amandeleine.com

Ingredients: 

• 1/2 cup butter, softened
• 1/2 cup shortening 
• 1 1/2 cups white sugar
• 2 eggs (I used my own duck eggs, which are larger and yellower - if possible, try using fresh eggs, they always make baking taste that much better)
• 2 teaspoons vanilla extract (I left this out, and didn't cause too much trouble, although do put it in if possible)
• 2 3/4 cups plain flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons white sugar (try for a little more granulated if possible)
• 3 teaspoons ground cinnamon (this mixture made a little too much for me, which isn't a problem as I can put it away for next time... but if your are a 'no-waste' kinda person, reduce amount)

Method:

1. Preheat oven to 200 degrees C (400 degrees F).
2. Cream the butter, shortening and 1 1/2 white sugar until fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each, then blend in the vanilla.
3. Whisk together flour, cream of tartar, baking soda and salt in a separate bowl. Add to wet mixture and blend in.
4. Mix the 5 tablespoons sugar and the cinnamon in a small ziploc bag.
5. Create small balls with your fingers and place it into the cinnamon sugar bag. Shake the bag and roll the dough around until completely coated. Place, within two inches of each other, on the tray lined with baking paper.
6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets
7. Depending on the size of your cookies, you could make approximately 4 dozen cookies.

WARNING:smaller cookies are quicker to eat!! Be aware that they will disappear quickly!