tag:blogger.com,1999:blog-69856070964738100422024-02-02T13:03:19.130+10:00Marcellina in CucinaSimply Creating Good FoodAnonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-6985607096473810042.post-57149861313886607942016-11-23T16:01:00.000+10:002016-11-23T17:00:57.535+10:00Pumpkin Empanadas for Thanksgiving - A Baker's Odyssey Challenge #54<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSdN7wB3gTs3um7yjxHN7hVUFU8MPa00qv301r4JdTwZfkgjZcADxBov0z4oSJS3hJy8oEL4SvMm1qgFJfpb_Du8llYnjDJR_ke7qJzLtxNEwcDiGw9ThdBPOR_5EyAc52dSDlD9XqWU/s1600/DSC07629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSdN7wB3gTs3um7yjxHN7hVUFU8MPa00qv301r4JdTwZfkgjZcADxBov0z4oSJS3hJy8oEL4SvMm1qgFJfpb_Du8llYnjDJR_ke7qJzLtxNEwcDiGw9ThdBPOR_5EyAc52dSDlD9XqWU/s640/DSC07629.JPG" width="640" /></a></div>
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Baking is like a journey, isn't it?</div>
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You are at the wheel and you can steer it in any direction you choose. That's the best part.</div>
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It can be a trip to your favourite place, taken in luxury and comfort or it can be an adventure, taking the back roads and visiting the unknown and the unfamiliar.</div>
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For me, this recipe was the latter. And I didn't think I would like this adventure very much at all!</div>
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In sunny North Queenland we are enjoying a glut of gorgeous yellow pumpkins. There are pumpkin soups, pumpkin scones and pumpkin cakes. But this is not the land of pumpkin pies and empanadas. So this journey was approached with just a tad of trepidation.</div>
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Guess what? These empanadas are delicious!</div>
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Here's the recipe adapted from<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814"> A Baker's Odyssey by Greg Patent.</a></div>
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Happy Thanksgiving to my US friends! </div>
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Pumpkin Empanadas (adapted from<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">"A Baker's Odyssey" by Greg Patent</a>)</div>
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Makes 20 pastries (or more depending on the size)</div>
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Filling: can be made the day before</div>
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1kg Jap pumpkin or pumpkin of your choice</div>
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1 cinnamon stick</div>
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1 cup firmly packed dark brown sugar</div>
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1/2 teaspoon salt</div>
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1 teaspoon vanilla extract</div>
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1 tsp. ground cinnamon</div>
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1/8 tsp. ground cloves</div>
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Dough:</div>
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3 cups plain flour, plus more as needed</div>
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1/2 tsp. baking powder</div>
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1/2 tsp. salt</div>
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170g butter</div>
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1/4 cup castor sugar</div>
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1/2 tsp. ground cinnamon</div>
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1/4 tsp. ground cloves</div>
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1 large egg</div>
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1/2 cup warm milk</div>
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milk for brushing and raw sugar for sprinkling</div>
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Make the filling:</div>
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Cut the (unpeeled) pumpkin into large chunks, remove the seeds and fibres. Place in a microwave safe bow,l add a little water, cover loosely with plastic wrap and microwave for 10 minutes or until tender. Remove from the microwave and allow to cool a little. Or steam if that's what you prefer.</div>
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Remove the skin.. Place the pumpkin to a pot and add the cinnamon stick and sprinkle on the brown sugar and add the salt. Set the pot over a medium heat. Stir to combine, the pumpkin will break up. Allow to come to a simmer. Stir occasionally and cook for 20-30 minutes until the the mixture is thick and the liquid has almost completely absorbed.</div>
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Remove from heat and discard the cinnamon stick. Add the vanilla, cinnamon and cloves. Puree in a food processor or with a stick blender. Let it cool completely.</div>
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Make the dough</div>
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Sift together the flour, baking powder and salt.</div>
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With a electric mixer (or by hand if you like) beat the butter on medium speed until smooth and creamy, less than a minute. Add the sugar, cinnamon and cloves and beat well.</div>
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Add the egg and beat for a minute.On low speed mix in the flour in 3 additions alternating with the milk in 2 additions, beginning and ending with flour. Mix only until just combined.</div>
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If the dough is too dry add a little more milk or if too sticky add a little more flour. Wrap the dough in plastic and let it rest 30 minutes to an hour.</div>
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Heat the oven to 190C/375F</div>
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Prepare a couple of large baking trays by lining with baking paper.</div>
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The recipe suggests dividing the dough into 20 pieces and making 5 inch circles. I thought this would be too large so I made smaller circles of about 3 1/2 inch circles. </div>
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Roll out the dough and cut circles of your choice. There is no need to flour the surface unless the dough is particularly sticky.</div>
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Place a little of the filling on each circle of dough slightly off center, then fold dough over and press edges with tines of a fork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9pPtY5bqGjeheTZuhEZiygLdN6llJtM6ymGgL3PzbqosTXF4EA6TuqeJu1uf3LqxBjqk-XYZcuhog2akKg6BbT9ioXc-3nBmJ3W2KK50cPd6h6kTl3UDgxBFmpyAaYE9B3GWf8I-ieI/s1600/DSC07623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV9pPtY5bqGjeheTZuhEZiygLdN6llJtM6ymGgL3PzbqosTXF4EA6TuqeJu1uf3LqxBjqk-XYZcuhog2akKg6BbT9ioXc-3nBmJ3W2KK50cPd6h6kTl3UDgxBFmpyAaYE9B3GWf8I-ieI/s640/DSC07623.JPG" width="640" /></a></div>
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Transfer to baking sheet, spacing a little apart. Once all the empanadas are on the sheets, brush each one with milk and make a slit with a knife in the tops.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2em-pT7gQXwMz6qO1Sy_zYybHt9XpnafTvTyq4aIyO9TqAfmJ4BKKlMYLDB6wUYscBGrbebDz8x9H9Q4mZiM0y_EDjJpLfy14h4bSeL2kaozypvSSHRuXZwUtcPULG0B69xFVIe9DG7U/s1600/DSC07625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2em-pT7gQXwMz6qO1Sy_zYybHt9XpnafTvTyq4aIyO9TqAfmJ4BKKlMYLDB6wUYscBGrbebDz8x9H9Q4mZiM0y_EDjJpLfy14h4bSeL2kaozypvSSHRuXZwUtcPULG0B69xFVIe9DG7U/s640/DSC07625.JPG" width="640" /></a></div>
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Bake until deep golden brown. My smaller ones took only 30 minutes but larger ones could take 40-45 minutes.<br />
Cool a little on baking sheets, then transfer to racks to cool completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM5IJKQrol89NUCWqLiy65Fxq_gtjdoCzLxFDbooEO-NiOyEpr0HLIWlBtKBwHyI2Jpc0ZFDklIF6l0vMgKEyur3uJih6ev8St41FfjN3U9nuwULx0HO56jkm2d375MjIG8IV3LwPN1w/s1600/DSC07628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikM5IJKQrol89NUCWqLiy65Fxq_gtjdoCzLxFDbooEO-NiOyEpr0HLIWlBtKBwHyI2Jpc0ZFDklIF6l0vMgKEyur3uJih6ev8St41FfjN3U9nuwULx0HO56jkm2d375MjIG8IV3LwPN1w/s640/DSC07628.JPG" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-76089301478548296052016-11-19T16:43:00.000+10:002016-11-19T16:45:55.894+10:00Mocha Cake with Coffee Liqueur Syrup and Chocolate Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4zRbUlGKn0z4nvSAQMV6d17XsUz_L_1NsUJQMJUJoLvc20DZdLcP60tzpdoayqpxjiDrhzfch4ny59AsJsn7d4jUei7WdlUkbQjLCL38uutwoHti3nl1jb2YIdw6o24VPtrXZOAJi0U/s1600/DSC07457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4zRbUlGKn0z4nvSAQMV6d17XsUz_L_1NsUJQMJUJoLvc20DZdLcP60tzpdoayqpxjiDrhzfch4ny59AsJsn7d4jUei7WdlUkbQjLCL38uutwoHti3nl1jb2YIdw6o24VPtrXZOAJi0U/s640/DSC07457.JPG" width="640" /></a></div>
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Mocha Cake with Coffee Liqueur Syrup and Chocolate Glaze.<br />
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Well that's a mouthful, isn't it? </div>
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But when I came up with this cake that's exactly what I wanted. This cake was for my sister's birthday and the request was for a "simple chocolate cake". The cooking and baking tradition in our family is never "simple". We always like to stretch ourselves a bit. So it was never going to be a "simple chocolate cake". However, it is a fairly basic cake. The tenderness comes from the sour cream, the hit of coffee and liqueur comes from the syrup and the glaze just adds to the chocolate element. </div>
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Mocha Cake with Coffee Liqueur Syrup and Chocolate Glaze <a href="http://www.theperfectpantry.com/2013/05/mocha-sour-cream-cake-recipe.html">(adapted from The Perfect Pantry)</a><br />
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The Cake<br />
2 cups plain flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
pinch salt<br />
2 tablespoons cocoa<br />
2 tablespoons espresso powder<br />
125g butter<br />
1 cup castor sugar<br />
2 large eggs<br />
1 teaspoon pure vanilla extract<br />
1 cup sour cream<br />
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The Syrup<br />
100ml strong brewed coffee, hot<br />
1/4 cup castor sugar<br />
2 tablespoons coffee liqueur (I used Tia Maria you could also use Kahlua)<br />
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The Glaze<br />
100g dark chocolate,chopped<br />
50g unsalted butter, chopped<br />
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Coffee beans to decorate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKawUivWVFvKLhWyKIRcNXeVJ5w1LuEuOP9Oo8cWQim3dKXqWaS87reBHMNY8QaPMGazKsF8zCgL2M3ANFt39iO4xFOBfa0o3BgeDdDvi7183YnQ_Sf1yuCon_sImQTjR7f6ImSP6pryQ/s1600/DSC07459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKawUivWVFvKLhWyKIRcNXeVJ5w1LuEuOP9Oo8cWQim3dKXqWaS87reBHMNY8QaPMGazKsF8zCgL2M3ANFt39iO4xFOBfa0o3BgeDdDvi7183YnQ_Sf1yuCon_sImQTjR7f6ImSP6pryQ/s640/DSC07459.JPG" width="640" /></a></div>
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Preheat oven to 180C/350F. Grease a 6 cup kugelhopf pan.<br />
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Sift the flour, baking powder, baking soda and salt. I like to sift the dry ingredients onto a sheet of baking paper...it keeps the washing up to a minimum!<br />
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In a small bowl, mix the cocoa and instant espresso powder with 1 1/2 tablespoons of warm water. Stir until well combined and dissolved.<br />
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Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well between additions. Beat in the vanilla. Alternately fold in the dry ingredients with the sour cream. When combined add in the cocoa/coffee mixture. Be gentle, don't overmix. Pour the batter into your prepared pan and smooth out with a spatula. Bake for 45 minutes or until a skewer comes out clean. Allow the cake to cool for 10 minutes before turning out to cool completely.<br />
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In the meantime prepare the syrup by combining all the ingredients until the sugar dissolves. Replace the cake into the pan and pour over the by-now cooled syrup. Allow to soak into the cake. This won't take long, maybe 10-15 minutes.<br />
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Now is the time to prepare the glaze by heating the chocolate and butter over a double boiler or in the microwave on low stirring frequently until smooth.<br />
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Ready to assemble and eat! Place a serving plate over the cake pan and tip the cake onto the plate. This will catch any syrup that hasn't absorbed. With a teaspoon drizzle the glaze over the cake and decorate with coffee beans.<br />
<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-48961373363110216732016-11-17T16:17:00.000+10:002016-11-17T16:17:09.097+10:00Spiced Bread Rolls - A Baker's Odyssey Challenge #53<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ84XyfR6vikH26Ga4g5nVQhN8BSbKoyVQ6Iv-gc4sytnbXBO4_xBtmrDVtyezYaM-4gsznm01wLb-Y3jFgfXSDP_zuILqDnXg17B2_M1u4TqMWtHBfKliLuE-buPAgiDn79UB1q3yRVA/s1600/DSC07293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ84XyfR6vikH26Ga4g5nVQhN8BSbKoyVQ6Iv-gc4sytnbXBO4_xBtmrDVtyezYaM-4gsznm01wLb-Y3jFgfXSDP_zuILqDnXg17B2_M1u4TqMWtHBfKliLuE-buPAgiDn79UB1q3yRVA/s640/DSC07293.JPG" width="640" /></a></div>
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What could smell better than baking bread?</div>
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Baking spiced bread.</div>
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This bread has the most amazing combination of exotic spices. Mahlab a spice made from the kernels within the seeds of the St Lucie cherry. I bought mine online at <a href="https://gewurzhaus.com.au/product/mahlab-seed-whole-35g-s/">Gewurzhaus Herb and Spice Merchants</a>. This is a wonderful store in Melbourne can not be passed by. The scent of spices drifts up and down the street luring customers in. I dare you to try to walk past and not be enticed into the store. Go in, it's worth it!</div>
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And so are these rolls. Not just any dinner rolls. These bread rolls are a traditional Syrian bread roll. Gorgeous and alluring just like Gewurzhaus Herb and Spice store!</div>
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Kleecha (adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent)</a></div>
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1 package (2 1/4 teaspoons) active dry yeast</div>
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2 teaspoons freshly ground mahlab seeds</div>
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1 1/4 cups warm water</div>
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115g salted butter</div>
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1/3 cup olive oil</div>
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5 cups bread flour</div>
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1/3 cup sugar</div>
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2 teaspoons nigella seeds</div>
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2 teaspoons sesame seeds</div>
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2 teaspoons anise seeds</div>
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3/4 teaspoon ground cloves</div>
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3/4 teaspoons freshly ground nutmeg</div>
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1 teaspoon salt</div>
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1 egg, beaten, for egg wash</div>
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In a small bowl mix the yeast, mahlab and 1/4 cup of the water. Allow to stand for 10 minutes in which time it will start to froth. While your waiting melt the butter in a small saucepan. Add in the oil. The mixture should be warm not hot. Check it with a thermometre, it should be 50C/120F. Remove the pan from the heat.</div>
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To prepare the dough I prefer a stand mixer but the dough can also be mix by hand. In a stand mixer bowl place flour, sugar, nigella, sesame and anise seeds and the cloves, nutmeg and salt. Add the yeast mixture, the butter mixture and the remaining cup of water. Using the dough hook, knead on a medium-low speed for 5 -8 minutes. Scrape down the sides if ingredients get stuck. The dough should be smooth but not sticky. Add more flour or water to get the correct consistency. </div>
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Form the dough into a ball and cover the bowl with plastic wrap. Allow to rise until tripled in size - about 2 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPqwQnDdnjpg_AZ0B4XDk388FFMo8maDJem4djLDSo2pgbReuDumJbqV836mXr1fUbr4ChEeCKkogCw4IW6T-iHJjtOxZNvuSvYLgwmuoIgjUpS9RUOFL3W4DWkq6RhVy4eb_I2QJnnQ/s1600/DSC07273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPqwQnDdnjpg_AZ0B4XDk388FFMo8maDJem4djLDSo2pgbReuDumJbqV836mXr1fUbr4ChEeCKkogCw4IW6T-iHJjtOxZNvuSvYLgwmuoIgjUpS9RUOFL3W4DWkq6RhVy4eb_I2QJnnQ/s640/DSC07273.JPG" width="640" /></a></div>
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Once risen, turn out the dough on a work surface. Pat the dough down and divide into 18 equal portions. Allow to rest for 10 minutes cover with a clean cloth.<br />
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Prepare a large baking sheet or two smaller pans by lining with baking paper. Roll each portion 20cm/8inch long rope then form into a knot.Brush with the egg wash and leave the rolls to rise for another 45 minutes.</div>
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In the meantime preheat the oven to 180C/350F.<br /></div>
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Bake risen rolls for about 20 minutes.</div>
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Delicious warm or a room temperature with a good dose of butter!</div>
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Any leftovers freeze beautifully.</div>
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Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-41281570321710282242016-11-12T14:52:00.000+10:002016-11-12T15:59:02.394+10:00Buttermilk Cardamom Waffles - A Baker's Odyssey Challenge #52 <div class="separator" style="clear: both; text-align: center;">
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Want a great breakfast on Sunday morning without too much bother? Dust off your waffle irons, everyone! This is one not to miss!</div>
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These waffles are light with buttermilk, perfumed with cardamom and taste heavenly!</div>
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All it takes is a bowl and a whisk. Not madly beating egg whites to stiff peaks or waiting around for the batter to take a "rest". Just get straight into it and share them with someone who will thank you for it!</div>
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Happy weekend!</div>
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Buttermilk Cardamom Waffles - <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent</a><br />
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2 cups plain flour<br />
1 teaspoon baking soda<br />
pinch salt<br />
1/2 cup castor sugar<br />
1 to 2 teaspoons freshly ground cardamom<br />
4 large eggs<br />
2 cup buttermilk<br />
60g unsalted butter, melted<br />
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Preheat the waffle iron<br />
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On a sheet of baking paper sift flour, baking soda, salt, castor sugar and cardamom. In a large bowl whisk together the eggs and buttermilk. Pick up the paper on top opposite sides, pour into the egg mixture and whisk gently until just combined. Fold in the melted butter. Like muffins, don't over mix!<br />
Follow the instructions for your waffle iron to make the waffles.<br />
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It might take a couple of times to get the correct amount of mixture for each waffle - it did for me.<br />
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Stack up your waffles and bring them to the table with your choice of toppings. </div>
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These Norwegian waffles are traditionally topped with sour cream and fruit or jam. Nothing wrong with icecream and syrup, though!</div>
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Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-11437428565555180452016-11-08T17:36:00.005+10:002016-11-09T15:50:27.950+10:00In My Kitchen - November 2016<div class="separator" style="clear: both; text-align: center;">
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This is my second edition of In My Kitchen which is hosted by Liz of <a href="http://www.bizzylizzysgoodthings.com/blog">Bizzy Lizzy Good Things</a>. If you want to participate just post before the 10th of each month and send your link to <a href="http://liz./">Liz.</a> </div>
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This month I made a mammoth Apple Strudel! It was huge - I call it "The Party Animal"</div>
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Brown Rice Salad with cucumber, capsicum, currants, pistachios and mint...a sprinkle of dukkah and a drizzle of honey to finish.</div>
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A Nutella Pastry Flower</div>
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Moist and delicious Yoghurt Cupcakes</div>
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A Jamie Oliver inspired Chicken and Quinoa salad for lunch.</div>
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A syrup drench mocha cake for my sister's birthday. </div>
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A Norwegian Almond cake call Fyrstekake. Very sweet. Might try it again with less sugar.</div>
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A wonderful find at the second hand shop - silver dessert spoons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKj4ICIzle1evMwBQDH2l7rPG-vO2eBqVj4BRPzzqEkbvJcM5sDKUoWiaTcpHN1HAtyn3cS0Vulx9PVbwYJ-joW0rDgJGj3lfcWxqsSPR-7nn3BY9_EpM_vtj9dqcNMbYnDi3ZRyfoUQ/s1600/DSC01395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKj4ICIzle1evMwBQDH2l7rPG-vO2eBqVj4BRPzzqEkbvJcM5sDKUoWiaTcpHN1HAtyn3cS0Vulx9PVbwYJ-joW0rDgJGj3lfcWxqsSPR-7nn3BY9_EpM_vtj9dqcNMbYnDi3ZRyfoUQ/s640/DSC01395.JPG" width="640" /></a></div>
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And just for fun - a broccoli face!</div>
Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com19tag:blogger.com,1999:blog-6985607096473810042.post-13797391102300617492016-11-06T19:21:00.000+10:002016-11-06T19:21:58.162+10:00Chocolate! Chocolate! Chocolate!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquoOgd8hEzCGNE_1fu_frST9hJ7Vfl0FJ7-bxInrashAkrjcGmvPmquSeCvX-0xQ7VfKqXBOdwQKMoq-C5Zp1jg7A6MBdCVLsJZ2Bt944HRZ_w1sF_4y2vGEeblGg252d7QfQLa2WHTA/s1600/DSC07229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgquoOgd8hEzCGNE_1fu_frST9hJ7Vfl0FJ7-bxInrashAkrjcGmvPmquSeCvX-0xQ7VfKqXBOdwQKMoq-C5Zp1jg7A6MBdCVLsJZ2Bt944HRZ_w1sF_4y2vGEeblGg252d7QfQLa2WHTA/s640/DSC07229.JPG" width="640" /></a></div>
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Have you ever seen a cocoa tree? Or even a cocoa pod? Or followed the pod all the way to when it becomes a chocolate bar? Neither had I.</div>
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Chocolate is said to be the food of the gods and I can understand why.</div>
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So a few weeks ago we took a drive a couple of hours north to beautiful <a href="http://www.australia.com/en/places/great-barrier-reef/qld-mission-beach.html">Mission Beach</a> and particularly to <a href="http://www.charleys.com.au/">Charley's Chocolate Factory</a>. A tour of the cocoa farm and and chance to taste awarding winning chocolate was just to good to pass up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC7in5BXbkEJRBMNFmXy2KGkNGx9buPMHfIjl3a1y-PXaKzrleTX_x5wsnMLTqEu70unhoh15Vl2_-pG2eGXwLYN2bncyh0xarzukVJvsbbshAc4T7BtLDzirLnYtb5r487M02HQhc14/s1600/DSC07142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC7in5BXbkEJRBMNFmXy2KGkNGx9buPMHfIjl3a1y-PXaKzrleTX_x5wsnMLTqEu70unhoh15Vl2_-pG2eGXwLYN2bncyh0xarzukVJvsbbshAc4T7BtLDzirLnYtb5r487M02HQhc14/s640/DSC07142.JPG" width="640" /></a></div>
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This is a beautiful part of north Queensland and the farm is set in a shallow valley not far from the ocean which make it a perfect micro climate to successfully grow cocoa trees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yet6fr-ZpUl74DfJsDgSljGE84Y-4fvpDZUyFEfrmBSwrpqXF2PNGafy5F_K2n3yu1MHCQOJpFZgm6wFqsISL1SWCKzpc12zsM0vCWAr578oRwAJBDRL8a06mJR0NtrwO3e81vbyGMo/s1600/DSC07119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yet6fr-ZpUl74DfJsDgSljGE84Y-4fvpDZUyFEfrmBSwrpqXF2PNGafy5F_K2n3yu1MHCQOJpFZgm6wFqsISL1SWCKzpc12zsM0vCWAr578oRwAJBDRL8a06mJR0NtrwO3e81vbyGMo/s640/DSC07119.JPG" width="426" /></a></div>
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<a href="https://en.wikipedia.org/wiki/Cocoa_bean#cite_note-WCF_2010_update-18">Cocoa trees</a> only grow in a very limited area within 20° either side of the Equator. </div>
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In our part of the world we are subject to severe tropical cyclones which in recent years have decimated local crops. The clever people at Charley's Chocolate farm have implemented a trellis system, training the trees to grow espaliered to the strong wires. It is hoped that this will save the trees during a violent cyclone. It appears this is having the added benefit of a very long, if not year round, harvest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP0bBkPCjvHgFk73Sg8otRGiZSAto_f1zANYZJ1fbaSJKqkaQaMUkqegSOUMabQplitQWq4Qe1Uy4uB_8I7kIxENn9gxUu_YFC4vkakSHIH4AU_S2cppQkQXTxqJ7T5LxL6iPPurTojk/s1600/DSC07136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP0bBkPCjvHgFk73Sg8otRGiZSAto_f1zANYZJ1fbaSJKqkaQaMUkqegSOUMabQplitQWq4Qe1Uy4uB_8I7kIxENn9gxUu_YFC4vkakSHIH4AU_S2cppQkQXTxqJ7T5LxL6iPPurTojk/s640/DSC07136.JPG" width="426" /></a></div>
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When we visited in October the trees had tiny flowers...</div>
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...as well as large pods of a variety of colours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlAUyVoEOZ9QrpJXn8FKI3GpGPHkLZEvdsiVJIsnrKly5yj01UqO0HgVjeLvQg0BQ-w8OCfCgnMAsLkyVrMNB3RpzxC84-9xs1eqGjBFm8cdw6Lt60liaFry6qOqdYrWaIue6EsCusHs/s1600/DSC07122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlAUyVoEOZ9QrpJXn8FKI3GpGPHkLZEvdsiVJIsnrKly5yj01UqO0HgVjeLvQg0BQ-w8OCfCgnMAsLkyVrMNB3RpzxC84-9xs1eqGjBFm8cdw6Lt60liaFry6qOqdYrWaIue6EsCusHs/s640/DSC07122.JPG" width="426" /></a></div>
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Great clumps of green pods.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7f9_7j10H-x4omj3z8GlBKm9M8XWgz8vwbJF38vBd8kC_2tLlzCinIiPYwVt_RqFAabqZYH4y8Cwxj122-zMEasVweMtYoANZ83kxtohOa-s7dirQvV_HrgK9xcm8tkhr7CBowpPD1Y/s1600/DSC07134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7f9_7j10H-x4omj3z8GlBKm9M8XWgz8vwbJF38vBd8kC_2tLlzCinIiPYwVt_RqFAabqZYH4y8Cwxj122-zMEasVweMtYoANZ83kxtohOa-s7dirQvV_HrgK9xcm8tkhr7CBowpPD1Y/s640/DSC07134.JPG" width="426" /></a></div>
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And huge yellow....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWfKLtsiyOBQ426QcU9tNw3yWuOBTsyesbwulahd4i5ftEbmsa5eK6wGGGpmyxEfzyEvAv50E_XR0ugJt3tU2DYHXB7HQtlAFKblNzuHl32qe6oiYmUE4ZIF475fBemO62nuTvJCKw5c/s1600/DSC07159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWfKLtsiyOBQ426QcU9tNw3yWuOBTsyesbwulahd4i5ftEbmsa5eK6wGGGpmyxEfzyEvAv50E_XR0ugJt3tU2DYHXB7HQtlAFKblNzuHl32qe6oiYmUE4ZIF475fBemO62nuTvJCKw5c/s640/DSC07159.JPG" width="426" /></a></div>
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... and purple pods ready to pick</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fzC5f6sCkKgoRzKjqTJZR-e4Picqbvon0FR137wFQrQryuhBkJ-RiyNfvNkaz19ZbJmRgxgnjjcbsNo_8eiyhbS_mZneRJ1cEf8HOqgItb-FMwtpiCuXSngKaU8jBUUMpNeo5GwZ9xk/s1600/DSC07155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fzC5f6sCkKgoRzKjqTJZR-e4Picqbvon0FR137wFQrQryuhBkJ-RiyNfvNkaz19ZbJmRgxgnjjcbsNo_8eiyhbS_mZneRJ1cEf8HOqgItb-FMwtpiCuXSngKaU8jBUUMpNeo5GwZ9xk/s640/DSC07155.JPG" width="426" /></a></div>
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The pods have a thick skin which encases the beans.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq1y5F4EH5NnMX7Bn0AjOrNu401sUYE6iiP9ocJqIaxvIw5hdjKQklDxsUlx6WZztcd4An-OUAj6hVKA-7LZMLEqJENjq7oCc4MRxDT_QTRTbUo7ZrD0jqfqyzCm0rtLbY93fKIXwU_E/s1600/DSC07144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxq1y5F4EH5NnMX7Bn0AjOrNu401sUYE6iiP9ocJqIaxvIw5hdjKQklDxsUlx6WZztcd4An-OUAj6hVKA-7LZMLEqJENjq7oCc4MRxDT_QTRTbUo7ZrD0jqfqyzCm0rtLbY93fKIXwU_E/s640/DSC07144.JPG" width="426" /></a></div>
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At<a href="http://www.charleys.com.au/"> Charley's Chocolate Factory</a> the washed beans are laid out in the hot sun to dry. </div>
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Wonderful but imagine the panic as the afternoon storms roll in!</div>
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The tour is very informative and interesting but unlike other chocolate factories it doesn't include a factory tour to see the chocolate being made.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFNjIqJ5MHSUrvMpZFV4HT-URI1ZCHquOV9-j2KOlovb4MaRPI53-byr_W-NR1GwDl1rI4VtuyEYxs6XLFKHMbKf7F4pBdDf5b7UV8BfdbV7qnLrj0BTL-wtv8OWghEz7ib8tbxMSmx4/s1600/DSC07151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFNjIqJ5MHSUrvMpZFV4HT-URI1ZCHquOV9-j2KOlovb4MaRPI53-byr_W-NR1GwDl1rI4VtuyEYxs6XLFKHMbKf7F4pBdDf5b7UV8BfdbV7qnLrj0BTL-wtv8OWghEz7ib8tbxMSmx4/s640/DSC07151.JPG" width="640" /></a></div>
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But there is heaps of delicious tastings!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8haPkEC-cPQsjqIaokxOKWMNTwSZWMDHSzpJyj3Q7firCVxpueh97QgnFNuxsSZwm9zFTwiFJs4Pjy3YlEO0qtnpY9Z7g5Nhyx5dYK9KnUEWNMc90fnZYpIdNH_5v9XQPVfQrtl-fvY/s1600/DSC07153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8haPkEC-cPQsjqIaokxOKWMNTwSZWMDHSzpJyj3Q7firCVxpueh97QgnFNuxsSZwm9zFTwiFJs4Pjy3YlEO0qtnpY9Z7g5Nhyx5dYK9KnUEWNMc90fnZYpIdNH_5v9XQPVfQrtl-fvY/s640/DSC07153.JPG" width="426" /></a></div>
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The ginger chocolate was my particular favorite!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpawiHOh3OFcVSJgZ4eRxtp-cEB1XEKhEWbNezhKFyJPsLw13k8bbYQUcy2YG8tTDFBJKpiTqAlCjsNECyD9ujH65_MOHxjS7kHDrp_7pnkfkUQm6r8lhHyqOfdbfvOUJPAG6QxyUYtN8/s1600/DSC07166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpawiHOh3OFcVSJgZ4eRxtp-cEB1XEKhEWbNezhKFyJPsLw13k8bbYQUcy2YG8tTDFBJKpiTqAlCjsNECyD9ujH65_MOHxjS7kHDrp_7pnkfkUQm6r8lhHyqOfdbfvOUJPAG6QxyUYtN8/s640/DSC07166.JPG" width="640" /></a></div>
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And of course, at the end there is lots of chocolate to buy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PgWs7y1jnN_q3pemc8OK1N0vbs313U1xUrZoo6dx_xmCGQMhKPLYIyT2MTFOG-1-F-5TMMrOAgpqcIjyJ8D_w0M-bGtM3uZ64N3n4dG1Ydqz3M0jehdb6Vo5wxRmAe0TZbk_Q27qN-E/s1600/DSC07176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PgWs7y1jnN_q3pemc8OK1N0vbs313U1xUrZoo6dx_xmCGQMhKPLYIyT2MTFOG-1-F-5TMMrOAgpqcIjyJ8D_w0M-bGtM3uZ64N3n4dG1Ydqz3M0jehdb6Vo5wxRmAe0TZbk_Q27qN-E/s640/DSC07176.JPG" width="424" /></a></div>
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Charley's Chocolate Factory is still in it's infancy but to their credit they have won the 2016 Champion Chocolate Bar and Block at the <a href="http://www.rasv.com.au/Events/RMFF_Home/">Royal Melbourne Fine Food Awards</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCruO5pyHNb8G_s54sSfZ-dR-ptUxeAj2fM6M9AxwX1trtE3Q4E75S5_XzI5y4ybcMLGbtfdMQMevu34B56c4KKbx0urirpHxEZPAxrAjZPs8M1XgIUrBcqChuwzU-zZ3lLMdLyAhiAQ/s1600/DSC07177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCruO5pyHNb8G_s54sSfZ-dR-ptUxeAj2fM6M9AxwX1trtE3Q4E75S5_XzI5y4ybcMLGbtfdMQMevu34B56c4KKbx0urirpHxEZPAxrAjZPs8M1XgIUrBcqChuwzU-zZ3lLMdLyAhiAQ/s640/DSC07177.JPG" width="640" /></a></div>
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If you find yourself in this part of the world, do book a tour and see for yourself. Alternatively this wonderful chocolate is available online so do yourself a favour and order some today.</div>
Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-5077431235317199832016-10-24T18:44:00.002+10:002016-10-24T18:44:50.604+10:00Nutella Puff Pastry Flower<div class="separator" style="clear: both; text-align: center;">
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Do you consider yourself a good baker? Or do all of those measurements and precision get to you?</div>
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If you fall into the latter, then this recipe is for you!</div>
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Read on and impress! </div>
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First preheat you oven to 220C and line a baking tray with baking paper.<br />
All you need is three sheets of frozen puff pastry. Allow to thaw and use a large plate to cut a circle out of each of the sheets. Start assembling on the lined baking tray. Spread one circle of pastry with Nutella, top with another pastry circle. Spread that one with Nutella and top with a pastry sheet. You will have two layers of Nutella and three layers of pastry.<br />
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Now take a glass and push it lightly into the centre. With a sharp knife cut first into quarters. Cut each quarter in half to make eighths then each of those in half to make sixteen cuts.<br />
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Lift each piece and twist twice. Yep, this bit gets messy! When you have finished, brush with egg wash.<br />
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Bake for 20-30 minutes until well browned and puffed.<br />
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Dust with icing sugar and enjoy! </div>
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com3tag:blogger.com,1999:blog-6985607096473810042.post-17462971076644888352016-10-18T18:00:00.000+10:002016-10-18T18:00:17.580+10:00Jamie Oliver inspired Asparagus Pasta <div class="separator" style="clear: both; text-align: center;">
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At the moment Australian grown spring asparagus are $1.00 per bunch! Yep, that's correct...$1.00. And yes, they are beautiful. I do hope the farmer is benefits from the high sales of asparagus. Imagine how much work goes into growing, picking and packing asparagus!<br />
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I picked up 4 bunches the other day and put them to great use in a pasta. This is a very simple pasta dish based on this <a href="http://www.jamieoliver.com/recipes/pasta-recipes/tagliatelle-with-asparagus-crispy-pancetta-and-parmesan/">one by Jamie Oliver.</a> I love the way Jamie Oliver uses ingredients and the flavours he puts together. Rarely do I completely follow the recipe but take inspiration from the idea of the dish. The recipe asks for 1 bunch of asparagus but where is that going to go? Maybe in England the bunches are larger. Definitely use more even four!<br />
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<b>Jamie Oliver inspired Asparagus Pasta</b><br />
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So take four bunches of asparagus. Snap the woody ends and throw away. Wash under running water. Chop off the tender tops (about 3 or 4 cm) and reserve for later. Slice up the rest.<br />
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Heat up a good glug of extra virgin olive oil and gently fry the slice up asparagus with about 200g chopped pancetta or bacon.<br />
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When the asparagus is tender, crush with a fork. Taste and season with sea salt and freshly ground black pepper. </div>
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Jamie suggests egg tagliatelle which I didn't have. These fusilli say "per i propri amici" - "for true friends". What better true friends can a girl have than her family so fusilli for "true friends" it is.</div>
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Cook the pasta in plenty of boiling salted water.</div>
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Two minutes before the pasta is done throw in the asparagus tips.</div>
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Drain the pasta, reserving a little of the cooking water. Add the pasta (with the asparagus tips) to the pan of mashed asparagus goodness and toss to combine. Stir in as much parmesan cheese as you like and check the seasoning.</div>
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Serve and enjoy!</div>
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-84421092454229809962016-10-14T18:52:00.000+10:002016-10-15T08:36:10.922+10:00Chinese Almond Cookies - A Baker's Odyssey Challenge #51<div class="separator" style="clear: both; text-align: center;">
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It's been a while that I have notice some different products lining the supermarket shelves. I mean, all the coconut things....sugar, oil and flour. And then in the health food section... chai, cacao nibs and cacao powder. And then off to the tetra pack milks...well, that's another post! Baking has defiantly taken on a whole new spectrum.<br />
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I saw a post recently on facebook from a friend of mine who photographed her grandchildren "enjoying Acai bowls for morning tea". Really? Apparently the kids love them. Who knew? What happened to a biscuit and milk for morning tea? I really must be living under a rock.<br />
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I wonder if in 50 years time they'll be talking about the strange trends back in the early part of the century or if baking will completely change and traditional baking will be for the historians.<br />
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These cookies are a traditional Chinese cookie though the Chinese restaurants in my area never served anything like this. The wonderful thing about traditional baking is that it simply took basic ingredients of flour, eggs, butter and sugar and mixed them with local ingredients and a unique recipe was created. And while these cookies look awfully (or should I say, "suspiciously")like the Syrupy Almond Cookies in a recent post they are quite a different thing all together.<br />
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Now it's time for the trendy bakers to look away...the original recipe called for 100% lard. Eeek! Ok, so I substituted butter for most of the lard. But do put the lard in (or if you are brave, use all lard)...the texture is amazing!<br />
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Dare I say... Long Live Traditional Baking!<br />
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Chinese Almond Cookies - adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="https://www.facebook.com/TheBakingWizard/">Greg Patent</a><br />
Makes 36<br />
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2 1/2 cups plain flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
180g butter, slightly softened<br />
70g lard, cold<br />
1 cup castor (fine) sugar<br />
1 large egg<br />
2 teaspoons almond extract<br />
36 whole almonds<br />
1 large egg yolk beaten with 1 tablespoon water, for egg wash<br />
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Preheat oven to 180C/350F and line a couple of baking trays with baking paper.<br />
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Sift together the flour, baking powder and salt<br />
Beat the butter and lard together until smooth and well combined. Add the sugar and beat well until creamy. Beat in the egg and almond extract. Gradually mix in the flour mixture until well combined. The dough should be soft but not sticky.<br />
Turn the dough out and divide into 3 equal portions. Roll into logs 30cm/12inches long. Cut each log into 12 pieces, 2.5cm /1inch long. You should have 36 equal portions. Failing all of that just pinch off pieces of dough to make 36 cookies. Roll dough into balls and position on baking trays. Flatten each slightly and press an almond into the centre of each cookie.<br />
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Brush with egg wash and bake in the preheated oven for about 15 minutes or until golden in colour.<br />
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Remove from trays and cool on wire racks.<br />
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Store in an airtight container. Apparently the cookies will last for 1 or 2 weeks but they didn't make it that long in our house!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-5301950297923068502016-10-08T16:38:00.001+10:002016-10-08T16:39:47.910+10:00In My Kitchen October 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQoXGsfj-LcsSlv6Ft4otuYefkfu_P7_FQ6i1d3JNyc0Zp9TGTkwPqqpWqWZc_l8wrB6cyGLJ_ZonIrHOrUIyQ1DuecSZ1V9IB30PK6S1x9d8r9euC6DjlDpmkaKcsbTRuDYwVgzKvSU/s1600/DSC07075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQoXGsfj-LcsSlv6Ft4otuYefkfu_P7_FQ6i1d3JNyc0Zp9TGTkwPqqpWqWZc_l8wrB6cyGLJ_ZonIrHOrUIyQ1DuecSZ1V9IB30PK6S1x9d8r9euC6DjlDpmkaKcsbTRuDYwVgzKvSU/s640/DSC07075.JPG" width="640" /></a></div>
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I am linking this in to the monthly In My Kitchen event hosted by Lizzy of <a href="http://www.bizzylizzysgoodthings.com/blog/in-my-kitchen-october-2016">Bizzy Lizzy's Good Things.</a></div>
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Here in North Queensland we are in the second month of Spring. The humidity is rising and summer is approaching quickly. A north Queensland kitchen at this time of the year is quite different compared to the kitchens in the Northern hemisphere or indeed in southern Australia. We are preparing for the heat of summer and already eating "cooler". </div>
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So lets take a look at my kitchen this month. </div>
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Pictured above is the waffles I made served with homemade strawberry jam and thick Greek yoghurt. This is a new recipe from my fav book <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="https://www.facebook.com/TheBakingWizard/">Greg Patent.</a> These are Norwegian waffles spiced with cardamom. Recipe coming soon.</div>
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With the heat coming on the garden has bolted and everything has gone to seed. I picked a big bunch of basil before I completely lost it all and plonked it all into a big bucket ready to be turned into pesto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouU_Z89CvXNp1vkiaY4LTFZqpsX-0iPDXlBlRKPf1SMMRtbzFCHOwEIxCpCk0gCRSHuJvX4XPwlc5PbYHWnV6LlQS9mCx6ws4wA4o3gKPuPaJlxDmICHsxEDuZ737a6EaHIweSe_0fNM/s1600/DSC07116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouU_Z89CvXNp1vkiaY4LTFZqpsX-0iPDXlBlRKPf1SMMRtbzFCHOwEIxCpCk0gCRSHuJvX4XPwlc5PbYHWnV6LlQS9mCx6ws4wA4o3gKPuPaJlxDmICHsxEDuZ737a6EaHIweSe_0fNM/s640/DSC07116.JPG" width="640" /></a></div>
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In my kitchen I made pesto to freeze for later. My sister, who is a cooking wiz, tells me it's better frozen without the cheese. </div>
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In my kitchen I have lots of local chocolate. This month we toured <a href="http://www.charleys.com.au/">Charley's Chocolate Factory</a> at Mission Beach, North Queensland. This boutique chocolate factory grows their own cocoa beans and produces award winning, single origin chocolate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn5MMybyS2T9Y0ZHX4awUid56bqk38-nqoiMk6hyphenhyphenn4uJT-aLg5MDVWDjFxRIg370i0zgobsaPdq7bGEgejjrmeqBmTv2Nu3YYvbdBHaOHtczsFsQbbtXFH8iXj59fAKb1sDdzuWvoT2M/s1600/DSC07304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn5MMybyS2T9Y0ZHX4awUid56bqk38-nqoiMk6hyphenhyphenn4uJT-aLg5MDVWDjFxRIg370i0zgobsaPdq7bGEgejjrmeqBmTv2Nu3YYvbdBHaOHtczsFsQbbtXFH8iXj59fAKb1sDdzuWvoT2M/s640/DSC07304.JPG" width="640" /></a></div>
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Fresh baked last night, Kleecha, again a recipe from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="https://www.facebook.com/TheBakingWizard/">Greg Patent</a>. When I say "Syrian", your first thought I doubt would be traditional cooking but indeed these delicious spiced bread rolls are a Syrian recipe. I will post soon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhTrzH5mvDxVlpY-_rKnf9Tq_uUKikp3Y6hQE3tRPPBjb2LcJjrWlniAZdaNEoBhHUC-Bj4sPLLA3iQJDnvWSU1ee8Gl6WXXja1qSMO1GgFR-xjmvE_NA3PxfpK4EcDTd4Eq1uVYXH38/s1600/DSC07343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhTrzH5mvDxVlpY-_rKnf9Tq_uUKikp3Y6hQE3tRPPBjb2LcJjrWlniAZdaNEoBhHUC-Bj4sPLLA3iQJDnvWSU1ee8Gl6WXXja1qSMO1GgFR-xjmvE_NA3PxfpK4EcDTd4Eq1uVYXH38/s640/DSC07343.JPG" width="640" /></a></div>
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In my kitchen I have this interesting little tool - a watermelon slicer from a local store <a href="https://www.facebook.com/GreenJellyKitchenHomewares/">Green Jelly Homewares</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ_jmk8768CywVS9ZLCAsQkLp1ZfTgjulnGT8XDDxMatjfoAyQm15SsY26xiIi0t3rc3_ahutQzudiSeM3p_fPcTh2sna1HncdTu71xwJpH8ptjYm29aqBzriTmQlJUVsxXECDVKpCvE/s1600/DSC07311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ_jmk8768CywVS9ZLCAsQkLp1ZfTgjulnGT8XDDxMatjfoAyQm15SsY26xiIi0t3rc3_ahutQzudiSeM3p_fPcTh2sna1HncdTu71xwJpH8ptjYm29aqBzriTmQlJUVsxXECDVKpCvE/s640/DSC07311.JPG" width="640" /></a></div>
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And I have a watermelon from the neighbors road side stall. Less than a kilometre down the road I can pick up a watermelon for $5.00 and pumpkins for $2.00. So in my kitchen I tested my new device. Hmmm, not as easy as pictured on the packaging.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrleMYFvcwypCK5h0wHNaVYmxf6l5XlLt3XXogxVu6rlLTxEtX0AJEoPHcmeqAVwXScRTmcfSowLtadZpV5gNwQqBhAwgdE0AEIuwfLd4tigu7bxyiR87I0jCk_0NOK5f0o40_H4n3-1M/s1600/DSC07319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrleMYFvcwypCK5h0wHNaVYmxf6l5XlLt3XXogxVu6rlLTxEtX0AJEoPHcmeqAVwXScRTmcfSowLtadZpV5gNwQqBhAwgdE0AEIuwfLd4tigu7bxyiR87I0jCk_0NOK5f0o40_H4n3-1M/s640/DSC07319.JPG" width="426" /></a></div>
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Not bad, nevertheless.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSs9_tCYMJR0YbZwbccG7-RLA234N1xX9BWOoTOjDoJMl1vlmheZV0M3aA5MBPWXw-5Q78k69TDAG6_zix-2rNQmwN9rdgYgFSVa6aI6RUjiok0d4F4RHf0UlNMlbvmMBAmL7mv0jSr8/s1600/DSC07093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSs9_tCYMJR0YbZwbccG7-RLA234N1xX9BWOoTOjDoJMl1vlmheZV0M3aA5MBPWXw-5Q78k69TDAG6_zix-2rNQmwN9rdgYgFSVa6aI6RUjiok0d4F4RHf0UlNMlbvmMBAmL7mv0jSr8/s640/DSC07093.JPG" width="640" /></a></div>
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In my kitchen, a tin of freshly baked Chinese Almond Cookies.....yes.... same cookbook!</div>
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And yes, with the kind author's permission I will post the recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnj6loDGyN_G5IJa6-1NdCCM8CfJYFWo5nI_Wv5Vtc9KwH-zENNq9ORMrhNVuHu7Oe1UivtTTUpPNKDNzDl04FwQ5O_zwI9_bin-Hv3eIyNnufAqQnogLfCyTVYVIZs4AR4zVCxZ0_Bm0/s1600/DSC07332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnj6loDGyN_G5IJa6-1NdCCM8CfJYFWo5nI_Wv5Vtc9KwH-zENNq9ORMrhNVuHu7Oe1UivtTTUpPNKDNzDl04FwQ5O_zwI9_bin-Hv3eIyNnufAqQnogLfCyTVYVIZs4AR4zVCxZ0_Bm0/s640/DSC07332.JPG" width="640" /></a></div>
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Ripening on the kitchen bench are the latest pickings from the garden. We have to pick the pawpaws before the birds discover this sweet treat.</div>
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And lastly in my kitchen, my latest find at the op shop, a little ring pan for a mere $2.00. Such a cute little cake pan, I had to have it. It's useful, right?</div>
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Well, that's my kitchen for this month. Pop over to <a href="http://www.bizzylizzysgoodthings.com/blog/in-my-kitchen-october-2016">Bizzy Lizzy's Good Things</a> to peek into some other kitchens.</div>
Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com17tag:blogger.com,1999:blog-6985607096473810042.post-23045849182677395342016-10-05T16:49:00.000+10:002016-10-06T14:50:08.010+10:00Syrupy Almond Cookies - A Baker's Odyssey Challenge #50<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kbRG3g4XYgIVbj9asnj2HEnTX7A_P0HKI_bBv475nMbeTi2rt0T1ShLMXuygMwBE9QClj7ZwjBgXzunX-cipLAdFKw5xu4a4LjqYi3LqXghF7JSPzb9ilV5rfSE8-nyCMKiTuJ9Wokg/s1600/DSC06672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kbRG3g4XYgIVbj9asnj2HEnTX7A_P0HKI_bBv475nMbeTi2rt0T1ShLMXuygMwBE9QClj7ZwjBgXzunX-cipLAdFKw5xu4a4LjqYi3LqXghF7JSPzb9ilV5rfSE8-nyCMKiTuJ9Wokg/s640/DSC06672.JPG" width="426" /></a></div>
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Is your bake ware shiny and new? Or do you have old pieces that have been with you or your family for years? Can you imagine if bake ware could talk and tell it's story and what it has seen. It's sad to see beautiful baking tins, old spoons or crockery abandoned at the local op shop. These were once treasured pieces that were used over and over, now no longer of use to the new owners who may not bake or cook or maybe simple can't fit anymore inherited pieces into their cupboards. So different to days gone by when the woman of the house "made do" with only a couple of pieces to bake, roast and cook.<br />
I am guilty as charged of having waaaay to much "stuff" but can't resist a new preloved piece of bake ware. "It's useful" I convince myself. Time to declutter. But then I drag out an old baking tray and I love the way it looks full of syrupy cookies.<br />
This recipe comes from my friend, <a href="https://www.facebook.com/TheBakingWizard/">Greg Patent</a> and his great cook book <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a>. I know you will enjoy it.<br />
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Syrupy Almond Cookies (<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814"> A Baker's Odyssey by Greg Patent)</a><br />
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Syrup<br />
2 cups sugar<br />
1 1/2 cups water<br />
1 teaspoon fresh lemon juice<br />
<br />
Dough<br />
1 3/4 cup plain flour plus 2 tablespoons<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
113g/4oz butter, unsalted<br />
1/2 cup sugar<br />
1 large egg<br />
1 large egg yolk<br />
2 tablespoons yoghurt<br />
1 teaspoon vanilla extract<br />
16 whole almonds<br />
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Make the syrup by combining sugar, water, and lemon juice in a saucepan. Place over medium heat and bring to boil, stirring occasionally. Reduce heat and simmer for 5 minutes. Allow to cool and then refrigerate until very cold.<br />
<br />
Preheat the oven to 180C/350F. Line two baking trays with baking paper.<br />
<br />
Sift the flour, baking powder, and salt.<br />
In a bowl beat butter until smooth and creamy. I used a stand mixer but beating with a wooden spoon is fine. Beat in the sugar until fluffy. Beat in the egg and egg yolk followed by the yoghurt and vanilla. If the mixture looks curdled that's not a problem. Gradually stir in the dry ingredients.<br />
Divide the dough into 16 equal portions.<br />
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Roll into balls and arrange on baking trays. Flatten slightly and press an almond into the centre. Bake for 30 minutes until golden brown.<br />
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As soon as they come out of the oven transfer the cookies baking dish with high sides to catch the syrup. Immediately pour the cold syrup onto the hot cookies. After 5 minutes turn the cookies over and then again a few more times. I never got all the syrup to absorb into the cookies but maybe the cookies were a little overbaked.<br />
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Store the cookies in a sealed container in the refrigerator and they will continue to absorb the syrup and develop flavour. Enjoy with a strong espresso!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-27972601575807887402016-09-27T11:00:00.000+10:002016-09-27T12:41:40.543+10:00Dalmation Dol Cake - Daring Kitchen Challenge September 2016<div class="separator" style="clear: both; text-align: center;">
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I first started real baking after my dear mum passed away when I was just 9 years old. Mum was a great Italian cook. She was amazing with delicious traditional Italian meals, even her tripe was to die for! However she was also a great baker of classic Australian favourites such as sponge cake,<br />
and pineapple tart. Of course, we missed this all so much when we lost her even though Dad was a very accomplished cook and taught me so much.<br />
So I started baking apple pies, cakes and even tried my hand at bread at about 12 years old. Over the years, I have found that it is baking that really makes me happy. Take some butter, flour, sugar and eggs and couple of little variations in technique and baking and you have a myriad of different baked goodies. Swap the ingredients around a little and add a couple of different flavours and all of a sudden you are visiting another country.<br />
This month <a href="http://dailycandor.com/">Jason from Daily Candor</a> took the <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> to Dol on the Dalmatian island of Bra. Nope, I didn't know where that was either! Bra or Brač is an island in the Adriatic Sea within Croatia. Jason tells us that "The cake is named for the rugged stones from the nearby caves, and is known locally to be a bit of an aphrodisiac (!). The cake has won considerable acclaim within Croatia, and every year the town of Dol hosts the annual Night of Hrapouša competition which draws over a thousand attendees, some ten times as many people as the resident population of the village.<br />
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The cake is very different from other cakes in terms of both texture and flavor. The bottom layer is a fragrant almond-based sponge with orange-vanilla notes, while the top is a lemon-scented fragile brittle made of walnuts. It is extremely rich, and even those of us with a major sweet tooth can handle only a thin slice or two. Fortunately, it keeps at room temperature for a good week, and for several months if frozen immediately after making."<br />
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Now, don't do what I did and overcook the topping. You're going to find it impossible to slice through the hard nut topping. So do as Jason instructs in the recipe ...."Stop when the liquid takes on a beige/caramel color."<br />
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Dalmation Dol Cake ( I reduced the cake to a 4 egg version, the measurements in red)<br />
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Servings: Makes 12-16 slices<br />
For 8” / 20cm springform pan (if using 12” / 30cm pan, double the ingredients) <span style="color: red;">(18cm)</span><br />
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Ingredients<br />
250g / 9oz / 1 3/4 cups whole almonds (roasted or raw, depending on preference) <span style="color: red;">(167g)</span><br />
400g / 14oz / 3 1/2 cups walnuts (halves and pieces)<span style="color: red;"> (267g)</span><br />
600g / 1 1/3lb / 3 cups granulated sugar <span style="color: red;">(400g)</span><br />
1/2 orange <span style="color: red;">(1/3 orange)</span><br />
1/2 lemon <span style="color: red;">(1/3 lemon)</span><br />
1 ½ Tbsp kirsch, maraschino or other cherry-flavored liquor<span style="color: red;"> (15ml)</span><br />
6 large eggs <span style="color: red;">(4 eggs) (145g egg whites)</span><br />
1 tsp vanilla extract <span style="color: red;">(left as is)</span><br />
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Directions:<br />
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1. Preheat the oven to 480°F / 249°C / Gas Mark 9 1/2.<br />
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2. Pulse the almonds in a food processor to yield a meal.<br />
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3. Add to your standing mixer bowl (or another large bowl if you’re using a handheld mixer) the following: the zest and juice from ½<span style="color: red;"> (1/3) </span>orange, ½ teaspoon of vanilla extract, 1 ½ tbsp <span style="color: red;">(15ml)</span> of cherry-flavored liquor and 200g / 1 cup <span style="color: red;">(134 g)</span> of the sugar. Mix gently until homogeneous.<br />
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4. Separate the 6<span style="color: red;"> (4)</span> eggs, adding the yolks directly into the mixer bowl. Retain the whites separately: 4 <span style="color: red;">( 88g)</span> whites in one bowl, the remaining 2<span style="color: red;"> (44g)</span> in another. Mix the ingredients from step 3 with the yolks until it yields a uniform batter. Pour into another bowl if using a standing mixer.<br />
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5. Clean out your standing mixer bowl (or get a new, clean bowl if using a handheld mixer) and place the 2<span style="color: red;"> (44g)</span> egg whites from step 4 in the bowl. Beat until you have somewhat stiff peaks.<br />
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6. Add half of the beaten egg whites and half of the almond meal to the batter. Fold in to incorporate and stir gently to homogeneity. Then add the remaining almond meal and egg whites, folding in and stirring gently as before.<br />
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7. Place a circle of parchment paper at the bottom of the springform pan. Pour the resulting cake batter into the springform pan on top of the parchment paper.<br />
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8. Bake according to this schedule (move to step 9 after placing in the oven):<br />
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5 minutes at 392°F /200°C / Gas Mark 6 (drop the oven to this temperature immediately after placing cake inside)<br />
15 minutes at 350°F / 176°C / Gas Mark 4<br />
15 minutes at 320°F / 160°C / Gas Mark 3<br />
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Begin checking the cake approx 5 minutes after lowering the temperature to 320°F / 160°C / Gas Mark 3 (or approx 25 minutes after beginning to bake). When a toothpick inserted into the middle comes out clean, remove the cake from the oven. If the center has swollen due to baking, press gently with the back of the wooden spoon to flatten the surface.<br />
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Note that a larger cake (in a 12" / 30cm pan) will likely take longer to bake sufficiently.<br />
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9. While the bottom cake is baking, place the remaining 4 <span style="color: red;">(88g)</span> egg whites, 400g / 2 cups <span style="color: red;">(266g) </span>sugar and the walnuts in a large pot. Turn up the burner to medium-high heat and stir aggressively for approx 15 minutes, making sure the bottom of the pot doesn’t scorch. Stop when the liquid takes on a beige/caramel color.<br />
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10. Add the zest and juice of ½ (1/3) lemon and the remaining ½ tsp of vanilla extract to the walnut-caramel mixture. Stir to spread uniformly throughout the mixture.<br />
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11. Pour the resulting walnut mixture over the bottom layer of the cake. Make the top even with the back of the wooden spoon.<br />
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12. Place the cake back in the oven (should still be at 320°F / 160°C / Gas Mark 3) and bake for an additional 15 minutes, until the top takes on a golden color.<br />
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13. Allow to cool for 90 minutes. Then gently remove from springform pan, peel off the parchment paper,...<br />
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... and present!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com1tag:blogger.com,1999:blog-6985607096473810042.post-43877500945323457092016-09-22T18:55:00.000+10:002016-09-23T13:33:16.988+10:00Scandinavian Rye Bread - A Baker's Odyssey Challenge #49<div class="separator" style="clear: both; text-align: center;">
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A few years ago I wandered into a large book store in Brisbane while on holidays. While my children were browsing, I made my way to the second floor which held a substantial selection of cookbooks. There I sat a little stool and surrounded myself with beautiful books. I knew our luggage would be heavy so I limited myself to choosing one book.</div>
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I chose <a href="https://www.google.com.au/webhp?sourceid=chrome-instant&rlz=1C1GGGE_enAU632AU633&ion=1&espv=2&ie=UTF-8#q=a%20bakers%27%20odyssey">A Baker's Odyssey</a> by <a href="https://www.facebook.com/TheBakingWizard/">Greg Patent.</a></div>
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Little did I know that by choosing that book, on that day, would lead to Greg coming into my life and I now count Greg and his lovely wife Dorothy as dear friends.</div>
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On my return from holidays, I poured over that book. I wanted to make so many recipes. Rarely, if ever do that many recipes from one book interest me that much! So I decided to bake my way through the book. By chance, Greg happened upon my blog and made contact. One thing led to another and this year Greg told me that he and Dorothy were making their first trip to Australia and could we meet? So a couple of weeks ago my hubby and I spent a lovely weekend with Greg and Dorothy in the North Queensland city of Cairns.</div>
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How lucky am I?</div>
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Greg is a wealth of food knowledge and Dorothy is so incredibly accomplished in her field but they are two of the most humble and gentle people I have ever met. For me this was a small sliding door moment - buying a cookbook led to welcoming the author and his wife into my life. </div>
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I don't often post personal photos but this is an exception - Greg and myself in the beautiful tropical sunshine.</div>
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We talked and talked! We ate great food and wandered around together. We discussed Greg's books. At one stage I turned to Greg and said, "Oooh, I have just made your Swedish Rye Bread! It's delicious!" Greg gave me a funny look. Aaaah, sorry Greg, it was Limpa I was talking about! In my head I had renamed it Swedish Rye Bread. Do you ever do that?<br />
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This Limpa which is a Scandinavian Rye bread is adapted from the recipe in <a href="https://www.google.com.au/webhp?sourceid=chrome-instant&rlz=1C1GGGE_enAU632AU633&ion=1&espv=2&ie=UTF-8#q=a%20bakers%27%20odyssey">A Baker's Odyssey</a>. I have been baking bread for a long time and I would say without a doubt this is one of the most flavourful loaves I have made. Served warm out of the oven with lashings of butter it is irresistible but the next day it slices well and toasts beautifully. This bread will not disappoint!<br />
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Limpa ( adapted from <a href="https://www.google.com.au/webhp?sourceid=chrome-instant&rlz=1C1GGGE_enAU632AU633&ion=1&espv=2&ie=UTF-8#q=a%20bakers%27%20odyssey">A Baker's Odyssey</a> by<a href="https://www.facebook.com/TheBakingWizard/"> Greg Patent</a>)<br />
makes one small round loaf<br />
<br />
200ml water<br />
20mls molasses<br />
20g butter<br />
230g bread flour<br />
75g dark rye flour<br />
1 1/2 teaspoons instant yeast<br />
1/2 teaspoon salt<br />
finely grated zest of 1/2 orange<br />
1 teaspoon anise seeds<br />
1 teaspoon caraway seeds<br />
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Heat the water, molasses and butter in a small pan over medium heat until the butter melts and the mixture registers around 50C. Remove from heat while you measure and prepare the remaining ingredients.<br />
To make the dough I like to use a stand mixer but it can all be done by hand.<br />
Combine the flours and yeast then stir in the salt, orange zest, anise seeds and caraway seeds. By this time your liquids should have cooled down a little. Add the liquid to the dry ingredients and mix together with a wooden spoon until a stiff dough is formed. Allow to rest about ten minutes. Then if using a stand mixer attach the dough hook and knead for 5-8 minutes. Alternatively knead by hand for 8 minutes. In either case you should end up with a smooth and elastic dough. It will be a little sticky but don't add any more flour.<br />
Form into a ball then place the dough into an oiled bowl. Cover with plastic wrap and allow to rise 45 minutes or until doubled in size.<br />
Lightly flour the work surface, turn out the dough and pat gently to remove the large air bubbles. Form the dough into a ball by cupping your hands around the dough and rotating it. Pinch the underside together to seal and form a ball.<br />
Place on a baking tray which has been lined with nonstick paper and cover loosely with plastic wrap that has been sprayed with cooking spray. Allow to rise for a further 30-45 minutes or until doubled in size.<br />
In the meantime heat the oven to 230C. When the dough is ready and the oven is hot, take a spray bottle filled with water and spray the inside of the oven, close the door. Uncover the dough and place into the hot oven which you spray again with water. Shut the door immediately and bake for 20-25 minutes or until the bread is well browned and sounds hollow when tapped on the bottom.<br />
Cool on a wire rack. Serve with lashings of butter!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com1tag:blogger.com,1999:blog-6985607096473810042.post-65954662572197986672016-08-28T18:29:00.000+10:002016-08-28T18:43:21.096+10:00Pavlova - Daring Kitchen challenge for August 2016<br />
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This month I hosted a <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> challenge and challenged the members of the <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> to make a pavlova. I know, not that daring really, is it? But that was the whole point. I wanted this to be more of a creative challenge...take the main ingredient of a pavlova and let your culinary imagination go wild. Daring Kitchen members came up with some wonderful creations. Have a look <a href="http://www.thedaringkitchen.com/recipe/pavlova">here</a>. Or have a look at these wonderful blogs <a href="http://www.patesserie.com/en/dessert/pavlova-with-limecurd-kiwi-and-strawberry-daring-kitchen-august-2016/">here</a>, <a href="https://cuisinea4mains.wordpress.com/2016/08/27/pavlova-pour-le-daring-kitchen-du-mois-daout/">here</a>, <a href="http://www.patesserie.com/en/dessert/pavlova-with-limecurd-kiwi-and-strawberry-daring-kitchen-august-2016/">here</a> or <a href="http://myrecipereviews.com/2016/08/27/caramel-swirl-pavlova/">here</a>.<br />
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I have been making Pavlova for many years and it is standard dessert fare at many Australian gatherings. The classic Pavlova is a dessert consisting of a crisp, light meringue base topped with fruit and cream. Most often the centre of the meringue is of a marshmallowy consistency. However Pavlova can be stacked layers, mini Pavlovas, or lightly baked and rolled with a filling. The meringue can be flavoured with nuts, spices, chocolate, cocoa or coffee powder and filled with custards, mousses, bavarians, mascarpone, fruit curds or yoghurt.<br />
The recipe I provided is one I have used for many years, so long that I don’t know where it came from but it is very similar to most recipes for the Classic Pavlova. I prefer my Pavlova baked to quite crunchy with little marshmallow in the centre. I usually top with fresh whipped Chantilly cream and fresh fruit such as strawberries, kiwi fruit and passionfruit. On this occasion I made a passionfruit curd to drizzle over the cream and topped with green and gold kiwi fruit and toasted shredded coconut.<br />
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Notes:<br />
This recipe can be halved or increased quite easily just keep in mind that the cooking time will vary. I often make this into a 6 egg white pavlova.<br />
Make sure your whisking bowl is clean and greasefree. If in doubt rub with paper towel dipped in white vinegar or lemon juice before use.<br />
Have everything ready on the bench because once you start mixing, your pavlova you can’t be interrupted.<br />
Use eggs at room temperature to ensure the best whip. The egg whites must not contain even a trace of yolk. To be sure separate each egg individually.<br />
I like to use cream of tartar to stablise the whites. I have read that a ½ teaspoon of white vinegar or lemon juice or even a pinch of salt can be substituted but I<br />
can’t verify this.<br />
If you can’t get superfine sugar, whiz regular sugar in the food processor.<br />
Do not open the door during the cooking then when baled. allow to cool slowly in the oven with the door ajar.<br />
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<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06559.jpg" height="457" width="640" /><br />
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Recipe 1: Pavlova<br />
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Servings: 8 to 10 serves or less if your guests are hungry<br />
Ingredients<br />
4 egg whites (approx. 120g or 8 Tbsp using 57g / 2oz eggs), at room temperature<br />
¼ teaspoon cream of tartar<br />
1 cup / 225g / 8oz caster/ superfine sugar<br />
3 tsp / 8g cornstarch (Australia cornflour)<br />
1 tsp vanilla extract<br />
1 tsp white vinegar<br />
Directions:<br />
Preheat the oven 135°C / 275°F / Gas Mark 1 and prepare a large flat tray by lining with nonstick baking paper.<br />
Beat egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Continue beating while gradually adding the sugar one tablespoon at a<br />
time. Continue beating until the meringue is thick and glossy and the sugar has dissolved.<br />
<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06490.jpg" height="640" width="426" /><br />
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Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.<br />
<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06488.jpg" height="640" width="426" /><br />
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Remove the bowl from the stand mixer and gently fold in the sifted cornstarch, followed by the vanilla and the vinegar.<br />
Pile the mixture onto the baking paper lined flat tray. It should be about a 20 25cm / 8 10" circle. Hollow out the centre a little.<br />
<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06495.jpg" height="457" width="640" /><br />
Bake for 1 ¼ hours. If your oven runs hot and the pavlova is colouring simply lower the temperature by 5 or 10 degrees.<br />
Cool in the oven with the door ajar.<br />
<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06513.jpg" height="457" width="640" /><br />
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Once cool store in an airtight container unless using straight away.<br />
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To Assemble the Pavlova just before serving<br />
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1 baked and cooled pavlova, as per recipe<br />
2 green kiwi fruit and 2 gold kiwi fruit, sliced, or you choice of fruit<br />
1/3 cup shredded coconut, toasted<br />
Passionfruit curd, recipe below<br />
Chantilly cream, recipe below<br />
Remove the baking paper from the pavlova and place on a serving tray. (I recently saw Nigella Lawson prepare a pavlova and she simply turned it upside down<br />
on a serving tray, removed the baking paper and decorated the pavlova. Once decorated no one could tell it was upside down.)<br />
Spread the Chantilly cream over the pavlova, drizzle with as much of the curd as you like, decorate with slice kiwi fruit and sprinkle with toasted coconut.<br />
<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06560.jpg" height="426" width="640" /><br />
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Recipe 2: Passionfruit Curd<br />
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<img src="http://www.thedaringkitchen.com/sites/default/files/DSC06782.jpg" height="428" width="640" /><br />
Makes: 2 ½ cups / 600ml / 20 fl oz<br />
Ingredients<br />
150ml / approx. 1/2 cup + 2tsp strained passionfruit pulp<br />
2 Tablespoons of passionfruit seeds<br />
20ml / 1 metric Tbsp / 1 US Tbsp + 1 tsp lemon juice<br />
170g / 1 1/2 sticks / 3/4 cup unsalted butter, chopped<br />
200g / 9/10 cup caster sugar<br />
3 large eggs<br />
2 large egg yolks<br />
Directions:<br />
In a medium saucepan place passionfruit pulp, lemon juice, butter and sugar. Cook over a medium heat until the butter has melted and the sugar has dissolved.<br />
In a bowl place eggs and additional egg yolks and whisk eggs until combined.<br />
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Whisk the eggs and slowly pour in the passionfruit mixture. It is important to keep whisking while you do this. Strain the passionfruit curd mixture through a<br />
sieve back into the saucepan to remove any “eggy bits”.<br />
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Add the passionfruit seeds and continue to cook over a low/medium heat until the mixture has thickened and coats the back of a spoon. At low heat this can<br />
take as long as 10 minutes. At medium heat it can take as little as 5 minutes.<br />
Be careful not to overheat and overcook the mixture – you will then have passionfruit flavoured scrambled eggs. I like to not risk further cooking of the curd<br />
by pouring the cooked mixture into a glass jug until cooled.<br />
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Once mixture has cooled place in a sterilised jar and store in the fridge. Passionfruit curd will last for a couple of weeks in the fridge.<br />
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Recipe 3: Chantilly Cream<br />
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Ingredients<br />
300ml / 1 1/4 cups / 10 fl oz full fat cream (about 35%)<br />
16g / 2 Tbsp powdered sugar<br />
5ml / 1 tsp vanilla extract<br />
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Directions:<br />
Combine all ingredients.<br />
Using a hand whisk or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic doesn't seem to whip as well).<br />
It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.<br />
Once the cream is whipped, cover and store in the fridge.<br />
<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-14432414633400576632016-08-01T17:18:00.000+10:002016-08-01T17:18:56.170+10:00Multi Coloured Pasta - The Daring Kitchen July, 2016 Challenge<div class="separator" style="clear: both; text-align: center;">
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There is pasta and then there is PASTA. This is PASTA. Coloured with vegetable puree. Sliced and rolled until we have striped pasta. I had always wanted to make coloured pasta but I never thought of striped pasta until this.<br />
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Dulcie from <a href="http://www.thetastetrail.com/">The Taste Trail </a> challenges us at <a href="http://www.thedaringkitchen.com/">The Daring Kitchen</a> to make our own patterned pasta from scratch. Dulcie had been developing all-natural rainbow pasta recipes for a couple of years and now thought she would share what she has learnt. Her famous last words were "I promise, it is not as complex as the end results would lead you to believe."<br />
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You find Dulcie's detailed instructions on the <a href="http://www.thedaringkitchen.com/recipe/patterned-pasta">Daring Kitchen site</a>. While I based my pasta on her recipe, I found my juicer wouldn't produce enough vegetable juice so I simply used the very fine puree of roasted beetroot and steamed spinach to colour the pasta. I also used a different method to achieve the stripes.<br />
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For each portion of dough, I used 200g pasta flour with one egg and a couple of tablespoons of fine vegetable puree until it came together into a smooth and pliable dough.<br />
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Once the pasta was made and rested in the refrigerator overnight, each colour was rolled slightly with a rolling pin then passed through the pasta machine rolling and folding until it was well worked, smooth and each a uniform shape. I joined the prepared pasta one on top of the other dampening with a little water ensure they stuck well.<br />
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Then the portion was cut evenly in two...<br />
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...and layered up!<br />
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From this I cut thick slices, which were rolled a little by hand before being passed through the pasta machine.<br />
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I filled my fresh pasta with ricotta, parmesan and greens from the garden, such as silverbeet (chard), rocket and parsley.</div>
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And prepared colourful ravioli.<br />
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A quick cook in boiling, salted water.<br />
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Before being tossed with loads of butter, garlic, basil and parmesan cheese. YUMMO!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-17456568022492835232016-07-16T16:57:00.002+10:002016-07-16T16:57:59.783+10:00Norwegian Fattigman - A Baker's Odyssey Challenge #48<div class="separator" style="clear: both; text-align: center;">
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A fried pastry is always good! Many traditional cuisines fry pastry for special occasions. In the Italian tradition the fried thin pastry goes by many names crostoli, cenci, galani, sfrappole, bugie, stracci... the list seems endless. In Australia for some reason we have renamed the Italian fried pastry - storch...perhaps a form of stracci! In any case, I'm not making Italian fried pastry! I am making Norwegian fried pastry called Fattigman which is flavoured with cardamom. This recipe is the 48th recipe I have made from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent.</a><br />
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Fattigman<br />
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6 large egg yolks<br />
1/4 cup sugar<br />
1 tablespoon butter, melted<br />
1 tablespoon brandy<br />
2 teaspoons vanilla extract<br />
1 teaspoon ground cardamom<br />
1/2 teaspoon salt<br />
1/2 cup heavy cream<br />
2 cups plain flour<br />
oil for deep frying<br />
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Beat the egg yolks with an electric mixer until thick and pale, about 5 minutes. Add the sugar gradually and continue to beat for another 5 minutes until the mixture is thick. On a low speed add in the butter, brandy, vanilla, cardamom and salt.<br />
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In a small bowl beat the cream until it thickens a little. Fold in the egg mixture and then with a wooden spoon mix in the flour. It will be a thick, sticky dough. Cover the bowl with plastic wrap and refrigerate overnight.<br />
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The next day prepare to fry the fattigman. I used a deep frying pan which I filled with oil to about 2 - 3cm of oil. Use a deep fry thermometer to ensure the oil stays between 180C - 190C and heat the oil as you roll out the dough.<br />
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Dust a work surface with flour and divide the dough into quarters. Take one quarter and keep the others covered so they don't dry out. Dust with flour and roll out the portioned dough until very thin. It should be no more the 1/16 of an inch which is about 1.5mm. If you can get it thinner, all the better.<br />
Flour the work surface to prevent sticking.<br />
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Traditionally fattigman is cut into large diamond shapes<br />
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with a slit in the middle of each piece.<br />
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The tip on the diamond is pulled through the slit. However I think it is perfectly ok to cut the fattigman anyway you wish,<br />
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Lower each pastry into the hot oil. Wait about 5 seconds then flip them over to brown on the other side. Flip them over again after about 5 or 10 seconds and keep repeating until the fattigman are blistery all over. It should only take 30 seconds in all. Remove to paper towel to drain.<br />
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Repeat with all the dough,<br />
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It is not traditional but you can give them a dusting of powdered sugar before serving.<br />
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These will keep for 2 to 3 weeks in an airtight container.<br />
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<span id="goog_1937472109"></span><span id="goog_1937472110"></span><br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-62060004524851314322016-07-07T17:09:00.000+10:002016-07-07T17:09:00.196+10:00Swedish Jam Strips - A Baker's Odyssey Challenge #47<div class="separator" style="clear: both; text-align: center;">
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Homemade jam drops were synonymous with school lunches when I was growing up. Everyone's mum made them. Those were the days when lunch boxes were packed with sandwiches, homemade cake or biscuits and a piece of fruit. Peer into a lunch box today and you'll find it's a little different. It annoys me to see the variety of prepackaged food available specifically for school lunch boxes and a lot of it has little nutritional value. In fact a lot of it is down right rubbish! What a shame today's society has little time for homemade cakes and biscuits. Baking is now almost considered an art! What would our grandmother's say?</div>
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I would think this is a Swedish version of the Australian jam drops especially as a finger or the end of a wooden spoon is used to make the indentation.</div>
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Swedish Almond Jam Strips from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent</a></div>
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3/4 cup ground almonds</div>
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220g butter</div>
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1/4 cup plus 3 tablespoons castor (superfine)sugar</div>
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pinch salt</div>
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1 2/3 cup allpurpose plain flour</div>
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3/4 - 1 cup seedless raspberry jam</div>
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Glaze</div>
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1 cup icing sugar</div>
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1/2 teaspoon vanilla extract</div>
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3 teaspoons boiling water</div>
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Prepheat oven to 180C/350F and line a couple of baking trays with non stick paper.</div>
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In a stand mixer beat the butter until smooth. Add the sugar and salt and beat until fluffy. Scrape the bowl and add in the almonds. Gradually mix in the flour. Beat until just combined. Turn out the dough onto a lightly floured surface and form into a thick disc. Divide into 4. Roll each into a log about 30cm long by 2 or 3cm thick. Place on prepared tray. Leaving the ends of the log intact make a shallow depression the length of each log with your finger or the end of a wooden spoon. Fill the depression with jam taking care not to overfill. Bake for 25 minutes. As soon as the strips come out of the oven prepare the glaze by mixing all the ingredients together until smooth adding a little more water if necessary. With a teaspoon drizzle the glaze over the jam. Cool the strips for 5 minutes then transfer to cutting board and cut strips at an angle. Transfer to wire rack to cool.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-33548181024157089572016-07-04T16:45:00.000+10:002016-07-04T16:45:00.165+10:00Savoury ring cookies - Kahk from A Baker's Odyssey challenge #46<div class="separator" style="clear: both; text-align: center;">
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Back in 2011 I baked Greg Patent's <a href="http://marcellinaincucina.blogspot.com.au/2011/08/greg-patents-grannys-kahk.html">Granny's Kahk</a>. Since then I have regularly baked that delicious savoury biscuit so I thought it was about time I tried the yeasted version in A Baker's Odyssey. Flavoured with sesame, anise and nigella seeds these are also a treat. Great with cheese, olives and drinks. Really these remind me of the Italian taralli. Have you tried taralli? Or have you tried kahk?<br />
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Savoury Ring cookies from A Baker's Odyssey by Greg Patent<br />
Makes 36<br />
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1 7g packet active dry yeast<br />
1 teaspoon mahlab seeds, ground<br />
1/4 cup warm water<br />
60g butter<br />
2 tablespoons olive oil<br />
1/2 cup water<br />
2 1/2 cups all purpose plain flour<br />
2 teaspoons toasted sesame seeds<br />
1 teaspoon anise seeds<br />
1 teaspoon nigella seeds<br />
3/4 teaspoon salt<br />
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In a small bowl mix together yeast, mahlab seeds and warm water. Set aside for 10 minutes, the yeast will start to bubble. In a saucepan melt the butter. Remove from heat then add the extra water.<br />
In a large bowl mix together the flour, seeds and salt. Make a well in the centre and stir in the yeast mixture and butter and water mixture. I found the mixture was very dry at this stage and needed to add a little more water to bring the mixture together. Knead the mixture on a work surface for a few minutes. Lightly oil the bowl and place the ball of dough in the bowl turning a couple of times to coat with a little oil. Cover with plastic wrap and let the dough rise for 1 1/2 hours.<br />
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Preheat the oven to 200C/400F and line a couple of baking trays with non stick paper.<br />
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Turn the dough out onto a lightly floured surface and cut into 30 even pieces. Allow the dough to rest again for 10 minutes. Working with one piece of dough at a time roll each piece of dough into a 12cm/5in long rope. Shape into a circle overlapping the evens to secure. Place on prepared baking trays and bake in preheated oven for 20-25 minutes. Cool on a wire rack.<br />
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<span id="goog_1295690878"></span><span id="goog_1295690879"></span>Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-86458888842712068732016-06-30T16:23:00.000+10:002016-06-30T16:23:05.277+10:00Delicious Greek Kourabiedes from A Baker's Odyssey Challenge #45<div class="separator" style="clear: both; text-align: center;">
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I think right about now my daughter will be tucking into a couple of these with a Greek coffee in hand, gazing out over the azure ocean in Santorini. That's right, I bake them in my humble kitchen in Northern Australia and she samples the real thing in it's natural surrounds. I know she will have a wonderful time in Greece and as her mother's daughter, will enjoy all the delicious food on offer.<br />
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I baked these buttery crisp delicacies for a biscuit platter. I love anything dusted with icing sugar!<br />
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Kourabiedes adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey </a>by <a href="http://www.thebakingwizard.com/">Greg Patent</a><br />
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1/2 cup unblanched whole almonds, toasted<br />
125g unsalted butter, at room temperature<br />
1/4 cup castor (superfine) sugar<br />
1 large egg yolk<br />
1 teaspoon vanilla extract<br />
2 cups all purpose plain flour<br />
1 teaspoon baking powder<br />
icing sugar to coat<br />
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Chop the almonds into very small pieces with a sharp knife or pulsed in a food processor until chopped but not ground.<br />
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With a wooden spoon beat the butter in a large bowl. Add the sugar, beat well then beat in egg yolk and vanilla. Stir in the almonds. Sift in the flour and baking powder. Stir to combine. When the dough comes together form into a square and wrap in plastic wrap and refrigerate overnight.<br />
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Preheat oven to 180C/350F and line a couple of baking trays with non stick paper. Divide the dough into 36 even pieces. Roll each piece into a ball then shape into a crescent about 7cm x 1.5cm (3in x 1/2in). Place on prepared baking tray and bake for 20-25 minutes. Check them early because they brown very quickly. Cool on a wire rack. Coat with icing sugar when cool.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-13885130818161329332016-06-29T16:18:00.002+10:002016-06-29T16:21:42.002+10:00Piroshki - Two challenges in one!<div class="separator" style="clear: both; text-align: center;">
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This month in the <a href="http://www.thedaringkitchen.com/">Daring Kitchen</a> we were challenged to make Piroshki by Sara at <a href="http://sassysuppers.blogspot.com.au/">Sassy Suppers</a>.<br />
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Sara tells us that ..."according to Anne Volokh in her book The Art of Russian Cuisine, pirozhki have been sold as street food since Peter the Great’s time. They have also been served during elaborate banquets both in Russia and Paris. At the turn of the century, one could find fabulous pirozhki at the Filippov Bakery. The hand-held fried pies would be stuffed with all sorts of things . . . meat, mushrooms, rice, eggs, cheese and jam. Pirozhki are still sold on the street in Russian cities today and many a home baker has a favorite recipe."<br />
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I have also been waiting to try a couple of piroshki recipes from that great book by <a href="http://www.thebakingwizard.com/">Greg Patent</a> "<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/B003D7JV16?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a>" so I thought this was the perfect opportunity to try baking and frying piroshki in a Piroshki Fest! This is adds to my personal challenge of baking through <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> with recipe #45 and #46.<br />
<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/B003D7JV16?ie=UTF8&*Version*=1&*entries*=0"><br /></a>
<a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/B003D7JV16?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> provides two fried piroshki recipes one of beef and the other mushroom. A yeast dough is generally used for fried piroshki. In this case the dough for the mushroom piroshki was sweetened with a little sugar.<br />
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I used the gorgeous<a href="http://www.thedaringkitchen.com/recipe/pirozhki"> sour cream pastry </a>provided by Sara in our <a href="http://www.thedaringkitchen.com/recipe/pirozhki">Daring Kitchen challenge</a> to bake Beef Piroshki using the beef filling in <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/B003D7JV16?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a>. With the remaining beef filling I made fried piroshki. And to complete the Piroshki Fest, Lithuanian Mushroom Piroshki from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/B003D7JV16?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey </a>completed the meal!<br />
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Yep, I was all piroshki-ed out by the end. The verdict - Beef Piroshki filling from A Baker's Odyssey is moist and delicious and is a perfect combination with the sour cream pastry or fried in yeast pastry.<br />
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For the sour cream pastry recipe please click <a href="http://www.thedaringkitchen.com/recipe/pirozhki">here</a> but this time I won't provide the two recipes from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a>...just a little incentive to buy a copy for yourself! If you would like to join us next month in the Daring Kitchen check it out <a href="http://thedaringkitchen.com/">here </a>for yourself<br />
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The sour cream pastry was rolled very thinly before being topped with the beef filling, folded and sealed ready for baking.</div>
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The yeast dough was soft and tender and easy to work with.<br />
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Little pillows of goodness encased in sour cream pastry were crimped around the edges.<br />
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My fried piroshki browned very quickly due to the sugar content in the yeast dough but the tender dough was cooked through. This minced beef filling was moist and flavorful with hints of thyme and dill.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHOK006aY0MRpRRaOnzu8RcRGYLqbP0HYB5Z-PBdZxb27-z0y0P64SXYqIvj9Lo8DZikchMbSRyU7MNU11XK36xu-H8GuGyx1tlgj0gOgCm7PKchCfGOMjfKvbqb4CDkRh148QlSnsLM/s1600/DSC06843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHOK006aY0MRpRRaOnzu8RcRGYLqbP0HYB5Z-PBdZxb27-z0y0P64SXYqIvj9Lo8DZikchMbSRyU7MNU11XK36xu-H8GuGyx1tlgj0gOgCm7PKchCfGOMjfKvbqb4CDkRh148QlSnsLM/s640/DSC06843.JPG" width="640" /></a></div>
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These baked piroshki were deliciously moreish with golden, flaky pastry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQu3Ucn1TEE1hrSDS6sqoiQ6c38ajpDJWGNj3dga2W2DHnrPMD9pF8hqdVyLxIKEeqX1bNvNMH66ybK8um1dC0xQd0A5XUhpgwTTaUfxkEyd0zNLMJDJlWsyeIBNLR8mZ-r6Qfu_6c5r8/s1600/DSC06851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQu3Ucn1TEE1hrSDS6sqoiQ6c38ajpDJWGNj3dga2W2DHnrPMD9pF8hqdVyLxIKEeqX1bNvNMH66ybK8um1dC0xQd0A5XUhpgwTTaUfxkEyd0zNLMJDJlWsyeIBNLR8mZ-r6Qfu_6c5r8/s640/DSC06851.JPG" width="640" /></a></div>
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With a dab of sour cream they were perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl4ImJ34bIYnGprzkelvz_qvjwLB1tnXiaP16RRpm3AiZ7BhGZ2EgNZ0dXxY1rjXZ5cEscrTIEGta_AuebGG0rNuIUh7wBB2etr-RJPFd8hCEvr_xUyxxApOAHbMdS13kDpaAZYtBZyA/s1600/DSC06871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKl4ImJ34bIYnGprzkelvz_qvjwLB1tnXiaP16RRpm3AiZ7BhGZ2EgNZ0dXxY1rjXZ5cEscrTIEGta_AuebGG0rNuIUh7wBB2etr-RJPFd8hCEvr_xUyxxApOAHbMdS13kDpaAZYtBZyA/s640/DSC06871.JPG" width="426" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-85303798087301137622016-06-23T16:02:00.000+10:002016-06-23T16:02:05.636+10:00Italian Anise-Orange Cookies - A Baker's Odyssey Challenge #44<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjvfEMADpN8qB_FJV5qH3YEhT_l68ntEGH63voqH4jRwNWjefsdiEMMfAWJPEuFCHMD7fOh5QHWXAT74Wsr06YJw3Xnep3jAUESdNIuxqI425rqreWnTMLqCZABnPn6jez5eJ6xco-C8/s1600/DSC06526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjvfEMADpN8qB_FJV5qH3YEhT_l68ntEGH63voqH4jRwNWjefsdiEMMfAWJPEuFCHMD7fOh5QHWXAT74Wsr06YJw3Xnep3jAUESdNIuxqI425rqreWnTMLqCZABnPn6jez5eJ6xco-C8/s640/DSC06526.JPG" width="640" /></a></div>
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Colourful sprinkles attract children like bees to honey.</div>
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I had made these cookies for the biscuit platter for a family gathering. I added a little liqueur in the icing instead of the orange juice asked for in the original recipe not thinking how attractive these cookies look to children. Well, these cookies were so popular among the children, I felt guilty and kept quiet about the unseen liqueur. </div>
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Bet the children slept well that night!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8qiOIXQbtH-IUl2u5t6J73DletlLa6C9vpC7rpV83rJCX-4C4XrUUz1ycyuytrs_xcojnxNSvqcjL4hmcvJesZDRFFMxfMR3BXVQuwxs6aUgicrbSof7Guj_DFh-0Duu9zTNEvYpf2M/s1600/DSC06518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8qiOIXQbtH-IUl2u5t6J73DletlLa6C9vpC7rpV83rJCX-4C4XrUUz1ycyuytrs_xcojnxNSvqcjL4hmcvJesZDRFFMxfMR3BXVQuwxs6aUgicrbSof7Guj_DFh-0Duu9zTNEvYpf2M/s640/DSC06518.JPG" width="640" /></a></div>
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This is another recipe in the quest to bake through <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey </a>by <a href="http://www.thebakingwizard.com/">Greg Patent</a></div>
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Italian Anise-Orange Cookies adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent</a><br />
Makes 36 cookies<br />
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Dough<br />
2 1/2 cups all purpose plain flour<br />
2 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
2 large eggs<br />
1/2 cup castor (superfine) sugar<br />
1/2 cup extra-virgin olive oil<br />
1/4 cup whole mile<br />
finely grated zest 1 orange<br />
2 tablespoons freshly squeezed orange juice<br />
1 1/2 teaspoons ground anise seeds<br />
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Icing<br />
1 cup sifted icing sugar<br />
1 tablespoon soft butter<br />
2 teaspoons fresh orange juice/liquer of choice<br />
5 to 6 teaspoons water<br />
<br />
Coloured sprinkles<br />
<br />
Sift together flour, baking powder and salt.<br />
In the bowl of the stand mixer beat with the whisk attachment the eggs until frothy, about 1 minute. Gradually add the sugar and beat until the mixture is thick and pale, about 2 or 3 minutes. Continue beating and gradually add the oil. Then on low speed add the milk, zest, juice and ground anise. Remove the bowl from the stand mixer and add the flour in two additions mixing with a wooden spoon. It may be too sticky so add a couple more spoonfuls of flour if needed. Cover the bowl with a kitchen towel and allow the dough to rest for 30 minutes.<br />
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Preheat the oven to 180C/350F and line a couple of baking trays with non stick paper. Roll teaspoonfuls of the dough into balls and place on the prepare baking tray. You should have about 36 cookies.<br />
Bake for 10 to 12 minutes until the tops have cracked and are lightly browned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBEkoPEoSEX7Uy4PyvJfjp2U8v1uCXTHvsrnxq3t0tG7mEIoHFLJMHIJWRlm7yGEo5dsW1Ek2ivG3ITD0jDmEeO8iB5s-dacp4Cah2BbbaCpYrkP1Pb3kDKhD-kGGHWdWuVwPkoFaNmo/s1600/DSC06460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBEkoPEoSEX7Uy4PyvJfjp2U8v1uCXTHvsrnxq3t0tG7mEIoHFLJMHIJWRlm7yGEo5dsW1Ek2ivG3ITD0jDmEeO8iB5s-dacp4Cah2BbbaCpYrkP1Pb3kDKhD-kGGHWdWuVwPkoFaNmo/s640/DSC06460.JPG" width="426" /></a></div>
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Make the icing by mixing all the ingredients in a small bowl until smooth. Dip the tops of the cookies into the icing and place upright on a wire rack. Sprinkle immediately with coloured sprinkles. Allow to set.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd76BbpW5ewjClSmJMicAmc80vq6ecs86G3-XJ6fRTz1wnL6CaN1kri2_BpOU8zy0ND3CoQ_NGRsazVHtK5YF13jblogiPMYEQyw9EeRAI54jUF13TtrvkKf83HvCc036YgNKueAZ-6Po/s1600/DSC06466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd76BbpW5ewjClSmJMicAmc80vq6ecs86G3-XJ6fRTz1wnL6CaN1kri2_BpOU8zy0ND3CoQ_NGRsazVHtK5YF13jblogiPMYEQyw9EeRAI54jUF13TtrvkKf83HvCc036YgNKueAZ-6Po/s640/DSC06466.JPG" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2tag:blogger.com,1999:blog-6985607096473810042.post-26866976151288556722016-06-20T17:04:00.000+10:002016-06-20T17:04:15.667+10:00Pfeffernüsse Cookies - A Baker's Odyssey Challenge #43<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY00gkjTGf5cGdCiMsvBuU6DsMLjDnzcAijfv99p1xRn3ccsuDJ08TsrJCE_5ENdRDLNJoW1CxACP_j6WTXYvP2yOMjs4h3NoRhLRJnfjqc_-3mdYD3ht783A61nZv8KRLJD1yCn7BwJg/s1600/DSC06469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY00gkjTGf5cGdCiMsvBuU6DsMLjDnzcAijfv99p1xRn3ccsuDJ08TsrJCE_5ENdRDLNJoW1CxACP_j6WTXYvP2yOMjs4h3NoRhLRJnfjqc_-3mdYD3ht783A61nZv8KRLJD1yCn7BwJg/s640/DSC06469.JPG" width="426" /></a></div>
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How many cookbooks do you own? Can you count them? Do you want to? I don't even want to count the amount of cookbooks I own. I am mad for cookbooks! I can't resist them! I am probably a cookbook addict, I would say. As much as I love to buy, read and own cookbooks, I rarely cook more than 10 recipes in each. A few year ago I came across <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey </a>by <a href="http://www.thebakingwizard.com/">Greg Patent.</a> A book showcasing "recipes from America's rich immigrant heritage". The recipes within the pages of this book intrigued me so much so that I wanted to bake every single one. And with that thought I started my own personal challenge to bake my way through the book. This is recipe number 43. Pretty good for a cook who barely gets through 10 recipes in any one cookbook. Admittedly it's taken some time but in the next few months I hope to change that.</div>
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This time one of my favourite recipes in the book, Pfeffernüsse, a deliciously spicy sweet recipe from Germany.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8qiOIXQbtH-IUl2u5t6J73DletlLa6C9vpC7rpV83rJCX-4C4XrUUz1ycyuytrs_xcojnxNSvqcjL4hmcvJesZDRFFMxfMR3BXVQuwxs6aUgicrbSof7Guj_DFh-0Duu9zTNEvYpf2M/s1600/DSC06518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8qiOIXQbtH-IUl2u5t6J73DletlLa6C9vpC7rpV83rJCX-4C4XrUUz1ycyuytrs_xcojnxNSvqcjL4hmcvJesZDRFFMxfMR3BXVQuwxs6aUgicrbSof7Guj_DFh-0Duu9zTNEvYpf2M/s640/DSC06518.JPG" width="640" /></a></div>
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Pfeffernüsse adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent</a><br />
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1/2 cup castor (superfine) sugar<br />
1/2 cup honey<br />
125g unsalted butter<br />
1 large egg<br />
1 1/2 teaspoon ground anise seeds<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon freshly grated nutmeg<br />
1/2 teaspoon ground coriander<br />
1/2 teaspoon ground cardamom<br />
1/4 teaspoon salt<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
2 3/4 cups plain all purpose flour<br />
1/2 finely chopped almonds<br />
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Glaze<br />
1 cup icing sugar<br />
1/4 cup water<br />
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Prepare the dough a few hours ahead or even overnight<br />
Put the sugar, honey and butter into a saucepan and heat gently until the butter in melted and the mixture is smooth. Allow to cool until tepid. Whisk in the egg and add the anise, cinnamon, cloves, nutmeg, coriander, cardamom, salt, baking powder and baking soda. Stir in with the whisk. Mix the flour and almonds in with a wooden spoon. Cover the bowl with plastic wrap and refrigerate for a few hours or overnight.<br />
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Preheat the oven to 160C/325F. Line two baking pans with baking paper. Shape the chilled dough into a 20cm by 10cm (8in x 4in) rectangle and cut into 32 pieces. ( I love this method of portioning the dough!). Roll each square into a ball and place on the baking trays leaving room between each for spreading. Put about 16 biscuits on each tray.<br />
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Bake for 15 to 20 minutes until cracks appear on top. Allow to cool slightly then complete cooling on racks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWUcxm_ZS9_SywX0bzBAETziI6R2hW5MoaqMpD_tAintjxqlOvNc3FdrW3YmzgeOZ3bSgGcKDPBa24sjFTRU2PP-iJg-tPjVoiCtOCcM2jGou1XYcVy64g5J0tUEKkfgfVlq9c1ayAmA/s1600/DSC06458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWUcxm_ZS9_SywX0bzBAETziI6R2hW5MoaqMpD_tAintjxqlOvNc3FdrW3YmzgeOZ3bSgGcKDPBa24sjFTRU2PP-iJg-tPjVoiCtOCcM2jGou1XYcVy64g5J0tUEKkfgfVlq9c1ayAmA/s640/DSC06458.JPG" width="426" /></a></div>
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Set the racks over a tray or baking paper to catch the glaze the will drip off the biscuits.Make the glaze by mixing the icing sugar and water in a small saucepan. Heat the mixture over medium heat until boiling. Stir occasionally. Remove from the heat and brush the biscuits with the glaze immediately. Allow the glaze to set<br />
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Roll in icing sugar or dust with icing sugar as I have done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwSh4-uy0-cuxVq-5gI3MbiAweXrOmv431AzFy19g6MuUD1UMPouDdV4RG6bMuS7Ek_Zjf6gC0biN-QIfuwKxdgS4Ky-M3O8nELlY-9PS8B2-rMzaPjkbajN0USmTqYMUg3_MEvcGB9Q/s1600/DSC06521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwSh4-uy0-cuxVq-5gI3MbiAweXrOmv431AzFy19g6MuUD1UMPouDdV4RG6bMuS7Ek_Zjf6gC0biN-QIfuwKxdgS4Ky-M3O8nELlY-9PS8B2-rMzaPjkbajN0USmTqYMUg3_MEvcGB9Q/s640/DSC06521.JPG" width="426" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com3tag:blogger.com,1999:blog-6985607096473810042.post-22256434632037482772016-06-16T16:55:00.000+10:002016-06-22T16:48:06.400+10:00Nutella Brownie Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzDDlY22vkcIf9sJZr_51eM5YlLWHp95tufXhb-98l25dVe-Gy6YDyUM_Hpf8NaelOZFMwIreFQfAlZbGSuytZUbXc9XWngtSms5WopyppAjtOv28gGNu3GPg92b9ZKuINurJbr6ixwc/s1600/DSC06139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzDDlY22vkcIf9sJZr_51eM5YlLWHp95tufXhb-98l25dVe-Gy6YDyUM_Hpf8NaelOZFMwIreFQfAlZbGSuytZUbXc9XWngtSms5WopyppAjtOv28gGNu3GPg92b9ZKuINurJbr6ixwc/s640/DSC06139.JPG" width="426" /></a></div>
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Early on this year I saw these amazing cookie cups by Lindsay at <a href="http://www.lifeloveandsugar.com/">Life Love and Sugar</a>. Lindsay makes eleven different types of cookie cups - apple, lemon, fruit, peanut butter and snickers just to name a few. I thought these were a great idea and seemed a lot easier than make a delicate pastry, rolling it out and all the drama that goes with pastry. In this case, make a simple cookie-like dough, press into muffin pans, bake and fill. Perfect.<br />
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When I made these, I found that they were more like brownies so that's what I named them. Also extra Nutella in the bottoms enhanced the Nutella experience!<br />
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Oh, and if you have a family anything like mine, protect your cooling cups. I had to make another batch because they seemed to disappear from the wire rack as they cooled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA6_YKIjjg6cwdp55z_XKYfSK3njsJRgNZnBNiwJ23dy3v7HJ-luYyBiE9djUgt3Wdh0Vqh-ns53L39HVDD9kTuqips4482A55UffjADf2yLOfkEmfUKNLZQJcegO-DVgGzSE6pfPnFw/s1600/DSC06138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOA6_YKIjjg6cwdp55z_XKYfSK3njsJRgNZnBNiwJ23dy3v7HJ-luYyBiE9djUgt3Wdh0Vqh-ns53L39HVDD9kTuqips4482A55UffjADf2yLOfkEmfUKNLZQJcegO-DVgGzSE6pfPnFw/s640/DSC06138.JPG" width="426" /></a></div>
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Nutella Brownie Cups adapted from <a href="http://www.lifeloveandsugar.com/2014/09/22/nutella-cheesecake-chocolate-cookie-cups/">Life Love and Sugar</a><br />
makes 16<br />
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<a href="https://sites.google.com/site/marcellinaincucina/nutella-brownie-cups-adapted-from-life-love-and-sugar">Printable recipe here</a><br />
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170g butter, room temperature<br />
1 cup castor (superfine) sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 1/4 cups plain flour<br />
1/2 cup cocoa<br />
1 tsp baking soda<br />
2 tsp cornflour<br />
<br />
Nutella Cheesecake Filling<br />
280g Philly cream cheese, room temperature<br />
2 cups icing sugar<br />
1 tsp vanilla extract<br />
3/4 cup Nutella, plus extra<br />
raspberries<br />
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Preheat oven to 180C/350F. Coat 2 x 12 cup muffin (large cupcake) pans with nonstick cooking spray or butter well.<br />
Beat butter and sugar until light and fluffy. Add egg and vanilla and beat well to combine. Sift flour, baking soda and cornflour into butter mixture. Stir with a wooden spoon to mix well. The mixture will be thick. Take about 2 tablespoons of the mixture, roll into a ball and press into muffin pans and up the sides a bit. You should get about 16. Bake for 10-12 minutes. Remove from the oven and allow to cool for a few minutes. If they cups have puffed up, press down with the back of a teaspoon to form an indentation. Remove to a wire rack to cool.<br />
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Nutella Cheesecake filling<br />
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Beat all the ingredients together until well mixed and smooth.<br />
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To assemble cups take a small spoonful of Nutella and spread onto the base of the cups. Pipe or spoon filling in and top with a raspberry. Refrigerate until ready to serve. Prepare to be inundated!<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com0tag:blogger.com,1999:blog-6985607096473810042.post-37016342330683356852016-06-13T16:23:00.001+10:002016-06-13T16:23:47.794+10:00Scottish Shortbread - A Baker's Odyssey Challenge #42<div class="separator" style="clear: both; text-align: center;">
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I can never resist a good homemade biscuit. The Australian biscuit and the American cookie are almost one and the same. I have been lead to believe that the American cookie is maybe a little softer than the crunchy Australian biscuit but I may be wrong there. </div>
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I recently baked a variety of biscuits from<a href="http://www.thebakingwizard.com/"> Greg Patent's</a> <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey </a>which showcases a wide range from many countries around the world. On the platter there were Scottish shortbread, Italian Anise-Orange Cookies, German Pfeffernüsse, and Greek Kourabiedes.</div>
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Even though I know baking is a science and a recipe should be followed to the letter, I never seem to manage that. Either I can't quite get the correct ingredient or something may not be totally to my taste so I am always evolving recipes and changing to suit my mood on the day. I'm breaking the rules, I know! I decided to roll the dough to the minimum of 6mm asked for in the recipe but that meant a large rectangle resulting in huge shortbread. I don't think anyone minded! They are delicious and buttery and one small shortbread would never have been enough.</div>
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Greg recently baked the exact <a href="http://www.thebakingwizard.com/authentic-scottish-shortbread/#more-3335">recipe </a>over at his blog <a href="http://www.thebakingwizard.com/authentic-scottish-shortbread/#more-3335">The Baking Wizard</a>. Yep, they look pretty perfect. The key is not to over bake. But with this recipe, whatever way you make them they will be devoured in moments!</div>
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Scottish Shortbread adapted from <a href="https://www.amazon.com/Bakers-Odyssey-Celebrating-Time-Honored-Immigrant/dp/0764572814?ie=UTF8&*Version*=1&*entries*=0">A Baker's Odyssey</a> by <a href="http://www.thebakingwizard.com/">Greg Patent</a><br />
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250g salted butter, slightly softened<br />
1/2 cup castor (superfine) sugar<br />
1/2 teaspoon vanilla extract<br />
2 cups plain all purpose flour<br />
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Preheat oven to 160C/325F. Line a baking tray with non stick baking paper.<br />
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In a stand mixer (or with a handheld mixer or simply with a wooden spoon) beat the softened butter until smooth and fluffy. Add the sugar and beat well until light and smooth. Beat in the vanilla then stir in the flour, 1 cup at a time until fully mixed in. The dough with come together in a mass. Don't over beat. Turn out onto a lightly floured surface and knead briefly.<br />
To roll the shortbread out, dust the work surface with flour and roll the dough into a rectangle about 30cm x 23cm (or about 12in x 9in). Square up the edges with your fingers. Cut into 18 pieces (cut the dough into 3 lengthwise and cut each strip into 6 pieces. These are big shortbread!<br />
Prick each biscuit with a fork 3 times. Arrange on prepared baking trays.<br />
Bake in the preheated oven for 25 minutes. Allow to cool on the baking trays for 5 minutes before removing to rack to cool.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com1tag:blogger.com,1999:blog-6985607096473810042.post-61616842850088603042016-05-30T21:37:00.000+10:002016-06-21T15:33:54.576+10:00Cheese and Bacon Twist Bread with Smoked Paprika <div class="separator" style="clear: both; text-align: center;">
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Bread is the staple of life, some say. I have always loved bread. Bread was always on the table in my childhood and I loved it all. Crunchy Italian breadsticks. The Italian Vienna loaf with it's thick crusty exterior and tender and open crumb. The Australian Tank loaf so named for it's similarity to a corrugated iron water tank. Not to mention the delicious sweet breads such as homemade Finnish breads dotted with cardamom and fruit studded Hot Cross buns baked by our traditional local baker for Good Friday only.<br />
To those of us of Italian heritage bread is special and treated with respect which I think stems from our Catholic faith. Ingrained in me is that bread should never be placed upside down as this brings bad luck. Italian bakers bless their bread dough by making the sign of the cross over it ensuring a good rise and bake. In the Italian home bread is never wasted. With leftover bread you can make breadcrumbs, toss it into a salad or broken into your soup.<br />
The Daring Kitchen challenge for the month of May was hosted by <a href="http://tandysinclair.com/">Tandy of Lavender and Lime</a> who challenged us to make our own filled bread using ingredients we love the most. Tandy gave us a bread recipe but gave us free reign as long as the bread was shaped and twisted in her particular way. I flavoured the dough with smoked paprika and filled it with my homemade pizza sauce mix, smoked cheese and bacon. And yes, it was a hit! Thanks Tandy!<br />
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Bacon and Cheese Twist Bread with Smoked Paprika<br />
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3/4 - 1 cup water<br />
1 x 7g packet active dried yeast<br />
450g bread flour<br />
1 teaspoon smoked paprika<br />
40 g sugar<br />
1 egg<br />
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40 mls olive oil</div>
2 teaspoons salt<br />
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Filling<br />
tomato puree flavoured with fresh garlic, oregano and salt<br />
diced bacon<br />
smoked cheese, grated<br />
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Directions:<br />
1.Activate the yeast in the water for 5 minutes first. Then place the flour, yeast and water mixture, smoked paprika, sugar, egg and oil into a stand mixer bowl<br />
2. Use a dough hook and knead for 1 minute<br />
3. Add the salt and knead for a further 5 minutes<br />
4. Turn the dough out onto a lightly oiled surface<br />
5. Knead gently and shape into a ball<br />
6. Rub the bowl with a little bit of oil<br />
7. Place the dough back into the bowl, seam side down<br />
8. Cover and leave to prove until doubled in size<br />
9. Lightly oil your hands and punch back the dough<br />
10. Cover and prove for 1 hour<br />
11. Turn the dough out onto a lightly oiled surface<br />
12. Knock back and roll out into a rectangle<br />
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13. Spread the dough with tomato puree, sprinkle on bacon and cheese to your liking.<br />
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14. Roll up tightly, lengthwise<br />
15. Trim off the edges ( I didn't trim the edges, can't stand waste!)<br />
16. Cut in half, down the middle, but not going all the way to the bottom<br />
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17. Slightly open the two halves<br />
18. Twist the dough to resemble a length of rope<br />
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19. Shape into a circle<br />
20. Place onto a lined or sprayed baking tray<br />
21. Cover dough with a damp cloth and leave to prove for 30 minutes<br />
22. Preheat the oven to 190°C / 375°F / Gas Mark 5<br />
23. Brush with egg wash and sprinkle on the poppy seeds<br />
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24. Bake for 10 minutes<br />
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4<br />
26. Bake for a further 45 minutes<br />
27. Remove from the oven and leave on the tray for 15 minutes<br />
28. Place onto a wire rack and leave to cool completely before cutting<br />
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<br />Anonymoushttp://www.blogger.com/profile/09446223754527194283noreply@blogger.com2