Crepes for Bastille Day and a blogiversary!

Happy Bastille Day! And happy blogiversary to me!

It's been 4 years and 285 posts since I started this little blog. I had zero clue about what I was doing or where I wanted to go with this, all I knew was that I loved to bake and wanted to share that with my little corner of the interwebs. You can find my first post here. Read it and cringe along with me!

I definitely lost my blogging mojo after the boys were born but now that they are a little older I have a bit more time and am committed to posting at least twice a week and broadening my food horizons. To all my lovely readers and followers, thank you for sticking with me!

In honour of Bastille Day today we made crepes for breakfast served my favourite way, with a squeeze of fresh lemon juice and a sprinkling of sugar. Delicious!

Crepes

From The Australian Women's Weekly Original Cookbook, ACP 1970 p180

1/3 cup plain flour

3/4 cup milk

2 eggs

pinch of salt

1 tbs oil or melted butter

Place the flour in a large bowl along with the eggs, salt, oil and 2 tbs of the milk. Whisk until smooth then add in the remaining milk and beat well. Refrigerate for 30 minutes.

Place a heavy bottomed frypan over medium heat. Grease with a small amount of butter. Pour about 1/8 cup of batter into the pan, tilting to cover evenly. Cook for about a minute, or until the top is dry. Flip and cook on the other side for 10-20 seconds. Turn out onto a plate and repeat until all the batter is used. Makes approx 10-12.

Tuesdays with Dorie - Earl Grey Madeleines

Well it's officially the last month of Tuesdays with Dorie. I haven't actually posted a TWD recipe for a while although I have been quietly baking along at home. Now we're really on the home stretch I couldn't miss out and will be baking and posting everything for this month in spite of the craziness that is December!

This week Nicole of Bakeologie chose Dorie's Earl Grey Madeleines. (I will be baking the Honey Fig Tart in a few weeks time for an early Christmas lunch).

You'll notice from my photo that I haven't used a Madeleine pan, basically because I don't have one and couldn't justify splurging on a pan I will only use very occasionally (ha! look at me all grown up and responsible now that I have 2 little mouths to feed!). I used a patty cake pan instead and I think they look lovely.

While I quite enjoy Earl Grey tea I decided to use a tea I picked up at T2 on my recent trip to Melbourne. T2 is a chain of specialist tea stores with the most divine range of teas and associated paraphernalia. I bought a couple of vareties but by far my favourite was the Ginger Spice, a black tea flavoured with ginger, cinnamon, orange and vanilla. Really yummy and fragrant and just perfect for these little cakes.

Photo from www.t2tea.com

I let the batter rest overnight in the pan so it was ready to put straight in the oven the next morning. I thought being so cold it would need an extra few minutes baking but actually these were done (overdone in fact) at the 10 minute mark. Still really tasty and with a lovely perfume from the tea, just slightly drier than they should be. Pity.

I'm sure they won't last long though. I will pop the rest in the freezer and can see myself grabbing one for a yummy snack with my afternoon cuppa. Thanks for a great pick Nicole! You can find the recipe on Bakeologie under today's date.

Tuesdays with Dorie: Tarte Fine

This week Leslie of Lethally Delicious chose Dorie's Tarte Fine for TWD and I'm so, soooo grateful. Not only was it delicious it is one of the easiest recipes ever!

You see we're moving house on Thursday and chaotic doesn't even begin to describe the state of our place at the moment. Apart from almost everything in the kitchen being packed already there is barely a clear surface to put a pan down on. So a recipe that calls for pre-bought puff pastry, a few apples, an egg and some sugar was heaven sent.

This is one of those desserts that looks really impressive but takes literally minutes to prepare. In my case an extra 5 minutes was needed to hunt through a box for a pastry brush!

In spite of all that I still managed to burn it (and then carefully crop that bit from the photo). Our oven has developed a nasty hot spot that will singe things into oblivion if you don't carefully turn the tray a few times during cooking. Which I of course forgot to do. Blame the pregnancy brain.

The taste test ...

Utter perfection. Flaky butter puff pastry topped with slightly tart apples and a crispy scattering of sugar. Delicious warm from the oven or at room temperature hours later with a big scoop of vanilla icecream.

This time next week we will be all settled in our new home. Fingers crossed the new oven will be better than the old!

You will find the Tarte Fine recipe at Lethally Delicious. Thanks Leslie!

Sunday Crepes

Breakfast has always been my favourite meal of the day, particularly on weekends, but lately I can wander around the kitchen for ages before I find something that takes my fancy. It can't take too long to prepare, be too sweet or too heavy. The answer? Crepes!

Lots of crepe recipes are filled with unnecessary ingredients. One recipe I came across had 1/2 cup sugar and 80g butter. Ridiculous!

The recipe I use is from The Original Woman's Weekly Cookbook (circa 1970s) and it is one that has stood the test of time. This weekend we filled our crepes with fresh sliced bananas and topped with a raspberry and lime sauce. Delicious.

Crepes

1/3 cup plain flour
2 eggs
3/4 cup milk
pinch of salt

Combine all ingredients using a food processor or hand whizz. Let stand for 15 minutes.

Meanwhile to make the sauce, in a small saucepan add 1 cup of frozen raspberries, 1 tbs sugar and the juice of 1 lime. Warm through on low-medium heat, stirring gently to keep some of the raspberries intact.

Heat a non-stick frying pan (or crepe pan if you have one) over medium-high heat. You shouldn't need to use any oil at all. Holding the pan in one hand, pour in 1/4 cup mixture while tilting the pan in a circular motion to swirl the mixture evenly over the base. Cook for about 1 minute or until the the top of the crepe is dry and the edges are starting to curl. Flip the crepe over and cook for another 30 seconds or until lightly golden. Remove crepe and repeat process.

Daring Bakers October - Macarons

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Oooh boy, this month's DB challenge was a doozey! For the first time since I joined the Daring Bakers over a year ago I don't really have a finished product to blog about.

So many bloggers seem to have a macaron obsession that I was really keen to try them myself. After all, I'm not a complete novice now. How hard could they be?

Attempt #1 - I followed the DB recipe for a plain macaron. I weighed and measured everything carefully, aged the egg whites and ended up with these ...

Now I know they're not terrible but they're also not macarons. I didn't bother filling them since I had to scrape them off the baking paper (they were stuck like superglue) and I naievly assumed my next lot would be better. Ha!

Attempt #2 - I tried a different recipe (chocolate flavour) which called for them to be rested on the bench for an hour before baking. This time I didn't even make it to the baking part. Once I folded in the dry ingredients my mix turned almost solid. I could have rolled the dough into balls it was so stiff and dry. It just seemed like the ratio of eggwhites to dry ingredients was completely off. It all went straight in the bin.

Attempt #3 - Same recipe as attempt #2 but this time I added only half the amount of dry ingredients (I stopped as soon as the consistency seemed right).

Dry ingredients weighed, blitzed in the food processor and seived

Aged eggwhites at room temperature whipped with sugar until thick and glossy

Piped onto trays and hoping the peaks will soften

After 1 hour - nope, they look exactly the same

After 15 minutes at 150 deg C

Definitely not right

The best 2, sandwiched together with rosella jam

I am completely in awe of everyone else who made these successfully. Some of the results were absolutely stunning! But for me it was stressful, frustrating and a waste of time as I don't feel any closer to mastering them. I can't even learn from my mistakes because I have no idea what I did wrong.

As much as it pains me to say it, the macarons won. Final score Macarons 3: Susan 0.

Bring on November!

Tuesdays with Dorie: Inspired by Summer Fruit Galette

I love fruity desserts so i'm really enjoying the last couple of picks! This week Michelle of Michelle in Colorado Springs chose Dorie's Summer Fruit Galette. As I don't have Dorie's book I have been relying on either finding the recipe online or waiting until it is posted by the host. Given the host is on the other side of the world that wasn't going to happen until Wednesday my time. And that wasn't gonna get us any dessert tonight!

So I have made something inspired by this week's recipe. It is a cross between a galette and a pizza but with my own twist and using ingredients I already had on hand.

I decided to use Dorie's Good for Almost Everything Pie Crust which I haven't made before. Even though the recipe uses some lard, I went with all butter as it's what I had and I thought it would be dangerous having a pack of lard in the fridge waiting to be used for something else!

Apricot and Raspberry Galette

1 quanity of Dorie's pie crust (I found it on South in Your Mouth)
1/2 cup apricot jam
100g ground almonds
1 x 400g tin apricot halves
2/3 cup raspberries (I used frozen)
Demerara sugar to decorate

Preheat oven to 200 degrees C.

Roll out the pastry into a large round and scrunch/fold in the edges to form a rough pie. Spread the base with apricot jam then sprinkle over the ground almonds. This will absorb some of the juice from the fruit and prevent the crust from getting soggy. Layer the apricots over the top, cut side up, and fill in the gaps with raspberries. Sprinkle with demerara sugar.

Bake for approx 45 minutes or until the fruit is bubbly and the crust is cooked and golden brown.

I also made my own custard to serve with it.

Stirred Custard
From The Original Cookbook by the Australian Women's Weekly, 1977, p220. This is my go-to recipe and it's never failed me yet!

3 eggs
2 tbs sugar
1/2 ts vanilla extract
2 cups milk (reduced fat works fine)

Beat eggs, sugar and vanilla together in the top of a double boiler. Warm milk in a separate pan then stir into egg mixture. Stir constantly over simmering water until custard thickens slightly and coats the back of a spoon. This could take 15 minutes or longer. Remove from heat IMMEDIATELY. (Sorry, don't mean to shout there but honestly it will start to curdle if you're not really quick).

Makes 2 cups (I normally do a double batch).

The taste test ...

This was absolutely delicious and after years of stomping and swearing, I have finally found a pastry that works for me! It was easy to throw together in the food processor and after a long rest in the fridge it rolled out to perfection. The texture was great too - crisp, buttery and flaky. It looked more like a fruit pizza when it came out of the oven but whatever you call it, it's a keeper!

Next week we have The Black and White Banana Loaf thanks to Ashlee of A Year in the Kitchen. Yum!

*I am not an official member of Tuesdays with Dorie - just playing along at home!

Beginnings

This is my first post and I'm not quite sure how to begin. Basically this blog will be a place for me to record my recipes and my thoughts, both mundane and momentous, in what is already a pretty significant year (more on that later). So without any fanfare, welcome to food.baby!

As today is Bastille Day, here is my take on Palmiers which are flaky and delicious French pastries.

Palmiers

2 sheets ready made Puff Pastry (I may progess to homemade at some point but not today!)
1/2 cup raw sugar
2 ts cinnamon

Combine sugar and cinnamon in a small bowl then sprinkle a quarter of the mixture on a chopping board or bench roughly in the shape of the puff pastry. Place 1 sheet of the pastry on top and press to make the sugar mixture stick. Sprinkle another quarter of the sugar mix on top and coat thoroughly.

Now to shape them. Starting with the left hand side, gently roll up the pastry into a log but only as far as the middle. Then roll the right hand side in towards the middle. Using a sharp knife cut the log into 12 even pieces. Turn each individual piece on its side (cut side facing up) and flatten slightly. Repeat with the other sheet of pastry.

Arrange on a baking tray lined with baking paper. Bake in a preheated oven at 200 deg C for 15 minutes, turning each one half way through.

Golden puff pastry with caramelised sugar and cinnamon ... what could be better!