Chai Spiced Rolls with Cinnamon Glaze

Sometimes I wonder if I'll ever figure this whole grown up work/life balance thing out. The last few months have been crazy with work, freelance and managing three blogs (PS, you should all go check out the other two) but also so rewarding with a promotion to Senior Designer (!) and getting to work on some great projects with my clients. I think it's easier to become a workaholic when you love what you do, but the constant deadlines, lack of sleep and having to be creatively switched on all the time is a little draining.

Yet still, somehow, baking is like a never-fail mood enhancer. I woke up bright and early on Sunday and started making dough. While kneading, I didn't think about all the other crap I had to do, and while making the filling with the warm scent of the spices filled the air, I resisted the urge to check my email again. Stressed is just desserts spelled backwards, right?

 
The second recipe in my very spicy birthday week is a twist on one of my all-time favourites from my archives, originally published in Bon Appetit by Molly from Orangette, whose blog I've been reading for as long as I've had my own. I've made it a few times over the years and decided that it would be delicious with chai flavours in addition to the cinnamon. And oh boy, it was!

This time I made a very simple cinnamon glaze to accompany the rolls, but the cream cheese version from the original would be absolutely delicious here as well. Make sure you have heaps of friends around for brunch when you make these, because the recipe makes about 18 rolls and they taste best the day they're made. Serve with lots of warm chai, of course.

Earl Grey, Apple and Chocolate Bread Pudding

If I were to pick my favourite ingredients to bake with, it would be a tough choice for sure, but tea (and booze!) would be right up there near the top. Every time I make something with Chai, Matcha or Earl Grey I wonder why I don't do it more often. Tea is usually a subtle but beautiful taste that seems to work well with almost everything, from chocolate to fruit and especially with creams and custards. I decided to combine all of the above in this recipe, although I can’t take all the credit – the genius idea came from the gorgeous blog Our Kitchen, by the talented team at Fisher and Paykel. Go and check it out!

When I made this bread pudding, my kitchen smelled positively ambrosial. I used T2 French Earl Grey because it’s my favourite and smells absolutely wonderful. The tea is infused into the milk and cream which then becomes the base for the custard, but I also decided to add some Earl Grey poached apple pieces and sultanas between the layers. I love the idea of using crossiants for the bread component. The buttery flaky pastries work really well to soak up that custard mixture.

Served warm, in thick slices with a giant scoop of vanilla ice cream, this is a fabulous dessert to make as we go into winter here in the Southern Hemisphere and would be very adaptable to almost any kind of flavours you want to put into it. Infuse the cream mixture with cinnamon and spices, or some lemon zest? Delicious. Throw in some frozen berries or chopped hazelnuts between the layers? Even better.

I think it would be lovely to make for Mothers Day too. My mum loved it, and mentioned that her Mum used to make a similar thing when she was young, albiet with white bread and sultanas, not crossiants and chocolate! Have a lovely weekend everyone! xxx

The beautiful apples used in this recipe were sent to me from Bite Communications

Also, it's time to announce the winner of my cookbook competition! Congratulations to Hannah from Wayfaring Chocolate! You've won a copy of David Herbert's 'Best Ever Baking Recipes' and will be receiving an email from me shortly :)

Date and Fig Pancakes

Have you ever had a dish at a restaurant or a café that you just can’t get out of your head? And months or even years later, you still find yourself thinking about it? This recipe is inspired by one of those. It must have been at least 3 years ago, perhaps even more, that the boy and I had a lovely brunch at The Book Kitchen in Surry Hills. It was a lovely spot, always busy on the weekends and a great little spot for breakfast or lunch.

I had the date and fig pikelets, which were served with sweetened ricotta, poached rhubarb and pears. It was the most perfect brunch you ever did see, and it tasted even better. Ever since then I have wanted to try recreating the recipe at home, but only now have I actually gotten around to doing it.

I think everyone should have a great base recipe for pancakes in their repertoire, because from there they can be adapted in almost any way you like. Throw in some blueberries, strawberries or mashed banana, or even some chocolate chips for a decadent breakfast. Perhaps play around with the flours – maybe try some buckwheat flour or even almond meal for a more wholesome start to the day.

My usual recipe is so simple, but this one has some beaten egg whites, which does add to the washing up, but give you a really beautiful fluffy pancake. I loved the addition of dates and figs, which when warm have a jam-like texture inside the pancake. It was a really great breakfast on a lazy long weekend morning.



Date and Fig Pancakes
Inspired by The Book Kitchen, Surry Hills
Recipe adapted from Gourmet Traveller
Makes about 12-15 pancakes

• 60g butter, plus extra for cooking
• 450ml buttermilk
• 3 eggs, separated
• 300g (2 cups) plain flour
• 1 teaspoon bicarbonate of soda
• ¼ cup dried figs, roughly chopped
• ¼ cup dates, roughly chopped

Melt 60g butter in a small saucepan over low heat, cool slightly, then combine in a large bowl with buttermilk and egg yolks and whisk until smooth.

Sift over flour, bicarbonate of soda and 1 teaspoon fine salt, mix until smooth and combined (do not overwork). Whisk eggwhites and a pinch of salt in a separate large bowl until firm peaks form (2-3 minutes), then fold into flour mixture. Gently mix in figs and dates.

Melt 10g butter in a large heavy-based frying pan over medium heat, add 1/4 cupfuls of batter, allowing room for it to spread. Cook until bubbles appear on the surface and edges are golden (1-2 minutes)

Turn with a wide spatula and cook until pancake is firm and base is golden (1-2 minutes), transfer to a plate and keep warm in a low oven. Repeat with remaining batter. Serve with maple syrup and butter.

Apple and Cinnamon Hot Cross Buns

I like big buns and I can not lie…

Hot cross buns just must be my favourite Easter treat. I absolutely love the spicy, fruity buns, toasted with plenty of butter. I make them almost every Easter, but I think this year’s efforts are the best yet, and needless to say, so much better than store-bought.

Traditionally, hot cross buns are eaten on Good Friday with the cross as a symbol of the Crucifixion, but some believe they even pre-date Christianity. There’s all sorts of crazy folklore surrounding these delicious buns, some believed that if you took some on a sea voyage, they would protect against shipwreck. Or that if you hung one up in your kitchen, you would have no fires and make perfect bread for the whole year ahead.

This year I used a Gourmet Traveller recipe that was a little twist on the traditional, using dried apples in the mixture with a spicy cinnamon glaze. They were totally delicious, a big hit with everyone who tried them.

Working with yeast can be a little bit nerve-wracking for new bakers, but it’s really easy and absolutely worth the effort for beautiful fresh hot cross buns straight out of the oven! I’ve put together a step-by-step photo tutorial of how I made these awesome buns. I hope it will inspire you to make some!

Apple and cinnamon hot cross buns
Serves 16
Adapted from Gourmet Traveller

• 325g raw caster sugar
• 1 lemon
• 1 ½ Granny Smith apples, unpeeled, cored, diced
• 750g plain flour
• 150g sultanas
• 50g dried apple, diced
• 30g candied orange, diced
• 14g (2 sachets) dried yeast
• 3 ½ teaspoons ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon ginger
• 380ml milk
• 100g butter, coarsely chopped
• 1 egg


1. Combine 260g and 275ml water in a saucepan, then squeeze in the juice of half a lemon and stir over medium-high heat until sugar dissolves. Meanwhile, cut remaining lemon half into 5mm thick slices.


2. Add to pan with apple and bring to a simmer, reduce heat to medium and cook until lemon and apple are translucent (20-25 minutes).


3. Strain, reserving fruit and syrup separately. When cool enough to handle, dice lemon, combine with apple and set aside.


4. Combine 700g flour, sultanas, dried apple, candied orange, yeast, 3 teaspoons cinnamon, allspice, remaining sugar, reserved apple mixture and 1 tsp salt in a large bowl and make a well in the centre.


5. Combine milk and butter in a small saucepan, warm over low heat until butter melts and mixture is lukewarm. Whisk in egg, then add milk mixture to the flour.


6. Stir to form a soft dough.


7. Turn onto a lightly floured surface and knead until smooth and elastic (8-10 minutes)



8. Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (30-40 minutes).


9. Knock back dough, divide into 20 even pieces, then knead each piece into a smooth ball. Arrange dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).


10. Preheat oven to 220°C (430°F). Combine remaining flour and 70ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun.


11. Bake for 10 minutes, reduce oven to 200°C (390°F) and bake until golden and buns sound hollow when tapped (8-10 minutes).


12. Meanwhile, combine reserved syrup and remaining ground cinnamon in a small saucepan and stir over medium heat until syrupy and combined. Brush thickly over hot buns, then transfer to a wire rack to cool.

Grape Schiacciata

Some days just seem custom-made for baking. This was the case last Sunday, when the weather was grey and drizzly, perfect for staying indoors and pottering about the kitchen. More specifically, I was in the mood to make bread. When I saw this recipe in the Bourke Street Bakery cookbook, I knew exactly what to do, and I immediately went out to buy some grapes. The flavour combination intrigued me, and I’ve always wanted to try the schiacciata, which are like flatbreads with all manner of delicious toppings.

I’d made the basic olive oil dough before, which comes together really easily in a stand mixer (although you can do it without if you don’t mind getting your hands dirty!) For this recipe you only need 400g of the dough, but I would recommend making the full recipe, rather than halving it. You can use the rest for any number of things – shape it into mini bread rolls or panini, roll it out as pizza dough, or if you’re really keen you can make some chorizo and thyme rolls with the leftovers.

I loved the sweet/savoury qualities of this bread, and the rosemary was the perfect accompaniment. I also used some freshly ground black pepper over the top before I put it into the oven. I think I might have rolled my dough may just a little too thick this time, but I loved it nonetheless. This would be fantastic to serve warm at a casual lunch or take on a picnic. Of course the choice of toppings is completely up to you! Try tomato, basil and cheese, or even potatoes and prosciutto layered over the top.

Olive Oil Dough
Makes 1kg of dough, or two loaves

• 600g strong flour
• 13g fresh yeast (or 7g instant dried yeast hydrated with 10% of the water in the recipe)
• 400ml water
• 20ml extra virgin olive oil
• 20ml milk
• 1 ½ tablespoons sea salt

If using an electric mixer, place all of the ingredients into the bowl of a mixer fitted with a dough hook. Mix on low speed for 2 minutes, then increase the speed to high and continue mixing for 5 minutes. The dough should come away from the edges of the bowl and have a silky complexion when done.

Place the dough in a container that has been sprayed with olive oil, cover with plastic wrap and set aside to bulk prove for 1 ½ hours.
Knock back the dough every 30 minutes during the bulk prove – twice in total. To knock back the dough, turn it onto a lightly floured surface and press out into a rectangle about 2.5cm thick. Use your hands to fold one third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold over again into thirds. Place back into the oiled container, cover with plastic wrap, and continue to bulk prove for a further 1 hour. Once the dough has finished its bulk prove it is ready to be divided and shaped.

Grape Schiacciata
Makes 2

• 400g olive oil dough
• 500g black seedless grapes
• 2 rosemary sprigs, leaves picked
• Demerara sugar, for sprinkling
• Freshly ground black pepper

Divide the olive oil dough into 2 equal portions. Use a rolling pin to roll out each portion into a 30 x 15cm rectangle about 5mm thick all over. Gently transfer dough to a baking tray lined with baking paper. Set aside to prove for 20 minutes in a warm place.

Preheat the oven to 220°C (430°F). If you have a pizza stone, place inside the warming oven. Pick and wash the grapes and black in a bowl. Roughly crush them with your fists to get some of the juice out (don’t pound them into a paste). Drain the juice.

Scatter the grapes over the dough, leaving a 5mm border around the edges. Sprinkle rosemary, demerara sugar and pepper over the top. Reduce the oven temperature to 200°C (390°F), transfer schiaccita and baking paper to the baking stone if using, and bake for 25 minutes, turning after 10 minutes. It is important to check the base to see if it is cooked all the way through. Serve warm or room temperature.

Birthday Breakfast

I recently went back to Perth for a few days for the boyfriend’s birthday. It was a big one, and I just had to be there with him. He wanted a quiet one, which was rather nice. He decided there needed to be pancakes in the morning, chicken schnitzel for dinner (my secret specialty!) and cheesecake for dessert. With a trip to the movies to see Alice in Wonderland, Pringles for lunch, and a cute birthday card with a puppy on it, of course.



My efforts were completely outdone by his parents though, who scheduled a surprise wine tour of the Swan Valley for the two of us. Surprise, because we had no idea what the day would consist of, even until we arrived at our destination. Swan Valley is only about 15km from the city center, but you feel like you’re a world away, out in the country! First there was a cruise of the Swan River, complete with a wine and cheese tasting (all before 11am). We left the group at Guildford, a gorgeous historic town, and got on a bright pink bus, which took us to Ambrook Wines, where we did another tasting. Their Moscato was the highlight for me, absolutely sublime.



From there, another smaller bus took us to the Margaret River Chocolate Factory, where we sampled their dark, milk and white chocolates and picked up a few goodies and presents. We were then taken to a winery restaurant for lunch, whose name I unfortunately can’t remember. The tasting plate was delicious – smoked salmon, chorizo, char-grilled asparagus, frittata, amazing cheeses, dukkah, beetroot relish and more. Most of the vegetables were grown on the property, and the dukkah, bread, fritatta and relish was made in the kitchen, and many of the other items were local to the Swan Valley also. I was very proud of Steve for trying both asparagus and beetroot!



We were then picked up by a wagon with horses called Toffee and Bonnie, and given a tour of the area, which included a stop at an Aboriginal art gallery, an ice creamery and tastings at two more wineries before we headed home, exhausted and unbelievably full.



But let’s get back to the pancakes. The recipe came from Delicious magazine a few months ago, gracing the cover of the November issue, and can also be found in Valli Little’s book ‘Quick Smart Cook’. The photo looked absolutely beautiful, and I knew the boy would love the bananas and caramel. The recipe itself was more complicated than my usual go-to pancake recipe, which can be made without cursing even before you’ve had a cup of coffee. The eggs are separated, with the whites beaten separately and folded in, which produced the lightest, fluffiest pancakes, but a fair bit of washing up.

I left out the crème fraiche, and I forgot the shredded coconut, but they were delicious nonetheless. The best bit is the caramel sauce, which we were drizzling on almost everything all week, and makes this a very indulgent breakfast. I think in the future I’ll stick with my normal buttermilk pancakes, because they’re easier to make and tastier in my opinion, but the banana and caramel combination was an absolute winner. It was a really nice few days away that I so needed after the craziness that was February. Perth was lovely as usual, and I hope the boy had a great birthday!!

Coconut Pancakes with Banana and Caramel
Serves 3-4
Adapted from Delicious

• 4 eggs, separated
• 1 cup (250ml) coconut milk
• 1 cup (150ml) plain flour, sifted
• 1 teaspoon baking powder, sifted
• 3 ripe bananas
• 1 teaspoon vanilla extract
• Unsalted butter, to grease
• Crème fraiche, and shredded coconut to serve, optional

Caramel Sauce
• 50g unsalted butter
• ½ cup (100g) firmly packed brown sugar
• 3 tablespoons golden syrup
• 150ml thickened cream
• 1 teaspoon vanilla extract

Stir all sauce ingredients in a pan over low heat, to dissolve, then simmer for 5 minutes until thickened. Set aside.

Place yolks, coconut milk and a pinch of salt in a bowl and whisk until combined. Gently fold in the sifted flour and baking powder. Mash 1 banana and fold in to combine, with the vanilla extract. In another bowl, whisk eggwhites to stiff peaks, then fold into the batter.

Heat a non-stick frypan over medium-low heat. Melt ½ teaspoon of butter in the pan. Add batter to the pan (I used a ½ cup measure to ensure pancakes were all even in size) and cook for 2-3 minutes each side, until golden and cooked. Keep warm while cooking the remaining batter.

Slice remaining bananas, arranging in a stack on a serving plate, alternating banana slices and crème fraiche (if using). Drizzle with caramel sauce and sprinkle with coconut.

The Chill

I can feel it already – the chill in the air in the mornings, the sun setting a little earlier each evening, the apples and plums that have appeared at the markets, the leaves starting to change colour – autumn is definitely here. I am always a little torn around this time of year, between wanting to hold on to the gorgeous long hot summer days, and feeling just about ready to dig out the scarf and the stockpot.

I sat on the train home the other day, doodling in a brand new notebook and writing a list of autumn and winter recipe ideas, when I remembered I’d bookmarked the recipe for Molly’s cinnamon rolls when it was published in her column in Bon Appetit back in March 2008. I was saving it for cool weather, but it has taken me a year to finally make it. And I am so glad that I finally did, because these are something special.

I’ve had this feeling lately, that I want to do more baking with yeast – I make pizza dough on a regular basis, but I do want to try my hand at more breads and sweet doughs. It no longer makes me as nervous as it used to, but I still feel like quite a beginner at yeasted doughs. This is an easy recipe that comes together in minutes in a stand mixer. In fact the only part I found a little difficult was waiting for the dough to rise!

The cinnamon rolls are sweet and sticky, with a good kick of cinnamon, but the cream cheese icing was pure genius. They are at their best when still warm from the oven. We polished off the whole batch within 24 hours, I’m not kidding. There is no doubt I will be making these again soon. The winter is long, after all.



Cinnamon Rolls
Adapted from Molly’s recipe on Epicurious
Makes 18

Dough
• 1 cup milk
• 45g unsalted butter
• 3 ½ cups plain flour
• ½ cup sugar
• 1 large egg
• 2 ¼ teaspoons rapid-rise yeast
• 1 teaspoon salt
• Non-stick vegetable oil spray

Filling
• ¾ cup brown sugar
• 2 tablespoons ground cinnamon
• 55g unsalted butter, room temperature

Glaze
• 100g cream cheese, room temperature
• 1 cup icing sugar, sifted
• 55g unsalted butter, room temperature
• 1 teaspoon vanilla extract

1. For the dough, combine milk and butter in a microwave safe cup or bowl. Microwave on high for 30-45 seconds, until butter melts and mixture is warm.
2. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup flour, sugar, egg, yeast and salt. Beat on low speed for 3 minutes, scraping down the sides of the bowl as necessary.
3. Add remaining 2 ½ cups flour and beat on low speed until flour is absorbed. If dough is very sticky, add flour one tablespoon at a time until dough begins to form a ball and pulls away from the side of the bowl.
4. Turn dough out onto a lightly floured surface. Knead until smooth, adding more flour if sticky, for about 8 minutes. Form into a ball. Lightly oil a bowl with non-stick spray. Transfer dough to the bowl and cover with plastic wrap, then a tea towel. Let dough rise in a warm place for about 2 hours, or until doubled in size.
5. For the filling, mix brown sugar and cinnamon in a medium sized bowl.
6. Punch the dough down and transfer to a floured work surface. Roll out a 30x40cm rectangle. Spread butter over the dough, leaving 1.5cm border. Sprinkle the cinnamon sugar evenly over the butter. Starting at a long side, roll the dough into a log. With seam side down, cut dough crosswise with a thin sharp knife into 18 equal slices, 1.5cm wide.
7. Spray two 9-inch square glass baking dishes with non-stick spray. Divide rolls between baking dishes, arranging with cut side up. Cover with plastic wrap, then a tea towel. Let dough rise for 40-45 minutes, until almost doubled in volume.
8. Position rack in center of the oven and preheat to 190°C (375°F). Bake for about 20 minutes, until tops are golden. Remove from oven and invert immediately onto a wire rack. Cool for 10 minutes, then turn rolls right side up.
9. To make the glaze, combine cream cheese, icing sugar, butter and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Perfect Morning

I find that the urge to bake sometimes strikes me at the strangest times. But some weekends, as soon as I wake up, I know I must get my hands into some flour and bake up something delicious. That was the case on Saturday morning, although a quick walk to the supermarket was needed before I could go any further. It was gorgeously sunny at the time, although within a few minutes of stepping in the front door again, the sky clouded over and it began to rain hard. I love rainy day baking.

The recipe I picked for March in the Tartine Cookbook Project I’m doing with Mark was the Buttermilk Scones, which make an absolutely perfect morning or afternoon snack with a steaming hot cup of tea. These are not the kind of scones I am used to making – usually they are made with whipped cream and a little milk instead of butter and buttermilk, but I loved these all the same.

They seemed more rustic and hearty than the light and dainty cream scones. Originally I was going to substitute dried cranberries for the black currants, but this time I decided to stay true to the recipe. There is no reason that you couldn’t substitute other dried fruit such as apricots, cherries or chopped dates and figs.

I used to be nervous about making scones, but I have learned that the less you work the dough, the more tender and delicious they will be. In this recipe, being able to see some of the butter pieces is important because they will make the scones nice and flaky. The scones are at their absolute best when still warm from the oven. Also, make sure you go and check out Mark’s post about the delicious looking Banana and Date Teacake!

Buttermilk Scones
Adapted From Tartine by Elisabeth Prueitt and Chad Robertson
Makes 12 scones

• ½ cup black currants
• 4 ¾ cups plain flour
• 1 tablespoon baking powder
• ¾ teaspoon baking soda
• ½ cup sugar
• 1 ¼ teaspoon salt
• 250g unsalted butter, very cold
• 1 ½ cups buttermilk
• 1 teaspoon lemon zest, finely grated

Topping
• About 3 teaspoons unsalted butter, melted
• Raw sugar, or granulated sugar for sprinkling

1. Preheat the oven to 200ºC (400ºF). Line two baking sheets with non-stick baking paper.
2. To make the dough, first combine currants with warm water in a small bowl and set aside for about 10 minutes until the currants are plumped. Drain well.
3. In the meantime, sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and stir with a wooden spoon until combined.
4. Cut the butter into 1cm cubes and scatter over the dry ingredients. Turn on the mixer, and pulse until you have a coarse mixture with pea-sized lumps of butter visible.
5. Add the buttermilk, lemon zest and currants and mix on low speed or with a wooden spoon until the dough just holds together. If the mixture seems dry, add a little more buttermilk. You still want to see some of the butter pieces at this point, which will add to the flakiness of the scones once they are baked.
6. Dust a flat work surface with flour and turn the dough out onto it. Using your hands, press the dough into a rectangle about 45cm (18 inches) long by 12cm (5 inches) wide and 4cm (1 ½ inches) high. Brush the top with melted butter and sprinkle with sugar.
7. Using a chef’s knife, cut the dough into 12 triangles and transfer to the baking sheets.
8. Bake the scones for 25-35 minutes or until the tops are lightly browned. Remove from the oven and serve warm.

Morning Ritual

For me, making pancakes is an act with a history that is still being written. For years it has been the traditional breakfast of Mother’s and Father’s Day, and this year was no exception. But in more recent times, pancakes are a Sunday morning ritual whenever Steve and I are together. Usually he whisks the mixture and I cook them while sipping hot coffee, still in my pyjamas. And since breakfast is usually treated as a rushed (or forgotten) affair, it is wonderful to occasionally sit down and eat with the people I love.

I can’t even count how many pancake recipes I’ve tried over the years, but the one I have kept going back to since the first time I made it is Donna Hay’s recipe from Modern Classics 2. I’ve tweaked it in many ways: adding lemon zest or coconut or vanilla, serving it with strawberries or bananas, or ice cream and maple syrup. But one of my favourite combinations so far was the one I made this morning for Father’s Day breakfast – cinnamon pancakes with pears.

The recipe couldn’t be easier, which I think is especially important in the morning before you’re fully caffeinated. The pancakes are beautifully fluffy, the perfect breakfast in my book. This is also my entry for Hay Hay It’s Donna Day this month, lovingly looked after by Bron Marshall, and hosted by the lovely Suzana of Home Gourmets. I can’t wait to see the round up!

Cinnamon Pancakes
Recipe adapted from Modern Classics 2 by Donna Hay
Makes 10

• 2 cups plain flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ cup caster sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 1/3 cups milk
• Butter, for cooking

1. Sift flour, baking powder, cinnamon and sugar together in a medium size bowl.
2. In another smaller bowl, whisk together the egg with the buttermilk, milk and vanilla extract, then whisk the milk mixture into the dry ingredients until smooth.
3. Melt a small amount of butter in a small frypan over medium-low heat. Add about ½ - ¾ cup of the pancake mixture. When small bubbles begin to form over the pancake, carefully flip it over and cook for an additional 2-3 minutes until golden brown. Transfer to a plate and keep warm.
4. Repeat with the rest of the pancake mixture. Serve with maple syrup and pears if desired.

Grand Plan

You know that grand plan I had, the one where I was going to eat breakfast every day? Well it worked for a while, but I soon sunk back into my old ways. I was bored with the breakfast options on offer at home, yet had no time to make something more interesting on a normal morning, between important wardrobe decisions and catching the early train – the only one on which I manage to get a seat! When granola recipes popped up on several blogs that I love, I thought that this could be a great option for me. It could be made in advance and filled with lots of good stuff, unlike mass-manufactured cereals with lists of ingredients you can’t pronounce. It could also be adapted to include the things I like.

But it took me a while to actually get around to making it. It seems like quite a turning point, the day you decide to make your own cereal, like stepping over to the other side, and I just wasn’t ready yet! Even yesterday, when I did make granola for the first time, I was slightly hesitant. Quietly prepared to be converted and knowing that what I was doing – measuring oats and chopping almonds – could be something I do every weekend from now on. And I think I was right, judging by how excited I was about breakfast today. Simply adorned with some chopped strawberries, this granola is wonderful.

I was pleasantly surprised at how quickly and easily it came together, and the amazing smell that wafted through the house as it baked had everyone asking what I was cooking. I adapted the recipe slightly from Molly’s, adding sultanas instead of the chocolate, using macadamia oil, and adding a little vanilla. I am already looking forward to further tinkering with the recipe. Next time I might add some cinnamon, some sunflower seeds, and some dried cherries. And I’m definitely making a double batch!

Oh, and here’s a question for those in and around Melbourne. I’m going to be visiting for eight days in early October. Last time I was there it rained every day and we didn’t get to explore very much, unfortunately. From an insider’s perspective, what should we make sure to see and do? Which markets are the best? And more importantly, where should we eat? I have a special interest in patisseries, chocolate and coffee!



Honey and Almond Granola
Adapted from Orangette

• 3 cups rolled oats
• ½ cup shredded coconut
• ½ cup natural almonds, finely chopped
• 3 tablespoons sugar
• Pinch salt
• 6 tablespoons honey
• 2 tablespoons macadamia oil (or vegetable oil)
• 1 teaspoon vanilla extract
• ½ cup sultanas or other dried fruit, chopped if necessary

1. Preheat oven to 150ºC (300ºF) Combine rolled oats, coconut, almonds, sugar and salt in a large bowl. Stir to combine.
2. In a small saucepan, warm the honey, oil and vanilla, whisking occasionally until combined. Pour over the dry ingredients and stir well.
3. Spread the mixture evenly over a rimmed baking sheet lined with non-stick baking paper. Bake for 20 minutes or until golden, stirring at the halfway point to ensure granola cooks evenly. When it’s ready, remove from the oven and stir well. Cool completely.
4. Transfer to a large bowl, jar or zip-lock bag and stir in sultanas or other chopped dried fruit. Store in an air-tight container and serve with milk or yoghurt.

Head Start

When I was a kid I used to love drawing fruit. I honestly cannot count how many fruit bowls I drew, filled with apples, bananas and a bunch of green grapes draped over the edge. It was like almost like a recurring dream, this desire I had to draw fruit. In my high school photography class, I shot and developed nearly a whole roll of black and white film of still life fruit pictures. While I haven’t drawn one in a long while, the sight of a full fruit bowl still makes me happy.

For the last few days there were two bananas starting to look a little bit speckled in my fruit bowl. I immediately resolved to make banana bread, but I had to wait for them to ripen a little more first. It seems amazing to me that such sad and sorry looking bananas can be transformed into such wonderful baked goods. I’d had my eye on this recipe from the delightful blog Orangette for a little while. Molly seems like quite the banana bread aficionado so I just knew it was going to be grand. The plan became even more perfect when I picked up some candied ginger from the shop the other day for another purpose that never came to fruition. Chocolate and Candied Ginger Banana Bread it would be.

The recipe was so easy to put together, with fantastically rewarding results. I loved the tangy sweetness and jewel-like appearance the candied ginger gave. It’s truly a world away from the banana bread I was used to, perhaps also due to the cake-like texture. It would be wonderful with cream or ice cream for dessert, lovely taken on a picnic for lunch, or for a head start on your chocolate consumption, serve this delicious banana bread for Easter Sunday brunch. Don’t feel bad about it, Molly herself now approves of chocolate for breakfast :)

Banana Bread with Chocolate and Ginger
Adapted from Orangette
Makes 8 thick slices

• 1 cup sugar
• 1 egg
• 115g butter, room temperature
• 2 ripe bananas
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour
• ½ cup hazelnut meal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup dark chocolate, chopped
• 2 tablespoons candied ginger, finely chopped

1. Preheat the oven to 180°C (350°F) and line a loaf tin with baking paper.
2. With an electric mixer, cream the butter and sugar until light and fluffy. Add egg and mix well to combine.
3. Peel the bananas, and place in a bowl. Mash with a fork, then mix in the milk and vanilla extract.
4. In another bowl, sift flour, hazelnut meal, baking powder and baking soda. Add the flour mixture to the butter mixture in three parts, alternating with the banana mixture. Stir by hand until just combined.
5. Stir in the chocolate and ginger until evenly distributed.
6. Transfer the batter into the prepared loaf tin. Bake for 1 hour, or until a skewer inserted into the middle comes out clean.
7. Cool in the tin for a few minutes and then allow to cool completely on a wire rack.

Fruity, Spicy, Sticky

Around this time of year, you can’t visit the shops without seeing chocolate at every turn. There are eggs, bunnies and the occasional chocolate marsupial everywhere you look! But one of my favourite things about the Easter season is warm, toasted hot cross buns slathered in butter. They’ve been tempting me every time I visit my new favourite coffee place, the Bourke St Bakery in Broadway*, and I decided to have a go at making them myself.

I picked a Donna Hay recipe from her book Modern Classics 2, because I’ve had quite a few successes with her recipes in the past. The procedure was easy enough, even for someone who doesn’t have that much experience cooking with yeast. I followed the recipe pretty closely for my first attempt, but I want to make them once more before Easter and add some dried cranberries along with the sultanas. I only encountered problems when piping the crosses. They were a little bit wonky and crooked, so I could definitely use a little more practice on that front.



Overall, I was very impressed with the end result. The buns were just as they should be – fruity, spicy, and sticky with sweet glaze and melted butter. They are, of course best eaten warm, preferably straight out of the oven, or toasted under a hot grill. If you’re feeling indulgent, sandwich a scoop of vanilla ice cream between the two halves of the bun.

* Bourke St Bakery in Broadway is located at 130 Broadway, right next to Kinkos where incidentally, as a graphic design student I also spend a lot of time!

Hot Cross Buns
Adapted from Modern Classics 2 by Donna Hay
Makes 12 (at least)

• 3 x 7g sachets active dry yeast
• ½ cup caster sugar
• 1 ½ cups milk, lukewarm
• 4 ¼ cups plain flour, sifted
• 2 teaspoons mixed spice
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 50g butter, melted
• 1 egg
• 1 ½ cups sultanas
• 1/3 cup candied mixed peel

For the crosses
• ½ cup plain flour
• 1/3 cup water

For the glaze
• ½ cup sugar
• ¼ cup water

1. Place the yeast, 2 teaspoons of the sugar and all of the milk in a large bowl. Set aside for 5 minutes, until the mixture starts to foam. This means the yeast is active.
2. Add the flour, mixed spice, cinnamon, vanilla, butter, egg, sultanas, and mixed peel and remaining sugar to the yeast mixture. Use a butterknife to mix until a nice sticky dough forms.
3. Knead the dough on a lightly floured surface for about 8 minutes, or until it feels elastic.
4. Place in a large oiled bowl, cover with a tea towel and allow to stand in a warm place about 1 hour, or until the dough has doubled in size.
5. Divide the dough into 12 pieces and roll into balls.
6. Line a 23cm (9 inch) square cake tin with non-stick baking paper. Place the dough balls in the tin and cover with a clean tea towel. Allow to stand for 30 minutes in a warm place, until they rise.
7. Preheat the oven to 200°C (400°F). Combine the extra flour and water for the crosses. Place in a piping bag or a plastic bag with the corner snipped off and pipe crosses on the buns.
8. Bake for 35 minutes or until browned and springy to the touch.
9. To make the glaze, combine sugar and water in a small saucepan. Stir over low heat until sugar is dissolved. Brush the hot cross buns with the warm glaze while the buns are hot. Serve warm, with butter.

Pouring Rain

It’s been over a week now, and I’ve managed to eat breakfast every day. I’ve even enjoyed it! Whether it’s a bowl of cereal with yoghurt (I have a strange aversion to milk on cereal, is that weird?), my favourite crusty Italian bread toasted, or even just a delicious juicy peach from the fruit bowl, its nice to establish a routine in the morning, and breakfast is a good one for all the right reasons.

The weather has been pretty dismal, last week especially. It hardly feels like February at all. When it’s pouring rain outside, there’s nothing I like better than baking. I made this coconut bread one evening when the oven was still warm from dinner. It comes together quickly with minimal washing up (no need to bring out the mixer), and cooks in about an hour while you watch TV. It was perfect, because the next morning was drizzly and dark and I stayed in bed quite a lot longer than I should have.

Which brings me to my point – sometimes, breakfast needs to be portable. Whether eaten on the run or saved until you have a second to sit down, this coconut bread will be the highlight of your morning. I’m inclined to take Bill Granger’s advice and “keep slices in the freezer for workdays when you’d rather be in the Caribbean.”

I made this coconut bread once before, but thought a few minor modifications could make it better. This time I used shredded coconut, with a little less cinnamon. I swapped ½ cup of plain flour for wholemeal, but feel free to use the whole 2 ½ cups of plain flour if you’d like. The addition of coconut essence was also used to enhance the flavour. Next time I might use coconut milk in place of milk. A mashed ripe banana, some lime zest, chopped dried cherries or grated chocolate would also go very nicely in there, and I’m looking forward to trying other variations on this great breakfast recipe soon.

Coconut Bread
Adapted from Sydney Food by Bill Granger
Makes 8-10 thick slices

• 2 eggs
• 300mL milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut essence
• 2 cups plain flour
• ½ cup plain wholemeal flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup caster sugar
• 2/3 cup shredded coconut
• 75g unsalted butter, melted

1. Preheat oven to 180°C (375°F) and line a 21x10cm loaf pan with baking paper.
2. Lightly whisk eggs, milk, vanilla extract and coconut essence together in a small bowl.
3. Sift flours, baking powder and cinnamon into a bowl. Add sugar and coconut and stir to combine
4. Make a well in the center and gradually stir in the egg mixture until just combined. Add melted butter and stir until the mixture is just smooth, being careful not to overmix.
5. Pour into prepared load pan and bake for 1 hour, or until bread is cooked when tested with a skewer
6. Leave in the pan to cool for 5 minutes, and remove to cool further on a wire rack. Serve in thick slices, lightly toasted

Impatience (and hunger)

A typical morning for me involves sleepwalking to the kitchen to make coffee, agonizing over what to wear and then having to practically run to the train station. I don’t have much of an appetite in the morning, so often I’ll leave without eating breakfast. I know what they say about breakfast, and I always feel somewhat guilty when I run out for coffee and a muffin on my morning break. With college about to resume for my third and final year of Graphic Design, I thought I’d try and implement some better habits. For the month of February, I’m going to eat breakfast every single day.

I think its safe to say that Bill Granger is the King of breakfast in Sydney – the man built his empire on scrambled eggs! His three restaurants are world-famous, beloved by locals and tourists alike. I haven’t eaten there yet, but the next time I stay overnight in the city, bills will be my first stop for breakfast. His first cookbook Sydney Food tries to capture Sydney’s eclectic attitude to food, and has a great list of produce suppliers. It also has a great chapter all about breakfast.

After the adventures we had this morning in the kitchen, I’m not sure why I was drawn to the crumpets featured in the book. Maybe it was Bill’s claim that home made crumpets had to be tried at least once to compare to their store-bought counterparts, but hours later I’m not so sure. I don’t mind putting in a lot of time and effort for worthy results, but this morning I was disappointed.

I think their success has a lot to do with cooking technique – very, very slowly. In my impatience (and hunger) I was flipping them over too early. My sister Beth was more patient, giving them time to bubble up and dome gorgeously, but when they were flipped over, they too went flat. It was a learning experience for us both, and if we were to ever try this again, we’ve got some tricks up our sleeve.

The winner of the morning however was the maple and walnut butter that I made to serve them with. It had a nutty sweetness that worked well with the crumpets, but would possibly be even better on waffles or pancakes. Of course additions such as chopped dark chocolate, or other kinds of chopped nuts would be wonderful too.

Crumpets
Adapted from Sydney Food by Bill Granger
Makes about 14

• 1 ½ cups milk, slightly warmed
• 1 ½ teaspoons sugar
• 7g sachet dried yeast
• 1 ½ cups plain flour
• pinch of salt
• 1 teaspoon vanilla extract
• ½ teaspoon bicarbonate of soda (baking soda)
• 200 mL water
• Butter, for greasing pan and metal rings

Maple Walnut Butter
• 50g butter, softened
• 2 tablespoons maple syrup
• 1 – 2 tablespoons walnuts, very finely chopped

1. In a bowl, combine the warm milk, sugar and yeast. Set aside for 10 minutes, until the milk starts to bubble, indicating that the yeast is active
2. Sift the flour and salt into a large bowl and make a well in the centre. Add the milk to the flour and beat with electric beaters until completely smooth. Start on the lowest speed because the mixture is likely to splatter.
3. Cover with plastic wrap and stand in a warm place for about 1 hour, or until doubled in volume and full of air bubbles.
4. Mix the bicarbonate of soda with 200mL water, and use electric beaters to combine with the batter.
5. Heat a flat-bottomed non-stick frypan over low heat. Use your finger to grease the inside of a metal ring with butter. Melt a little butter in the bottom of the pan.
6. Spoon mixture into the metal ring, leaving 3-5mm gap from the top. Cook until large bubbles form and burst all over and a skin has formed around the top. It should start to shrink away from the metal ring.
7. Remove the metal ring carefully. Keep a bowl of cold water handy to rinse the hot metal rings.
8. Don’t be in a rush to flip it over, the bottom should be well browned and crispy, and the top should have no liquidy batter remaining.
9. Flip carefully and cook until brown. Serve immediately with maple walnut butter, because they deflate quickly.
10. To make the maple walnut butter, combine butter and maple syrup in a bowl. Use electric beaters to mix until smooth and creamy, then fold in chopped walnuts.

Completely Captivated

Sometimes you find the most wonderful things in the most unexpected places. They catch you off-guard and the moment is made magic because you could never have even dreamed it up. I wouldn't say I'm a romantic person by any stretch but sometimes a girl needs something to take her breath away, make her forget where she's standing and just be completely captivated. But no, I'm not talking about a man right now... I'm talking about a cookbook...mostly :)

I just returned from 10 days in Perth, which is Sydney's little sister all the way over on the west coast of Australia. I stayed with a good friend who gladly let me take over his kitchen and even helped as we cooked all sorts of yummy things. I won't lie, supplies needed to be purchased, but he is now the proud owner of a baking dish, a removable-bottom cake pan and a nifty set of measuring cups and I can only hope that he gets some use out of them now that I've gone. We wandered around the lovely and historic Subiaco, visited two patisseries only to find them both closed, we ate fish and chips on the beach, sat in the gorgeous Kings Park, and I went on my first ever camping trip to Margaret River. It's a small, quaint little town about 300km south of Perth famous for local wine and surfing beaches. We explored Mammoth Cave, which was an incredibly well preserved natural wonder, and watched an amazing sunset over the Indian Ocean, something I've never had the pleasure of seeing for myself before. Unfortunately though, the camera battery died on our first day there, so we didn't get many photos of Margaret River, but stay tuned for photos of the rest of the trip!

It was in this tiny little town that I found a cookbook I've had my eye on for months now, Chocolate and Zucchini by Clotilde Dusoulier, who you all know from her blog of the same name, Chocolate and Zucchini. I couldn't believe that I found the book in Margaret River when I couldn't find it in Sydney! On the car trip home I pored over the pages (and dribbled over the photos) and decided right away on a quiche recipe that would be perfect for a picnic we were planning.



We used what we had on hand to make the quiches, this involved substituting macadamias for the cashews specified in the original recipe, parsley for tarragon and Swiss cheese for Gruyére. The tiny quiches held up perfectly on the picnic. I liked the chunkiness, with each bite a melding of flavours and textures. I had been thinking about putting nuts into a quiche for some time now, and I was more than happy with the result. What's more was that they were easy and fun to make! Thanks Clotilde, if you happen to see this. Your book is a very welcome addition to my growing cookbook collection, and I hope you enjoy your time in Perth this year too!

Chicken and Macadamia Mini Quiches
Adapted from Chocolate and Zucchini by Clotilde Dusoulier
Makes 12

• 1 teaspoon olive oil, plus extra for greasing
• 3 small chicken breasts, cut into 1cm cubes
• 1 teaspoon minced garlic
• 3 ripe tomatoes
• 3 large eggs
• 1 ½ cups milk
• 90g plain flour
• Sea salt and cracked black pepper
• ½ cup Swiss cheese, grated
• 2 tablespoons chopped fresh parsley
• 90g macadamias, chopped roughly

1. Preheat the oven to 220°C (430°F) and use a pastry brush to grease a muffin pan with olive oil.
2. Heat the olive oil in a frying pan over medium-high heat. Add the garlic, stirring for a few seconds before adding the cubes of chicken. Cook until golden and pieces are slightly firm. Allow to cool.
3. Halve and core the tomatoes, discarding the seeds and juice. Dice the flesh into 1cm cubes.
4. Whisk the eggs in a large bowl. Add the milk and whisk again. Sift in the flour, salt and pepper.
5. Add the chicken, cheese, tomatoes, parsley and macadamias and stir with a spoon.
6. Spoon the batter into the prepared muffin pan and bake for about 35 minutes, until golden and puffy. Transfer to a rack for 2 minutes to cool, then unmould to cool completely.

Hoping and Dreaming

I had the most wonderful thought the other day. It made me smile and dream and hope as only ambition can. I love simplicity and most of all, genuine thoughtfulness, and often find more happiness in the little things in life than the so-called milestones. Plus who wants to wait until society obligates you to let people know you care about them. This is why I have mixed feelings toward Christmas and the holiday season. I enjoy the gift giving but not the gift buying.

A sneak peek into the more corporate world of graphic design showed me that it isn’t where I want to be – deadlines for clients you’ve never even met in person! But in this business, it’s all about learning and experience. I may very well end up there for a few years before I can go out on my own and start my own design studio (in a little terrace house with gorgeous wooden floorboards and a fireplace). That’s my dream, and I’ll tell you now, things will be done differently.

In this daydream I was about to start a presentation to a client. It was a project I was excited about, to be working on packaging with an artisan chocolate maker. It was a casual meeting, explaining initial ideas and really getting to know them and their product. In the middle of the table was a plate of freshly baked muffins that I’d made that morning.

It might never happen – who knows what the future will bring – but it got me thinking, it got me hoping and dreaming. And to complete the reverie, I baked some gorgeous blueberry muffins. It was kind of nice to get back to one-bowl basics, since muffins were one of the first recipes I ever cooked. I used Donna Hay’s recipe, but next time I’ll tweak it slightly to be a little more moist, perhaps with some applesauce or yoghurt.

Also, if you haven’t already, go and check out the prizes available for this year’s Menu For Hope. This year I’m offering a fully personalised logo design and development package that I am very excited about! There are only a few days left, so please help us beat last year's amazing total.

Blueberry Muffins
Recipe adapted from Donna Hay
Makes 12

• 2 cups plain flour
• 2 teaspoons baking powder
• ¾ cups caster sugar
• 1 cup crème fraiche or sour cream
• 2 eggs
• 1 teaspoon grated lemon zest
• 1/3 cup vegetable oil
• 1 punnet fresh blueberries

1. Preheat the oven to 180°C (350°F).
2. Sift the flour and baking powder into a bowl. Add the sugar.
3. Place the crème fraiche or sour cream, eggs, lemon zest and oil in a bowl and whisk well until smooth. Stir this mixture into the flour mixture until just combined. Be careful not to overwork the mixture or it will not rise as successfully.
4. Add the blueberries and stir gently.
5. Spoon the mixture into a greased muffin tin. Bake for 12-20 minutes depending on the size of muffins.