Friday, 14 May 2010

Crisp and cold, hot and crusty, light and dark.

Cold frosty mornings, crisp morning air and bright sunbeams hitting the hot crusty bread fresh from the oven.

A photographic study of bread in chairoscuro. There's a word from my art studies many many years ago. (Please ignore the mess :) - I do)

Tuesday, 11 May 2010

Mother's Day brekky and homemade English muffins

This Mother's Day I had a real treat. I have never made crepes before and that is what Beccy made. A cup of rosehip and ginger tea, 3 Banana caramel crepes with a creamy homemade caramel sauce and 2 perfectly poached eggs. this is what real FRESH eggs look like when poached, not in a poaching cup, but slipped straight into boiling water. see how well they hold their shape? Lucky I always have plenty of volunteers to help me eat my big breakfast. It was enjoyed by many. How lucky am I?
See my special Mothers day teacup with the chip? Bought just like that from the school trading table :D
These three are a little "well done" on one side  lol, but nevermind. I used some squat 425g tins as muffin rings. I must say the contents of the tins were pretty yuck! I bought them especially to obtain the large high rings for making muffins. My childhood memories of Big Sister chocolate pudding have been betrayed. It was sweet and not remotely chocolate tasting even though it was "brownish". Luke ate the "stew" in one of the tins and considering he will eat just about anything (including bugs) he said it was disgusting. I should have stuck to tuna cans :).
                                                   The muffins are rather fat lol. but very tasty.

Tuesday, 4 May 2010

Bread with a twist..

Lately I have been making a pullapart style loaf which has been very popular with the kids. I was inspired by one of the techniques in the new Peter Reinhardt bread book. It is quite simple to do and looks impressive. You can use any filling you like. Roll your prepared and risen bread dough out on a large tray and spread your toppings. Roll the dough up into a sausage, then slice along the side leaving one side intact. Flip every second "finger" to the opposite side and give it a half twist. Give the other remaining side fingers a twist too. Leave to rise then bake.

The loaves above are classic ham/bacon cheese and tomato paste with herbs combination. The one below has olive oil and zatar sprinkled over. I also highl recommend garlic butter and cheese ;)

The loaf below is lemon cheesecake with sour cherry jam. Mmmmm... I just threw  a lump of Neufchatel (any cream cheese will do  into the mixer with a big squirt of lemon juice and some sugar until it was spreadable, then drizzled the jam over before rolling and slicing. I like the pull-apart concept as it saves on slicing and devising sandwich fillings. Just grab a chunk and cram it into the lunchbox for school!