tag:blogger.com,1999:blog-87873472024-03-18T20:48:23.213+11:00Sarah CooksSarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.comBlogger1487125tag:blogger.com,1999:blog-8787347.post-21914404673546978242022-01-07T21:14:00.002+11:002022-01-07T22:10:43.821+11:00Cherry Trifle<div style="text-align: justify;">Cherry trifle. Today's recipe is for a massive cherry trifle - layers of brandy soaked sponge cake, cherry jam, cherry compote, cherry jelly, vanilla-bean custard and whipped cream. A creamy dreamy dessert, perfect for summer!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9zZZ_-B9u8k9KcVeJjPAMoWGd4fC8Ww9G6ilk3WcWYiThuQxeh8JCppwWbtQFzWQ8if5SUGm_vNnpVwvwsUCQwcyEB3i52GMl8WzLwgxurwwcAJ6jfmkMNwFubESzqboHFO75_MfE3m2WWFpvPcPupOQ7XWab611twDfcwUAPAeWvB2P9SfY=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Cherry Trifle" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9zZZ_-B9u8k9KcVeJjPAMoWGd4fC8Ww9G6ilk3WcWYiThuQxeh8JCppwWbtQFzWQ8if5SUGm_vNnpVwvwsUCQwcyEB3i52GMl8WzLwgxurwwcAJ6jfmkMNwFubESzqboHFO75_MfE3m2WWFpvPcPupOQ7XWab611twDfcwUAPAeWvB2P9SfY=w480-h640" title="Cherry Trifle" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cherry trifle</td></tr></tbody></table><div><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2022/01/cherry-trifle.html#recipejump">Jump to recipe</a></div><div><br /></div><div style="text-align: justify;">Hah, I know, we've just finished Christmas and I'm sharing a trifle recipe. If I were a more organised blogger, I'd have made and tested this months ago, and posted about it weeks in advance of Christmas. But, I came up with this trifle recipe for our actual Christmas dinner, so here it is now. I figure that here in Australia we still have almost two months of summer (and cherry season) ahead, and many of us will be having outdoor gatherings and picnics (if any at all), so this recipe may come in handy. But most importantly, I just really loved this trifle and wanted to record the recipe here!</div><div><br /></div><div>So, leading up to Christmas I was trying to figure out what dessert to make for our family dinner, and was endlessly texting back and forth with fellow food-loving friend Clarice to discuss different dessert options for our respective Christmas meals (hers in the wintry northern hemisphere, mine in the summery southern). Following last year's lovely <a href="https://www.sarahcooks.com.au/2021/12/christmas-2020.html">roasted peach and jelly trifle</a>, I was definitely thinking trifle, and preferably a summery version. (Something similar to my <a href="https://www.sarahcooks.com.au/2010/01/passionfruit-mango-and-mascarpone.html">Passionfruit, Meringue and Mascarpone trifle</a> from 11 years ago). I then thought it might be a good opportunity to try Nigella's <a href="https://www.nigella.com/recipes/rhubarb-and-custard-trifle">Rhubarb and Custard Trifle</a> in <i>Cook, Eat, Repeat</i><u style="font-style: italic;">,</u> (not quite summery, but a trifle nonetheless, and rhubarb is still widely available in the supermarkets). The decision was made, for a minute. And then, Sandra received a beautiful two kilogram gift box of cherries from her work as a Christmas gift - it had to be cherries!</div><div><br /></div><div>Nigella actually has a cherry trifle recipe in her seminal book, <i>How to be a Domestic Goddess</i>, which I read through after I decided on a cherry trifle. Strangely, despite having used and read the book widely over the last seventeen (!) years, I'd never really noticed the cherry trifle recipe before (even though I can easily recall the recipes for the two other trifles in the book). It sounds like it would be nice - trifle sponges sandwiched with cherry jam, soaked with brandy, topped with fresh pitted cherries, topped with vanilla bean-brandy custard and whipped cream, and garnished with toasted almonds and a cherry jam glaze. I thought of trying the recipe out as is, but after much deliberation I ended up doing my own thing. I didn't have enough brandy to follow the recipe exactly, the yolk-to-milk ratio seemed awfully high, her method of infusing vanilla and brandy into the custard seemed to miss out on scraping the expensive vanilla seeds into the custard, I thought cooked cherries would be nicer than raw, and I couldn't figure out a suitable Australian alternative for a store bought trifle sponge. Also, the picture in the book has a very homely feel, but I'm not too embarrassed to admit that I'm superficial and wanted something that looked a bit more Instaworthy.</div><div><br /></div><div>(While I self-indulgently blab on about this thought process in far too much detail, may I remind you that I now always include a "jump to recipe" link on each of my recipe posts, so I don't feel guilty about my wordiness here, and blithely ignore any people on Twitter who "edgily" recycle the joke that introductions on FREE recipe blogs are too long).</div><div><br /></div><div>Wait, where was I? Oh yes, that's right, back to my trifle. So, I started with supermarket sponge cake, halved it and spread it with cherry jam, layered them it a trifle bowl and poured brandy over. I pitted cherries and steeped the pits in cream in the fridge overnight (<a href="https://www.seriouseats.com/cherry-pit-whipped-cream-recipe">Stella Parks' idea</a>, adds a little extra flavour) for the topping. I cooked the cherries in water and lemon juice, and made a jelly from the juices. (Like in <a href="https://www.sarahcooks.com.au/2021/04/beatrix-bakes-cookbook.html"><i>Beatrix Bakes</i> Notorious Black Forest Cake</a>). I arranged the cooked cherries over the sponges in the bowl, and once the jelly had firmed up enough that it wouldn't just soak through to the bottom of the bowl, I poured it over the cherries. (Like in Nigella's magnificent <a href="http://sarah-discovers-how-to-eat.blogspot.com/2005/07/wednesday-night-dinner.html">rhubarb, muscat and mascarpone trifle from <i>How to Eat</i></a>). </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLmTpUA9jxkHEzB6h__BzJW0SgT_QkFTnCpSlPT6Y_Pr-QyTMbM1wKVukA2JezUGgqb7Mc-q07Gbtq8Wi_hRsrzxptC6Ja2jmRRyQfk26h9AatAO8-xGljlZFhHWKm3wG3y1TcIuIQhNFSojYfLxstSkR54D4W9a6LDmJGjtc-K-6_UXUWNaA=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Cherry and cherry jelly layer" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLmTpUA9jxkHEzB6h__BzJW0SgT_QkFTnCpSlPT6Y_Pr-QyTMbM1wKVukA2JezUGgqb7Mc-q07Gbtq8Wi_hRsrzxptC6Ja2jmRRyQfk26h9AatAO8-xGljlZFhHWKm3wG3y1TcIuIQhNFSojYfLxstSkR54D4W9a6LDmJGjtc-K-6_UXUWNaA=w640-h640" title="Cherry and cherry jelly layer" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cherry and cherry jelly layer</td></tr></tbody></table><br /><div>I let the whole thing set in the fridge overnight, and the next day I made a vanilla bean custard (I used the ratios from the <a href="https://www.nigella.com/recipes/rhubarb-and-custard-trifle">rhubarb and custard trifle in Nigella's <i>Cook Eat Repeat</i></a>) and layered it on top. Traditional custard / crème anglaise recipes have you heat the milk or cream with vanilla in a pot, pour all the hot cream over the beaten egg yolks and sugar, and rinse out the pot before pouring the whole mixture back in the pot and cooking until thick. I can never be bothered with all that cleaning! I just whisk a scoop or two of the hot cream into the egg yolk mixture to temper them, before pouring that mix back into the pot, stirring it together and cooking from there. Far easier.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK2GPbT8M0V05maOKAA4zM03zgdBXIogDKULz9kz7dRwjnFDEXtq4zmvf7acAD2GvYvwseBlcLbuOWLZf_6k4DYZtmHl-HoOmcVVxIBMwMDgT0e8TApqOx4hesc-D_pFlfzt84wVRWn4byndyfnpnHcYYoE3p7jPR2I4yc2EmnLLMmD0XDS8k=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Vanilla bean custard layer" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK2GPbT8M0V05maOKAA4zM03zgdBXIogDKULz9kz7dRwjnFDEXtq4zmvf7acAD2GvYvwseBlcLbuOWLZf_6k4DYZtmHl-HoOmcVVxIBMwMDgT0e8TApqOx4hesc-D_pFlfzt84wVRWn4byndyfnpnHcYYoE3p7jPR2I4yc2EmnLLMmD0XDS8k=w480-h640" title="Vanilla bean custard layer" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vanilla bean custard layer</td></tr></tbody></table><div><br /></div><div>I then strained the cherry pits out of the cream that I'd stashed in the fridge, and whipped it to make the topping. (The cherry pits only add a really mild flavour and colour to the cream, but you're pitting them anyway so why not get a little extra out of them?) </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVu4GnCtAXxeYG-jsjDxAo5TOYE0nYk9fBcDc8ghOVSZasfoJ0MXEiE-ohcDi-hzSZCVr7MRHXnjWtoXa_-lcgvu1u31Q_2ce21ClwKDylOhzUl80ILNCr_8DrPmk72AO8R60fs-Sxc59j7_KrTUXbY_c7YJgRr01zW3OoUU-m2peN0AjuQGs=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Whipped cream" border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVu4GnCtAXxeYG-jsjDxAo5TOYE0nYk9fBcDc8ghOVSZasfoJ0MXEiE-ohcDi-hzSZCVr7MRHXnjWtoXa_-lcgvu1u31Q_2ce21ClwKDylOhzUl80ILNCr_8DrPmk72AO8R60fs-Sxc59j7_KrTUXbY_c7YJgRr01zW3OoUU-m2peN0AjuQGs=w426-h640" title="Whipped cream" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whipped cream, custard layer</td></tr></tbody></table><div><br /></div><div>I decorated the finished product with toasted flaked almonds and some more fresh cherries. TADAH!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgU-P8WryVH6U61afsUSdSR1r_Lb8iuGg0xfuEW7f7lfY7E4CmO-W5igU2qBoeGdRm8q_40YqI5buWFkItVNatEqkuzhFcNsgfYr-iVWLDK6N8tVVyxQMNGrHPkprYVsrpEZDmnpSAigSDqVrNu5dwan4L2-GljZNr7YWlHxsifQg30q1ftCCI=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Cherry trifle topping" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgU-P8WryVH6U61afsUSdSR1r_Lb8iuGg0xfuEW7f7lfY7E4CmO-W5igU2qBoeGdRm8q_40YqI5buWFkItVNatEqkuzhFcNsgfYr-iVWLDK6N8tVVyxQMNGrHPkprYVsrpEZDmnpSAigSDqVrNu5dwan4L2-GljZNr7YWlHxsifQg30q1ftCCI=w640-h640" title="Cherry trifle topping" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cherry trifle topping</td></tr></tbody></table><br /><div>I really loved the trifle! From an appearance perspective, I thought it had a good balance between homely deliciousness and Insta-worthy layers, without it being OTT like one of those intense perfectly aligned trifles you see on magazine covers at Christmas that are all bright colours, right angles and improbable ingredients that won't absorb the liquid and meld deliciously into the trifle. (Wagon wheels? Macarons? Whyyyyy?)</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPwi7-MZisXeEq0pkQKudA3jK8aStwjPhePBce0kb2gsF3MwZZ0TOu-jsjthyI3Ia8FSxfmmJttn8UD2yzgvcICp91jgwaSo59XXVb6Dg_xUau5KBBtlYAWICh8-wxvaxxqGHbq1WNWe41Re1Y4DbgO-l8h2fPi8gy1tdiGgARYvFotNiSNAY=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Cherry trifle" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPwi7-MZisXeEq0pkQKudA3jK8aStwjPhePBce0kb2gsF3MwZZ0TOu-jsjthyI3Ia8FSxfmmJttn8UD2yzgvcICp91jgwaSo59XXVb6Dg_xUau5KBBtlYAWICh8-wxvaxxqGHbq1WNWe41Re1Y4DbgO-l8h2fPi8gy1tdiGgARYvFotNiSNAY=w480-h640" title="Cherry trifle" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cherry trifle</td></tr></tbody></table><div><br /></div><div>The flavours were beautiful too - the sweet and juicy cherries, the fragrant and smooth vanilla bean custard, all melding into the boozy sponge. It's really a classic British-style trifle! It is quite a bit of work, but you can (nay, must) split up the work over a couple of days, and the end result really is beautiful and impressive. Read the recipe carefully before you get started, and enjoy!</div><div id="recipejump"></div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><blockquote><b>Cherry Trifle</b><div>A recipe by Sarah Cooks, cherry compote and jelly adapted from <i>Beatrix Bakes </i>(Natalie Paull), vanilla bean custard adapted from <i><a href="https://www.nigella.com/recipes/rhubarb-and-custard-trifle">Cook Eat Repeat</a> </i>(Nigella Lawson)</div><div><br /></div><div><b>Ingredients</b></div><div><i>For the cake & jam layer</i></div><div>1 x store-bought sponge cake layer, approx. 250grams (you may need slightly more or less depending on the exact size of your trifle bowl, most supermarket cakes come in packs of 2 anyway so you will have extra cake on hand)</div><div>100 grams (approx) cherry jam (I used Bonne Maman brand)</div><div>60 millilitres brandy</div><div><i>For the topping</i></div><div>500 millilitres cream</div><div>3 tablespoons flaked almonds</div><div>12 extra cherries</div><div><i>For the cherry compote</i></div><div>800 grams cherries</div><div>60 grams caster sugar</div><div>100 grams water</div><div>Juice of 1 lemon</div><div><i>For the cherry jelly</i></div><div>Orange or mandarin juice (if required, see recipe)</div><div>6.25 grams gold-strength leaf gelatine, or 10 grams titanium-strength leaf gelatine</div><div><i>For the custard</i></div><div>600 millilitres cream</div><div>1 vanilla pod</div><div>6 egg yolks</div><div>8 teaspoons (40 millilitres) caster sugar</div><div>4 teaspoons (20 millilitres) cornflour</div><i>1 x 20cm diametre trifle bowl</i><div><br /></div><div><b>Method</b></div><div><i>To make the cake and jam layer</i>, gently slice the brown edges off the sides of the cake (not strictly necessary, but it makes the finished layers look prettier), and slice the cake in half horizontally. Spread one cake with the cherry jam. Pour half the brandy into your trifle bowl, and place the cherry jam-covered cake half into the bowl. Place the other cake half on top, and pour the remaining brandy over. You want the cakes to fit exactly into the bowl, so if they are too big trim the edges, and if they are too small, cut slices from the second cake to fit into the gaps and squish them in. Sorry for being vague, it really depends on the size of your trifle bowl and the cakes themselves.</div><div><i>To make the cherry compote</i>, wash and pit the cherries. Place the cherry pits in a non-reactive container, pour the 500ml cream over, cover, and refrigerate overnight.</div><div>Place the caster sugar, water and lemon juice in a medium saucepan and boil for 1 minute. Add the pitted cherries and cook on a high heat for another 2 minutes, or until the cherries start to break down and release their juice. Strain the cherry juice into a jug - you need 250ml. If you don't have enough, squish down gently on the cherries to release more juice, and if you still don't have enough, add orange or mandarin juice to make it up to 250ml.</div><div>Arrange the cooked cherries in a layer over the cake/jam/brandy in the trifle bowl and set aside.</div><div>Soak the gelatine leaves in cold water until softened, then squeeze them out. Add the gelatine to the hot cherry juice and whisk in. Allow to cool until thickened and almost set. (You can speed this process up in the fridge, but not the freezer or the jelly will go weird and crunchy). Pour the thick jelly sludge over the cherries in the trifle bowl, cover the bowl with clingfilm and refrigerate overnight.</div><div><i>To make the vanilla-bean custard</i>, place the cream in a medium saucepan. Split the vanilla pod open with a knife and scrape out the seeds into the cream, and put the pod in the pot too. Heat over a low-medium heat until it starts to simmer. Turn the heat off, place a lid on and allow to infuse for 30 minutes. Whisk together the egg yolks, cornflour and caster sugar. Pour a couple of scoops of the warm cream over the egg yolk mixture and whisk to combine. Pour this mixture back into the pot with the rest of the cream. Cook over a low heat, stirring constantly, until thickened. Remove from the heat immediately and pour into a jug or bowl. Press a sheet of clingfilm or wet greaseproof paper against the surface of the custard and allow to cool completely. Scrape the cold custard into the trifle bowl and smooth out with a spatula.<br /><i>To decorate and finish the trifle</i>, toast the almonds in a dry frying pan until lightly golden brown. Place in a bowl or plate and set aside to cool. Sieve the cherry pits out of the cold cream. Whisk to soft peaks. Spread the whipped cream into the trifle bowl, arranging some pretty whirls and swirls if you like. Arrange the 12 extra cherries around the border of the bowl. Sprinkled the toasted and cooled almond flakes around the centre. Stand back and admire your masterpiece. You can serve it now, or cover it loosely with clingfilm and refrigerate until time to serve. (Try to take it out of the fridge at least 30 minutes before eating for optimal texture, but it's always good).<br />Makes one big trifle, serves 8-12</div></blockquote>
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<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com7tag:blogger.com,1999:blog-8787347.post-65977923878220366472021-12-22T22:16:00.001+11:002021-12-22T22:16:56.084+11:00Christmas 2020<p style="text-align: justify;">Hello hello! Can you believe Christmas is just THREE DAYS AWAY? This bizarre year seems to have gone by both at a snail's pace but also at breakneck speed. Phew. I just realised I never blogged Christmas 2020, and desperately want to blog it now. I obviously posted all about it on <a href="https://www.instagram.com/sarahcooksblog">Instagram</a> and Instagram Stories, but I really felt the need to record it properly here on ye olde blog. I'm always on <a href="https://www.instagram.com/sarahcooksblog">Instagram</a> and genuinely love using it like a food diary, and sharing those "slice of life" type posts that used to be a mainstay of old-school food blogging. However, for me things aren't really official unless they're on the blog! And I figure that in years to come I'll want to look back and see what I did in Christmas 2020. So here we go!</p><p style="text-align: justify;">So, December 2020. Melbourne was coming out of its long second lockdown and enjoying extremely low COVID cases and many donut days - with no idea that Delta and four further lockdowns were lurking around the corner. The weather was warm, we were tentatively catching up with friends and family again and life was good! It was also our first Christmas with little Maya, and even though she was too little to remember it, we wanted to make it special.</p><p style="text-align: justify;">We got these cute <b>Christmas decorations</b> from Target, which I loved because they're teeny tiny German Christmas market stalls!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVd2vFgzRtZmYfoEe8OqefeYM4PAZzxgtomFQTbQf7Kp_9CRPuIcLQJXHqkySnANfPAmq-F4BePvlhfNE5oOgu6Jybm4brPiBMPOVv-uM3E1qwGU3fCQHvXga1-8jepWAO1eO5KgFogske3QhJ_LdaLpWj8rurTmmHfeDtb26fidGvrfdgkvg=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Christmas decorations" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVd2vFgzRtZmYfoEe8OqefeYM4PAZzxgtomFQTbQf7Kp_9CRPuIcLQJXHqkySnANfPAmq-F4BePvlhfNE5oOgu6Jybm4brPiBMPOVv-uM3E1qwGU3fCQHvXga1-8jepWAO1eO5KgFogske3QhJ_LdaLpWj8rurTmmHfeDtb26fidGvrfdgkvg=w640-h640" title="Christmas decorations" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Christmas decorations</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfegH6sD27qD6yehP7Ucgu_cv4foZkI84UU3FyBHEJxJioGq2CCg9PzfEJ8nlhKGCzDL9LFihlFWA4oVAMljV1vMY5smZhEVnkTJnRBTr71LZPe38dk9A7PCiTN6U6SYN2lz96GiuhwC128qMzFwm-iFKSxuKq6QFiMff5TuX0eLAPzEXvIUg=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Christmas decorations" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfegH6sD27qD6yehP7Ucgu_cv4foZkI84UU3FyBHEJxJioGq2CCg9PzfEJ8nlhKGCzDL9LFihlFWA4oVAMljV1vMY5smZhEVnkTJnRBTr71LZPe38dk9A7PCiTN6U6SYN2lz96GiuhwC128qMzFwm-iFKSxuKq6QFiMff5TuX0eLAPzEXvIUg=w640-h640" title="Christmas decorations" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A little sweet stall!</td></tr></tbody></table><p style="text-align: justify;">I baked quite a few <b>Christmas cookies</b> - <a href="https://www.sarahcooks.com.au/2019/12/numakronen-hazelnut-macaroons.html">Nußmakronen</a>, <a href="https://www.sarahcooks.com.au/2016/12/vanillekipferl.html">Vanillekipferl</a>, Spekulatius, and even some baby-friendly teething biscuits using the pretty moulds that my sister-in-law sent us from Germany. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqE7fuyj9oo4Sk30emAdmfZtYZwDJ5DvY8hFeeREJ_rHQLYTjpLHVrfNTC1fYOt3gps507OTSiVHVLMDmnHCej5pWTppULdG7yNzMmGDIcrOQa8F9TsVBmnPHMaecIRWOUnRYBfv05AXDdWVJKzTUTYAkceU6AKNS6tWMNS6AF00Jg6hmnUBk=s1406" style="margin-left: auto; margin-right: auto;"><img alt="Baby-friendly banana teething biscuits" border="0" data-original-height="1406" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqE7fuyj9oo4Sk30emAdmfZtYZwDJ5DvY8hFeeREJ_rHQLYTjpLHVrfNTC1fYOt3gps507OTSiVHVLMDmnHCej5pWTppULdG7yNzMmGDIcrOQa8F9TsVBmnPHMaecIRWOUnRYBfv05AXDdWVJKzTUTYAkceU6AKNS6tWMNS6AF00Jg6hmnUBk=w512-h640" title="Baby-friendly banana teething biscuits" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby-friendly banana teething biscuits</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1_ZMDeea-S0dcVkz8WnBSXglNraPSQ7yG0kfMzGvh_879F5OfqXJKVLegPJ192czgtIWJddscgz6UU_yRvlO73ZmwP3WflZ4Icvrm53LLh1bn0nT0d8cGk0yFmhIYNopf43xxg2hi4ectevEJ668BZ9KRRbYwmnjsyq0IaEdW8DuzcQDeeBc=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Spekulatius" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1_ZMDeea-S0dcVkz8WnBSXglNraPSQ7yG0kfMzGvh_879F5OfqXJKVLegPJ192czgtIWJddscgz6UU_yRvlO73ZmwP3WflZ4Icvrm53LLh1bn0nT0d8cGk0yFmhIYNopf43xxg2hi4ectevEJ668BZ9KRRbYwmnjsyq0IaEdW8DuzcQDeeBc=w640-h640" title="Spekulatius" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spekulatius</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhs2v6p78Lk7O4fJWBnHxX6GV_ekg9eTUhFrvTNgLV1GEnG05C9PvgHFrqCNb8uSnMzM0hnkskc-xm6VuzUGr_0_B-3H6Ay1COfKU8ioYDYSv8voCginei_ewHQGl0N95-PumQr4C8mom_aLosNp-VomYyuf_AxiZ3nBafhXz4tCuGfqaxZU4s=s1267" style="margin-left: auto; margin-right: auto;"><img alt="Vanillekipferl, Nussmakronen" border="0" data-original-height="1267" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhs2v6p78Lk7O4fJWBnHxX6GV_ekg9eTUhFrvTNgLV1GEnG05C9PvgHFrqCNb8uSnMzM0hnkskc-xm6VuzUGr_0_B-3H6Ay1COfKU8ioYDYSv8voCginei_ewHQGl0N95-PumQr4C8mom_aLosNp-VomYyuf_AxiZ3nBafhXz4tCuGfqaxZU4s=w568-h640" title="Vanillekipferl, Nussmakronen" width="568" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.sarahcooks.com.au/2016/12/vanillekipferl.html">Vanillekipferl</a>, <a href="https://www.sarahcooks.com.au/2019/12/numakronen-hazelnut-macaroons.html">Nussmakronen</a></td></tr></tbody></table><p style="text-align: justify;">And here's my first Bunter Teller!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihL-QaQq5P_WEzGZzoFa-0ysCt5VwVCV8A36S3wthhByfyqSGs995RfRx0cD7ULpW-vl7vc_tJo3LImLVlqaosH8-fQ8SkQihPN4HRuqwmiVtoNti76pKcvXCn8c5TkYjsM2LONRrX5Aq_6YPY9SLiv-t5DRUH6gvKjKdUq8gEolOvZn2kX1E=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Bunter Teller" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEihL-QaQq5P_WEzGZzoFa-0ysCt5VwVCV8A36S3wthhByfyqSGs995RfRx0cD7ULpW-vl7vc_tJo3LImLVlqaosH8-fQ8SkQihPN4HRuqwmiVtoNti76pKcvXCn8c5TkYjsM2LONRrX5Aq_6YPY9SLiv-t5DRUH6gvKjKdUq8gEolOvZn2kX1E=w640-h640" title="Bunter Teller" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bunter Teller</td></tr></tbody></table><p style="text-align: justify;">I bought my first <b>panettone</b> - a cute little mini-Galup brand one. Delicious!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGHtaJWRWb4_WEm1iBOzC3TkW2E2hhPQp7Q3vkcrbJm1QN692cV79mNWZ1TZcyZfiPlhqk4VSzjgGW-fKG8EjD_54RWZIh-UgJik65ytc_9u0ZtU0jVHCI9IZZuDpEjjiV0yJsQW53vcSzAVtnRD_K0ANTOuX2as1rWxawroxvw6mz_DCIshU=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Galup Panettone" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGHtaJWRWb4_WEm1iBOzC3TkW2E2hhPQp7Q3vkcrbJm1QN692cV79mNWZ1TZcyZfiPlhqk4VSzjgGW-fKG8EjD_54RWZIh-UgJik65ytc_9u0ZtU0jVHCI9IZZuDpEjjiV0yJsQW53vcSzAVtnRD_K0ANTOuX2as1rWxawroxvw6mz_DCIshU=w480-h640" title="Galup Panettone" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Galup Panettone</td></tr></tbody></table><br /><div style="text-align: justify;">I gave some gorgeous <b><a href="https://siskochocolate.com/">Sisko</a> chocolate trees</b> as gifts. I love this fabulous chocolaterie - their hot choccies are amazing by the way!</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiuoxUeN6u_yz3yOy5vQjwM6L0DtvsH_OIdHwzHCN4qWBjCx7DPCKjbYr0o4fjw2lZSdoF58iguLvOYTVHXodra2RjDYjIoJUYol-sA-FaWFKSFQYBhz7f9E-izlNiS4ZNaHlJYMA1VbMRSLB-K1z9fzEfwVX1E_eHTKoZD1wgzHQoGoTL3BX4=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Sisko Chocolate Trees" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiuoxUeN6u_yz3yOy5vQjwM6L0DtvsH_OIdHwzHCN4qWBjCx7DPCKjbYr0o4fjw2lZSdoF58iguLvOYTVHXodra2RjDYjIoJUYol-sA-FaWFKSFQYBhz7f9E-izlNiS4ZNaHlJYMA1VbMRSLB-K1z9fzEfwVX1E_eHTKoZD1wgzHQoGoTL3BX4=w640-h640" title="Sisko Chocolate Trees" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sisko Chocolate Trees</td></tr></tbody></table><br /><div style="text-align: justify;"><span style="text-align: left;"><a href="https://phillippas.com.au/">Phillippa's bakery</a> was selling </span><b style="text-align: left;">Stollen</b><span style="text-align: left;"> BY THE SLICE at the farmers' market, and I had to try it! (Their mince pies are my absolute favourite). It was so good, highly recommend. It was also good to be able to buy just one slice rather than having to buy and finish an entire loaf.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYYV7PbdxG5SKlwL-8wqYMb-Y8jMf1l9OOAtbQOw3EYvIcSLYsWMBb7KwQCppcyM-DwwnN6AqocgjFBATN7MoS1YfEtXUL6nKElrOXH2Hc9fQ5dGM-jdYlrbgrnwSw0b-vfyPVnXpr1GLmh-lv_V_EMidvFe0S0Q0vSJr_xW0hQnXwTAPSf-E=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Philippa's Stollen" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYYV7PbdxG5SKlwL-8wqYMb-Y8jMf1l9OOAtbQOw3EYvIcSLYsWMBb7KwQCppcyM-DwwnN6AqocgjFBATN7MoS1YfEtXUL6nKElrOXH2Hc9fQ5dGM-jdYlrbgrnwSw0b-vfyPVnXpr1GLmh-lv_V_EMidvFe0S0Q0vSJr_xW0hQnXwTAPSf-E=w480-h640" title="Philippa's Stollen" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Phillippa's Stollen</td></tr></tbody></table><br /><div style="text-align: justify;"><span style="text-align: left;">We were still too nervous to go out and do a lot of social stuff, (and tired with the baby), but I wanted to do some special Christmas activities at home, so the Sunday before Christmas I did a little </span><b style="text-align: left;">German Christmas market day </b><span style="text-align: left;">and served Christmas market food at each meal</span><span style="text-align: left;">! We had waffles and whipped cream for breakfast, <a href="https://www.sarahcooks.com.au/2016/07/kartoffelpuffer-german-potato-pancakes.html">Kartoffelpuffer</a> and soup for lunch, and <a href="https://www.sarahcooks.com.au/2018/07/gluhwein-german-mulled-wine.html">Glühwein</a> and Bratwurst for dinner. Actually cute and fun and delicious! (You can read about my most recent visits to <a href="https://www.sarahcooks.com.au/2018/12/christmas-markets-in-germany.html">German Christmas markets back in 2018</a>, I miss them so much!)</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjM0a2H80_bpgFufwvKuLI0yicyTQRoiI0LG5F00-cyRZ3j4u98Q9B0y-vQnLab3HdqC87OvFr1kMyhBHTVls8tt6VB84Yc76Xsu6cuoZxAsT8-ajiYTstgaqE0M1RrB2_gVQUZPWMfd0dHj_GF36JB9BHmZ0-dJV1SYt8jwFzOVWNvc9KAtcQ=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Bratwurst, Bread rolls, Sauerkraut" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjM0a2H80_bpgFufwvKuLI0yicyTQRoiI0LG5F00-cyRZ3j4u98Q9B0y-vQnLab3HdqC87OvFr1kMyhBHTVls8tt6VB84Yc76Xsu6cuoZxAsT8-ajiYTstgaqE0M1RrB2_gVQUZPWMfd0dHj_GF36JB9BHmZ0-dJV1SYt8jwFzOVWNvc9KAtcQ=w480-h640" title="Bratwurst, Bread rolls, Sauerkraut" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dinner: Bratwurst im Brötchen with Sauerkraut</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgD_2hHd9pf_frrwEVjOwZ3lU8SLDqMDdF8JUXvH7xKtyhNbw4nddxxrVZGjFFMQq9dEWoY2Bq3L1ltefoFO8y21vj5LoeT4x5Su9zE228UoQBm02Pyz1oS4mBIQlwf8HZD9YuifwYG7DjbA5ijR059JPxJJSTCzQilb6-SIYsTqfhodtkRMzQ=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Glühwein" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgD_2hHd9pf_frrwEVjOwZ3lU8SLDqMDdF8JUXvH7xKtyhNbw4nddxxrVZGjFFMQq9dEWoY2Bq3L1ltefoFO8y21vj5LoeT4x5Su9zE228UoQBm02Pyz1oS4mBIQlwf8HZD9YuifwYG7DjbA5ijR059JPxJJSTCzQilb6-SIYsTqfhodtkRMzQ=w640-h640" title="Mulled wine" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.sarahcooks.com.au/2018/07/gluhwein-german-mulled-wine.html">Glühwein</a> - mandatory</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGymonj9griUS5B6s5da4vNtBAOOq_uyZbeM1uOg-9XDVZrW26lKpKnZZdS6mnmUyPzHZSzflyQUaO-MNb5XPu9KfnYen7p5ND00LWxGtjqxXDOWBk16XKK_1a6nJLNSPqAQvorfmxlCkZl3opr2HmfUy84Ioikh-1R49itrHQK2br1wKTM8A=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Kartoffelpuffer with chicken soup and apple sauce" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGymonj9griUS5B6s5da4vNtBAOOq_uyZbeM1uOg-9XDVZrW26lKpKnZZdS6mnmUyPzHZSzflyQUaO-MNb5XPu9KfnYen7p5ND00LWxGtjqxXDOWBk16XKK_1a6nJLNSPqAQvorfmxlCkZl3opr2HmfUy84Ioikh-1R49itrHQK2br1wKTM8A=w480-h640" title="Kartoffelpuffer with chicken soup and apple sauce" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lunch: Kartoffelpuffer with chicken soup, apple sauce, crème fraiche and chives</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRZCyaWvXS3WgqAXqx4QDRpYWGETc85N0aIM1l9Ee9G6JBy46WtUFaS9U-dGCz4i44I0UMurnULndkCjHtZI1Av29YirAIvx8l7Dx1FL9Ic9r4BXoPjkOGu9cS27P0VoulD5xyl9l93M6-_akmbGT3GqZUCUsqbr7hfOUWEPKqIUqApeQdBnc=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Breakfast: Waffles" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRZCyaWvXS3WgqAXqx4QDRpYWGETc85N0aIM1l9Ee9G6JBy46WtUFaS9U-dGCz4i44I0UMurnULndkCjHtZI1Av29YirAIvx8l7Dx1FL9Ic9r4BXoPjkOGu9cS27P0VoulD5xyl9l93M6-_akmbGT3GqZUCUsqbr7hfOUWEPKqIUqApeQdBnc=w480-h640" title="Waffles" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breakfast: Waffles!</td></tr></tbody></table><br />We also bought a Christmas gift box of Reed avocados from <b>Barham Avocados</b>. Treat yoself!</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNKN7YH0Q7qE-P-fQLQQGhhXicx-0N30mQuPXeiKjlG82mou3CquNnbw0DT-LZ2AsDmAL30ouTfRDGevuUrKzcRm7ZGdyqSxFOGQshkm0oLJettsXhhN-KTUdybgqZgkz446rIP1_AxX3dYsvG-tvFtBud-693A4mcuU1301j6YCv6RIl-7vw=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Barham Avocados Christmas Avocados" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNKN7YH0Q7qE-P-fQLQQGhhXicx-0N30mQuPXeiKjlG82mou3CquNnbw0DT-LZ2AsDmAL30ouTfRDGevuUrKzcRm7ZGdyqSxFOGQshkm0oLJettsXhhN-KTUdybgqZgkz446rIP1_AxX3dYsvG-tvFtBud-693A4mcuU1301j6YCv6RIl-7vw=w480-h640" title="Barham Avocados Christmas Avocados" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Barham avocados</td></tr></tbody></table><p style="text-align: justify;">Here's a random <b>Christmassy hot chocolate</b> in an old Glühwein mug.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDOPuYA3vUggBkWV2IBjcuRAJ8eTpnksKupgspCy5Sbd13atI0AAuPb45pCMDmLAwlsCuq6WWb0JpTTW2_usfrD7G2ihq44512zo3DnTZZdu1VdCr4bOi67wOAPEa_Hr-ZHj_17BGkXTK0QRVO9ws6jbES7PW_dCfSPccze5TtuCqRJdSZlRw=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Hot chocolate" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDOPuYA3vUggBkWV2IBjcuRAJ8eTpnksKupgspCy5Sbd13atI0AAuPb45pCMDmLAwlsCuq6WWb0JpTTW2_usfrD7G2ihq44512zo3DnTZZdu1VdCr4bOi67wOAPEa_Hr-ZHj_17BGkXTK0QRVO9ws6jbES7PW_dCfSPccze5TtuCqRJdSZlRw=w480-h640" title="Hot chocolate" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hot chocolate</td></tr></tbody></table><p style="text-align: justify;">On Christmas Eve, we had a regular dinner at home (actually totes delicious delivery from Malay Kitchen), and followed it with a little <b>chocolate cherry pavlova</b>. So festive! (It was a reduced-quantity version of Nigella's <a href="https://www.nigella.com/recipes/chocolate-raspberry-pavlova">chocolate raspberry pavlova</a> from <i>Forever Summer</i>, with cherries instead of raspberries).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWLQlkdSPEsoJ_KJLKN6hDwlcLN7PzoLblPwhw6ifm3VdmT6GtB2316YsVg20UQkoyF8zpvybl1P27MAtanDNgJUZx1IZEhyMc2COhu13g4SpvtOnM1AnH6Whvf6MaL_3myjKiAznG4JZeNthG87Z0QXwKi0XlkyPGouU04yTFSm0lba9huc0=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate cherry pavlova" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWLQlkdSPEsoJ_KJLKN6hDwlcLN7PzoLblPwhw6ifm3VdmT6GtB2316YsVg20UQkoyF8zpvybl1P27MAtanDNgJUZx1IZEhyMc2COhu13g4SpvtOnM1AnH6Whvf6MaL_3myjKiAznG4JZeNthG87Z0QXwKi0XlkyPGouU04yTFSm0lba9huc0=w640-h640" title="Chocolate cherry pavlova" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate cherry pavlova</td></tr></tbody></table><p style="text-align: justify;">For Christmas day, I pushed out the boat and made a huge <b>Roasted Peach and Custard Trifle </b>for dessert. In the lead-up to Christmas, Nat from <a href="https://www.instagram.com/beatrixbakes/">Beatrix</a> posted some Christmas ideas on her <a href="https://www.instagram.com/beatrixbakes/">Instagram</a> stories using the recipes from her book. This one comprised layers of sponge cake, custard, pink sparkling wine jelly, roast peaches and whipped cream. She suggested adding amaretti for a textural component but I can't stand them, so I substituted my homemade spekulatius. It was so good and so festive!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgwSCm7pJ4ILDxefBsvubvWFvk19-9hJCKbSNtqQDN_X43ROUPhQSM6qaOfScs3BR76uGEOyFS4KOcSS4H5j9DHeCqJZa9BZD2PxcspT7RN-wIf9GV-mIznyHTcvUSHTLEGE4c_2nMeqObehyeNdMXUzErt2M00M4wEhBHowy27sUk4YIwweIY=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Roasted peach and custard trifle" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgwSCm7pJ4ILDxefBsvubvWFvk19-9hJCKbSNtqQDN_X43ROUPhQSM6qaOfScs3BR76uGEOyFS4KOcSS4H5j9DHeCqJZa9BZD2PxcspT7RN-wIf9GV-mIznyHTcvUSHTLEGE4c_2nMeqObehyeNdMXUzErt2M00M4wEhBHowy27sUk4YIwweIY=w480-h640" title="Roasted peach and custard trifle" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted peach and custard trifle</td></tr></tbody></table><p style="text-align: justify;">Of course, <b>Christmas lunch</b> needs savoury food too. We had lunch with my parents, and Sandra and I made a ham, potato gratin and red cabbage, which we served with apple sauce and a little mustard. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7tGxdn5FBmoaCHx3w3U377-XLex9WsZocv_Da3q1tnS6FbSV5c2RPW-A2dHpZQUdtBNrTJYak2dpYcy8o3B9GFZAT0Fn0iHWbWimtWEqroN2X2Vt1iXAgVOV4xbeIQEcGDCyt9BpmzCACK05cVp1pFFxWg5CKZlmSHf9uOaB7hrfI0xJerdY=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Christmas lunch" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7tGxdn5FBmoaCHx3w3U377-XLex9WsZocv_Da3q1tnS6FbSV5c2RPW-A2dHpZQUdtBNrTJYak2dpYcy8o3B9GFZAT0Fn0iHWbWimtWEqroN2X2Vt1iXAgVOV4xbeIQEcGDCyt9BpmzCACK05cVp1pFFxWg5CKZlmSHf9uOaB7hrfI0xJerdY=w480-h640" title="Christmas lunch" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Christmas lunch</td></tr></tbody></table><p style="text-align: justify;">I was lucky enough to receive some lovely <b>foodie presents</b> - including a magnificent Dolce & Gabbana chestnut and chocolate panettone, some gorgeous ceramics made by local artist <a href="https://yenqin.com">Yen Qin</a> (also a friend of mine), and some delicious Christmassy Koko Black chocolates. (My fave local chocolate pralines!)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkR_CGqc2qxbcOquGgOrqK_uUXCyyypcOsrEdaS-QNaAPCdqNAgKDnampjGKZaKxpK_cG5gO0JjSSR7c9gQ9Y_52XezpncfHq4UCwPIE9ZdZq-dmLhpupujgM-Wf22fJJlUlJWU4zpf0YWCRbNGoZfuSCRtCLlM0YAaGr5wy2TepXPDm6ied8=s1371" style="margin-left: auto; margin-right: auto;"><img alt="Christmas gifts" border="0" data-original-height="1371" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkR_CGqc2qxbcOquGgOrqK_uUXCyyypcOsrEdaS-QNaAPCdqNAgKDnampjGKZaKxpK_cG5gO0JjSSR7c9gQ9Y_52XezpncfHq4UCwPIE9ZdZq-dmLhpupujgM-Wf22fJJlUlJWU4zpf0YWCRbNGoZfuSCRtCLlM0YAaGr5wy2TepXPDm6ied8=w526-h640" title="Christmas gifts" width="526" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Christmas gifts</td></tr></tbody></table><p style="text-align: justify;">Check out the <b>panettone</b>! So delicious, so beautiful! They're expensive but worth an occasional splurge!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjO7caLc_1Ray_MQg23f-CYjdf8GGqDVyCMCLHbPLg0pN_yrHgm78mnep-zV3yQ2uNcA5PorRikFBFp1iuYjIrXoyVhlKaAQL8B0ifxSV69xgSl_xszSW00jBakuwXMOLuAf5aaivwku8CQ0iyTsDV3QHCcF1BvS3zJkk4WuP19E9zM8tbG5Uo=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Dolce and Gabbana Choc Chestnut panettone" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjO7caLc_1Ray_MQg23f-CYjdf8GGqDVyCMCLHbPLg0pN_yrHgm78mnep-zV3yQ2uNcA5PorRikFBFp1iuYjIrXoyVhlKaAQL8B0ifxSV69xgSl_xszSW00jBakuwXMOLuAf5aaivwku8CQ0iyTsDV3QHCcF1BvS3zJkk4WuP19E9zM8tbG5Uo=w480-h640" title="Dolce and Gabbana Choc Chestnut panettone" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dolce and Gabbana Choc Chestnut panettone</td></tr></tbody></table><p style="text-align: justify;">There were lots of <b>Christmas leftovers</b>. Lots! Dad somehow bought the biggest ham imaginable, and there was much hammy deliciousness over the next few days.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiODHjQcqRQuKOsRM5A8iWX9bFfqi6y3ukep1YudiNqvbBw91E129srfmsvjAE6cLfWFCh8KRKValvMUYbz76G9eNvFtpHOoURBfUgQ5dBbj4kxI0G3wqLAWy6fBWVuZFK7rj7NSUJlKUr6UJp-Mutw0euvq57ztfQPDVbXIN3gEuTd28PSpqg=s1440" style="margin-left: auto; margin-right: auto;"><img alt="Ham leftovers" border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiODHjQcqRQuKOsRM5A8iWX9bFfqi6y3ukep1YudiNqvbBw91E129srfmsvjAE6cLfWFCh8KRKValvMUYbz76G9eNvFtpHOoURBfUgQ5dBbj4kxI0G3wqLAWy6fBWVuZFK7rj7NSUJlKUr6UJp-Mutw0euvq57ztfQPDVbXIN3gEuTd28PSpqg=w480-h640" title="Ham leftovers" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Top: Ham slices dusted in mustard powder and fried in bread roll; Ploughman's<br />Bottom: Ham & cheese baguette; Pasta with ham, cream & peas</td></tr></tbody></table><p style="text-align: justify;">And once the panettone started to go stale, I made Nigella's <a href="https://www.nigella.com/recipes/italian-christmas-pudding-cake">Italian Christmas pudding cake</a> and her <a href="https://www.nigella.com/recipes/panettone-french-toast">Panettone French toast</a> (both recipes from <i>Nigellissima</i>).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiDxvGIUzF3ztQ3Mc4-qDjxUK-7tSAHGJ_ssEBpj16Xsb5Tq303NW_Iacgc-qPcvRSHHBGlF89CXwOD7FItdQs-HARU_NpbmvLrtElrrHb8swqJOMN-O6kdSR42lJTeXc8lpqds0G8GozDXiB1LJXC-52RoaTkimuHdfJeEoWqwc1K8QQ3Hgic=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Italian Christmas Pudding Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiDxvGIUzF3ztQ3Mc4-qDjxUK-7tSAHGJ_ssEBpj16Xsb5Tq303NW_Iacgc-qPcvRSHHBGlF89CXwOD7FItdQs-HARU_NpbmvLrtElrrHb8swqJOMN-O6kdSR42lJTeXc8lpqds0G8GozDXiB1LJXC-52RoaTkimuHdfJeEoWqwc1K8QQ3Hgic=w480-h640" title="Italian Christmas Pudding Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.nigella.com/recipes/italian-christmas-pudding-cake">Italian Christmas Pudding Cake</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjfbNOBJYV686sLib1ezxvlYkTE9ai88lo1qzqHUWis4suSQyBDqvjCZOlkHF_O57Y4KA_n43i51tBh72hjMhrfOC-YEYl2BJhBb3mENsx0BkylIcaNHJKG17x2XilAG0n7mf0k75xXUM_IaNqGnSzwX1JQQJzWQr_Nzbo8WDSbStOWH1bxYAQ=s1500" style="margin-left: auto; margin-right: auto;"><img alt="Panettone French Toast" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjfbNOBJYV686sLib1ezxvlYkTE9ai88lo1qzqHUWis4suSQyBDqvjCZOlkHF_O57Y4KA_n43i51tBh72hjMhrfOC-YEYl2BJhBb3mENsx0BkylIcaNHJKG17x2XilAG0n7mf0k75xXUM_IaNqGnSzwX1JQQJzWQr_Nzbo8WDSbStOWH1bxYAQ=w480-h640" title="Panettone French Toast" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.nigella.com/recipes/panettone-french-toast">Panettone French Toast</a></td></tr></tbody></table><p><span style="text-align: justify;">And I'll just sneak this </span><b style="text-align: justify;">New Years' Eve</b><span style="text-align: justify;"> photo in here as well. Sandra and I were exhausted and wanted to stay home, but to keep it feeling like an occasion, I made NYE-celebration appropriate food for us to eat for dinner. We had cheese cubes and grape canapés, bread rolls, pão de queijo (store bought), devilled eggs, and scarlet prawns and a lobster tail with burnt butter lemon garlic sauce. Hilariously, I'd bought champagne but was too exhausted to open it on NYE, so I had a sneaky mimosa with lunch on New Year's Day itself.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3xSWpAXseluDlgK_HA7vHq9dQkiSDI-EOcRLrIIgY0EREd6RdMCiUxq8tZmza4IAs3afW7h7QR7CNy25Ro2x1LPgN-yQn4spDZhfGhvKUatuOfMRGS8EN0pB6bljEaZrDYnSeYpAxiM0r9MEJ2REygEhfX37VODfk5PcG85ODj9kGdJQiO7M=s2000" style="margin-left: auto; margin-right: auto;"><img alt="New Year's Eve Meal" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3xSWpAXseluDlgK_HA7vHq9dQkiSDI-EOcRLrIIgY0EREd6RdMCiUxq8tZmza4IAs3afW7h7QR7CNy25Ro2x1LPgN-yQn4spDZhfGhvKUatuOfMRGS8EN0pB6bljEaZrDYnSeYpAxiM0r9MEJ2REygEhfX37VODfk5PcG85ODj9kGdJQiO7M=w480-h640" title="New Year's Eve Meal" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">New Year's Eve meal</td></tr></tbody></table><p style="text-align: justify;">So that was Christmas 2020! At the time I felt that the celebrations were restrained, but looking back I can see there were lots of very fun and special moments! I hope that life is treating you well and that you're keeping safe, and that the festive season is looking good for you, even if it's different to years gone by.</p>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com2tag:blogger.com,1999:blog-8787347.post-86712690328338286252021-11-03T08:15:00.001+11:002021-11-03T08:15:08.904+11:00Black Forest Cake<div style="text-align: justify;">Guten tag! Black Forest cake recipe today! Schwarzwälder Kirschtorte! The classic and the best. A chocolate pastry base, sour cherry compote, fluffy cocoa sponge and an obscene amount of kirsch-spiked whipped cream, decorated with chocolate flakes and glacé cherries. It's surprisingly light and fluffy, with a perfect balance of flavours. Guten appetit!</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBmqGEspmWAWY7pQATpjNmTwQmuCmRvjWKR8_VPXHxcFfe0772Mku9cf-Nx_KJ2IJOmAtxflMkvpFdWPa37LtZkbi1lPfkP58gzUMPQsZq-AKxKp0K7nSanud2PrhRJknCXVr3g/s1500/Black+Forest+Cake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Cake / Schwarzwälder Kirschtorte" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBmqGEspmWAWY7pQATpjNmTwQmuCmRvjWKR8_VPXHxcFfe0772Mku9cf-Nx_KJ2IJOmAtxflMkvpFdWPa37LtZkbi1lPfkP58gzUMPQsZq-AKxKp0K7nSanud2PrhRJknCXVr3g/w480-h640/Black+Forest+Cake+2.jpg" title="Black Forest Cake / Schwarzwälder Kirschtorte" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest Cake / Schwarzwälder Kirschtorte</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div><a href="https://www.sarahcooks.com.au/2021/11/black-forest-cake.html#recipejump">Jump to recipe</a></div><div><br /></div><div style="text-align: justify;">Hello there! I am very excited to share my recipe for Black Forest cake with you today... because after much work, I've finally got the recipe just the way I like it! It also felt apt to share a celebratory cake because it's my blog's SEVENTEENTH BIRTHDAY! Whaaaat! I know, even I can't believe I'm still doing it! I thought it was a perfect occasion to indulge in a long-and-winding wordy AF blogpost. So here we go!</div><div><br /></div><div style="text-align: justify;">English-language food writers often dismiss Black Forest cake as dated or uncool, but I see no point in being embarrassed about loving it. Black Forest cake is seriously good and there's a reason it's a classic. (It never went out of style in Germany and I think there's something to be said for staying true to your own tastes and not being overly influenced by fads and fashions.)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I've been meaning to work on my Black Forest cake skills for a while, and Melbourne's extended sixth lockdown turned out to be the perfect time. (I practised a couple of the components separately a few weeks ago to get those individual recipes right, and ended up making the entire cake just after lockdown ended. It was so lovely to take some over to share with my parents!)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I wanted to make a properly traditional Black Forest cake, one that my German father-in-law would easily recognise as such. (It's his favourite cake, and I hope one day soon I get to bake one for him in person). I made <a href="https://www.sarahcooks.com.au/2021/04/beatrix-bakes-cookbook.html">Beatrix's divine "The Notorious BFC" last year</a> and loved it, but with its chocolate mousse and cherry jelly and rich dark chocolate glaze, it's definitely its own wonderful and unique creation.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Those of you with longer memories may remember that I have made classic Black Forest cake before - once <a href="https://www.sarahcooks.com.au/2010/05/schwarzwalder-kirschtorte-black-forest.html">for a friend's birthday in 2010</a>, and again for a <a href="https://www.sarahcooks.com.au/2011/10/pics-done-porktoberfest-ii.html">Porktoberfest</a> lunch party the year after that. You can read all about the details and drama of making the birthday cake in this <a href="https://www.sarahcooks.com.au/2010/05/schwarzwalder-kirschtorte-black-forest.html">very long post</a> - looking back I can't believe I was so ambitious and started baking the cake at 3:30pm for the party that night. It tasted good but... lost its structural integrity quickly. The second time baking the cake for <a href="https://www.sarahcooks.com.au/2011/10/pics-done-porktoberfest-ii.html">Porktoberfest II</a> was much more successful, but looking back <a href="https://www.sarahcooks.com.au/2011/10/pics-done-porktoberfest-ii.html">at the post</a> I just described the process for making the cake at a very high level, with links to the different elements, and the chocolate sponge recipe that I used back then is now a broken link. They say nothing is ever really gone from the internet, but that darn chocolate sponge recipe sure is!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, my aim for this baking project was to get all the different elements just the way I like them, and write up the entire recipe as a clear reference for future Sarah (or anyone, really), who wants to bake a traditional Black Forest cake!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'm obviously not German, but (Borat voice) my wife is, and on our numerous trips back home over the years, I have eaten more than my fair share of Schwarzwälder Kirschtorte from a variety of bakeries throughout the Hesse / Baden-Wuttenburg / Rheinland-Pfalz regions and beyond, and discussed them in great detail with my in-laws and extended family, and I feel that I have a pretty good handle on what makes a proper Black Forest cake. And if being part of a German family for the past 14 years has taught me anything, it's that it is important to have Very Strong Opinions on how food should be, and to express said opinions very forthrightly at every available opportunity.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So with that in mind, here's what I believe makes a good and proper Black Forest cake.</div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><b>Whipped Cream</b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9ocxTOHwR8B-WocGp3qe0rNJqjguAAOg9kxh5MHp10abo1cJwmy_4QF30VgWrNE4ps0-1LQ7BPEwTlBGU7kAFB1uz062oVrxbP498cLMp5IuBYe87R79zoto2oTC3Z4SxLOFRA/s1500/Whipped+cream.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Whipped Cream" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9ocxTOHwR8B-WocGp3qe0rNJqjguAAOg9kxh5MHp10abo1cJwmy_4QF30VgWrNE4ps0-1LQ7BPEwTlBGU7kAFB1uz062oVrxbP498cLMp5IuBYe87R79zoto2oTC3Z4SxLOFRA/w640-h640/Whipped+cream.jpg" title="Whipped Cream" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gelatin-stablised, Kirsch-spiked whipped cream</td></tr></tbody></table><div><br /></div><div style="text-align: justify;">The whipped cream <i>must</i> contain Kirsch, and a decent amount too, otherwise it won't taste like a Black Forest cake. (More on that shortly). I also add gelatine to the whipped cream. Not only does it make the overall cake and piped rosettes more stable over a longer period of time - I had slices of this cake in the fridge for five days and they still looked just as nice on day five - but it also gives the cream a delightfully light and airy moussy texture. However, using gelatine will mean the cake is not vegetarian, so keep that in mind.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Another thing to add about the whipped cream - you will need more whipped cream than you think is strictly necessary or decent. That's just the way it is, go with it. In the English-language food-writing world, we seem to prefer denser, richer cakes, with an emphasis on butter, melted chocolate and eggs. (Think brownies, Victoria sponges, butter cakes, chocolate mud cakes, buttercream, ganache icings etc.) German tortes, however, are far lighter in texture, with fewer (and airier) cake layers and a higher ratio of lighter fillings (like whipped cream, pudding, fresh fruit etc.) This also means the slices tend to be far larger. Not that I'm complaining! To <a href="https://www.sarahcooks.com.au/2019/01/germany-2018-wrap-up.html">re-use</a> a very obscure reference, in his book <i>Time After Time</i>, Ben Elton describes German cakes as "really no more than whipped cream delivery systems", which is perfectly apt.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here are some examples of Black Forest cakes that I've enjoyed in Germany to give you an idea of what I mean - when I've shared these on Instagram I've gotten many comments from Australians in shock and awe at the amount of whipped cream. (These were also the examples I had in mind when I made this cake).</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EsbnP5igILdoeItF726yQc7pRgo7rzJI_J9wmViAzlKP9qhBxMECdyqpYLJhMgGsydol5vqh4CptktEYNve-d2g0YxiajDyNpa8Rm5_nC1wd0pImTI_8OmZxodWG3_mSJs3gBg/s1500/Cake+Collage+2+copy.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Gateau examples" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EsbnP5igILdoeItF726yQc7pRgo7rzJI_J9wmViAzlKP9qhBxMECdyqpYLJhMgGsydol5vqh4CptktEYNve-d2g0YxiajDyNpa8Rm5_nC1wd0pImTI_8OmZxodWG3_mSJs3gBg/w640-h640/Cake+Collage+2+copy.jpg" title="Black Forest cake examples" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Schwarzwälder Kirschtorte examples from previous trips to Germany</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><b>Kirsch</b></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLofoRYw3dJ-I1CIfx0FeNvJ0dpcsTZABLczg7Yn7feQDcPDGukUhQGkW6tVCckuQeymx2FiFBU45cB79LL7yP00ho7DoP4vS1qLMGMl_nGS6GdjG1pEFlIxvyTUgOR-GMs8W5dw/s1688/Kirschwasser.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Kirschwasser" border="0" data-original-height="1688" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLofoRYw3dJ-I1CIfx0FeNvJ0dpcsTZABLczg7Yn7feQDcPDGukUhQGkW6tVCckuQeymx2FiFBU45cB79LL7yP00ho7DoP4vS1qLMGMl_nGS6GdjG1pEFlIxvyTUgOR-GMs8W5dw/w426-h640/Kirschwasser.jpg" title="Kirschwasser" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kirschwasser</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The <a href="https://en.wikipedia.org/wiki/Kirsch">kirsch</a> (or Kirschwasser) itself should be a clear and colourless strong cherry alcohol, not that red-coloured sweet cherry brandy that you sometimes see at bottle shops. I'm lucky to have a stash of homemade kirsch that my father-in-law made, using cherries from the cherry tree at their house back in Germany, which I always use. The kirsch will give the finished cake a light booziness (depending on how much you use), and a mild cherry-pit-almond-esque flavour. Delicious.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The kirsch must be used in the cream at the very least, but I use kirsch in the cream, in the pastry base, <i>and</i> brushed onto the cake layers, so it gently permeates throughout the whole cake and unifies all the elements. (You could also add a teaspoon to the cherry compote but I forgot in this instance and didn't miss it).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I think it's still worth making the cake if you have to omit the booze, say, for children or non-drinkers, because cherries and chocolate and cream are always a winning combination, and non-drinkers deserve deliciousness too! However, it won't really be a proper Black Forest cake, and any traditionalists around will definitely let you know just how disappointed they are.</div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;"><b>Pastry Base</b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FgDj3fw5NNz_KGUofQqCCw0-_gK9VobSJEoj8yRKp-w9YeiJAnmlW7WJ47Usr9zXV-QYwbvGhqgiGlPv76G4xXPq2404Gg0omMXRtIhx4jqtQIm1qFw8DdLceFEqsgy45mHejA/s1500/Chocolate+Pastry+Base.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate pastry base" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9FgDj3fw5NNz_KGUofQqCCw0-_gK9VobSJEoj8yRKp-w9YeiJAnmlW7WJ47Usr9zXV-QYwbvGhqgiGlPv76G4xXPq2404Gg0omMXRtIhx4jqtQIm1qFw8DdLceFEqsgy45mHejA/w640-h640/Chocolate+Pastry+Base.jpg" title="Chocolate pastry base" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate pastry base</td></tr></tbody></table><div><br /></div><div style="text-align: justify;">In German Konditorei (i.e. patisseries and cake shops), the multilayered Tortes will usually have a plain pastry base. Just quietly, these usually don't taste that good and I believe they're there more for structural integrity rather than flavour. Many people I know leave those behind and just eat the actual cake / cream / fruit elements. However, the Dr. Oetker <i>Backen Macht Freude</i> recipe book includes a chocolate pastry base in their Black Forest cake recipe, and it's truly delicious. I've made it every time I make this cake, and it would be delicious even on its own (it's like a very deeply chocolatey crisp shortbread or pastry). It's very easy to make too, just mix everything together and press it into a tin to bake.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I don't think I've ever seen a chocolate pastry base on any of the Schwarzwälder Kirschtortes I've eaten in Germany, but I think, immodestly, it's a good change, as it adds both structural stability <i>and</i> deliciousness. German wife also approved!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Sour Cherry Compote</b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRuu5wvXYG0AxWfL09vWCPcDMF9G-tpOk6M9gmm2VVmsbDwVAWcIOpTYFFXERCQ4T3IBiIjSXN3Z-43Li-HoKB85WDjzDFkEinjkaPevyeVTF2Z9hk0YXcZhwiiAFWvJhY43K8g/s1500/Sour+cherry+compote.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sour Cherry Compote" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRuu5wvXYG0AxWfL09vWCPcDMF9G-tpOk6M9gmm2VVmsbDwVAWcIOpTYFFXERCQ4T3IBiIjSXN3Z-43Li-HoKB85WDjzDFkEinjkaPevyeVTF2Z9hk0YXcZhwiiAFWvJhY43K8g/w640-h640/Sour+cherry+compote.jpg" title="Sour Cherry Compote" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sour cherry compote</td></tr></tbody></table><br /><div style="text-align: justify;">Well, it is a Schwarzwälder KIRSCH-torte! (Kirsch is the German word for cherry). Sour cherries are traditional, and I used frozen ones this time. Previously I've used the more widely available jarred sour/morello cherries and they work well too. If you're ever able to get your hands on fresh sour cherries, then go for it! You cook the frozen cherries with some sugar to release the cherry juice, strain out the cherries, then cook the juice with some cornflour to thicken it. Then you stir the cherries back through. That's it!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">A single layer is usual, and is what I did here, but meine Frau likes lots of cherries, so perhaps next time I'll double the amount of cherries and do two layers.</div><div><br /></div><div style="text-align: justify;"><b>Chocolate Sponge Layers</b></div><div><b><br /></b></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmMSK_CVjEpFqmah2DPKj4GH8ezRV8OhMuVKs6nQwA4TAAndKQt3LoHxtOleHgmRxS3LxkCoJ9bv7BTEeCMIhu4Y8MVAs_NWfe0_ZRgFTgNSPA9D5V6ExGKSM0WnPwGYbVoc9Vw/s1500/Chocolate+sponge+cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate sponge" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmMSK_CVjEpFqmah2DPKj4GH8ezRV8OhMuVKs6nQwA4TAAndKQt3LoHxtOleHgmRxS3LxkCoJ9bv7BTEeCMIhu4Y8MVAs_NWfe0_ZRgFTgNSPA9D5V6ExGKSM0WnPwGYbVoc9Vw/w640-h640/Chocolate+sponge+cake.jpg" title="Chocolate sponge" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate sponge</td></tr></tbody></table></div><div><b><br /></b></div><div style="text-align: justify;">Light chocolate sponge. I use the magnificent chocolate all-purpose sponge cake from <i><a href="https://www.sarahcooks.com.au/2021/04/beatrix-bakes-cookbook.html">Beatrix Bakes</a></i>, which is the best sponge cake recipe I've ever used. I've made it numerous times (both the chocolate and the regular versions) and it always turns out perfectly. I bake it in a half batch (one 20cm tin), which I cut into two layers. It's probably a little lighter in texture than the traditional chocolate Biskuitteig (sponge cake) that's used in Germany, but I don't think that's a bad thing.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Assembly</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, once you've got all the elements prepared, you can assemble!</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL3HYbhZtdVSUFavIX7FHC_TW2SZ1D3EEmAkl7apJeDLYGrIhKLnAaKZQfQXvbNbQvVPZKgDEaJXHbrNC1UfRP1rMXy5acYKnH9odHPqUc7GzK75gVDtL72OSlLcX77JizD_Ujg/s1500/Black+Forest+cake+assembly.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Cake assembly station" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfL3HYbhZtdVSUFavIX7FHC_TW2SZ1D3EEmAkl7apJeDLYGrIhKLnAaKZQfQXvbNbQvVPZKgDEaJXHbrNC1UfRP1rMXy5acYKnH9odHPqUc7GzK75gVDtL72OSlLcX77JizD_Ujg/w480-h640/Black+Forest+cake+assembly.jpg" title="Black Forest Cake assembly station" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Assembly station</td></tr></tbody></table><br /><div style="text-align: left;">I use Nat Paull's super clever cake-and-cream layering technique from the wonderful <a href="https://www.sarahcooks.com.au/2021/04/beatrix-bakes-cookbook.html">Beatrix Bakes cookbook</a> - rather than building the cake from the bottom up on a serving plate, you layer it upside down in a clingfilm-lined springform tin, then place a small weight on top of it and refrigerate it overnight. This allows all the layers to meld together, keeps the edges neat and tidy, and - crucially - prevents the layers from slipping and sliding all over the place when it comes time to decorate and later slice. Genius!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'll obviously detail it in the recipe below, but FYI this is the order in which you layer the cake: chocolate sponge layer - brush with Kirsch - whipped cream - chocolate sponge layer - brush with Kirsch - thinner whipped cream layer with a higher border - sour cherry compote inside - chocolate pastry base.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvD7cSqLNbqJAbyxxbONhn_XG1m66w7czydmQiR23uiagQLSgMqVr12avjPtwByaGYHZ87gjDHqrFyugSY8Ox6Im0fl0_4IXwnMfcEL4Jq-HGe4Kj054D4ZRl2TSn3vVWZCuGTtQ/s1500/Layering.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Assembling the Black Forest Cake layers" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvD7cSqLNbqJAbyxxbONhn_XG1m66w7czydmQiR23uiagQLSgMqVr12avjPtwByaGYHZ87gjDHqrFyugSY8Ox6Im0fl0_4IXwnMfcEL4Jq-HGe4Kj054D4ZRl2TSn3vVWZCuGTtQ/w480-h640/Layering.jpg" title="Assembling the Black Forest Cake layers" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Assembling the Black Forest cake layers</td></tr></tbody></table><br /><div style="text-align: justify;">I used a giant Fleischwurst sausage loop to weigh down the cake for its overnight rest, which could possibly be the most German thing ever.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Decoration</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Once the cake has been in the fridge overnight, you can flip it out onto your cake plate, peel off the clingfilm and decorate it! As you can see, Nat's awesome layering technique produces a very even-sided and level-topped layer cake!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlZCki4mfPO-XFv7BVpmgs3FF3qZrCz-bOsyF2OTuy2OMmGnCttPwRwGHf1JZqQWtVPgSkgps1GmXm_yg3Q3beNG8o9aSA0_KdtvCClqkZ27pauWPWErRcpA20P1lpJKmugw7HQ/s1500/Nude+Black+Forest+cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Cake, ready for decorating" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlZCki4mfPO-XFv7BVpmgs3FF3qZrCz-bOsyF2OTuy2OMmGnCttPwRwGHf1JZqQWtVPgSkgps1GmXm_yg3Q3beNG8o9aSA0_KdtvCClqkZ27pauWPWErRcpA20P1lpJKmugw7HQ/w640-h480/Nude+Black+Forest+cake.jpg" title="Black Forest Cake, ready for decorating" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest cake, ready for decorating</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAccCWO7sAx9q2FvuyVtTrh0PwuN-uJS8RKV6mRCcDTuzGeRLiGECLsUZ2okNaJJIQejXVXz5-PMrSbYlEVLaP-i5_mGOk-mWNLdF84kZ9JxP1SyOYtm6oKGuwpFu-xMX6EsfhQ/s1500/Nude+Black+Forest+Cake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest cake ready for decorating" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAccCWO7sAx9q2FvuyVtTrh0PwuN-uJS8RKV6mRCcDTuzGeRLiGECLsUZ2okNaJJIQejXVXz5-PMrSbYlEVLaP-i5_mGOk-mWNLdF84kZ9JxP1SyOYtm6oKGuwpFu-xMX6EsfhQ/w480-h640/Nude+Black+Forest+Cake+2.jpg" title="Black Forest cake ready for decorating" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest cake, ready for decorating</td></tr></tbody></table><br /><div style="text-align: justify;">So, to decorate, I make a fresh batch of gelatin whipped cream. (It's the same recipe for whipped cream as inside the cake, but annoyingly, you can't make it all at once - the cream will set too much in the fridge overnight and be difficult to pipe / spread neatly. Sorry). I slide a few pieces of baking paper underneath the cake to catch and cream smears. I suggest piping vertical stripes all around the side of the cake and then smoothen it out with an offset spatula. (It's easier to get an even result this way than if you were to just splodge it on and try to spread it out). Then I spread the whipped cream evenly over the top, pipe rosettes around (one rosette per slice), dot them each with a glacé cherry and sprinkle the top with chocolate flakes. Gently slide out the baking paper pieces and... ta-daaaaah!</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVKsnPtp7ZuEgi-Ph5cFaEb-dkax1M18PME7eheGgxR19XlgSmHHewwmsWn3-9GpK-JSAFel-_qbxJhxAY3NKiThIXk5lnkxCXG7mJAL-xFndW03FEP-5O-05FcoRiBn8MoJjgg/s1500/Black+Forest+Cake+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVKsnPtp7ZuEgi-Ph5cFaEb-dkax1M18PME7eheGgxR19XlgSmHHewwmsWn3-9GpK-JSAFel-_qbxJhxAY3NKiThIXk5lnkxCXG7mJAL-xFndW03FEP-5O-05FcoRiBn8MoJjgg/w480-h640/Black+Forest+Cake+4.jpg" title="Black Forest Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest cake</td></tr></tbody></table><br /><div style="text-align: justify;">A few notes on the decoration and appearance:</div><div style="text-align: justify;"><ul><li>I don't actually like the taste of glacé cherries, but they just look so right here that I can't leave them out or replace them with fresh stemmed cherries.</li><li>I use Lindt hot chocolate flakes for the flakes, but I think a crushed Flake bar would also work, or if you're feeling energetic you could chop some chocolate yourself. </li><li>I don't do chocolate flakes on the side because most Black Forest cakes that I've seen in Germany have nude sides, and crucially, I couldn't figure out how to put chocolate flakes on the sides without creating a huge mess or ruining the top and edges of the cake. I really liked the way it looked, but that's probably a good skill for me to learn in the future - if you've got any tips, please leave a comment!</li><li>This recipe makes a 20cm diameter cake, which is very small by German standards, but well, standard, by Australian standards. (I also picked a 20cm cake because the Beatrix sponges are 20cm cakes and I don't dare tinker with Nat's perfect base recipes!)</li><li>I piped 12 rosettes for 12 slices, but the cake is so light and airy that I think that cutting it into 8 slices is totally achievable. (I know I could certainly smash an eighth of this cake in one go!)</li></ul><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXqzBHpxbI1cvfpmIn08F3Gndcvqg9kKttK3AAqW9DzCIizPxjmmo0Bki7COmoQ-5URHc56bSGowIfb8pPcO2JCKnZevxJOtBkxCc8NbPKBmDsy5zpRTZJdAMk6Qf6sNNfT3gqA/s1500/Black+Forest+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest cake slice" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXqzBHpxbI1cvfpmIn08F3Gndcvqg9kKttK3AAqW9DzCIizPxjmmo0Bki7COmoQ-5URHc56bSGowIfb8pPcO2JCKnZevxJOtBkxCc8NbPKBmDsy5zpRTZJdAMk6Qf6sNNfT3gqA/w640-h480/Black+Forest+Cake.jpg" title="Black Forest cake slice" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest Cake slice</td></tr></tbody></table><br /></div><div>Yay yay yay! I was so so proud of the cake! Check out those even layers, the light sponge, the fluffy whipped cream! It tasted just like I hoped it would taste - and really reminded me of sunny afternoons in Germany with my family. It's so light and fluffy, and had a perfect balance of chocolate, sour cherries, and kirsch, with no single element overpowering. Perfect for a celebration, a family Kaffeeklatsch, or like I did, just for the sheer fun of baking it and the joy of having it in the fridge all week.</div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV5rgla71WD9ioDYz-2qB2VaM5URYN9xL4OuGNUjrO9tNcLtPie80hJrYMFYTnT8w3-6x_okV6ZQHu0XD9bqKQsi58_A0rkQs4JqUeywZ1fLsfO1yHqyAAIlq1IrG9bVa7sLgOQ/s1500/Black+Forest+Cake+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Black Forest Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUV5rgla71WD9ioDYz-2qB2VaM5URYN9xL4OuGNUjrO9tNcLtPie80hJrYMFYTnT8w3-6x_okV6ZQHu0XD9bqKQsi58_A0rkQs4JqUeywZ1fLsfO1yHqyAAIlq1IrG9bVa7sLgOQ/w480-h640/Black+Forest+Cake+3.jpg" title="Black Forest Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black Forest Cake</td></tr></tbody></table><br /><div id="recipejump"></div>Ok, that's it! If you do end up making this cake I do hope you enjoy both the making and the eating! Let me know how you go!<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><blockquote><div><b>Black Forest Cake / Schwarzwälder Kirschtorte</b></div><div>An overall recipe by Sarah Cooks - Pastry base and compote adapted from <i>Dr Oetker's Backen Macht Freude</i>, sponge layers from <i>Beatrix Bakes</i>, Kirsch-spiked Gelatin whipped cream adapted from <a href="https://www.indulgewithmimi.com/stabilized-whipped-cream-with-gelatin-for-piping/">Indulge with Mimi</a></div><div><br /></div><div><i>Timing note:</i> the pastry base, cake layers, cherry compote and first batch of whipped cream must be made the day before serving, assembled, and refrigerated overnight. The cake can be decorated on the day of serving. The finished cake will keep in the fridge for five days.</div><div><br /></div><div><b>Ingredients</b></div><div><i><b>For the pastry base</b></i></div><div>65 grams plain flour</div><div>5 grams Dutch unsweetened cocoa powder</div><div>1 pinch baking powder</div><div>25 grams caster sugar</div><div>1/2 teaspoon vanilla extract or 1/2 packet vanilla sugar</div><div>1 teaspoon Kirsch</div><div>40 grams unsalted butter, softened</div><div><i><b>For the chocolate sponge</b></i></div><div>3 eggs, separated</div><div>Pinch of cream of tartar</div><div>80 grams caster sugar</div><div>50 grams plain flour</div><div>15 grams Dutch unsweetened cocoa powder, plus extra for dusting the tin</div><div>1/4 teaspoon baking powder</div><div>Pinch of salt</div><div>8 grams unsalted butter</div><div>20 millilitres full-fat milk</div><div>1/4 teaspoon vanilla extract</div><div><i><b>For the cherry compote</b></i></div><div>1 cup frozen pitted sour cherries</div><div>40 grams caster sugar</div><div>15 grams cornflour</div><div>1 teaspoon Kirsch (optional)</div><div><i><b>For the whipped cream filling</b></i></div><div>1.5 teaspoons powdered gelatin</div><div>30 millilitres water</div><div>375 millilitres full fat cream</div><div>1.5 tablespoons granulated sugar</div><div>1/2 tablespoon Kirsch</div><div><div><i><b>To assemble</b></i></div><div>1-2 tablespoons Kirsch</div><div><i><b>For the whipped cream topping</b></i></div><div>1.5 teaspoons powdered gelatin</div><div>30 millilitres water</div><div>375 millilitres full fat cream</div><div>1.5 tablespoons granulated sugar</div><div>1/2 tablespoon Kirsch</div></div><div><i><b>To decorate</b></i></div><div>8-12 glacé cherries</div><div>1/4 cup chocolate flakes</div><div><br /></div><div><b>Method</b></div><div><i><b>To make the pastry base</b></i>, preheat the oven to 200C. Spray the base and sides of a 20cm cake tin with cooking spray, and line the base with a circle of baking paper.</div><div>Mix all the ingredients together until combined, and then press evenly into the base of the tin. Bake for 7-10 minutes or until dry on top and cooked. (It will still be a little soft when hot, and crisp up when hot). Keep an eye on it because it burns quickly! Remove from the oven and allow to cool and firm up before turning out onto a wire rack.</div><div><i><b>To make the chocolate sponge</b></i>, preheat the oven to 170C fan. Spray the inside of a 20cm cake tin with cooking spray, line the base with a circle of baking paper, and dust the sides with a little extra cocoa powder.</div><div>Place the egg whites and cream of tartar in the bowl of an electric stand mixer fitted with the whisk attachment. Whisk just under high for approx. 3 minutes, or until stiff and creamy and glossy. Still whisking, gradually add the sugar, 1 tablespoon at a time, to make a very stiff meringue. (This should take about 3 minutes).</div><div>Meanwhile, prepare the dry ingredients and the butter/milk mixture. Place the flour, cocoa, baking powder and salt in a bowl and stir to combine. Set aside.</div><div>Heat the butter and milk in a saucepan until <i>just</i> boiled, remove from the heat and stir in the vanilla. Set aside and allow to cool to warm.</div><div>Once all the sugar has been incorporated into the egg whites, add the egg yolks and whip on medium for about 5 seconds. Remove the bowl from the stand mixer, and use a spatula to scrape any mixture off the whisk into the bowl. (No tapping the whisk on the bowl or you'll lose volume!)</div><div>Sieve half the dry ingredients over the mixture and gently fold in with a balloon whisk. Sieve and fold in the remaining flour.</div><div>Pour the milk mixture around the edge and gently fold in with the whisk until fully combined (but still fluffy!) Scrape the mixture into the prepared tin, and even out the stop with a spatula.</div><div>Bake for 12-18 minutes or until the cake is beginning to shrink from the edges of the pan and the top bounces back when gently pressed.</div><div>Cool the cake in the tin for 2 minutes, then loosen the edges with a knife, flip the cake onto a cooling rack and remove the baking paper. Allow to cool completely for 40 minutes. Once cold, use a serrated knife to slice horizontally into half. Set aside.</div><div><i><b>To make the cherry compote</b></i>, place the frozen cherries and sugar in a small saucepan and heat over a medium heat until the cherries are defrosted and the sugar has dissolved into the juices. Strain out the cherries and set aside. Measure the liquid - you want 125 millilitres (1/4 cup measure). If you have too much, discard the remainder. If you don't have enough liquid, top it up with water.</div><div>Whisk the cornflour into the liquid and cook over a medium heat, whisking all the while, until thickened. Remove from the heat, stir in the cherries and tip the mixture into a shallow bowl to cool completely.</div><div><i><b>To make the whipped cream filling</b></i>, place the water in a small heatproof jug. Sprinkle over the gelatin and allow to bloom for 5 minutes. Fill a heatproof bowl (large enough to fit the jug) with hot water from the kettle and gently place the jug inside. Stir occasionally and allow the gelatin to melt. Once it's liquid, remove from the hot water bath and allow to cool on the counter until it's cool but still liquid.</div><div>Place the cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high. Once the cream is starting to thicken, continue whisking and gently pour the gelatin in in a steady stream. By now the cream should be airy and thick. Turn off the mixer and fold in the kirsch. Set aside.</div><div><i><b>To assemble</b></i>, spray the inside of a 20cm springform cake tin with cooking spray and line with two long pieces of clingfilm, set perpendicular to each other, and with enough overhang to enclose the finished cake. Place one cake round (cut side up) into the tin. Brush with 1/2-1 tablespoon kirsch.</div><div>Spoon in approx. half of the whipped cream and even out the top. Place the next cake round into the tin (I suggest cut side down but it doesn't really matter) and brush with 1/2-1 tablespoon Kirsch.</div><div>Spoon in another generous scoop of whipped cream (you may not need it all, depends on the height of your springform) and spread out. It should be thinner than the first layer, and you want to make a 2cm border around the edge. Stir the sour cherry compote to soften it up and place it inside the whipped cream border. Finally, place the chocolate pastry base on top and snuggle it down. Wrap the cake up with the clingfilm overhang so it's completely covered. Weigh it down with something small (a plate, tupperware container, a sealed Fleischwurst sausage etc.) Refrigerate overnight.</div><div><i><b>When you are ready to decorate the cake</b></i>, make another batch of whipped cream for the topping, using the same instructions as the whipped cream for the filling. Place 2/3 of the cream into a piping bag fitted with a 15 millimetre star nozzle. </div><div>Remove the cake from the fridge, unwrap the clingfilm on the bottom and place the cake and tin onto a serving plate. Unclip the sides of the springform tin and gently remove it, followed by the base. Peel off the clingfilm. Tear off 3-4 pieces of baking paper and snuggle them under the cake (to protect the cake plate from splodges. Pipe vertical lines of whipped cream all around the sides of the cake, then smooth with a cake scraper or offset spatula. Dollop a large scoop of the remaining, unbagged, whipped cream onto the top of the cake and smooth out with a scraper or offset spatula. Pipe 8 or 12 rosettes evenly around the border of the cake (one rosette for each slice). Sprinkle chocolate flakes on the top of the cake inside the rosettes. Dot each rosette with a single glacé cherry and marvel at your creation.</div><div>Allow to set in the fridge for an hour or so before slicing and serving. It will keep well in the fridge for up to five days.</div><div>Makes 1 x 20cm Black Forest cake / Schwarzwälder Kirschtorte, serves 8-12</div></blockquote><br />
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com6tag:blogger.com,1999:blog-8787347.post-52298280127560387632021-10-06T23:03:00.002+11:002021-10-06T23:03:46.218+11:00Chicken and Asparagus Pot Pie<p style="text-align: justify;">Chicken and Asparagus Pot Pie. A cosy, family-friendly meal that's simple to make, full of vegetables, and really delicious! Think gorgeously golden flaky buttery pastry melding into a super tasty saucy chicken and vegetable filling. Yum.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZUcH_oyAI_c72RfRbYERPgqjeBxyAEjxPIpgyUVB5tfe4aLvUOMw0Q_JRBvHsX2la0DUBaerK2qlwkG72Ma4KnZHQ6U6LoKylMomX-mYeU_l0nXrGmGDzQW7ndrtLX-4MjU_QA/s1500/Chicken+and+asparagus+pot+pie.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chicken and Asparagus Pot Pie" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZUcH_oyAI_c72RfRbYERPgqjeBxyAEjxPIpgyUVB5tfe4aLvUOMw0Q_JRBvHsX2la0DUBaerK2qlwkG72Ma4KnZHQ6U6LoKylMomX-mYeU_l0nXrGmGDzQW7ndrtLX-4MjU_QA/w480-h640/Chicken+and+asparagus+pot+pie.jpg" title="Chicken and Asparagus Pot Pie" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and Asparagus Pot Pie</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.sarahcooks.com.au/2021/10/chicken-and-asparagus-pot-pie.html#recipejump">Jump to recipe</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Hello! New recipe for you today - a comforting chicken and asparagus pot pie. I love a chicken pot pie - the little cubes of chicken and veggies bound together by a savoury sauce? Topped with flaky pastry soaking up that delicious sauce? Yes please! I obviously made this in a single large pie dish, and not individual pots, so I'm not sure if it's technically a "pot" pie, but for me, the sauce with the cubes of chicken and veggies is the very essence of pot pie, even more so than the pot itself. And there's nothing stopping you from making it in individual pie dishes or ramekins if you prefer!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">It's quite simple to make, even if there are a lot of ingredients. Basically, you chop all the filling ingredients and add them to the pot one after the other, cooking them with butter, then adding flour, flavourings and liquid to make a tasty sauce. Top it with pastry, and bake. Boom! Cosy deliciousness is all yours!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The last time I made this, it was with a very energetic toddler (not a baby any more, sunrise sunset and all that) running around my feet and getting into all the drawers and the pantry and climbing up onto the bench. All the while I was trying to give her fun and safe things to play with, whilst keeping her AWAY from the knives and raw chicken, and also trying to explain and show what I was doing so that she felt involved in the process and hopefully enjoyed the time with me, and develops a love for cooking and food. Phew! So basically what I'm saying is that the pie is totally doable, and it's a very forgiving recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I am deep in stay-at-home mum life now, and I don't always cook a fancy meal for lunch (freezer food, ham and cheese toasties, and takeaways are definitely regulars in the rotation). However, whenever I have enough energy and focus to put something special together, it always brings me a lot of satisfaction, even if the process can sometimes have moments of stress throughout it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The idea for this pie basically came around because I had all the ingredients on hand, and this was the most delicious way I could think to put them together. Nothing deeper or more exciting than that!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I really wanted to make sure the vegetable content was high, so I added many different types - onions, carrots, celery, peas, asparagus, mushrooms, baby spinach - but you could always use fewer varieties of vegetables if that makes your life easier.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikD4XmFksH-RiugKpiYOpqoG10Q959oE4VIobj750tzhcm_hn28ZOGdC7b184lKS0tX_0tIDlvmcsl1sZJaeQ6H0h7WLJ4br-e0LnE18pkTbxRqpalYDuPRTQ9iTrdCxvubsvHyw/s1500/Chicken+Pot+Pie+filling.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pie filling" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikD4XmFksH-RiugKpiYOpqoG10Q959oE4VIobj750tzhcm_hn28ZOGdC7b184lKS0tX_0tIDlvmcsl1sZJaeQ6H0h7WLJ4br-e0LnE18pkTbxRqpalYDuPRTQ9iTrdCxvubsvHyw/w640-h480/Chicken+Pot+Pie+filling.jpg" title="Pie filling" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pie filling</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I also suggest making the pie all at once - making the filling, topping it with pastry while still hot and baking straight away - so that you get your pie faster! But if it makes your life easier to make it ahead, then you'll need to let the filling cool completely before topping it with the pastry so it doesn't melt. Keep it in the fridge until you're ready to bake, and add a little extra baking time to make sure the filling is piping hot before serving.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU1NHBz99wxQRFEUVpYMxRjTCryOVYpKUlz3FsQrR5aDIKKTC6AahS8dbXKjP5TJ0qDGNLGqSt_YMjv1Gc_IgaYreRm7eTA-ldMI1H9iWjNscOozGTDXvLJleuqp8m8bpKBRYXA/s1500/Pastry+topped.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pastry topped, ready to bake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggU1NHBz99wxQRFEUVpYMxRjTCryOVYpKUlz3FsQrR5aDIKKTC6AahS8dbXKjP5TJ0qDGNLGqSt_YMjv1Gc_IgaYreRm7eTA-ldMI1H9iWjNscOozGTDXvLJleuqp8m8bpKBRYXA/w640-h480/Pastry+topped.jpg" title="Pastry topped, ready to bake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pastry topped, ready to bake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlbWbolglZGcEr0xlp0BefHJPv2DAweZNOjH8mkM3y43QvL_-89CxKLpfVx6uTaAMZvPF6mvBzCV5XDBoxVJu06Sg_wA-sZgInnVW_pK2kMlmGDf8M7wo_SD9k0hppiI9-GxD6Q/s1500/Chicken+and+Asparagus+Pot+Pie+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baked pie" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlbWbolglZGcEr0xlp0BefHJPv2DAweZNOjH8mkM3y43QvL_-89CxKLpfVx6uTaAMZvPF6mvBzCV5XDBoxVJu06Sg_wA-sZgInnVW_pK2kMlmGDf8M7wo_SD9k0hppiI9-GxD6Q/w640-h480/Chicken+and+Asparagus+Pot+Pie+3.jpg" title="Baked pie" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and Asparagus Pot Pie</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: justify;">No fancy crimping this time, but I can assure you it tasted awesome! If you are more energetic than I, feel free to decorate the pie as your heart desires.</div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADMIZsIVcGV1NwSpGzbQDzhYREvoTXCmgtxTFRh6HM6n9vlQsIXn929yPM1_S4Lvwp8Kz2sUwe8qRdy5Lvjngi37E_5mtqCK0-Dp1vcZG07KsyV6inuWjGdGL1UmiKDn1AmuFEA/s1500/Chicken+and+asparagus+pot+pie+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chicken and Asparagus Pot Pie" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADMIZsIVcGV1NwSpGzbQDzhYREvoTXCmgtxTFRh6HM6n9vlQsIXn929yPM1_S4Lvwp8Kz2sUwe8qRdy5Lvjngi37E_5mtqCK0-Dp1vcZG07KsyV6inuWjGdGL1UmiKDn1AmuFEA/w480-h640/Chicken+and+asparagus+pot+pie+2.jpg" title="Chicken and Asparagus Pot Pie" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken and Asparagus Pot Pie</td></tr></tbody></table><br /><div style="text-align: justify;">You could eat the pie as a meal in itself, although I think a carbohydrate side is most welcome (we had rice; mashed potato would be excellent too), and would make the pie stretch further.</div><div style="text-align: justify;"><br /></div><div><div id="recipejump"></div>That's it! I hope you enjoy this pie as much as I did! Enjoy.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b></b></div><blockquote><div class="separator" style="clear: both; text-align: left;"><b>Chicken and Asparagus Pot Pie</b></div><div class="separator" style="clear: both; text-align: left;">A recipe by Sarah Cooks</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">2 tablespoons (30 grams) butter</div><div class="separator" style="clear: both; text-align: left;">1 onion, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1 carrot, chopped into small cubes</div><div class="separator" style="clear: both; text-align: left;">1 stick of celery, chopped into small cubes</div><div class="separator" style="clear: both; text-align: left;">1 clove of garlic, crushed</div><div class="separator" style="clear: both; text-align: left;">1 cup sliced mushrooms</div><div class="separator" style="clear: both; text-align: left;">500 grams chicken breast, cut into small cubes</div><div class="separator" style="clear: both; text-align: left;">1 bunch asparagus, woody ends snapped off and the remainder cut into 2cm lengths</div><div class="separator" style="clear: both; text-align: left;">1 cup frozen peas</div><div class="separator" style="clear: both; text-align: left;">2 handfuls baby spinach leaves</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons flour</div><div class="separator" style="clear: both; text-align: left;">1 cup chicken stock</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon dried tarragon</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon dried thyme</div>2 tablespoons milk or cream<div>1 egg<br /><div>1 sheet shortcrust or puff pastry (1/2 a sheet of Carême brand sour cream shortcrust, or a single sheet of Pampas or other supermarket brand)</div><div><br /></div><div><b>Method</b></div><div>Preheat the oven to 200C.</div><div>Melt the butter in a heavy-based saucepan. Add the onion, carrot and celery, as well as some salt and pepper, and cook for 5 minutes or until softened.</div><div>Add the garlic and cook until fragrant.</div><div>Add the mushrooms and cook until they have cooked down and most of the liquid has evaporated.</div><div>Add the chicken pieces, turn the heat up and cook until they have lost all pink colour.</div><div>Stir in the asparagus pieces, peas and baby spinach leaves, followed by the flour. Stir the flour in so it's combined evenly with the liquid in the pan, and cook for a few minutes to remove any raw taste.</div><div>Add in the stock, tarragon and thyme. Bring to the boil, turn down to a simmer and cook until the liquid is thickened and the chicken pieces are cooked through. (Approx. 5-10 minutes).</div><div>Stir through the milk or cream and turn off the heat. Season to taste with salt and pepper.</div><div>Tip the hot mixture into a pie dish (mine is a 24x16x9cm oblong enamel dish), or into individual ramekins for the echt Pot Pie experience. </div><div>Brush the rim(s) of the pie dish(es) with beaten egg, and cover with pastry, pressing along the edges to seal and trimming off any excess. Brush the tops with beaten egg, cut a few slits for air venting purposes, and put straight into the oven. (If the filling is hot, the pastry will start to melt so you'll need to move quickly). If you want to assemble the pie in advance - let the filling cool completely before topping with the pastry, and keep it in the fridge until you want to bake it.</div></div><div>Bake the assembled pies for 30-45 minutes, or until the pastry is golden brown and the filling is piping hot.</div><div>Allow to stand for 5 minutes before serving.</div><div>Makes 1 large or 4 small pies, feeds 4</div></blockquote><div></div></div>
<br />
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com7tag:blogger.com,1999:blog-8787347.post-34434113921570476932021-08-19T14:06:00.001+10:002021-08-19T14:06:13.298+10:00Small Batch Shortbread<div style="text-align: justify;">Small batch shortbread! A crisp, buttery shortbread biscuit, with crunchy edges and optional dark chocolate chunks. (Not actually optional). This recipe makes just eight shortbread rounds, a perfect little lockdown treat!</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pwkGbXE-RxumocVS22dG3eymoGhgjqCmXdUeX3vr6P2YFMOO6N6O5HnzDttTEvfzCK8qEdNKZV5ccnR21cq6fNWoMd_LFNTLJ9Hgsn56fd_fc6Qwv_8rWOsKPFCs8hWKi4rRvA/s1500/Small+Batch+Shortbread.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Batch Shortbread" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pwkGbXE-RxumocVS22dG3eymoGhgjqCmXdUeX3vr6P2YFMOO6N6O5HnzDttTEvfzCK8qEdNKZV5ccnR21cq6fNWoMd_LFNTLJ9Hgsn56fd_fc6Qwv_8rWOsKPFCs8hWKi4rRvA/w480-h640/Small+Batch+Shortbread.jpg" title="Small Batch Shortbread" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Batch Shortbread</td></tr></tbody></table><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2021/08/small-batch-shortbread.html#recipejump">Jump to recipe</a></div><div><br /><div style="text-align: justify;">Hello hello! I know it's been a little quiet here around ye olde blog lately - this year I've been averaging fewer than one post a month. Mum life has really taken priority! We've also moved house this last month so there's just a lot going on. Often I'm just getting through the day, and don't have the time or energy to cook or bake anything exciting, let alone create new recipes and photograph them and write them up. And once I get out of the habit of regularly blogging, it takes some effort to get back into it.</div></div><div><br /></div><div>However however... in this latest lockdown, I've noticed that my recipe for <a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">Small Batch Scones</a> has been going great guns and heaps of people have been baking it and tagging me on <a href="https://instagram.com/sarahcooksblog">Instagram</a>. (Yay!) That's why I decided to do a round-up <a href="https://www.sarahcooks.com.au/2021/08/small-batch-baking.html">post of all my small batch recipes</a>, to try to give my other small batch recipes some love. Writing up that post really gave me the itch for some small batch baking, and literally the next day I came up with this shortbread. It's funny how inspiration works like that!</div><div><br /></div><div>Shortbread is really easy to make in small quantities because most recipes don't contain any eggs - I always find it's hardest to scale down eggs in recipes, and I'm not a fan of using half an egg. </div><div><br /></div><div>So, this recipe makes eight shortbread biscuits, which I think is a sensible little batch. But to be honest, I'm an absolute shortbread fiend and anything less than an entire packet of Walker's Shortbread counts as a "small batch" to me, hah! Because it uses such small quantities (only 50 grams of butter and 50 grams of flour), this is very easy to stir together in a small bowl using a spoon, no mixer required.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5uU78PDou1vGnXYqCYfQrRaSHcFeEsEECyP2I0_HP-CyV-j0_SWLUWqV1Ic9VnH1K9szVfoAc9SCQ0ue31AUaD6IVlx3yLAQu29BUqdqPG006nAx0cGBuU7EzKXjEv3G8cA0pg/s1500/Shortbread+mixture.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Shortbread mixture" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5uU78PDou1vGnXYqCYfQrRaSHcFeEsEECyP2I0_HP-CyV-j0_SWLUWqV1Ic9VnH1K9szVfoAc9SCQ0ue31AUaD6IVlx3yLAQu29BUqdqPG006nAx0cGBuU7EzKXjEv3G8cA0pg/w480-h640/Shortbread+mixture.jpg" title="Shortbread mixture" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shortbread mixture</td></tr></tbody></table><div><br /></div><div>Rice flour or ground rice are traditional in shortbread; I take a tip from Mary Berry and use semolina, which is very fine but still gives a nice texture. I also always have semolina in the pantry, and never use rice flour or ground rice for anything else, so it's a lot more convenient for me. (We use semolina for the annual Christmas roast potatoes, and <a href="https://www.sarahcooks.com.au/2012/10/oma-friedas-grieklochen-mit-kirsche.html" style="font-style: italic;">Oma Frieda's Grießklösschen mit Kirschen</a>, or in English: semolina dumplings with sour cherries).</div><div><br /></div><div>Rather than rolling the dough out and using a cookie cutter, for such a small quantity I find the best way is to roll the shortbread into a log and then slice it into round cookies. (This way you don't waste any of the precious dough!) It occurs to me now that you could also press it out into a circle and cut it into wedges in the traditional Scottish fashion.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIQD63E9Pc1gTLbPlndgntcbXa5TLNO04JiS92YtlHHcbEj9TDdrPfK1B_0OOBpS8RbK5H84-ccxt5EAAmxgBBv6RurIFc0fk6onISbUI7vk_CxUkQ2RX6cuGExzNoIE3CdgBlA/s1500/Shortbread+roll+1.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Shortbread roll" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIQD63E9Pc1gTLbPlndgntcbXa5TLNO04JiS92YtlHHcbEj9TDdrPfK1B_0OOBpS8RbK5H84-ccxt5EAAmxgBBv6RurIFc0fk6onISbUI7vk_CxUkQ2RX6cuGExzNoIE3CdgBlA/w480-h640/Shortbread+roll+1.jpg" title="Shortbread roll" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shortbread roll</td></tr></tbody></table><div><br /></div><div>I rolled the biscuits in Demerara sugar for extra crunch - this (as well as the addition of chocolate chunks) was inspired by the beautiful shortbread biscuits that <a href="https://www.instagram.com/goodkarmabakery">Good Karma Bakery</a> sells! (I was actually lucky enough to win an Instagram giveaway of a bag of her cookies when she launched the bakery, and can highly recommend the molasses ginger ones).</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4QABQXuJVZ1Y0eIlXd24YxCjxt1HuOfVOIvUTe1sFU67lRHT5x2EHs7xT4EH3Pr4pBSICCQ0q0gDj62IKtjkJwvx_wfINe2H37KU-GJvbiv_uD3caJtkU3X5t-47OpAfE-tQmQ/s1500/Shortbread+roll.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Shortbread roll in Demerara sugar" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4QABQXuJVZ1Y0eIlXd24YxCjxt1HuOfVOIvUTe1sFU67lRHT5x2EHs7xT4EH3Pr4pBSICCQ0q0gDj62IKtjkJwvx_wfINe2H37KU-GJvbiv_uD3caJtkU3X5t-47OpAfE-tQmQ/w480-h640/Shortbread+roll.jpg" title="Shortbread roll in Demerara sugar" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shortbread roll in Demerara sugar</td></tr></tbody></table><br />That's it, slice and bake! I like to bake shortbread slowly at a low temperature (150C) so it crisps up slowly but doesn't go brown or bitter at all.<br /><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwFvvAgC_QF127Jdum4n5xeNvgVtzCDJ_MrhMfTXnKEa-9bkH2Aa1odED6mhQmsK5PDtSoReIb90LJMZqXePs1E0g-Xln55r1mVRPWRC0oEwJ_dmnDoYNjLC8VVIue4PNEhXhzw/s1500/Small+Batch+Shortbread+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Batch Shortbread" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwFvvAgC_QF127Jdum4n5xeNvgVtzCDJ_MrhMfTXnKEa-9bkH2Aa1odED6mhQmsK5PDtSoReIb90LJMZqXePs1E0g-Xln55r1mVRPWRC0oEwJ_dmnDoYNjLC8VVIue4PNEhXhzw/w480-h640/Small+Batch+Shortbread+2.jpg" title="Small Batch Shortbread" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Batch Shortbread</td></tr></tbody></table><br />These shortbread biscuits were so beautiful! I loved the short (duh), crisp texture and the absolute butteriness. They're easy and quick to make, and even easier to eat. (I would have definitely eaten more if there had been more!)<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYrWZbckz5dPbBsVtoPO6rqS2SZjHaZDZSALd2mdxlpVZ48T9ZA44C1LiUj0vC-Ip77EcU3WuKqnjhL0Wy0hiJn7UQ5rpzCS1a1y9U67uFeX_Hxk_GvT8WtsS37fE7TQyrQYX_g/s1500/Small+Batch+Shortbread+with+Iced+Latte.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small batch shortbread with iced latte" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYrWZbckz5dPbBsVtoPO6rqS2SZjHaZDZSALd2mdxlpVZ48T9ZA44C1LiUj0vC-Ip77EcU3WuKqnjhL0Wy0hiJn7UQ5rpzCS1a1y9U67uFeX_Hxk_GvT8WtsS37fE7TQyrQYX_g/w480-h640/Small+Batch+Shortbread+with+Iced+Latte.jpg" title="Small batch shortbread with iced latte" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small batch shortbread with iced latte</td></tr></tbody></table><div><br /></div><div id="recipejump"></div><div>I hope you enjoy these as much as I did!</div><div><br /></div><blockquote><b>Small Batch Shortbread</b><br />
A recipe by Sarah Cooks<br />
<br /><b>
Ingredients</b><div>50 grams softened unsalted butter<br />50 grams plain flour<div>1 pinch salt</div><div>25 grams semolina</div><div>25 grams caster sugar</div><div>25 grams dark chocolate, chopped medium-fine (optional)</div><div>1-2 tablespoons Demerara sugar</div><div><br /></div><div><b>Method</b></div><div>Preheat the oven to 150C.</div><div>Place the butter in a mixing bowl, add the flour, salt and semolina and mix with a wooden spoon until combined. Stir in the sugar and chocolate chunks (if using).</div><div>Roll the dough into a log of about 4 cm diametre. If the roll is quite soft, let it firm up in the fridge.</div><div>Roll the log into the Demerara sugar to coat the edges.</div><div>Slice into 8 even pieces, and arrange the cookies on a lined baking tray.</div><div>Bake for 15-25 minutes, or until lightly golden and firm.</div><div>Allow to cool on the tray, then transfer to a wire rack to cool completely.</div><div>Makes 8 shortbread biscuits</div></div></blockquote>
<br />
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-78106787188185489422021-08-09T22:01:00.001+10:002021-08-09T22:01:31.151+10:00Small Batch Baking<div style="text-align: justify;">Hi everybody! Today I want to share my nine small batch baking recipes to lift your lockdown mood!</div><br /><div style="text-align: justify;">Ever since Australia's first lockdown in March 2020 (were we ever that young?) I've been really keen on small batch baking. A baby batch of scones, a tiny tray of brownies, a cheeky little cheesecake... too cute! You get all the fun and diversion of baking, but far less waste or overindulgence. This time last year I harboured the hope that by 2021, lockdowns would be a thing of the past, but clearly they're not. Victoria is now in its SEVENTH lockdown, Sydney is starting the seventh week of its current lockdown, different parts of Brisbane and regional Queensland are either entering or leaving lockdowns... and... it's just a lot. So, for those of us fortunate enough to be healthy and staying at home, I hope that these small batch recipes bring a bit of joy into your lockdown routine.</div><br /><b>Equipment</b><br /><br /><div style="text-align: justify;">For the scones, you just need a tray, but for the cakes, cheesecakes, brownies and bundt cake, the equipment I have is a <b>20 x 10cm mini loaf pan</b>, an <b>18cm round springform pan</b> and a <b>16cm miniature bundt tin</b> (with a capacity of one litre). Because these happen to be the tins I have, when I create small batch recipes I create them with these tins in mind. If you don't plan to be baking these things a lot, I'd suggest having a look for some foil trays at your local supermarket - a small pie dish or takeaway foil container could be a good alternative for the loaf pan or the round pan.</div><div style="text-align: center;">*****</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. <a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html" target="_blank"><b>Small Batch Scones</b></a></div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWnvneIHs3GscNN8LaWwbwkoqJP-noRjjXueokpbGIrFPSMk9f9c7A1VMgYg-vGk7OefdyM31ZTu9G7JTTWDDkqqV-xPsxsGUaD3s8wVX2VO8ibyBv-q3MmUy9myViFKBFU8hgw/s1500/Small+Batch+Scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWnvneIHs3GscNN8LaWwbwkoqJP-noRjjXueokpbGIrFPSMk9f9c7A1VMgYg-vGk7OefdyM31ZTu9G7JTTWDDkqqV-xPsxsGUaD3s8wVX2VO8ibyBv-q3MmUy9myViFKBFU8hgw/w480-h640/Small+Batch+Scones.jpg" title="Small-Batch Scones" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small-Batch Scones</td></tr></tbody></table><br /><div></div>The OG and still the best! Just four scones. These are definitely the most popular recipe here on the old blog - almost every week someone on Instagram will make these and tag me. They're basically Belinda Jeffrey's fluffy buttermilk scones from <i>Mix and Bake</i>, just made in teensy tiny quantities (and without dried fruit), and instead of rolling out the dough and cutting it into circles, I just pat the dough out and cut it into quarters. They're so easy, so quick, and so good. Once you start making these you won't stop. (I certainly haven't stopped!)<br /><br /><div style="text-align: center;">*****</div><div style="text-align: left;"><br /></div>2. <a href="https://www.sarahcooks.com.au/2020/11/small-batch-cheddar-and-chive-scones.html"><b>Small Batch Cheddar and Chive Scones</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDyZtNIDYpCrsQG17or0gimk26HVA-DnyPvtr1VW6haCeuOI7luq5YXaYt-kJgTPmWHRZGOeWIlaPmZ9gcnjJpQU40L1YQM9W3tFaxqjV0bSfpdRQ61DO9QVgTngiPkSLwKTbsg/s1500/Cheddar+and+chive+small+batch+scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDyZtNIDYpCrsQG17or0gimk26HVA-DnyPvtr1VW6haCeuOI7luq5YXaYt-kJgTPmWHRZGOeWIlaPmZ9gcnjJpQU40L1YQM9W3tFaxqjV0bSfpdRQ61DO9QVgTngiPkSLwKTbsg/w480-h640/Cheddar+and+chive+small+batch+scones.jpg" title="Small-Batch Cheddar and Chive Scones" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small-Batch Cheddar and Chive Scones</td></tr></tbody></table><br />How to improve upon perfection? Add cheese.</div><div><br /></div><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div>3. <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html"><b>Petite Passionfruit Loaf Cake with Sour Cream Glaze</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6Bza4W4mY3ry3O9LAnw6-bCDGeoQLc0JXgJo-u4v6ivJF3mIVJPR-L2N3d7bdvRUNz7iDEoEsTDJchp8PoZHzVyyJhm8pwHAbL_uABiHfQ9YKOrzvoZb1FWW8EbYyaiP4WCzpg/s1500/Passionfruit+Loaf+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Petite Passionfruit Loaf Cake with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6Bza4W4mY3ry3O9LAnw6-bCDGeoQLc0JXgJo-u4v6ivJF3mIVJPR-L2N3d7bdvRUNz7iDEoEsTDJchp8PoZHzVyyJhm8pwHAbL_uABiHfQ9YKOrzvoZb1FWW8EbYyaiP4WCzpg/w546-h640/Passionfruit+Loaf+Cake.jpg" title="Petite Passionfruit Loaf Cake with Sour Cream Glaze" width="546" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Petite Passionfruit Loaf Cake with Sour Cream Glaze</td></tr></tbody></table><br />This petite passionfruit loaf cake is a scaled down version of my <a href="https://www.sarahcooks.com.au/2020/01/passionfruit-and-sour-cream-bundt-cake.html">passionfruit and sour cream bundt</a>. I love that cake, but I only wanted a small amount of it. And here we are. The sour cream glaze is the bomb - learnt it from the magnificent Beatrix Bakes, and I use it to ice cakes all the time now.</div><div><br /></div><div style="text-align: center;">*****</div><div style="text-align: left;"><br /></div>4. <a href="https://www.sarahcooks.com.au/2020/09/little-lemon-and-blueberry-ricotta-cake.html"><b>Little Lemon and Ricotta Blueberry Cake</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdugHwxG7uaZuBCQrJ0388bxUKNKUk4ryYaTbS6C6iJ9sUmTtPf_9RNNX3nchu8MaOQ4s1OSgcnDBJAtbdDjSfKgiCaZo7VNprfEC8XZgJuspgLhN0g6HIYo9-gCY9_bBR5zOx9w/s1500/Little+Lemon+and+Blueberry+Ricotta+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Little Lemon and Ricotta Blueberry Cake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdugHwxG7uaZuBCQrJ0388bxUKNKUk4ryYaTbS6C6iJ9sUmTtPf_9RNNX3nchu8MaOQ4s1OSgcnDBJAtbdDjSfKgiCaZo7VNprfEC8XZgJuspgLhN0g6HIYo9-gCY9_bBR5zOx9w/w640-h480/Little+Lemon+and+Blueberry+Ricotta+Cake.jpg" title="Little Lemon and Ricotta Blueberry Cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little Lemon and Ricotta Blueberry Cake</td></tr></tbody></table><br /></div><div>A bright lemony cake, moist from the ricotta and with lovely pops of blueberries. Definitely a tea time or breakfast cake!<div style="text-align: center;">*****</div><br /></div>5. <a href="https://www.sarahcooks.com.au/2020/11/baby-banana-bundt-cake-with-sour-cream.html"><b>Baby Banana Bundt Cake with Sour Cream Glaze</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWwMcAxyn3V2gAHo3jmEEgcsqfQ1_c3-7rmuC4tdAKOu9ib-OnTaBgE1mKPpzvmnRFUIyvlSqEdwBVnjACII8lAU7QTEvbe0WzDCPNxD0UAo_e6VkqtoxHiNrgw7ftqC5qx9dpg/s1500/Baby+Banana+Bundt+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby Banana Bundt with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWwMcAxyn3V2gAHo3jmEEgcsqfQ1_c3-7rmuC4tdAKOu9ib-OnTaBgE1mKPpzvmnRFUIyvlSqEdwBVnjACII8lAU7QTEvbe0WzDCPNxD0UAo_e6VkqtoxHiNrgw7ftqC5qx9dpg/w480-h640/Baby+Banana+Bundt+4.jpg" title="Baby Banana Bundt with Sour Cream Glaze" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby Banana Bundt with Sour Cream Glaze</td></tr></tbody></table><br />I know banana bread was all the rage during lockdowns, but I also love a proper banana cake, especially when slathered in that excellent sour cream glaze!</div><div><br /></div><div style="text-align: center;">*****</div><div style="text-align: left;"><br /></div>6. <b><a href="https://www.sarahcooks.com.au/2020/07/baby-batch-buckwheat-brownies.html">Baby-Batch Buckwheat Brownies</a></b><div><b><br /></b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uDA2dwgWwsPzlvjDGvXIBzjRbkRZVv1YxBXglaXJtczS7f4jD6onbQIqJguQh9zgofGRno6dw7LSwwZUFgvZBeuWCxwNvVxGmAhOf-ATp4RwgLKnNychUD0v0Z8go7AwqjpyRg/s1500/Baby+Batch+Buckwheat+Brownies.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby-Batch Buckwheat Brownies" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uDA2dwgWwsPzlvjDGvXIBzjRbkRZVv1YxBXglaXJtczS7f4jD6onbQIqJguQh9zgofGRno6dw7LSwwZUFgvZBeuWCxwNvVxGmAhOf-ATp4RwgLKnNychUD0v0Z8go7AwqjpyRg/w640-h480/Baby+Batch+Buckwheat+Brownies.jpg" title="Baby-Batch Buckwheat Brownies" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby-Batch Buckwheat Brownies</td></tr></tbody></table><br />Lovely dark and slightly smoky gluten-free brownies. The recipes makes a 20x10cm slab of brownies, or eight little squares.<div style="text-align: center;">*****</div><br /></div>7. <a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html"><b>Small Cheesecake</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTHUCLDikiUaIfkXnaG7H-W8dOmN04el9GwtxrecMDz4wS5iEN9hb28gJsbNkcYuE7bPTkB-Q-DFwJuusL0LXTAuBAamxhjwkjea5qa-Fyjp9n9THcUyhHE19Aqj1vQtU8JA1XA/s1500/Small+cheesecake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Cheesecake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTHUCLDikiUaIfkXnaG7H-W8dOmN04el9GwtxrecMDz4wS5iEN9hb28gJsbNkcYuE7bPTkB-Q-DFwJuusL0LXTAuBAamxhjwkjea5qa-Fyjp9n9THcUyhHE19Aqj1vQtU8JA1XA/w480-h640/Small+cheesecake.jpg" title="Small Cheesecake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Cheesecake</td></tr></tbody></table><br /></div><div>Heck yes! A small version of <a href="https://www.sarahcooks.com.au/2016/03/sarahs-favourite-cheesecake.html">Sarah's Favourite Cheesecake</a>. It's a classic American style baked cheesecake - biscuit base, with a vanilla and lemon scented cream cheese filling. So good! I make the small cheesecake in my 18cm tin for a shallow cheesecake (with a high biscuit to cream ratio), but given how shallow it is, I think this would work well in a 15cm tin if you've got one. (Just quietly, my wife and I ate the entire small cheesecake in one evening, whoops).</div><div><br /></div><div style="text-align: center;">*****</div><div><br /></div>8. <a href="https://www.sarahcooks.com.au/2021/01/squacquerone-cheesecake.html"><b>Small Squacquerone Cheesecake</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXtyP_DXkPDwd03hrSfjgpaUkjykrsy0fIAR1o0K21NdR8DU_pQCXuxZgBlKfpgh7wFfsT892gbAF1e76tF1qoonLvXYq6wJumFrrDf5J75nIOB1rvd6G2DaJV_Xh6jPnfpKNFw/s1500/Squacquerone+Cheesecake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Squacquerone Cheesecake" border="0" data-original-height="1000" data-original-width="1500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXtyP_DXkPDwd03hrSfjgpaUkjykrsy0fIAR1o0K21NdR8DU_pQCXuxZgBlKfpgh7wFfsT892gbAF1e76tF1qoonLvXYq6wJumFrrDf5J75nIOB1rvd6G2DaJV_Xh6jPnfpKNFw/w640-h426/Squacquerone+Cheesecake+2.jpg" title="Small Squacquerone Cheesecake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Squacquerone Cheesecake</td></tr></tbody></table><br />I made this small squacquerone cheesecake when I received some complimentary squacquerone cheese from <a href="https://thatsamorecheese.com.au/">That's Amore Cheese</a>. You can read more about it on my blogpost, but essentially squacquerone is a fresh cheese from Emilia-Romana that's a cross between cream cheese, mascarpone and ricotta. Yum. This cheesecake is a plain European style cheesecake (no biscuit base, and slightly less rich and creamy than my regular American-style cheesecake). And actually, if you replace the squacquerone with the slightly less recherché Quark, you get a mini version of my <a href="https://www.sarahcooks.com.au/2007/02/awesome-german-cheesecake.html">Awesome German Cheesecake</a>!</div><div><br /></div><div style="text-align: center;">*****</div><div style="text-align: center;"><br /></div>9. <a href="https://www.sarahcooks.com.au/2021/05/petite-pistachio-cheesecake.html"><b>Petite Pistachio Cheesecake</b></a><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfNaPzjwj8o-T29Mm9IZt7JO2TTi057xpKIqicxFgm6hXPIvJszdP4Pi4lcKoIZVr4X2s8y6VkCbU9duzWKrJxBxeIvdUgzE4VJTyu5m2jvxZ6ENPv6fZGftOeui_sR71DzzdHw/s1500/Pistachio+Cheesecake+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Petite Pistachio Cheesecake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfNaPzjwj8o-T29Mm9IZt7JO2TTi057xpKIqicxFgm6hXPIvJszdP4Pi4lcKoIZVr4X2s8y6VkCbU9duzWKrJxBxeIvdUgzE4VJTyu5m2jvxZ6ENPv6fZGftOeui_sR71DzzdHw/w480-h640/Pistachio+Cheesecake+3.jpg" title="Petite Pistachio Cheesecake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Petite Pistachio Cheesecake</td></tr></tbody></table><br /> Well, if the squacquerone cheesecake is a bit of a lighter cheesecake, this pistachio cheesecake is the complete opposite. It is incredibly rich! It's a scaled-down version of the <a href="https://buttermilkbysam.com/pistachio-cheesecake/">pistachio cheesecake on Buttermilk by Sam</a>, and has salted pistachios in the biscuit base, and real pistachio butter folded into the filling. It's really thick and creamy (and expensive, because pistachios), so I think it's really nice to make this in a small version. I actually made it for my (non-lockdown) birthday this year to share with my parents.<div><br /><div style="text-align: center;">*****</div><br /></div><div>That's it! I have some more small-batch baking ideas bubbling away... I'm thinking biscuits or cookies should be next! If you have any ideas or any recipes you'd like to see me tackle in a small version, let me know and I'll put my thinking cap on!</div></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-86839473118100787682021-07-14T10:57:00.001+10:002021-07-14T10:57:11.806+10:00Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies<div style="text-align: justify;">Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies. It's a mouthful, but what a delicious mouthful!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR8fpkhnI5p67O6Td10Z5ytJbRr3eJEhknbJCKVa7NcEKTW_ECXlHNUUamD-Jz-bMQhAnjpatodzOkDSlgNtxr10rw4cY07ikowkHgI7GiMlnNkOVXN_qg6cFEJQLZSQB1WwZxA/s1500/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR8fpkhnI5p67O6Td10Z5ytJbRr3eJEhknbJCKVa7NcEKTW_ECXlHNUUamD-Jz-bMQhAnjpatodzOkDSlgNtxr10rw4cY07ikowkHgI7GiMlnNkOVXN_qg6cFEJQLZSQB1WwZxA/w480-h640/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies2.jpg" title="Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies</td></tr></tbody></table><br /><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2021/07/burnt-butter-caramelised-white.html#recipejump">Jump to recipe</a><br /></div><div><br /></div><div>Hello hello! I've got a brand new, incredibly delicious cookie recipe for you today! Burnt butter, caramelised white chocolate and toasted pecan cookies. So much toasty nutty buttery caramelly deliciousness. I don't have any exciting story behind the creation of these cookies, these are just some of my favourite flavours and I'd long been thinking I should combine them into the one fabulous cookie!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJOwcxgjmmNrn6A8x6MLL2BGawSCaWnrFIIOs2m7kPU19PrApSsicb6Sg0jkwVdw7OeL2yAtSWMCSXjRpfN_V_b-7cbPyHmnOd0_JjYEUKx9FlZPlfUDaH_cUahFgxesZH46b-Q/s1500/Ingredients.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Ingredients for cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJOwcxgjmmNrn6A8x6MLL2BGawSCaWnrFIIOs2m7kPU19PrApSsicb6Sg0jkwVdw7OeL2yAtSWMCSXjRpfN_V_b-7cbPyHmnOd0_JjYEUKx9FlZPlfUDaH_cUahFgxesZH46b-Q/w480-h640/Ingredients.jpg" title="Ingredients for cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ingredients for cookies</td></tr></tbody></table><br /><div>So, <b>burnt butter</b>. I love it, love it, love it! The rich toasty nutty flavour and the gorgeous aroma - just heavenly! (You can also check out the previous <a href="https://www.sarahcooks.com.au/search/label/Burnt%20Butter?max-results=12">burnt butter recipes</a> on my blog if you are similarly obsessed). If you don't already know, when you burn butter (or brown it), you're melting it until the fat separates from the milk solids, and continuing to cook until the milk solids turn golden brown and smell amaaaaazing. (Go easily the first few times until you get the hang of it - if you properly burn the milk solids, it makes everything taste unpleasant and bitter, and there's nothing to do but to chuck it out and start over again. I speak from bitter - hah! - experience). I love burnt butter in baked goods, where it gives everything a gorgeous rounded nutty flavour, but it's also great in savoury applications (sauce grenobloise with fish, <a href="https://www.sarahcooks.com.au/2012/04/herbaceous-burnt-butter-ricotta-gnocchi.html">burnt butter and sage with gnocchi</a> or tortellini, for example). It never doesn't taste good!</div><div><br /></div><div><b>Question:</b> Can I use replace normal butter with burnt butter in any baking recipe?</div><div><br /></div><div>Generally yes... but with a little care and adjustment. It's not just a one-to-one swap. When you burn butter, you're allowing the water in the butter to evaporate, so you end up with a smaller amount of butter after it's been burned. I've found that the easiest way to get around this is to start with the same weight of butter that your original recipe asks for, burn it, then weigh it and add enough water to make it up to the original amount. That way there's no guessing around with the amounts, you get the burnt butter flavour, and you've replaced the evaporated liquid! Ta-dah.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpv62BWuwNi020L8jxQNOngz1_zbGyDxBp7S2o1dzIR_9e-bYV4DP3yYMAwQu-huujCY6vOfb2KLYIJHUVrQBRW_BMpq5jNJOmpR5J9bUTGoyzikRNgbxbKxn28pbs00MIEoPSg/s1500/Cookie+batter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Burnt butter cookie batter" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpv62BWuwNi020L8jxQNOngz1_zbGyDxBp7S2o1dzIR_9e-bYV4DP3yYMAwQu-huujCY6vOfb2KLYIJHUVrQBRW_BMpq5jNJOmpR5J9bUTGoyzikRNgbxbKxn28pbs00MIEoPSg/w480-h640/Cookie+batter.jpg" title="Burnt butter cookie batter" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Burnt butter, caster sugar and brown sugars</td></tr></tbody></table><br /><div>I also love <b>caramelised white chocolate</b>. My particular favourite is the expensive and hard-to-come-by <a href="https://www.valrhona-chocolate.com/valrhona-dulcey-32-baking-bag.html">Valrhona Dulcey</a>. I used to buy small blocks of it either in Paris or at the Singapore Airport duty free in transit, and slowly savour them at home, but I've since discovered that some small chocolatiers here in Melbourne stock Valrhona Dulcey fèves and sell it by weight. (The fèves are small oval pieces, like large chocolate chips). It's good stuff - I usually buy a smallish amount at a time and just snack on it. Absolutely wonderful. If you can't find Valrhona Dulcey, Cadbury Caramilk is a more widely available alternative, which also comes in bars or chips. (I'm not personally a fan of Cadbury Caramilk as I find it too sweet and milky tasting, but I know it has legions of dedicated fans, so you may love it!) It's also possible to caramelise your own white chocolate if you are so inclined. (I haven't tried this myself, but there are loads of tutorials online!)</div><div><br /></div><div>The last key ingredient - <b>toasted pecans</b>. I like pecans, but I'm not as obsessed with them as I am with burnt butter or caramelised white chocolate. However it is surely the perfect nut for this cookie. Their fragrance, light sweetness, crunch and butteriness are just right! The only tip I'll share is that you should definitely toast them first to amplify their flavour. And as per <a href="https://www.sarahcooks.com.au/2021/04/beatrix-bakes-cookbook.html">Beatrix Bakes</a>' sage advice, toast them gently in an oven to get them evenly toasted all the way through, rather than in a frying pan (where they'll likely end up scorched on some parts and raw within).</div><div><br /></div><div>So - with all that out of the way, this recipe is based on my go-to chocolate chip cookie recipe (David Lebovitz' wonderful <a href="https://www.davidlebovitz.com/salted-butter-chocolate-chip-cookies-recipe/">Salted Butter Chocolate Chip Cookies</a>), with with the butter being burnt, the chocolate chip being caramelised white chocolate, and the nut being toasted pecan. Sometimes I make this cookie dough with unsalted butter, but in this case I think the salted butter (plus the extra 1/2 teaspoon of flaky salt) is really needed to balance out the flavours and temper the sweetness of the caramelised white chocolate. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6lzrdq4UicopXrYPl0ZxkLc5DuUztafEXr9ShBfg3EKP0IPzoZ7FXNZES1uXBQ6r5pXyNRHDgqzeOal2uW8ssPw629jTftveaks_tRtcJemBdeas4VG72336stYdyu7OzqK2Kw/s1500/Cookie+dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cookie dough balls" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6lzrdq4UicopXrYPl0ZxkLc5DuUztafEXr9ShBfg3EKP0IPzoZ7FXNZES1uXBQ6r5pXyNRHDgqzeOal2uW8ssPw629jTftveaks_tRtcJemBdeas4VG72336stYdyu7OzqK2Kw/w480-h640/Cookie+dough.jpg" title="Cookie dough balls" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookie dough balls, ready for their overnight rest in the fridge</td></tr></tbody></table><br />I don't always bother refrigerating cookie dough overnight, but I think with these cookies it's important, to really make sure the butter has re-solidified and prevent them from spreading out too much.<br /><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqwEMUnPOPFDmpkPeNIqIBcF-GfNjs2Nau2S0k5qBsG-SHRu9szwDoPsHmj4JMlcV_6s3j4bVRYjB7XkCyaGMym3Qd5kRWnnwZ511YOboScmDOkVF0LlF8mikQDsShkj7gnYZDQ/s1500/Cookies+ready+for+baking.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cookie dough, ready for baking" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqwEMUnPOPFDmpkPeNIqIBcF-GfNjs2Nau2S0k5qBsG-SHRu9szwDoPsHmj4JMlcV_6s3j4bVRYjB7XkCyaGMym3Qd5kRWnnwZ511YOboScmDOkVF0LlF8mikQDsShkj7gnYZDQ/w480-h640/Cookies+ready+for+baking.jpg" title="Cookie dough, ready for baking" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookie dough, ready for baking</td></tr></tbody></table><div><br /></div><div>I also use the tip of banging the tray against a hard surface halfway through baking to knock some air out of the cookies and give them a nice undulating, craggy texture. (Got this idea from <a href="https://www.theboywhobakes.co.uk/recipes/besteverchocolatechipcookie">Edd Kimber</a> and <a href="https://www.halfbakedharvest.com/magic-chocolate-chip-cookies/">Tieghan Gerard</a>!)</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsQi6OiuE_ZhumlK5UJa508tFihwb5npV9wzkPs_wq54QQjDOgL-7nXLBgJnM9ycIqfRhJ7YiuH3Gvo9onP4Pik04kbuxndnomKqFBq8p5WCBrbAY6WQkCKjQl4RsXJrROQdr1Q/s1500/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Burnt butter, caramelised white chocolate and toasted pecan cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsQi6OiuE_ZhumlK5UJa508tFihwb5npV9wzkPs_wq54QQjDOgL-7nXLBgJnM9ycIqfRhJ7YiuH3Gvo9onP4Pik04kbuxndnomKqFBq8p5WCBrbAY6WQkCKjQl4RsXJrROQdr1Q/w480-h640/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies.jpg" title="Burnt butter, caramelised white chocolate and toasted pecan cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Burnt butter, caramelised white chocolate and toasted pecan cookies</td></tr></tbody></table><div><br /></div><div>I like these a little underbaked, and still warm from the oven, when the chocolate chunks are all melty and the batter in the centre is still gooey. That sweet buttery gooeyness against the crunch of the edges and the crunchy pecans is just perfection! These guys also freeze really well - I only bake a few at a time so I can spread out the deliciousness but also so that I only eat them fresh out of the oven, when they're at their absolute peak. (Just freeze the dough balls in a single layer in a freezer bag or airtight container, bake from frozen, and add a couple of minutes to the baking time when you do bake them). Good with tea, excellent with strong black coffee.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJbHxg1BMYeqWSFVd_O_28fickLTn40-WjAHExpgKVzhy6pJ6dB42kUACCIxUJC8SiciUn33kQzhmlBSfkqSHz3l3FLLWHfJzSb1pkoTCfr8NB_A__4BxyQ_PxPuNi31fqf8_MQ/s1500/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJbHxg1BMYeqWSFVd_O_28fickLTn40-WjAHExpgKVzhy6pJ6dB42kUACCIxUJC8SiciUn33kQzhmlBSfkqSHz3l3FLLWHfJzSb1pkoTCfr8NB_A__4BxyQ_PxPuNi31fqf8_MQ/w480-h640/Burnt+butter+caramelised+white+chocolate+and+toasted+pecan+cookies3.jpg" title="Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies</td></tr></tbody></table><br /><div id="recipejump"></div><div>That's it! If you love these flavours like I do, you simply MUST make these cookies. If you can, splash out on the expensive chocolate and the fancy butter, as you can really taste them in the final product. A total decadent treat!</div><div><br /></div><div><b>Burnt Butter, Caramelised White Chocolate and Toasted Pecan Cookies</b></div><div>A recipe by Sarah Cooks, adapted from David Lebovitz' <a href="https://www.davidlebovitz.com/salted-butter-chocolate-chip-cookies-recipe/">Salted Butter Chocolate Chip Cookies</a></div><div><br /></div><div><b>Ingredients</b></div><div>150 grams pecans</div><div>115 grams salted butter</div><div>110 grams dark brown sugar</div><div>100 grams white sugar</div><div>1 large egg, at room temperature</div><div>1/2 teaspoon vanilla extract</div><div>180 grams plain flour</div><div>1/2 teaspoon bicarbonate of soda</div><div>1/2 teaspoon flaky sea salt, plus extra for sprinkling if you like</div><div>200 grams caramelised white chocolate (either in chips or roughly chopped)</div><div><br /></div><div><b>Method</b></div><div>Preheat the oven to 150C. Spread the pecans out on a tray in a single layer, and cook for 20-30 minutes or until slightly darker and they smell amazing. Remove from the oven, allow to cool, roughly chop and set aside.</div><div>Place the salted butter in a small saucepan and place over a medium-low heat. Allow the butter to melt, swirling occasionally to help it melt evenly. After it melts, it will start bubbling and spitting. Keep cooking, stirring well with a flexible spatula and scraping the sides and the bottom, until it goes darker in colour, smells amazing, and you can see small brown flecks in the liquid. Pour into a bowl and set aside to cool until almost solid again. (You want it to firm up enough so that it's like softened butter, ready for baking). Weigh the brown butter, and add enough water to bring it back up to 115 grams. (You'll likely need a tablespoon or so).</div><div>Place the brown butter and water, and the two sugars into the bowl of a stand mixer (or just beat by hand), and beat until smoothly combined and lightened in colour. Add the egg and vanilla and beat in.</div><div>Sieve over the flour and bicarb, crush in the salt and mix to combine.</div><div>Add the pecans and white chocolate and mix in.</div><div>Use a spring-loaded ice-cream scoop to scoop the mixture into a shallow airtight container in a single layer and cover with the lid. Refrigerate overnight or at least for a few hours until the balls (heh) are solid. If you want to freeze some of the cookie dough, store the balls in a freezer bag or airtight container in a single layer and put in the freezer.</div><div>When you are ready to bake, preheat the oven to 175C. </div><div>Arrange the balls on a lined baking tray, allowing room to spread. If you like, sprinkle with a little extra sea salt.</div><div>Bake for 10 minutes, then remove the tray and bang it firmly on a hard surface (like the corner of a kitchen counter). Place the tray back in the oven (if your oven has hotspots, rotate the tray to ensure even browning), and bake for a further 2 minutes or until lightly golden brown but still gooey inside. Remove the trays from the oven and allow the cookies to firm up before transferring to a wire rack to cool completely. (Or cool until cool enough to handle, then INHAAAAALE).</div><div>Makes 16 big cookies</div>
<br />
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-16532193607016767482021-05-05T21:58:00.029+10:002021-05-06T22:20:46.246+10:00Petite Pistachio Cheesecake<div style="text-align: justify;">Petite Pistachio Cheesecake. A perfectly petite, super-rich and creamy baked cheesecake, full of delicious pistachios. The pure pistachio flavour comes from roasted salted pistachios in the base, and pure pistachio butter in the filling. Total luxury, and not a drop of essence in sight!</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOATY8FiiNUmUee-ZgBODX2j3M7GXr_97rFrRokpOxA7d31LIurOoesqPlOIoYE-0iw9u0uYORJadXzwX2EtOaSUVV-IDpucc2ysFO2G4D8dwdzblpeDati45TvL-1rnZS8IBlZQ/s1500/Pistachio+Cheesecake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio Cheesecake, Pistachio Slivers, Pistachio Gelato" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOATY8FiiNUmUee-ZgBODX2j3M7GXr_97rFrRokpOxA7d31LIurOoesqPlOIoYE-0iw9u0uYORJadXzwX2EtOaSUVV-IDpucc2ysFO2G4D8dwdzblpeDati45TvL-1rnZS8IBlZQ/w480-h640/Pistachio+Cheesecake.jpg" title="Pistachio Cheesecake, Pistachio Slivers, Pistachio Gelato" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio Cheesecake, Pistachio Slivers, Pistachio Gelato</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2021/05/petite-pistachio-cheesecake.html#recipejump">Jump to recipe</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I love pistachio desserts. Absolutely love them. However, I only came to this realisation relatively recently in life. It was when <a href="https://www.sarahcooks.com.au/2016/03/the-unblogged-files-february-2016.html">Piccolina opened back in 2016</a>, and I tried their life-changing pistachio gelato, which really just tastes of pure roasted pistachio nuts. (It's still my favourite!) Prior to that, I always thought of pistachio desserts as having that horrible synthetic, medicinal almond essence flavour - blergh. But a dessert or pastry made with real pistachios? Yes please!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This love of pistachios also led me to splash out on a $19 jar (eep) of pure pistachio butter when we saw it at the market a few months ago. We wanted to buy some pure nut butters (no salt, sugar or other additives) for the baby, and when I saw they had pistachio as well, I had to get it. The brand is <a href="https://noyanutbutter.com.au/">Noya Nut Butter</a> (not sponsored), and it is good stuff. It's pure roasted pistachios, ground into a paste. Just look at it! So intense! So amazing! I like having it on toast. I think it might be too creamy and liquid to be used successfully in a pistachio frangipane (the type you might use to fill <a href="https://www.sarahcooks.com.au/2020/04/pistachio-croissants.html">croissants</a>), but I haven't experimented with that yet.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVW8EykC5CVvlV7HeH9pFFgaKD5DisvEKO9JT7q9rkKBG5eWQi1fK8RTc_C5UnOmkiIPr7DHiNWuiUURaAjY2zxQLoTALT_nn0FPNtKawxTg-pGekGLaJMfxSSlWV4kowlrsoMA/s1500/Noya+pistachio+butter.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Noya Pistachio Butter" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVW8EykC5CVvlV7HeH9pFFgaKD5DisvEKO9JT7q9rkKBG5eWQi1fK8RTc_C5UnOmkiIPr7DHiNWuiUURaAjY2zxQLoTALT_nn0FPNtKawxTg-pGekGLaJMfxSSlWV4kowlrsoMA/w640-h640/Noya+pistachio+butter.jpg" title="Noya Pistachio Butter" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Noya pure pistachio butter</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I often see pistachio desserts pop up on Pinterest (as soon as Pinterest realises you like a particular topic, the algorithm keeps throwing related links at you), but the vast majority of recipes include store bought <a href="https://usafoods.com.au/products/jell-o-instant-pistachio-pudding-mix">pistachio pudding</a>, which I believe is a uniquely American product - I've never seen it here. I have no idea what it would taste like, but looking at the ingredients list I see that it's mainly sugar, with cornstarch, almonds, artificial flavour, thickening agents and salt, only then followed by pistachios and artificial colouring. So I'm picturing something sweet and with a strong artificial almond essence flavour. Probs not my thing. However, a good friend of mine, who is American, says she LOVES Jello-O brand pistachio pudding and that it tastes of pistachio, with small pieces of actual pistachio in the pudding. Consider my curiosity piqued! (If anyone else has tried and it can describe it, please let me know in the comments below - I wanna know!)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">But back to this pistachio cheesecake. I clicked through on Pinterest to the lovely blog <a href="http://buttermilkbysam.com/">Buttermilk by Sam</a>, and was thrilled to see that her <a href="https://buttermilkbysam.com/pistachio-cheesecake/">pistachio cheesecake recipe</a> had real pistachio butter in the ingredients list! It also had a combo of cream cheese and sour cream in the mixture (just like my favourite cheesecake recipe) so I figured it would be worth trying!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I made a few adaptations to the recipe, halving the quantities (partly because only four of us would be eating, partly because I didn’t want to waste the expensive pistachio butter in case I stuffed it up), and adding salted roasted pistachios to the biscuit base for an extra pistachio hit. My scaled down version of <a href="Buttermilk by Sam">Buttermilk by Sam</a>’s original recipe is below (and converted to metric weight measurements, yay) in case you want to give the petite version a go as well!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I loved the bright green flecks of pistachio in the biscuit base. I used thirty salted roasted pistachios, because that was as many as I could be bothered peeling that day, hah. I think it could do with even more pistachio, but also recognise that pistachio-peeling-induced fatigue is a thing, so I've suggested a range of amounts for the pistachio in the base.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgvyTw2eHAH6P4Lbe-MJjbRQ4-yxFebAZxxJhhLMIjrvsb_U95PevQTHmF0R5hBUv-D35drEv_9RnuURxqCW4WJq2MsJjYV8YX3yyNAsAKVHY8Z9RXzQ82gI2TTufblX5Ms5O2Q/s1500/Pistachio+Cheesecake+Base.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio cheesecake base" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgvyTw2eHAH6P4Lbe-MJjbRQ4-yxFebAZxxJhhLMIjrvsb_U95PevQTHmF0R5hBUv-D35drEv_9RnuURxqCW4WJq2MsJjYV8YX3yyNAsAKVHY8Z9RXzQ82gI2TTufblX5Ms5O2Q/w640-h480/Pistachio+Cheesecake+Base.jpg" title="Pistachio cheesecake base" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio Cheesecake Base</td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Check out how creamy and beautiful the filling is! Leave yourself a little mixture in the bowl to taste - it's so good.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-xtX3CYTwP15zIS52w4I07l0Y-SNI_ZSsgPfcLDBEtogFj4hBm_1V1aUJPRkTiuRCcdDjDJJiVH4RND3uYaeDZGDe4LBev3KeVACkqgifJrm0a6sVsAA-EJhF4j91A7Aar8jQw/s1500/Pistachio+Cheesecake+Filling.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio Cheesecake Filling" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-xtX3CYTwP15zIS52w4I07l0Y-SNI_ZSsgPfcLDBEtogFj4hBm_1V1aUJPRkTiuRCcdDjDJJiVH4RND3uYaeDZGDe4LBev3KeVACkqgifJrm0a6sVsAA-EJhF4j91A7Aar8jQw/w640-h480/Pistachio+Cheesecake+Filling.jpg" title="Pistachio Cheesecake Filling" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio Cheesecake Filling</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here it is, ready to go in the oven. I also love Sam's idea of using a baking tray filled with hot water on the shelf below the cheesecake to replicate the water bath, without the hassle of having to wrap the cake tin in glad wrap and foil and worrying about water seeping in. (I believe doing a proper water bath, with the springform tin IN the tray of hot water, will give you an even smoother result, but I found her separate shelf trick to be a good and quick compromise!)</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGcOSBFjewQbn6fuULRQCfQvd5f9FzTaSICnSsEomyV_L_9mnt6kByTP2mdeJ6gJTukgm1_dDuZZPsuQKk2u8ritrcddqTUYbXOr0k78b9BOxqqVeQXNxTLU5Dk3saYtClV5gag/s1500/Pistachio+Cheesecake+ready+for+baking.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio cheesecake, ready for baking" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGcOSBFjewQbn6fuULRQCfQvd5f9FzTaSICnSsEomyV_L_9mnt6kByTP2mdeJ6gJTukgm1_dDuZZPsuQKk2u8ritrcddqTUYbXOr0k78b9BOxqqVeQXNxTLU5Dk3saYtClV5gag/w640-h480/Pistachio+Cheesecake+ready+for+baking.jpg" title="Pistachio cheesecake, ready for baking" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio cheesecake, ready for baking</td></tr></tbody></table><br />Ta-dah!<br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeOu1sWfRra796rmV8PnY187HBuGrvhIKlDMk3L34lPLddDEU7YSnLIW3FkuOWwZmvJsTMD56-u0YyVc2Hgi2SzGx9pg1D9Fnsk37oPzqJFDs7rSFYD7khUKHWpdHNJ1f0FPuog/s1500/Pistachio+Cheesecake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio Cheesecake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeOu1sWfRra796rmV8PnY187HBuGrvhIKlDMk3L34lPLddDEU7YSnLIW3FkuOWwZmvJsTMD56-u0YyVc2Hgi2SzGx9pg1D9Fnsk37oPzqJFDs7rSFYD7khUKHWpdHNJ1f0FPuog/w640-h480/Pistachio+Cheesecake+2.jpg" title="Pistachio Cheesecake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio Cheesecake, after being chilled</td></tr></tbody></table><br />Holy moly, this was an indulgent cheesecake! I actually baked it for my birthday dinner but didn’t have time to let it chill completely before we ate it the first time. When warm, it was very gooey and honestly a bit too sweet for me. But once chilled overnight, the cheesecake goes dense and creamy and is even more delicious. I ate more slices throughout the week and will say that for ultimate eating pleasure, you should let the chilled cheesecake sit out of the fridge for a little while before eating it - straight out of the fridge it’s quite dense and the flavour is muted, but once it comes to room temperature, it goes lusciously creamy and the flavour comes alive.<br /><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5AJ24d8-d0f-T_j1i0IDAQoGh8KaFYmDAmyxjQWO97YAtyaCp6sfNjRVIzzKMKlx6H6z7ecPEvK80vOGqzfa_KJ9gVCNR34hHDumxnTJfeuWMPn9mMuUxYUMPtZ25ygb_MbxxQ/s1500/Pistachio+Cheesecake+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pistachio Cheesecake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5AJ24d8-d0f-T_j1i0IDAQoGh8KaFYmDAmyxjQWO97YAtyaCp6sfNjRVIzzKMKlx6H6z7ecPEvK80vOGqzfa_KJ9gVCNR34hHDumxnTJfeuWMPn9mMuUxYUMPtZ25ygb_MbxxQ/w480-h640/Pistachio+Cheesecake+3.jpg" title="Pistachio Cheesecake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pistachio Cheesecake</td></tr></tbody></table><br /><div id="recipejump"></div>As you can see from the top photo, I gilded the lily by serving the cheesecake with pistachio gelato (Piccolina, obviously) and strewn with pistachio slivers. It was an amazing combo. Go hard or go home!<div><div style="text-align: justify;"><br /></div>
<blockquote><div style="text-align: justify;"><b>Petite Pistachio Cheesecake</b></div><div style="text-align: justify;">Recipe adapted from <a href="https://buttermilkbysam.com/pistachio-cheesecake/">Buttermilk by Sam</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><i>For the base</i></div><div style="text-align: justify;">125 grams digestive biscuits</div><div><div style="text-align: justify;">1 tablespoon sugar</div><div style="text-align: justify;">20-40 roasted salted pistachios, shelled (amount to taste or as many as you can be bothered shelling)</div></div><div style="text-align: justify;">60 grams unsalted butter, melted</div><div style="text-align: justify;"><i>For the filling</i></div><div style="text-align: justify;">250g cream cheese, at room temperature</div><div style="text-align: justify;">125 grams caster sugar</div><div style="text-align: justify;">1/4 teaspoon salt</div><div style="text-align: justify;">1 teaspoon vanilla extract</div><div style="text-align: justify;">160 grams pure pistachio butter</div><div style="text-align: justify;">140 grams sour cream</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">1/2 teaspoon lemon zest</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Preheat the oven to 160C. Spray the inside of an 18cm springform tin with cooking oil spray and line the base and sides with baking paper.</div><div style="text-align: justify;"><i>To make the base,</i> whizz up the digestive biscuits in a food processor. Add the sugar and the roasted salted pistachios and whizz a few times to break up the pistachios. Add the butter and whiz until combined.</div><div style="text-align: justify;">Tip the mixture into the prepared tin, and press evenly across the base and halfway up the sides of the tin. Place in the fridge while you make the filling.</div><div style="text-align: justify;"><i>To make the filling, c</i>lean the food processor and whizz the cream cheese, caster sugar salt and vanilla extract until smooth. Add the pistachio butter and whizz to combine smoothly. Add the sour cream, egg and lemon zest, and whizz until completely smooth.</div><div style="text-align: justify;">Scrape the mixture into the prepared base and even out the top.</div><div style="text-align: justify;">Place a baking dish half-filled with hot water from the kettle on the bottom shelf of the oven. Place the prepared cheesecake tin on the middle shelf. Bake for 40-60 minutes, or until lightly golden brown and mostly set, with a little jiggle in the centre. Allow to cool in the oven for an hour or so, then bring it out and cool it completely on the counter, then refrigerate overnight.</div><div style="text-align: justify;">Allow to come to room temperature for the best texture before serving it.</div><div style="text-align: justify;">Serve plain, or with pistachio gelato and extra slivered pistachios for pure pistachio indulgence.</div><div style="text-align: justify;">Makes 1 x 18cm cheesecake</div></blockquote><div style="text-align: justify;"><br /></div>
<div style="font-style: italic; text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div><div style="font-style: italic; text-align: justify;"><br /></div><div style="text-align: justify;">Other cheesecake and pistachio recipes:</div></div><div style="text-align: justify;"><ul><li><a href="https://www.sarahcooks.com.au/2020/04/pistachio-croissants.html">Pistachio Croissants</a></li><li><a href="https://www.sarahcooks.com.au/2021/01/squacquerone-cheesecake.html">Squacquerone Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2007/02/awesome-german-cheesecake.html">Awesome German Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2017/05/cocoa-sour-cream-cake-with-chocolate.html">Cocoa Sour Cream Cake with Chocolate Cheesecake Icing and Raspberry Whipped Cream</a></li><li><a href="https://www.sarahcooks.com.au/2016/03/sarahs-favourite-cheesecake.html">Sarah's Favourite Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2015/03/avocado-and-lime-cheesecake-gluten-free.html">Avocado and Lime Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2013/06/chocolate-cheesecake-brownies.html">Chocolate Cheesecake Brownies</a></li><li><a href="https://www.sarahcooks.com.au/2010/05/japanese-cheesecake.html">Japanese Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2018/04/heavenly-cheesecake.html">Heavenly Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html">Small Cheesecake</a></li><li><a href="https://www.sarahcooks.com.au/2019/02/lemon-cheesecake-pudding-cups.html">Lemon Cheesecake Pudding Cups</a></li></ul></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-27385728429661812602021-04-17T22:26:00.010+10:002021-04-18T11:26:33.347+10:00Iso Birthday 2020<div style="text-align: justify;"><i>This post is almost a year late but better late than never! I started writing it shortly after my birthday in April 2020, and then, well, life got in the way, and it sat, neglected, in draft status since then. It almost feels like there's no point blogging my 2020 birthday now, but I know for sure in the future I'll want to look back on this birthday in the most bizarre of years and remember it. (And I'm now thinking of my upcoming birthday plans, so I've got birthday celebrations on the brain). So here we go.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">***</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'm someone who really enjoys celebrating my birthday, and in normal circumstances I have lots of little traditions which I spread out over a few weeks. (Or even a <a href="https://www.sarahcooks.com.au/2015/05/sarahs-birth-month.html">whole month</a> back in 2015; where on earth did I find the energy?) There's usually my annual free birthday Nando's, coffees and cupcakes with colleagues, the slumber party at home with my close girlfriends, and a fancy dinner with my parents. I also always seem to fit a few bonus impromptu celebrations - drinks, dinners, cakes - any excuse!</div>
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Things, of course, are very different this year. Not only do we have a newborn (although technically she's made the leap to "infant"), so the celebrations would never have been as epic as in years past, but of course Coronavirus restrictions have also forced a reduction in celebrations.<br />
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I literally only made one plan for my birthday this year - a Skype call with some close friends to replicate the slumber party tradition. However, over the day and the week that followed there were quite a lot of wonderful surprises and treats, most of a foodie nature and I'm excited to share them here on my blog! Let's take a look.<div><br /></div><div>I decided to treat myself by baking a fancy <b>birthday cake - the Beatrix Bakes "Notorious BFC" (Black Forest Cake)</b>. Incidentally, Nat from Beatrix is the only non-German baker I'd trust with a Black Forest Cake recipe. Her version comprises layers of light cocoa sponge brushed with kirsch, whipped cream, crème fraîche chocolate mousse, cherry jelly and cherry compote, covered in a chocolate glaze and decorated with chocolate curls. I luckily had a batch of the chocolate mousse in the freezer, as well as <a href="https://www.sarahcooks.com.au/2018/12/cherry-slab-pie.html">gorgeous pitted cherries from Wandin Valley Farms</a>, which reduced the effort required. I started baking the cake the night before my birthday, assembled it and kept it in the fridge overnight, and finished off decorating it in the afternoon. What a treat! The description makes it sound rich but it was really light and airy (like a traditional German BFC, btw).</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_5Y3_NQRqBwVG8TDpMCdH5mPgcLU3SWTtpK7wV2EtnWNYGUoXmwN6MipSNB93C3uueLZGHmUEeleN6wAXdGQIaZCjREO52TLmJNB41RgGpgAFmOD8pfBgKXkUeko5WDnyzm7tw/s1799/The+Notorious+BFC.jpg" style="margin-left: auto; margin-right: auto;"><img alt="The Notorious Black Forest Cake" border="0" data-original-height="1799" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_5Y3_NQRqBwVG8TDpMCdH5mPgcLU3SWTtpK7wV2EtnWNYGUoXmwN6MipSNB93C3uueLZGHmUEeleN6wAXdGQIaZCjREO52TLmJNB41RgGpgAFmOD8pfBgKXkUeko5WDnyzm7tw/w512-h640/The+Notorious+BFC.jpg" title="The Notorious Black Forest Cake" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Notorious BFC</td></tr></tbody></table><div><br />
For the day, Sandra said she'd take care of all the food, (apart from the cake). For breakfast, she made <a href="https://www.sarahcooks.com.au/2018/07/mee-swa-birthday-noodles.html"><b>mee swa birthday noodles</b></a>! This is the traditional Malaysian-Chinese birthday breakfast - with the noodles representing long life and the red mark on the egg representing good fortune. Soooo delicious and warming for breakfast.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq_rbxeDLKJ3i3TDtlDA5AH8-5CWjOZNS8YucoKhk4nf8omWRfEwYqNs9xXjwSTQXAilKEh8oDstVpDSg_yBAEZGX0aBu49Pw5E_njJeF64UKz7Oyg3Nix_MRDx86TIQObD_Ubg/s1500/Mee+Swa.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mee Swa Birthday Noodles" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq_rbxeDLKJ3i3TDtlDA5AH8-5CWjOZNS8YucoKhk4nf8omWRfEwYqNs9xXjwSTQXAilKEh8oDstVpDSg_yBAEZGX0aBu49Pw5E_njJeF64UKz7Oyg3Nix_MRDx86TIQObD_Ubg/w640-h640/Mee+Swa.jpg" title="Mee Swa Birthday Noodles" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mee Swa Birthday Noodles</td></tr></tbody></table><div><br />
For lunch, she organised a delivery of <b>sashimi-quality tuna and salmon from</b> <b><a href="https://www.nosh.net.au/">Nosh</a></b>. She served the salmon as plain sashimi, and marinated the tuna poké style on rice. I hadn't had sushi in ages and it was so lovely!<br />
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfPv0zoxSy1HC6zy85G3CRA82w8JYSSGbIUUO5qK3ftPwGYalY3QRGQmvxHh5Lf0ptOiJaN1ww__YDGy1ICqwGIS0SE6OWRsBzsz5CbwjgsvglusDatj99omm-47SUIP9kUS7kw/s1500/Nosh+Lunch.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sashimi from Nosh" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfPv0zoxSy1HC6zy85G3CRA82w8JYSSGbIUUO5qK3ftPwGYalY3QRGQmvxHh5Lf0ptOiJaN1ww__YDGy1ICqwGIS0SE6OWRsBzsz5CbwjgsvglusDatj99omm-47SUIP9kUS7kw/w480-h640/Nosh+Lunch.jpg" title="Sashimi from Nosh" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sashimi from Nosh</td></tr></tbody></table><br />
Sandra ordered dinner as well - a delivery from excellent local wine bar <a href="https://www.mistersandrino.com.au/">Mister Sandrino</a> - but we were too full at dinner time to eat it (and I wanted to save room for cake, haha). So I ate the entrée while we were on the <b>Skype call</b>, and we saved the mains for the next night. The drink of choice was La Crema Monterey 2018 Chardonnay (again a gift from Sandra as she knows I looooove oaky buttery chardonnays), which matched well with Mister Sandrino's cured salmon. This was followed by caaaaake!<br />
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I was lucky enough to receive some <b>gorgeous gifts</b> throughout the day! Flowers from Sandra and also from my brother and his girlfriend in Japan, as well as some generous vouchers from friends. The big gift from Sandra was a selection of awesome spa products from Mecca Cosmetica - <a href="https://www.mecca.com.au/drunk-elephant/tlc-happi-scalp-scrub/I-042674.html?gclid=Cj0KCQjwgtWDBhDZARIsADEKwgPCbwedyYU56w2bac0BVaojf_EYn2YJCVCljzzxFNlnLtLio-h2L0oaAr5hEALw_wcB&gclsrc=aw.ds">Drunk Elephant TLC Happi Scalp Scrub</a>, <a href="https://www.mecca.com.au/ren-clean-skincare/atlantic-kelp-and-magnesium-salt-anti-fatigue-exfoliating-body-scrub/I-027487.html">Ren Kelp and Magnesium Body Scrub</a>, <a href="https://www.mecca.com.au/tatcha/luminous-dewy-skin-mask-1-mask/I-034555.html?gclid=Cj0KCQjwgtWDBhDZARIsADEKwgNlMdEevzholtNILi4IkRsIsNw0kGCo0vAGWJZwrJiVoloDKbZAblAaAhsjEALw_wcB&gclsrc=aw.ds">Tatcha Luminous Dewy Skin Mask</a>, <a href="https://www.mecca.com.au/patchology/poshpeel-pedi-cure/V-027240.html">Posh Peel Pedicure Foot Mask</a>, <a href="https://www.mecca.com.au/ren-clean-skincare/aha-smart-renewal-body-serum/I-032370.html">Ren AHA Smart Renewal Body Serum</a> - so luxurious!</div><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkA1FGEPeulFDPCaCOwAz10i1N1SEoJYgD6_7DP5R5FfOR-chdIkn7Y_mQm42MF12Ov1oHyVLVXLazB9K7NF0Smxf5oZNYVH4LICnu22nFS9Lf0kQ-WizhU9RMof25_DwCeooHw/s1500/Birthday+Flowers.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Birthday Flowers" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkA1FGEPeulFDPCaCOwAz10i1N1SEoJYgD6_7DP5R5FfOR-chdIkn7Y_mQm42MF12Ov1oHyVLVXLazB9K7NF0Smxf5oZNYVH4LICnu22nFS9Lf0kQ-WizhU9RMof25_DwCeooHw/w640-h640/Birthday+Flowers.jpg" title="Birthday Flowers" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Birthday Flowers</td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgDGVbAVW5b_qC1P2ljpf4Cvd-i7r18HTesw0kyPfnhDMoOWYoVg788HUU2H6oMPaFoTVGycirbgJYZuRPboDfKd044eeM0T1hNPGeWHIMyel0ICTw_4ONp9J00RzCILoBPjo2A/s1500/Spa+gifts.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Spa gifts" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgDGVbAVW5b_qC1P2ljpf4Cvd-i7r18HTesw0kyPfnhDMoOWYoVg788HUU2H6oMPaFoTVGycirbgJYZuRPboDfKd044eeM0T1hNPGeWHIMyel0ICTw_4ONp9J00RzCILoBPjo2A/w640-h640/Spa+gifts.jpg" title="Spa gifts" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spa gifts</td></tr></tbody></table><br />
By sheer coincidence, I received a delivery of <b>mini-gins from <a href="https://www.imbuedistillery.com/">Imbue distillery</a></b> - we follow each other on Instagram and Mel from Imbue kindly sent some gins as a Mothers' Day gift. They happened to arrive on my birthday so I'm claiming it a both a birthday and a Mothers' Day gift - hooray.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm-uqq_ii-5leTdpWh-Cwc1mEKVpVJ1kc-YtO7sTELU8r1aLYWdyCXdjs__zAORzy_1lcpqxQfqAswvZ0D7kIvkTEOlhH_RElqFSBRBWxE1zDmVVIlbV3VWa1FMHEDau9qlMXyA/s1500/Imbue+Distillery+Gins.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Imbue Distillery" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm-uqq_ii-5leTdpWh-Cwc1mEKVpVJ1kc-YtO7sTELU8r1aLYWdyCXdjs__zAORzy_1lcpqxQfqAswvZ0D7kIvkTEOlhH_RElqFSBRBWxE1zDmVVIlbV3VWa1FMHEDau9qlMXyA/w480-h640/Imbue+Distillery+Gins.jpg" title="Imbue Distillery" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Imbue Distillery Gins</td></tr></tbody></table><br /><div>The next night we ate the <b><a href="https://www.mistersandrino.com.au/">Mister Sandrino dinner</a></b> - there was cassoulet (so delicious), slow-cooked beef cheek, broccolini, and couscous. It was all really great (especially the cassoulet), and I chose to order from them again for my Dad's lockdown birthday two weeks later, as I liked it so much.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE1uCSzG_dqoZ93GA7LvqCgd06pfKsuUGHX0DQKriesa0pOOPEcT9H0eAL3qCpwZOi4cyHF5dIWEiQuNno3VetfUuWKZ-d4lSZQWJYzSs4FIHhEEZxE97JjebutDPS-EXkMV1dQ/s1500/Mister+Sandrino+Dinner.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mister Sandrino Dinner" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE1uCSzG_dqoZ93GA7LvqCgd06pfKsuUGHX0DQKriesa0pOOPEcT9H0eAL3qCpwZOi4cyHF5dIWEiQuNno3VetfUuWKZ-d4lSZQWJYzSs4FIHhEEZxE97JjebutDPS-EXkMV1dQ/w480-h640/Mister+Sandrino+Dinner.jpg" title="Mister Sandrino Dinner" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mister Sandrino Dinner</td></tr></tbody></table><br />My great friend An gifted us an "<a href="https://www.amarumelbourne.com.au/"><b>Amaru at Home</b></a>" experience, which we enjoyed the weekend after my birthday. Some of you may remember that <a href="https://www.sarahcooks.com.au/2018/07/amaru.html">Amaru</a> is one of my favourite high-end dining destinations, so it was such a treat to be able to enjoy it at home! (Even without lockdowns, there's no way that mums of a newborn would be able to get out to a degustation, so having it at home was a special treat). The food was, as expected, incredible. It is one of the more labour-intensive high-end home meals that we've had, so there was quite a lot of popping back and forth from the kitchen to assemble and finish off each course. We actually ate the food in our pyjamas, with a sleeping baby in Sandra's arms, while we binge-watched Masterchef UK: The Professionals. What a world we live(d) in.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2fsNWZPUcwJG7IWovwxryXCJLBPZu_cxs8DksktIABbcHEEJrI8CUoSOUuIjs_sx30dDMg1nVGmZyCwOmodk_GUrhjJsB7eZyf0XY_47OxlGwC3h0Q8rrVI7MvBdaQ-66XLdgA/s1500/Amaru+Amuse+Bouches.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Amaru Amuses Bouches" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF2fsNWZPUcwJG7IWovwxryXCJLBPZu_cxs8DksktIABbcHEEJrI8CUoSOUuIjs_sx30dDMg1nVGmZyCwOmodk_GUrhjJsB7eZyf0XY_47OxlGwC3h0Q8rrVI7MvBdaQ-66XLdgA/w480-h640/Amaru+Amuse+Bouches.jpg" title="Amaru Amuses Bouches" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Amuses bouches - Quinoa & sea lettuce crisps with smoked eggplant & red pepper emulsion<br />Hemp & linseed crackers with sunflower hummus</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejr3DkgudeHCLhjYBMGHTPbVB8X3OyHan2N2MvQ61_MfHlJX40QILRhBGQNiAoF-KvZXPp_O5PORyKjYH9sk4P8cmXw5jGpYOpmLbL951UeVnFv2RxHrUeWQvOpFM7ZtlsSWshQ/s1500/Amaru+Soup+and+Bread.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Amaru Entrees" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejr3DkgudeHCLhjYBMGHTPbVB8X3OyHan2N2MvQ61_MfHlJX40QILRhBGQNiAoF-KvZXPp_O5PORyKjYH9sk4P8cmXw5jGpYOpmLbL951UeVnFv2RxHrUeWQvOpFM7ZtlsSWshQ/w480-h640/Amaru+Soup+and+Bread.jpg" title="Amaru Entrees" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dinner rolls with cultured and smoked butter<br />Turnip dashi, fermented daikon, shiso jelly</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSNdk4O-L1NcGKyaxO2r7fNekn6gmUFE0ajQ-9VPWnbYp1QsWdA6ujcyL6RiWR0IfiyzJnWD-1Jhz8-thQCSwwGWUo9jPeZGr5375cfz8F7LJHV60QkZIidZ8oljdhoeH2pM8HA/s1500/Amaru+Main.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Amaru salt-baked celeriac" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSNdk4O-L1NcGKyaxO2r7fNekn6gmUFE0ajQ-9VPWnbYp1QsWdA6ujcyL6RiWR0IfiyzJnWD-1Jhz8-thQCSwwGWUo9jPeZGr5375cfz8F7LJHV60QkZIidZ8oljdhoeH2pM8HA/w480-h640/Amaru+Main.jpg" title="Amaru salt-baked celeriac" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salt-baked celeriac, white miso sauce (ZOMG INCREDIBLE), Swiss brown mushrooms, mustard leaves with dill pickle sauce</td></tr></tbody></table><div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Pw5xxH7cpF2ot8LmVT7nQxu9nJ_Wcupjc5Rt1LggxymjVBOl83xk_yFY7t54AB6lv2Bt6ifiu_niGSt_zjm3HPbh-b4tMZEihL0mnLj9nOkpN9iLlZ6hIAd3CQ166ZxAtop5w/s1500/Amaru+Dessert.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Amaru Jerusalem Artichoke Dessert" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03Pw5xxH7cpF2ot8LmVT7nQxu9nJ_Wcupjc5Rt1LggxymjVBOl83xk_yFY7t54AB6lv2Bt6ifiu_niGSt_zjm3HPbh-b4tMZEihL0mnLj9nOkpN9iLlZ6hIAd3CQ166ZxAtop5w/w480-h640/Amaru+Dessert.jpg" title="Amaru Jerusalem Artichoke Dessert" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Jerusalem artichoke crisp & ice-cream, ginger crème, apple compote, dried honey & apple</td></tr></tbody></table><br />
I'm getting quite emotional looking back at all the generosity and deliciousness, especially in such a bizarre locked-down time! Thank-you to my lovely friends and family and wife for creating such a special vibe!<br /></div></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-56663206594561418452021-04-06T16:08:00.003+10:002021-04-06T16:24:55.653+10:00Beatrix Bakes The Cookbook<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_QKeIVMS0AhGYUxpejkCcOCSavPL6ZCzr6BnJDFGBtAeLSf2Z4P-LVC9vWrv7MT_4APufCGAAAF5TuZJHqalprlmp-7noLv62b9x1d-hYUc_JNZbS37d5PQQBFFL1UXZomFFqA/s1500/Beatrix+Cookbook.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beatrix Bakes Cookbook" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_QKeIVMS0AhGYUxpejkCcOCSavPL6ZCzr6BnJDFGBtAeLSf2Z4P-LVC9vWrv7MT_4APufCGAAAF5TuZJHqalprlmp-7noLv62b9x1d-hYUc_JNZbS37d5PQQBFFL1UXZomFFqA/w480-h640/Beatrix+Cookbook.jpg" title="Beatrix Bakes Cookbook" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beatrix Bakes Cookbook</td></tr></tbody></table><div style="text-align: justify;"></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My absolute favourite cookbook right now is <i>Beatrix Bakes</i>. Definitely my cookbook of 2020 (and likely 2021 as well). I know most cookbook reviews come out just before or after a cookbook is released, but I'll level with you - as an avid home cook, I don't find regular cookbook reviews that useful. You really need some time with a cookbook to see if it will become much loved and regularly used in your own kitchen, and the promotional cycle of cookbooks just doesn't allow reviewers the time to sit with and really get to know a book inside out. (Of course, these reviews definitely serve a purpose and have value, but I just really like getting stuck into a good cookbook properly).</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, more than a year after it was released, but with lots of experience baking from its pages, let me present to you my review of <i>Beatrix Bakes</i>.</div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">You may already know that cute little Beatrix is my favourite bakery in all of Melbourne. The gorgeous cakes, the tarts, the scrolls, the ciabattas, the everything! It's been <a href="https://www.sarahcooks.com.au/2012/09/beatrix-north-melbourne.html">nine years</a> of loyal, overly-enthusiastic custom! We had Beatrix cakes at our <a href="https://www.sarahcooks.com.au/2018/05/engagement-party.html">engagement party</a> (red velvet, passionfruit chiffon, GF chocolate brownies) and <a href="https://www.sarahcooks.com.au/2019/11/our-wedding-day.html">our wedding day</a> (red velvet), and even now we still excitedly read their daily cake list when it pops up on Instagram, and visit every couple of months for a total cake fest. Genius baker Natalie Paull has really created a little slice of happiness in North Melbourne!</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When Nat released her cookbook last year, I couldn't have been more excited. Sandra pre-ordered it for me - hooray! Before receiving it, I was sure I'd love reading the book, but wasn't sure if it would be useful in my home kitchen - commercial baking and home baking are two entirely different beasts, and I've previously bought restaurant cookbooks that were gorgeous to look at and read (e.g. <i>Spice Temple</i>, <i>Nopi</i>), but utterly impractical for a home cook.</div><div style="text-align: justify;"><br /></div></div><div><div style="text-align: justify;">I'm pleased to say that this is not the case with <i>Beatrix Bakes</i>. It is an immensely practical, usable cookbook for a home cook, and I have learned so much baking from it this past year! I love the warm, chatty tone that Nat uses throughout the book, and the intense level of detail and precision. It's like she's holding your hand in the kitchen and guiding you along the process. </div><div style="text-align: justify;"><br /></div></div><div><div style="text-align: justify;">An example...</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">"<i>Cool in the tins on a wire rack for 2 minutes, then gently cut around the sides of the cakes, flip them out onto the rack and remove the paper. If they steam in the tin, they will toughen</i>".</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Many of the bakes are quite challenging and complex with many steps and components, but just follow the instructions and you'll be fine. (Like, read them carefully and actually follow them properly - don't be messing around with a twenty-three centimetre tin if she specifies a twenty centimetre tin). There are loads of tips and tricks woven into the recipes, plus fun variations and adaptations ("adaptrix" to use the Beatrix parlance), and even tips on what to do if the bake goes wrong.</div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">Even if I hadn't ever heard of the cafe I would have loved the book - it really is a book for serious bakers, and there is so much knowledge contained within those pages. (Make sure you read the introduction chapters, and the detailed notes at the start of most recipe chapters to set yourself up for success!) I highly recommend you buy a copy and start baking immediately. And for those of you who don't live in Melbourne and can't get to Beatrix in real life - I can assure you that the recipes in the book really turn out like the cakes at the cafe.</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I've bought the book as a gift for two friends, and have baked so much from it over the past year! There was literally a point last year when Sandra banned me from baking from it as there was just Too Much Damn Cake in the house. You know, between the cookbook and our semi-regular Beatrix visits, my Instagram account turned into a hardcore Beatrix-stan account so gradually, I didn't even notice. Hah!</div></div><div><div style="text-align: justify;"><br /></div></div><div><div style="text-align: justify;">Ok, let's take a look at everything I've baked!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>A Smoky, Salty, White Chocolate Chip and Pecan Cookie</b></div><div style="text-align: justify;"><b><br /></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaIqBq7WbI_J6eqvKXeWwNnMB-9OXqovAAfkuZthEytQG8lKh00yvSlU1YMihdTnI4yoKtfS0on-KMu1Ay96yyNpup7Rm2EwvfCjR5lt3mxP4KOp1wQSKzvj7bTBu5Q2Dmq__0g/s1500/A+Smoky+Salty+Chocolate+Chip+Cookie.jpg" style="margin-left: auto; margin-right: auto;"><img alt="A smoky, salty chocolate chip cookie" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaIqBq7WbI_J6eqvKXeWwNnMB-9OXqovAAfkuZthEytQG8lKh00yvSlU1YMihdTnI4yoKtfS0on-KMu1Ay96yyNpup7Rm2EwvfCjR5lt3mxP4KOp1wQSKzvj7bTBu5Q2Dmq__0g/w480-h640/A+Smoky+Salty+Chocolate+Chip+Cookie.jpg" title="A smoky, salty chocolate chip cookie" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A smoky, salty chocolate chip cookie</td></tr></tbody></table><br />First recipe - chocolate chip cookies! I picked these because I wanted to start with a quick and achievable recipe. I did the pecan and white chocolate option, and skipped the addition of smoky Lapsang Souchong tea because I didn't want to buy a whole packet of tea just to use two grams. I did use smoked salt for the salty sprinkle though, to try and get a hint of smokiness. These were good but, controversially, my favourite is still the <a href="https://www.sarahcooks.com.au/2010/05/david-lebovitz-chocolate-chip-cookies.html">David Lebovitz chocolate chip cookie</a>. However, I learned some good techniques from this - particularly Nat's tip to only roast nuts in the oven (and not in a frying pan) for the most even browning and aromatic nuttiness.</div><div><br /></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;"><b>All-Purpose Sponge Cake ("Strawberries and Cream Sponge" adaptrix)</b></span></div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxo536VxUnkLQ1KjDeaKIgLCQj7MkkBC7_dbYxdeL4PFOWoFs_a48VYGNXq2GZpvxC4Md67u-A6rjcQkui_0_ZN5kGH2oPS2FzbrMKS-IXjaHpMmGzwG_FbHP5DXhNZMTNsPfVg/s1500/Sponge+Layer+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sponge Layer Cake with Cream and Strawberries" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxo536VxUnkLQ1KjDeaKIgLCQj7MkkBC7_dbYxdeL4PFOWoFs_a48VYGNXq2GZpvxC4Md67u-A6rjcQkui_0_ZN5kGH2oPS2FzbrMKS-IXjaHpMmGzwG_FbHP5DXhNZMTNsPfVg/w640-h640/Sponge+Layer+Cake.jpg" title="Sponge Layer Cake with Cream and Strawberries" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sponge cake with whipped cream and strawberries, and strawberry sour cream glaze</td></tr></tbody></table><br /><span style="text-align: justify;"></span><span style="text-align: justify;">The first time I made the All-Purpose Sponge Cake, I did the classic strawberries and cream sponge adaptrix - sponge layers sandwiched with whipped cream, fresh strawberries (I didn't bother trying the cooked "Strawberry Jewels" recipe) and topped with the Simple Sour Cream Glaze. The sour cream glaze is just sour cream and icing sugar (Nat offers many flavour adaptations as well), and it's so simple and so good! It's softly set, not too sweet and takes barely any effort to put together. I've made it so many times (see my <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html">Petite Passionfruit Loaf Cake</a>) and it's really become part of my baking repertoire.</span></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">However, the sponge cake recipe itself was an absolute game changer for me! Prior to this recipe, I'd never really been able to get the hang of an old-fashioned sponge cake - you know the type that is super light and fluffy and gets most of its leavening quality from whipping the bejeesus out of eggs. Mine always ended up too eggy or dense. However, Nat's sponge cake recipe is just perfect! It starts from a base of whipped egg whites (egg yolks are folded in later) and is a bit more stable than a trad sponge recipe, but still incredibly light. I've made it a bunch of time and it always works.</span></div><div><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">I mean just look how even and perfect those sponge layers are. HEART! </span></div><div><span style="text-align: justify;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhyphenhyphenV6JdTjtbEew58vOguYpvJHtXcb_NqwkWbhLQDyRNQ6WPjomMrvClsx8YCOKnk1sCj0k4kR0Wt3gvL2ihBCuPnOPq0RiUMdxgw-9PHWnqkZizutZeq54FjWI8MFWvzHZeRNhA/s1500/All-Purpose+Sponge+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="All-Purpose Sponge Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhyphenhyphenV6JdTjtbEew58vOguYpvJHtXcb_NqwkWbhLQDyRNQ6WPjomMrvClsx8YCOKnk1sCj0k4kR0Wt3gvL2ihBCuPnOPq0RiUMdxgw-9PHWnqkZizutZeq54FjWI8MFWvzHZeRNhA/w480-h640/All-Purpose+Sponge+Cake.jpg" title="All-Purpose Sponge Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All-Purpose Sponge Cake</td></tr></tbody></table><br /><span style="text-align: justify;">Apart from the double-layered classic you see above, I've also done the sponge in a single layer for a smaller treat; I've done the chocolate version (and I'll show you in a bit); and I've used it to make Erdbeerkuchen<i> </i>(German strawberry cake). It is the absolute greatest!</span><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TkQi4JPnX5o2S6fdPikoPiC21I7KXfgSxJwqHWNIGhltSHBVR_9B3KtxEb4vihC3oHZlpbZU8LrRuClZObMG_sOG-TUSitazps2MnsmYxRip061ycSt2v6QBGOr5g3E1-1aX2w/s1500/Erdbeerkuchen.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Erdbeerkuchen" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TkQi4JPnX5o2S6fdPikoPiC21I7KXfgSxJwqHWNIGhltSHBVR_9B3KtxEb4vihC3oHZlpbZU8LrRuClZObMG_sOG-TUSitazps2MnsmYxRip061ycSt2v6QBGOr5g3E1-1aX2w/w480-h640/Erdbeerkuchen.jpg" title="Erdbeerkuchen" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Erdbeerkuchen</td></tr></tbody></table><br /><br /><b>Chocolate Crème Fraîche Mousse</b></div><div><b><br /></b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6-B0D0gE-fV0uhhR_104ZM-qyevO0Jyq9N5uvBSgX5cl4z9KzsUpIcl6DWucPcJ_Nl2fSOemOioT5oSZn2-zlKwcxKUPPQFSB-irSyWADzXGbFOAlJ2-btKEiO5U18257AT1qw/s1500/Chocolate+Creme+Fraiche+Mousse.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate Creme Fraiche Mousse" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6-B0D0gE-fV0uhhR_104ZM-qyevO0Jyq9N5uvBSgX5cl4z9KzsUpIcl6DWucPcJ_Nl2fSOemOioT5oSZn2-zlKwcxKUPPQFSB-irSyWADzXGbFOAlJ2-btKEiO5U18257AT1qw/w480-h640/Chocolate+Creme+Fraiche+Mousse.jpg" title="Chocolate Creme Fraiche Mousse" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Crème Fraîche Mousse</td></tr></tbody></table><br />Chocolate mousse isn't normally the type of recipe that would speak to me, but eh, we were in lockdown last year, and I was really intrigued by the notes that the mousse "freezes and then thaws like a dream". (Spoiler alert: it does!) The crème fraîche gives it a lovely mild tang, and I used honey instead of light corn syrup, which I already had on hand, and it gave it a nice flavour. (If you read the "shopping list" section of the introductory chapters, you'll know that honey "will do a similar job" to light corn syrup). We ate it as dessert with fresh berries, in fancy cocktail glasses with the tops smoothed off and dusted with cocoa powder (the "fancy pants" adaptrix) and it was gorgeous! Leftovers were frozen carefully in a snap-lock freezer bag and brought out again for the Notorious BFC (Black Forest Cake).</div><div><br /><p style="text-align: justify;"><b>Easter Hot Cross Buns</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHm4yM1aJh2ADol7IvsRFNfblIacoJ5P_RJxTIcmTcYLZh6A8PW1WSO0MS7O17fjbBl-zn847FpWJoxPTSVbpNR-0KwIJKh4rawPfQihuXb_pAvjM_9RblcWOKu6PtR1HwCq4Rw/s1500/Hot+Cross+Buns.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Easter Hot Cross Buns" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHm4yM1aJh2ADol7IvsRFNfblIacoJ5P_RJxTIcmTcYLZh6A8PW1WSO0MS7O17fjbBl-zn847FpWJoxPTSVbpNR-0KwIJKh4rawPfQihuXb_pAvjM_9RblcWOKu6PtR1HwCq4Rw/w480-h640/Hot+Cross+Buns.jpg" title="Easter Hot Cross Buns" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Easter Hot Cross Buns</td></tr></tbody></table><p style="text-align: justify;">Judging by Beatrix' Instagram stories, the hot cross buns are one of the more popular recipes for home bakers to try. And with good reason! They look great and taste amazing. They've got a whole puréed orange in them for super moistness and citrussy zing. The recipe includes a "Beatrix secret spice mix", and whilst I'm sure they would be absolutely next level if you ground your own whole spices, I used a dusty old packet of powdered Lebkuchen spice from Germany and they still tasted fabulous.</p><p style="text-align: justify;"><b>The Notorious BFC (Black Forest Cake)</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1aoOAP87s3zIl0kP67q3sN4tMSqMRjW1X5PrnDoEqSgwmyDuW6X5w9gcSQm5k1TlIuBMnjj4wNF8aGgfUm903I-WWBxdnuO80W3mqPZP-kZWsk7EFSVNnKdEN0e0nUElSdTctA/s1799/The+Notorious+BFC.jpg" style="margin-left: auto; margin-right: auto;"><img alt="The Notorious BFC" border="0" data-original-height="1799" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1aoOAP87s3zIl0kP67q3sN4tMSqMRjW1X5PrnDoEqSgwmyDuW6X5w9gcSQm5k1TlIuBMnjj4wNF8aGgfUm903I-WWBxdnuO80W3mqPZP-kZWsk7EFSVNnKdEN0e0nUElSdTctA/w512-h640/The+Notorious+BFC.jpg" title="The Notorious BFC" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Notorious BFC</td></tr></tbody></table><br />I love a classic German Schwarzwälder Kirschtorte, and Nat is the only non-German baker I'd trust to make a good version. Nat's version is intense and a <i>lot</i> of work - four layers of chocolate All-Purpose Sponge Cake filled with kirsch (I used my father-in-law's homemade kirsch), Chocolate Crème Fraîche Mousse, sour cherry compote, sour cherry jelly, and whipped cream, topped with a cocoa glaze and Chocolate Bark. Phew! I made it for my birthday last year (lockdown birthday, my friends watched me eat it on a Zoom call but couldn't share - oh no!) and it was glorious! I used sweet cherries because sour ones are hard to get (but <a href="https://www.sarahcooks.com.au/2018/12/cherry-slab-pie.html">premium sweet cherries</a> that were gifted to me from the farm) and it still tasted deeeelicious.</div><div><br /></div><div>Nat's cake / mousse / cream layering technique is so clever and achievable - look how neat and tidy the sides are! The Chocolate Bark (a recipe in the "Finishing Touches" chapter) is an easy cheat's method for tempering, another technique I'd never been able to do previously. Deliciousness AND improving my baking skills.</div><div><br /></div><div>I've actually never tried the BFC at Beatrix - when she makes it during the short sour cherry season, it sells out pretty much instantly, and the stars have never aligned. But I suppose I don't need to try it at the cafe any more now that I can make it at home!</div><div><p style="text-align: justify;"><b>Ricotta Crostata with Spiced Quince</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnL-_cSsocF2qoLjjbb4I2W3gClCU4XxVPCLZk56LJxh57DQD5DuWQJmIf8VlHCr904iUguJhAPVmf9TcoW9SG6KO9cceE1oq30gQrrm2yUpFRklrcQMWC_LvTkLmGtN8fJpaog/s1500/Ricotta+Crostata+with+Roasted+Quince.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Ricotta Crostata with Spiced Quince" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnL-_cSsocF2qoLjjbb4I2W3gClCU4XxVPCLZk56LJxh57DQD5DuWQJmIf8VlHCr904iUguJhAPVmf9TcoW9SG6KO9cceE1oq30gQrrm2yUpFRklrcQMWC_LvTkLmGtN8fJpaog/w480-h640/Ricotta+Crostata+with+Roasted+Quince.jpg" title="Ricotta Crostata with Spiced Quince" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ricotta Crostata with Spiced Quince</td></tr></tbody></table><br />One of my favourites from the cafe! You've got the crunchy Polenta Crust, encasing a rich and creamy buffalo ricotta and cream cheese filling, studded with soft yet gritty and aromatic Four-Hour Spiced Quinces. All the elements are pleasingly grainy and meld so well together. It took me a good four days to make this tart, fitting in all the elements around Mum Life - phew! Totally worth it thought as it was absolutely wonderful! Quinces are back in season so I'd love to bake it again!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hyphenhyphenpF_mDl7H6UrWWvJrDbBfoUQrcCPmEE7XsXTfKY77fuafwKzrtN5EO9lF3vIm7zf__VISJ6F9tJi7ol1JXK2saeEaPfhXjkJAldmiUrf4Asrd7Cc9eqpCxuvaIOTn4MF179DA/s1500/Four-hour+spiced+quinces.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Four-Hour Spiced Quinces" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hyphenhyphenpF_mDl7H6UrWWvJrDbBfoUQrcCPmEE7XsXTfKY77fuafwKzrtN5EO9lF3vIm7zf__VISJ6F9tJi7ol1JXK2saeEaPfhXjkJAldmiUrf4Asrd7Cc9eqpCxuvaIOTn4MF179DA/w640-h480/Four-hour+spiced+quinces.jpg" title="Four-Hour Spiced Quinces" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Four-Hour Spiced Quinces</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;">Bonus sweet treat! <b>Strawberry Ricotta Tartlets</b> - my simple adaptrix of the Blackberry Ricotta Tartlets recipe adaptrix adjoining the Sweet Whipped Ricotta Cream recipe. I had leftover Polenta Crust and lots of ricotta leftover, so baked the crust in mini muffin tins, whipped up the Sweet Whipped Ricotta Cream, and topped them with fresh strawberries.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ivst3w2G3lPiTLnKa0Fv1tpb1WgZs_Qd8ecDqid9kh9z-SqQppR0mfM5-PyRSwatNvM105L9AL_kUubD7jv90r_wzOvOH7JHkNDMCNO959eDCfjectiyfyp0rc2dxilsCjj_cQ/s1500/Polenta+Pastry+with+Sweet+Whipped+Ricotta.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Strawberry Ricotta Tartlets" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ivst3w2G3lPiTLnKa0Fv1tpb1WgZs_Qd8ecDqid9kh9z-SqQppR0mfM5-PyRSwatNvM105L9AL_kUubD7jv90r_wzOvOH7JHkNDMCNO959eDCfjectiyfyp0rc2dxilsCjj_cQ/w640-h640/Polenta+Pastry+with+Sweet+Whipped+Ricotta.jpg" title="Strawberry Ricotta Tartlets" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Strawberry Ricotta Tartlets</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><p style="text-align: justify;"><br /><b>Pink Grapefruit Cloud Chiffon Cake with Sour Cream Glaze</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaeOU8Np66wOEp_j_1Aqqw_m-WKpp-6eIPd0lLxEKxapWYFBMtvjJmDTpxX-fMecWKu4AP-aiGOiMXackggCgAmBaK66pz_rCqghjR8fx-fv4rshWgl9CpKF53xRH8rB9dPkDUA/s1500/Chiffon+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Pink Grapefruit Chiffon Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaeOU8Np66wOEp_j_1Aqqw_m-WKpp-6eIPd0lLxEKxapWYFBMtvjJmDTpxX-fMecWKu4AP-aiGOiMXackggCgAmBaK66pz_rCqghjR8fx-fv4rshWgl9CpKF53xRH8rB9dPkDUA/w480-h640/Chiffon+Cake.jpg" title="Pink Grapefruit Chiffon Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pink grapefruit chiffon with sour cream glaze</td></tr></tbody></table><br />Similar to whipped sponge cake, I'd never been super-confident with chiffon cakes, but you can see the excellent results I got with this recipe - check out the impressive height and the fluffy fluffy fluffiness! I need more practice de-moulding chiffons (you can see the messy edges, whoops), but overall I was super proud of myself. We often get chiffons at Beatrix and the home version tastes just like the ones at the shop.<p style="text-align: justify;"><b>Tiramisu Layer Cake</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcb1xTvdti5S0P3d3TUqbv9m_Lnz1e8WvJpslwShLNAbCXt61oCoohx3N6IV4l6HV83O1DCDBOBfsNVJnA16G8TZdKcHxabqsdIE2Xg5t3mwX2TAucCQFyUS37jjKpAVW2ZkTqg/s1500/Tiramisu+Layer+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Tiramisu Layer Cake" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcb1xTvdti5S0P3d3TUqbv9m_Lnz1e8WvJpslwShLNAbCXt61oCoohx3N6IV4l6HV83O1DCDBOBfsNVJnA16G8TZdKcHxabqsdIE2Xg5t3mwX2TAucCQFyUS37jjKpAVW2ZkTqg/w640-h640/Tiramisu+Layer+Cake.jpg" title="Tiramisu Layer Cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tiramisu Layer Cake</td></tr></tbody></table><div style="text-align: justify;"></div><p style="text-align: justify;">The tiramisu cake was an adaptrix of my own (basically it's just the Tart-a-misu but not in the tart shell - turtle power). Specifically, it was half a batch of the chocolate adaptrix of the All-Purpose Sponge Cake, sliced into three layers, and a single batch of the Mascarpone Zabaglione, layered in a twenty centimetre springform tin as per the instructions Notorious BFC. I think I could have cooked the zabaglione a bit more and whipped it more to get it to be thicker and more stable, but it still looked tempting and tasted great! I loved that the cream was a lot lighter in texture than the usual tiramisus I make at home.</p><p style="text-align: justify;"><b>Roasted Peach and Custard Trifle</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuziXI4QULC1oe4A0XnhTv-2cqkBKv7shlNZq8zTOEb5hWkoRD6P4OrNGy6vrihTJFsaouxR3dMnOf1SvkjZNwp2otpYr1hq64LQTRnQhjCvU6f85dwFuqFfr-hv10qyhRtGuBfA/s1500/The+Alabama+Trifle+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Roasted Peach and Custard Trifle" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuziXI4QULC1oe4A0XnhTv-2cqkBKv7shlNZq8zTOEb5hWkoRD6P4OrNGy6vrihTJFsaouxR3dMnOf1SvkjZNwp2otpYr1hq64LQTRnQhjCvU6f85dwFuqFfr-hv10qyhRtGuBfA/w480-h640/The+Alabama+Trifle+2.jpg" title="Roasted Peach and Custard Trifle" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted Peach and Custard Trifle</td></tr></tbody></table><br />Around Christmas last year, Nat posted a bunch of Christmassy ideas on the Beatrix Instagram using recipes from the book, and the Roasted Peach and Custard Trifle really caught my eye. It's basically a trifle version of the Alabama Cake in the book, containing layers of: whipped cream, pink champagne-roasted peaches, pink champagne & peach jelly, All-Purpose Sponge Cake dabbed with Marsala wine, amaretti biscuits (I subbed homemade spekulatius because I can't deal with amaretti), and Vanilla Bean Pastry Cream. It was EPIC.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDQHHxSWjUOQpFQGwxoO9cMugM5A44hF66G4chmizv3MiH9k9Rb6VRCWo4fTs0GKepS-orS39mBXGou4FUivUNPMp-phrwyw0r2e494YKnA0OvJjUqWfo7tB-Ah2t2Lc8pw_Ljw/s1500/The+Alabama+Trifle.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Roasted Peach and Custard Trifle" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuDQHHxSWjUOQpFQGwxoO9cMugM5A44hF66G4chmizv3MiH9k9Rb6VRCWo4fTs0GKepS-orS39mBXGou4FUivUNPMp-phrwyw0r2e494YKnA0OvJjUqWfo7tB-Ah2t2Lc8pw_Ljw/w640-h640/The+Alabama+Trifle.jpg" title="Roasted Peach and Custard Trifle" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roasted Peach and Custard Trifle</td></tr></tbody></table><p style="text-align: justify;"><b>Carrot, Toasted Hazelnut Cake</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0rjCC9NYjYpjhTzW4uzcVexnksp1sGseLBreX9zuEiG7fFReLDqcl6jB2xpoboO-lUnX3wPg7nedCHl2q9NLXfigHH3aM3Wg_-MKx2xpxbwh-r6Y_2gxAGCKe3vJczHdx73JbA/s1500/Carrot+and+toasted+hazelnut+cake+with+cream+cheese+mascarpone+frosting.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Carrot and toasted hazelnut cake with cream cheese mascarpone frosting" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0rjCC9NYjYpjhTzW4uzcVexnksp1sGseLBreX9zuEiG7fFReLDqcl6jB2xpoboO-lUnX3wPg7nedCHl2q9NLXfigHH3aM3Wg_-MKx2xpxbwh-r6Y_2gxAGCKe3vJczHdx73JbA/w640-h640/Carrot+and+toasted+hazelnut+cake+with+cream+cheese+mascarpone+frosting.jpg" title="Carrot and toasted hazelnut cake with cream cheese mascarpone frosting" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Carrot and toasted hazelnut cake with cream cheese mascarpone frosting</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sandra always thought she hated carrot cake, until one day she ordered the carrot cake at Beatrix (because all the other cakes she wanted were sold out) and thought it was just amazing! It isn't a typical carrot cake though - rather, it's a super light and fluffy whipped sponge, with some grated carrot folded through, a hint of cinnamon, and toasted hazelnuts. It's gorgeous!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The full version of this cake has two twenty centimetre rounds of carrot sponge, a layer of cheesecake (honest to God, cheesecake) in the middle, and is topped with a cream cheese mascarpone white chocolate frosting. Woah. Nat often sells it without the cheesecake layer, and stipulates in the recipe that it's worth making even without the cheesecake layer. When I made it, I did half-quantities of the cake, skipped the cheesecake, and did a double quantity of the frosting. Superb!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Key features of the recipe for me - the oven-roasted, evenly browned hazelnuts, and the frosting! The frosting is super easy - just whip together mascarpone, cream cheese, vanilla, soft butter and melted white chocolate. You can imagine how good it tastes, but also because there's no granulated sugar added it stays lusciously soft and smooth. Clever Nat using melted white chocolate to bring the sugar without the graininess. I've used the frosting again for other cakes - so good!</div><div style="text-align: justify;"><br /></div><p style="text-align: justify;"><b>Cocoa Meringue Roulade with Mascarpone and Berries</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25rvk7Ob3IugmF-58sJrckRvuWrlUqg999DbXw_caiKgAQelX1JC-Z9_73wtpSGztDW-5QFYM7rZ3ADTtwp0RsX9fnqDGpjcePfL-17NSjJjEYhUjfOTh_ScK9l0qgAjZoUtwfQ/s1500/Chocolate+Meringue+Roulade.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cocoa meringue roulade with mascarpone and berries" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25rvk7Ob3IugmF-58sJrckRvuWrlUqg999DbXw_caiKgAQelX1JC-Z9_73wtpSGztDW-5QFYM7rZ3ADTtwp0RsX9fnqDGpjcePfL-17NSjJjEYhUjfOTh_ScK9l0qgAjZoUtwfQ/w480-h640/Chocolate+Meringue+Roulade.jpg" title="Cocoa meringue roulade with mascarpone and berries" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cocoa meringue roulade with mascarpone and berries</td></tr></tbody></table><div style="text-align: justify;"></div><p style="text-align: justify;">Last recipe for this post, I promise! I made the cocoa meringue roulade for an afternoon tea with some friends, one of whom is coeliac, and rather than making the toffeed figs specified in the recipe, I took it easy with plain fresh berries. A meringue roulade is the type of recipe I wouldn't previously have had confidence with (meringue roulade, Swiss rolls, way too much room for error!), but I knew that with Nat's recipes I'd be able to do it. (And incidentally this recipe has a really long paragraph explaining what to do if it goes wrong, so I can't be the only one who struggles with roulades!) Anyhoo, it worked out fine, and was super delicious and impressive, even if I wasn't able to get as tight a roll as the picture in the book.<br /><br />Phew, that's it, that's the post! If you haven't already got the book, I do hope this inspires you to go and buy it and start some epic baking of your own.<br /><br />So what's next for me? (I mean, apart from a long nap!) I have my eye on the espresso marshmallows, the blood plum galette with cream cheese pastry, the rugelach, the rum baba, the pecan maple cinnamon scrolls... and upon reflection I realise I've only made one pastry recipe so far, so I'll definitely have to try some of the others. I also have it on good authority that a second Beatrix cookbook is in the works! So exciting! I can't wait - I am totally ready to level up my baking yet again!</p></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com9tag:blogger.com,1999:blog-8787347.post-74281317870654385592021-03-10T12:38:00.000+11:002021-03-10T12:38:01.588+11:00Maya's First Birthday Party!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IOKxLN9JjWPWvric_au2n7bc6muiSvB7Fxa5qzw5INEeIayv_2mPCH0b6XgTk4r-q7Pqi9d0XTCS5Gk6WYP2nvNyW0dX8Tmd84WRBskNDu6VUmqFjomWxPiOmmHTFB-_pv9T9g/s1440/Birthday+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="BIRTHDAY Cake" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IOKxLN9JjWPWvric_au2n7bc6muiSvB7Fxa5qzw5INEeIayv_2mPCH0b6XgTk4r-q7Pqi9d0XTCS5Gk6WYP2nvNyW0dX8Tmd84WRBskNDu6VUmqFjomWxPiOmmHTFB-_pv9T9g/w640-h640/Birthday+Cake.jpg" title="BIRTHDAY Cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Happy Birthday Maya!</td></tr></tbody></table><div><br /></div>
<div>Hey Hey! Two weeks ago we celebrated our beloved daughter Maya's first birthday with a super fun party and I wanted to tell you all about it! It was a party in the park with friends and family, with a decoration theme of "rainbows" and a food theme of "Kids' Party Food from the 90s". Such fun!<br /></div><br /><div>After the whirlwind of lockdowns and restrictions last year (and this year), we weren't sure what Maya's first birthday celebrations would look like, or if we'd even be able to have a party at all. So we were absolutely thrilled to be able to celebrate with friends and family! It was the first time we saw many of them in over a year - and actually, there were many that we hadn't seen since the (pre-COVID) baby shower! This also reminds me that I haven't blogged the baby shower, so let's put that on the list - it will be interesting for me to compare the pre-COVID and post-COVID party considerations!</div><div><br /></div><div>Maya's actual birthday was on a Monday, and our initial plans were to have a small gathering at home with my parents - dinner and cake - and have a party in the park with our friends the following weekend. However... the plans for the small gathering were totally scuppered when Victoria was plunged back into a five-day Circuit Breaker lockdown! Oh well, there was nothing we could do about it, so on the big day, we celebrated just the three of us at home, with some gifts and cake.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhb4n8P2MOrKWooU8X7wlOHKVGXwPLg3JfYjhwgmu3pR-3kG8e2zdlh6irmjD9K7HcN648ApYSRrjTwddfDHnV8dvr35qYVJ9zsL03PtQ50qZHk1U4-XKI-6_SybR8nYGXtHj9Q/s1440/Birthday+Cake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Birthday Cake" border="0" data-original-height="1439" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhb4n8P2MOrKWooU8X7wlOHKVGXwPLg3JfYjhwgmu3pR-3kG8e2zdlh6irmjD9K7HcN648ApYSRrjTwddfDHnV8dvr35qYVJ9zsL03PtQ50qZHk1U4-XKI-6_SybR8nYGXtHj9Q/w640-h640/Birthday+Cake+2.jpg" title="Birthday Cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Birthday Cake</td></tr></tbody></table><div><br /></div><div>I baked Nigella's buttermilk birthday cake (from <i>How to be a Domestic Goddess</i>), with the mascarpone cream cheese white chocolate frosting from the <i>Beatrix Bakes</i> cookbook. I'd made both before (the cake for Maya's <a href="https://www.instagram.com/p/CD6I7wlDN54/">6 month birthday</a>; the frosting as part of Beatrix' <a href="https://www.instagram.com/p/CKkBWYBDcvt/">carrot cake</a>) and knew they'd be delicious! As for the design, I'm sure you'll indulge me and see that it's a Simpsons reference - our version of the "<a href="https://www.youtube.com/watch?v=S2eHyxj2ca8">Happy Birthday Maggagie</a>" cake from season 5, episode 21 "Lady Bouvier's Lover". Sandra had gotten the little plastic letters online (which we removed before slicing and eating the cake!) and they looked very effective. We also let Maya eat a slice of cake - she seemed to like it and didn't have a sugar high - woohoo! (Normally we're really strict about sugar and salt, but it was her birthday!)</div><div><br /></div><div>We had no idea what the Circuit Breaker would mean for the party - what if the lockdown would need to be extended beyond the planned five days, or if restrictions would change significantly following the lockdown - so we just had to wait and see how the lockdown played out before deciding what to do about the party. (Going with the flow does NOT come naturally us, so this was a challenge!)<br /><div><br /></div><div>Luckily the circuit breaker ended on schedule on the Wednesday, and we were able to continue with our party-in-the-park <i>almost</i> exactly as planned. The only change in restrictions was that the limit on outdoor gatherings had been reduced to twenty people (and we had invited thirty-five, as permitted under the previous set of restrictions). So, we decided to split the party into two sessions (like at yum cha or at a fancy restaurant) and asked people to come to either the first half or the second half. Our friends were all super cool about this and it was definitely the easiest way to manage. (Rather than say, rescheduling, or having two parties on two different days, both of which we had considered).</div><div><br /></div></div><div>So, let's talk fun party stuff! (We <i>may</i> have gone a bit OTT, but it was the first party we'd hosted in over a year and we wanted it to be great!) We made all the food ourselves - doing individual picnic boxes to make it a COVID-safer event. (This had already been decided pre-Circuit Breaker lockdown; we just like being cautious). We did three types of boxes - adults, kids, and babies. We also splashed out on expensive helium foil balloons from <a href="https://poppiesforgrace.com/">Poppies for Grace</a>, and did individual lolly bags for everyone to take home.</div><div><br /></div><div>In terms of preparation, we were searching for and buying supplies over the weeks leading up to the party (the boxes, lolly bags, balloons etc.); we went food shopping a couple of times the week before; and the two days before the party were a frantic blur of cooking and baking and preparation!</div><div><br /></div><div>Let's take a look!</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnrH6xMYI0R_rXvJIE_MOebokIRiAYjRkU2-LvZtfHjxi8hC50hZuT5KCR8pYCuUazDp7yD3fwY5qizJAsPDWkWjp6uBOdGIe5OEMrUIQrRlLXOKV_RbAlMauyDn-3-0KxAsTBA/s1500/Mylar+balloons.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Mylar balloons" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnrH6xMYI0R_rXvJIE_MOebokIRiAYjRkU2-LvZtfHjxi8hC50hZuT5KCR8pYCuUazDp7yD3fwY5qizJAsPDWkWjp6uBOdGIe5OEMrUIQrRlLXOKV_RbAlMauyDn-3-0KxAsTBA/w480-h640/Mylar+balloons.jpg" title="Mylar balloons" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Balloon bouquet from <a href="https://poppiesforgrace.com/">Poppies for Grace</a></td></tr></tbody></table><br />I ordered a <b>rainbow balloon bouquet</b> from <a href="https://poppiesforgrace.com/">Poppies for Grace</a> and grossly underestimated the size they would be - they were massive and took over the lounge room! They were a big expense too, at $160, but they were massive, very pretty, and they really helped people find the party! (A bunch of balloons is the international symbol for party!) Foil balloons seem to last for ages too; two weeks later we still have four decent ones at home and Maya loves playing with them.<br /><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qil_F4ZFKxDYUTvP3nf3L9OT0CZSk8SUyJnyMEb-nDYgTFj1AaYl0w7jP6A9U0hW2MQaIOMm8WXQfFbZJL2fbaECWYUWeELZwHVJmylDi7KYBG3awCrCHGl5EVuuJSFEwBSR8A/s1500/Chocolates.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolates for the lolly bags" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qil_F4ZFKxDYUTvP3nf3L9OT0CZSk8SUyJnyMEb-nDYgTFj1AaYl0w7jP6A9U0hW2MQaIOMm8WXQfFbZJL2fbaECWYUWeELZwHVJmylDi7KYBG3awCrCHGl5EVuuJSFEwBSR8A/w480-h640/Chocolates.jpg" title="Chocolates for the lolly bags" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolates for the lolly bags</td></tr></tbody></table><br />All the chocolate bars for the <b>lolly bags</b>! (I actually don't like lollies/candy, so it was all chocolate).<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YG9WguKrtfsrIcLIdZU9fABb7Wh4t546PU0mMTFMtG36LdCGQ-LJCrrqn-NUTrgyc7DkrqsVNjbmSNCB0A1-0qFLrwiuMRnY_uZxcuX1BC7VV5Kubgk8zFPl_8XtSskJBunAvw/s1500/Lolly+bags.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lolly Bags" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YG9WguKrtfsrIcLIdZU9fABb7Wh4t546PU0mMTFMtG36LdCGQ-LJCrrqn-NUTrgyc7DkrqsVNjbmSNCB0A1-0qFLrwiuMRnY_uZxcuX1BC7VV5Kubgk8zFPl_8XtSskJBunAvw/w480-h640/Lolly+bags.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lolly bags</td></tr></tbody></table><br />Two days before the party, I made a batch of <b>chocolate crackles</b>, which were a must have item at all of my childhood birthday parties. They don't taste quite as nice as I remember them, but they're easy to make and people liked them! (They also last in an airtight container in the fridge for a good few days, so they're good to make in advance).<br /><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5oOTO_iQM3YAl2_4NYHJCQmrmC0FQCi3UVRtaOd_uvRl2_BEcrH6vhIP6mIbJClGuK78mEpMOPPq1IWFeyNw0xYy-NufOVYBhmZV5iHTun1tLEufKvGu8U8k23auXqW0m98AuA/s1500/Chocolate+Crackles.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate Crackles" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha5oOTO_iQM3YAl2_4NYHJCQmrmC0FQCi3UVRtaOd_uvRl2_BEcrH6vhIP6mIbJClGuK78mEpMOPPq1IWFeyNw0xYy-NufOVYBhmZV5iHTun1tLEufKvGu8U8k23auXqW0m98AuA/w480-h640/Chocolate+Crackles.jpg" title="Chocolate Crackles" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Crackles</td></tr></tbody></table><br />The night before, I baked the <b>birthday cake</b>: Nigella's <a href="https://www.sarahcooks.com.au/2010/03/nigella-lawsons-chocolate-fudge-cake.html">chocolate fudge cake</a>, which I baked in a single layer for ease of sharing. On the day of the party, I iced it and covered it in pretty sprinkles!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAgl1tM-bLoDMx_holNp9v840cUQBsECtQiOw0UXJhsO_I7QPXWyJ0Og2Nh2k1smtRwbBQi4lfv9ccy8ms2E76NDpgHHQ7BAYD2RQZZ172vGq7Z8WqkuW-Of-r30wT5FOVdDs7g/s1500/Chocolate+Fudge+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate Fudge Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAgl1tM-bLoDMx_holNp9v840cUQBsECtQiOw0UXJhsO_I7QPXWyJ0Og2Nh2k1smtRwbBQi4lfv9ccy8ms2E76NDpgHHQ7BAYD2RQZZ172vGq7Z8WqkuW-Of-r30wT5FOVdDs7g/w480-h640/Chocolate+Fudge+Cake.jpg" title="Chocolate Fudge Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Fudge Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUEt5Sla7FVhQguWLnyjiNHbWryQBoUiLi_NRTLVTpdnXrH-tn9ZvviD5w5YKTZ2QhPKIRiBxbdqRH8UHMiMs6RcBy2yy4vCVVAqWJca0FhuoZowq2zLxI8Dcp0xzyugB9YQNcw/s1500/Sprinkles.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Sprinkles!" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUEt5Sla7FVhQguWLnyjiNHbWryQBoUiLi_NRTLVTpdnXrH-tn9ZvviD5w5YKTZ2QhPKIRiBxbdqRH8UHMiMs6RcBy2yy4vCVVAqWJca0FhuoZowq2zLxI8Dcp0xzyugB9YQNcw/w480-h640/Sprinkles.jpg" title="Sprinkles!" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sprinkles</td></tr></tbody></table><br />Sandra was in charge of the babies' lunch boxes, and the night before the party she made <b>baby-friendly banana blueberry muffins</b> and <b>little egg and veggie cups</b> for them to eat. Super cute!</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uK1U3rrmG2rUS1q_q7hsgVgw48Ns17NCLJWntJxeYvSaDJTsHdJYBUNOKkM3i62KIdwyCeeGvzM6oSjDUEBkvFINyFuEsgl0PKfwGYskoosLpX_bzxpoEp-SSEUjSd52e_bCVg/s1500/Baby+friendly+blueberry+muffins.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby-friendly Banana Blueberry Muffins" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uK1U3rrmG2rUS1q_q7hsgVgw48Ns17NCLJWntJxeYvSaDJTsHdJYBUNOKkM3i62KIdwyCeeGvzM6oSjDUEBkvFINyFuEsgl0PKfwGYskoosLpX_bzxpoEp-SSEUjSd52e_bCVg/w480-h640/Baby+friendly+blueberry+muffins.jpg" title="Baby-friendly Banana Blueberry Muffins" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby-friendly Banana Blueberry Muffins</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnOxErZYemmIJ4CpKJuq4-T5dq6UpqtRF03KkmXiCRxciqNUlgHpZPbGqgKuo8DFiBqdIWCPl8RXtn9-UGB-WLgyOrlCeHWJk9Ee4uMZgYEvj41OVvPD1n3WfGwaeVyPcsF2glg/s1500/Baby+egg+cups.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby-friendly Veggie Egg Cups" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnOxErZYemmIJ4CpKJuq4-T5dq6UpqtRF03KkmXiCRxciqNUlgHpZPbGqgKuo8DFiBqdIWCPl8RXtn9-UGB-WLgyOrlCeHWJk9Ee4uMZgYEvj41OVvPD1n3WfGwaeVyPcsF2glg/w480-h640/Baby+egg+cups.jpg" title="Baby-friendly Veggie Egg Cups" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby-friendly Veggie Egg Cups</td></tr></tbody></table><br /><div>Now... the day of the party...</div><div><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnURVtaCMeQjqsDZKPYYxdnHCheQOfAfZ3urkuKqucvgIdWWFJ8Z6KJa3fNw0nf-2mn1E7O81TfJ5V2q_z5a7NWQ7N_XyoP7n9PUhhRmstMDYNPB93pV6Q5ATLGToTBVSNOYdAQ/s1500/Fairy+bread+and+vegemite+sandwiches.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Fairy bread and vegemite sandwiches" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnURVtaCMeQjqsDZKPYYxdnHCheQOfAfZ3urkuKqucvgIdWWFJ8Z6KJa3fNw0nf-2mn1E7O81TfJ5V2q_z5a7NWQ7N_XyoP7n9PUhhRmstMDYNPB93pV6Q5ATLGToTBVSNOYdAQ/w480-h640/Fairy+bread+and+vegemite+sandwiches.jpg" title="Fairy bread and vegemite sandwiches" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fairy bread and Vegemite sandwiches</td></tr></tbody></table><br />I was really keen to have <b>fairy bread</b>, as it was a sweet memory from my childhood! German Sandra thought the concept was weird (and if you think about it, it really is), but I just love it! Soft soft white bread, soft spreadable butter and loads of sprinkles. It really isn't a kid's birthday party without it! We also made <b>vegemite and cheese sandwiches</b> - not because I ate them in my childhood, but because I wanted something savoury in the boxes (to counter all the sugar) that could happily be eaten at room temperature. I did the <a href="https://sarah-discovers-how-to-eat.blogspot.com/2006/05/welcome-back-daniel-or-i-come-from.html">Nigella trick</a> of beating the butter and vegemite together to make it easier to spread! Also - I used a pizza cutter to cut the big quantities of sandwiches/fairy bread which made it super quick and easy.</div><div><br /></div><div>Finishing off the sandwiches and assembling all the boxes was quite hectic, and the kitchen was super chaotic!</div><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlbrQ2MxHSkaeaDMhlS5kqwb959tQ9BJU6wG1tnd1E6j97_9ItzQSWGSjNvYy_MtvVDGo5x-ty6vxqei2Zjsix0L2GjUsnOnEFYtFBa0csdphqcHZ1SvogWK6KEEXYj2eW1VJhw/s1500/Kitchen+chaos.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Kitchen Chaos" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlbrQ2MxHSkaeaDMhlS5kqwb959tQ9BJU6wG1tnd1E6j97_9ItzQSWGSjNvYy_MtvVDGo5x-ty6vxqei2Zjsix0L2GjUsnOnEFYtFBa0csdphqcHZ1SvogWK6KEEXYj2eW1VJhw/w480-h640/Kitchen+chaos.jpg" title="Kitchen Chaos" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kitchen Chaos</td></tr></tbody></table><br />I must say, it was very satisfying when all the boxes were complete and ready to go.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSETmmXcAuIrSdr3ASraRAhtkRtfALSRJb27o_nzUTjIPTeAcYexgbr7jm-5lE3avq87cigKvRPfInrm_3wWT998Uok-IWTosav06wyNsBOI52u_J4HiYrXRIjk7x1dvWXnBJ7Fw/s1500/Completed+Boxes.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Completed lunch boxes" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSETmmXcAuIrSdr3ASraRAhtkRtfALSRJb27o_nzUTjIPTeAcYexgbr7jm-5lE3avq87cigKvRPfInrm_3wWT998Uok-IWTosav06wyNsBOI52u_J4HiYrXRIjk7x1dvWXnBJ7Fw/w480-h640/Completed+Boxes.jpg" title="Completed lunch boxes" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Completed lunch boxes</td></tr></tbody></table><br /><div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvpLnrhhpwwqnuwANozagn2ciDhRP4qRqe85qnc8xWGvEEe2soPeDPIGHYxlzv2t5H4CcYvnKC9Zh69vhDhHJowH_uESQG1DUovPPsivrzcFYehPLMVA7I4Pm2y8DAWTAnXufpA/s1500/Adult+Lunch+Box.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lunch Box for Adults" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvpLnrhhpwwqnuwANozagn2ciDhRP4qRqe85qnc8xWGvEEe2soPeDPIGHYxlzv2t5H4CcYvnKC9Zh69vhDhHJowH_uESQG1DUovPPsivrzcFYehPLMVA7I4Pm2y8DAWTAnXufpA/w640-h640/Adult+Lunch+Box.jpg" title="Lunch Box for Adults" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lunch box for adults - crisps, chocolate crackle, fairy bread, vegemite & cheese sandwiches, slice of birthday cake, juice</td></tr></tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkI0WYLaPRzAo_J0jDpSW5nwpi8BEMXCShSPmC-X26iSN96qzNR3-Rvd7LaoRX_a9l8GJhbyvT7CgUoHH9sLaeA6oc-7RLRAnt-dY7_1p2XHeKR4A9i_hKI5O302jSpvwdNuWplg/s1500/GF+Lunch+Box.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Gluten Free Grown Up Lunch Box" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkI0WYLaPRzAo_J0jDpSW5nwpi8BEMXCShSPmC-X26iSN96qzNR3-Rvd7LaoRX_a9l8GJhbyvT7CgUoHH9sLaeA6oc-7RLRAnt-dY7_1p2XHeKR4A9i_hKI5O302jSpvwdNuWplg/w640-h640/GF+Lunch+Box.jpg" title="Gluten Free Grown Up Lunch Box" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gluten-free grown up lunch box - GF fairy bread, GF cheese and vegemite sandwich, crisps, PB & cacao balls, juice</td></tr></tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiZ8M_ocT_OuyIc11DkvRt597wjbFDJlXRws8TjZusRxg35MF6to9sNqFz99XUIB5L1O0iYfzzsgn8nT_5U1N3RJj7pR6GsASTkD3PPTXXgIZbsf_DSPR7CZbF7X2ZZwP0jNQSw/s1500/Kids%2527+Lunch+Box.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lunch box for kids" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJiZ8M_ocT_OuyIc11DkvRt597wjbFDJlXRws8TjZusRxg35MF6to9sNqFz99XUIB5L1O0iYfzzsgn8nT_5U1N3RJj7pR6GsASTkD3PPTXXgIZbsf_DSPR7CZbF7X2ZZwP0jNQSw/w640-h640/Kids%2527+Lunch+Box.jpg" title="Lunch box for kids" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lunch box for kids - fairy bread, chocolate crackle, vegemite and cheese sandwich, crisps, birthday cake, water bottle, Peppa Pig yogurt-covered raisins</td></tr></tbody></table><br />
<div><br /></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoeOKf4Nk1f5lemIS1LdPy1nZpjcsJQOW-YodoBgMkbVJtk-elA0nF8bANNerIVzDJVZN_-Zijur-WWfcu9NysPcQQtD6xDJuBJZ3uvFD-xDyXlRPTl-h-dNlMcGDgP9WnUgWuA/s1500/Baby+Lunch+Box.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby lunch box" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoeOKf4Nk1f5lemIS1LdPy1nZpjcsJQOW-YodoBgMkbVJtk-elA0nF8bANNerIVzDJVZN_-Zijur-WWfcu9NysPcQQtD6xDJuBJZ3uvFD-xDyXlRPTl-h-dNlMcGDgP9WnUgWuA/w640-h640/Baby+Lunch+Box.jpg" title="Baby lunch box" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby lunch box - strawberries, banana blueberry muffins, egg and veggie cups, organic animal biscuits</td></tr></tbody></table><br />So, Sandra drove down to the park with all the food, and I walked there with Maya in the pram and the massive balloons trailing behind us. The party was really really fun, and everyone seemed to like the lunch boxes! And with everything prepared in advance, hosting the party itself was pretty chill. Or as chill as hosting a party can be - having been in lockdown for much of last year, and only socialising in small groups since, I forgot how much energy it takes to go around talking to everyone, making sure everything's running smoothly and that everyone gets their food - it was so fun but we were absolutely knackered afterwards!<div><br /></div><div>What's most important is that the guest of honour enjoyed the party - she loved crawling around on the picnic blankets, seeing all the people and playing with the other babies, and she really enjoyed eating from her picnic box! (And occasionally eating from the floor, whoops).<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwNiUiCCBiM841dzwON_2ip7G7LxJES-OfM20dSTY7tiQKHfYX7h_4b8N9AdVH07dsvcx0DLw_97FQ5SF5ax8ZZ90s_AdBsbGc3BMDPFoFayp1QPSbEdNioU7jSQKiBDOjeGgFw/s1500/Baby+box+in+action.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Baby snack box in action" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwNiUiCCBiM841dzwON_2ip7G7LxJES-OfM20dSTY7tiQKHfYX7h_4b8N9AdVH07dsvcx0DLw_97FQ5SF5ax8ZZ90s_AdBsbGc3BMDPFoFayp1QPSbEdNioU7jSQKiBDOjeGgFw/w480-h640/Baby+box+in+action.jpg" title="Baby snack box in action" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby snack box in action</td></tr></tbody></table><br />Happy happy first birthday, Maya!!<br /></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-6563828658479708092021-01-29T20:19:00.005+11:002021-01-29T20:24:29.479+11:00Squacquerone Cheesecake<div style="text-align: justify;">Squacquerone Cheesecake! A sweet and simple European-style cheesecake, made with delicious squacquerone cheese.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zHsDwizYKNfPW24S8WWqFx6NhMzVrVLw0IrEl50kgNirF5XYoy2pdPAdjpim2TIkeF5bM1Fuon6aH5OOsHbzX_KXbvppo5AgFN1yMFIf5quww55FGcSBcO-Yv7-hrNqNA7T9Yw/s1500/Squacquerone+Cheesecake.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zHsDwizYKNfPW24S8WWqFx6NhMzVrVLw0IrEl50kgNirF5XYoy2pdPAdjpim2TIkeF5bM1Fuon6aH5OOsHbzX_KXbvppo5AgFN1yMFIf5quww55FGcSBcO-Yv7-hrNqNA7T9Yw/w480-h640/Squacquerone+Cheesecake.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone Cheesecake</td></tr></tbody></table><div></div><div><div style="text-align: center;"></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2021/01/squacquerone-cheesecake.html#recipejump">Jump to Recipe</a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Hello hello! Happy new year everybody! I hope everybody had a nice Christmas and New Years, wherever you are in the world, and I hope you are keeping safe and well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'm starting off this year's posts with a sweet little cheesecake recipe! I made this cheesecake with a new (to me) cheese: squacquerone. Late last year <a href="https://thatsamorecheese.com.au/">That's Amore Cheese</a> contacted me, asking if I wanted to try some <a href="https://thatsamorecheese.com.au/products/squacquerone">squacquerone</a> and potentially try making a cheesecake with it. (Clearly, my love for cheesecake is a very strong part of my brand). The answer was, obviously, yes.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW714Uzt9PhnodL9NTHkn3q4ljv4CSPJUvYX_wEptD0ko3n6L-1r46LUNmgwJqzkdno6-zTrWdQT-Zetp8jfMWAA6oVcWiVKTfPw5f_5jAoIxEhLXKU6eVaMOCVMv-eVVaC1IrjA/s2000/Squacquerone.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Squacquerone Cheese" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW714Uzt9PhnodL9NTHkn3q4ljv4CSPJUvYX_wEptD0ko3n6L-1r46LUNmgwJqzkdno6-zTrWdQT-Zetp8jfMWAA6oVcWiVKTfPw5f_5jAoIxEhLXKU6eVaMOCVMv-eVVaC1IrjA/w480-h640/Squacquerone.jpg" title="Squacquerone Cheese" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, squacquerone. I've learned that it is a fresh cheese from the Emilia Romagna region in Italy, which is ultra soft and wobbly, with a mild tangy taste. It's kinda like a mix between cream cheese, mascarpone and ricotta. In other words, delicious! I believe the traditional way to eat it in Emilia Romagna is in a piadina with rocket and prosciutto (YUM), but it's also nice spread on crusty bread, or (duh) in cheesecake!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I baked a simple cheesecake with the squacquerone, making a scaled down, small-batch, version of my favourite <a href="https://www.sarahcooks.com.au/2007/02/awesome-german-cheesecake.html">German cheesecake</a> (which is traditionally made with quark). The squacquerone worked really well, making a light textured, tangy cheesecake. If you can get your hands on some squacquerone, definitely give it a go! It's the type of simple and delicious cake that would be equally welcome as dessert, afternoon tea, a snack, or even breakfast with a nice strong coffee.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here are some other things I made and ate with the rest of the squacquerone:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spread on crusty bread for breakfast. (Especially delicious with excellent fruit toast).</div><div style="text-align: justify;"><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwLy-XOyv1-hNLjvmNi3Ocgh4nrb8H7a40gw7fZp3LIUJZVsRA5xWIVy2q06SOt65HOW1b5HaDvm6mKmoWk-jO1zPmIHlf9tbAt4RcpLZ_zuZc72pAf6M5Mg-seXQQ5ejmPlndg/s2000/Squacquerone+and+Toast+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwLy-XOyv1-hNLjvmNi3Ocgh4nrb8H7a40gw7fZp3LIUJZVsRA5xWIVy2q06SOt65HOW1b5HaDvm6mKmoWk-jO1zPmIHlf9tbAt4RcpLZ_zuZc72pAf6M5Mg-seXQQ5ejmPlndg/w480-h640/Squacquerone+and+Toast+2.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone and Toast</td></tr></tbody></table><br />This was part of a more generous weekend breakfast spread where we had cheesecake, fresh fruit and coffee.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkD9_MgD9_rTu0x6S8LaMMQD3Diq7y4ZoYBS_h4zQOxNK8gHU3dHgLuE9rLSK5JcjOor0erPmpM5FGx6cNGRgTUP4mkH5RIqwr2xSsQP4LfWM0CHpobOML-Zvi6JncXSK5-SQgA/s2000/Squacquerone+Breakfast.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Squacquerone Breakfast" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkD9_MgD9_rTu0x6S8LaMMQD3Diq7y4ZoYBS_h4zQOxNK8gHU3dHgLuE9rLSK5JcjOor0erPmpM5FGx6cNGRgTUP4mkH5RIqwr2xSsQP4LfWM0CHpobOML-Zvi6JncXSK5-SQgA/w480-h640/Squacquerone+Breakfast.jpg" title="Squacquerone Breakfast" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone Breakfast</td></tr></tbody></table><br />I also made a couple of pizzas with it! The cheese melts really well and goes lovely and brown in the oven. (I used the Nigella recipe for pizza cassereccia from <i>How to be a Domestic Goddess</i> for the base). I did one with loads of toppings - tomato ragu, mushrooms, prosciutto, salami and squacquerone... <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u0tobyyDoZZAKp_5sxE65rXlp-lrDM4QuxrZthzWQzFuNhXYuNTVtbzhVzumoALBwDbMHcZXMGbwB9_zyrDqY1mRPAqnzONQSKlq3EW9vCQiDffy8EaX1qUTg5jH3Qow9ILbZQ/s1500/Squacquerone+Meat+Pizza.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Squacquerone and Prosciutto Salami Mushroom Pizza" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6u0tobyyDoZZAKp_5sxE65rXlp-lrDM4QuxrZthzWQzFuNhXYuNTVtbzhVzumoALBwDbMHcZXMGbwB9_zyrDqY1mRPAqnzONQSKlq3EW9vCQiDffy8EaX1qUTg5jH3Qow9ILbZQ/w480-h640/Squacquerone+Meat+Pizza.jpg" title="Squacquerone and Prosciutto Salami Mushroom Pizza" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone and Prosciutto Salami Mushroom Pizza</td></tr></tbody></table><br />...and a simpler one with garlic butter, parsley and the squacquerone. Zomg, delicious!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjkt4VPtUwibtO4_MWTSMjgVbm7Bx8JAhIBRqZkfbw-PwCli-CMGevgMgCcFNMjZsw_GDN6IcBWnPgSt57v9y7Ju22PEaNSaftzQYXuLN1a_pKgLn3FRFdjCPmunwc8TAYEjAgQ/s2000/Squacquerone+Garlic+Pizza.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Garlic Squacquerone Pizza" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjkt4VPtUwibtO4_MWTSMjgVbm7Bx8JAhIBRqZkfbw-PwCli-CMGevgMgCcFNMjZsw_GDN6IcBWnPgSt57v9y7Ju22PEaNSaftzQYXuLN1a_pKgLn3FRFdjCPmunwc8TAYEjAgQ/w480-h640/Squacquerone+Garlic+Pizza.jpg" title="Garlic Squacquerone Pizza" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Garlic Squacquerone Pizza</td></tr></tbody></table><br />So garlicky. So cheesy. I'm in love!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_CMpB3pd5I2tS0dFYz8B3jFSuo5Ry19UIMvBHPa9pn7M8WM09KlST9f3Q2KwkFil3W-r6GIpus5FgNV0iyC1ZUUt1L7ZKjGLVgPjf9mb3wOKOtLbVWCo_VNzFOBpXr8oWEMLFQ/s2000/Squacquerone+Garlic+Pizza+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Garlic Squacquerone Pizza" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_CMpB3pd5I2tS0dFYz8B3jFSuo5Ry19UIMvBHPa9pn7M8WM09KlST9f3Q2KwkFil3W-r6GIpus5FgNV0iyC1ZUUt1L7ZKjGLVgPjf9mb3wOKOtLbVWCo_VNzFOBpXr8oWEMLFQ/w480-h640/Squacquerone+Garlic+Pizza+2.jpg" title="Garlic Squacquerone Pizza" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Garlic Squacquerone Pizza</td></tr></tbody></table><br />I served the garlic bread with cold cuts, rocket and more fresh squacquerone. (Inspired by to the traditional rocket-proscuitto-squacquerone flavour combo). Love this idea for a relaxed weekend lunch with drinks!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAuoEOdLOeGh2GubVry2tYNX8aDIjtaCiNObA407e_r92FXHZ40bUwAxyVY_l66Xy1ynPK__-eXvtgU7AVulKEG9RdC1AXhIdin1lcFF-DL3VFjAGrvzlMvQF7ZAv_Qw9UkEVOw/s2000/Squacquerone+Garlic+Pizza+and+Cold+Cuts.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Squacquerone Garlic Pizza and Cold Cuts" border="0" data-original-height="2000" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAuoEOdLOeGh2GubVry2tYNX8aDIjtaCiNObA407e_r92FXHZ40bUwAxyVY_l66Xy1ynPK__-eXvtgU7AVulKEG9RdC1AXhIdin1lcFF-DL3VFjAGrvzlMvQF7ZAv_Qw9UkEVOw/w480-h640/Squacquerone+Garlic+Pizza+and+Cold+Cuts.jpg" title="Squacquerone Garlic Pizza and Cold Cuts" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone Garlic Pizza and Cold Cuts</td></tr></tbody></table><br />But back to the original point of the post - the cheesecake! It's a very easy affair, using the all-in-one method, and no water bath required. The only thing I would caution is to place a tray under the springform if yours isn't watertight, to catch any drips that might come from the pan. Otherwise, have fun!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjEv6b0x3fRc2Db5Q9yfoIozkYVjLvYc32GS_XMEjX5Pr9HYgCl5hfyjBZ4joTMA8cGQ3OeaID4_DEOsR2auqOAndyoG4anQ1wAMKTH2WHc_c0EGFqP9pkWUSYPpn0AusOXvFhw/s1500/Squacquerone+Cheesecake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Squacquerone Cheesecake" border="0" data-original-height="1000" data-original-width="1500" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjEv6b0x3fRc2Db5Q9yfoIozkYVjLvYc32GS_XMEjX5Pr9HYgCl5hfyjBZ4joTMA8cGQ3OeaID4_DEOsR2auqOAndyoG4anQ1wAMKTH2WHc_c0EGFqP9pkWUSYPpn0AusOXvFhw/w640-h427/Squacquerone+Cheesecake+2.jpg" title="Squacquerone Cheesecake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Squacquerone Cheesecake</td></tr></tbody></table><br />
<div id="recipejump"></div>
Enjoy!<br />
<br />
<blockquote>
<b>Squacquerone Cheesecake</b><br /><div>
A recipe by Sarah Cooks<br /></div><div><br /></div><div><b>Ingredients</b></div><div>50 grams flour</div><div>125 grams caster sugar</div><div>100 grams softened butter</div><div>3 eggs</div><div>Zest and juice of 1/2 a lemon</div><div>1 teaspoon vanilla extract</div><div>1/2 teaspoon baking powder</div><div>500 grams squacquerone cheese, at room temperature</div><div>A few tablespoons breadcrumbs and extra butter, to prepare the tin</div><div><br /></div><div><b>Method</b></div><div>Preheat the oven to 170C. </div><div>Place all ingredients (apart from the breadcrumbs and extra butter) in the bowl of a stand mixer and beat until combined.</div><div>Butter the base and sides a 20cm springform tin and sprinkle with breadcrumbs, turning the pan to coat the base and sides with a thin layer of breadcrumbs. Discard any excess.</div><div>Scrape the cheesecake mixture into the tin and level the top with a spatula or palette knife.</div><div>Place the springform tin onto a baking tray (to catch any drips or leaks) and put in the oven.</div><div>Bake for 30-45 minutes or until just set. You may need to cover with foil halfway through to prevent it from burning.</div><div>Allow to cool completely before gently springing from the tin.</div><div>Makes 1 x 20cm cheesecake</div></blockquote>
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<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i><br />
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<i>Sarah received complimentary squacquerone from That's Amore Cheese but was not compensated nor obliged to blog or post about it.</i></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-73893158807639214652020-12-14T11:20:00.001+11:002020-12-14T11:20:05.754+11:00Current Obsessions, 16: Melbourne Lockdown 2 Edition<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilO-BK4nbcUnw8gTOqcDco6yoNuu2w0mLYl6RL57MxnEHMoyQLbQk500Hfi1uzO_WwW_W0z13FnB838aiZLtoc9_OrewVliJwQvZTKcAxker_9WrglgbLzoSOVqubpu-POuhmAXw/s1500/Melbourne+CBD.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilO-BK4nbcUnw8gTOqcDco6yoNuu2w0mLYl6RL57MxnEHMoyQLbQk500Hfi1uzO_WwW_W0z13FnB838aiZLtoc9_OrewVliJwQvZTKcAxker_9WrglgbLzoSOVqubpu-POuhmAXw/w640-h640/Melbourne+CBD.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A deserted Crossley Street, on a weekday just after lockdown ended</td></tr></tbody></table><br />Hello hello everyone! How are we all today? Time for an Obsessions post! Today's post isn't about my "current" obsessions, but rather about the obsessions that kept me going during Melbourne's super-strict second lockdown. Obviously though, Lockdown 2 is over now! Woohoo! Victoria is currently 45 days without a new locally acquired case (28 days is the accepted threshold for having eliminated the virus in the community - amazing), and more and more freedoms have been and are being returned. I'm hopefully optimistic that it stays that way, and that we all keep doing our part to keep it at bay, and that any flareups or new cases that pop up in future (especially through the recently restarted program of hotel quarantine for international arrivals) are identified and squashed quickly.<div><br /></div><div>However, as we slowly stumble out of Lockdown 2, weary and exhausted, and back into normal life (well, COVID-normal life), I'm starting to feel like I'll forget what it was like. I don't necessarily want to keep myself tethered to that anxious, uncertain, depressing time, but seeing that it was such a significant and difficult period in our lives, I want to take a little time to reflect on it - to make sure I remember it and appreciate what it was like for us, so that I can let it go emotionally and truly embrace the future.</div><div><br /></div><div>So here's what kept my brain busy during Lockdown 2.</div><div><br />*</div><div><br /><b>The Daniel Andrews Press Conference and Daily Corona Stats</b><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwk35Q04VLFzFrG7RHSQLnmR2PF1DTp3Prn4ZCRig29VjWWVlqSHD7tkxCSqKblHkK1I3X6zMlq2bTMT8k-Q5IokPw-W5Lrq4LwFL3cg2w5yQXwaf61CV6ME3s50_5wQ4CvHMQ9w/s862/Dandrews.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="575" data-original-width="862" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwk35Q04VLFzFrG7RHSQLnmR2PF1DTp3Prn4ZCRig29VjWWVlqSHD7tkxCSqKblHkK1I3X6zMlq2bTMT8k-Q5IokPw-W5Lrq4LwFL3cg2w5yQXwaf61CV6ME3s50_5wQ4CvHMQ9w/w640-h426/Dandrews.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image source: ABC.net</td></tr></tbody></table><br /><div>I mean, obviously. Like every other Victorian, literally every morning I'd anxiously await the announcement of the daily presser time and the case numbers, and I'm sorry to say my mood for the day would be heavily influenced by the numbers. Watching the press conference would be non-negotiable for me, and I made sure not to schedule any work meetings during that time.</div><div><br /></div><div>I started watching the daily press conference to help with my anxiety levels - reading endless speculative articles (e.g. "the Premier <i>might</i> announce a curfew", "XYZ industries <i>could</i> be shut down", "we <i>could</i> get up to 10,000 cases a day"), would just make my anxiety skyrocket without providing useful information and I had to stop myself from reading those. I much preferred to hear announcements, good or bad, straight from the source, rather than reading unhelpful speculation or having the actual announcements filtered through the agendas of particular newspapers. However, towards the end of lockdown, sometimes for my own mental health I had to skip the press conferences - I hate conflict, and I just couldn't cope with the often aggressive, accusatory, and irrelevant questioning from some of the assembled journalists.</div><div><br /></div><div>I was really pleased to see the press conferences slowly change as the numbers kept improving - the motto changing from the purple-backgrounded "Staying Apart Keeps Us Together", to the optimistic light green "Stay Safe Stay Open"; the focus moving from grim corona statistics and restrictions to the positive future-focus of the massive rebuilding effort; Daniel Andrews finally taking a few days off and letting his ministers step in for him; and eventually stopping the conferences completely.</div><div><br /></div><div>Anyway, now I get my update on the daily numbers from the <a href="https://twitter.com/VicGovDHHS">DHSS Twitter account</a>, and I'm very pleased to see that the daily press conferences are a thing of the past.<br /><div><br />**</div><div><br /><b>Small Batch Baking</b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWnvneIHs3GscNN8LaWwbwkoqJP-noRjjXueokpbGIrFPSMk9f9c7A1VMgYg-vGk7OefdyM31ZTu9G7JTTWDDkqqV-xPsxsGUaD3s8wVX2VO8ibyBv-q3MmUy9myViFKBFU8hgw/s1500/Small+Batch+Scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWnvneIHs3GscNN8LaWwbwkoqJP-noRjjXueokpbGIrFPSMk9f9c7A1VMgYg-vGk7OefdyM31ZTu9G7JTTWDDkqqV-xPsxsGUaD3s8wVX2VO8ibyBv-q3MmUy9myViFKBFU8hgw/w480-h640/Small+Batch+Scones.jpg" title="Small Batch Scones" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">Small Batch Scones</a></td></tr></tbody></table><div><br /></div><div>This was one of my more joyful and productive obsessions! Obviously baking makes me happy, and baking small cakes was one of the joys of lockdown. In normal times I'd share cake with colleagues, bake for dinner parties, share cake with my family and friends - but of course I was working from home, and we weren't allowed to socialise for the majority of Lockdown 2. So, I just baked in smaller quantities. It started with my <a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">small-batch scones</a> (definitely the most popular recipe on my blog right now), and extended to <a href="https://www.sarahcooks.com.au/2020/07/baby-batch-buckwheat-brownies.html">baby-batch buckwheat brownies</a>, <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html">petite passionfruit loaf cake with sour cream glaze</a>, a <a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html">small cheesecake</a>, a <a href="https://www.sarahcooks.com.au/2020/09/little-lemon-and-blueberry-ricotta-cake.html">little lemon and ricotta blueberry cake</a>, <a href="https://www.sarahcooks.com.au/2020/11/small-batch-cheddar-and-chive-scones.html">small batch cheddar and chive scones</a> (zomg so good), and my <a href="https://www.sarahcooks.com.au/2020/11/baby-banana-bundt-cake-with-sour-cream.html">baby banana bundt cake with sour cream glaze</a>. Such fun! Small-batch baking suits my little family, so I'm keeping it up even post-lockdown.</div><div><br /></div><div>***<br /><b><br /></b></div><div><b>Espresso Machine</b></div><div><b><br /></b></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDNTsPhp4wH8k0H3qDP8Zvum34XKR0j3_vxI_hw0KRRzd-Et1MrquYqhmjuzMhoR4xz7lfvys5PN6nx3f9mfT_LS9qeZIBOfyCIwhm7rew9dyyIJiBemeiZBbeth7kLIYwYwV7w/s1500/Breville+Barista+Express.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Espresso machine" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDNTsPhp4wH8k0H3qDP8Zvum34XKR0j3_vxI_hw0KRRzd-Et1MrquYqhmjuzMhoR4xz7lfvys5PN6nx3f9mfT_LS9qeZIBOfyCIwhm7rew9dyyIJiBemeiZBbeth7kLIYwYwV7w/w480-h640/Breville+Barista+Express.jpg" title="Breville Barista Express" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breville Barista Express<br /></td></tr></tbody></table></div><div><b><br /></b></div><div>I've been at home since February - one month off after the baby was born, and then working from home ever since. At first I'd make filter coffees at home, and sometimes get a takeaway coffee on our daily walks (or I'd have them delivered because exhausted mum life). However, once mandatory masks were introduced at the end of July, I just stopped enjoying the takeaway coffee. I know most people just pulled their mask down to drink their coffee on the go, but I never felt right about doing that, so I'd end up carrying my coffee home, spilling some of it as I tried to wrangle the pram, and only get to drink it at home once it was cold.</div><div><br /></div><div>And - first world problem alert - I really missed my nice espresso-based coffee with the creamy milk and pretty latte art. So, we splashed out on a fancy espresso machine - the <a href="https://www.breville.com/us/en/products/espresso/bes870.html">Breville Barista Express</a>. I LOVE it, and it's the perfect at-home machine for me - it makes a great espresso, foams the milk well, and is easy to clean and maintain. I've gotten into the routine of making a latte every morning, and whilst my latte art skills show no sign of improvement (my most common latte art shape is "formless blob"; incidentally also my mental state during Lockdown 2), I really enjoy the taste of the coffee. (Sandra's latte art skills are far better than mine - she usually can make a Christmas tree / rosetta shape).</div><div><br /></div><div>Buying the machine was very much an acceptance that life had become very different from before, and that we should embrace it and make the most of the situation.<br /><div><br />****</div><div><br /><b>YouTube Yoga</b><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEvJmQBKbg1tUc88t5QIQQIbGaEOB1C3wPyFz6TFXXOyBY2GqRbyY_3t2SX34bwSA8-XhaCyHfaQBA_XBlEFrJ4RZ96FYWevUjD9ICo-gKRNjiW1TOYPV6UteL_e40bZ1PoBhlw/s1358/Yoga+with+Kassandra.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1166" data-original-width="1358" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZEvJmQBKbg1tUc88t5QIQQIbGaEOB1C3wPyFz6TFXXOyBY2GqRbyY_3t2SX34bwSA8-XhaCyHfaQBA_XBlEFrJ4RZ96FYWevUjD9ICo-gKRNjiW1TOYPV6UteL_e40bZ1PoBhlw/w640-h550/Yoga+with+Kassandra.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yoga with Kassandra</td></tr></tbody></table><div><br />I really got into home yoga practices during Lockdown 2, and completed <b>one hundred and thirty one</b> consecutive days of daily yoga practice! I did a variety of practices - some short, some long, some relaxing, some intense, but I always made sure I got my yoga in. I loved taking the time for myself and doing something good for me and my physical health.</div><div><br /></div><div>I started with <a href="https://www.youtube.com/user/yogawithadriene">Yoga with Adriene</a>, who is super popular and totally awesome, but have since moved to <a href="https://www.youtube.com/user/yogawithkassandra">Yoga with Kassandra</a> - a Canadian yogini whose practices are just at the right level for me. She has a great mix of videos, and a huge selection of yin practices! I really enjoy her yin practices, and also her 10-minute morning yoga videos. She has heaps of them, and also has a <a href="https://www.youtube.com/playlist?list=PLW0v0k7UCVrlLpvX-rz-mrGCoElFpj44D">30-Day Morning Yoga Movement</a> which I really enjoyed - it was challenging but very achievable and motivating.</div><div><br /></div><div>As we moved out of lockdown and our days have became busier with outings and visits, I kept up with the daily yoga at first, but I soon realised that I was just forcing myself to the mat and trying to squeeze it in even when exhausted or frazzled, and it was more pressure than joy. So now I'm being kinder to myself, and doing my yoga when I feel like it, which is usually every couple of days.</div><div><br />*****<br /><br /><div><b>Netflix and Streaming Binges</b><br /><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVMI-Vm9cLWqf0bI-qoygTgiDhZbA4BWPjNmk40mfm5Z0HUy-Qiv5BCNVbR3BnG5w7DTgfa-dqcZs86caquZzHTmtpIFxXFw9GJKwJsnEBx_dWaAFKHcfNtaucy49yfetmp7KDQ/s2048/netflix-logo.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVMI-Vm9cLWqf0bI-qoygTgiDhZbA4BWPjNmk40mfm5Z0HUy-Qiv5BCNVbR3BnG5w7DTgfa-dqcZs86caquZzHTmtpIFxXFw9GJKwJsnEBx_dWaAFKHcfNtaucy49yfetmp7KDQ/w640-h360/netflix-logo.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Source: Variety.com</td></tr></tbody></table><div><br /></div><div>I did this, you did this, we all did this. Here's what I watched.</div><div><br /></div><div><i>Schitt's Creek</i> - you already know I love <a href="https://www.sarahcooks.com.au/2020/05/current-obsessions-15.html">Schitt's Creek</a>, just keeping it here on the list to remind YOU to watch <i>Schitt's Creek</i> if you haven't already.</div><div><br /></div><div><i>Hollywood</i> - A Ryan Murphy show, best described as a kinder, more inclusive re-imagining of the golden days of Hollywood. Jim Parsons' performance was just astonishing. I personally found the narrative arc a bit too sweet and tidy, (however I understand that the "Hollywood" ending is obviously the point).</div><div><br /></div><div><i>The Bodyguard</i> - A really tightly paced, gripping political thriller. Richard Madden's "Ma'am" - amazing.</div><div><br /></div><div><i>Dark (Season 1)</i> - German time travel show, totally compulsive viewing. Don't worry, I can't give you any spoilers because I can barely understand the premise - it's far too complicated. There's a lot of going back and forth between different time periods and a slow unravelling of the story. I haven't persevered with further seasons because they seemed to become more sci-fi and less focused on human relationships, so a bit less appealing to me.</div><div><br /></div><div><i>The Politician</i> - This show wasn't on my radar at all, but we decided to watch it after seeing Bette Middler and Judith Light (so fabulous!) in a Netflix preview for Season 2. Another Ryan Murphy show, about a hyper-ambitious high school student (Ben Platt from <i>Dear Evan Hansen</i>!) and his quest to become president. I've often read descriptions of Ryan Murphy's work being "uneven", which I think is a fair assessment. <i>The Politician</i> goes from dark and serious to light and funny to bizarrely sweet and unbelievable very erratically. However there are great performances and moments of brilliance, and I think definitely worth watching.</div><div><br /></div><div><i>Lucifer</i> - I bloody love Lucifer and we smashed all five seasons during the bleakest period of Lockdown 2. It's a procedural police show, with Tom Ellis as the devil who has decided to stay in LA for a holiday and becomes a civilian consultant with the LAPD. It's not the highest quality or most innovative program ever, but Tom Ellis (Gary from <i>Miranda</i>!) is incredibly charismatic, basically all of the cast are super hot, and it's an enjoyable watch. I am looking forward to the second half of season 5, hopefully dropping soon!</div><div><br /></div><div><i>Fleabag</i> - I did not love Fleabag as much as everyone else loved Fleabag, or as much as I thought I "should" love Fleabag. It took me ages to get into Season 1 - to me it felt like <i>Miranda</i>, being about white middle class British women with an awkwardly charming lead who talks to the camera, so it was hard for me to get my head around the darkness and explicitness of the show. However, the last episode was like a punch to the guts, and season two was great. (Hot priest, so good!)</div><div> </div><div><i>Ratched</i> - Sarah Paulson is an absolute queen! Incredibly beautiful sets and costumes, and one of the more even Ryan Murphy shows I've seen. Warning: it's quite dark and intense. This is the origin story of Nurse Ratched, from <i>One Flew Over the Cuckoo's Nest</i>, although honestly it's so different from the film and so fully realised that I think of it as its own thing, rather than "just" a prequel.</div><div><br /></div><div><i>Boys in the Band</i> - I was so excited to watch this! I'd heard about the Broadway revival, and was so happy they made a film that people around the world could watch. (Theatre people, please do this more). I watched the original <i>Boys in the Band</i> film (1970) as a teenager, late night on SBS, and it was almost an illicit feeling to watch an intimate portrait of gay men at that time. To me it's remarkable how far we've come - the original film was incredibly controversial with many of the actors being closeted, but the 2020 Broadway revival and film remake were mainstream and popular, directed by the ubiquitous and uber-successful Ryan Murphy and starring out-and-proud and commercially successful gay actors. (Jim Parsons! Matt Bomer! Zachary Quinto! Andrew Rannells!)</div><div><br /></div><div><i>American Crime Story: The Assassination of Gianni Versace</i> - (God Sarah, you're obsessed with Ryan Murphy!) - Honestly we watched this because we'd watched everything else we wanted to and we thought this might pass the time. I was surprised how little Versace appeared in the show (and how little I cared, despite my being a big fan of Versace); this was definitely the Andrew Cunanan story - Darren Criss' performance was excellent and I found the fictionalised trajectory of Andrew Cunanan really fascinating.</div><div><br /></div><div><i>The Big Bang Theory Season 12</i> - I know it's fashionable to hate on The Big Bang Theory (and cheesy sitcoms in general), but I just do not care, I've always loved it and in a non-ironic way. I didn't watch Season 12 when it was on TV, and when it was finally released on Netflix, we smashed through it in a couple of days. I honestly love how easy it is to watch; it's just a comforting easy show for the viewer, which is exactly what I needed at this time. It blows my mind how good Jim Parsons is (especially contrasted to the characters he played in <i>Hollywood</i> and <i>Boys in the Band</i>). Did you know that Mayam Bialik is starring in a new sitcom, <i>Call Me Kat</i>, which is based on the British sitcom <i>Miranda</i> (which I absolutely ADORE) which she and Jim Parsons are executive producing? I'm excited to see it and I hope it's fun!</div><div><br /></div><div>******<div><br />Thank-you for reading all of that. So what's coming up on the blog? Some Christmassy recipes hopefully, and I just realised I never blogged my birthday celebrations, or the baby shower, so I'll try to do that! Peace out and stay safe!</div></div></div></div></div></div></div></div><p></p>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com2tag:blogger.com,1999:blog-8787347.post-73921311911323638252020-11-16T15:20:00.001+11:002020-11-16T15:20:36.202+11:00Baby Banana Bundt Cake with Sour Cream Glaze<div style="text-align: justify;">Baby Banana Bundt Cake with Sour Cream Glaze! A super moist, delicious banana cake, topped with a gorgeous soft sour cream glaze. All baked in a cute sixteen centimetre small bundt tin.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWwMcAxyn3V2gAHo3jmEEgcsqfQ1_c3-7rmuC4tdAKOu9ib-OnTaBgE1mKPpzvmnRFUIyvlSqEdwBVnjACII8lAU7QTEvbe0WzDCPNxD0UAo_e6VkqtoxHiNrgw7ftqC5qx9dpg/s1500/Baby+Banana+Bundt+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bundt Cake with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWwMcAxyn3V2gAHo3jmEEgcsqfQ1_c3-7rmuC4tdAKOu9ib-OnTaBgE1mKPpzvmnRFUIyvlSqEdwBVnjACII8lAU7QTEvbe0WzDCPNxD0UAo_e6VkqtoxHiNrgw7ftqC5qx9dpg/w480-h640/Baby+Banana+Bundt+4.jpg" title="Banana Bundt Cake with Sour Cream Glaze" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baby Banana Bundt Cake with Sour Cream Glaze<br /></td></tr></tbody></table><div>
<div style="text-align: justify;"><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/11/baby-banana-bundt-cake-with-sour-cream.html#recipejump">Jump to Recipe</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Small batch baking is continuing apace in my household! I got into the habit during lockdowns one and two (Electric Avenue), and even though restrictions are lifting in Melbourne and Victoria and we're allowed to socialise more, baking in small quantities just makes sense for my little family. I'm going with it!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The impetus for me to bake this particular cake was a pair of rapidly blackening bananas in the fruit bowl, as well as a half-eaten tub of sour cream in the fridge. The sour cream had been used for nachos, and we were meant to eat the bananas but didn't get around to it. Whoops!</div><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;">The cake is made from the same batter as my <a href="https://www.sarahcooks.com.au/2020/02/the-big-banana-bundt.html">Big Banana Bundt</a> and <a href="https://www.sarahcooks.com.au/2014/03/the-jimbo-cake.html">The Jimbo Cake</a>, which is adapted from Beatrix founder Nat Paull's wonderful <a href="https://www.broadsheet.com.au/melbourne/food-and-drink/elvis-cupcakes-beatrix-bakes">Elvis Cupcakes</a>. (Which itself is adapted, I'm told, from the banana cake in Rose Levy Burnbaum's <i>Baking Bible</i>). In previous incarnations, I've always eaten the cake topped or filled with extra things - choc chips, a cream cheese filling, a peanut butter and cream cheese frosting (!) - but the cake itself is really lovely. A moist and fragrant banana cake with sour cream adding a wonderful richness and flavourful browning in the crust.</div><div style="text-align: justify;"><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYMtEdCbTnzWIdrnSdi3t7f-Gd8LplJVghQP7Du9W_6dTUW1C5cP8zX3bR8eDAdG0OItlgcyq0-oz1hX4vT88xYwH_zN7dwGsNe2yv78NsEjFLUFPX1f10ajIe_MD_OSJ09ZGRw/s1500/Baby+banana+bundt+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bundt Cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYMtEdCbTnzWIdrnSdi3t7f-Gd8LplJVghQP7Du9W_6dTUW1C5cP8zX3bR8eDAdG0OItlgcyq0-oz1hX4vT88xYwH_zN7dwGsNe2yv78NsEjFLUFPX1f10ajIe_MD_OSJ09ZGRw/w480-h640/Baby+banana+bundt+2.jpg" title="Banana Bundt Cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana Bundt Cake<br /></td></tr></tbody></table><br />It's quite simple to make - blend together the bananas, eggs and sour cream, then successively fold in the remaining ingredients. I simplified it even further this time by just mashing the bananas with a fork and whisking the eggs and sour cream in. For this small quantity it doesn't seem worth it to drag out the processor or the stick blender!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWR8iNcGxA-Z8b4Eu3thrSP3zqzx8XshPNHcmHzbdBIj-Ys0yOh6GuUZN0MFaXzpUdWLNL89_a3uKiMdldg0OVntwX01lNzFeWLF2DZNcDorreMdckp7D5YvRuqU4c6s9nqeTWQA/s1500/Baby+Banana+Bundt.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bundt Cake with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWR8iNcGxA-Z8b4Eu3thrSP3zqzx8XshPNHcmHzbdBIj-Ys0yOh6GuUZN0MFaXzpUdWLNL89_a3uKiMdldg0OVntwX01lNzFeWLF2DZNcDorreMdckp7D5YvRuqU4c6s9nqeTWQA/w480-h640/Baby+Banana+Bundt.jpg" title="Banana Bundt Cake with Sour Cream Glaze" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana Bundt Cake with Sour Cream Glaze</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Now, I know I said that the cake is lovely on its own (and it is), but I would highly recommend adding the sour cream glaze. If you've already opened the carton of sour cream for the batter, you may as well use it for the glaze too. This is another awesome technique/idea/recipe that I learned from the amazing Nat Paull. It's incredibly simple but so delicious - just whisk together a little sour cream and some icing sugar and pour over your completed cake. I've made it a bunch of times and in different variations, and I think it's really seeped in to my subconscious now; it's not an icing I need to be prompted to make or for which I need to consult the recipe. (You'll remember I used a version of it for my <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html">petite passionfruit loaf cake</a>). It makes a softly set and tangy glaze, which is so great on a sweet cake! <span style="text-align: left;">It gives a bit of a cream cheese frosting vibe, which is so wonderful with banana cake, but it requires far less effort.</span></div><div style="text-align: justify;"><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIkTwHOrGbo-Zmhqu8xN1fwySbZdZpSjJ3PRO3IgqPtYv2dOjjHcP6zcFD5mAVCnfTPOy6SayyRvMRzJcQ8QII1wXaEiRBGT_gyTLk5Pz_5Xxq2gckc7jy5fVe8I_1l1cXo5c4g/s1500/Baby+Banana+Bundt+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bundt Cake with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIkTwHOrGbo-Zmhqu8xN1fwySbZdZpSjJ3PRO3IgqPtYv2dOjjHcP6zcFD5mAVCnfTPOy6SayyRvMRzJcQ8QII1wXaEiRBGT_gyTLk5Pz_5Xxq2gckc7jy5fVe8I_1l1cXo5c4g/w480-h640/Baby+Banana+Bundt+3.jpg" title="Banana Bundt Cake with Sour Cream Glaze" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana Bundt Cake with Sour Cream Glaze</td></tr></tbody></table><br /></div><div>I used a 16cm diameter bundt tin from Dr Oetker that I bought in Germany, which has a capacity of one litre. (I know this because I just got up from typing up this blogpost to retrieve the clean tin from the cupboard, filled it with water and measured it so I could tell you accurately). If you don't have a bundt tin of the same size - firstly, I suggest you buy one because they're so cute - or use a different shaped tin with a similar capacity. (Don't forget to check out my tips for preparing a <a href="https://www.sarahcooks.com.au/2019/06/lemon-and-sour-cream-bundt-cake-with.html#bundttips">bundt tin</a>).</div><div><br /></div>
<div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpff_HreUE0oHPXv659ghFJNLeph_PzPayDZy4GXUHIh4CEbHUavMcVBO8X3r2V7-71T2JiOLCBXMbXKbP6D8ehiArpzWrjoyz7-LKSWR2sDZDQnCBRlzNjGCN0cmauLYbP8Ah3A/s1500/Baby+Banana+Bundt+5.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Banana Bundt Cake with Sour Cream Glaze" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpff_HreUE0oHPXv659ghFJNLeph_PzPayDZy4GXUHIh4CEbHUavMcVBO8X3r2V7-71T2JiOLCBXMbXKbP6D8ehiArpzWrjoyz7-LKSWR2sDZDQnCBRlzNjGCN0cmauLYbP8Ah3A/w480-h640/Baby+Banana+Bundt+5.jpg" title="Banana Bundt Cake with Sour Cream Glaze" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana Bundt Cake with Sour Cream Glaze</td></tr></tbody></table><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div id="recipejump"></div><div style="text-align: justify;"><span style="text-align: left;">That's it - a very simple and delicious little cake, perfect for snacking or morning or afternoon tea with a hot cuppa. Enjoy!</span></div><div><div style="text-align: justify;"><br /></div>
<blockquote><div style="text-align: justify;"><b>Baby Banana Bundt with Sour Cream Glaze</b></div>
<div style="text-align: justify;">
A recipe by Sarah Cooks, cake recipe adapted from <a href="https://www.broadsheet.com.au/melbourne/food-and-drink/elvis-cupcakes-beatrix-bakes">here</a>, glaze recipe adapted from <i>Beatrix Bakes</i><br /></div><div></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><i>For the cake</i></div><div style="text-align: justify;">110 grams overripe bananas</div><div style="text-align: justify;">70 grams sour cream</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">1 teaspoon vanilla extract</div><div style="text-align: justify;">95 grams caster sugar</div><div style="text-align: justify;">55 grams unsalted butter, melted and cooled, plus extra for preparing the tin</div><div style="text-align: justify;">110 grams plain flour, plus extra for preparing the tin</div><div style="text-align: justify;">1/2 teaspoon baking powder</div><div style="text-align: justify;">1/2 teaspoon bicarbonate of soda</div><div style="text-align: justify;">Pinch of salt</div><div style="text-align: justify;"><i>For the glaze</i></div><div style="text-align: justify;">100 grams icing sugar</div><div style="text-align: justify;">35 grams sour cream</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;"><i>To make the cake,</i> preheat the oven to 155C.</div><div style="text-align: justify;">Prepare the bundt pan. Brush the inside of a 16cm bundt tin all over with melted butter to form a thin and even layer. (Alternatively, you can use cooking spray). Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.</div><div style="text-align: justify;">Mash the bananas in a mixing bowl and whisk in the sour cream and egg.</div><div style="text-align: justify;">Add the vanilla extract, caster sugar and melted butter and whisk to combine.</div><div style="text-align: justify;">Sieve in the flour, baking powder, bicarb and salt and whisk to combine.</div><div style="text-align: justify;">Pour the batter into the prepared tin. Bake for 30 minutes, or until cooked when tested with a skewer.</div><div style="text-align: justify;">Allow to cool in the tin on a rack for 15-20 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently lift the cake pan away. Allow to cool completely before glazing.</div><div style="text-align: justify;"><i>To make the glaze</i>, sieve the icing sugar, then whisk it together with the sour cream to form a soft drippable consistency. (You may need to add a little extra sour cream or icing sugar to get the right consistency). Place a tray under the cake rack to catch any drips, and pour the glaze over the cake. Leave it for about 15 minutes to set before serving. (Note, the surface of glaze will go slightly crackly but won't set firm).</div><div style="text-align: justify;">Makes one 16cm bundt cake</div></blockquote>
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<i><div style="text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div></i></div></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-56280067993577433112020-11-04T15:32:00.002+11:002020-11-04T15:32:26.799+11:00Small-Batch Cheddar and Chive Scones<div style="text-align: justify;">Small-Batch Cheddar and Chive Scones! Another small batch recipe for you today - making just four scones. These savoury scones are light and fluffy, with crunchy edges, and loads of delicious cheese!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0XOQhwr6k2_gbTA5lbc_dDrq2Oayza79MqGS3OiZXCFQvEhEpZf2jc9L0jecBDX-JpdNEfKieN4CHI5QkjZzoPOluKHEAWVsne8Q6Sf7uoCZ1a11CO392N-yzKZP-kbEJbxX5A/s1500/Cheddar+and+chive+small+batch+scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0XOQhwr6k2_gbTA5lbc_dDrq2Oayza79MqGS3OiZXCFQvEhEpZf2jc9L0jecBDX-JpdNEfKieN4CHI5QkjZzoPOluKHEAWVsne8Q6Sf7uoCZ1a11CO392N-yzKZP-kbEJbxX5A/w480-h640/Cheddar+and+chive+small+batch+scones.jpg" title="Small-Batch Cheddar and Chive Scones" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small-Batch Cheddar and Chive Scones<br /></td></tr></tbody></table><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/11/small-batch-cheddar-and-chive-scones.html#recipejump">Jump to recipe</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And Melbourne is finally out of lockdown! HECK YES! Lockdown 2.0 officially finished on the 27th of October and we're currently in what is known as the Third Step towards "COVID normal". After 112 days of Lockdown 2.0 I've honestly lost track of all the different stages and restrictions and levels and plans and changes to the plan and cautious pauses and targets and rolling averages and the endless press conferences. However, the big changes now are that hospitality and retail are open again (with limits), limited home visits are allowed, and the five-kilometre rule has been replaced with a twenty-five kilometre rule, with further changes to come if the numbers continue to progress in the right direction.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It seems to be going well - case numbers keep coming down, and as of today we've had five "double donut" days (0 new cases and 0 deaths) in a row. (Seven double donut days in the ten days since 26th October). Freaking AMAZING!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I have SO many feelings - elation, excitement, happiness, massive pride in everyone across our state for this huge achievement, gratitude to our state government for instituting a tough plan based on science and sticking with it, sheer exhaustion, and honestly a lot of anxiety about going back into “regular” (albeit COVID-normal) life. I’m gonna try and take it easy and not rush to try and do everything at once, lest I get overwhelmed. So far we've done one brunch out (actually our first meal out with the baby, so it was a very very brand new experience), and a couple of park catchups with friends. Sandra and I both tend to be quite anxious and risk-averse, so we'll need to give ourselves a gentle push to get ourselves back out into regular life. Masks and hand sanitiser at the ready!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ok, let's get to the scones! So, the sweet <a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">small-batch scone</a> recipe I posted back in April seems to be my most popular recipe right now - I see people making them and <a href="https://www.instagram.com/sarahcooksblog/">tagging me</a> on Instagram quite frequently. (Tag me if you make it, I wanna see!) I guess it's because scones are awesome, the recipe is very quick and easy, and the small quantity means it's doable frequently. These cheese and chives scones are just a savoury version of those <a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">small-batch scones</a>. I had to make it a few times to get the recipe exactly where I want it, and I love them so much!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, you start with self-raising flour, salt, cayenne pepper and mustard powder (if you don't have the pepper and mustard powder it's not a dealbreaker, but they do add a nice flavour), and rub in cold butter before stirring in chives and grated cheddar.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiNf2eqygNjKBxm1DsYCeGRt7X7d0_o6vAl1HVTejvBB4ow5gwO0kIeQjEYb5aYusSWtQhJ-gBU9-WQ8BDo1SLbs5dEptgn70xBJ2Y9Tjpbbtn-u0Mi5XpKmsKKhrhlLZ2ag3bg/s1500/Cheddar+and+Chive+Scone+Mixture.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scone Mixture" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiNf2eqygNjKBxm1DsYCeGRt7X7d0_o6vAl1HVTejvBB4ow5gwO0kIeQjEYb5aYusSWtQhJ-gBU9-WQ8BDo1SLbs5dEptgn70xBJ2Y9Tjpbbtn-u0Mi5XpKmsKKhrhlLZ2ag3bg/w640-h480/Cheddar+and+Chive+Scone+Mixture.jpg" title="Small-Batch Cheddar and Chive Scone Mixture" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheddar and Chive Scone Mixture<br /></td></tr></tbody></table><br />Then you stir through buttermilk to form a dough. With this small amount, it makes more sense to cut the dough into four pieces, rather than rolling it out and cutting it into individual circles.<div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgTcu2XTh8KaM0BgAoiAiN-7uqYlN8vszTfCI_r2hMuzOb55tGLxmb6csngfdHM39By_dWFIWgw6bHt7Hn0xo2L0G0Q8fHnCCyVK6fOHXK7adFpn2RVUWmqa3dKQ2EFG7T9BCHw/s1500/Cheddar+and+Chive+Scone+Mixture+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scones" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgTcu2XTh8KaM0BgAoiAiN-7uqYlN8vszTfCI_r2hMuzOb55tGLxmb6csngfdHM39By_dWFIWgw6bHt7Hn0xo2L0G0Q8fHnCCyVK6fOHXK7adFpn2RVUWmqa3dKQ2EFG7T9BCHw/w640-h480/Cheddar+and+Chive+Scone+Mixture+2.jpg" title="Small-Batch Cheddar and Chive Scones" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small-Batch Cheddar and Chive Scones</td></tr></tbody></table><br />More cheese on top before baking! I like a mix of grated cheddar and a little parmesan for a boost of cheesy savoury umami goodness.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA97-KsBLfAX8I7iYRSLjT2luU3ZzO8YP2VfG4DywvOpuyzdN0X4_kj4DbhxwfiVkIkZtcxzfR3KwmBk5-CXVXJ13YjUzPUGc6CumIbN1YKhiM7BZAFQFoW8NY7LZoJwANsOcf6Q/s1500/Cheddar+and+chive+small+batch+scones+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scones" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA97-KsBLfAX8I7iYRSLjT2luU3ZzO8YP2VfG4DywvOpuyzdN0X4_kj4DbhxwfiVkIkZtcxzfR3KwmBk5-CXVXJ13YjUzPUGc6CumIbN1YKhiM7BZAFQFoW8NY7LZoJwANsOcf6Q/w640-h480/Cheddar+and+chive+small+batch+scones+2.jpg" title="Small-Batch Cheddar and Chive Scones" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Covered in cheese!<br /></td></tr></tbody></table><br />And then you bake them! That's it. <br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE8uXJGxqX8NVgQq9dYpFSbszkfxIr7141T09Gt8ukAwYmXOVM4WYG_dHSbtePv-500dvLv64PIV36wt0FdYIDsjAV2k56R3BbusyjMl9nd-MzlCTxFp99Vx6YcPB6wltH1X9gQ/s1500/Cheddar+and+chive+small+batch+scones+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Cheddar and Chive Scones" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQE8uXJGxqX8NVgQq9dYpFSbszkfxIr7141T09Gt8ukAwYmXOVM4WYG_dHSbtePv-500dvLv64PIV36wt0FdYIDsjAV2k56R3BbusyjMl9nd-MzlCTxFp99Vx6YcPB6wltH1X9gQ/w640-h480/Cheddar+and+chive+small+batch+scones+3.jpg" title="Small-Batch Cheddar and Chive Scones" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small-Batch Cheddar and Chive Scones</td></tr></tbody></table><br /><div><div style="text-align: justify;">Holy moly these scones are good - they're SO cheesy and delicious! The edges are lightly crunchy and the insides are all fluffy and gorgeous. I like them spread with a little butter, but even unadorned they're great. They're good for breakfast or afternoon tea, but if you were so inclined you could make them as an accompaniment to, say, pumpkin soup or something similar, for a really hearty and comforting meal.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">They're very easy to make - one time I actually made them in the morning before work, all whilst taking care of the baby and getting her through her morning routine. It was a bit of effort but worth it for the cheesy goodness! (Looking back, I'm not sure why I chose that particular day to make cheese scones, rather than a lower pressure non-work day. I guess I was really craving cheese).</div><div style="text-align: justify;"><br /></div><div id="recipejump"></div><div style="text-align: justify;">I hope this recipe inspires similar levels of fervour in you. Enjoy!</div><div style="text-align: justify;"><br /></div><div>
<blockquote><div style="text-align: justify;"><b>Small-Batch Cheddar and Chive Scones</b></div>
<div style="text-align: justify;">A recipe by Sarah Cooks </div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><b>Ingredients</b></div>
<div style="text-align: justify;">1/2 cup self raising flour</div>
</div><div style="text-align: justify;">Pinch of salt</div><div style="text-align: justify;">Pinch of cayenne pepper</div><div style="text-align: justify;">1/4 teaspoon mustard powder</div><div style="text-align: justify;">20 grams cold butter</div><div style="text-align: justify;">1 tablespoon finely chopped chives</div><div style="text-align: justify;">30 grams grated cheddar, plus 10 grams extra for topping</div><div style="text-align: justify;">1/4 cup buttermilk</div><div style="text-align: justify;">1 tablespoon grated Parmesan</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Preheat the oven to 200C.</div><div style="text-align: justify;">Place the self-raising flour, salt, cayenne pepper and mustard powder in a bowl and stir to combine.</div><div style="text-align: justify;">Cut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.</div><div style="text-align: justify;">Stir through the chives and grated cheddar.</div><div style="text-align: justify;">Pour half the buttermilk in and stir through with a butter knife or pallet knife until it starts to come together. Pour in enough of the remaining buttermilk to enable the dough come together. (You may not need all the buttermilk).</div><div style="text-align: justify;">Tip onto a lightly floured surface and form into a rough rectangle of approx. 4 centimetre thickness.</div><div style="text-align: justify;">Cut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).</div><div style="text-align: justify;">Place the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between. Sprinkle over the extra grated cheddar and the parmesan.</div><div style="text-align: justify;">Bake for 15-20 minutes, or until golden brown and cooked through.</div><div style="text-align: justify;">Allow to cool for 5 or so minutes before eating with butter.</div><div style="text-align: justify;">Makes 4 scones</div></blockquote>
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<i><div style="text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div></i></div></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-71402545530854894852020-10-25T15:29:00.001+11:002020-10-25T15:29:25.196+11:00Potato Chip Rocky Road<div style="text-align: justify;">Potato Chip Rocky Road. Crispy potato chips, crushed biscuits, salted peanuts and dried cranberries are all smothered in melted chocolate to make the most outrageous treat! Because sometimes (often) we all need a bit of indulgence.</div><div style="text-align: justify;"><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW0iKxtelgZAYMFaNxk6hx9rLwoTr6zbgArFIvqdE5l05iGJIq6xMUlOD-7SBzQYrpf1KKs3IroOr_CMxZlIJf32nFuqqFvLVSfpCkFo5sDy_oncnNDo_byDj-pneQjhNmd5Jmg/s1500/Potato+Chip+Rocky+Road+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potato Chip Rocky Road" border="0" data-original-height="1000" data-original-width="1500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIW0iKxtelgZAYMFaNxk6hx9rLwoTr6zbgArFIvqdE5l05iGJIq6xMUlOD-7SBzQYrpf1KKs3IroOr_CMxZlIJf32nFuqqFvLVSfpCkFo5sDy_oncnNDo_byDj-pneQjhNmd5Jmg/w640-h426/Potato+Chip+Rocky+Road+4.jpg" title="Potato Chip Rocky Road" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Potato Chip Rocky Road<br /></td></tr></tbody></table></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/10/potato-chip-rocky-road.html#recipejump">Jump to Recipe</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Earlier this month, I did a sponsored post on <a href="https://www.instagram.com/sarahcooksblog/">Instagram</a> for a new brand of potato chips. The brand is trying to position themselves as a healthier snack, suitable for people with dietary requirements - low FODMAP, gluten free, no artificial colours or flavours, free of eggs and nuts - and of course I used them in the least healthy or dietary-requirement-friendly way possible. Whoops. (There was no obligation for me to write about them on my blog - I'm just mentioning this to explain this recipe came about).</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgNPgyPwKIQ8SQ9SXa3i0vsUMLn2X7zXnKXfsxna7J2TyY4aHA1WN4veCZxCnQprfZXZRSO5r3vZmmoiJ5xWcoBjRy0rcRQVXmMG51XhQNbQj0owbifqHsLdbv_zcbBCXEBH-Jg/s1500/Potato+Chip+Rocky+Road+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potato Chip Rocky Road" border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgNPgyPwKIQ8SQ9SXa3i0vsUMLn2X7zXnKXfsxna7J2TyY4aHA1WN4veCZxCnQprfZXZRSO5r3vZmmoiJ5xWcoBjRy0rcRQVXmMG51XhQNbQj0owbifqHsLdbv_zcbBCXEBH-Jg/w426-h640/Potato+Chip+Rocky+Road+2.jpg" title="Potato Chip Rocky Road" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Potato Chip Rocky Road<br /></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The idea of putting crispy potato chips in Rocky Road was vaguely inspired by <a href="https://www.gourmettraveller.com.au/recipes/browse-all/compost-cookies-11199" target="_blank">Christina Tosi's famous Compost Cookies</a>, from Momofuku Milk Bar in New York, which are full of unexpected ingredients like potato chips and pretzels. I used a mix of milk and dark chocolate as the base, and in addition to the potato chips, I added some of my favourite ingredients as mix-ins - roasted salted peanuts and Malt O Milk biscuits. At this point, I started to think that my Rocky Road might be getting too brown, too salty, too one note - and that some sweet fruitiness needed to be thrown in the mix. (Literally). I know marshmallows are typical in Rocky Road, but I just don't like them that much. Sandra suggested some dried cranberries, and they fit the bill nicely.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KeT8ZUb1rgkErI9LVStvZQpJaaGi0R3dYCZ4lkDu_qstYbTwDtnrx6-cAUhiNxEMRTFqMWCqE8gBHXd0m9WWIjh1R6YxYTabClaBQT-wOChXriQA9SyZ_XdUCySn36C220yz1w/s1500/Potato+Chip+Rocky+Road+Ingredients.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potato Chip Rocky Road" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KeT8ZUb1rgkErI9LVStvZQpJaaGi0R3dYCZ4lkDu_qstYbTwDtnrx6-cAUhiNxEMRTFqMWCqE8gBHXd0m9WWIjh1R6YxYTabClaBQT-wOChXriQA9SyZ_XdUCySn36C220yz1w/w480-h640/Potato+Chip+Rocky+Road+Ingredients.jpg" title="Potato Chip Rocky Road" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Potato Chip Rocky Road Ingredients<br /></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">So, this is very easy to make - just melt the chocolates with some butter and golden syrup, crush and stir in your mix-ins, then spread it into a foil-lined tray and refrigerate until firm. Chop into chunks to serve.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7d2mVAXVAMWnpv0T7mPI8hQkeqBzSsEVvjELnTRhYB42mWuVFx7RO2IFdjllDxDLP9W-ZXZMAlTe0gRJUkup6qLUKLSWDGmHtAJsbqJZN4_po8WehouqKAf018rMfeVBeONL2Q/s1500/Potato+Chip+Rocky+Road+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potato Chip Rocky Road" border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7d2mVAXVAMWnpv0T7mPI8hQkeqBzSsEVvjELnTRhYB42mWuVFx7RO2IFdjllDxDLP9W-ZXZMAlTe0gRJUkup6qLUKLSWDGmHtAJsbqJZN4_po8WehouqKAf018rMfeVBeONL2Q/w426-h640/Potato+Chip+Rocky+Road+3.jpg" title="Potato Chip Rocky Road" width="426" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Potato Chip Rocky Road<br /></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Oh my gosh, the Rocky Road was so good! Not just as a novelty recipe, but deliciously, genuinely good! It has a fantastic balance between salty and sweet. At first I thought the dried cranberries might give it too much of an adult flavour, but the sweet-tart flavour of the cranberries really balanced it out well. I love all the different textures - crunchy, chewy, melty - and the potato chips really make them moreish. It's hard to stop at one piece.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sliced into skinny wedges, they look like (the far more sophisticated) panforte, but little squares (or indeed, any shape) are great too. I like these with a strong coffee as an afternoon pick-me-up, but they'd also be fabulous as picnic fare or for maybe even for parties (hopefully soon!). They last really well in the fridge too; even after a couple of weeks the remaining pieces I had were still crisp and delicious.</div><div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy8xSgU4DhnvWuAjXJmcUzDU99-cmgT5ztZTFUZlC8ffzOnXWm51MkPmYHVAFS0JVeboZ4D6HR2iNDwnEpMU6TDm-gANDKbgtOrfyqNhLV-J5hiiNr1Yw43fqruAIjdIXR2hWlA/s1500/Potato+Chip+Rocky+Road.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Potato Chip Rocky Road" border="0" data-original-height="1000" data-original-width="1500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy8xSgU4DhnvWuAjXJmcUzDU99-cmgT5ztZTFUZlC8ffzOnXWm51MkPmYHVAFS0JVeboZ4D6HR2iNDwnEpMU6TDm-gANDKbgtOrfyqNhLV-J5hiiNr1Yw43fqruAIjdIXR2hWlA/w640-h426/Potato+Chip+Rocky+Road.jpg" title="Potato Chip Rocky Road" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Potato Chip Rocky Road</td></tr></tbody></table><div style="text-align: justify;"><br /></div><div id="recipejump"></div><div><div style="text-align: justify;">Enjoy!</div><div style="text-align: justify;"><br /></div>
<blockquote><div style="text-align: justify;"><b>Potato Chip Rocky Road</b></div><div style="text-align: justify;">A Recipe by Sarah Cooks</div>
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<b><div style="text-align: justify;"><b>Ingredients</b></div></b>
<div style="text-align: justify;">50 grams dark chocolate</div><div style="text-align: justify;">150 grams milk chocolate</div><div style="text-align: justify;">60 grams butter</div><div style="text-align: justify;">2 tablespoons golden syrup</div><div style="text-align: justify;">90 grams (1/2 cup) salted peanuts</div><div style="text-align: justify;">50 grams (1/2 cup) crushed malt o milk biscuits (or similar sweet biscuit)</div><div style="text-align: justify;">40 grams (1/4 cup) dried cranberries</div><div style="text-align: justify;">50 grams roughly crushed plain potato chips</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Line a 20cm round tin with foil.</div><div style="text-align: justify;">Place the dark and milk chocolates, the butter, and golden syrup in a heavy based saucepan. Heat over a low heat, stirring occasionally, until melted and combined.</div><div style="text-align: justify;">Add the salted peanuts, crushed biscuits, cranberries and potato chips. Stir until all the add-ins are distributed evenly through the chocolate mixture.</div><div style="text-align: justify;">Scrape the mixture into the prepared tin, and spread out evenly with a spatula. Refrigerate for 4 hours or until completely set.</div><div style="text-align: justify;">Chop into chunks to serve.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Makes 1 x 20cm round piece of rocky road</div></blockquote>
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<i><div style="text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div></i></div></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com4tag:blogger.com,1999:blog-8787347.post-37547250436247343852020-09-17T20:48:00.002+10:002020-09-17T20:48:36.455+10:00Little Lemon and Blueberry Ricotta Cake<div style="text-align: justify;">Little lemon and blueberry ricotta cake! This is a moist, fragrant butter cake, full of delicious ricotta and juicy blueberries, all baked in a small eighteen centimetre size. It's a simple little cake, easy to make and perfect for tea time.</div><div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ackWXrVOsLGUx3GqUkpwbYl2wFWn65dBdRnZm_-Gp2fizOJQE9FC0LgAhHHYQa6Xxiw8g4tGjyIXEUMZuvcBOThmzcqE7CYPzpN-TwmEjre1Mgf9MtRKL8Sdw-e-uFwq-6H8rw/s1500/Little+Lemon+and+Blueberry+Ricotta+Cake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Lemon and blueberry ricotta cake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ackWXrVOsLGUx3GqUkpwbYl2wFWn65dBdRnZm_-Gp2fizOJQE9FC0LgAhHHYQa6Xxiw8g4tGjyIXEUMZuvcBOThmzcqE7CYPzpN-TwmEjre1Mgf9MtRKL8Sdw-e-uFwq-6H8rw/w640-h480/Little+Lemon+and+Blueberry+Ricotta+Cake.jpg" title="Lemon and blueberry ricotta cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little Lemon and Blueberry Ricotta Cake<br /></td></tr></tbody></table><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/09/little-lemon-and-blueberry-ricotta-cake.html#recipejump">Jump to recipe</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So, the small batch baking continues. Here in Melbourne we're still in lockdown. The stage four restrictions I mentioned <a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html" target="_blank">last time</a> were extended for a fortnight, with a plan thereafter for a slow and steady easing of restrictions in steps, depending on how the Coronavirus case numbers progress. I'm really pleased that our state has a plan, and that it is both cautious and based on medical advice. I don't want to get too ahead of myself, but I am happy that the case numbers seem to be moving in the right direction, and feeling hopeful for the future.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I am mega jealous of my interstate friends, who get to see their families, eat in restaurants, get haircuts, and travel more than five kilometres away from their homes - but there's no point complaining or fixating on what I can't have. All I can do is take it one day at a time, be patient, and appreciate the good things that I'm very fortunate to have. (No commute! Extra time with the baby! The internet! Elasticised pants all day every day! So much cake!)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">And speaking of cake... I made this little lemon and blueberry ricotta cake the other day in response an intense desire for cake, and to an open tub of ricotta in the fridge. We'd bought the ricotta for Maya to eat (she's onto solid foods now and we're trying to get her to try a big variety of foods!), and she only ate a couple of spoonfuls. I say "ate", but I mean that she ate a little, and smooshed most of it over her face and the table. Baby led weaning is MESSY!</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJEwvRs7lg6CKHAv9Wogq4RCeDOMEpaZKzltEKHYzoDnlrbRJreb1sjIg6pinTyfS7f9KoGJdAVtg48JLmlKODsLXPS1JeNWlXVgx3beE761yUPWhnk8_lHcsm4KgkLfW_nDXpQ/s1500/Little+Lemon+and+Blueberry+Ricotta+Cake+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Little lemon and blueberry ricotta cake" border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJEwvRs7lg6CKHAv9Wogq4RCeDOMEpaZKzltEKHYzoDnlrbRJreb1sjIg6pinTyfS7f9KoGJdAVtg48JLmlKODsLXPS1JeNWlXVgx3beE761yUPWhnk8_lHcsm4KgkLfW_nDXpQ/w640-h640/Little+Lemon+and+Blueberry+Ricotta+Cake+3.jpg" title="Little lemon and blueberry ricotta cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little lemon and blueberry ricotta cake<br /></td></tr></tbody></table><span style="text-align: justify;"><br /></span></div><div><span style="text-align: justify;">It's a simple butter cake, with a generous amount of ricotta in the batter, and juicy blueberries folded through. I used some old blueberries from the fridge that were just past their prime, but frozen would work well too.</span></div><div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcl6zk_b_OrBFpAW8HrHNi8U223_86OrRr1rW9NYvYnIIe7WmXuHNOGbv8_OEZBYEvkBzgYaYxZh9XeBJLiVEkTVHdV-PA8jpjw2k-bkJZaLmTPXy_YgDdPDbE__hbjwf0bzGRdw/s1500/Little+Lemon+and+Blueberry+Ricotta+Cake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Little lemon and blueberry ricotta cake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcl6zk_b_OrBFpAW8HrHNi8U223_86OrRr1rW9NYvYnIIe7WmXuHNOGbv8_OEZBYEvkBzgYaYxZh9XeBJLiVEkTVHdV-PA8jpjw2k-bkJZaLmTPXy_YgDdPDbE__hbjwf0bzGRdw/w640-h480/Little+Lemon+and+Blueberry+Ricotta+Cake+2.jpg" title="Little lemon and blueberry ricotta cake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little lemon and blueberry ricotta cake<br /></td></tr></tbody></table><br />And as per all the small-batch baking I've done recently, this is a small cake. I baked it in my beloved eighteen centimetre springform tin. (Which you could also use to make, for example, a <a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html">small cheesecake</a>!) As you can see, it's quite a deep cake, so I think it would work fine in a twenty centimetre tin as well if that's all you have; it would just be a little shallower.<br /><br />I usually line cake tins with baking paper; this time I tried something different. Using a tip I learned from <a href="https://www.sarahcooks.com.au/2007/02/awesome-german-cheesecake.html">German home bakers</a>, I buttered the tin and dusted it with bread crumbs.<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjODS7zpFHGUKhNvK97XKmW8rHAW1Sfi-epNgfIPxuKT7hTSEseDfAKBgAcBN8siTYvHZREPgtXsd8SIujzOkkoDQKOySsuPp1Rt-OFPPQKEwWSmpUQi2NiqkOp6z5iA_c1pGj4Q/s1500/Little+Lemon+and+Blueberry+Ricotta+Cake+4.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Little lemon and blueberry ricotta cake" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjODS7zpFHGUKhNvK97XKmW8rHAW1Sfi-epNgfIPxuKT7hTSEseDfAKBgAcBN8siTYvHZREPgtXsd8SIujzOkkoDQKOySsuPp1Rt-OFPPQKEwWSmpUQi2NiqkOp6z5iA_c1pGj4Q/w480-h640/Little+Lemon+and+Blueberry+Ricotta+Cake+4.jpg" title="Little lemon and blueberry ricotta cake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Little Lemon and Blueberry Ricotta Cake<br /></td></tr></tbody></table><br /><div id="recipejump"></div>The cake was so lovely! It's such a good, simple cake, for afternoon tea (or even breakfast). Being so simple, I was actually surprised by how much we liked it - we kept going back for more, and finished it off within a couple of days. It's really moist and fragrant, with gorgeous sweet pops of blueberries. The lemon zest really enhances all the flavours and makes it zingy and bright. Just lovely. I hope this sweet little cake brightens up your day!<br /><div style="text-align: justify;"><br /></div>
<blockquote><div style="text-align: justify;"><b>Little Lemon and Blueberry Ricotta Cake</b></div><b><div style="text-align: justify;"><b>A recipe by Sarah Cooks</b></div></b><div><div style="text-align: justify;"><span style="font-weight: 700;"><br /></span></div><b><div style="text-align: justify;"><b>Ingredients</b></div></b><div style="text-align: justify;">Butter and breadcrumbs, for preparing the cake tin</div></div><div><div style="text-align: justify;">60 grams butter, softened</div><div style="text-align: justify;">130 grams caster sugar</div><div style="text-align: justify;">225 grams ricotta</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">1/2 teaspoon vanilla extract</div><div style="text-align: justify;">The zest and juice of 1/4 lemon</div><div style="text-align: justify;">140 grams plain flour</div><div style="text-align: justify;">Pinch of salt</div><div style="text-align: justify;">1/4 teaspoon bicarbonate of soda</div><div style="text-align: justify;">1/2 cup fresh or frozen blueberries</div>
<div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Method</b></div></b><div style="text-align: justify;">Preheat the oven to 180C. Butter an 18-cm springform tin and dust with breadcrumbs. Tilt the tin around to evenly cover the base and sides with a thin layer of breadcrumbs. Tip any excess out and discard.</div></div><div><div style="text-align: justify;">Beat the 60 grams butter and sugar together with an electric mixer until light and fluffy.</div><div style="text-align: justify;">Add the ricotta and beat to combine.</div><div style="text-align: justify;">Add the egg, vanilla extract, lemon zest and juice and beat in.</div><div style="text-align: justify;">Sift in the flour, salt and bicarb, then mix in until just combined.</div></div><div style="text-align: justify;">Add the blueberries and fold in.</div><div style="text-align: justify;">Place the batter into the prepared tin and smooth the top.</div><div style="text-align: justify;">Bake for 30-45 minutes, or until cooked when tested with a skewer.</div><div style="text-align: justify;">Place the cake, in the tin, on a wire rack to cool for 10 minutes or so. Remove the cake from the tin and allow to cool completely on the wire rack.</div><div style="text-align: justify;">Dust with icing sugar to serve.</div><div style="text-align: justify;">Makes 1 x 18cm cake</div></blockquote>
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<i><div style="text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div></i></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com2tag:blogger.com,1999:blog-8787347.post-87256963905808644582020-09-01T10:12:00.000+10:002020-09-01T10:12:01.391+10:00Small Cheesecake<div style="text-align: justify;">Small cheesecake! The perfect classic cheesecake, in small! Crunchy biscuit base, dense and creamy vanilla and lemon scented filling. It's everything you love in a cheesecake, in a sensible small size.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUX1waqUusyOrJ5xhS8IPy5j4Y-l3L5tHYlxDQtoYfB7C6fRVrUNmaABA19U1h5FaJ4nyb08Hg2QPNFwZVt0PSxtbRKxrvdbeILW6BUcqE4cvqZQFA8XJtHaGO8uKjP_5BeBcjQ/s1500/Small+cheesecake.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cheesecake Slice" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUX1waqUusyOrJ5xhS8IPy5j4Y-l3L5tHYlxDQtoYfB7C6fRVrUNmaABA19U1h5FaJ4nyb08Hg2QPNFwZVt0PSxtbRKxrvdbeILW6BUcqE4cvqZQFA8XJtHaGO8uKjP_5BeBcjQ/w480-h640/Small+cheesecake.jpg" title="Cheesecake" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Cheesecake<br /></td></tr></tbody></table><br /><div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/09/small-cheesecake.html#recipejump">Jump to recipe</a></div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">So... Melbourne lockdown 2.0 is still going. I told you at <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html">the end of July</a> that we had to move back to Stage Three restrictions. Well, during that time, numbers remained stubbornly high, and, it was determined that stronger measures were needed. So, we've moved to Stage Four restrictions - for at least six weeks or until numbers come down. (We're about four weeks into this new enhanced lockdown). In addition to all previous rules, now it's no visitors to your home except for caring or emergencies; we're only allowed one hour a day outdoors for fresh air and exercise in groups of two maximum; only one person per household is allowed to go shopping for essentials once per day; some industries are closed (retail, gyms, hairdressers) or have output dramatically reduced (meat processing); masks are mandatory whenever outside; and crucially, we have a curfew from 8pm to 5am (except for essential workers or emergencies).</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'll reiterate that I'm very lucky that we're ok in this lockdown - I'm still working from home, we do most of our shopping online, and a daily walk is achievable for us. And with our baby, I honestly can't remember the last time I was out past eight in the evening! But gosh, it's a long slog. It's hard being patient and just anxiously waiting for the numbers to come out each morning. The daily Daniel Andrews press conference has become essential viewing every day in this household. (It's the best place to get the latest information, but I must say I find the aggressive questioning from certain journalists to be quite stressful). It looks like the overall numbers are finally moving in the right direction, so I'm hopeful we'll all keep doing our part, that numbers will continue to decrease, and that soon restrictions will be able to be cautiously and slowly lifted. We can do it.</div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">I suppose this is all old news for you readers who are from Melbourne, but perhaps some interstate / overseas readers will be interested. Also, these paragraphs are selfishly for myself. I'll be glad to have a record of this time period, if and when I look back on this post from a (hopefully) brighter future.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">You know what else makes things brighter? CHEESECAKE! (Awkward segue alert!) I was craving cheesecake the other day, and happened to have all the ingredients at home. My usual cheesecake (aptly titled "<a href="https://www.sarahcooks.com.au/2016/03/sarahs-favourite-cheesecake.html">Sarah's Favourite Cheesecake</a>") is absolutely delicious, but perhaps too large to be responsibly consumed between two people. So, I made a lockdown-appropriate small cheesecake by reducing the quantities by two thirds, and using a smaller eighteen centimetre tin. It worked beautifully!</div></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6MkO96xf9QlKe8EL8QGpkjariIDZcOpEIsyszuVt5jDlQTu8pu57dlUo9uxcBH1d25yiTvkN3caMV0K9B_ZEofT-WmwhbUqtPUXBl2SjdhGlglj6Fw1dTGBJ5FqmqRQl4s4FXQ/s1500/Small+cheesecake+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Cheesecake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6MkO96xf9QlKe8EL8QGpkjariIDZcOpEIsyszuVt5jDlQTu8pu57dlUo9uxcBH1d25yiTvkN3caMV0K9B_ZEofT-WmwhbUqtPUXBl2SjdhGlglj6Fw1dTGBJ5FqmqRQl4s4FXQ/w640-h480/Small+cheesecake+2.jpg" title="Small Cheesecake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small Cheesecake<br /></td></tr></tbody></table><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This is my favourite cheesecake, so much so that I never even bother with new and exciting cheesecake recipes. This is it. It's all I want in a cheesecake. We have a digestive biscuit base, with a little hint of cinnamon to make it extra inviting. The filling has both cream cheese and sour cream (double dairy!), with egg to help it set, and sugar for (duh) sweetness. It's flavoured with a little lemon zest and vanilla - the lemon zest cuts through the richness and the vanilla gives it that wonderful welcoming aroma. It's creamy, it's rich, it's dense - it's everything you want in a cheesecake, with no extra fussiness to get in the way of the pure deliciousness.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sBXE2WK6If4Q_T7JaJcv4H95NvqMgQ3XfvQZsvA-awbLVUENR8jEWB7eFVupCNhOt4skxhfeMU1ioWrBj5yaVmVHoXHLoHz0y2JAFbbdnkBepxXgdAtzwXO5BstzDmHlB0cUiQ/s1500/Biscuit+Base.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Cheesecake Biscuit Base" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sBXE2WK6If4Q_T7JaJcv4H95NvqMgQ3XfvQZsvA-awbLVUENR8jEWB7eFVupCNhOt4skxhfeMU1ioWrBj5yaVmVHoXHLoHz0y2JAFbbdnkBepxXgdAtzwXO5BstzDmHlB0cUiQ/w640-h480/Biscuit+Base.jpg" title="Graham Cracker Crust" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biscuit base<br /></td></tr></tbody></table><br /><div style="text-align: justify;">When making it in these dimensions, the cheesecake was quite a bit shallower than normal, but I liked that because it meant a higher biscuit-to-filling ratio. When eaten warm it was light and fluffy (much like a Sara Lee cheesecake; another lockdown treat we enjoyed recently), but once refrigerated it really comes into its own. That's when you get the dense rich creaminess.</div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqhAbUl8pDOvdVBFn40zxyzoSN4dYK-13G2Qa0FB7VSXgl-MKgbtoqGHdf9Q0jblsplrRznLJ_mVdUlefLuXew9UtIL8TFaSIKKSkCzydT-8Ku6AwhRYQGk7tYAcWn97KgcL2Sg/s1500/Small+cheesecake+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small Cheesecake" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKqhAbUl8pDOvdVBFn40zxyzoSN4dYK-13G2Qa0FB7VSXgl-MKgbtoqGHdf9Q0jblsplrRznLJ_mVdUlefLuXew9UtIL8TFaSIKKSkCzydT-8Ku6AwhRYQGk7tYAcWn97KgcL2Sg/w640-h480/Small+cheesecake+3.jpg" title="Small Cheesecake" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Small cheesecake<br /></td></tr></tbody></table><br />
<div style="text-align: justify;">And also, I wrote about a smaller cheesecake being more responsible for a small household in lockdown... well, I baked the cheesecake on a Sunday afternoon. It came out of the oven around two o'clock... and by ten o'clock that night it was all gone. WHOOPS.</div><div style="text-align: justify;"><br /></div><div><div id="recipejump"></div><div style="text-align: justify;">I hope you enjoy this cheesecake as much as we do! (I don't know if this is humanly possible, but I am damn sure you'll love it!)</div><div style="text-align: justify;"><br /></div>
<blockquote><div style="text-align: justify;"><b>Small Cheesecake</b></div>
<div style="text-align: justify;">A recipe by Sarah Cooks</div>
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<b><div style="text-align: justify;"><b>Ingredients</b></div></b><div style="text-align: justify;">85 grams digestive biscuits</div><div style="text-align: justify;">40 grams unsalted butter, melted</div><div style="text-align: justify;">Pinch of cinnamon</div><div style="text-align: justify;">150 grams cream cheese, softened</div><div style="text-align: justify;">1 egg</div><div style="text-align: justify;">75 grams caster sugar</div><div style="text-align: justify;">Zest of 1/2 a lemon</div><div style="text-align: justify;">1/2 teaspoon vanilla extract</div><div style="text-align: justify;">175 grams sour cream</div>
<div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Method</b></div></b><div style="text-align: justify;">Preheat the oven to 160C. Spray the inside of an 18-cm springform tin with oil spray (or brush lightly with extra melted butter) and line the base and sides. Cover the outside of the tin with a layer of clingfilm and then foil. (Double layer if you're worried about leakage).</div><div style="text-align: justify;">Crush the biscuits in a food processor. Add the melted butter and cinnamon and whizz to combine. Press the mixture into the base of the prepared tin. Refrigerate while you make the filling.</div><div style="text-align: justify;">Place the cream cheese in the bowl of a mixer, or a (clean) food processor. Beat until smooth.</div><div style="text-align: justify;">Add the egg and caster sugar and beat until smooth.</div><div style="text-align: justify;">Add the lemon zest, vanilla extract and sour cream, and beat until smooth.</div><div style="text-align: justify;">Place the prepared cake tin into a larger roasting tin. Pour the cream cheese mixture into the tin. Pour hot water from a recently-boiled kettle into the roasting tin, so that it comes approximately halfway up the side of the tin.</div><div style="text-align: justify;">Place in the oven, and bake for 30-40 minutes, or until the cheesecake is just set - jiggly but not with obvious liquid underneath.</div><div style="text-align: justify;">Remove the cheesecake from the water bath. Gently remove the foil and clingfilm, and place the cheesecake on a rack to cool completely. Chill until completely cold.</div><div style="text-align: justify;">Makes 1 x 18cm cheesecake.</div><div style="text-align: justify;">Serves 2-4</div></blockquote>
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<i><div style="text-align: justify;"><i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div></i></div>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com3tag:blogger.com,1999:blog-8787347.post-66587315316635084552020-08-10T22:15:00.001+10:002020-08-10T22:16:42.745+10:00Salted Chocolate Rye Cookies<div style="text-align: justify;">Salted Chocolate Rye Cookies! These rich fudgy cookies are a total chocolate bomb. The rye flour gives them a subtle tang, and a generous sprinkle of flaky sea salt really makes them pop!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3mHoDTTjJ4EzEHpf9JCAwh_TUIFVZY5HMNvhrISqbpTMMW0ZFIbDbbNL0rmO47iReN9JkU3hqU6gXFtrdYUYBpZ3i7wmt-sBQ3pL6VtjiNicu7E3155anuSAvxs2d_3VHuwBFQ/s1500/Salted+Rye+Chocolate+Cookies.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="Salted Chocolate Rye Cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3mHoDTTjJ4EzEHpf9JCAwh_TUIFVZY5HMNvhrISqbpTMMW0ZFIbDbbNL0rmO47iReN9JkU3hqU6gXFtrdYUYBpZ3i7wmt-sBQ3pL6VtjiNicu7E3155anuSAvxs2d_3VHuwBFQ/w480-h640/Salted+Rye+Chocolate+Cookies.jpg" title="Salted Chocolate Rye Cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Rye Cookies<br /></td></tr></tbody></table><div><br /></div><div style="text-align: center;"><a href="https://www.sarahcooks.com.au/2020/08/salted-chocolate-rye-cookies.html#recipejump">Jump to recipe</a></div><div><br /></div><div>I spent much of Melbourne Lockdown One searching (unsuccessfully) for rye flour, hoping that it would help kick my slow-to-start <a href="https://www.sarahcooks.com.au/2020/05/baking-with-sourdough-starter-discard.html">sourdough starter</a> into gear. It turned out to be far more elusive than I expected, not because of panic buying and shortages, but rather because none of my local stores (supermarkets, speciality stores, health-food stores, organic bulk food stores etc.) seemed to stock it as a regular line. My local supermarket is huge and has a great range of flours - they stock buckwheat, spelt, coconut, tapioca and even banana flours (banana flour, honestly!) as regular items on their shelves, but for some reason rye flour doesn't get a look in.</div><div><br /></div><div>By the time I found some rye flour, at a nearby gourmet grocer sometime between Lockdown One and (sigh) Lockdown Two, my starter was going great guns and didn't need the rye-boost. However, rye flour had been on the brain for so long that I had to buy a packet!</div><div><br /></div><div>The first thing I wanted to bake with my rye flour were chocolate cookies. I'd had a gorgeous squidgy dark chocolate and rye cookie at 10 Belles in <a href="https://www.sarahcooks.com.au/2019/10/paris-2019.html">Paris</a> last year, and wanted to recreate that deliciousness at home. A quick Google search revealed that the Salted Chocolate Rye Cookies from the <i>Tartine No. 3</i> cookbook were all over the internet and incredibly popular - decision made! (For those of you who don't know, <a href="https://tartinebakery.com/">Tartine</a> is an über-famous bakery in San Francisco. I can also recommend the <a href="https://www.sarahcooks.com.au/2011/06/mini-beef-wellingtons-with-mustard-sour.html">flaky pastry recipe</a> from their first cookbook).</div><div><br /></div><div>This recipe is very different from the usual cookie recipes I follow - standard cookie recipes start with creaming butter and sugar, then adding eggs, flour and add-ins like chocolate chips or nuts. However, this recipe starts with you whisking eggs and sugar until light and fluffy and tripled in volume, then folding in an obscene amount of melted chocolate and a little melted butter. There's just a very small amount of rye flour added to bind. The result is a soft cookie that packs a real chocolate punch. It's basically like a miniature portable brownie in cookie form.</div><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_yAgSKhIo-_XasGpMP2xiYAusdCwZYDgRQZxcZ0phJTPfaVCT3KGHcEsEmZbmwapyl9Erll4hxKPR9luAvdgDT5ICHv7maaOuYQxSqnF-S9OxmfcOAClP6mNFwdYr-4rIowPSA/s1500/Salted+Rye+Chocolate+Cookie+Dough.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="Salted Chocolate Rye Cookie Dough" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_yAgSKhIo-_XasGpMP2xiYAusdCwZYDgRQZxcZ0phJTPfaVCT3KGHcEsEmZbmwapyl9Erll4hxKPR9luAvdgDT5ICHv7maaOuYQxSqnF-S9OxmfcOAClP6mNFwdYr-4rIowPSA/w480-h640/Salted+Rye+Chocolate+Cookie+Dough.jpg" title="Salted Chocolate Rye Cookie Dough" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Rye Cookies<br /></td></tr></tbody></table><div><br /></div><div>I decided to write up the recipe here - even though it's already all over the internet in dozens of places - because all the recipes I saw were on American websites and were in cup measurements, not weights. Usually I don't have a huge problem baking with cups (in Australia we tend to use a hybrid of cups and gram measurements anyway), and by now I've memorised the conversion of cups/tablespoons to weight for butter. However, the main sticking point for me was that using cup measurements for chocolate made no sense. "<i>2 and 2/3 cups finely chopped chocolate</i>". What is that even? How finely chopped does it need to be? The size of a standard chocolate chip? Or do you keep chopping until it becomes a pure powder? Obviously the less finely you chop the chocolate, the less actual chocolate you'll fit into those measuring cups, so you could have huge variations in the amount of chocolate in the cookies. And importantly, how much chocolate do you need to chop to get that amount?</div><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3f219zLkcTvbudF4_lGaru94lHeEFnIhdb08ltktqzf9uF43J94shiqxmig_vgJo83CGFa6DtgZuRAt9szl2zjFA13plMfjU3oWlSCZp56w8Uy4zyxqzALOPUCeSz_xOTLFFSRQ/s1500/Salted+Chocolate+Rye+Cookies.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="Salted Chocolate Rye Cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3f219zLkcTvbudF4_lGaru94lHeEFnIhdb08ltktqzf9uF43J94shiqxmig_vgJo83CGFa6DtgZuRAt9szl2zjFA13plMfjU3oWlSCZp56w8Uy4zyxqzALOPUCeSz_xOTLFFSRQ/w480-h640/Salted+Chocolate+Rye+Cookies.jpg" title="Salted Chocolate Rye Cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Rye Cookies<br /></td></tr></tbody></table><div><br /></div><div>Anyway, to figure this out, when I made the cookies, I started by chopping a one-hundred gram block of chocolate into fine shards (slightly larger than if you were to crumble a Flake bar with your hands) and scraping it into a measuring cup. I kept chopping and adding chocolate in twenty gram increments until I got enough to fill the measuring cups. It turns out that you need one hundred and eighty five grams of chopped chocolate to make 1 and 1/3 cups. The cookies turned out super delicious and mega chocolatey, so I'm confident sharing the "185 gram" measurement in the recipe below for you all (and for future Sarah).</div><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8kdgibroMSXPog25q7-0YNXNy370SZXPFjcYlYvgGNqsY9qEYX81q__NkJQT3K7zJDi_nzZNT8uNh5BepBdFAfbKd7GXt7iC8kzLP0CqVB8RLM0jlkhyphenhyphenqZzSLUgOgo1_7F2sBw/s1500/Salted+Chocolate+Rye+Cookies+2.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="Salted Chocolate Rye Cookies" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8kdgibroMSXPog25q7-0YNXNy370SZXPFjcYlYvgGNqsY9qEYX81q__NkJQT3K7zJDi_nzZNT8uNh5BepBdFAfbKd7GXt7iC8kzLP0CqVB8RLM0jlkhyphenhyphenqZzSLUgOgo1_7F2sBw/w480-h640/Salted+Chocolate+Rye+Cookies+2.jpg" title="Salted Chocolate Rye Cookies" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Salted Chocolate Rye Cookies<br /></td></tr></tbody></table><div><br /></div><div>Apart from converting the Tartine Salted Chocolate Rye Cookie recipe to metric weight measurements, I also halved the quantities to make a more sensible portion for a two-person household in lockdown. As I keep telling you, we are actually a three-person household, but only two of us are onto solid foods. It's not quite the small-batch baking of my previous efforts (<a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html">small batch scones</a>, <a href="https://www.sarahcooks.com.au/2020/07/baby-batch-buckwheat-brownies.html">baby-batch buckwheat brownies</a>, <a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html">petite passionfruit loaf cake</a>), but I suppose at least it's not wantonly hedonistic or wasteful. However, looking at the ingredient list now, I feel that the quantities could definitely be halved again. If I do get around to testing this out in future, I'll update this post with the results.</div><div><br /></div><div>They've lasted quite well sitting out on a plate in the living room for the past few days; I'd suggest popping them in an airtight container if you want to keep them longer.</div><div><br /></div><div id="recipejump"></div><div>Enjoy!</div><div></div><div><br /></div><blockquote><b>Salted Chocolate Rye Cookies</b><br />
Adapted from <i>Tartine No. 3</i><br />
<br />
<b>Ingredients</b><br />
55 grams (1/4 cup + 2 tablespoons) rye flour<br />1/2 teaspoon baking powder<br />
1/4 teaspoon fine salt<br />
185 grams (1 + 1/3 cup finely chopped) dark chocolate, 70% cocoa solids<br />
30 grams (2 tablespoons) unsalted butter<br />
2 eggs<br />
150 grams (3/4 cups) dark brown sugar<br />
1.5 teaspoons vanilla extract<br />
Flaky salt, for sprinkling<br />
<br /><b>
Method</b><br />
Place the rye flour, baking powder and salt into a bowl and whisk to combine. Set aside. <br />
Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Allow to melt, stirring occasionally, until melted. Remove from the heat and allow to cool slightly.<br />
Place the eggs into the bowl of a stand mixer fitted with the whisk attachment. Whisk for 2 minutes or until fluffy. With the mixer running add the brown sugar, a tablespoon at a time, and continue whisking almost tripled in volume, about 6 minutes in total.<br />
Pour in the chocolate mixture and the vanilla, and whisk until combined.<br />
Add the flour mixture and whisk until combined.<br />
Use a flexible spatula to mix the dough through and check for any last pockets of flour.<br />
Cover the bowl with clingfilm and refrigerate for 30 minutes or overnight.<br />
Preheat the oven to 175C. Line two baking trays with baking paper.<br />
Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, allowing room for spreading. Sprinkle with flaky salt.<br />
Bake for 10-12 minutes, or until cookies are puffed and the outsides are dry.<br />
Allow to cool on the baking sheets until firm, then transfer to a cooling rack to cool further.<br />
Makes approx. 12-15 cookies<br /></blockquote>
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<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-83632497882138141492020-07-30T13:47:00.000+10:002020-07-30T13:47:50.029+10:00Petite Passionfruit Loaf Cake with Sour Cream Glaze<div style="text-align: justify;">
Petite passionfruit loaf cake! A super cute buttery mini loaf, zingy with fresh passionfruit and topped with a gorgeous sour cream glaze. A lovely little tea time treat.</div>
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<tr><td class="tr-caption" style="text-align: center;">Petite Passionfruit Loaf Cake with Sour Cream Glaze</td></tr>
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<a href="https://www.sarahcooks.com.au/2020/07/petite-passionfruit-loaf-cake-with-sour.html#recipejump">Jump to recipe</a></div>
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And just like that... Melbourne is back under lockdown. In my most recent post, (<a href="https://www.sarahcooks.com.au/2020/07/baby-batch-buckwheat-brownies.html">Baby-Batch Buckwheat Brownies</a>), I mentioned that some harder hit suburbs had been moved back to Stage Three "Stay at Home" restrictions. Since then, overall numbers haven't improved, and three weeks ago all of Melbourne and Mitchell Shire were moved back to Stage Three restrictions for six weeks, or until corona numbers come back down. It's disheartening that this had to be the case, but I absolutely think it's the right thing to do. When the news came out, I allowed myself to have a little emotional wallow and a stiff drink, and then accepted the situation and focused on getting on with it. The way I see it, obsessing over what you can't control only serves to upset yourself further - for me it serves no purpose, and would only prevent me from being grateful for all the good things in my life that I am so lucky to have.<br />
<br />
From a purely practical perspective, the transition back to stricter restrictions was easy for us - during the first lockdown we'd already set ourselves up for online grocery shopping, organised the home office, and gotten used to being at home all the time. But I'll admit that I'm finding Melbourne lockdown V2.0 more emotionally difficult than the first. It's that sense of moving backwards, combined with the fact that many friends and family interstate and overseas are further ahead and starting to enjoy tentative freedoms again, and of course just the general anxiety from watching the daily corona updates, and having to navigate new social distancing protocols and etiquette any time that we actually do need to leave the house.<br />
<br />
However, some small joys. For this lockdown, I've set a couple of self-care goals: I've started a short daily at-home (of course) yoga practice, and I've stopped drinking alcohol. I don't have any hard-and-fast end date in mind for either, but three weeks in so far and they're going well. I purposely haven't set any super-tough goals (like no caffeine - hah, can you imagine?) - it's about being gentle on myself during a challenging time, rather than distracting and punishing myself with unrealistic goals. I recommend it.<br />
<br />
So forgive my long and rambling, typically food-blog-esque introduction, but all this to say that small-batch comfort baking is still very much needed in my household, and if you're feeling the same (and even if you're not), I do hope that you enjoy this cake!<br />
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<tr><td class="tr-caption" style="text-align: center;">Petite Passionfruit Loaf Cake with Sour Cream Glaze</td></tr>
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The details...<br />
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This is a lovely butter cake, with a rich crumb and the gorgeous fresh flavour of passionfruit. The eagle-eyed among you will see that it's essentially a miniature version of my beloved <a href="https://www.sarahcooks.com.au/2020/01/passionfruit-and-sour-cream-bundt-cake.html">passionfruit and sour cream bundt</a>. I absolutely love sour cream in cakes - it adds richness from the fat, tenderness from the acid, and a wonderful rounded dairy-flavour from the lactose. I believe passionfruit are in season right now, but I'll level with you - it's been months since I physically stepped into a supermarket, let alone a fresh food market, so my sense of what's in season is all over the place right now. You could also replace the passionfruit with the lemon zest (half in the cake, half in the icing) if you can't get a hold of passionfruit.<br />
<br />
For the icing, I took a leaf out of the magnificent <i>Beatrix Bakes</i> cookbook and made a sour cream glaze. (I mean, you have to open a tub of sour cream for the cake; you may as well use it in the icing). Nat's excellent recipe has you whisk together a little sour cream and passionfruit, and then add enough icing sugar to form a sticky, drippable glaze. It's such an easy and lovely icing, and the tang of sour cream cuts through the sweetness of the cake, really bringing all the flavours into focus. It's a simple cake but so delicious, perfect for afternoon tea or dessert or even breakfast. No judgement from me.<br />
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I hope you're keeping well and safe, and taking care of yourselves both physically and mentally.<br />
<br />
<blockquote>
<b>Petite Passionfruit Loaf Cake with Sour Cream Glaze</b><br />
A Recipe by Sarah Cooks<br />
<br />
<b>Ingredients</b><br />
<b>For the Cake</b><br />
120 grams (2/3 cups) plain flour<br />
3/4 teaspoons baking powder<br />
Pinch of salt<br />
75 grams (1/3 cups) softened butter<br />
150 grams (2/3 cups) caster sugar<br />
1 large egg<br />
100 grams (2/3 cups) sour cream<br />
1 passionfruit<br />
<b>For the Sour Cream Glaze</b><br />
1 passionfruit<br />
1 tablespoon sour cream<br />
Approx. 1/2 cup icing sugar, as needed<br />
<br />
<b>Method</b><br />
<b>To make the cake,</b> preheat the oven to 175C (350F). Spray a 20x10cm (8x4 inches) mini loaf pan with vegetable oil spray and line the base and sides with baking paper. (Alternatively, use a foil takeaway container in the same size and spray it but don't line it).<br />
Sift the plain flour, baking powder and salt together. Set aside. Place the butter and sugar in the bowl of a stand mixer, and beat on medium-high speed for approx. 5 minutes, or until pale and fluffy. Add the egg, beating well. Scrape down the sides as necessary.<br />
Stir in one third of the flour mixture, followed by half of the sour cream and the pulp of the passionfruit. Follow with one third of the flour, the remaining sour cream, and finally the remaining flour.<br />
Pour the batter into the prepared pan and smooth the top.<br />
Bake for 30-45 minutes or until golden brown and cooked when tested with a skewer. You may need to cover with foil halfway through to prevent it from over-browning.<br />
Remove from the oven and allow to cool for 10-15 minutes, then turn out onto a cake rack, remove the paper, turn the cake the right way up and allow to cool completely.<br />
<b>For the icing</b>, place the passionfruit and sour cream in a bowl and whisk to combine. Add icing sugar, a tablespoon at a time, until you reach a thick dripping consistency. Spread over the top of the cake and allow any excess to drip down the sides.<br />
Makes one little loaf<br />
<br /></blockquote>
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com4tag:blogger.com,1999:blog-8787347.post-4712063897742246222020-07-01T22:22:00.000+10:002020-07-01T22:25:02.094+10:00Baby-Batch Buckwheat Brownies<div style="text-align: justify;">
Baby-Batch Buckwheat Brownies! This recipe makes a small batch of the richest, most luscious chocolate brownies! Incidentally gluten free, they're dark and fudgy, with a slightly smoky and nutty flavour thanks to the addition of buckwheat flour, and with little nuggets of milk chocolate studded throughout. They will definitely satisfy your chocolate craving!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOu4QPZctxET-im1YBa4455ut5rDDRIpgX9UMNo_1GRxukE8IxTdnuzo_m9w8XJH-2WnML1qgmMsUFOuK_2oL8XhnQnBmJmJdh5YnHNBkeQNnvXCqanr7oLgHoHAjPO7LcIF7KA/s1600/Baby+Batch+Buckwheat+Brownies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Baby Batch Buckwheat Brownies" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOu4QPZctxET-im1YBa4455ut5rDDRIpgX9UMNo_1GRxukE8IxTdnuzo_m9w8XJH-2WnML1qgmMsUFOuK_2oL8XhnQnBmJmJdh5YnHNBkeQNnvXCqanr7oLgHoHAjPO7LcIF7KA/s640/Baby+Batch+Buckwheat+Brownies.jpg" title="Baby Batch Buckwheat Brownies" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Batch Buckwheat Brownies</td></tr>
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<a href="https://www.sarahcooks.com.au/2020/07/baby-batch-buckwheat-brownies.html#recipejump">Jump to recipe</a></div>
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Continuing my adventures in small batch baking... I present to you my baby-batch buckwheat brownies! Unfortunately Corona numbers have going back up in Victoria, so it looks like small-batch baking will continue to be useful for the next little while. Yesterday I learned that some badly-affected suburbs have to go back to Stage 3 restrictions until the end of the month. I'm extremely lucky that I don't live in one of the lockdown suburbs, but still, it behoves us all to take things seriously and stay home as much as possible, without visitors, to protect the vulnerable in the community and help us all get back on top of this.<br />
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Given that we have a young baby and elderly parents, the lifting of Victoria's <a href="https://www.abc.net.au/news/2020-05-11/coronavirus-victoria-eases-restrictions-the-new-covid-19-rules/12233798">Stage 3 restrictions back in May</a> didn't really change much for us - I was (and am) still working from home, doing most of our shopping online, and only going out for food shopping, medical appointments, takeaway coffees or walks around the neighbourhood. The main change we made was to start allowing occasional short catch-ups with my parents and some friends, always outdoors, and with no physical contact. (So usually it's a walk in the park with friends, or sitting on my parents' deck with a table between us). It is SO hard not letting my parents cuddle the baby, but we gotta do what we gotta do, and complaining about it isn't going to improve anything.<br />
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I keep seeing posts on social media of people socialising in close proximity to friends and family - holding each other's kids, huddling together for photos, sharing food around a table, meeting up with different groups over different days - and oh my goodness, just thinking about it sends my anxiety levels through the roof. I am one hundred percent not emotionally ready for "normal" social interactions again! I'm lucky that our close friends are all similarly-minded (I mean, I guess that's <i>why</i> we're close friends), and we aren't pressuring each other to start hanging out IRL again.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFCJjpWcwKx-pT5wGLJFoE81hCjnsGSF8wHt4JtkpTnGQWbi7bgl0UuBL4pNCEB47SXU3TXohPFfx_45MPyFCuTJW-2p7K9CzcFEZ8kvblNfDuPwPV39TCedQWjeIwMKxLxURsA/s1600/Buckwheat+Brownie+Ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Buckwheat Brownie Ingredients" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFCJjpWcwKx-pT5wGLJFoE81hCjnsGSF8wHt4JtkpTnGQWbi7bgl0UuBL4pNCEB47SXU3TXohPFfx_45MPyFCuTJW-2p7K9CzcFEZ8kvblNfDuPwPV39TCedQWjeIwMKxLxURsA/s640/Buckwheat+Brownie+Ingredients.jpg" title="Buckwheat Brownie Ingredients" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat Brownie Ingredients</td></tr>
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Anyway, let's get back to these buckwheat brownies! I had a serious chocolate craving over the past week, and just really wanted a lovely dark rich intense chocolatey treat. I'd made Nigella's <a href="https://www.instagram.com/p/B_PGUGoDOCW/">chocolate buckwheat cookies</a> a short while back, and was craving that same vibe of "dark chocolate with an intriguing smoky hint from the buckwheat flour", but in brownie format - less cakey/crumbly, more gooey innards and crackly top. A quick Google search revealed these <a href="https://kellyneil.com/double-chocolate-buckwheat-brownies/">delicious-looking buckwheat brownies</a> on <a href="https://kellyneil.com/double-chocolate-buckwheat-brownies/">Kelly Neil</a> that fit the bill perfectly. I halved the recipe to bake it in a mini-loaf pan (20x10cm) and added milk chocolate buttons to break up the dark gooeyness and add a mild, not distracting, textural component. (I used <a href="https://siskochocolate.com/collections/shop-pantry/products/bulk-french-milk-chocolate-42-cacao-500g">fancy French 35% cocoa milk buttons</a> from <a href="https://siskochocolate.com/">Sisko</a> because why the heck not). I also changed up the method a bit to suit my own style, reduced the cooking time, and of course have converted the recipe measures to metric.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLgPI6Lj6OGA1CB7KpreD_F4IM1TmpE2RSNfXWsSwhpdpE0MktzOXPPy3F-Bc3k7PXCBGXLA2r_wDesDtrMSjrlVlIssNBuF4wJ7pFXCrT99qeucc8Vi1Rlg2Sk9mWayz8ANvUQ/s1600/Buckwheat+Brownie+Batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Buckwheat Brownie Batter" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLgPI6Lj6OGA1CB7KpreD_F4IM1TmpE2RSNfXWsSwhpdpE0MktzOXPPy3F-Bc3k7PXCBGXLA2r_wDesDtrMSjrlVlIssNBuF4wJ7pFXCrT99qeucc8Vi1Rlg2Sk9mWayz8ANvUQ/s640/Buckwheat+Brownie+Batter.jpg" title="Buckwheat Brownie Batter" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buckwheat Brownie Batter</td></tr>
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The brownies are very easy to put together - it's just a melt and mix affair - and they're very quick to make. (Even quicker if you don't measure out all the ingredients individually for pretty blog photos, hah). They're also gluten free if this is something that interests you! (Just double check that your buckwheat flour is certified gluten free, and that the chocolates are also gluten free - some chocolate brands have barley malt as an ingredient, which is super delicious but obviously contains gluten).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQDyqGjq1r0UdK4wNR7Mfv5-Fz7iNaN39PUQERyJBQyjYPCf4id-usLSh5JAaHevGP1G8U4oFChtnNa_VtzxQ1CPqQtNAZR8nosT6mD9wWZSVTXVY-uLJAkiIw_WeoB3cYidm-Q/s1600/Baby+Batch+Buckwheat+Brownies+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Baby-Batch Buckwheat Brownies" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQDyqGjq1r0UdK4wNR7Mfv5-Fz7iNaN39PUQERyJBQyjYPCf4id-usLSh5JAaHevGP1G8U4oFChtnNa_VtzxQ1CPqQtNAZR8nosT6mD9wWZSVTXVY-uLJAkiIw_WeoB3cYidm-Q/s640/Baby+Batch+Buckwheat+Brownies+2.jpg" title="Baby-Batch Buckwheat Brownies" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby-Batch Buckwheat Brownies</td></tr>
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Oh my goodness, these brownies were so good! Perfectly rich and so intensely chocolatey. The crackly top and crunchy edges against the gooey chocolate centre are just wonderful. Make sure you use a good quality chocolate - for both the dark chocolate in the batter and the milk chocolate chips - as you can really taste it in the finished product. If you use cheap shitty chocolate, you will get cheap shitty brownies. (By this I don't mean that the chocolate has to be the most expensive one you can find, but just that it should be one you actually enjoy eating. I think supermarket brands are more than fine, but would personally avoid compound chocolate).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJzZkmKgBu2oFxQFgW4AdK5YtdN1Yhul4L6IsCv9vuhaVJWh4ZvK9tXUuic01_r3kUsn2LWe_eQpxI4sVQuZNe74YnMYsnQub1SODwaY5aSdkxuweNbpU1Vv5201iWBo3n-Vq_A/s1600/Baby+Batch+Buckwheat+Brownies+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJzZkmKgBu2oFxQFgW4AdK5YtdN1Yhul4L6IsCv9vuhaVJWh4ZvK9tXUuic01_r3kUsn2LWe_eQpxI4sVQuZNe74YnMYsnQub1SODwaY5aSdkxuweNbpU1Vv5201iWBo3n-Vq_A/s640/Baby+Batch+Buckwheat+Brownies+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby-Batch Buckwheat Brownies</td></tr>
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When we're back to having friends over again, I can definitely see tiny squares or triangles of these brownies served as part of an afternoon tea platter, or with strong coffee at the end of a long shared meal, as a petit four. One day!<br />
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<blockquote>
<b>Baby-Batch Buckwheat Brownies</b><br />
A recipe by Sarah Cooks, adapted from <a href="https://kellyneil.com/double-chocolate-buckwheat-brownies/">Kelly Neil</a><br />
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<b>Ingredients</b><br />
85 grams (3 ounces) dark chocolate<br />
60 grams (1/4 cup) unsalted butter<br />
40 grams (1/4 cup) brown sugar<br />
30 grams (2 tablespoons) caster sugar<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
60 grams (1/4 cup + 2 tablespoons) buckwheat flour<br />
7 grams (1 tablespoon) cocoa powder<br />
2 grams (1/4 teaspoon) fine salt<br />
50 grams (~1/4 cup) milk chocolate chips or buttons, roughly chopped if large<br />
<br />
<b>Method</b><br />
Preheat the oven to 175C (350F). Spray a 20x10cm (8x4 inches) mini loaf pan with vegetable oil spray and line the base and sides with baking paper. (Alternatively, use a foil takeaway container in the same size and spray it but don't line it).<br />
Chop the dark chocolate and melt in 1-minute bursts in the microwave on medium, stirring between each round. When the chocolate is half-melted, add the butter and continue melting in 1-minute bursts until the butter and chocolate are melted. Stir until smooth. (Alternatively, melt both butter and chocolate together in a double boiler).<br />
Add the sugars to the melted chocolate/butter and whisk in.<br />
Add the egg and vanilla and whisk in.<br />
Sieve in the buckwheat flour, cocoa powder and salt. Fold in with a rubber spatula.<br />
Add the chocolate chips and fold in.<br />
Scrape the mixture into the prepared tin and smooth the surface.<br />
Bake for 15-20 minutes or until dry on top and just set.<br />
Allow to cool completely in the tin on a wire rack.<br />
Once cold, chop into small pieces to serve.<br />
Makes one 20x10cm slab of brownie
</blockquote>
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<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-37018237614598657972020-06-27T22:38:00.000+10:002021-07-14T11:00:29.212+10:00Brown Butter Brown Sugar Salted Shortbread <div class="separator" style="clear: both; text-align: justify;">
Brown butter brown sugar salted shortbread. These chunky shortbread bars are easy to make, super delicious and totally compulsive. The perfect snack to have on hand for tea time!</div>
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<tr><td class="tr-caption" style="text-align: center;">Brown Butter Brown Sugar Salted Shortbread</td></tr>
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<a href="https://www.sarahcooks.com.au/2020/06/brown-butter-brown-sugar-salted.html#recipejump">Jump to recipe</a></div>
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Hi! Sneaking in with a quick recipe post! I absolutely love all kinds of shortbread, and when I saw <a href="https://www.instagram.com/p/CAPDdLzF2Km/">this recipe</a> for <a href="https://www.instagram.com/p/CAPDdLzF2Km/">chinsuko</a> (Okinawan salted shortbread) on <a href="https://www.instagram.com/p/CAPDdLzF2Km/">Adam Liaw's Instagram</a>, I had to have them and got straight into the kitchen!<br />
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These biscuits look plain but are absolutely full of rich flavour. I amped up the flavour even further by browning the butter. (You have to melt it anyway, so why not just let it go a bit longer until it turns brown and smells amazing?) The remaining ingredients are just brown sugar, flour and a generous amount of flaky sea salt. The brown sugar brings a lovely light toffee flavour, which works so well with the nutty browned butter. And the salt enhances all the flavours and really makes them pop! Shortbread 2.0.<br />
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Another modification I made to the recipe was a lazy simplification - with our baby at home and with me being back at full time work (also from home), I just did not have the energy or time to roll the dough out thinly and carefully cut the biscuits out, so I took the lazy route of simply pressing the dough into a lined twenty centimetre square tin. This resulted in a slightly thicker, chunkier, biscuit than Adam's recipe, but I found the plain sturdiness very appealing. I kept them in an airtight container and kept snacking on them throughout the week - perfect with a cup of tea to fuel an afternoon conference call! </div>
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I would have called these "Brown Butter Chinsuko", but after a little online research I learned that <a href="https://en.wikipedia.org/wiki/Chinsuko">chinsuko</a> are delicate little biscuits from Okinawa that are traditionally made with lard - very different in style and substance to these chunky bars. These are a lot closer to traditional British shortbread, so I've stuck with that naming.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZucbiqY592bBoysofXIbDup6LhyphenhyphenJTOaRZuTNlgOXxO-iXZpS3-QQURQbHM0hmA8cTf6dlB0_990HVzm2U19vd_L5x93-QaIySGTtZqQk2ieKIIDPw2EBGy-HS9QseORMa3aYlXQ/s1500/Brown+Butter+Brown+Sugar+Shortbread.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Brown Butter Brown Sugar Salted Shortbread" border="0" data-original-height="1500" data-original-width="1000" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZucbiqY592bBoysofXIbDup6LhyphenhyphenJTOaRZuTNlgOXxO-iXZpS3-QQURQbHM0hmA8cTf6dlB0_990HVzm2U19vd_L5x93-QaIySGTtZqQk2ieKIIDPw2EBGy-HS9QseORMa3aYlXQ/w416-h625/Brown+Butter+Brown+Sugar+Shortbread.jpg" title="Brown Butter Brown Sugar Salted Shortbread" width="416" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown butter brown sugar salted shortbread</td></tr>
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Enjoy!</div>
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<blockquote>
<b>Brown Butter Brown Sugar Salted Shortbread</b><br />
<div>
Adapted from <a href="https://www.instagram.com/p/CAPDdLzF2Km/">Adam Liaw</a></div>
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<b>Ingredients</b></div>
<div>
175 grams unsalted butter</div>
<div>
150 grams soft brown sugar</div>
<div>
300 grams flour</div>
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1/4 - 1/2 teaspoon flaky sea salt</div>
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<b>Method</b></div>
<div>
Preheat the oven to 170C.</div>
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In a light coloured pan, (so you can see the colour change), melt the butter over a medium heat. Continue cooking until the butter foams up and starts to sizzle, and the milk solids separate. Stir with a heatproof spatula to prevent the milk solids sticking to the pan. Once the sizzling has subsided and the butter has turned from yellow to a medium brown colour, (and most importantly, smells amazing), take off the heat and stir in the brown sugar.</div>
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Stir in the flour to form a dough.</div>
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Line a 20 x 20cm square tin with baking paper, leaving some overhang to make it easier to lift out the finished shortbread. Press the dough into the tin, flattening it with the back of a wooden spoon or the base of a sturdy glass. Prick all over with a fork, and sprinkle with sea salt. Press the salt in with your fingers. Bake for 15 minutes.</div>
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Remove the tin from the oven and cut the dough into bars. (If your tin is non stick or you're worried about scratching it, you may like to use the paper to <i>gently</i> lift and slide the shortbread slab from the tin onto a chopping board, before cutting it into bars and then placing back in the tin).</div>
<div>
Bake for a further 10-15 minutes or until dry on top. Remove from the oven and allow to cool in the tin before serving. The shortbread will keep in an airtight container for weeks.</div>
<div>
Makes 1 x 20cm square of shortbread</div>
<br /></blockquote>
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i></div>
Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com0tag:blogger.com,1999:blog-8787347.post-63310153296776224312020-05-12T20:29:00.000+10:002020-05-12T20:29:46.211+10:00Baking with Sourdough Starter Discard<div style="text-align: justify;">
Did you get caught up in the sourdough starter craze while under isolation and / or socially distancing... and then get overwhelmed with the amount you need to discard? Well I did too! And have no fear because I have many delicious ideas for using it up!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpCEbjLJK5rOuBpTbdl5DT6rSHE0D2KpwGCDbHE3V1Z8vZABkPVlMkpp6Qy5HLLf4yIVfRxLN_IfXXLnV54iVgtolfH3dIHi2Pzjzkmgc5lAyd17zJzH44ns_6dd66FHs9b9c7Q/s1600/Sister+Michael+Sourdough+Starter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Jar of Sourdough Starter" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpCEbjLJK5rOuBpTbdl5DT6rSHE0D2KpwGCDbHE3V1Z8vZABkPVlMkpp6Qy5HLLf4yIVfRxLN_IfXXLnV54iVgtolfH3dIHi2Pzjzkmgc5lAyd17zJzH44ns_6dd66FHs9b9c7Q/s640/Sister+Michael+Sourdough+Starter.jpg" title="Jar of Sourdough Starter" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sister Michael Sourdough Starter</td></tr>
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Like so many others who are physically distancing and staying home, I have made a sourdough starter. A sourdough starter is a fermented dough that's full of natural wild yeasts and bacteria, which is used as an ingredient in bread recipes to make the bread rise, rather than a commercially produced yeast. It also has a great sour tang, hence the name sourdough.<br />
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My starter is called Sister Michael and she lives in an old jam jar. I followed <a href="https://www.theboywhobakes.co.uk/recipes/2019/5/30/how-to-make-a-sourdough-starter">Edd Kimber's instructions</a> to create Sister Michael, after seeing him do a starter bake-a-long <a href="https://instagram.com/theboywhobakes">on Instagram</a> a little while ago. It looked like a fun activity to try while I've got all this extra time at home! It took a good six weeks with quite a few setbacks along the way - mould, complete inactivity (both mine and the starter's), and two attempted resurrections - but I have finally created a healthy starter, and baked my very first loaf of sourdough bread last weekend. Woohoo! (I used <a href="https://danbeasleyharling.com/bread/overnight-sourdough/">Dan Beasley-Harling's recipe for overnight sourdough</a> and it worked a treat!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mSYw2vss4-la218VeERoCllcLfpz34an8mjFpr1-xbb6SDdBu86pOfgNLcatrW8oJuLSGcwwrOoqPx2z9S8sL3YjmaYLiQSvzOaUkeIW-zaoAHWJ2m5tdCwhucY6LrywLRdUfw/s1600/Sourdough+Loaf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1500" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mSYw2vss4-la218VeERoCllcLfpz34an8mjFpr1-xbb6SDdBu86pOfgNLcatrW8oJuLSGcwwrOoqPx2z9S8sL3YjmaYLiQSvzOaUkeIW-zaoAHWJ2m5tdCwhucY6LrywLRdUfw/s640/Sourdough+Loaf.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Loaf</td></tr>
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A starter is very easy to start (you just need a jar, flour, and water), but difficult to maintain. I didn't really think it through when I got started, and just jumped straight in, but I've since realised that it takes a lot of time and patience and precious flour to get a sourdough starter going from scratch. For the first week or two you've got to discard at least half of the starter EVERY SINGLE DAY, and feed it by adding 50-100 grams of flour and an equal weight of water. It was a lot of flour, but I got in too deep too quickly and couldn't stop.<br />
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During this process, I was delighted to discover that sourdough discard is an absolutely excellent ingredient in all kinds of super delicious, doughy recipes. Sourdough starter discard is basically just equal weights of flour and water, so technically you could use the discard in any baking recipe that contains flour and water, and reduce the corresponding amounts of flour and water in the recipe.<br />
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From a practical perspective, I kept an airtight container in the fridge, and added the sourdough discard to it every day, until I gathered enough to go into a recipe. Honestly, during those weeks where the starter was just not going anywhere, I was having so much fun baking with the discard that I didn't care if I ever baked an actual loaf of bread.<br />
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So, here are the ideas...<br />
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<b>Crumpets</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0KxCwQSflaO6Zzu19NF5RmWZ56KojbTkbsQtrUHAS59BIjuQGtrfUQOuqARa6pD3KrBma7DBSEK2h61HFMvyxhwGrr1y5NwwlkMR2x2CMma4nJOvGEOWsMkCuAGg5rDcbWnBBg/s1600/Crumpets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sourdough Discard Crumpets" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0KxCwQSflaO6Zzu19NF5RmWZ56KojbTkbsQtrUHAS59BIjuQGtrfUQOuqARa6pD3KrBma7DBSEK2h61HFMvyxhwGrr1y5NwwlkMR2x2CMma4nJOvGEOWsMkCuAGg5rDcbWnBBg/s640/Crumpets.jpg" title="Sourdough Discard Crumpets" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough Crumpets</td></tr>
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The classic use for sourdough discard! I like these crumpets not just because they taste great, but also because they are primarily made up of sourdough discard. (I.e. you're actually solving the problem of wasting flour in the first place, not just throwing more and more flour in after it). The recipe from the <a href="https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe">King Arthur Flour website</a> works a treat - you just add a little salt, sugar, and bicarb to your starter, and fry in a pan with crumpet rings. They're so delicious and I've already made these a bunch of times.<br />
<br />
<br />
<b>Waffles</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMqIZduf2fd-b4_OAKFIKQPqy7VUsgEqTGgbNS8xyxJnSkwVMWbZYAa0KQykwCqQY7aZP0MllaSrfbBg5-13Y5MEgy10LNkY13HtQhZXiHmo74nqIRCzXiwNd8MH3MBxw_yVD0A/s1600/Sourdough+waffles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sourdough waffles" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMqIZduf2fd-b4_OAKFIKQPqy7VUsgEqTGgbNS8xyxJnSkwVMWbZYAa0KQykwCqQY7aZP0MllaSrfbBg5-13Y5MEgy10LNkY13HtQhZXiHmo74nqIRCzXiwNd8MH3MBxw_yVD0A/s640/Sourdough+waffles.jpg" title="Sourdough waffles" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough waffles</td></tr>
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I think these are my favourite way to use up sourdough discard. Again, this recipe is from the <a href="https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe">King Arthur Flour website</a>, and it contains my beloved buttermilk which gives the waffles a fantastic texture and flavour. The recipe says to start the batter the night before, and let it rest overnight before finishing it off and cooking the waffles in the morning, but don't let that put you off. I have done the overnight method, but I don't always plan ahead and sometimes have made these waffles all at once in the morning, and both methods have worked fine!<br />
<br />
<br />
<b>Pancakes</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2osG8qg8e6n13-x4xdUuUYlWg-EVsdT99WNesMmK-RUxOnoQTePE7rkoJgDM22BC4204mH2I3gQg4zlgogGgcISwYGMXlKqZxFwZLtkIqMk7lpwBnDQAYr2-6y01kNM3JnylMtQ/s1600/Sourdough+pancakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sourdough pancakes" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2osG8qg8e6n13-x4xdUuUYlWg-EVsdT99WNesMmK-RUxOnoQTePE7rkoJgDM22BC4204mH2I3gQg4zlgogGgcISwYGMXlKqZxFwZLtkIqMk7lpwBnDQAYr2-6y01kNM3JnylMtQ/s640/Sourdough+pancakes.jpg" title="Sourdough pancakes" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough pancakes</td></tr>
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<br />
You can use the <a href="https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe">same batter recipe</a> to make pancakes, which I've done a couple of times. They're good, but I think the batter works better as waffles because you get the excellent crunchy ridges. However, the sourdough discard pancakes really come into their own when toasted the next day, like pikelets.<br />
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<br />
<b>Crackers</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1FAGK5_BTWYjoYrHjQVXKG3cEKRELIOyROb8n7LVynsWY_yZEyKX6CSVej5DNrDeSA2sKmAatTj9OuqPmA_m5CpVIzvJX54bBtlFSrBjd4hjPrQ7bMSZHzPZcswP5GTJMMhywg/s1600/Sourdough+crackers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1FAGK5_BTWYjoYrHjQVXKG3cEKRELIOyROb8n7LVynsWY_yZEyKX6CSVej5DNrDeSA2sKmAatTj9OuqPmA_m5CpVIzvJX54bBtlFSrBjd4hjPrQ7bMSZHzPZcswP5GTJMMhywg/s640/Sourdough+crackers.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough crackers</td></tr>
</tbody></table>
<br />
Another classic use for sourdough discard! I adapted a recipe for sourdough crackers with olive oil and herbs from <a href="https://www.loveandoliveoil.com/2019/03/sourdough-crackers-with-olive-oil-herbs.html">Love & Olive Oil</a> to make lavosh-style poppyseed crackers. They were really easy - you basically just stir all the ingredients together, let it rest, then roll out with a rolling pin and bake. They tasted great, and as a bonus they looked super professional! I'll write up the recipe in full.<br />
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<br />
<b>Grissini</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IwD-ahh7WMYfrTEwDbTntdfo8Su8NUMCCbwq0klRf0KbKSUOpw9uuojIUiVBfRiFE881L_CrcvMk9Fzk-WimhjLGxEvNykZiBL_CT3vWSIleEAewdMKvRrQJNSOcoK12Nv5-wg/s1600/Sourdough+grissini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1083" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IwD-ahh7WMYfrTEwDbTntdfo8Su8NUMCCbwq0klRf0KbKSUOpw9uuojIUiVBfRiFE881L_CrcvMk9Fzk-WimhjLGxEvNykZiBL_CT3vWSIleEAewdMKvRrQJNSOcoK12Nv5-wg/s640/Sourdough+grissini.jpg" width="462" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough grissini and poppyseed crackers</td></tr>
</tbody></table>
<br />
Well if you can make crackers, I assumed you could make grissini! I found a recipe on <a href="https://www.sourdoughandolives.com/recipe/sourdough-grissini-breadsticks/">Sourdough & Olives</a> which looked good, and only after making the dough did I realise the recipe asks for proper healthy active sourdough, not discard. Whoops. I also was super impatient and halved the waiting times and they still turned out great! Again I plan to write my shortened version of this recipe up in full, because it is so easy and so good, and totally doable with sourdough discard. For flavourings I used a mix of sea salt, fennel seeds and sesame seeds, but you could really flavour them how you like.<br />
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<br />
<b>Blini</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqDG7EA2nWL0sKqzXqWcOxDit61idwzpXCU-FRdmCGAqbGmMD1qswIJJd8uG4pq45u0Nk93usLb8Z4ELzVr2VlO9t7_CoO1T9rXzgTJpI4MZGdBRfp2g1giaT57O8QAttbYZIlw/s1600/Sourdough+Blini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sourdough blini with smoked salmon and cream cheese" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqDG7EA2nWL0sKqzXqWcOxDit61idwzpXCU-FRdmCGAqbGmMD1qswIJJd8uG4pq45u0Nk93usLb8Z4ELzVr2VlO9t7_CoO1T9rXzgTJpI4MZGdBRfp2g1giaT57O8QAttbYZIlw/s640/Sourdough+Blini.jpg" title="Sourdough blini with smoked salmon and cream cheese" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sourdough blini, cream cheese, smoked salmon</td></tr>
</tbody></table>
<br />
I absolutely adore blini - small soft pillowy pancakes of deliciousness! My pal <a href="https://www.instagram.com/thatdamnjessho/">Jess</a> (fellow foodie and prolific sourdough baker) suggested making blini with the discard and I basically jumped straight into the kitchen! She says she usually wings it, but the general idea is to mix equal volumes of starter discard, buckwheat flour and plain flour, then let it stand for a few hours. Then when you're ready to cook, whisk in a little salt, sugar and bicarb and then fry. I loved the nutty hint from the buckwheat flour.<br />
<br />
So for all of you out there who, like me, are sourdough novices and carb enthusiasts, I hope this post has given you some good ideas for using up your excess sourdough starter! Do you have any other great ideas or suggestions? Please hit me up in the comments!Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com2tag:blogger.com,1999:blog-8787347.post-85917612961805471232020-05-03T12:59:00.000+10:002020-05-03T13:00:13.083+10:00Current Obsessions, 15<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-yyvgeYdJDwkQuuPYrfJy9imGYnIUdyWmEIg9Xo1JxWrDWgPtgY1FDWquHsN3wP2aHWolXAQhVlDq72de-xsz2PwTl0_h38KvKV9FPKvX6Jpes6FzAlbhUoFuXEe8BsgCrx_yw/s1600/Neighbourhood+walk.jpg" imageanchor="1"><img border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-yyvgeYdJDwkQuuPYrfJy9imGYnIUdyWmEIg9Xo1JxWrDWgPtgY1FDWquHsN3wP2aHWolXAQhVlDq72de-xsz2PwTl0_h38KvKV9FPKvX6Jpes6FzAlbhUoFuXEe8BsgCrx_yw/s640/Neighbourhood+walk.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
Hello hello! Well it's time for another Obsessions Post. It's only been a month since my <a href="https://www.sarahcooks.com.au/2020/03/current-obsessions-14.html">last one</a>, (and only two normal posts in between), but with our baby and my working from home, I've had less energy to sit down and create my usual blogposts. But at the same time, I've got ample opportunity to obsess over new things, thanks to all this extra time at home due to Coronavirus restrictions!<br />
<br />
For the sake of recording what's going on, I'll add that since we last spoke in this format on the twenty second of March, the situation has changed from voluntary social distancing as a precaution (I chose to work from home, only go out when necessary for food or medical appointments, and have no visitors), to mandatory <a href="https://www.vic.gov.au/coronavirus-covid-19-restrictions-victoria">enforced Stage 3 restrictions in my state of Victoria</a>. This means no public gatherings of more than two people (except for your immediate household), enforceable by fines. Basically, we should only be spending time with our immediate households and only leaving the house to shop for essentials; for medical, care, or compassionate needs; to exercise in line with the public gathering requirements; and work or study for those who can't do it from home. So that's where we're at right now.<br />
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Here's what's been filling the old noggin lately.</div>
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*<br />
<br />
<b>Schitt's Creek</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltZr_k02FZU-AKf1Dy0z395f_Z2FTkHbrdYDD_xU4S7ca-EyfPWnuePmqx1Yvz00H6y58mdztSczq8Ux0zr6RRDF2uAhqDouQPYMcEGLuTH_HKBFQCfrd3HaRxJZHx2wBfvrafQ/s1600/Schitts+Creek+S2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiltZr_k02FZU-AKf1Dy0z395f_Z2FTkHbrdYDD_xU4S7ca-EyfPWnuePmqx1Yvz00H6y58mdztSczq8Ux0zr6RRDF2uAhqDouQPYMcEGLuTH_HKBFQCfrd3HaRxJZHx2wBfvrafQ/s640/Schitts+Creek+S2.png" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Schitts Creek<br />
Image source: <a href="https://schitts-creek.fandom.com/wiki/Season_Two">Schitts Creek Fandom</a></td></tr>
</tbody></table>
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We watched the very first episode of <i>Schitt's Creek</i> a few years ago, and meant to continue with it, but then got distracted with other shows. Well, we've certainly made up for lost time, binging all five seasons that are available on Netflix over the past three weeks. Now I'm waiting patiently for season six to become available. (No spoilers please!) It's just so great and hilarious. At first the characters are just awful people and slowly, without the viewer really noticing it, they change and develop, and the show becomes more than just funny, and you get really invested in the characters' lives. But the whole time it's still funny and acerbic, and the character development never feels forced or cheesy. It's balanced so well.<br />
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<b>Alexis:</b> Ew, David!<br />
<b>David:</b> My God!<br />
<b>Moira:</b> Bébé<br />
<b>Johnny:</b> *the eyebrows*<br />
<br />
I've been a huge fan of Catherine O'Hara and Eugene Levy for years (<i>Best in Show</i>! <i>A Mighty Wind</i>!), and it's so great to see them in something new and acclaimed and popular! Also: special shout out for Eugene Levy's amazing suit collection. His suits are just so sharp and well tailored. Love!<br />
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**<br />
<br />
<b>Sourdough Starter Discard Baking</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNO2CpTyX83nVvqD13GiiCNAgNOFLW0rFxpytBN0WuHCtdazjvmiz4dryM1Pnr-hxfQO145LjjPd_6rii9dVnH-ADOHZ_YIpAz3xZs5Jq_uauMxWpgkYz6gdYSqEN64ryIeV0SA/s1600/Sister+Michael.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Immature Sourdough Starter" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNO2CpTyX83nVvqD13GiiCNAgNOFLW0rFxpytBN0WuHCtdazjvmiz4dryM1Pnr-hxfQO145LjjPd_6rii9dVnH-ADOHZ_YIpAz3xZs5Jq_uauMxWpgkYz6gdYSqEN64ryIeV0SA/s640/Sister+Michael.jpg" title="Immature Sourdough Starter" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Immature) Sourdough Starter - Sister Michael</td></tr>
</tbody></table>
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<div style="text-align: justify;">
Like everyone else who's been spending extra time at home, I've had a go making a sourdough starter. (Following <a href="https://www.theboywhobakes.co.uk/recipes/2019/5/30/how-to-make-a-sourdough-starter">Edd Kimber's instructions</a>). Her name is Sister Michael and she's lives in the pantry in an old jam jar. It's still early days - I haven't baked a loaf of sourdough bread yet, but I've been going great guns baking with the discard! (For those of you who don't know, making a sourdough starter involves discarding at least half of it every damn day and feeding it with more flour and water). But the discard can be used in all sorts of recipes - I've made absolutely delicious crumpets, waffles, pancakes, grissini, crackers and blini. Such fun! I'll do a longer, more detailed post about it soon!</div>
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***<br />
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<b>The Beatrix Bakes Cookbook</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbc8ZoWpyRS6yFoAF9JtRt__APgj64c94Vaa3u7m6oVVkswJvHvsAD9u6TBM6FrztcAk6yyH7ZnbqG7YdyOio7HOdgPn2YG0eoI40Cv23UvCKZsTu1AGGY7eVd0gXXRtrnJWCFg/s1600/Beatrix+Cookbook.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Beatrix Bakes Cookbook and Cookies" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbc8ZoWpyRS6yFoAF9JtRt__APgj64c94Vaa3u7m6oVVkswJvHvsAD9u6TBM6FrztcAk6yyH7ZnbqG7YdyOio7HOdgPn2YG0eoI40Cv23UvCKZsTu1AGGY7eVd0gXXRtrnJWCFg/s640/Beatrix+Cookbook.jpg" title="Beatrix Bakes Cookbook and Cookies" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Beatrix Bakes Cookbook</td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
So, you must know that my favourite cake shop in Melbourne is the absolutely gorgeous <a href="https://www.sarahcooks.com.au/2012/09/beatrix-north-melbourne.html">Beatrix, in North Melbourne</a>. (It's been seven and a half years of loyal and enthusiastic custom and many, many cakes! We bought Beatrix cakes for our <a href="https://www.sarahcooks.com.au/2018/05/engagement-party.html">engagement party</a> and our <a href="https://www.sarahcooks.com.au/2019/11/our-wedding-day.html">wedding</a>, and many other celebrations over the years). I was so excited when owner and cake legend Nat Paull released her cookbook, and Sandra kindly pre-ordered it for me as soon as it was available!</div>
<br />
The book is absolutely excellent. Sometimes recipe books from professional restaurants or cafes can be pretty rather than practical (example: <i>Nopi</i>, <i>Spice Temple</i>), but this is an immensely usable book. Of course it's gorgeous, but the recipes are so well set out and all the steps are explained so clearly. I'm learning lots of new techniques! Great job, Nat!<br />
<br />
So far I've made the smoky chocolate chip cookies, the all-purpose sponge cake (the only whipped sponge I've ever made successfully), the crème fraîche chocolate mousse, the hot cross buns, and The Notorious BFC (Black Forest Cake), which I made for my birthday earlier this week. Everything has been delicious and enjoyable to bake. I can't wait to dip into the pastry recipes!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbn5IwxvPvM1NCJ7Nn-YH90KmvtaVk0MgYddMoOuPxYv_X0x4Vua5mIuIKVC4z2sQk1wZlWPS0B0AALVABTNLlZ6ZPW4C9prIKzEOuB45yeb59h3KgJnWZyF1Kc82gPxLCycC_A/s1600/The+Notorious+BFC.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYbn5IwxvPvM1NCJ7Nn-YH90KmvtaVk0MgYddMoOuPxYv_X0x4Vua5mIuIKVC4z2sQk1wZlWPS0B0AALVABTNLlZ6ZPW4C9prIKzEOuB45yeb59h3KgJnWZyF1Kc82gPxLCycC_A/s640/The+Notorious+BFC.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Notorious BFC, recipe from Beatrix Bakes<br />
Chocolate sponge; chocolate mousse; kirsch; cherry compote; cherry jelly; whipped cream; chocolate glaze; chocolate curls</td></tr>
</tbody></table>
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****<br />
<br />
<b>Family Walks</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0ly7DC1Y7Lgs8T_mrxJyaPZh8t21EzqufOBLCIPRNn7VFgoDLMeDeZB5HFEYmp6Iy_zMjgC63zewCjywu5uVH-MQOV078_ApMNdcgxFFW_qgTcwb3cPV4OFVKxkRHZ1Pf7Qoqg/s1600/Autumn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0ly7DC1Y7Lgs8T_mrxJyaPZh8t21EzqufOBLCIPRNn7VFgoDLMeDeZB5HFEYmp6Iy_zMjgC63zewCjywu5uVH-MQOV078_ApMNdcgxFFW_qgTcwb3cPV4OFVKxkRHZ1Pf7Qoqg/s640/Autumn.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Autumn leaves</td></tr>
</tbody></table>
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<div style="text-align: justify;">
I've been attempting to keep up my physical activity at home while my gym's closed, but it's definitely challenging. (Especially because we're wrangling a newborn and also because we live in a small flat). I've managed the occasional session of yoga, weights or stretches, but haven't yet been able to make it a regular habit. However, we've started to go on family walks and it's fast become the highlight of my day! (It's a form of exercise that fits in with the Stage 3 restrictions, yay). Almost every day we'll pop the baby in the pram and go for a walk around the neighbourhood for about an hour or so, sometimes getting a takeaway coffee as a treat, other times just enjoying the fresh air. (And keeping a safe 1.5 metre distance from other people). Of course the exercise is great, but it's also been really lovely exploring the neighbourhood (I'd never really noticed half the homes and gardens before); having that time to actually talk to my wife and not be distracted by chores or laundry or bottles; and having a mental break from work. (One of the perils of working from home is that it's really hard to switch off mentally as your work space and living space are the same space).</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Simple but awesome. Taking a walk - would recommend.</div>
<div style="text-align: justify;">
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*****<br />
<br />
<b>Fancy Delivery Services</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSUbkNzj0N7YG4K9OBI1fmXLyhB_Ufz4HfUCf1vN66WdPN0Sj2l4TlNFi7flT783_vyoiZUjAWzoE71aCJ9Df1Dtw8m2ErFF8xZUDqLPOSUzWf84XQhaOwyNcs4mZuKTXtrUw-Q/s1600/Attica+dinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dinner from Attica" border="0" data-original-height="1500" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSUbkNzj0N7YG4K9OBI1fmXLyhB_Ufz4HfUCf1vN66WdPN0Sj2l4TlNFi7flT783_vyoiZUjAWzoE71aCJ9Df1Dtw8m2ErFF8xZUDqLPOSUzWf84XQhaOwyNcs4mZuKTXtrUw-Q/s640/Attica+dinner.jpg" title="Dinner from Attica" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner from Attica - "Classics at Home" menu</td></tr>
</tbody></table>
<br />
I'd been ordering a lot more delivery and online shopping since Maya arrived in February, but my current obsession is with the new fancy food and wine delivery services that have been starting up in response to Corona restrictions. Given the current climate, restaurants, pubs, and cafes are no longer permitted to stay open for dine-in services, so many are changing their business model and exploring new options to keep their businesses going and protect jobs - like takeaway and home delivery. I'm absolutely in awe of how responsive and adaptable local hospitality business have been! And from a purely selfish, consumer perspective, it's been really exciting to see different delivery options becoming available from high-end restaurants. (It's actually good timing for us too - as new mums with a baby, even without Corona restrictions, we probably wouldn't have been able to make it out to a nice restaurant for months). Honestly, I've had to remind myself not to recklessly impulse-buy whenever I see something new and interesting pop up on Instagram.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17g-GYE5wb_iPcedruDuG63D7JNvoTdT29Ehvm610yHiQcB5FLNduKayI6n9sY_bkRwzulFUWxtG5zKgU4yRCJts1s7YG_rh8fgJ3TBW0YsDKMbZQQWJbpCJX9-i6Bp26J5oisw/s1600/14+Days+of+Cheese+Platter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17g-GYE5wb_iPcedruDuG63D7JNvoTdT29Ehvm610yHiQcB5FLNduKayI6n9sY_bkRwzulFUWxtG5zKgU4yRCJts1s7YG_rh8fgJ3TBW0YsDKMbZQQWJbpCJX9-i6Bp26J5oisw/s640/14+Days+of+Cheese+Platter.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">14 Days of Cheese platter; plus my own sourdough-discard crackers and grissini</td></tr>
</tbody></table>
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We have, however, judiciously treated ourselves to a few fancy deliveries over the past month or so! The first one was the three-course "Classics at Home" meal from <a href="https://www.attica.com.au/delivery">Attica</a> (I organised that for the second day it was available). There's also been Lune croissants (check out their <a href="https://www.instagram.com/lunecroissant/">Insta</a> for details), and two <a href="https://12daysofcheese.com.au/">14 Days of Cheese</a> deliveries. (One was a surprise from Sandra, the other was a gift from my lovely friend Lisa in the States to welcome Maya). Sandra also organised a sashimi delivery from <a href="https://www.nosh.net.au/">Nosh</a> for my birthday lunch, and a <a href="https://www.mistersandrino.com.au/">Mister Sandrino</a> delivery for my birthday dinner - braised beef cheek, couscous, and cassoulet - all divine.<br />
<br />
And actually, as I was typing up this post, my good friend An arrived at the door with a surprise birthday present - a (contactless) delivery of a three course meal from <a href="https://www.sarahcooks.com.au/2018/07/amaru.html">Amaru</a>! Holy moly! It's one of my favourite high end restaurants in Melbourne. What an amazing treat! Thank-you An!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDm-P6rc3-Sm_9QkDy16-IDmZXiKe8eI2dQyGHqVZPnqv1I_wJp5B5scbKl-tT40tDC59a9AKL27UuTaOOAR0UuxfsKCs33yInI2_zIM43GQ9ugccm6UX_gwt5blL-WxzWCzimw/s1600/Amaru+dinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDm-P6rc3-Sm_9QkDy16-IDmZXiKe8eI2dQyGHqVZPnqv1I_wJp5B5scbKl-tT40tDC59a9AKL27UuTaOOAR0UuxfsKCs33yInI2_zIM43GQ9ugccm6UX_gwt5blL-WxzWCzimw/s640/Amaru+dinner.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amaru delivery - turnip dashi, fermented daikon, shiso jelly<br />
Dinner rolls & smoked and cultured butter</td></tr>
</tbody></table>
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******<br />
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That's all for today. I hope you're all keeping safe and well and finding moments of joy where you can.Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com1tag:blogger.com,1999:blog-8787347.post-62628134984022400442020-04-22T14:10:00.003+10:002021-08-08T14:35:37.571+10:00Small Batch Scones<div style="text-align: justify;">
Today's recipe is a teeny-tiny batch of four scones to serve two people! (Or one hungry person, no judgement). They can be made super quickly and are perfect for an isolation treat with no wastage and no leftovers!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY_OdD410B1gmW_HloadEvjv6Q_sWIQdNUeGsJtydvYZ9Tivog6AsHutFH8uYdY5erP93voTJ4XMY8qMEBQIJrG_HWaWI6s7bI-irisLOe0J9GK0eIY79qb0YqQLgPbYXFjXRpA/s1600/Small+Batch+Scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Scones with jam and cream" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY_OdD410B1gmW_HloadEvjv6Q_sWIQdNUeGsJtydvYZ9Tivog6AsHutFH8uYdY5erP93voTJ4XMY8qMEBQIJrG_HWaWI6s7bI-irisLOe0J9GK0eIY79qb0YqQLgPbYXFjXRpA/s640/Small+Batch+Scones.jpg" title="Scones with jam and cream" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small Batch Scones</td></tr>
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<div style="text-align: center;">
<a href="https://www.sarahcooks.com.au/2020/04/small-batch-scones.html#recipejump">Jump to recipe</a></div>
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<div style="text-align: justify;">
I'm so excited about this recipe today - small batch scones! I love baking (duh), and now that we're socially distancing I've got so much more time to bake. (Hooray). However, without my usual social outlets - having people over, visiting friends and family, even going to the office - it's really hard to get through baked goods, and it feels wasteful (not to mention unhealthy) to bake so much.</div>
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For this avid baker, the solution is not baking less frequently, but just baking in smaller quantities. With that in mind, I've developed this small batch scone recipe and I'm really happy with it! It makes four scones, which I would consider as the perfect amount for two people. It's just a standard scone recipe, made in tiny quantities, with a few little technique tweaks to accomodate the smaller amount of dough. Let's take a look.<br />
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It starts with the regular step of rubbing cold butter into the dry ingredients. With this small amount - just half a cup of self raising flour and twenty grams of cold butter - it barely takes any effort. I certainly wouldn't bother using a mixer or processor for this step.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHzsWJ6ZaSuje4a5rFpX5_XMqsvgRLposU1dBfMn2Bn6y3QQ0JPRvFyTeOEigaGjkNY65yYvec-ek-rVAcNb8887PIMn1jizDkXQ2B8VKWGfdW_u7kk0_fEhDDaZk09CNuv8Mkg/s1600/Butter+and+flour.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Butter and flour for scones" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHzsWJ6ZaSuje4a5rFpX5_XMqsvgRLposU1dBfMn2Bn6y3QQ0JPRvFyTeOEigaGjkNY65yYvec-ek-rVAcNb8887PIMn1jizDkXQ2B8VKWGfdW_u7kk0_fEhDDaZk09CNuv8Mkg/s640/Butter+and+flour.jpg" title="Butter and flour for scones" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients and butter for scones</td></tr>
</tbody></table>
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Ta-dah! You know you're done when the the mixture looks like breadcrumbs and the butter is reasonably evenly dispersed throughout the flour.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbehQJMMOgkxmkPbNsTIdSODLUhy8Mri3ZjGvnbyxEA2vebdbhB5sEQJPavjKfAE2Rhl8IETuWi7DZsbXvyIvOM-GEWK4BlyJNLF2FjUBvSfRVaEGkIMXZFrQ5Ujz7cV7VWqwjA/s1600/Butter+and+flour+mixed.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Rub the butter into the flour" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbehQJMMOgkxmkPbNsTIdSODLUhy8Mri3ZjGvnbyxEA2vebdbhB5sEQJPavjKfAE2Rhl8IETuWi7DZsbXvyIvOM-GEWK4BlyJNLF2FjUBvSfRVaEGkIMXZFrQ5Ujz7cV7VWqwjA/s640/Butter+and+flour+mixed.jpg" title="Rub the butter into the flour" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rubbed butter and flour</td></tr>
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From here you just need to stir in the liquid using a flat knife (a butter knife or small palette knife would be ideal). In my opinion, the best liquid for scones is buttermilk - the tangy flavour is gorgeous, and the acid in the buttermilk makes the finished product so fluffy and tender! I love buttermilk a lot, and almost always have a carton of buttermilk on the go in the fridge. (It's fab in <a href="https://www.sarahcooks.com.au/2018/07/diner-style-buttermilk-pancakes.html">pancakes</a>, <a href="https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe">waffles</a>, <a href="https://www.sarahcooks.com.au/2016/08/banana-buttermilk-cake.html">banana cake</a>, <a href="https://www.sarahcooks.com.au/2015/03/peach-and-berry-breakfast-cobbler-with.html">American-style biscuits</a>, and it makes the <a href="https://www.sarahcooks.com.au/2018/07/diner-style-buttermilk-pancakes.html">best pie dough</a>). However, I know it's not always a standard ingredient for everyone, so if you don't have or can't find buttermilk, regular milk will do as well. (You can also add a spoonful of plain or Greek yogurt to the milk to boost the acidity).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v07-ovCYzxmsHu-6wgecqq2oTDIf8jIhyxOitWUcSrHVzqDK3-DxiJ4HfNjs2eYyTQLxYLcrR9bb1i3WF3W7U5Kbjv28WlbAjImuIF032vEwCaaMVE8HFyP8IixbH_ggomeiwA/s1600/Scone+dough.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Scone dough" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9v07-ovCYzxmsHu-6wgecqq2oTDIf8jIhyxOitWUcSrHVzqDK3-DxiJ4HfNjs2eYyTQLxYLcrR9bb1i3WF3W7U5Kbjv28WlbAjImuIF032vEwCaaMVE8HFyP8IixbH_ggomeiwA/s640/Scone+dough.jpg" title="Scone dough" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scone dough, all mixed</td></tr>
</tbody></table>
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In a regular-sized batch of scones, you'd roll out the dough and cut it out with a cutter, gathering and re-rolling the scraps until it's all used up. However, for this tiny quantity, it makes much more sense just to gather up the dough into a squat rectangle, and cut it into four squares.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5PvUVo42sDeUlQuUCyAIYNGIE4FotEIJt691-M4cFDTe08fayKsyuzavwAO-D7JpFM4A_SMJRAClbhJsI1sIELnFNdtRDh2GmVsjFSbygHI6b6nClDa3ggarh2xTi6dd0hkuzA/s1600/Scone+Rectangle.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Scone dough" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5PvUVo42sDeUlQuUCyAIYNGIE4FotEIJt691-M4cFDTe08fayKsyuzavwAO-D7JpFM4A_SMJRAClbhJsI1sIELnFNdtRDh2GmVsjFSbygHI6b6nClDa3ggarh2xTi6dd0hkuzA/s640/Scone+Rectangle.jpg" title="Scone dough" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scone dough</td></tr>
</tbody></table>
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I suggest using a sharp knife, and cutting straight down and up in one firm motion - no sawing back and forth horizontally. This is so you don't smoosh up the edges and impede the rise in the oven.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd8ousEhY23m_77H_7WGyVzrNKNE3okAQXS2mef8dQOQv1KVqCjRDLSFVlzXYy-dZeWWIRvKhVO0jSoFt8Rz3NcGC8Mch7zHI0XuSj6NKQ8ccan87Hqp6_aGQAYF26O_Kpaq64g/s1600/Raw+scones.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Scones" border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd8ousEhY23m_77H_7WGyVzrNKNE3okAQXS2mef8dQOQv1KVqCjRDLSFVlzXYy-dZeWWIRvKhVO0jSoFt8Rz3NcGC8Mch7zHI0XuSj6NKQ8ccan87Hqp6_aGQAYF26O_Kpaq64g/s640/Raw+scones.jpg" title="Scones" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scones!</td></tr>
</tbody></table>
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I like brushing these with a little milk before baking, to help them go golden. In previous <a href="https://www.sarahcooks.com.au/2012/06/scones.html">scone recipes</a> I've used a double layer of egg yolk glaze, which makes them super shiny, but here it seems a little wasteful to crack open an egg only to use a teaspoonful or so.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEA2MZVA__uegSuemZ0hxnutWkEjk82nZy3suuYzLhU5tGmBTviyQjK15VyH8u_WhIo1jE0nQ-qLbSJCQTJfnA9xY0g5fQfCnBoxU7CPAnSX9_MTluvjZ7A5g0FY5HVkc7HVgYw/s1600/Glazed+scones.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEA2MZVA__uegSuemZ0hxnutWkEjk82nZy3suuYzLhU5tGmBTviyQjK15VyH8u_WhIo1jE0nQ-qLbSJCQTJfnA9xY0g5fQfCnBoxU7CPAnSX9_MTluvjZ7A5g0FY5HVkc7HVgYw/s640/Glazed+scones.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glazed scones</td></tr>
</tbody></table>
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That's about it! Bake for fifteen to twenty minutes while you put a pot of tea on and whip some cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv-N621JB87dm1a3dm_p522PGl52uYRBI3hnMz-ML1LCzG7EFm2h2g9HHX5qnQAYZgTkeBi7qXaI6OlW_5ueHCzGlHBrLhnDPD07ZhOqBSniEdxe34wAnqMDBPtoRB9YT3q05ZA/s1600/Small+Batch+Scones+3.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-batch Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv-N621JB87dm1a3dm_p522PGl52uYRBI3hnMz-ML1LCzG7EFm2h2g9HHX5qnQAYZgTkeBi7qXaI6OlW_5ueHCzGlHBrLhnDPD07ZhOqBSniEdxe34wAnqMDBPtoRB9YT3q05ZA/s640/Small+Batch+Scones+3.jpg" title="Small-batch Scones" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small batch Scones</td></tr>
</tbody></table>
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These scones are soooo lovely - super light and fluffy with a gorgeous crisp crust. They are easy to make (it takes longer to explain how to make them than it actually takes to make them). Perfect treat for us isolators / quarantinerinos!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvha-LuXrjulCRlsBc74YH0fr3TSm9NuzdMyfvpNQX82xzFFsQgeafcrTQLrQP4rUxj4Oqi8aIJpQt0Lm8MkwRpM-1Z2i8zR_pM6V9e1Po_kw-9QEUVcvo_IFTO7M0tFMFU7dSg/s1600/Small+Batch+Scones+2.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Small-Batch Scones" border="0" data-original-height="1500" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvha-LuXrjulCRlsBc74YH0fr3TSm9NuzdMyfvpNQX82xzFFsQgeafcrTQLrQP4rUxj4Oqi8aIJpQt0Lm8MkwRpM-1Z2i8zR_pM6V9e1Po_kw-9QEUVcvo_IFTO7M0tFMFU7dSg/s640/Small+Batch+Scones+2.jpg" title="Small-Batch Scones" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small batch scones</td></tr>
</tbody></table>
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<div id="recipejump">
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Enjoy! (P.S. if you like these, make sure to check out my <a href="https://www.sarahcooks.com.au/2020/11/small-batch-cheddar-and-chive-scones.html">Small Batch Cheddar and Chive Scones</a> too!)<br />
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<blockquote>
<b>Small Batch Scones</b><br />
A recipe by Sarah Cooks, adapted from Belinda Jeffrey's <i>Mix and Bake</i><br />
<br />
<b>Ingredients</b><br />
1/2 cup self raising flour<br />
1 and 1/2 teaspoons caster sugar<br />
Pinch of salt<br />
20 grams cold butter<br />
1/4 cup buttermilk<br />
Optional: 1 tablespoon milk, for brushing the tops<br />
<br />
<b>Method</b><br />
Preheat the oven to 200C.<br />
Place the flour, sugar and salt in a bowl and stir to combine.<br />
Cut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.<br />
Pour the buttermilk in, and stir together with a butter knife or pallet knife until the dough comes together.<br />
Tip onto a lightly floured surface and press the dough into a rectangle of about 4 centimetres thickness.<br />
Cut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).<br />
Place the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between.<br />
Brush the tops with milk if desired.<br />
Bake for 15-20 minutes, or until golden brown and cooked through.<br />
Allow to cool slightly and serve with jam and cream.<br />
Makes 4 scones, serves 2</blockquote>
<br />
<i>Have you made this recipe? Leave a comment below! Tag me on Instagram <a href="https://www.instagram.com/sarahcooksblog/">@sarahcooksblog</a> and hashtag <a href="https://www.instagram.com/explore/tags/sarahcooksblog/">#sarahcooksblog</a></i>
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Other scone recipes:<br />
<ul>
<li><a href="https://www.sarahcooks.com.au/2015/03/white-chocolate-and-raspberry-scones.html">Raspberry and White Chocolate Scones</a></li>
<li><a href="https://www.sarahcooks.com.au/2015/03/peach-and-berry-breakfast-cobbler-with.html">Peach and Berry Breakfast Cobbler with Oaty Buttermilk Biscuits</a></li>
<li><a href="https://www.sarahcooks.com.au/2014/05/spelt-buckwheat-and-buttermilk-scones.html">Spelt, Buckwheat and Buttermilk Scones</a></li>
<li><a href="https://www.sarahcooks.com.au/2013/04/date-scones.html">Date Scones</a></li>
<li><a href="https://www.sarahcooks.com.au/2012/06/scones.html">Scones</a></li>
</ul>
Sarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.com2