Saturday, September 20, 2014

A Pot of Carrots Under Every Rainbow...

 
As I prepare for my normal Saturday morning farmers market run, under the steam of my second cup of ambition, there is a true sense of ambition as to what new discovery will occur today.
 
Last week I bought the first asparagus of the season and some AMAZING veal chops. I was also lucky enough to be given (yes freebie disclosure) some veal bones to make stock. This is the story behind the veal.
 
The veal chops just were treated to a quick brown in some butter and 10 minutes in the oven to finish them off, and there simply aren't enough foodie words to describe the tender, sweet, heavenly flavour.
 
It just goes to strengthen the argument that with the best produces you don't need to put it through 8 different processes, to have it as a gel, foam, a mist or even a soil.
(Oh I just can't wait to try the next deconstructed salted caramel soil, sorry was that too harsh? Maybe I need another cup of ambition?)

With this theory in mind one of my staples purchases at the market are carrots, and yes people carrots aren't just the new orange, they are a rainbow of colour.

This salad can be enjoyed raw, but I opt for a light blanching just to take the raw edge off

Rainbow Carrot Salad
Ingredients
  • 4 carrots
  • 1 tbsp. cumin seed ground (see note)
  • 1/4 cup slivered almonds
  • 2 tbsp. olive oil
  • Juice of 1 lemon
  • 2 tsp. honey
  • Salt
Method
  • In a fry pan on medium heat, toast the almonds with the cumin and a pinch of salt, as the almonds heat, their oils will be a glue for the cumin to stick on
  • Using a food processor, slice the carrots into thin slices (do this separately by variety)
  • Blanch 1 variety of carrot for under 1 minute in boiling water, and then transfer into icy water to stop the cooking process.
  • Repeat with remaining varieties.
  • Dry on paper towel (or salad spinner but I'd be worried they'd fly through the slots)
  • For the dressing combine olive oil, lemon juice and honey with a pinch of salt, and shake it baby!
  • Add the carrots to a bowl and coat with the dressing
  • Top with cumin almonds
  • The purple carrots bleed a lot so you want to make sure they are well drained to avoid them staining the others
  • Note: I toast whole cumin seeds and then grind but go with whatever way you prefer
  • I have also added tahini to the dressing and while delicious it makes the salad cloudy and takes away from the brightness of the carrots
  • Also I've used whole almonds as well....is it a worry I don't even follow my recipes??  

I don't have kids, but I think they might like to eat the bright carrot "magic coins", I know I would!
 
 
What is your favourite "showcase the produce" meal or ingredient?
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Tuesday, September 16, 2014

Let's Get Technical - Great British Bake Off Series 5 European Cake Week

So this week I had to make Mary Berry's Prinsesstårta AKA Swedish Princess cake.

I had said I would not include any spoilers in these posts but I must mention the Eurovision opening to this weeks Bake Off. It was like they had come into my mind and combined my two great loves, Eurovision and baking.

The episode has sparked a flood of rumours that there will be a Great Eurovision Bake Off.

All I'm saying is Belarus you have my number.....call me! Have you not seen my buns??

 
When I watched the episode and saw the cake and time limit, there was a massive amount of fear to this bake. (a little bit of wee came out)

How on earth would I finish this cake in 2 hours and 15 minutes when even Mary's recipe says it takes around 4 hours....
via www.bbc.co.uk
 
Here is how the bake played out via twitter











I promise it is bad rushed piping that has caused the look of the custard, I do not have lumpy crème pat, not now, not ever!
 







As if by some baking miracle we have a Princess Cake, now can I have a nap???

After the piping back split with the chocolate, a quick cover up decoration turned the princess into a drag queen...


Like a tabloid scandal the dodgy insides of the Princess are revealed to the world

Defined layers are so last year, it all about the merging this year!
 
Thankfully the cake has found a home with a group of marathon runners, they can probably spare the calories.


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Monday, September 15, 2014

Let's Get Technical - Great British Bake Off Series 5 Pies and Tarts Week

In true Great British Bake Off technical challenge fashion I am setting a time limit on this post.
On your mark, get set, WRITE!

I should post these on Sunday night but to be honest I'm a bit knackered after the challenges and before you know it, it's Sunday again!

For pie and tart week I had to make Paul Hollywood's Mini Pear Pies in 2 hours.

Here is a recap of how the bake happened via my live tweeting:









This is a recipe that I would practice and make again. I'd like to try a beef or lamb wellington version as I really like the effect the spirals have on the pastry.

My syrup was a little thick as I did have to chase a chicken out of the garden mid challenge....they don't do that on the show!!

I like to think the storks are a homage to the Australian landscape after a bush fire, next time must remember the foil hats for protection.

 The pear pies found a welcome home as a Fathers Day dinner dessert with AB's parents
 
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Sunday, September 7, 2014

Let's Get Technical - Great British Bake Off Series 5 Dessert Week

So week 4 of Let's Get Technical - dessert week Mary Berry's Tiramisu Cake and I'll say, this has been the most challenging technical so far. 

The biggest challenge I have had to over come is disagreeing with Mary Berry, I know how does one even suggest such an idea. 

It all started with the first ingredient in the filling 1 tablespoon of instant coffee added to boiling water? No that can't be right? It's a tiramisu ma dove è il caffè, un espresso???

There was a lot of agonising between following my life philosophy of living in a home that does not contain instant coffee or tracksuit pants or following the baking wisdom of Mary Berry.

During this difficult decision, I thought back to that moment of childhood when we first learn that our parents aren't always right and perhaps don't actually know everything. O.K. Done, decision made I am not using the instant coffee, not now, not ever!

Sadly my rebellious phase with Mary did not end there, I would substitute the brandy for some marsala, as I found the quantity of brandy used really over powering (though it may be required to drown out the horrid taste of instant coffee if heading down that slippery slop)

Oh Mary, I am so sorry, it doesn't stop there, what has come over me???

Cutting one sponge to make the layers is just messy and I don't think it is worth the hassle, if I were ever to make this again (unlikely), I would just bake thin layers.

Mary, I'm sorry I doubted you, I know you have immensely more baking knowledge than I do (yet) and I promise to behave from now on, well until I see you with instant coffee, glace cherries or shop bought fondant!

Another technical challenge another day buying more cake tins.

An 18cm loose bottom square tin is something illegal in Australia as no matter how many shops I went too 20cm was the smallest. 


At least the time for this challenge is doable and realistic unlike the baked Alaska
I did feel the urge to channel Nancy at this point "jobs a good'un"

Unlike a band-aid don't rip the baking paper off too quick
Some chocolate "art", thank the stars it's a bake off and not a draw off!

The over sized tin

The chocolate that was meant to be grated and added between the layers, oops a mistake like that would have sent me home! 
Karma for disagreeing with Mary perhaps?

I thought my froth spilling out of the chocolate cup with chocolate covered coffee beans was inspired but realise the execution may be a little more Mr Whippy and dead flies.
AB's Mum didn't mind that the layers were uneven though I was ashamed, embarrassed and realised it most likely ruined her birthday dinner!
Should have weighed the filling in even quarters what was I thinking?!?!

Thankfully I had a back up cake that made up for it
Maybe I've been photographing food too long but apparently you are supposed to put people heads in the shot? 

Like my thoughts on instant coffee, do you have a food you won't allow in your home?
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Sunday, August 31, 2014

Let's Get Technical - Great British Bake Off Series 5 Bread Week

Hard to believe we are already at week three of The Great British Bake Off and it's bread week. (or that it's really week four and I hadn't written this one up)

I discovered this week I would be a reality show producers' dream. (I hope they are paying attention now)

Being bread week I was quite confident this technical challenge would go smoothly. I can't remember the last loaf of bread I bought and to further enhance my confidence I had previously made Paul Hollywood's ciabatta recipe. 

I was even confident enough to tweet that I hoped my bake was more successful than the spelling in the GBBO book!

So while I thought I was on the highway to success, a producer and potential audience would know this kind of confidence had me plotting a course straight towards a doughy iceberg!

The original recipe posted on the bake off site had half the dough resting for 6 hours which I thought was interesting for a 3 hour challenge, though Paul from Beer and Baking did suggest that the BBC has access to the T.A.R.D.I.S. so it all made sense. 

While I already have the current GBBO book I haven't read the recipes for the challenges apart from the equipment list just to make sure I had everything needed.

 So the clock begins, the flour, water, yeast and salt are kneaded into submission for the sake of such a heavenly pursuit as bread.

 The live tweets go out for those that are following alone and home, and to my delight there are people following along at home. (you can too, twitter #lets_get_technical or @dbtsauce Sunday afternoons Melbourne time)

And so we now have some more additions to my every doubling in size collection of pictures of dough...(yes I know what I did there)

There was a moment of worry as the dough wasn't rising as high as I would like, but my tub was 4.5L rather than the requested 3L, so there may have been a little more girth than height.

It's a challenge gently handling and shaping such a moist dough for the fear of losing the air.
And in they go...
As you can see my oven is "professional" and has the option for fan forced or not, which is great as long as I remember to choose the correct one. 
 Yes, well,  live tweeting the event may take away a certain level of concentration!

With a heavily floured and semolina'd tray I'm not sure why it decided to stick


Being that it's my challenge I figure I can make up the rules, so I started again.
It would be a shame if I got eliminated from my own house!
And sometimes you just have to go with what you know and line the tray and finish it on the baking stone.

Ahh now that looks better!

Could be more holey but was a lovely breakfast with some avocado and bacon!

Next week (well this afternoon) I'll have a go at Mary's Tiramisu cake, which could lead to a falling out with Mary all over a certain ingredient I "sort of find unacceptable...." 

 Be sure to tune into the drama as I'm also cooking my Mother in-(should be)-law's birthday dinner at the same time..... multitasking woo hoo!


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Sunday, August 17, 2014

Let's Get Technical - Great British Bake Off Series 5 Biscuit Week

Week two of the Great British Bake off and it's biscuit week.

This will be interesting as biscuits aren't something I make or eat regularly maybe a 3-4 times a year occasion, including gingerbread at Christmas. I don't dislike biscuits but would always opt for bread or cake or pastry instead.  

I won't be writing too much about the contents of the show, star baker or eliminated baker, purely to avoid spoilers for people that haven't seen it. Also the purpose of this challenge is really for my own learning's and review my own skills rather than the bakers in the tent.

Though this moment in the show had to be shared.
Photo BBC / Love Productions
The look you get when you don't make your own fondant!
 
The look you get when you add glacé cherries to a recipe!
 
That's 2 weeks in a row, not happy MARY!
 
Thankfully when I read the ingredient list I was relieved to find that the glacé cherries could be substituted for dried cranberries and luckily I had some left from Finland's entry to Chow Down to Eurovision 2014 (seamless cross promotion)

The technical challenge this week is Mary Berry's Florentines (recipe here)

 
 At first I started using a teaspoon measure to put them on but second guessed myself and went for a teaspoon which made the Florentines have inconsistent sizes.

Bigs or littles I call it catering for everyone
 
 No visible chocolate bleeding through, that's because they are upside down in the photo!

That is kinda a zig zag, maybe more a wave?
 
My chocolate tempering wasn't the best on this occasion, can we call that a zig zag??
 
 
 
On the back of this challenge I suspect I could eliminate myself, but as AB said "you're the only baker, you can't be eliminated" I like that logic!
 
The verdict is I won't be in a hurry to make Florentines again but I did learn about tray variations and the effect on cooking time and heat retention when tempering chocolate.

Having already made a loaf before starting the Florentines, bring on bread week I say!

What have you been baking this week? Have you given Florentines a whirl? 

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