Today’s mission was to create hot cross buns for the girls at Brisbane girls grammar school. Make the ferment, make the dough, prove for 40 mins, knock back prove for 20 mins, weigh and ball into trays, prove until double , brush with egg wash, pipe on the cross(just flour, oil and water), bake in old stony (our ancient bakers oven), turn often to escape the shocking hot spots, cool in tray for 5 mins, dust with icing mix and return to oven to melt the sugar a little. Alternatively make a sugar syrup and slap in on top with pastry brush like your painting a fence(this will create a creamy fondant icing). Turn out of tray and savour the magic smell of yeast and spice before you tray and serve.
Wedding cake completed for a couple last weekend. I made the cake and InnocentArt was the photographer. Very busy weekend but amazing, special, fun, beautiful, and memorable time. Some image will be shown after the special couple have viewed them.
Cake made with traditional fruit top, butter sponge layered centre and Mississippi mud cake bottom. Decorated in white chocolate fondant, cottage, briar, open white rose and petal spray, then topped with unique hand crafted dashound bride and groom edible figurines.
“you are preparing to serve a meal to 6 close friends, it is the last meals ever what do you serve?”
My mind and taste buds went mad thinking about the tastes and flavours I would want to appreciate for these final moments. Below is the menu I came up with. Please comment or reply with you own menu.
Pre Dinner – Toasted turkish with avocado and seasalt
Appertiser – Confit Duck and crisp noodle salad with sweet chilli sauce.
Entree – Smoked freshwater trout and salmon roulade, poppy seed crisps and basil oil.
Refresher – Zesty lime sorbet
Main Course – Roasted Rib on the bone with garlic mash, whole corn, sweet potato and snow peas. pan jus deglazed with grange(why not) and reduced to a glaze accompanied by Beetroot relish.
Dessert – Belgian Chocolate silk cake served room temperature with vanilla bean Ice cream and blueberry syrup.
Petit four – Miniture french vanilla slice & hazelnut truffles
Noble one shots
fresh ground Coffee & vanilla latte’.
Sunny Day in Toowoomba Queensland Australia. a Field of Sunflowers following the sun.
“Simply Perfect yet with imperfections”
Ok what special lunch did we have today.
Roasted vegetable parcels.
In a tray place some oil, whole garlic, chopped onion, herbs( rosemary, basil), sweet potato pieces and some pumpkin pieces. Roast on 200 for about 40 minutes stirring to ensure even colouring and now burning.
Rough dice carrot, sweet potato and pumpkin. Splash some oil in a tray and roast carrot for 10 minutes, add pumpkin and sweet potato and roast until just soft, not mushy.
Cool both trays, when cool mash the roast garlic and onion tray just enough to ensure the garlic cloves have broken up. The small amount of pumpkin and sweet potato will make a binding mix. Stir through the cooled veg dice and add some baby spinach.
Now wrap in puff pastry like a sausage roll but flatten the ends so it looks a bit like a bonbon, brush with egg wash, cut three slits in the top then bake and eat with some tomato relish.
Defiantly worth the work. The sweetness of roasted garlic, carrots and pumpkin with the fresh herb flavour and crisp pastry, wow!!!!! Tastes great.