Image attached is my first crop of home grown Asparagus. Planted about 6 months ago in Brisbane Australia and after allowing the growth of full shoots and flowers(which are quite pretty) I have been able to harvest 4 spears that have risen above the soil surface.
I took this opportunity to Photograph them as you see in the image as well as stitch a panorama for my Macro Pano Food series.
I have started a YouTube channel for Starmade. My two sons will also be dining some video’s. Please like, subscribe and comment.
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.
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.
Every day I look forward to the doodle of the day. The art work is creative and inspirational, I find that I am inspired each time I see the home page.
Unfortunately I cannot see who has done this wonderful work. It is my belief that the artists should be able to sign or autograph the images. I understand that they are working for Google but not just anyone could produce these results. A very gifted and talented artist working within digital media is no different that a great painter working with oils.
Anyway great work google and google super artist