tag:blogger.com,1999:blog-340328252024-03-18T14:03:55.705+11:00DELICIOUS BITESA FOOD AND TRAVEL BLOG BY JILLIAN LEIBOFFJillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.comBlogger1359125tag:blogger.com,1999:blog-34032825.post-50770144147265806672024-03-17T14:53:00.000+11:002024-03-18T05:42:19.824+11:00raspberry bakewell slice<div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJeuoMLreE1av2R-2VG1EzZjg722GnBsp9ZNHBP4TYzVBwRm19G5HtOV2JwJD0ql5cku2RXfToK2c-wtuWRemjNZ-ltnnhenV9PznMXrdr909_GYbeFUV8IIJ3S86P1jJ-4AgevzfkLbZJtqPE68H946pn9OgFgj_zeXA0TujosUUykxLi96oVg/s994/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJeuoMLreE1av2R-2VG1EzZjg722GnBsp9ZNHBP4TYzVBwRm19G5HtOV2JwJD0ql5cku2RXfToK2c-wtuWRemjNZ-ltnnhenV9PznMXrdr909_GYbeFUV8IIJ3S86P1jJ-4AgevzfkLbZJtqPE68H946pn9OgFgj_zeXA0TujosUUykxLi96oVg/s16000/blog-7.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Do you remember I made a </span><span style="color: black;"><a href="https://www.jillianleiboff.com/2024/01/cherry-bakewell-slice.html"><span style="color: black;">cherry bakewell slice</span></a> </span></span><span style="color: #666666; font-family: verdana;">a few months ago. The bars were very tasty but they were topped with icing and I found them to be very sweet. I put the slice in the freezer and I did polish off the whole thing by myself over the course of some months, cutting the slice into tiny morsels.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6w0uH_MnhsXW5szbUz5plQymVzTNxlMWQWfWM9PPvFgVYt1r6tnHD-3wnva1-Qa0Fbs7UvTB9kYPp-bHhZXDKZkWV6CadsMKrLe6m13cQXLd0xRuQQFS7jDXD8c8XN2JsoG3hgc4dHXxFOtUnHJ6TxKCywGIsn1dZe-Cr-JEbA9c7niSPnFyOOw/s900/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6w0uH_MnhsXW5szbUz5plQymVzTNxlMWQWfWM9PPvFgVYt1r6tnHD-3wnva1-Qa0Fbs7UvTB9kYPp-bHhZXDKZkWV6CadsMKrLe6m13cQXLd0xRuQQFS7jDXD8c8XN2JsoG3hgc4dHXxFOtUnHJ6TxKCywGIsn1dZe-Cr-JEbA9c7niSPnFyOOw/s16000/blog-2.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">I wanted to remake them in their original form, using raspberry jam in the filling and topped with flaked almonds. </span><span style="color: #666666; font-family: verdana;">I adapted another Claire Ptak recipe I found </span><a href="https://www.theguardian.com/lifeandstyle/2016/feb/20/bakewell-tart-fingers-recipe-sweet-jam-ravioli-claire-ptak"><span style="color: black; font-family: verdana;">here</span></a> <span style="color: #666666; font-family: verdana;">and made a smaller batch in</span> <span style="color: #666666; font-family: verdana;">a square 17cm tin. </span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">Claire suggests using a mixture of raspberry and strawberry jam in the filling however w</span><span style="color: #666666; font-family: verdana;">hen I hunted through the fridge I found a pot of homemade rhubarb and raspberry jam which I used instead.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWcBbTCTKGmlxcTUptGGBvQJcjGSVQSQQBDcta_BPQ2oaBilVzyE9f4wGxT7EhBJOiEnF-e5AH1RXUGk4kEqObybnLVETfqXB6Q1nxsGFKwc08gZ1pVKB6ZwEfS_0vjLQpf-OnlcHIdSDARfsl_g7aDDrsBH_mdWkWo9722fgO8M8wFUJFMAJCw/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWcBbTCTKGmlxcTUptGGBvQJcjGSVQSQQBDcta_BPQ2oaBilVzyE9f4wGxT7EhBJOiEnF-e5AH1RXUGk4kEqObybnLVETfqXB6Q1nxsGFKwc08gZ1pVKB6ZwEfS_0vjLQpf-OnlcHIdSDARfsl_g7aDDrsBH_mdWkWo9722fgO8M8wFUJFMAJCw/s16000/blog-3.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Here's the recipe for you which makes 8 bars. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFxSWUxeVE-5RJSz-mSTYg3ymrRfNUbA8JnZW1lfsJ3y8MexAvkSTIOFtV96nkKVO4kW7dC2Rtn3DHTPxcCbAkjMwQq9U4HqPH_EXy7lTixahBrDLIzK60xHHAI_eegtRrmKEZk1ppM4-GDjm5TbrabW2TnqXsVzkmfoy4qiWxEY5-o_Tt9vKDA/s994/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFxSWUxeVE-5RJSz-mSTYg3ymrRfNUbA8JnZW1lfsJ3y8MexAvkSTIOFtV96nkKVO4kW7dC2Rtn3DHTPxcCbAkjMwQq9U4HqPH_EXy7lTixahBrDLIzK60xHHAI_eegtRrmKEZk1ppM4-GDjm5TbrabW2TnqXsVzkmfoy4qiWxEY5-o_Tt9vKDA/s16000/blog-8.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Raspberry bakewell slice - makes 8 bars<br /><u>Base</u><br />125g plain flour<br />45g icing sugar</span></div><div><span style="color: #666666; font-family: verdana;">pinch of salt<br />½ tsp vanilla extract<br />100g cold unsalted butter, cubed<br />1/2 cup berry jam<br /><br /><u>Filling</u><br />100g softened unsalted butter<br />100g caster sugar<br />1/4 tsp vanilla extract<br />1 egg and 1 yolk<br />50g ground almonds (I used a combination of blanched and natural meal)<br />50g plain flour<br />3/4 tsp baking powder</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Topping</u><br />25g flaked almonds<br />75g fresh/frozen raspberries (optional)</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Method</u></span></div><div><span style="color: #666666; font-family: verdana;">Heat the oven to 180°C conventional. Grease and line a 17cm square tin with baking paper.</span></div><div><span style="color: #666666; font-family: verdana;"><br />For the shortbread base, combine all the ingredients, except the jam, in a food processor and blitz until the mixture has just come together into a ball. Press the pastry evenly into the prepared tin then bake </span><span style="color: #666666; font-family: verdana;">on the centre rack </span><span style="color: #666666; font-family: verdana;">for 20-25 minutes or until golden brown. </span><span style="color: #666666; font-family: verdana;">Remove from the oven and let the base cool for 10 minutes before gently spreading the jam over the base.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoNQwhNeEudBFRbrwSreNwFGkWsAAKZ_gSz6TnO-NbKOttlKpU692_YZfFXR8VTIn05yiwu62WRU33x97dQ42r2DsoEDcY_OEBUREJJsMitgLikOBeRU1sNoFL4-AFGrDsGkWPmfXoWcaZsEhJ4a4rW9p-FGEW9mP2wLafypCygL-r0VdRym0Rw/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoNQwhNeEudBFRbrwSreNwFGkWsAAKZ_gSz6TnO-NbKOttlKpU692_YZfFXR8VTIn05yiwu62WRU33x97dQ42r2DsoEDcY_OEBUREJJsMitgLikOBeRU1sNoFL4-AFGrDsGkWPmfXoWcaZsEhJ4a4rW9p-FGEW9mP2wLafypCygL-r0VdRym0Rw/s16000/blog-1.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">For the topping, beat the butter and sugar well. Once creamy, add the extract and eggs, then beat well. Add the ground almonds, flour and baking powder just to combine. (I made the topping in the food processor).</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Spread the topping evenly over the jam, top with the raspberries if using and then sprinkle with the flaked almonds. Return to the oven for 30-40 minutes and bake until golden and set. Cool for an hour to allow the base to firm before removing from the tin using the baking paper as handles. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1ZIViT4ACkyynSp9-sDIBKMUcbwx-Ar3brOE4cWG4cVqXy2mZ4U_2okQNBFli1WwcaIZ3ZdevhKfcXxVeeyiUbo1MJ62ONzXrMjtmc7j8_1xtoIaP6EpWCkBjL7-Dv3fkmuYL5qCMfckyeMXlFjriAmGe-cQpCpof2xf0rT2fzngQbWM8RcrvQ/s900/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1ZIViT4ACkyynSp9-sDIBKMUcbwx-Ar3brOE4cWG4cVqXy2mZ4U_2okQNBFli1WwcaIZ3ZdevhKfcXxVeeyiUbo1MJ62ONzXrMjtmc7j8_1xtoIaP6EpWCkBjL7-Dv3fkmuYL5qCMfckyeMXlFjriAmGe-cQpCpof2xf0rT2fzngQbWM8RcrvQ/s16000/blog-4.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">When completely cold, slice into bars. The bars will keep well in an airtight container for up to five days.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvf7dPAIVxk8j5TjVvBeUDO2flGlqEKKwSsLn04-cdfdXIq8fNm-COIURBDlP_bhyphenhyphenfURU3yg0Z3GA1y3JZkJGNdaersDwvqzjheIqTxPIv7tFOwKPjZGjh2_ymiQNqeHTPkRoh0rqdLgaWTAdyo3FM2k56mDomxC1ugJmHvLaARpHOyJZ2J_G1Q/s900/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvf7dPAIVxk8j5TjVvBeUDO2flGlqEKKwSsLn04-cdfdXIq8fNm-COIURBDlP_bhyphenhyphenfURU3yg0Z3GA1y3JZkJGNdaersDwvqzjheIqTxPIv7tFOwKPjZGjh2_ymiQNqeHTPkRoh0rqdLgaWTAdyo3FM2k56mDomxC1ugJmHvLaARpHOyJZ2J_G1Q/s16000/blog-6.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">They were everything I'd hoped they'd be and so easy to make in the food processor.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with a little something for Easter.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian </span></div><div><br /></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-51444683127992357362024-03-09T21:26:00.004+11:002024-03-11T05:47:27.865+11:00plum ricotta cake<div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpxS5MiFk7HoTlqp5zlIZCTeKUVAK9MpyGQXswmJLPeyKA5HdI7w99t5TNfooEEwfUCj7fgK_jTsSiTFyshZkN1Q6cB6Vb4qdzVDAAAwZcNIyFsgEyr9lXAylYG9w_PYgQIxGR2rgD5Dyb7fkKJGMRmEV5kO8nf-019H7qgV1IsZwBLxkWxh2vQ/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpxS5MiFk7HoTlqp5zlIZCTeKUVAK9MpyGQXswmJLPeyKA5HdI7w99t5TNfooEEwfUCj7fgK_jTsSiTFyshZkN1Q6cB6Vb4qdzVDAAAwZcNIyFsgEyr9lXAylYG9w_PYgQIxGR2rgD5Dyb7fkKJGMRmEV5kO8nf-019H7qgV1IsZwBLxkWxh2vQ/s16000/blog-7.jpg" /></a></div><br /><span style="color: #666666;">So you know how I am about plum cakes. Well Danielle Alvarez's </span><a href="https://www.jillianleiboff.com/2024/01/strawberry-ricotta-loaf.html"><span style="color: black;">strawberry ricotta loaf </span></a><span style="color: #666666;">was so delicious, I figured it would taste great made with plums. </span></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1s_m-cvEU1VMxMVp0-FehzZEg1pWQJq_x8uUGy0jzRlzmQIBRAzbPPOFit3oH8VZ5vJPlk_cPU7YWHRAkX1hzO0YzlDGU5djcZDx0dzoJwTRZXFmQ8uUvwaQkk51Jb1fhBlY92LidqmGFGV1P05xK2AFfcjVoBtSR1D8Hck2RITymfD2kwMeUZQ/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1s_m-cvEU1VMxMVp0-FehzZEg1pWQJq_x8uUGy0jzRlzmQIBRAzbPPOFit3oH8VZ5vJPlk_cPU7YWHRAkX1hzO0YzlDGU5djcZDx0dzoJwTRZXFmQ8uUvwaQkk51Jb1fhBlY92LidqmGFGV1P05xK2AFfcjVoBtSR1D8Hck2RITymfD2kwMeUZQ/s16000/blog-3.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I was meeting some friends and with plums readily available in the fruit shop, I decided to make a plum version of the ricotta cake. I baked the plum cake in a round tin and to prevent the plums from sinking to the bottom of the cake, I put a layer of plum slices in the middle of the cake then topped the cake with some more plum slices. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5meCwVlbQnWBSDsoRxnlTLbL7S6RpvLa_-E2tPT68pe0Itw8EaeB9iw5Awhs4ZCsI7wSdAr6cCka5Mv69hm-yongmNN2uEGQt9VlOo_Ca-gbsEb53wml25XCFKMUWdriES-FNJMp1v6OahCXQWBLSrRPnVbo5sDme5Cvlkk1ovLgWMjnKmEg-ew/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5meCwVlbQnWBSDsoRxnlTLbL7S6RpvLa_-E2tPT68pe0Itw8EaeB9iw5Awhs4ZCsI7wSdAr6cCka5Mv69hm-yongmNN2uEGQt9VlOo_Ca-gbsEb53wml25XCFKMUWdriES-FNJMp1v6OahCXQWBLSrRPnVbo5sDme5Cvlkk1ovLgWMjnKmEg-ew/s16000/blog-4.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>Here's the recipe for you which makes an 8 inch cake. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EQiPgH8qSKR_WSjwIoG6xid95gpcZ-yzpL7C_qhj1W4BFVH2oydK_5XxaoWawXoaY8fgFRhdIUIXGI6_bewWyvi-dqt7V-x1k-SVMv1jWh2F4Swu8GfNPnZb6t8Ba3mxyDx64zriI5EIxBv4LxzHrsvWL7WqEFbUF7QiJBztw4-FEsrvPoDVmw/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EQiPgH8qSKR_WSjwIoG6xid95gpcZ-yzpL7C_qhj1W4BFVH2oydK_5XxaoWawXoaY8fgFRhdIUIXGI6_bewWyvi-dqt7V-x1k-SVMv1jWh2F4Swu8GfNPnZb6t8Ba3mxyDx64zriI5EIxBv4LxzHrsvWL7WqEFbUF7QiJBztw4-FEsrvPoDVmw/s16000/blog-6.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Plum ricotta cake</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><div><u>Ingredients</u></div></span><span style="color: #666666; font-family: verdana;"><div>1 tbs sugar</div><div>8 plums, pitted and sliced</div><div>165g plain flour</div><div>60g wholemeal plain flour </div></span><span style="color: #666666; font-family: verdana;"><div>1 and 1⁄2 tsp baking powder</div><div>1⁄2 tsp fine sea salt</div><div>60ml milk</div><div>100g ricotta</div><div>3 eggs, at room temperature</div><div>1 tsp vanilla extract</div><div>175g room temperature unsalted butter</div><div>200g caster sugar</div><div>1 tbs lemon rind (about 1 lemon)</div><div><br /></div><div><u>Method</u></div><div>Preheat the oven to 175°C conventional. Grease, and flour an 8 inch cake tin and line the base with baking paper.</div><div><br /></div><div>Sprinkle the tbs of caster sugar over the sliced plums and set to one side. Combine the flours, baking powder and salt in a bowl. In a separate bowl, combine the milk and ricotta. Set both bowls aside.</div></span><span style="color: #666666; font-family: verdana;"><div><br /></div><div>Crack the eggs into a small bowl (do not whisk) and add the vanilla extract. Set aside. </div><div><br /></div><div>Place the butter, sugar and lemon rind in the bowl of a stand mixer fitted with the paddle attachment and beat on a high speed until the mixture is light, fluffy and almost white in colour. This will take about 5–7 minutes. Stop the machine and scrape down the sides as needed. With the machine running, add the eggs, letting one slide in at a time, and waiting until each egg is fully incorporated before adding in the next.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MR2lHP9hb9yuW1mxxLZ1JP6ekiGYEAFKvIEsyNrAo_1JNiT6QDuw8R4XGC0adgw98dXcpglSBp9h5apXAel801IjnPQl9YuRsNw_FKkpqm8SX-Kr2dcjhxJK-DcudRyhfzwhr3Gdne3MUUEhI2kfhT10Lmy6LX69xi2DMTpc_CjimYlRxp2t2w/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MR2lHP9hb9yuW1mxxLZ1JP6ekiGYEAFKvIEsyNrAo_1JNiT6QDuw8R4XGC0adgw98dXcpglSBp9h5apXAel801IjnPQl9YuRsNw_FKkpqm8SX-Kr2dcjhxJK-DcudRyhfzwhr3Gdne3MUUEhI2kfhT10Lmy6LX69xi2DMTpc_CjimYlRxp2t2w/s16000/blog-1.jpg" /></a></div><div><br /></div><div><br /></div><div>Stop the machine, add in half the flour mixture, and turn the machine on to low speed to just combine. Add in the milk-ricotta mixture and mix until combined. Finally, stop the machine again and add in the remaining flour mixture. Return the machine to a low speed and mix until it all just comes together. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKT2sny2-83bVDTmL6OSEXkQg2mWTLYYKWXBvZkHJF5a6ASu6BruLbauY5xo1I_0UhdB8uIjCWtnjfN0FdBMz7M1OSYRJHG4juBzpw2eNLcCsR8CO8h_vye7EW9vpb4DTHR2xGYtWQyYspPuLki_U6DbfDOxFxynWO3vrdtqJbFeaidqWY-fWPFA/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKT2sny2-83bVDTmL6OSEXkQg2mWTLYYKWXBvZkHJF5a6ASu6BruLbauY5xo1I_0UhdB8uIjCWtnjfN0FdBMz7M1OSYRJHG4juBzpw2eNLcCsR8CO8h_vye7EW9vpb4DTHR2xGYtWQyYspPuLki_U6DbfDOxFxynWO3vrdtqJbFeaidqWY-fWPFA/s16000/blog-2.jpg" /></a></div><br /><div><br /></div><div>Spoon half the batter into the tin and top with a layer of plum slices. Gently spoon the remaining batter over the plums and top with the rest of the plum slices. Bake on the centre rack for 60-70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool for about 15 minutes before turning out to cool on a wire rack. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXaIx35Dzg3e4saXdM9BZ8zA2uspJxerQcYZtDsXiKSGj4Ei41IPOz0hh1xv7s8wgfoOGfeblbAD0IOqi0CSRAS9jBuDTjZE5QApZ4OZjFN7W7EcFpBESI6xH7C7bdntcbZA6xD_kb2T8l1OON1DLlNOn-RbP9ObqxGuZwyeC_AEay3ckqEzg_w/s994/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXaIx35Dzg3e4saXdM9BZ8zA2uspJxerQcYZtDsXiKSGj4Ei41IPOz0hh1xv7s8wgfoOGfeblbAD0IOqi0CSRAS9jBuDTjZE5QApZ4OZjFN7W7EcFpBESI6xH7C7bdntcbZA6xD_kb2T8l1OON1DLlNOn-RbP9ObqxGuZwyeC_AEay3ckqEzg_w/s16000/blog-5.jpg" /></a></div><br /><div><br /></div></span></div><span style="color: #666666; font-family: verdana;">It came out of the oven looking and smelling pretty good. </span><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl0jyeAXhzq9720SY5ew3rQ55ODYaXK71cpQYAq6zSVxWL3eolqiyHhK8QS9SvhHSFnG-oCTqtryfWfjiR1DskwDIbavsZzeL9zRWWgMEZy8IjuynRR8FKSP0DtQREPqJc5L1vtu8FXqheijHAo8RnXP8qlHNmYFMkVX478Rl8W3Tmq-m_U3icA/s900/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl0jyeAXhzq9720SY5ew3rQ55ODYaXK71cpQYAq6zSVxWL3eolqiyHhK8QS9SvhHSFnG-oCTqtryfWfjiR1DskwDIbavsZzeL9zRWWgMEZy8IjuynRR8FKSP0DtQREPqJc5L1vtu8FXqheijHAo8RnXP8qlHNmYFMkVX478Rl8W3Tmq-m_U3icA/s16000/blog-8.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="color: #666666; font-family: verdana;">I'm planning to make another version of this cake using raspberries and nectarines and almond meal instead of wholemeal flour. Hopefully the nectarine season will last a little while longer, otherwise that version might have to wait until next year.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-55656461497832329242024-03-04T06:13:00.000+11:002024-03-04T06:13:01.338+11:00brown butter rye chocolate chunk cookies<div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKk5eVyd1jJT6Hcl6xpleUS_-Pl2-r3vkCryKDIZn0LLU3YBHrjse-0MAX1v55Guvwlovrr9iSDIdrgFJtCMro-U-Os2NiXm4RdowdhaN7bCS0atoie3wTM95e04S897rriIqTTBH9KXtRkjqwtq-BVYhML-W7EG21Qt4w7AG-1Jq-7PxFx3AXw/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKk5eVyd1jJT6Hcl6xpleUS_-Pl2-r3vkCryKDIZn0LLU3YBHrjse-0MAX1v55Guvwlovrr9iSDIdrgFJtCMro-U-Os2NiXm4RdowdhaN7bCS0atoie3wTM95e04S897rriIqTTBH9KXtRkjqwtq-BVYhML-W7EG21Qt4w7AG-1Jq-7PxFx3AXw/s16000/blog-7.jpg" /></a></div><br />Disaster struck the other day. The biscuit tin was empty and needed to be filled quickly. I looked through my copy of </span><span style="color: #666666; font-family: verdana;">'Love is a Pink Cake' by Claire Ptak and it opened up at</span><span style="color: #666666; font-family: verdana;"> the Brown Butter Rye Chocolate Chunk Cookie recipe. I checked my cupboards and apart from </span><span style="color: #666666; font-family: verdana;">the condensed milk, I had</span><span style="color: #666666; font-family: verdana;">everything I needed. Saturday morning I bought a tin of condensed milk and by lunch time I'd made the cookie dough and it was resting in the fridge.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh9wtzQj9pKvickyd2SSbohqM5EYYGQk054ca8yCMaBzlVBpSQu_vsX9HzHVLIQzwIUhLRuH6u4nwx7tREPToHG3DW7mNyRvYaPHqAPBVJZgMnuK5z87AOv8NUS-YiUUnLSMKV39kZLQLY5OyRllIFzDCaO8NE8MQRPcwZq9-Rokvafau5cKwMA/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmh9wtzQj9pKvickyd2SSbohqM5EYYGQk054ca8yCMaBzlVBpSQu_vsX9HzHVLIQzwIUhLRuH6u4nwx7tREPToHG3DW7mNyRvYaPHqAPBVJZgMnuK5z87AOv8NUS-YiUUnLSMKV39kZLQLY5OyRllIFzDCaO8NE8MQRPcwZq9-Rokvafau5cKwMA/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">American style cookies are sugar heavy and quite large so I reduced the quantity of brown sugar a little and </span><span style="color: #666666; font-family: verdana;">I made slightly smaller cookies</span><span style="color: #666666; font-family: verdana;">. </span><span style="color: #666666; font-family: verdana;">I'm a firm believer that all cookies taste better using aged dough, so I refrigerated the dough overnight then baked the cookies on Sunday. </span><span style="color: #666666; font-family: verdana;">The cookie dough was quite firm so I was worried they might be a bit dry when baked. The cookies </span><span style="color: #666666; font-family: verdana;">rose up rather than out, so I tamped them down halfway through the bake time after which they baked into a perfectly round chocolate chunk cookie. I was meeting a friend for lunch so I waited until I came home and had half a cookie after dinner. It was so good I scoffed the other half before I went to bed.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I normally bake cookies for my biscuit tin so I rarely bring cookies into work. I just knew my workmakes, who are chocolate fiends, would love them so I took them into work with me on Monday. The cookies were chewy and delicious and they disappeared in a flash. I promised my colleagues I'd make another batch soon.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBhh6atqjVBnNwFcroY0x3IbxdPFvRsGZc9vJi6HqUjvl__QDzrlM5lOIgwmilmdtOURphtwZ0zxkxtbl-U82GksD7HlqvwjWWGbKYtStDhU7TkhFHq98_zdUPpC6drt-yjLSdfuD89_iEYkK9jfbWtAf7LpUdCzQSZ0yBzEiXOVQ4o-TfPZUlw/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkBhh6atqjVBnNwFcroY0x3IbxdPFvRsGZc9vJi6HqUjvl__QDzrlM5lOIgwmilmdtOURphtwZ0zxkxtbl-U82GksD7HlqvwjWWGbKYtStDhU7TkhFHq98_zdUPpC6drt-yjLSdfuD89_iEYkK9jfbWtAf7LpUdCzQSZ0yBzEiXOVQ4o-TfPZUlw/s16000/blog-6.jpg" /></a></div><br /><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">If you'd like to make my version of the cookies, here's the recipe for you which makes 12 cookies. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgs5UvGmtnxBxTwvZPEYGHmBQaS9VwipWNb7XkbpY2il5ugMDSMaYEO_GLJeYqK_26zaxKo67lZj4jRcz6RdbTn0mNzZ58EjBhgX21V5E51p61yd0hxGe2zCuy2UjsNMoI3-SDnNrqrLEx8_ADM-rRmVL3ZlWTJo-I_JmFJUhw2mJyUfxRh0i_Q/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgs5UvGmtnxBxTwvZPEYGHmBQaS9VwipWNb7XkbpY2il5ugMDSMaYEO_GLJeYqK_26zaxKo67lZj4jRcz6RdbTn0mNzZ58EjBhgX21V5E51p61yd0hxGe2zCuy2UjsNMoI3-SDnNrqrLEx8_ADM-rRmVL3ZlWTJo-I_JmFJUhw2mJyUfxRh0i_Q/s16000/blog-8.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u style="color: #666666; font-family: verdana;">Brown butter rye chocolate chunk cookies</u></div><div style="text-align: left;"><u style="color: #666666; font-family: verdana;">Ingredients</u></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">110g dark milk chocolate (50%)</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">112g unsalted butter<br />100g rye flour<br />87g plain flour<br />½ tsp fine sea salt<br />½ tsp baking powder<br />A slightly heaped ½ tsp of bicarb soda<br />135g soft light brown sugar<br />1 egg yolk<br />1½ tsp vanilla extract<br />40 mls sweetened condensed milk<br /></span><span style="color: #666666; font-family: verdana;">flaky sea salt, for sprinkling</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Method</u></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Chop the chocolate into chunks, reserving 12 chunks to top the cookies. Set to one side.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><u><br /></u></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">In a small saucepan over a medium heat, melt the butter until it starts to sizzle and foam. The white milk solids should settle to the bottom of the pan and start to turn golden brown (if it goes black, you have gone too far and must start again). Swirl the pan a few more times then remove from the heat to cool slightly. Weigh out the flours, salt, baking powder and bicarbonate soda and set aside.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6SfIcyHWe3KUTX6irJUsJ8PTKjDcGwQCBsys2deU6IISTyDx7rSrgpd_eSWRct8dOCTKc2hn0_6vtgBYsOhIMPu0m0LvrCbe66M9CtL2Ps7gFoYclNfNQ6eJ_fUbUbBDdaEJGa-26UYs8OGAZfQliT9WIAf5sccE-QxuOPsSYaHBNgLuGfHzVQ/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6SfIcyHWe3KUTX6irJUsJ8PTKjDcGwQCBsys2deU6IISTyDx7rSrgpd_eSWRct8dOCTKc2hn0_6vtgBYsOhIMPu0m0LvrCbe66M9CtL2Ps7gFoYclNfNQ6eJ_fUbUbBDdaEJGa-26UYs8OGAZfQliT9WIAf5sccE-QxuOPsSYaHBNgLuGfHzVQ/s16000/blog-2.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter (including any brown bits from the bottom of the pan) and sugar until well mixed. You can also mix by hand with a wooden spoon. Add the egg yolk, vanilla and condensed milk and mix well. Scrape down the bowl and mix again, then add the flour and mix until just combined. Finally mix in the chocolate chunks. You will have a fairly firm cookie dough.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">Use a scoop or spoon to portion out 12 cookies (approx 46g) into a container that fits into your fridge or freezer. Chill or freeze for at least 30 minutes although I prefer to chill the cookie dough overnight.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="color: #666666;"><span style="font-family: verdana;">Line a baking tray with baking paper. T</span><span style="font-family: verdana;">owards the end of the chilling time </span></span><span style="color: #666666; font-family: verdana;">preheat the oven to 190°C, conventional. Place the number of cookies you want to bake onto the lined baking tray, spaced well apart as they will almost double in size. Top the cookies with a sprinkle of flaky salt and bake in the oven for 8 minutes. </span></div><div style="text-align: left;"><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYvfJ0gzFQ3L9MOlZ2HMuTHDJ7SOuzWcLGZ1OaotBbC65IGGCtWysQ7HpRdembZsc8mMLwMkZGJB6vP_Xwb5D8xS__jaHy8Q0OxWSoNGNEU641Afndjc433Sqwc0dzpwfQ3aseYZtdx5TesyhjrBv-uF1FHJ_eBhyw4ZBl8suhQAFzfFo4ZVUgw/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuYvfJ0gzFQ3L9MOlZ2HMuTHDJ7SOuzWcLGZ1OaotBbC65IGGCtWysQ7HpRdembZsc8mMLwMkZGJB6vP_Xwb5D8xS__jaHy8Q0OxWSoNGNEU641Afndjc433Sqwc0dzpwfQ3aseYZtdx5TesyhjrBv-uF1FHJ_eBhyw4ZBl8suhQAFzfFo4ZVUgw/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666;"><span style="color: #666666; font-family: verdana;"><br /></span></span></div>Remove the tray from the oven, </span><span style="color: #666666; font-family: verdana;">then top each cookie with a chocolate chunk before tamping the cookies to flatten them a little. Rotate the tray then bake for another 7-8 minutes or until the cookies have set and are golden around the edges. Let </span><span style="color: #666666; font-family: verdana;">the cookies cool on the tray for 5-10 minutes before moving to a wire rack. </span><span style="color: #666666; font-family: verdana;">Once cool, store in an airtight tin.</span></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieANtNRjOHXHHHv-Ih5hq2p17T9Ew4TcoBy_6CRI4h9gf16U7kmZVqzwBPj6BopUlzl-HQflQc2Cewir1iTjY5K4nIf6a66DOb9Wa-E7CugIAU-OuJn18xi0c2r8ErLPtIP2IHiNRhbECV6t2YQ-jo9G2WgzehgXTftPAP0X0akZ9vqyt6aK0i6A/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieANtNRjOHXHHHv-Ih5hq2p17T9Ew4TcoBy_6CRI4h9gf16U7kmZVqzwBPj6BopUlzl-HQflQc2Cewir1iTjY5K4nIf6a66DOb9Wa-E7CugIAU-OuJn18xi0c2r8ErLPtIP2IHiNRhbECV6t2YQ-jo9G2WgzehgXTftPAP0X0akZ9vqyt6aK0i6A/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>I thought Claires' blonde peanut butter cookies couldn't be bettered but these brown butter rye chocolate chunk cookies sure give them a run for their money. They were so good one of my work colleagues asked me for the recipe, a rare event.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPPN1kwdNlz_KWh8XkOkwMOFH2ZO2x0LmIo8SRSvN0tWhIMMx4RfNbaiVYmrrv6XqbRpw0ZPYXmnvY_SnrV92rHBMN8gZvschaPXIDywHB6pg2epjX6DXCQCPsuWdsYXHdlGcpjaJlLCPc2vvXzhtEMDEUAoMNhedDwRwklVVseIM_clcrhv7xQ/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPPN1kwdNlz_KWh8XkOkwMOFH2ZO2x0LmIo8SRSvN0tWhIMMx4RfNbaiVYmrrv6XqbRpw0ZPYXmnvY_SnrV92rHBMN8gZvschaPXIDywHB6pg2epjX6DXCQCPsuWdsYXHdlGcpjaJlLCPc2vvXzhtEMDEUAoMNhedDwRwklVVseIM_clcrhv7xQ/s16000/blog-3.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #666666;">See you all again next week with some more baking from my kitchen.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">Bye for now,</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">Jillian<br /><br /></span></span></div><div style="text-align: left;"><br /></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-64321951477259469022024-02-25T15:50:00.000+11:002024-02-26T05:10:43.806+11:00fig hazelnut frangipane tart<p><span style="font-family: verdana;"><span style="color: #666666;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="color: #666666;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WnXvtJOev2sNYeMK57okYJObzcAh4NwA7z8U75BhINiUXSBY9IvTRGd9ARNgrsxkialmF6dp_iz3sulxng44Tb2f3f4bNFi9FhGUEQ40jEswMN99Pfe0aPDjzdX6eyvLc7577jLRj0IGRraNOz-4vD90JlMmUIJonk6KjZzkCsCojz8XYe7SMg/s994/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WnXvtJOev2sNYeMK57okYJObzcAh4NwA7z8U75BhINiUXSBY9IvTRGd9ARNgrsxkialmF6dp_iz3sulxng44Tb2f3f4bNFi9FhGUEQ40jEswMN99Pfe0aPDjzdX6eyvLc7577jLRj0IGRraNOz-4vD90JlMmUIJonk6KjZzkCsCojz8XYe7SMg/s16000/blog-4.jpg" /></a></span></span></div><span style="font-family: verdana;"><span style="color: #666666;"><br />The front cover of Danielle Alvarez's new recipe book, Recipes for a Lifetime of Beautiful Cooking, features a beautiful looking </span><a href="https://www.agfg.com.au/recipe/fig-and-hazelnut-frangipane-tart-chef-recipe-by-danielle-alvarez"><span style="color: black;">fig and hazelnut frangipane tart</span></a><span style="color: #666666;">. Whilst I've made many fig frangipane tarts before, </span></span><span style="color: #666666; font-family: verdana;">Danielle's recipe uses hazelnut praline as the base for the frangipane filling. I was intrigued and decided to give this a try.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_mtnrlDvoIPnapRHXxg0AZP8WBCwQrJUfBFEivzbxR4upl4ojjs2accZ8NQB-REwnpIVg2DHEXnuY3BkloYbhnxh6d4cCi0WsbJqLCHB9kzxid3Ets-riwPiGGylW6-anq5cu0VyJbzI25sW-NmrcLbgSx6SB2j7CRePiu9oyT0YMlk1AvCiBA/s900/blog-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_mtnrlDvoIPnapRHXxg0AZP8WBCwQrJUfBFEivzbxR4upl4ojjs2accZ8NQB-REwnpIVg2DHEXnuY3BkloYbhnxh6d4cCi0WsbJqLCHB9kzxid3Ets-riwPiGGylW6-anq5cu0VyJbzI25sW-NmrcLbgSx6SB2j7CRePiu9oyT0YMlk1AvCiBA/s16000/blog-9.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><p>I find the flavour of roasted hazelnuts a bit overpowering, so I decided to use a combination of hazelnuts and almonds. My little mini food processor doesn't have enough power to turn nut brittle into praline, so I ground the brittle into meal and used that instead of regular almond meal.</p></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4k04afyff08M4mkvdSklgs7CnC2YF9ulo7mqwesQtWwhBKC5_3WTuuLhATRfspSYrqwPPb3ZXcEXBfZPxsrMsjyS1kP6CUQEr7vBfQcYycb_dK_Bf6K8jwsduOz_nUrJ5q4EE-jLj19q-nkr-2q0ICemrdSJTsosZVIsUQjK5_NzJJ7IIxSSqFQ/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4k04afyff08M4mkvdSklgs7CnC2YF9ulo7mqwesQtWwhBKC5_3WTuuLhATRfspSYrqwPPb3ZXcEXBfZPxsrMsjyS1kP6CUQEr7vBfQcYycb_dK_Bf6K8jwsduOz_nUrJ5q4EE-jLj19q-nkr-2q0ICemrdSJTsosZVIsUQjK5_NzJJ7IIxSSqFQ/s16000/blog-3.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><p>I used my regular recipe and I didn't think the end result would differ so greatly, but it did. The frangipane filling is quite intense. Next time I'd add a layer of fig jam to the base before topping it with the hazelnut almond frangipane filling just to amp up the figgy quotient. It's what I'd planned to do but the figs I'd bought weren't quite ripe enough to make into jam. They were however a week later and I now have 2 pots of fig and earl grey jam lurking in my pantry. If you don't have fig jam, apricot jam would also be a lovely addition.</p></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hDhDzTZXWnGsmp0mRIaZqD6-tpu8M4ZjMCIaKXH-ql8usr207mDHC8LGzJzGqfKsQiOl9D5zCu2dgEjFSiLM0k4ZH8SQFoyJa8GiH0U9bXBptAzytvZ_qog1L9uKolB71sdrZGdvYbfAd3iNYWSyBjaEW3tiUDw9qnaVTR7FfQ79X0JE8iYg4w/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hDhDzTZXWnGsmp0mRIaZqD6-tpu8M4ZjMCIaKXH-ql8usr207mDHC8LGzJzGqfKsQiOl9D5zCu2dgEjFSiLM0k4ZH8SQFoyJa8GiH0U9bXBptAzytvZ_qog1L9uKolB71sdrZGdvYbfAd3iNYWSyBjaEW3tiUDw9qnaVTR7FfQ79X0JE8iYg4w/s16000/blog-6.jpg" /></a></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Here's the recipe for you which makes a 10 x33cm recatangular tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I_gKWP-RiygxDDy3jjbEA2sVR7l2zoUQIgXzdzCBmyq7CXVkzH-MHo4miQMTiMBwqOQqR5yBPdf7daYdY4T2iC8x7f9WItxAGPIWfoEcgAUYO08SHtvQuiirDc1K7TsGnokCP2Codf0KggolHKILXGjAa1BKsXr9E67YkfMknFcnIYQMdz1snw/s900/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5I_gKWP-RiygxDDy3jjbEA2sVR7l2zoUQIgXzdzCBmyq7CXVkzH-MHo4miQMTiMBwqOQqR5yBPdf7daYdY4T2iC8x7f9WItxAGPIWfoEcgAUYO08SHtvQuiirDc1K7TsGnokCP2Codf0KggolHKILXGjAa1BKsXr9E67YkfMknFcnIYQMdz1snw/s16000/blog-7.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>Fig hazelnut frangipane tart - makes one rectangular tart</span></div><div><span style="color: #666666; font-family: verdana;"><u>Pastry </u><br /></span><span style="color: #666666; font-family: verdana;">¼ cup icing sugar <br /></span><span style="color: #666666; font-family: verdana;">¼ cup almond meal<br /></span><span style="color: #666666; font-family: verdana;">1⅓ cups plain flour<br /></span><span style="color: #666666; font-family: verdana;">Pinch salt<br /></span><span style="color: #666666; font-family: verdana;">110 g (4 oz) cold unsalted butter, diced<br /></span><span style="color: #666666; font-family: verdana;">1 egg, lightly beaten<br /></span><span style="color: #666666; font-family: verdana;">Cold water</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Hazelnut and almond praline</u><br /></span><span style="color: #666666; font-family: verdana;">50g blanched hazelnuts<br /></span><span style="color: #666666; font-family: verdana;">50g blanched almonds<br /></span><span style="color: #666666; font-family: verdana;">50g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">1 tablespoon water</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Frangipane</u><br /></span><span style="color: #666666; font-family: verdana;">100g unsalted butter<br /></span><span style="color: #666666; font-family: verdana;">50g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">1 tsp vanilla<br /></span><span style="color: #666666; font-family: verdana;">1 egg</span></div><div><span style="color: #666666; font-family: verdana;">1 quantity hazelnut and almond praline<br /></span><span style="color: #666666; font-family: verdana;">1 tbs plain flour <br /></span><span style="color: #666666; font-family: verdana;">Pinch salt<br /></span><span style="color: #666666; font-family: verdana;">2 tsp rum</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Topping</u><br /></span><span style="color: #666666; font-family: verdana;">8 small figs, halved lengthwise<br /></span><span style="color: #666666; font-family: verdana;">1 tablespoon sugar</span><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Apricot jam to glaze</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Pastry</u><br /></span><span style="color: #666666; font-family: verdana;">To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg and sufficient cold water and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. Refrigerate the pastry for 30 minutes. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfwBim8G566zoXeF_lddgQw5MrUDZ9oC4RxaH1-swGFfH0MZw1oj4EM9CjMHukzl5hrhqQF47M9463S3fHHTRAM78mIJ-AIQl5qkFUoAAm0AvXqckGO3CXw0M9Yczd1IhqGxtOjaDtpggm5LEX73_HE5gVZkKLruJxasU_b8Ap29un2EFrBWw5w/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfwBim8G566zoXeF_lddgQw5MrUDZ9oC4RxaH1-swGFfH0MZw1oj4EM9CjMHukzl5hrhqQF47M9463S3fHHTRAM78mIJ-AIQl5qkFUoAAm0AvXqckGO3CXw0M9Yczd1IhqGxtOjaDtpggm5LEX73_HE5gVZkKLruJxasU_b8Ap29un2EFrBWw5w/s16000/blog-2.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Roll out the pastry thinly on a floured board then line a rectangular tart tin with the dough. Ease the dough into the flutes and trim the edges before returning the tart tin to the fridge while you prepare the filling. You won’t use all the pastry but it freezes well so just wrap any remaining pastry in plastic wrap and store in the freezer. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYX-G2-wPX7ssb0euA4G6xzVqrNwhljBdF_I7RXuUttYxVtmLh_EYxiGIyJl9QTBfiGeYKyvycspIoVAgkPlUHT3ZjImcHGuGW6qabfHx4WBp5l835W__66M00a_0CxBfiVV6-0yZVaIS4xKFCO7hI-oeO8r8Ilw0dvcmSg3iaq7KpJU8GkYVnbA/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYX-G2-wPX7ssb0euA4G6xzVqrNwhljBdF_I7RXuUttYxVtmLh_EYxiGIyJl9QTBfiGeYKyvycspIoVAgkPlUHT3ZjImcHGuGW6qabfHx4WBp5l835W__66M00a_0CxBfiVV6-0yZVaIS4xKFCO7hI-oeO8r8Ilw0dvcmSg3iaq7KpJU8GkYVnbA/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>For the hazelnut and almond praline, preheat the oven to 170°C, conventional. Place the nuts on a baking tray and toast them for 10-15 minutes or until golden brown. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Line a baking tray with baking paper and set it aside. In a small stainless-steel saucepan, heat the caster sugar and water over a low–medium heat, stirring occasionally using a heatproof spoon or spatula, until it has turned a deep shade of amber. Add in the nuts and stir to coat. Carefully tip the praline onto the baking tray, spread it out, and allow to cool completely. Once cool, break the praline into pieces and process the pieces in a small food processor until it forms a fine meal. Increase the oven temperature to 190°C, conventional.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Frangipane</u><br /></span><span style="color: #666666; font-family: verdana;">Cream the butter, sugar, and vanilla together until pale and fluffy. Mix in the egg followed by the flour, salt, the hazelnut praline and the rum. This should form a soft batter. You can also do this step in the food processor.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cJTUwpyiirqippmCzogGnkKX_fjOlnJHEiyQ-hLnCaIJMbEhX9erWqN5xyPxUcxpvNgEgU0htmhMdfPsar8gHiDHzYr8cJe3FFCpvcC771WgEHwzZBhvXPVTwpf0zHXAAGe2K8fYMqRGr6H52PQeliGHGCgCL7RqDM-Ro1SZUBw0rZ9_QnRs2g/s900/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cJTUwpyiirqippmCzogGnkKX_fjOlnJHEiyQ-hLnCaIJMbEhX9erWqN5xyPxUcxpvNgEgU0htmhMdfPsar8gHiDHzYr8cJe3FFCpvcC771WgEHwzZBhvXPVTwpf0zHXAAGe2K8fYMqRGr6H52PQeliGHGCgCL7RqDM-Ro1SZUBw0rZ9_QnRs2g/s16000/blog-8.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">To assemble the tart, remove the tart shell from the fridge. Cover the base of the tart with the frangipane filling. Smooth the top with a knife. Place the figs on top, cut side up, then sprinkle the figs with the sugar. Place the tart on a baking tray to catch any spills before placing in the preheated </span><span style="color: #666666; font-family: verdana;">190°C, conventional </span><span style="color: #666666; font-family: verdana;">oven. Bake for 50 minutes – 1 hours or until the filling is set and the pastry nicely browned. Remove from the oven and cool on a rack.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZpWjc6k0-awwBGq6-EZV39up5A_i3S06xjTKVfwhtGjSpDCtvgvK0qwiwGceUuUuMlgDeSE3MlCOQJE86Lt7IHRPGsYfHk-BZXxbTyH8tjDi3dKzfw0snKkU-Dlfg4Mi85io6Cz_8GRzHZ5eTMQK28F6OyZzdyvhD217n2eN5QgbEm1aYUQLdQ/s900/fig-hazelnut-tart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZpWjc6k0-awwBGq6-EZV39up5A_i3S06xjTKVfwhtGjSpDCtvgvK0qwiwGceUuUuMlgDeSE3MlCOQJE86Lt7IHRPGsYfHk-BZXxbTyH8tjDi3dKzfw0snKkU-Dlfg4Mi85io6Cz_8GRzHZ5eTMQK28F6OyZzdyvhD217n2eN5QgbEm1aYUQLdQ/s16000/fig-hazelnut-tart.jpg" /></a><div><span style="color: #666666; font-family: verdana;"><br /></span></div>When cold, glaze the top of the tart with some thinned, warmed apricot jam if desired. Unmould and cut into slices to serve.
</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">I enjoyed my slice with a dollop of cream then the next day I took the tart into work. Despite the absence of the fig jam, tt disappeared quickly, which is always a good sign. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><br /><span style="color: #666666; font-family: verdana;"><br /></span><p style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></p><p><span style="color: #666666; font-family: verdana;"></span></p><p><br /></p>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-89928828614969320642024-02-18T19:42:00.000+11:002024-02-19T05:11:32.077+11:00apricot and cream cheese galette<div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUa_dJbZmOeXWimMCvJm7QN52YHiOcBUl_JBFoPxx9Kc9D8css07951K4dCf14jVnAJ0IAIeJx98DbHvutNiicmqI1o4Z_zzrK1LVbDZ7Ph4NsdQJSPnZarqvlAZBv5zSYj9QdUXi8o1hcSijqBrzZJs1f9CrqIc7GmdxsgJIWaQ85s9NcZsa_w/s994/blog-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUa_dJbZmOeXWimMCvJm7QN52YHiOcBUl_JBFoPxx9Kc9D8css07951K4dCf14jVnAJ0IAIeJx98DbHvutNiicmqI1o4Z_zzrK1LVbDZ7Ph4NsdQJSPnZarqvlAZBv5zSYj9QdUXi8o1hcSijqBrzZJs1f9CrqIc7GmdxsgJIWaQ85s9NcZsa_w/s16000/blog-9.jpg" /></a></div><br />In 2022, I made a </span><a href="https://www.jillianleiboff.com/2022/02/apricot-and-cream-cheese-yeasted-cake.html"><span style="color: black;">yeasted apricot cake </span></a><span style="color: #666666;">and although I didn't love the texture I found the apricot and cream cheese topping a winner. I wrote at the time that it would make a fabulous filling for a galette. I planned to make it last year but time ran away with me, so here it is in 2024.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2JKhpsSFe6lgrYikR3SlI5ApIMdS0mhPN8X_JX8XOqq6sbAIZ13hBCsQ4jFjjsu-b_OkR53aaqjrIeUy5GdUdhU6OFZ6ijlsLmtmYsYtPJNPTbrw1rFSeLXWkPtgW0VpEL_N7rQVObBxL3mlUAITqGpaHf0EBj_T9cfPv6eZUaFf3tJfgmpTQw/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2JKhpsSFe6lgrYikR3SlI5ApIMdS0mhPN8X_JX8XOqq6sbAIZ13hBCsQ4jFjjsu-b_OkR53aaqjrIeUy5GdUdhU6OFZ6ijlsLmtmYsYtPJNPTbrw1rFSeLXWkPtgW0VpEL_N7rQVObBxL3mlUAITqGpaHf0EBj_T9cfPv6eZUaFf3tJfgmpTQw/s16000/blog-5.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div><span style="color: #666666; font-family: verdana;">Although it's stone fruit season here, apricots are always in short supply and usually quite expensive. Last week I found some not too expensive apricots in the fruit shop but when I brought them home, I'd not bought anywhere near enough to make the galette. I did however have a bag of apricot quarters in the freezer from last season so I pulled out the bag and set to work. I also found a batch of almond shortcrust pastry, so rather than making a batch of flaky pastry, I went with what I had. N</span><span style="color: #666666; font-family: verdana;">ext time I'd make the flaky pastry because the almond shortcrust pastry is</span><span style="color: #666666; font-family: verdana;"> a very short pastry making crimping impossible.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDcg5y0Oj_GdK_KfZftc-E8ZhSzo5MO9B1j76TB6-bg12n6wyPtVyCmIMZH8o3BqXyZsPsJANiGeRRs9cWTMiG5D4WIMyfvAdp_Y-w109i4YMPfok7KSJh6rIrPms80P4UPUVsa3SRXxqoEgK0_9WqSK1kdACtDt6jQGCE4HNkWzWtDOZWBuOWw/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDcg5y0Oj_GdK_KfZftc-E8ZhSzo5MO9B1j76TB6-bg12n6wyPtVyCmIMZH8o3BqXyZsPsJANiGeRRs9cWTMiG5D4WIMyfvAdp_Y-w109i4YMPfok7KSJh6rIrPms80P4UPUVsa3SRXxqoEgK0_9WqSK1kdACtDt6jQGCE4HNkWzWtDOZWBuOWw/s16000/blog-3.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>So I used pastry that wasn't ideal for the job and year old </span><span style="color: #666666; font-family: verdana;">frozen </span><span style="color: #666666; font-family: verdana;">apricots, so it all could have gone pear shaped, but the end result was absolutely delicious. As I wasn't sure the galette would work out, I only took a few photos.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A6Aso9N-JzvmHAvnwtv9tIT4b4HEE2R9dlh27c2JrHN6M_afwUnVemG1cCu8HhscaowYzlIyZXNcdbDRSW12uyCQx3OESerzDsW5Fouxy4JchxjfyXTIMQJ9iKFKJMkiQpp44zQSTzNVSILJD8n4_MX7jbtdW5avR92XvZdjqd4VmIa59jJz7w/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A6Aso9N-JzvmHAvnwtv9tIT4b4HEE2R9dlh27c2JrHN6M_afwUnVemG1cCu8HhscaowYzlIyZXNcdbDRSW12uyCQx3OESerzDsW5Fouxy4JchxjfyXTIMQJ9iKFKJMkiQpp44zQSTzNVSILJD8n4_MX7jbtdW5avR92XvZdjqd4VmIa59jJz7w/s16000/blog-8.jpg" /></a></div><br /><div><br /></div><div><span style="color: #666666; font-family: verdana;">Here's the recipe for you which makes a large galette which should yield 10-12 slices. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLTTfArRbRc61vi2lIeyNoH-ShbJH7gbKsV15XVGD2KR2Jqg6yn4cL3eYaJWPgWCrbV2yOxD4uSGUG2GWgx9J9_xDyffFceS9hOWg0xXWJr1F1LfghS2OpTqrk1quZGYsN-MjxYG0eDOvpiGdOxjsiuJ6CrdfGpRVaM9zxHvCVAOYw_TUuOPiAQ/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLTTfArRbRc61vi2lIeyNoH-ShbJH7gbKsV15XVGD2KR2Jqg6yn4cL3eYaJWPgWCrbV2yOxD4uSGUG2GWgx9J9_xDyffFceS9hOWg0xXWJr1F1LfghS2OpTqrk1quZGYsN-MjxYG0eDOvpiGdOxjsiuJ6CrdfGpRVaM9zxHvCVAOYw_TUuOPiAQ/s16000/blog-6.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Apricot and cream cheese galette - makes 10-12 slices<br /><u>Pastry </u><br />¼ cup icing sugar<br />¼ cup almond meal<br />175g plain flour<br />Pinch salt<br />110 g (4 oz) cold unsalted butter, diced<br />1 egg, lightly beaten</span></div><div><span style="color: #666666; font-family: verdana;"><u><br /></u></span></div><div><span style="color: #666666; font-family: verdana;"><u>Cream Cheese Filling</u><br />125g cream cheese at room temperature<br />1½ tbs caster sugar<br />1-2 tbs yoghurt or cream<br />½ tsp vanilla</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Apricot Filling</u><br />8 large or 16 small apricots, pitted and quartered<br />1½ tbs caster sugar<br />1 tsp finely grated lemon rind<br />1 tbs raw sugar</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Glaze</u><br />1-2 tbs apricot jam, warmed</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Pastry</u><br />To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add a little of the egg and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. Don’t discard any leftover egg as you’ll use this to egg wash the pastry.</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Method</u><br />Preheat the oven to 200°C, conventional. Have a pizza tray handy as you’ll use one on which to bake the galette. Roll the dough out thinly (3-4mm) on a piece of baking paper to make a circle about the size of the pizza tray then place the pastry lined baking paper onto the pizza tray. Centre an 8-9 inch cake tin in the middle of the pastry and press lightly to make an imprint in the pastry. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3BTRqVkDnVKT517tvuPhfzp2EOUFbbUe23AraqgtX6kBeC8UPUPkFI7Wz5HeRKXCI6CDWcmdYC1C3HtTVwhw-dmpSSV3_BMGADwWN3J1JI1Vc8ES9B-op0s6hHR83F7qf4HIZi0G22Wpwm8ANSkJF_8VcaLAglGsWaIZD5k-E1A4LLKY2zt9WA/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3BTRqVkDnVKT517tvuPhfzp2EOUFbbUe23AraqgtX6kBeC8UPUPkFI7Wz5HeRKXCI6CDWcmdYC1C3HtTVwhw-dmpSSV3_BMGADwWN3J1JI1Vc8ES9B-op0s6hHR83F7qf4HIZi0G22Wpwm8ANSkJF_8VcaLAglGsWaIZD5k-E1A4LLKY2zt9WA/s16000/blog-1.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Mix the cream cheese with the sugar, yoghurt or cream and vanilla then spread in a thin layer within the template on the pastry. Decoratively arrange the apricot slices over the cream cheese. In a small bowl combine the sugar with the lemon rind. Sprinkle the sugar mix over the fruit then gently fold the pastry over the apricots using the baking paper to help you. Brush the edges of the folded over pastry with the egg wash before sprinkling with the raw sugar.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqYX6rDN8OuvAxnvC0bP4zoMOMlivKjVPpz25Z-GNOPmF13zbzV9nX5Kruo7oiFeO0pRJO6uWxt9Kt-niAcIfeQaKqkSGUqifPlMIXUyKdl3maTWNOtLLZyEisWKtoRA_59jiaf9uAy6QvJ_aSkkXPheoIVLwzg5oZIBWKgmFF2bzZEsEvpe9Sw/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqYX6rDN8OuvAxnvC0bP4zoMOMlivKjVPpz25Z-GNOPmF13zbzV9nX5Kruo7oiFeO0pRJO6uWxt9Kt-niAcIfeQaKqkSGUqifPlMIXUyKdl3maTWNOtLLZyEisWKtoRA_59jiaf9uAy6QvJ_aSkkXPheoIVLwzg5oZIBWKgmFF2bzZEsEvpe9Sw/s16000/blog-2.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Place the galette on the bottom shelf of the oven and bake for 15 minutes, then place on the centre rack of the oven and bake for a further 25-35 minutes or until the galette is beautifully golden on top and the crust is crispy. When cooked, take the galette out of the oven and transfer it to a cooling rack. Let the galette cool a little before glazing the fruit with the apricot jam. Serve as is or topped with yoghurt, creme fraiche or ice cream.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nh10zPN16fEUYJ8XUyVPH495HXDjcrDtamtW8tcJCGk1ppTmHxPICBFxzUTcOWbZyEcvEzutIUBErrKrEpbjT5eSver1_drdHYoMBUIkqoIp_fNv9SjpG5fO8CsvfN1AcVpvEj9fSk8F9tnTCAzx-56wtur6pwgkWBxTzGNXYyi3dxb9fcL1fQ/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nh10zPN16fEUYJ8XUyVPH495HXDjcrDtamtW8tcJCGk1ppTmHxPICBFxzUTcOWbZyEcvEzutIUBErrKrEpbjT5eSver1_drdHYoMBUIkqoIp_fNv9SjpG5fO8CsvfN1AcVpvEj9fSk8F9tnTCAzx-56wtur6pwgkWBxTzGNXYyi3dxb9fcL1fQ/s16000/blog-4.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;">This is best served the day it's baked as the pastry softens when stored. The apricot filling was still quite tart, just how I like it, but if that's not for you then add another tablespoon or so of sugar to the apricots.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOaOobdqYFbjKhazeZHJkM8d8uRjZkgzdiFC8ehxK_GgKcKjCO-wbjhFN7Dhq2Ftm059s_Tm534fkVN9pHXCjkHE0K7HvDBxGYZGT5OsZSwLK2SY-2tJqo06-HpnzBKrTc4A0aZJ-97dqfTUdHa-6ZSF1EYhdRUUpfOOMlNcFiXfj-ALt4-MRUA/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOaOobdqYFbjKhazeZHJkM8d8uRjZkgzdiFC8ehxK_GgKcKjCO-wbjhFN7Dhq2Ftm059s_Tm534fkVN9pHXCjkHE0K7HvDBxGYZGT5OsZSwLK2SY-2tJqo06-HpnzBKrTc4A0aZJ-97dqfTUdHa-6ZSF1EYhdRUUpfOOMlNcFiXfj-ALt4-MRUA/s16000/blog-7.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div><div><br /></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-19912392493562209712024-02-11T19:09:00.000+11:002024-02-12T04:32:08.130+11:00passionfruit custard scrolls<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFoPzdbWI7dfyS-USrZqbM963U6X9e5EvCdypk2OVqcFgJheuzAiFFnLxtdn_Hkgxz6CC508fsV6uMiE4mrNjGEjQsByhD-LIEoEQE47I7CrnuU_mrEWid0fJBliRaz1uXxLLetfBtH6_F3zq5QiQUq33u_1mi3mKCtiJFmKIeBazfEmakBlkAw/s994/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFoPzdbWI7dfyS-USrZqbM963U6X9e5EvCdypk2OVqcFgJheuzAiFFnLxtdn_Hkgxz6CC508fsV6uMiE4mrNjGEjQsByhD-LIEoEQE47I7CrnuU_mrEWid0fJBliRaz1uXxLLetfBtH6_F3zq5QiQUq33u_1mi3mKCtiJFmKIeBazfEmakBlkAw/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Some recipes take longer than others to perfect. I first made a batch of passionfruit custard scrolls around 3 years ago and they were a disaster. I used custard as the filling, which then leaked all over the kitchen bench as I tried to roll up the dough. What was I thinking? I knew I needed to rethink my technique and decided to make a regular scroll and to fill the scroll with custard just before baking. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuVQqk7sL5C8OIDyzx9cwn2NBEdasMJYJdXRbCIBa1PPwfDngdETiT8DL3PpUcNeAmKbSTc8q2Jc1qPmMJVq54C3XifwgDN5vH8bUUq-QTNa9W6HgN53FOVEGUAvMP1RQk3CDCdUAWJusFNQt7wVEWtQDpvk6zOj4_C_G2McrXCW_kn8W2GLuLw/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuVQqk7sL5C8OIDyzx9cwn2NBEdasMJYJdXRbCIBa1PPwfDngdETiT8DL3PpUcNeAmKbSTc8q2Jc1qPmMJVq54C3XifwgDN5vH8bUUq-QTNa9W6HgN53FOVEGUAvMP1RQk3CDCdUAWJusFNQt7wVEWtQDpvk6zOj4_C_G2McrXCW_kn8W2GLuLw/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>When I searched online I found that custard filled scrolls made this way are popular in Norway, so I knew it was doable. </span><span style="color: #666666; font-family: verdana;">The recipe I've come up with is a bit of a patchwork quilt of a recipe. I used my favourite cinnamon bun dough from </span><a href="https://www.thevanillabeanblog.com/cinnamon-rolls/" style="font-family: verdana;"><span style="color: black;">Sarah Kieffer</span></a> <span style="color: #666666; font-family: verdana;">filled with lemon flavoured butter and sugar</span><span style="color: #666666; font-family: verdana;">; the custard filling comes from </span><a href="https://www.sugarsaltmagic.com/custard-danish-pastry/" style="font-family: verdana;"><span style="color: black;">sugar salt magic</span></a><span style="color: #666666; font-family: verdana;"> and the passionfruit icing from Stephanie Alexander.</span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhEIaxYwswPGi6PYODhaBAjjel0sjROpILpKfeX6yGPd5pP7-bdi2lDIY6AVb5jEj-G0g7PRxink7iE_hB54e8t0km7TagVj1Ms18uvIyg01zIXbGIg2j_hIyXjj2QvqY-6AzjbI_ZyQTakPwauAyRbX8SgMTHeo15Q3KHDOGjXXZ2sgNZkP5Fg/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhEIaxYwswPGi6PYODhaBAjjel0sjROpILpKfeX6yGPd5pP7-bdi2lDIY6AVb5jEj-G0g7PRxink7iE_hB54e8t0km7TagVj1Ms18uvIyg01zIXbGIg2j_hIyXjj2QvqY-6AzjbI_ZyQTakPwauAyRbX8SgMTHeo15Q3KHDOGjXXZ2sgNZkP5Fg/s16000/blog-3.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Here's the recipe for you which makes 8 scrolls. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQLWtSrec9yeyU7I3H3e9u5_mKd2mhx9fOyq1f5mfNjCyenhOzjVkce4Yc-ZSvbvM9ysfI9SRoe3eG3TuO-o7TN7gEd3_zl4pXjlIvC3UpiFKnugXC57eRepjHr7rGFQemS0oZD61UlkLmLCAAe1Xj7wR__bqvkBunYphdHQo6zfo6a9WP0ZRuw/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQLWtSrec9yeyU7I3H3e9u5_mKd2mhx9fOyq1f5mfNjCyenhOzjVkce4Yc-ZSvbvM9ysfI9SRoe3eG3TuO-o7TN7gEd3_zl4pXjlIvC3UpiFKnugXC57eRepjHr7rGFQemS0oZD61UlkLmLCAAe1Xj7wR__bqvkBunYphdHQo6zfo6a9WP0ZRuw/s16000/blog-7.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Passionfruit custard scrolls - makes 8<br /><u>Dough </u><br />1 tsp yeast<br />125 mls milk, lukewarm<br />30g honey<br />1 </span><span style="color: #666666; font-family: verdana;">room temperature </span><span style="color: #666666; font-family: verdana;">egg</span></div><div><span style="color: #666666; font-family: verdana;">1 tsp vanilla extract<br />2 cups (300g) plain flour <br />½ tsp salt<br />75g room temperature unsalted butter, cut into small pieces<br /><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Custard</u> </span></div><div><span style="color: #666666; font-family: verdana;">¾ cup full cream milk <br />1</span><span style="color: #666666; font-family: verdana;">½</span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">tbs caster sugar </span></div><div><span style="color: #666666; font-family: verdana;">1 tsp vanilla extract<br />1 slightly heaped tbs cornflour <br />1 egg yolk</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Filling</u><br />100g caster sugar<br />4 tsp grated lemon rind<br />Pinch salt<br />80g room temperature butter<br />1 tbs almond meal</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>To finish</u><br />2 tbs melted butter or cream</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Passionfruit Icing</u><br />1 cup icing sugar, sifted</span></div><div><span style="color: #666666; font-family: verdana;">pinch salt</span></div><div><span style="color: #666666; font-family: verdana;">50g unsalted butter<br /></span></div><div><span style="color: #666666; font-family: verdana;">2 passionfruit<br /><br /><u>Dough</u><br />Grease a large bowl and set to one side. Combine the yeast, milk and honey in a large liquid measuring cup and rest for 5 minutes or until foamy then stir in the egg and the vanilla.</span></div><div><span style="color: #666666; font-family: verdana;"><br />In the bowl of a stand mixer fitted with a paddle, mix the flour and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added (about 8 minutes) increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.</span></div><div><span style="color: #666666; font-family: verdana;"><br />Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Custard</u><br />Pour ½ cup of milk into a heavy based saucepan. Add the sugar then heat on low-medium heat until steaming, stirring regularly to dissolve the sugar. Remove from heat. (I did this step in the microwave.)</span></div><div><span style="color: #666666; font-family: verdana;"><br />In a bowl whisk together the remaining ¼ cup milk, egg yolk and cornflour until smooth and fully combined. While whisking, very slowly pour the hot milk mixture into the egg mixture in a slow but steady stream. Once everything is combined, return the mix to the saucepan. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Heat over medium heat, stirring with a whisk constantly, until it gets very thick and no longer settles into itself when you move it around. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets very thick. At this stage add the </span><span style="color: #666666; font-family: verdana;">vanilla. </span><span style="color: #666666; font-family: verdana;">Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature. Place in the fridge until needed. (</span><span style="color: #666666; font-family: verdana;">I made the custard in a plastic measuring jug in the </span><span style="color: #666666; font-family: verdana;">microwave and it only took 2 minutes on medium high, stirring every 30 seconds. The custard came out lovely and smooth so I didn't need to sieve the mixture.)</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2DknQLiePjXzJrsDKiWZ0dzZ7d9VpghkYvT2PsXKI_A_PXLg0ObsIS_ohDI8fdzCz5pyILGCYnuZvupcA_NSekIi3nKupaeiYajHCTws0_9lCbaHC2wU4s8-Uxoj-RLE7lhDcSXV1FoHd3esFtoss5OORlwg5CzT2WggZiOE3cKRK3XzTNXzdQ/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2DknQLiePjXzJrsDKiWZ0dzZ7d9VpghkYvT2PsXKI_A_PXLg0ObsIS_ohDI8fdzCz5pyILGCYnuZvupcA_NSekIi3nKupaeiYajHCTws0_9lCbaHC2wU4s8-Uxoj-RLE7lhDcSXV1FoHd3esFtoss5OORlwg5CzT2WggZiOE3cKRK3XzTNXzdQ/s16000/blog-1.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;"><u>Filling</u><br />Combine the sugar, lemon zest and a pinch of salt in a small bowl then using your fingers rub the lemon zest into the sugar. Add the remaining ingredients and mix with a spoon until you have a smooth paste.</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>To assemble</u><br />Flour a work surface and knead the dough 10 to 12 times to activate the gluten. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. Line a tray with baking paper and set to one side. </span></div><div><span style="color: #666666; font-family: verdana;"><br />Roll out the dough on a lightly floured surface to form an 8 x 12-inch rectangle. Spread the filling evenly out onto the dough then roll up firmly from the long edge. Using a very sharp knife or pastry wheel, cut the dough to form 8 rolls. Set the rolls on baking trays covered with baking paper, about 5 cm apart. Cover with a cloth and leave the rolls to rise in a warm place until they have doubled in size. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRjqKFEyy01WEpcK_mXadTEJuez2tcJGkIiqCAXU1X0Ebo5meAI-Tw_kAIl1xBpfOOSyijLvogPrfURsW6v9lKe6laUy0zeeNk9XEanslbiXUsu5rVdQ6-3IPfpHkrU7QAGkmZ5V4OcuLXnCCpnYee3InBAP7UOOmov-pGR7v_Wk_tk8b9fzXLA/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRjqKFEyy01WEpcK_mXadTEJuez2tcJGkIiqCAXU1X0Ebo5meAI-Tw_kAIl1xBpfOOSyijLvogPrfURsW6v9lKe6laUy0zeeNk9XEanslbiXUsu5rVdQ6-3IPfpHkrU7QAGkmZ5V4OcuLXnCCpnYee3InBAP7UOOmov-pGR7v_Wk_tk8b9fzXLA/s16000/blog-2.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br />Preheat the oven to 200°C, conventional. When the buns have risen, make a deep indentation in the centre of the buns with your fingers. </span><span style="color: #666666; font-family: verdana;">Loosen the custard by stirring vigorously with a spoon to remove any lumps that might have formed. </span><span style="color: #666666; font-family: verdana;">Fill the buns with a tablespoon of the custard filling then brush each roll with some melted butter or cream. Bake the rolls for 20 minutes on the centre rack or until the rolls are golden brown, rotating the pan halfway through. Allow to rest for 5-10 minutes before making the passionfruit icing. </span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Icing</u><br />Sift the icing sugar into a bowl, adding a pinch of salt. Melt the butter, then add it to the icing sugar followed by the</span><span style="color: #666666; font-family: verdana;"> passionfruit pulp. If the icing is looking a little too thick you can thin it out with some lemon juice or boiling water. Place the bowl </span><span style="color: #666666; font-family: verdana;">over hot water, then b</span><span style="color: #666666; font-family: verdana;">eat the icing for 1-2 minutes until shiny. Generously drizzle the icing over each bun.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6IjdrHDXhJj-OTU7LRLj8AnJ6QnU_kYPz20yOcwE4SZQBmuLyg4ir3T2nV0Hg2L5_w6ScFvZn0KzmBQFXTO0cVf9slZS2VeZB1wK9ucqPxsLZ51TL8D5iDrLiJI6B4uWGWq6NJRL-OZz1WPcFKPYv4VcCPsS30rrwbsuITOys-ORgxI7VxlAQ/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipw6IjdrHDXhJj-OTU7LRLj8AnJ6QnU_kYPz20yOcwE4SZQBmuLyg4ir3T2nV0Hg2L5_w6ScFvZn0KzmBQFXTO0cVf9slZS2VeZB1wK9ucqPxsLZ51TL8D5iDrLiJI6B4uWGWq6NJRL-OZz1WPcFKPYv4VcCPsS30rrwbsuITOys-ORgxI7VxlAQ/s16000/blog-7.jpg" /></a></div><br /><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">These are best served on the day they're made but can be frozen and defrosted.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtlAvtwX8rCWnrQUNF_dBmn3B5ZdKaYWcoefV_ZsvYxiBMjlTTAF6P5KctJpwmJcMsOvhwQ77553aqJqadcfnP01h9jr61jv2ROXGkIkRcK_5PWirq0IOmmnKrcofgR4MbWTm4D95NUelTj2AuUibc0NtvYLrXjp9ZFNUTgg2eV7UElqxuSySzQ/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtlAvtwX8rCWnrQUNF_dBmn3B5ZdKaYWcoefV_ZsvYxiBMjlTTAF6P5KctJpwmJcMsOvhwQ77553aqJqadcfnP01h9jr61jv2ROXGkIkRcK_5PWirq0IOmmnKrcofgR4MbWTm4D95NUelTj2AuUibc0NtvYLrXjp9ZFNUTgg2eV7UElqxuSySzQ/s16000/blog-8.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><p><br /></p><span style="color: #666666; font-family: verdana;">
I don't do Valentine's Day but food has always been my love language and these passionfruit custard scrolls are a perfect way to show your love.</span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kicthen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-31920979000313984632024-01-28T16:32:00.000+11:002024-02-05T05:11:52.527+11:00strawberry ricotta loaf<p style="text-align: left;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm7pysQJIlE7AHh5zr8DIjuRSlqqc_z7uXAfBfEppAE5xs1XW3nn2SkKc4MM1sON7W3v8K_vz0o3zR2-70Emv0Q2ol_VLAVgM3BVyXkriflWR7gnQYrvPKKJZRGqIo32B_U2YivCtggubPwPsgjKLem76WCgIQFbQ1z7osP8PCFgKklSMHdID6g/s900/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm7pysQJIlE7AHh5zr8DIjuRSlqqc_z7uXAfBfEppAE5xs1XW3nn2SkKc4MM1sON7W3v8K_vz0o3zR2-70Emv0Q2ol_VLAVgM3BVyXkriflWR7gnQYrvPKKJZRGqIo32B_U2YivCtggubPwPsgjKLem76WCgIQFbQ1z7osP8PCFgKklSMHdID6g/s16000/blog-7.jpg" /></a></span></div><span style="font-family: verdana;"><span style="color: #666666;"><p style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></p>Before Christmas I reserved a copy of Danielle Alvarez's new book, Recipes for a Lifetime of Beautiful Cooking, from the library. It finally arrived and I've been perusing it on my train journey home from work. I've bookmarked many recipes, but this recipe for </span><a href="https://daniellemalvarez.com/recipes/strawberry-ricotta-and-spelt-loaf"><span style="color: black;">a strawberry and ricotta loaf </span></a><span style="color: #666666;">stood out to me. It's made with spelt flour, which is a bit hard to find so I did a wholemeal/plain flour combination instead and I reduced the quantities to fit my handy-dandy half size loaf tin.</span></span><p></p><p style="text-align: left;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: justify;"><span style="color: #666666; font-family: verdana; text-align: left;">I've made a few strawberry topped cakes and sometimes the strawberries can dry out and get a bit tough during the baking process so I macerated the strawberry slices in a bit of sugar and lemon juice to keep them soft and juicy.</span></div><p></p><p style="text-align: left;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfbSuDBlbv6MmQM5WlBwOmgWQVmTHpmCfsC7yc1ZSKxfvabFh0oPYNKXpinSkH3K5EkeoLGiRYtvESm0Zj06iDNv5lYWzWzAOm3iw9ARPkMjwuIfx0V8e2E5DU1asII5g1-UVMBLenCDtqcwUX2-Uxtx6_ZATF1zFXMZWT6v4l8PI0bJdyFLyXQ/s994/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfbSuDBlbv6MmQM5WlBwOmgWQVmTHpmCfsC7yc1ZSKxfvabFh0oPYNKXpinSkH3K5EkeoLGiRYtvESm0Zj06iDNv5lYWzWzAOm3iw9ARPkMjwuIfx0V8e2E5DU1asII5g1-UVMBLenCDtqcwUX2-Uxtx6_ZATF1zFXMZWT6v4l8PI0bJdyFLyXQ/s16000/blog-3.jpg" /></a></span></div><span style="font-family: verdana;"><span style="color: #666666;"><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div>Here's the recipe for you which makes a small loaf cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></span><p></p><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiax8rHLakJNFJ4__LAJOPMIG-TTZROAnm2z9EodI6773M1pXda4YFefoq-8Ep4SbJcZf_mDOzACBxM5mDOzFq28ts5O8W7ADvZ0BSoF7sLLDGUqYCl9DnHuAIbaW02G5EAg9RqOMxUiPVlHs9Y2TqqIfgGP6QhwUpl08CKrf5kXeWZ5fAN82743w/s900/blog-5.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiax8rHLakJNFJ4__LAJOPMIG-TTZROAnm2z9EodI6773M1pXda4YFefoq-8Ep4SbJcZf_mDOzACBxM5mDOzFq28ts5O8W7ADvZ0BSoF7sLLDGUqYCl9DnHuAIbaW02G5EAg9RqOMxUiPVlHs9Y2TqqIfgGP6QhwUpl08CKrf5kXeWZ5fAN82743w/s16000/blog-5.jpg" /></a><br /><span style="color: #666666; font-family: verdana;"><br /></span><div><span style="color: #666666; font-family: verdana;">Strawberry and ricotta loaf <br /><u>Ingredients</u><br />150g flour (I used 40g wholemeal/110g plain flour)<br />1 tsp baking powder</span><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">pinch fine sea salt<br /></span><span style="color: #666666; font-family: verdana;">40ml milk<br /></span><span style="color: #666666; font-family: verdana;">65g ricotta<br /></span><span style="color: #666666; font-family: verdana;">2 eggs, at room temperature<br /></span><span style="color: #666666; font-family: verdana;">1 tsp vanilla extract<br /></span><span style="color: #666666; font-family: verdana;">165g strawberries <br /></span><span style="color: #666666; font-family: verdana;">2½ tsp lemon zest <br /></span><span style="color: #666666; font-family: verdana;">1 tsp lemon juice<br /></span><span style="color: #666666; font-family: verdana;">115g unsalted butter, at room temperature or slightly warmer (but not melted)<br /></span><span style="color: #666666; font-family: verdana;">150g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">1 tablespoon raw sugar</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Method</u><br /></span><span style="color: #666666; font-family: verdana;">Preheat the oven to 180°C conventional. Line a small loaf tin with baking paper, allowing the sides of the paper to extend past the edges of the tin.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Combine the flour, baking powder and salt in a bowl. In a separate bowl, combine the milk and ricotta. Set both bowls aside.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Crack the eggs into a small bowl (do not whisk) and add the vanilla extract. Set aside. Hull and chop half of the strawberries</span><span style="color: #666666; font-family: verdana;">. Place in a small bowl</span><span style="color: #666666; font-family: verdana;"> and combine them with the lemon zest and 1 tsp of the caster sugar. Hull and cut the remaining strawberries into rounds. Place in a small bowl, then sprinkle over 1 tsp of the caster sugar and the lemon juice. Set both lots of strawberries aside, keeping them separate.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPXUqTyMqqBfJNjs4OKxi1ZWK-U3kMJLCqGz0Yojau_Wap_khQhb2yMsW-AH5Z2CkFOz7r83zDFpEl0oItKPee4t2XKrNgAZTswNTJaHknyNCGwueu8tihZ_7B3y2XhzVO9K-t33NDHnYTbITikOYvRXoQfx7YgHVB_sicBu01oFhkqeVHn0TdQ/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPXUqTyMqqBfJNjs4OKxi1ZWK-U3kMJLCqGz0Yojau_Wap_khQhb2yMsW-AH5Z2CkFOz7r83zDFpEl0oItKPee4t2XKrNgAZTswNTJaHknyNCGwueu8tihZ_7B3y2XhzVO9K-t33NDHnYTbITikOYvRXoQfx7YgHVB_sicBu01oFhkqeVHn0TdQ/s16000/blog-1.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Put the butter and the remaining caster sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on a high speed until the mixture is light, fluffy and almost white in colour. This will take about 5–7 minutes. Stop the machine and scrape down the sides as needed.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">With the machine running, add the eggs, letting one slide in at a time, and waiting until each egg is fully incorporated before adding in the next.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCqPfxezt9mO8Oksq4E9gtD__-HVeWwAW9WIIsrg0n9_e_M0jn_mx9CAsCEb96t3TA8w7mrLu4FqsYHwl6vr5o3y6U26IVNRewACDrvOpC5nh0pKLLsBv-hcpHGW-aKGpIjpC2lGcTszSSuexPyYFzJgOnvXCBMtt7_9Bv-lWIOjx3roJxj0Pgg/s900/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCqPfxezt9mO8Oksq4E9gtD__-HVeWwAW9WIIsrg0n9_e_M0jn_mx9CAsCEb96t3TA8w7mrLu4FqsYHwl6vr5o3y6U26IVNRewACDrvOpC5nh0pKLLsBv-hcpHGW-aKGpIjpC2lGcTszSSuexPyYFzJgOnvXCBMtt7_9Bv-lWIOjx3roJxj0Pgg/s16000/blog-2.jpg" /></a></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>Stop the machine, add in half the flour mixture, and turn the machine on to low speed to just combine. Add in the milk-ricotta mixture and mix until combined. Stop the machine again and add in the remaining flour mixture. Return the machine to a low speed and mix until it all just comes together. Remove the bowl from the stand mixer and gently fold in the chopped strawberries and lemon zest.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaV4DH77Hx7nFR3dduvxI7fMlEX0H2R_zNP6K8mni3xUJ2PrKOR0S9m2IxnlPvQFK39mzunEZc6snGOC4jODn9MS731BJlPLZbnG8Rin6upelsweskGtJz-QyGD3PNjlE_l2B6w7awBNJI4bmpwsV-_swtHafgrXPIL3oZplqvhwD4ZlQoCb6Eg/s900/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaV4DH77Hx7nFR3dduvxI7fMlEX0H2R_zNP6K8mni3xUJ2PrKOR0S9m2IxnlPvQFK39mzunEZc6snGOC4jODn9MS731BJlPLZbnG8Rin6upelsweskGtJz-QyGD3PNjlE_l2B6w7awBNJI4bmpwsV-_swtHafgrXPIL3oZplqvhwD4ZlQoCb6Eg/s16000/blog-6.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Pour the batter into the tin; level the batter and top with the strawberry </span><span style="color: #666666; font-family: verdana;">rounds</span><span style="color: #666666; font-family: verdana;">. Sprinkle the raw sugar over the strawberries and bake on the centre rack of the preheated </span><span style="color: #666666; font-family: verdana;">180°C conventional oven </span><span style="color: #666666; font-family: verdana;">for 70–80 minutes,or until a skewer inserted into the centre of the cake comes out clean. Let the loaf cool in the tin before turning it out. Slice and serve.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDg0E6BQ2lX2zj8k1DcDMLgxCYaT6BYx5yK2MlhjWTarskwX4HA-6qpi4CfuKY5GRpbZ3bAQxbZFEzh5rCbEMkHaLE_EVNk4LZbvGdrlkpkG697dHXWCWE-cYWTREguQBLWO4bBct04qtzRobOQ1CYR_EvCwP0aFuptIC9phSQR2E1mHqKwG6dSQ/s994/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDg0E6BQ2lX2zj8k1DcDMLgxCYaT6BYx5yK2MlhjWTarskwX4HA-6qpi4CfuKY5GRpbZ3bAQxbZFEzh5rCbEMkHaLE_EVNk4LZbvGdrlkpkG697dHXWCWE-cYWTREguQBLWO4bBct04qtzRobOQ1CYR_EvCwP0aFuptIC9phSQR2E1mHqKwG6dSQ/s16000/blog-8.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I love ricotta cakes because they're always so tender with a lovely crumb and this cake was no exception. It was simply delicious and I can't wait to make the cake again using other fruits like blueberries, plums or rhubarb or even blood orange.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKyh8H4rRA4aRLlf7iPcGYA_Qm1iea_MsIr0CCIHAC1eBLOWlDGmbgV5tdhvM-pXkl0neAJAWBY7k-aSx1MN2PiKMxfEyhN1NOWyvJUJxqbBLv12qD4rPNYcyUigaBC2zV0LIZIXyTZMRqViQwGDP2NfdvNLcCcgJ2lfgcnD8R-IUU7bjf86nhA/s994/blog-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKyh8H4rRA4aRLlf7iPcGYA_Qm1iea_MsIr0CCIHAC1eBLOWlDGmbgV5tdhvM-pXkl0neAJAWBY7k-aSx1MN2PiKMxfEyhN1NOWyvJUJxqbBLv12qD4rPNYcyUigaBC2zV0LIZIXyTZMRqViQwGDP2NfdvNLcCcgJ2lfgcnD8R-IUU7bjf86nhA/s16000/blog-9.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Thanks for the recipe, Danielle.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">See you all again next week with some baking from my kitchen.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">jillian</span></div><p style="text-align: left;"><span style="color: #666666; font-family: verdana;"></span></p><div style="text-align: left;"><br /></div></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-20167591858686069142024-01-26T20:10:00.000+11:002024-01-29T05:39:39.999+11:00plum and olive oil cake<div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96YcyBchZbgKc8XFjqLsIJFrG9dWeh7AKC3Wvt1FYCQRDIvXbbzknD2N568H67m3HA1I0WrXPKFxjR3MziZb1Rq_x7m_PvvAyxU77y8iXfgkpmRya_mu7iWV-Nje1a1gTRsOz89ru9goT4YAPDQg6SAK8DOrXu-j4LB9jcZk6B3sPv7BIwM2LQw/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96YcyBchZbgKc8XFjqLsIJFrG9dWeh7AKC3Wvt1FYCQRDIvXbbzknD2N568H67m3HA1I0WrXPKFxjR3MziZb1Rq_x7m_PvvAyxU77y8iXfgkpmRya_mu7iWV-Nje1a1gTRsOz89ru9goT4YAPDQg6SAK8DOrXu-j4LB9jcZk6B3sPv7BIwM2LQw/s16000/blog-5.jpg" /></a></div><br />It's stone fruit season here, so I'm baking with them every chance I can get. I spied blood plums in the fruit shop and came home to make plum cake, but which recipe to use?</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNWjjGroubHDYTRsREXF04MT0rGptIjrpYSMvR2e0l76StukChDAV6ILgaUj5aHxKmxyDFWzhyphenhyphen4H6erfddiwTMlZoOVvlZcuqvBIywNe5L9xRP8DPszXPTGkQBaDmhai4IkkkXdQ6mcyPvF3mv14TQCgn4eCTAcAuX2NgH_mxXwTAgmMGv525mA/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNWjjGroubHDYTRsREXF04MT0rGptIjrpYSMvR2e0l76StukChDAV6ILgaUj5aHxKmxyDFWzhyphenhyphen4H6erfddiwTMlZoOVvlZcuqvBIywNe5L9xRP8DPszXPTGkQBaDmhai4IkkkXdQ6mcyPvF3mv14TQCgn4eCTAcAuX2NgH_mxXwTAgmMGv525mA/s16000/blog-8.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span><span style="color: #666666;">I decided to adapt a Silvia Colocca </span><a href="https://www.sbs.com.au/food/recipe/apricot-and-olive-oil-cake-torta-allolio-e-albicocche/38g8dc4au"><span style="color: black;">recipe</span></a><span style="color: #666666;">, using plums instead of apricots. The recipe is very easy to put together a makes a lovely tender cake. Here's the recipe for you which makes 8 slices. </span></span></span><span style="font-family: verdana;"><span style="background-color: white; color: #666666; text-align: justify;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by </span><span style="background-color: white; color: #1a1a1a; text-align: justify;"><span style="color: #666666;">20°C</span></span><span style="background-color: white; color: #666666; text-align: justify;">.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="background-color: white; color: #666666; text-align: justify;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhDgwqMoC12LJJCZjWynf-K1sCxQbi2RVRswwxEfnJgsEbe229x3ZBYDG7QtOa6nl_5tOXliQNOcBlX-kttGMqPBSWZq3qhN97AdCNupnsHRK01qtjjP5hyDcEwP2ghM2J-NjNg020JGwOnzgujhkFqPLVhZNegWEnqlsyBh3gm-REu-eQIiK4A/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUhDgwqMoC12LJJCZjWynf-K1sCxQbi2RVRswwxEfnJgsEbe229x3ZBYDG7QtOa6nl_5tOXliQNOcBlX-kttGMqPBSWZq3qhN97AdCNupnsHRK01qtjjP5hyDcEwP2ghM2J-NjNg020JGwOnzgujhkFqPLVhZNegWEnqlsyBh3gm-REu-eQIiK4A/s16000/blog-4.jpg" /></a></div><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><u>Plum and olive oil cake </u><br />6-8 plums, deseeded and quartered<br />150g caster sugar, reserve 1 tbs<br />2 eggs, lightly beaten<br />finely grated zest of 1 lemon<br />1 tsp vanilla extract<br />100 ml oil (I used a combination of extra virgin olive and canola oil)<br />1⅓ cups (200 g) self-raising flour <br />½ tsp bicarbonate of soda<br />Pinch salt<br />⅓ cup milk<br />¼ cup flaked almonds, for sprinkling</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Method</u><br />Preheat the oven to 180°C, conventional. Grease and line a 20 cm square tin with baking paper.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Sprinkle the sliced plums with a tbs of caster sugar and set to one side. In a medium bowl, using a balloon whisk combine the beaten eggs with the remaining sugar, lemon zest and vanilla extract. Slowly drizzle in the oil and whisk until well combined. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0jJUigJTkGibk7NkTqEp-kODSxg17fIpinJwG6wILuAPHAOO7Bp1G5ZNjIzDc1tmcm_xABKCwNrGGyXWX0Zr6FGyvEc6zPXO6rOqSLLr1mW_-2M6_-bNSNvtzq_YoYatn6rnlwNbYtNiAv-xuUeGBAXSJ56FFAnz9DmgTwL9f4FQicIrDV5raw/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0jJUigJTkGibk7NkTqEp-kODSxg17fIpinJwG6wILuAPHAOO7Bp1G5ZNjIzDc1tmcm_xABKCwNrGGyXWX0Zr6FGyvEc6zPXO6rOqSLLr1mW_-2M6_-bNSNvtzq_YoYatn6rnlwNbYtNiAv-xuUeGBAXSJ56FFAnz9DmgTwL9f4FQicIrDV5raw/s16000/blog-1.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br />Sift the flour, the bicarbonate of soda and salt into a small bowl. Add to the egg mixture in batches alternating with the milk and whisk to form a smooth loose batter. Pour the batter into the prepared tin and arrange the plum slices on top any way you like because they will sink to the bottom of the cake as it cooks. Sprinkle with the flaked almonds and bake for 45 minutes or until golden and a skewer inserted into the middle of the cake comes out clean.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_MMjAmx7wLqTjPwF8GEb9uNqid2CTk9ujBWiGh2I6oc2Mn1a-LZ-P-zU8RGErmjK2j9RV8mDYyvuaVd0Se7WSuCo-HTlJAAjohvUOgpZas6DXqnvXMuY-655ryTudOOOA1tIwrIzfcdhNEk8EFCa9R5IkcAUI1r2XKdRvSlUIpA_pRzZjEXmbA/s994/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_MMjAmx7wLqTjPwF8GEb9uNqid2CTk9ujBWiGh2I6oc2Mn1a-LZ-P-zU8RGErmjK2j9RV8mDYyvuaVd0Se7WSuCo-HTlJAAjohvUOgpZas6DXqnvXMuY-655ryTudOOOA1tIwrIzfcdhNEk8EFCa9R5IkcAUI1r2XKdRvSlUIpA_pRzZjEXmbA/s16000/blog-2.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Cool in the tin then turn out onto a wire rack and cool at room temperature for 1 hour before cutting into 8 slices.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMCR7gCjSAjbk4VFgqC7DbfUxThiwtN7uYuEZtPZoNpIw32J8SXsB9FM5YXIOeEj3DlVkO9gqOf0Q-C1_IiqrZqMM_vupPuCC0guRxZsiCTvmUbaIG-x5foHW-VXf0h7U7y0AdorFQ9pCqgcGzqEewMANaKqr50Bo0Q06e_G3-smvoLM7uf0vzg/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMCR7gCjSAjbk4VFgqC7DbfUxThiwtN7uYuEZtPZoNpIw32J8SXsB9FM5YXIOeEj3DlVkO9gqOf0Q-C1_IiqrZqMM_vupPuCC0guRxZsiCTvmUbaIG-x5foHW-VXf0h7U7y0AdorFQ9pCqgcGzqEewMANaKqr50Bo0Q06e_G3-smvoLM7uf0vzg/s16000/blog-7.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><p style="text-align: left;"><span style="color: #666666; font-family: verdana;"> </span></p><div style="text-align: left;"><br /></div><span style="color: #666666; font-family: verdana;">
Easy to make and even easier to eat.</span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-40983678517496207832024-01-21T16:09:00.004+11:002024-01-22T05:49:32.008+11:00mango passionfruit lamingtons<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyF-ZVHr5ev_12XAH1jtNjJ0pgmCNCPt-2SkB9udxHMpw_nefQRsnJnWQCC5H4D8XuswDx4QmEWLAxVJAiAoeEtnD024F2VnP-htP27st4rvQMrZN5qvFMLn99m4_hIg5sGbGbQIj3o9p8kOrGmw2DTrrjEW6CYmmqa2g7zA4CdhKUpdhUmrPJTA/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyF-ZVHr5ev_12XAH1jtNjJ0pgmCNCPt-2SkB9udxHMpw_nefQRsnJnWQCC5H4D8XuswDx4QmEWLAxVJAiAoeEtnD024F2VnP-htP27st4rvQMrZN5qvFMLn99m4_hIg5sGbGbQIj3o9p8kOrGmw2DTrrjEW6CYmmqa2g7zA4CdhKUpdhUmrPJTA/s16000/blog-7.jpg" /></a></div><br /><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;"><br /></span></div><div><span style="background-color: white; font-family: verdana; text-align: justify;"><span style="color: #666666;">It's become a tradition on the blog to make something lamington inspired for Australia Day. Last year I made </span><a href="https://www.jillianleiboff.com/2023/01/raspberry-lamingtons.html"><span style="color: black;">raspberry lamingtons</span></a><span style="color: #666666;">; this year I made a batch of tropical flavoured mango and passion fruit lamingtons.</span></span></div><div><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEHoZLMsBTUSCHUYvy2JmcHLqeuMSarY_1JLFz7OrtF01n7crSP4qwQh_pkOfGukyrn_mTq4fll_MHOpK-1vOsJByMy5bXSqs60YQPjxeqOW_7OkzKFIB4RbQc8HYDDi1uxP4yedL7XRDah5vzACrSMmeGYt4IZEPH3YqioktwNkWWO8cCIySNw/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEHoZLMsBTUSCHUYvy2JmcHLqeuMSarY_1JLFz7OrtF01n7crSP4qwQh_pkOfGukyrn_mTq4fll_MHOpK-1vOsJByMy5bXSqs60YQPjxeqOW_7OkzKFIB4RbQc8HYDDi1uxP4yedL7XRDah5vzACrSMmeGYt4IZEPH3YqioktwNkWWO8cCIySNw/s16000/blog-4.jpg" /></a></div><br /><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;"><br /></span></div><div><span style="background-color: white; font-family: verdana; text-align: justify;"><span style="color: #666666;">I used the brown butter sponge recipe from </span><a href="https://www.broadsheet.com.au/melbourne/food-and-drink/article/beatrix-lamington-recipe"><span style="color: black;">Beatrix Bakes </span></a><span style="color: #666666;">and dipped the lamingtons in mango jelly inspired by this recipe </span><a href="https://www.taste.com.au/recipes/mango-framingtons/386ab11e-4bce-4da4-a0c5-16d25f27eb11"><span style="color: black;">here</span></a><span style="color: #666666;">. The cakes were sandwiched with passionfruit curd and unsweetened whipped cream. </span></span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">If making curd isn't your thing, just buy some lemon curd and stir through some passionfruit pulp. </span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">The lamingtons are best made over 2 days giving time for the cakes to firm up before they're dipped.</span></div><div><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;"><br /></span></div><div><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">Here's the recipe for you which makes 12 lamingtons. </span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by </span><span style="background-color: white; color: #1a1a1a; font-family: verdana; text-align: justify;"><span style="color: #666666;">20°C</span></span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">. </span><span style="color: #666666; font-family: verdana;">The cake and curd should be made the day ahead and the mango jelly prepared a few hours before dipping the lamingtons.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IVseuDjzbPWw5oOWE_xWfFXtPItUbWFoySrpjqF-ckIVtWIbuA4EEfNyoQ62ZxgmEWaUogYEPDufuYEqdhRz2VKifOtQaQeBwZrPlzLSzsKrtLzynQvPZ6x_1HWpRkdL3sh-Zns9mL0fr3oS-YR5pcQY7pjVmfsP1CUW6G2is16VE3UCaDo7SA/s905/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="905" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IVseuDjzbPWw5oOWE_xWfFXtPItUbWFoySrpjqF-ckIVtWIbuA4EEfNyoQ62ZxgmEWaUogYEPDufuYEqdhRz2VKifOtQaQeBwZrPlzLSzsKrtLzynQvPZ6x_1HWpRkdL3sh-Zns9mL0fr3oS-YR5pcQY7pjVmfsP1CUW6G2is16VE3UCaDo7SA/s16000/blog-5.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;"><u>Mango passionfruit lamingtons – makes 12</u></span></div><div><span style="color: #666666; font-family: verdana;"><u>Brown butter sponge</u><br /></span><span style="color: #666666; font-family: verdana;">160g plain flour<br /></span><span style="color: #666666; font-family: verdana;">½ tsp salt<br /></span><span style="color: #666666; font-family: verdana;">4 room temperature eggs <br /></span><span style="color: #666666; font-family: verdana;">150g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">85g unsalted butter<br /></span><span style="color: #666666; font-family: verdana;">1 tsp vanilla extract</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Passionfruit Curd</u><br /></span><span style="color: #666666; font-family: verdana;">2 eggs<br /></span><span style="color: #666666; font-family: verdana;">60 ml passion fruit pulp, reserve 1 tbs<br /></span><span style="color: #666666; font-family: verdana;">60 ml lemon juice<br /></span><span style="color: #666666; font-family: verdana;">80g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">60g unsalted butter, softened and cut into small cubes</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Mango Jelly</u><br /></span><span style="color: #666666; font-family: verdana;">1 mango, peeled<br /></span><span style="color: #666666; font-family: verdana;">85g pkt mango jelly crystals<br /></span><span style="color: #666666; font-family: verdana;">250mls boiling water</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Topping and filling</u> <br /></span><span style="color: #666666; font-family: verdana;">1 cup each shredded coconut and desiccated coconut <br /></span><span style="color: #666666; font-family: verdana;">½ cup passionfruit curd<br /></span><span style="color: #666666; font-family: verdana;">300ml thickened cream, lightly whipped with ½ tsp vanilla bean paste</span></div><div><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Sponge</u><br /></span><span style="color: #666666; font-family: verdana;">Preheat the oven to 180°C, conventional. Grease and flour the 12 holes in a friand pan. Set aside while making the cake batter.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Sift the flour with the salt onto a piece of baking paper and set to one side. Over a pot of barely simmering water, heat the sugar and the eggs in the mixer bowl until they are hot to the touch. Pop the mixer bowl onto the stand mixer or use an electric hand whisk and whisk for 8 minutes on a medium/high speed until the egg mix is pale, fluffy and can hold a peak. While this is whisking, brown the butter. Either heat the butter in a saucepan over a low heat until the butter starts to turn a toasty brown or do this step in a covered bowl in the microwave. It usually takes about 5 minutes on high in the microwave but check every minute or so. You should have about 75g of browned butter. Remove from heat, add the vanilla and set aside. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmWcE0baMpD3q3K7od5a9VlT4KEHgVpx9WaN0WjluqikGiBK5Fai5w8ZiGqeeOXktG-iwu57B123mkn09NbORQUBc3aN9KoG1rRFpjieveO9aeCPvjvJ41rDfto5RlNifjsaOnjTRmzTKJExgzY6U8HZtEmYaXRVuoyVTfy7ZgvnYM0sV13Ao4g/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmWcE0baMpD3q3K7od5a9VlT4KEHgVpx9WaN0WjluqikGiBK5Fai5w8ZiGqeeOXktG-iwu57B123mkn09NbORQUBc3aN9KoG1rRFpjieveO9aeCPvjvJ41rDfto5RlNifjsaOnjTRmzTKJExgzY6U8HZtEmYaXRVuoyVTfy7ZgvnYM0sV13Ao4g/s16000/blog-1.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Gently scrape the egg mix into a wide, large-ish mixing bowl. Sift over half the flour/salt mix and gently fold in with a whisk, turning the mix over while spinning the bowl slowly. Fold in the remaining sifted flour until it has been fully incorporated. Slowly pour in the warm melted butter mix and fold in. Divide among the friand holes and bake for 20 minutes or until light golden and a skewer inserted in the centre comes out clean. Cool slightly, then cut around each friand to release before turning out onto a wire rack to cool completely. Once cool, refrigerate overnight in a sealed tin. </span><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Passionfruit curd</u><br /></span><span style="color: #666666; font-family: verdana;">To make the passion fruit curd, place the eggs, passionfruit pulp, lemon juice and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes, until thick, then remove from the heat. You can also do this in a heatproof bowl in the microwave. Microwave on medium for 4-6 minutes, stirring every minute or until thickened. Pass the mixture through a sieve and whisk in the butter. Spoon through the reserved passionfruit pulp. Leave to cool before storing in a sealed container in the fridge.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Mango jelly</u> – you’ll need to start this process an hour or two before dipping.<br /></span><span style="color: #666666; font-family: verdana;">Put the cakes into the freeze before making the jelly. Process the flesh of 1 mango until smooth to give about 2/3 cup. Combine the jelly crystals in a bowl with 1 cup (250ml) boiling water, stirring to dissolve crystals. Stir in mango pulp. Chill until jelly starts to set around the edge of the bowl.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztrWHE_9mh6AmO6G9TxO_S69PGbkw7QNrWkIEpD-9M8BkO6-EC7GogGEI-KBjOfD_d88A6Bc08PgvF74kz074TFy5-WkORfYb2HPdZc-wN6D9FUPR367jpmaVnmNNLqZMMxoQxA4mMg0d-Z5HsLgjiiLm6hIkR8PqTLKt9nMkM_1W0kr9Yvc_VA/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztrWHE_9mh6AmO6G9TxO_S69PGbkw7QNrWkIEpD-9M8BkO6-EC7GogGEI-KBjOfD_d88A6Bc08PgvF74kz074TFy5-WkORfYb2HPdZc-wN6D9FUPR367jpmaVnmNNLqZMMxoQxA4mMg0d-Z5HsLgjiiLm6hIkR8PqTLKt9nMkM_1W0kr9Yvc_VA/s16000/blog-2.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;"><u>Assembly</u><br /></span><span style="color: #666666; font-family: verdana;">Once that’s done, set up a dunking station with your sponges, bowl of jelly, a wire rack, a small bowl of cold water (this has great non-stick properties), a tray of mixed coconut, and a resting tray for the completed lamingtons.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">If the cakes have risen slightly, slice off the tops to give a flat surface. Dip each lamington into the jelly mixture, place on a wire rack over the jelly bowl to drain off any excess jelly. Dip your fingers in the cold water and pick up the lamington and place in the coconut and then roll the lamington in the coconut. Place the lamingtons on the resting tray then refrigerate for about 1 hour, or until the lamingtons have set. Refresh the coconut as needed.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_MbuDDqQiy4ndPgBiQY4xkiBzAMpPpT_jqlCpfv6KZnrkNY912xzlaap98Alsz6Pm8vrZv8NBK1nZ2X45Abt0tkxQr39W9Ts5EqvJFRZvduJj-YdmcUxlee9AOpito1BWHFk19iDJv0d36zuNgGlOpGCFUt4ehx6lzwOpgL0LdBzJHvr92NKRw/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_MbuDDqQiy4ndPgBiQY4xkiBzAMpPpT_jqlCpfv6KZnrkNY912xzlaap98Alsz6Pm8vrZv8NBK1nZ2X45Abt0tkxQr39W9Ts5EqvJFRZvduJj-YdmcUxlee9AOpito1BWHFk19iDJv0d36zuNgGlOpGCFUt4ehx6lzwOpgL0LdBzJHvr92NKRw/s16000/blog-3.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">When dry, cut the cakes in half horizontally. Spread one half with curd (1-2 tsp each); pipe or spoon the whipped cream on top and then sandwich together. Repeat with remaining cakes. Store in an airtight container in the fridge for up to 2-3 days.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0GymquaAT0MjF7o8liBnZqNJz46uVD3LUWqI36opQSc-Y2kw_Ye_EPd3aMchyphenhyphendk0HjtljTD9g58Iysg2oLaQTksFe13ItVsuwKu9qsPbcjQR1dzkb7P2pQ5GDocbyq1IfmcYs2GSJauK0sbNr-q3tMDegDYu55-n5V9QTBY2ZcGlRoGfLdl30Q/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0GymquaAT0MjF7o8liBnZqNJz46uVD3LUWqI36opQSc-Y2kw_Ye_EPd3aMchyphenhyphendk0HjtljTD9g58Iysg2oLaQTksFe13ItVsuwKu9qsPbcjQR1dzkb7P2pQ5GDocbyq1IfmcYs2GSJauK0sbNr-q3tMDegDYu55-n5V9QTBY2ZcGlRoGfLdl30Q/s16000/blog-6.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><p><br /></p><p><br /></p><span style="color: #666666; font-family: verdana;">
See you all again next week with some more baking from my kitchen. </span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-46511344477125339252024-01-15T06:48:00.001+11:002024-01-18T21:13:16.298+11:00cherry bakewell slice<div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZcJHVaHeakUCUuq7ezXFbZyI7BMK-5046YV8QBrSt-SKvyCxspc4BJob0kCrEaNhlwYjz1sPXVJiIxp9D3i884aSG2LF1CGLHjFPCL0G2QHyg2DaQCSeyBFDYoJPpidGlEFsbOcpzxods4EvUNSGab3jPoU1apLlfXUf3ua1khz_Cx0CFnPspQ/s900/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZcJHVaHeakUCUuq7ezXFbZyI7BMK-5046YV8QBrSt-SKvyCxspc4BJob0kCrEaNhlwYjz1sPXVJiIxp9D3i884aSG2LF1CGLHjFPCL0G2QHyg2DaQCSeyBFDYoJPpidGlEFsbOcpzxods4EvUNSGab3jPoU1apLlfXUf3ua1khz_Cx0CFnPspQ/s16000/blog-6.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span><span style="font-family: verdana;"><br /><br /><span style="color: #666666;">I did a deep dive into the pantry at my Father's house and unearthed some cherry conserve. I put my thinking cap on and decided to make a Cherry Bakewell Slice. I'd already bookmarked the </span><a href="https://www.vogue.co.uk/arts-and-lifestyle/article/claire-ptak-love-is-a-pink-cake"><span style="color: black;">Bakewell Bars recipe</span></a> <span style="color: #666666;">from Claire Ptak's new cookbook, Love is a Pink Cake, so I set to work adapting it for the only tin I'd brought with me, a 16cm round springform pan.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs8MLdYLtbfKwZSCyvZVTgS__N5Vk1trZPbSikDRJdh2tmZ_irKYdLCydRaooVF79e94XC0VjeprUVldklRDKFmwOefLLq9qE4xu7hFtI3dX4UFUM6aCVBn1aLTBnLxVxxF9fewBpVvgn8gZ1pWbK5-WGDmeanTHCKKhKr96g-HCvvl0Xz7wMmw/s994/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs8MLdYLtbfKwZSCyvZVTgS__N5Vk1trZPbSikDRJdh2tmZ_irKYdLCydRaooVF79e94XC0VjeprUVldklRDKFmwOefLLq9qE4xu7hFtI3dX4UFUM6aCVBn1aLTBnLxVxxF9fewBpVvgn8gZ1pWbK5-WGDmeanTHCKKhKr96g-HCvvl0Xz7wMmw/s16000/blog-2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span><span style="color: #666666; font-family: verdana;">Some recipes are easy to downsize. This recipe is about 1/3 of the original recipe but when making it, I thought the shortbread layer was a little too generous, so I've reduced the quantity a little.</span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Here's the recipe for you which makes 8-12 slices. </span></span><span style="font-family: verdana;"><span style="background-color: white; color: #666666; text-align: justify;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by </span><span style="background-color: white; color: #1a1a1a; text-align: justify;"><span style="color: #666666;">20°C</span></span><span style="background-color: white; color: #666666; text-align: justify;">.</span></span></div><div><span style="font-family: verdana;"><span style="background-color: white; color: #666666; text-align: justify;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14Nnm8OE2CQxST8Lw_ipkA0zBM8fEXmC-x_PjnkgK5lTsrwMVez5NILkr9lKrHVNbaqDyGInZ_JbhpcZU1gwuTlLoe6z789Ikq2AbfPyMJ6Eqe4z4YSBX2Cyy33fkx8YR3m6K-QUHUXoiO055c1cDU3IKWH5FVAAcUoipxAkeOUj1jAhedNGSHw/s994/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14Nnm8OE2CQxST8Lw_ipkA0zBM8fEXmC-x_PjnkgK5lTsrwMVez5NILkr9lKrHVNbaqDyGInZ_JbhpcZU1gwuTlLoe6z789Ikq2AbfPyMJ6Eqe4z4YSBX2Cyy33fkx8YR3m6K-QUHUXoiO055c1cDU3IKWH5FVAAcUoipxAkeOUj1jAhedNGSHw/s16000/blog-4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: #666666; text-align: left;">Cherry Bakewell Slice - makes 8 - 12 slices</span></div></span></div><div><span style="color: #666666; font-family: verdana;"><u>Base</u><br /></span><span style="color: #666666; font-family: verdana;">60g unsalted butter, cold, cubed </span><span style="color: #666666; font-family: verdana;"><br />30g icing sugar</span></div><div><span style="color: #666666; font-family: verdana;">½ tsp vanilla extract</span></div><div><span style="color: #666666; font-family: verdana;">75g plain flour</span><span style="color: #666666; font-family: verdana;"><br />pinch salt<br />100g good-quality cherry jam</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Topping</u><br />80g unsalted butter, softened<br />80g caster sugar<br />½ tsp vanilla extract<br />pinch fine sea salt<br />1 egg + 1 tbs egg white or milk<br />50g almond meal (I used a mix of whole almond meal and blanched)<br />30g plain flour<br />½ tsp baking powder</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Icing</u></span></div><div><span style="color: #666666; font-family: verdana;">1 tsp melted butter<br />100g icing sugar</span></div><div><span style="color: #666666; font-family: verdana;">15 mls fresh lemon juice</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><u style="color: #666666; font-family: verdana;">To decorate</u><span style="color: #666666; font-family: verdana;"><br />fresh or preserved cherries</span></div><div><span style="color: #666666; font-family: verdana;"> <br /><u>Method</u><br />Preheat the oven to 160°C fan/180°C, conventional. Grease, flour and line the base of a 16cm springform tin with baking paper.</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Base</u></span></div><div><span style="color: #666666; font-family: verdana;">Combine all the ingredients in a food processor and blitz until the mixture has just come together into a ball. Press the pastry evenly into the prepared tin. Bake for 15-20 minutes until golden brown, then remove from the oven. Let the base cool for 10 minutes before spreading the jam gently over the top.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPfGN5g0VUyLHqp4iEwhWu324wTZBou1fwbEa_EsdvUqIA4VDD8NE2g2C_Vv2OrCdtn2xKibwzc4AtFa-A4tiMxOVhP3rjPmb3Ip1OdjvImiTuuRcYR5ExjdBq6_3Tk5C-23ViklDllpNoRsmRYhHNrfAIC26MH7fSOXQrq44KLp2z_ZhX5CtJQ/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPfGN5g0VUyLHqp4iEwhWu324wTZBou1fwbEa_EsdvUqIA4VDD8NE2g2C_Vv2OrCdtn2xKibwzc4AtFa-A4tiMxOVhP3rjPmb3Ip1OdjvImiTuuRcYR5ExjdBq6_3Tk5C-23ViklDllpNoRsmRYhHNrfAIC26MH7fSOXQrq44KLp2z_ZhX5CtJQ/s16000/blog-1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;"><u>Topping</u></span></div><div><span style="color: #666666; font-family: verdana;">Beat the butter and sugar together until creamy but not fluffy. Add the extract, salt, eggs and egg white (or milk), then beat well. Stir in the almond meal, flour and baking powder just to combine. Dollop this over the jam – don’t worry about spreading it evenly as it will melt into place in the oven and spreading it can cause the jam to get mixed in rather than remaining in its own layer. Return to the oven for 30-40 minutes, or until golden and set. Allow to cool for 20 minutes.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ_dyIWO_j3iAfHi8187x2MJA-S78sko4xIlnHdiF7CPOMzjzsCdbVpMzuipDe7Bm3CFoBn3aFFT0_jAKbHXsx68kVlyMjLu-hZReQrYbm3dMw9nNkDShug_NXhOD7V98OiYtwOxNF3wBWFhf47l1_99bMusuCZOPPGbNaXdPLXn1zwOhYbOy-A/s900/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZ_dyIWO_j3iAfHi8187x2MJA-S78sko4xIlnHdiF7CPOMzjzsCdbVpMzuipDe7Bm3CFoBn3aFFT0_jAKbHXsx68kVlyMjLu-hZReQrYbm3dMw9nNkDShug_NXhOD7V98OiYtwOxNF3wBWFhf47l1_99bMusuCZOPPGbNaXdPLXn1zwOhYbOy-A/s16000/blog-5.jpg" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;"><u>Icing</u><br />In a small bowl, whisk together the melted butter and icing sugar. Add sufficient lemon juice to make a smooth, thick paste. Spread this glaze over the cooled Bakewell slice, decorate with cherries and then slice into 8-12 pieces.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tJyqFlqcVJyzCJmM9UrzyqfM2pOXLap88vg-qofRnxUn1CIGvHYcEgDPDjjiLd6s67yfUH9m_fym3UP6ek9ymJQYMrDjxUNbwEWt7jr_uof_8LnCfgfEkbvs90nJtXEF5Ud7-FpmjNkuakyJL5f6S0rROMszFz81S4NVsoCyy8L2oQ2TQFUewg/s994/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tJyqFlqcVJyzCJmM9UrzyqfM2pOXLap88vg-qofRnxUn1CIGvHYcEgDPDjjiLd6s67yfUH9m_fym3UP6ek9ymJQYMrDjxUNbwEWt7jr_uof_8LnCfgfEkbvs90nJtXEF5Ud7-FpmjNkuakyJL5f6S0rROMszFz81S4NVsoCyy8L2oQ2TQFUewg/s16000/blog-7.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;">I found 2 versions of this recipe online, one with icing and one without. I found the icing made the slice a little too sweet so I'm looking forward to trying the second version where the slice is topped with flaked almonds.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QxS2mZ2XD2cMfBML6wECzzPYsq21Oowag0-KQ6Fylt6Y9XqJBEquGm30QztB3dphhz1qc2tEpxvP25Fx7WcOEUr4HQDhT6UDxGXfboBgT_rhj2Nk_xhYjsI8Gx6jznS39_bAeB46IGfpJ8INwKTJYA9_cvekLHyL3AYKxxZrdhbjdFWME6ljeQ/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QxS2mZ2XD2cMfBML6wECzzPYsq21Oowag0-KQ6Fylt6Y9XqJBEquGm30QztB3dphhz1qc2tEpxvP25Fx7WcOEUr4HQDhT6UDxGXfboBgT_rhj2Nk_xhYjsI8Gx6jznS39_bAeB46IGfpJ8INwKTJYA9_cvekLHyL3AYKxxZrdhbjdFWME6ljeQ/s16000/blog-3.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-42012915080867066942024-01-07T21:49:00.004+11:002024-01-08T07:39:26.570+11:00passionfruit and lime melting moments<div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc9-1Cu31h_8lzVunH-jQmAYW6ZBGYrBJxOZjUHd_JSQt8R2WZi5Udl8Wx4ElLFbI8kCpQDqxZuPH3VGtR_GU1o6CfFGuQmDcJvf52zTEokLaUJRGI4_qsNWs0QM8GBwYEN3RAlUxnpKPQqRHxnSBbstpopM0FrZ3JjC249bH0XJYFN7QE3-_8A/s994/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc9-1Cu31h_8lzVunH-jQmAYW6ZBGYrBJxOZjUHd_JSQt8R2WZi5Udl8Wx4ElLFbI8kCpQDqxZuPH3VGtR_GU1o6CfFGuQmDcJvf52zTEokLaUJRGI4_qsNWs0QM8GBwYEN3RAlUxnpKPQqRHxnSBbstpopM0FrZ3JjC249bH0XJYFN7QE3-_8A/s16000/blog-6.jpg" /></a></div><br /><div><span style="color: #666666; font-family: verdana;">I've been away from my kitchen for a month now and I've missed baking. I don't have my baking equipment with me; I don't have any props or linens nor my usual editing laptop so apologies if the images look a little lacklustre, but I just needed to bake.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CtTzJHoapTxTV7x6b3kpG4COHW781JJGWcme4vcm1KgL69KKTwg52Pmgj_erKEELe0bXerAlA8k5-c4-Gf38B2DXRW5DWw801ednrBV3luSX0x6cMURBhgYiM-jjjIY67xzg-mxaLidgaLnnp5h5VQWfIljks8jtzbjZCPCyT_UByRaE6kFcCA/s994/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CtTzJHoapTxTV7x6b3kpG4COHW781JJGWcme4vcm1KgL69KKTwg52Pmgj_erKEELe0bXerAlA8k5-c4-Gf38B2DXRW5DWw801ednrBV3luSX0x6cMURBhgYiM-jjjIY67xzg-mxaLidgaLnnp5h5VQWfIljks8jtzbjZCPCyT_UByRaE6kFcCA/s16000/blog-8.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /><br />I looked through the fridge and cupboards where I'm staying and realised I had enough ingredients to whip up a batch of melting moments, one of the first biscuits I ever made. The biscuits are made with both flour and cornflour (cornstarch) which give them their characteristic melting texture, then sandwiched together with butter cream. I'm sure the first batch I ever made used the recipe that was printed on the box of cornflour. I couldn't find the original recipe, but this recipe is pretty close and I sandwiched the biscuits with a </span><span style="background-color: white; color: #666666; font-family: verdana;">passionfruit</span><span style="background-color: white; color: #666666; font-family: verdana;"> and </span><span style="color: #666666; font-family: verdana;">lime </span><span style="background-color: white;"><span style="color: #666666; font-family: verdana;">flavoured butter cream.</span></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Here’s the recipe for you which makes 10 filled biscuits which I </span><span style="font-family: verdana;"><span style="color: #666666;">adapted from this</span> <a href="https://www.taste.com.au/recipes/passionfruit-melting-moments-2/0e20e8fd-d7ee-463a-96bd-8f7c03501980"><span style="color: black;">recipe</span></a></span><span style="color: #666666; font-family: verdana;">. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by </span><span style="font-family: verdana;"><span style="color: #666666;">20°C</span></span><span style="color: #666666; font-family: verdana;">.</span></div><div><span style="font-family: verdana;"><span style="color: #444444;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Passionfruit and lime melting moments – makes 10</span></span></div><div><span style="color: #666666; font-family: verdana;"><u>Ingredients</u></span></div><div><span style="color: #666666; font-family: verdana;">125g unsalted butter, softened</span></div><div><span style="color: #666666; font-family: verdana;">3/4 cup (115g) plain flour</span></div><div><span style="color: #666666; font-family: verdana;">Pinch salt</span></div><div><span style="color: #666666; font-family: verdana;">1/4 cup (45g) pure icing sugar</span></div><div><span style="color: #666666; font-family: verdana;">1/3 cup (50g) cornflour (cornstarch)</span></div><div><span style="color: #666666; font-family: verdana;">1 tsp finely grated lime rind</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Passionfruit filling</u></span></div><div><span style="color: #666666; font-family: verdana;">60g unsalted butter, softened</span></div><div><span style="color: #666666; font-family: verdana;">1 cup (150g) pure icing sugar</span></div><div><span style="color: #666666; font-family: verdana;">Pinch salt</span></div><div><span style="color: #666666; font-family: verdana;">2 tsp lime juice</span></div><div><span style="color: #666666; font-family: verdana;">1 passionfruit</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>To serve</u></span></div><div><span style="color: #666666; font-family: verdana;">1 tbs icing sugar</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Method </u></span></div><div><span style="color: #666666; font-family: verdana;">Preheat oven to 160°C, conventional. Line an oven tray with baking paper. Place the softened butter into a small bowl then using electric hand beaters, beat the butter until pale and creamy. Add the flour, salt, icing sugar, cornflour and lime rind then stir with a wooden spoon until well combined. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZ0RsG3bvZ9z5TgMoJ6VVhWqT3SWjdOAZbaau5uEvyLm3qDhuwfUad83zUaUTlEkGxcJZeFkNyiT1BQCL9Na81yLFlii3rW5tHWApVgsNU6zxdHDcWJprT5-snANh4tKTHjfvLNEZ1zNBiK8fsCLW-yQyqcFK7BNJiafLmWlz5gebCef6ui__CA/s994/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZ0RsG3bvZ9z5TgMoJ6VVhWqT3SWjdOAZbaau5uEvyLm3qDhuwfUad83zUaUTlEkGxcJZeFkNyiT1BQCL9Na81yLFlii3rW5tHWApVgsNU6zxdHDcWJprT5-snANh4tKTHjfvLNEZ1zNBiK8fsCLW-yQyqcFK7BNJiafLmWlz5gebCef6ui__CA/s16000/blog-2.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Hand-roll teaspoonfuls of mixture into 20 balls. Place on the lined tray, about 3cm apart. Use a fork dusted with cornflour to gently flatten to 2cm diameter. Bake for 15 minutes at </span><span style="color: #666666; font-family: verdana;">160°C, conventional </span><span style="color: #666666; font-family: verdana;">or until lightly golden and cooked through. Set aside on the tray to cool. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpga2ppCtzTTXkhDAhop18RXo304XFxFW9Hm_Kpo1G6uHx50ubj3rEz8ewWelb7Z-fzPiytpHxXytB1CUCza6lNGXe0wHNcNBHNjR7cSGPeJ5xEOxop15M4qqsEkpdRxibK5ztvK8RnJHI6NjNOhGjNtQfXuhlbpVAhD_-W2vX5CdmNHU52J8yxA/s994/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpga2ppCtzTTXkhDAhop18RXo304XFxFW9Hm_Kpo1G6uHx50ubj3rEz8ewWelb7Z-fzPiytpHxXytB1CUCza6lNGXe0wHNcNBHNjR7cSGPeJ5xEOxop15M4qqsEkpdRxibK5ztvK8RnJHI6NjNOhGjNtQfXuhlbpVAhD_-W2vX5CdmNHU52J8yxA/s16000/blog-7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;"><u>Filling</u></span></div><div><span style="color: #666666; font-family: verdana;">Place the butter into a small bowl and beat with an electric hand mixer until pale and creamy. Add the icing sugar, salt and lime juice and beat until well combined then spoon through the </span><span style="color: #666666; font-family: verdana;">pulp. </span><span style="color: #666666; font-family: verdana;">Place the filling in a small piping bag fitted with a fluted nozzle. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7Y8KxeX2EZsFpaBP4Z2Gu7T7-fmCYp9K3zJHe4l5U9rb17BEKkBOl3YhNiSQNoM4hNMU202_MDxN7UqFbzwYuF5A1q9NXc1tGnMv7aYJ1EC1N-I58g4mR6sgN37qBAKK2hwwwENED9z0UP9xjGBdEYehcBJYgkBB2vzIGpzq5E1SwLNgN3Gddg/s994/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7Y8KxeX2EZsFpaBP4Z2Gu7T7-fmCYp9K3zJHe4l5U9rb17BEKkBOl3YhNiSQNoM4hNMU202_MDxN7UqFbzwYuF5A1q9NXc1tGnMv7aYJ1EC1N-I58g4mR6sgN37qBAKK2hwwwENED9z0UP9xjGBdEYehcBJYgkBB2vzIGpzq5E1SwLNgN3Gddg/s16000/blog-4.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Pipe or spoon a little of the filling onto the underside of a biscuit</span><span style="color: #666666; font-family: verdana;"> then s</span><span style="color: #666666; font-family: verdana;">andwich with a second biscuit. Repeat with the remaining biscuits and filling and allow the filling to set before serving. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWcJcnm_Kd1HLVuZ5YN43WxA7KCcGQBfQ8Dmh4DiIx9uidXarPrpv3Eah7sEENnKNs_UFGuJlEoRUciEVlfT4OtPGqOD3O67JdAL-SoqY13fvaDayzjX5NPkcKmgDATqpgz-OuXolw8NzjTuBYzUyYB0pRAXi7NFDoPeeX49aNUxsWkfb4DuI8A/s994/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWcJcnm_Kd1HLVuZ5YN43WxA7KCcGQBfQ8Dmh4DiIx9uidXarPrpv3Eah7sEENnKNs_UFGuJlEoRUciEVlfT4OtPGqOD3O67JdAL-SoqY13fvaDayzjX5NPkcKmgDATqpgz-OuXolw8NzjTuBYzUyYB0pRAXi7NFDoPeeX49aNUxsWkfb4DuI8A/s16000/blog-3.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div></span><span style="color: #666666; font-family: verdana;">Just before serving, dust the top of the biscuits with the remaining icing sugar. </span><span style="color: #666666; font-family: verdana;">The sandwiched biscuits will keep, refrigerated, in an airtight container for up to 3 days. Unfilled, the plain biscuits will keep in an airtight container at room temperature for up to 1 week.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-adxAX8fA5ykuaTFV_LHzh_XH5FdqX4z_aD2sxEoBdByFEP9gZc036zQ29bGF5QrHyeZgbVnd4do9oQKQutPXVBkdIuGC1E6Dp-VJP6-jNqG3CPKUteHAeoMANuVt94n5TgZRt9QRnruam8_ijEM7rWjm35bkPXg4sWrDb8itaduwSsLzXyTiA/s994/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-adxAX8fA5ykuaTFV_LHzh_XH5FdqX4z_aD2sxEoBdByFEP9gZc036zQ29bGF5QrHyeZgbVnd4do9oQKQutPXVBkdIuGC1E6Dp-VJP6-jNqG3CPKUteHAeoMANuVt94n5TgZRt9QRnruam8_ijEM7rWjm35bkPXg4sWrDb8itaduwSsLzXyTiA/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Last night, I had a melting moment with my cup of tea and it was just as good as I remembered and best of all, I still have 9 biscuits left in the biscuit tin.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week, I hope, with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian </span></div><div><br /></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-91918625662155026012023-12-25T08:23:00.001+11:002023-12-25T08:23:48.111+11:00Seasons Greetings<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5DWJF6_9IOMXJg2tjddUl5S9jVTMEi7wYA3_GgHwcWia5n7DerU_uzgx7sPcYzNqzeCUXs-mO4gKTR5jwO4UUzGA_QJ5VO2_40_GuLEiyI0CSSNKB46hYtONGxXEMiJQiogxDBpu2LKokz_aijcnSfmnPDUJYXV5m-J14uvM-EsbTyeHW1WnPw/s900/seasons%20greetings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5DWJF6_9IOMXJg2tjddUl5S9jVTMEi7wYA3_GgHwcWia5n7DerU_uzgx7sPcYzNqzeCUXs-mO4gKTR5jwO4UUzGA_QJ5VO2_40_GuLEiyI0CSSNKB46hYtONGxXEMiJQiogxDBpu2LKokz_aijcnSfmnPDUJYXV5m-J14uvM-EsbTyeHW1WnPw/s16000/seasons%20greetings.jpg" /></a></div><span style="color: #666666; font-family: verdana;">I don't know about you but 2023 has been a challenging year for me and I'm hoping for a more peaceful and happy 2024. With that in mind, </span><span style="color: #666666; font-family: verdana;">I'll be taking a break from the blog for a few weeks and will be back sometime in January.</span><p></p><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Wishing all my readers a safe and happy holiday season.</span><span style="color: #666666; font-family: verdana;"> </span></div><div><span style="color: #666666; font-family: verdana;"> </span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-43393104038924423012023-12-22T07:18:00.001+11:002023-12-22T07:18:23.214+11:00xmas 2023 - gluten free gingerbread friands with a rum butter glaze<div><span style="font-family: verdana;"><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIkhWP6OxUTnlr6czW_z-o9IEt_J1BTtM7T7JMmCNx9F2Lp3GrH_xmi9cjVW3pX7BHWueugwUjqNOtLJVdOAQ3VrbMawThUP75eO9JcslO5mpFcbveBpRJjX4vnJs1s2YlhDRbzFy4fon1C2PGmOQQQSDP7-Be1w714-un-8Pje1IsnklwzG9og/s994/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIkhWP6OxUTnlr6czW_z-o9IEt_J1BTtM7T7JMmCNx9F2Lp3GrH_xmi9cjVW3pX7BHWueugwUjqNOtLJVdOAQ3VrbMawThUP75eO9JcslO5mpFcbveBpRJjX4vnJs1s2YlhDRbzFy4fon1C2PGmOQQQSDP7-Be1w714-un-8Pje1IsnklwzG9og/s16000/blog-5.jpg" /></a></div><br /><div><span style="color: #666666;">Welcome to the last bake for Xmas Week 2023. I know one isn't supposed to play favourites, but of all the recipes I made for Christmas, these gingerbread friands were my favourite. They were moist, delicately spiced and topped with the most delicious glaze. The friands are a Liz Prueitt recipe I bookmarked years ago, whilst </span><a href="https://www.epicurious.com/recipes/food/views/soft-gingerbread-tiles-with-rum-butter-glaze"><span style="color: black;">the glaze</span></a><span style="color: #666666;"> came from Sweet.</span></div><div style="color: #666666;"><br /></div><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3hRfm9nr8vfzB024wG4NiU2FYuIYfJdDns4fj8aI_HQF149xtFBSGiw8bm-oeic5BO9laHX3gcQnMB4xvSZU7BhLolIkm2IWUnozE1DVv_yGKVYZFQk0Kw_cEYyHfk6VEHDAETx_SutCuXloWF0dOaz6SgQUvadPA9z3ILc56wEMwny_Oni2LA/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3hRfm9nr8vfzB024wG4NiU2FYuIYfJdDns4fj8aI_HQF149xtFBSGiw8bm-oeic5BO9laHX3gcQnMB4xvSZU7BhLolIkm2IWUnozE1DVv_yGKVYZFQk0Kw_cEYyHfk6VEHDAETx_SutCuXloWF0dOaz6SgQUvadPA9z3ILc56wEMwny_Oni2LA/s16000/blog-4.jpg" /></a></div><br /><div style="color: #666666;">Here’s the recipe for you which makes 10 friands. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. </div><div style="color: #666666;"><br /></div><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyduflMvuAkkdSTqETD61OEF_NNHaZW2mDERNy3lYLtZx_v78jBF74h2xS3IvHMJYMEwDpwC8NxK95wA3gu-QVmoJbrqr2BF5UcyHq_AQcvhitQgYOt_yB6ipgkm_xu6b7qDObxZDvn7MGx03gi_RoGbO2NG43Pnb0He-AvoMiWgEhLwn4rULjEA/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyduflMvuAkkdSTqETD61OEF_NNHaZW2mDERNy3lYLtZx_v78jBF74h2xS3IvHMJYMEwDpwC8NxK95wA3gu-QVmoJbrqr2BF5UcyHq_AQcvhitQgYOt_yB6ipgkm_xu6b7qDObxZDvn7MGx03gi_RoGbO2NG43Pnb0He-AvoMiWgEhLwn4rULjEA/s16000/blog-6.jpg" /></a></div><div class="separator" style="clear: both; color: #666666; text-align: center;"><br /></div><div style="color: #666666;">Gluten free gingerbread friands with rum butter glaze – makes 10</div></span></div><div><span style="color: #666666; font-family: verdana;"><u>Ingredients</u></span></div><div><span style="color: #666666; font-family: verdana;">130g unsalted butter<br />¼ cup gluten free flour mix <br />3 tsp cocoa sifted<br />2 tsp ground ginger<br />½ tsp each nutmeg and allspice<br />1 tsp cinnamon<br />¼ tsp salt<br />125g brown sugar<br />100g almond meal<br />4 egg whites<br />1 tsp vanilla extract<br />1 tsp golden syrup</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Rum-Butter Glaze</u><br />80g icing sugar<br />1/8 tsp ground cinnamon<br />15 g unsalted butter, melted and warm<br />1 tbsp dark rum (or lemon juice)<br />1 tsp warm water<br /><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>To decorate (optional)</u><br />candied thyme leaves or rosemary<br /><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Method</u><br />Preheat the oven to 220°C, conventional. Brush 10 holes of a friand tin with some melted butter. Place in the fridge to chill while you make the batter.</span></div><div><span style="color: #666666; font-family: verdana;"><br />To brown the butter, place the butter in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh (or muslin-lined) sieve, discarding the solids. Allow the browned butter to cool slightly before using. It should still be warm when folding into the mix later: if it is too hot it will start to cook the egg whites; if it is too cool it will be difficult to incorporate into the mix. You will need 100g of browned butter for this recipe.</span></div><div><span style="color: #666666; font-family: verdana;"><br />While the butter is cooling, sift the flour, cocoa, spices and salt into a bowl. Stir through the brown sugar and the almond meal. Put the egg whites in a small bowl and use a whisk or fork to froth them up for a few seconds – you do not need to whisk them completely. Pour the egg whites into the sifted dry ingredients and stir until they are incorporated. Add the vanilla, the golden syrup and the browned butter and mix until the batter is smooth.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDKUM8pjmV5XTSPQ9NbXttsvZnPkiw3mvxSuLc23Ax5f82mbmxMwMF4dc4g6zVSymZ0WOazZbZtAhYgzQoSb9WKZGkWYYJ_SWm4QFCdLbo_xgmf85lV22EF8RQYN8kdNtkMmtZKQHR2DynkDi3serDvWGg8hN6kZeDEWi5YJkZJ0xPNBUPzguow/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjDKUM8pjmV5XTSPQ9NbXttsvZnPkiw3mvxSuLc23Ax5f82mbmxMwMF4dc4g6zVSymZ0WOazZbZtAhYgzQoSb9WKZGkWYYJ_SWm4QFCdLbo_xgmf85lV22EF8RQYN8kdNtkMmtZKQHR2DynkDi3serDvWGg8hN6kZeDEWi5YJkZJ0xPNBUPzguow/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Remove the tin from the fridge and fill the moulds just over two-thirds of the way up the sides. Reduce the temperature to 200°C conventional and bake for 10 minutes before rotating the tray. Reduce the heat to 180°C and bake for another 5 minutes or until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds; you might need to use a small knife to help you release the sides. Cool on a wire rack before icing the friands with the rum butter glaze.</span></div><div><span style="color: #666666; font-family: verdana;"><br />To make the glaze, sift the icing sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to—it should be the consistency of runny honey. Ice each cake and allow the glaze to set before serving. If liked, you can top the friands with some candied herbs. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqmfFQLqXl26MnY_oPMBKpyeJGDMJMU8yVJ29J9iRhXJEookrNcG1rBYNd9ohyphenhyphenyI9eFFNUAnRIrYSvclEJlfsppHQtB0-M4Ft-hwnbz16FWcpsNHq3pf-5N2G9eWC3Lf1UL0jSpo5X74_qELEwgCFRZVmpWawflwVtqLt4O7ASoilNEmJc-xiPA/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqmfFQLqXl26MnY_oPMBKpyeJGDMJMU8yVJ29J9iRhXJEookrNcG1rBYNd9ohyphenhyphenyI9eFFNUAnRIrYSvclEJlfsppHQtB0-M4Ft-hwnbz16FWcpsNHq3pf-5N2G9eWC3Lf1UL0jSpo5X74_qELEwgCFRZVmpWawflwVtqLt4O7ASoilNEmJc-xiPA/s16000/blog-2.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">To candy the herbs, simply brush the herbs with egg white (I used a small paint brush) then toss in caster sugar to coat. Place the herbs on baking paper to dry out before using. Store any leftover herbs in an airtight container.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZUYiNbK5oUyf_79jEBoWTMfC5nxpLCx3gdIvcsjQpWjHb45V-vslRYQKNp3C-2A5y7J8jdz25Yu3M4fJWVDHkdl4TaSumYx8vyo_nrrgobhjpwW561DfFxlU46qO7ov-3yGDl4Lfq7Q432uK2xPNVU12p6HQhJ2Fd8QH8bXpkKAU5HsWVnGd2w/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZUYiNbK5oUyf_79jEBoWTMfC5nxpLCx3gdIvcsjQpWjHb45V-vslRYQKNp3C-2A5y7J8jdz25Yu3M4fJWVDHkdl4TaSumYx8vyo_nrrgobhjpwW561DfFxlU46qO7ov-3yGDl4Lfq7Q432uK2xPNVU12p6HQhJ2Fd8QH8bXpkKAU5HsWVnGd2w/s16000/blog-3.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><p><br /></p><p><br /></p><p><br /></p><span style="color: #666666; font-family: verdana;">
Although the candied herbs are optional, I think they made the gingerbread friands look very festive.</span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">That's my last post for 2023. Life is a bit topsy-turvy at the moment so I'm not sure when I'll be back in the kitchen again. </span><span style="color: #666666; font-family: verdana;">Until then, all the best over the holiday season and keep safe and well.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-79249414164595812192023-12-19T06:21:00.000+11:002023-12-19T06:22:47.512+11:00xmas 2023 - toasted pecan cookies with dulce de leche <div><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgBy25DsorwGe-MW9N3AkRyeCyZ-_RjQMWSu0wROvhRj5DftszOM583wjgCQSHDnjGCrQ_DqSHoHK6ylyRs-X3_1umgYpytjH8L76znW4v1XPVPuYYiqTn3pvki1C01Jib76BAiJOWes4QsjJGA3RHXoJsuUAYaqasztEtuPOQT2m1MCiCQ321w/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgBy25DsorwGe-MW9N3AkRyeCyZ-_RjQMWSu0wROvhRj5DftszOM583wjgCQSHDnjGCrQ_DqSHoHK6ylyRs-X3_1umgYpytjH8L76znW4v1XPVPuYYiqTn3pvki1C01Jib76BAiJOWes4QsjJGA3RHXoJsuUAYaqasztEtuPOQT2m1MCiCQ321w/s16000/blog-3.jpg" /></a></div><br />During the year I took out a copy of the Beatrix Bakes Cookbook by Natalie Paull from my local library. I love Natalie's use of bold flavours and her clear explanations. I'd hoped to visit her bakery when I visited Melbourne this year only to find it had closed its doors for good just a few weeks earlier.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">When I was looking for cookies to bake for Christmas, I immediately thought of the </span><a href="https://thedesignfiles.net/2018/03/beatrix-bakes-almondjaws"><span style="color: black;">almond jaws </span></a><span style="color: #666666;">or toasted almond cookies with dulce de leche that I'd found in the book. Naturally </span></span><span style="color: #666666; font-family: verdana;">I made a few changes to the recipe. I had pecans in the fridge so I swapped out the raw almonds for pecans. I skipped the demerara sugar</span><span style="color: #666666; font-family: verdana;"> topping and sandwiched the biscuits with pre-made dulce de leche I had lurking in my pantry. I also made the cookies smaller so the recipe yielded 32 sandwich cookies rather than the 16 in Natalie's recipe.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpMc86awSfPvVqbAIGM22aIqrNVkn1ycwHKuN1i8AeVIUb6DJsrkK-c3fn87FmZX9VPpzg0geF66ktoQ5POcy4HLGx_VipB8V0E8I-xpHQPq8gaLU_tYGZc1nnA3sNjWoKi3kSIVKjPgVka9Imh1dNIngiJMWWA81L56aE0nOWzs6q8e4_b-dng/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpMc86awSfPvVqbAIGM22aIqrNVkn1ycwHKuN1i8AeVIUb6DJsrkK-c3fn87FmZX9VPpzg0geF66ktoQ5POcy4HLGx_VipB8V0E8I-xpHQPq8gaLU_tYGZc1nnA3sNjWoKi3kSIVKjPgVka9Imh1dNIngiJMWWA81L56aE0nOWzs6q8e4_b-dng/s16000/blog-6.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Here’s the recipe for you which </span><span style="color: #666666; font-family: verdana;">makes 32 biscuits. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. </span><span style="color: #666666; font-family: verdana;">The biscuits will keep for two weeks in the fridge or 4 days at room temperature.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Toasted pecan cookies with dulce de leche </span><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>Filling</u><br /></span><span style="font-family: verdana;">400g tin of dulce de leche <br /></span><span style="font-family: verdana;">pinch</span></span><span style="color: #666666; font-family: verdana;"> salt flakes</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><u>Ingredients</u><br /></span><span style="font-family: verdana;">230g unsalted butter, diced and cool, not cold<br /></span><span style="font-family: verdana;">80g icing sugar mixture<br /></span><span style="font-family: verdana;">1 tsp vanilla extract<br /></span><span style="font-family: verdana;">100g pecans roasted to golden brown and cooled<br /></span><span style="font-family: verdana;">300g plain flour<br /></span><span style="font-family: verdana;">5g fine sea salt<br /></span><span style="font-family: verdana;">3g baking powder – around ½ tsp</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>To decorate</u><br /></span><span style="font-family: verdana;">icing sugar</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>Method</u><br /></span><span style="font-family: verdana;">For the dulce de leche filling, spoon the contents of the tin into a bowl and mix until smooth before stirring in the salt flakes. Set to one side.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"></span><span style="font-family: verdana;">For the biscuits, in a stand mixer, cream the butter, sugar and vanilla together until soft and white with a paddle on a medium speed. Scrape down the sides twice. This takes around five minutes.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Grind the nuts with about 50g of the total flour amount and set aside.<br /></span><span style="font-family: verdana;">Mix the remaining flour with the salt and baking powder and then mix in the nut flour.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Add the dry ingredients to the creamed butter, taking care not to overwork the dough but don’t leave any butter streaks as it will cause buttery fissures (not pretty but still delicious) when baked. Do this on low speed for around one minute. Form dough into fat discs, wrap in plastic and allow to rest in the fridge for fifteen minutes.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Preheat the oven to 170°C, conventional and line 2 trays with baking paper. Roll </span></span><span style="color: #666666; font-family: verdana;">out </span><span style="color: #666666; font-family: verdana;">one disc of the dough on a lightly dusted surface to around 3 mm thick. You can roll the dough between two sheets of baking paper but do keep flouring so the dough moves as you roll.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-C6mcYVhOLmMnfsIWmvWYBLttDMd8WVU20tiWGLuJohT64oXpPxHK1JBJGMKy6Bm-dZ4orGq_dOPBM9RBTr2SanwMtb0938bEbkYEARApBQ6in34xf7b58-ezbFYZa6sGWEgbW3hbntjkNwO-nqqJcxtKzTGLoOjApFWYwQNysE1d3a23KaK5NQ/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-C6mcYVhOLmMnfsIWmvWYBLttDMd8WVU20tiWGLuJohT64oXpPxHK1JBJGMKy6Bm-dZ4orGq_dOPBM9RBTr2SanwMtb0938bEbkYEARApBQ6in34xf7b58-ezbFYZa6sGWEgbW3hbntjkNwO-nqqJcxtKzTGLoOjApFWYwQNysE1d3a23KaK5NQ/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Cut the cookies with a 5cm diameter cutter. Place on a baking paper lined tray and put back in the fridge to firm up before baking. Bake at 170°C, conventional until deep golden all over – around 20 to 30 minutes. Repeat with the other disc of dough. Cool for 10 minutes on the tray before removing to a wire rack. Allow to cool completely before filling. </span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i6-BUvyCu3ReBKsgJjuu3hqRm64caF-5hwOUJ8RaHuArjfhXZ-Jw4xMm7SOmH_xcuL_8ffNpzjDidV6zp6qeo07qMJaZVhibzf8oAsE-__g6RxjbNstozi0JKx25IwBwIQZ7O2IP8Y6LDW1HzOIg984eBz1AbxPYwq5H_Wkcch5oLx4Pbr688A/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i6-BUvyCu3ReBKsgJjuu3hqRm64caF-5hwOUJ8RaHuArjfhXZ-Jw4xMm7SOmH_xcuL_8ffNpzjDidV6zp6qeo07qMJaZVhibzf8oAsE-__g6RxjbNstozi0JKx25IwBwIQZ7O2IP8Y6LDW1HzOIg984eBz1AbxPYwq5H_Wkcch5oLx4Pbr688A/s16000/blog-2.jpg" /></a></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div>When cool, either pipe the dulce de leche on one cookie with a large nozzle or spoon and spread with a teaspoon, then sandwich with the top cookie, and lightly press (with a little swirly wiggle) to bring the filling just flush with the cookie edge. Just before serving dust with icing sugar.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW8Hl56t134R7BWHa1GhQ5PoPOsm0uUfUwM6aTUp2xJx3CUISwauJrqMYezT8FnL7MC5up4nwizLGaXrKoLVrXLqkDY7EijAK_fPcHanL4KHKmIFcQvbXFH_ypjCPUNsY7NjtSa-iokaWiQGtNoFiZVyJVCRUMIv9oh1AHrTiMqHhoUNyfbi1OQ/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW8Hl56t134R7BWHa1GhQ5PoPOsm0uUfUwM6aTUp2xJx3CUISwauJrqMYezT8FnL7MC5up4nwizLGaXrKoLVrXLqkDY7EijAK_fPcHanL4KHKmIFcQvbXFH_ypjCPUNsY7NjtSa-iokaWiQGtNoFiZVyJVCRUMIv9oh1AHrTiMqHhoUNyfbi1OQ/s16000/blog-4.jpg" /></a></div><span style="font-family: verdana;"><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div>These cookies were such a hit with my neighbour's children that they asked if I could make them for this year's Christmas cookie. I was happy to oblige.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;">See you all again tomorrow with some more baking from my kitchen.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;">Bye for now,</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;">Jillian</span></span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-32699155057607197092023-12-18T06:10:00.000+11:002023-12-18T06:10:54.141+11:00xmas 2023 - brown butter crinkle cookies<div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEugcj-I_bvFV2zWs8a4UOHDBtaK4C4K3LrFxRRXl_cbuy6n3ys42o21KKIweOhp0D2GcmL138K_smxt7afemhNsD6PZFA3A31sdXULJ2ff3pA2emIryRq85gkox7knpaXL2dURwiHKxJJWen3KOSKhXf2ifQsCPEOcURwXGl8jIhUL_-pnKW_Q/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZEugcj-I_bvFV2zWs8a4UOHDBtaK4C4K3LrFxRRXl_cbuy6n3ys42o21KKIweOhp0D2GcmL138K_smxt7afemhNsD6PZFA3A31sdXULJ2ff3pA2emIryRq85gkox7knpaXL2dURwiHKxJJWen3KOSKhXf2ifQsCPEOcURwXGl8jIhUL_-pnKW_Q/s16000/blog-3.jpg" /></a></div><br /><div>Welcome to Xmas Week 2023. This year I made a cookie table of sorts, though technically one of the bakes is not a cookie. I did all the bakes over 2 weekends and even though I made half batches of all the recipes and gave most of the cookies away, I still have one or two cookies left in my biscuit tin.</div><div><br /></div><div>I went on a bit of a crinkle cookie blitz last year, making batch after batch of both chocolate and lemon crinkle cookies. This year, I decided to try a different flavour - browned butter crinkle cookies. I made 2 or 3 versions of the recipe and I think this is the best version. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzwbexIc9DOmXoTt5JLskLAj98u5OgQRM1Aqm4fFg2I-3E5-o5MOjv2BRO5ksrxb6aPlehr7e9sJDpu_rbZMwi7Vq0YpT7SVyLvWYdjD1QndzoFW33diOvAXl7YC5FpR4zVLXbAi8aucj5VRgdfKr0yx9pFwQwY1kvN7TvmJ4VNkfAzFbgtQBlw/s900/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzwbexIc9DOmXoTt5JLskLAj98u5OgQRM1Aqm4fFg2I-3E5-o5MOjv2BRO5ksrxb6aPlehr7e9sJDpu_rbZMwi7Vq0YpT7SVyLvWYdjD1QndzoFW33diOvAXl7YC5FpR4zVLXbAi8aucj5VRgdfKr0yx9pFwQwY1kvN7TvmJ4VNkfAzFbgtQBlw/s16000/blog-2.jpg" /></a></div><br /><div>Here’s the recipe for you which makes 26 cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</div></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Brown butter crinkle cookies<br /><u>Ingredients</u><br />125g unsalted butter<br />75g caster sugar<br />75g brown sugar <br />1 tsp vanilla extract <br />2 large eggs<br />225g plain flour</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">1 tsp baking powder<br />½ tsp sea salt</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><u><br />For rolling</u><br />50g raw caster sugar<br />100g icing sugar</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Method</u><br />Place the butter in a small saucepan over medium heat and cook until foaming. Whisk for a few minutes or until the butter turns a deep golden colour then set aside to cool. You’ll need 100mls of the browned butter so if you don’t have quite enough, top up with vegetable oil. You can also do this step in a microwave safe covered bowl on high for about 4 minutes.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />In a mixing bowl, beat the sugars, vanilla extract and cooled butter with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Heat the oven to 180°C conventional and line two baking trays with baking paper. Place the raw caster sugar and the icing sugar on two separate plates.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fRyuy2SoGZvEIXl8OquyRRQtGSF6a1U1MJbYogEPdDaYuyhORztTMCWmaJ5XFE24T9BYms9GlpZVVAtogrxsmlljtg4qfLOwnTMjgMiY9eD2M1mr8b1OiAExiQc0qXHigPMUjQEx0SUAhQgT0AIGsH-ItVnWa4X6L4Bh7EPfJHFl-3dtUxoN5g/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fRyuy2SoGZvEIXl8OquyRRQtGSF6a1U1MJbYogEPdDaYuyhORztTMCWmaJ5XFE24T9BYms9GlpZVVAtogrxsmlljtg4qfLOwnTMjgMiY9eD2M1mr8b1OiAExiQc0qXHigPMUjQEx0SUAhQgT0AIGsH-ItVnWa4X6L4Bh7EPfJHFl-3dtUxoN5g/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Using a dessertspoon, take about 20g of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart and repeat with remaining dough.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjtc-92zTgrtZhSbvBZdxsxYU9h7u6tZasxCjyIbc3NNtk79dYNjMRp1yx2PlLNZnoC5bRAOeRZ55f0-a1cabtWaa9vplJuJo981MPtb26p4m_ys7MQua5iTd0QwPA3noYeh7o-UbtClKrH98R6wNzP0Fczbm4VQSRLRN3z9u4elyrdSD_UcgVw/s994/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjtc-92zTgrtZhSbvBZdxsxYU9h7u6tZasxCjyIbc3NNtk79dYNjMRp1yx2PlLNZnoC5bRAOeRZ55f0-a1cabtWaa9vplJuJo981MPtb26p4m_ys7MQua5iTd0QwPA3noYeh7o-UbtClKrH98R6wNzP0Fczbm4VQSRLRN3z9u4elyrdSD_UcgVw/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6W4H5sqas1vFhy383iQMUnD_2ivrcL-71kSlR2J_ngyGkcwlm7RW2-uSjIw_L-_QGBYZQJTLLr7JtdWB0-s1-4YJIEAxSa3dAiWqi9uCM_fBuhUFsH649IkBeYGNU3wF-nQ_L4rBz4jyoz2V6ixUr7pXruiE161QV5r7BwJrx6RhuLzBE-cZSSA/s994/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6W4H5sqas1vFhy383iQMUnD_2ivrcL-71kSlR2J_ngyGkcwlm7RW2-uSjIw_L-_QGBYZQJTLLr7JtdWB0-s1-4YJIEAxSa3dAiWqi9uCM_fBuhUFsH649IkBeYGNU3wF-nQ_L4rBz4jyoz2V6ixUr7pXruiE161QV5r7BwJrx6RhuLzBE-cZSSA/s16000/blog-5.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">These were easy to make </span><span style="color: #666666; font-family: verdana;"><u>and</u></span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">a big hit at work.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">See you all again tomorrow with another bake for Xmas Week 2023.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Jillian</span></div><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-81365981840876347582023-12-12T12:23:00.002+11:002023-12-21T06:13:01.629+11:00xmas 2023 - spiced praline meringues<div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwYn429wla_yEyAq2r4R6Hu_T0z46nwRWbVa1NGWy2X7SK-dA7SgLNrimvj-gDPjaM431Hlibtc8GCT7V-fyt5aNiIDGLHQYInMYAaEFzGqoiumfHUuBzPIYV2K7-F4gesSoTylsahjQdDR0Ng4g0qcr-LVJcWXBf4F61bC6UR40-i42pH-tBYQ/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwYn429wla_yEyAq2r4R6Hu_T0z46nwRWbVa1NGWy2X7SK-dA7SgLNrimvj-gDPjaM431Hlibtc8GCT7V-fyt5aNiIDGLHQYInMYAaEFzGqoiumfHUuBzPIYV2K7-F4gesSoTylsahjQdDR0Ng4g0qcr-LVJcWXBf4F61bC6UR40-i42pH-tBYQ/s16000/blog-4.jpg" /></a></div><br />My gas oven must be about 4 or 5 years old now and whilst I've worked out how to bake bread, pastries, biscuits and cakes, I've never really mastered meringues. For this bake for Xmas Week 2023, I turned to the master of meringues, </span><a href="https://ottolenghi.co.uk/recipes/spiced-praline-meringues" style="font-family: verdana;"><span style="color: black;">Ottolenghi</span></a><span style="color: #666666; font-family: verdana;">, for the recipe, then baked them on the top shelf with my gas oven on the lowest setting and voila, I had the most perfect looking meringues.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Here’s the recipe for you. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKarNOl98NkHSU4e4Pgks_0iCPWsbt3BP7toK60WTrdJjgCSeaqR3B2FdBFA-DDorNqMURqRnOeV2HA8kW5cITKHW9epBTsLCg7lbwlj9xYaoGh5gm0jhv1OZ0hHg6qtvkaWq0s79jI5LkwOh_wPOYDSZPUZAvYggDy1A4iqeAJ83ErO2WlDqMw/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKarNOl98NkHSU4e4Pgks_0iCPWsbt3BP7toK60WTrdJjgCSeaqR3B2FdBFA-DDorNqMURqRnOeV2HA8kW5cITKHW9epBTsLCg7lbwlj9xYaoGh5gm0jhv1OZ0hHg6qtvkaWq0s79jI5LkwOh_wPOYDSZPUZAvYggDy1A4iqeAJ83ErO2WlDqMw/s16000/blog-6.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>Spiced Praline Meringues - makes 6 (extra-large) or 12 (regular-sized)</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><div><u>Ingredients</u></div><div>50g blanched almonds</div><div>300g caster sugar</div><div>25ml water</div><div>½ tsp ground cinnamon</div><div>pinch ground cloves</div><div>finely grated zest of 1 large orange (1 tbsp)</div><div>¼ tsp flaky sea salt</div><div>150g egg whites (from 5 large eggs)</div><div><br /></div><div><u>Method</u></div><div>Preheat the oven to 190°C, conventional. Spread the almonds out on a small baking tray and roast in the oven for 5–7 minutes, until lightly browned. Set aside to cool. Line two large baking trays with baking paper and set aside.</div><div><br /></div><div>Place 50g of sugar in a small saucepan with the water and stir to combine. Cook over a high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture on to one of the lined baking trays and set aside until cool.</div><div><br /></div><div>Once cool, break the praline into smaller pieces, place in a food processor and blitz to form a rough powder. Remove from the machine and place in a shallow bowl with the spices, orange zest and salt. Mix, then set aside until ready to use.</div><div><br /></div><div>Spread the remaining sugar out on the second lined baking tray and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and reduce the temperature to 130°C, conventional. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place, and whisk on a high speed until they begin to froth up. Carefully add the hot sugar to the whisking egg whites, 1 tablespoon at a time, and continue beating for 7–8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZqzNt1ZOqBYss5UJwWkQT2TgZ5JA6XoJPOhydxIuqwf7uhTIbuXpywNo3exYV2HrtXzTPjaq_fqEJCi0hLep13obB_wVAdI6qirFzVc0oIigMs2bJawdhkqsAJ4gUn9gHNkEvNgrPp7v3EEUq89YLPVkt2CEwkA6XiaDkW5UezoaiJlNZrX3jQ/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZqzNt1ZOqBYss5UJwWkQT2TgZ5JA6XoJPOhydxIuqwf7uhTIbuXpywNo3exYV2HrtXzTPjaq_fqEJCi0hLep13obB_wVAdI6qirFzVc0oIigMs2bJawdhkqsAJ4gUn9gHNkEvNgrPp7v3EEUq89YLPVkt2CEwkA6XiaDkW5UezoaiJlNZrX3jQ/s16000/blog-1.jpg" /></a></div><br /><div>Line the two large baking trays once again with baking parchment. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking tray. Repeat with the rest of the mixture, spacing the balls about 10cm apart to allow room for increase in size.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhMYbJMP7cfzk2acMDPLQ4zUNyv-Lgf8VlhYywOzH4S3YJh2oBPJCNbx8MCBQi4Irn7V60frasjd_wOKBQFBnfSaW3dyvXUQ7Bd33R7blEJgGIITOTm7u-BchquO0W-yP_kc0xqN8LtbmnkHGr9mCrMw3hNdcA0z8sfvQbOEWSi1B1iI8QyBZCw/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhMYbJMP7cfzk2acMDPLQ4zUNyv-Lgf8VlhYywOzH4S3YJh2oBPJCNbx8MCBQi4Irn7V60frasjd_wOKBQFBnfSaW3dyvXUQ7Bd33R7blEJgGIITOTm7u-BchquO0W-yP_kc0xqN8LtbmnkHGr9mCrMw3hNdcA0z8sfvQbOEWSi1B1iI8QyBZCw/s16000/blog-2.jpg" /></a></div><br /><div>Place the meringues in the oven for 2–2½ hours. Check that they are done by lifting them from the tray and gently tapping to make sure the outside is completely firm and the centre is only a little soft. Remove from the oven and leave on the tray to cool completely.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1ExnKVkCGXCRPCM22hJuva7p-KiMyFLHnAZyrqfc4ugQn9bS-l80lQri8hwckgbV6w0eD1T2oydkaixpVZaw24Iihl6BOD51gcS2O5ClMvQP2tjlHoIsxRialinHu4ToTvSBG2teAUxcS78nMsNT3ZekCQjw88_Lxf5jokHXt5SZP6JIHdnq0A/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1ExnKVkCGXCRPCM22hJuva7p-KiMyFLHnAZyrqfc4ugQn9bS-l80lQri8hwckgbV6w0eD1T2oydkaixpVZaw24Iihl6BOD51gcS2O5ClMvQP2tjlHoIsxRialinHu4ToTvSBG2teAUxcS78nMsNT3ZekCQjw88_Lxf5jokHXt5SZP6JIHdnq0A/s16000/blog-3.jpg" /></a></div><br /><div><br /></div><div><br /></div></span></div><div><br /></div><span style="color: #666666; font-family: verdana;">
They look so pretty don't they and the spiced praline is so good, I ate it by the spoonful. </span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdIgtuKAluCSnb3AOrwx-apCqHEWnPBh7B4VrSgq9GsVVta72pVCQbbmwnShlUxjW5D9ZLoQixdNFlsHT2vgUlGEWmV3saz0QMH1kYxNgsbW07xyw7DXrYNKeQWzaFf9ok08HS-m0bDfW3HlkTyy6zoIP3_D9U0q7e8sp8Ng9UUAdrbsE4a7LvA/s994/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdIgtuKAluCSnb3AOrwx-apCqHEWnPBh7B4VrSgq9GsVVta72pVCQbbmwnShlUxjW5D9ZLoQixdNFlsHT2vgUlGEWmV3saz0QMH1kYxNgsbW07xyw7DXrYNKeQWzaFf9ok08HS-m0bDfW3HlkTyy6zoIP3_D9U0q7e8sp8Ng9UUAdrbsE4a7LvA/s16000/blog-5.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span><div><span style="color: #666666; font-family: verdana;">See you all again tomorrow with the final bake for Xmas Week 2023. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now, </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-3428031165029742002023-12-12T11:39:00.006+11:002023-12-20T05:50:40.119+11:00xmas 2023 - pistachio, almond and white chocolate amaretti<div><span style="font-family: verdana;"><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV7tKHiKw2T4zyGmfpid2lNnH79bplqLjA40X1DJ2KqvUWOpOZBdfDdUvM_lYLaL24mIYcB48kej4AehOEQd98e0GiEd0JezWMsbpx2HNtcZKQHpZ_0ggXutQZqL5J-_ZKNmTTi9k63UwwzVAfpwPA18euPg2lta2nzGoaa8VtfcwosldqGFbzg/s994/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV7tKHiKw2T4zyGmfpid2lNnH79bplqLjA40X1DJ2KqvUWOpOZBdfDdUvM_lYLaL24mIYcB48kej4AehOEQd98e0GiEd0JezWMsbpx2HNtcZKQHpZ_0ggXutQZqL5J-_ZKNmTTi9k63UwwzVAfpwPA18euPg2lta2nzGoaa8VtfcwosldqGFbzg/s16000/blog-6.jpg" /></a></div><br />I love amaretti and I love pistachios so I wondered if you could make </span><a href="https://www.delicious.com.au/recipes/gluten-free-pistachio-amaretti-morbidi/6ae47c0b-e4d6-42b4-a19e-c03ebf94936c"><span style="color: black;">the former</span></a><a href="https://www.delicious.com.au/recipes/gluten-free-pistachio-amaretti-morbidi/6ae47c0b-e4d6-42b4-a19e-c03ebf94936c"><span style="color: black;"> </span></a><span><span style="color: #666666;">using the latter and found the answer was a resounding 'yes'. I decided to use my</span><a href="https://www.blogger.com/blog/post/edit/preview/34032825/705056887205685668"><span style="color: black;"> favourite amaretti recipe</span></a><span style="color: #666666;"> as the starting point and went from there.</span></span></div><div><span style="color: #666666;"><br /></span></div><div><span style="color: #666666;">Pistachios are very expensive so I used a combination of both almond and pistachio meal. As pistachios and white chocolate have a natural affinity, I dipped the cooled amaretti in some white chocolate rather than dark chocolate. It makes the finished cookie a little sweeter than usual so you could always skip this step or of course, use dark chocolate instead.</span></div><div><span style="color: #666666;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXhHydjm4eJYFhPqQaNbILjuDoi-Jl34StyukOP0TFvZjR60uTnNFC76CFj-mK5M1t-pGqiKBqJ_U3cZwAidHOIZjA9UzjURwcSvUsrZtg4jv1sLYiCpMekCWOqYL2-lokkZUrCmwiyHWX_e8cGzcd6iriHETcKWLEz9G-f51vST1elxN5FvzbA/s994/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXhHydjm4eJYFhPqQaNbILjuDoi-Jl34StyukOP0TFvZjR60uTnNFC76CFj-mK5M1t-pGqiKBqJ_U3cZwAidHOIZjA9UzjURwcSvUsrZtg4jv1sLYiCpMekCWOqYL2-lokkZUrCmwiyHWX_e8cGzcd6iriHETcKWLEz9G-f51vST1elxN5FvzbA/s16000/blog-3.jpg" /></a></div><span style="color: #666666;"><div><span style="color: #666666;"><br /></span></div>Here’s the recipe for you which makes 20 biscuits. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. </span></div><div><span style="color: #666666;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3caj7jz_0UAMP3hD5s4-nIuzPvtR0NU79GxpU90xfT06icVIB7KnwUU1HQSHRWu3AmJn7nxJRyCW8S0oTrwwk6Prta8WhZiD_Nz2aSbg1zaS7pM0RMEc_U05Q-DdAWigRmhGzYNfMl4cdjwntZbnVc3YJFahlf3Gl_YjMjVbO0nOCJToSLPrcQ/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3caj7jz_0UAMP3hD5s4-nIuzPvtR0NU79GxpU90xfT06icVIB7KnwUU1HQSHRWu3AmJn7nxJRyCW8S0oTrwwk6Prta8WhZiD_Nz2aSbg1zaS7pM0RMEc_U05Q-DdAWigRmhGzYNfMl4cdjwntZbnVc3YJFahlf3Gl_YjMjVbO0nOCJToSLPrcQ/s16000/blog-5.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></div></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Pistachio, almond and white chocolate amaretti<br /></span><span style="color: #666666; font-family: verdana;"><u>Ingredients</u></span></div><div><span style="color: #666666; font-family: verdana;">100g ground almonds<br /></span><span style="color: #666666; font-family: verdana;">100g finely ground pistachios <br /></span><span style="color: #666666; font-family: verdana;">110g caster sugar <br /></span><span style="color: #666666; font-family: verdana;">Grated zest of one lemon <br /></span><span style="color: #666666; font-family: verdana;">Pinch of salt <br /></span><span style="color: #666666; font-family: verdana;">60g egg whites (from 2 large eggs)<br /></span><span style="color: #666666; font-family: verdana;">2 tsp honey <br /></span><span style="color: #666666; font-family: verdana;">1 tsp vanilla<br /></span><span style="color: #666666; font-family: verdana;">Plenty of icing sugar for rolling</span><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>To decorate</u><br /></span><span style="color: #666666; font-family: verdana;">100g white chocolate, melted<br /></span><span style="color: #666666; font-family: verdana;">2 tbs slivered pistachios</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><u>Method</u><br /></span><span style="color: #666666; font-family: verdana;">Heat the oven to 180°C, conventional. Line two baking trays with baking paper and set to one side. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Place the ground almonds on a small oven tray. Toast the almond meal in the oven for about 10 minutes or until lightly golden. You’ll need to stir the mixture a few times to make sure it toasts evenly. Set aside to cool.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Mix the cooled ground almonds, pistachio meal, sugar, lemon rind and salt in a large bowl with your fingertips. <br /></span><span style="color: #666666; font-family: verdana;"> <br /></span><span style="color: #666666; font-family: verdana;">Whisk the egg whites until they reach a soft meringue consistency. Add the honey and vanilla whisk until firm. Gently fold into the nut mixture until it forms a soft paste. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;">Place the icing sugar into a small bowl. Using a spoon, scoop out about a tablespoon of the mixture, then form the mixture into a </span><span style="color: #666666; font-family: verdana;">cylindrical shape before rolling</span><span style="color: #666666; font-family: verdana;"> in the icing sugar</span><span style="color: #666666; font-family: verdana;">. You should be able to make at least </span><span style="color: #666666; font-family: verdana;">20 from the mixture. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgtz3SCejZ_glTiSrmrpmUlzTvTEZ3Fa-nFTKnJc6S-QwpE1_Me7P2msNyshCN-kgX_zWlcWu1wvxlv7d-1lWPMWIZdahBagYi3llNxN9OuqJb5MbbHiEsmBmNZn-cKLBZf3r2Iv2vywUIO1lihiqOipDfB5bIKptUMHM6wI-WOKcUmNY3XV9PA/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgtz3SCejZ_glTiSrmrpmUlzTvTEZ3Fa-nFTKnJc6S-QwpE1_Me7P2msNyshCN-kgX_zWlcWu1wvxlv7d-1lWPMWIZdahBagYi3llNxN9OuqJb5MbbHiEsmBmNZn-cKLBZf3r2Iv2vywUIO1lihiqOipDfB5bIKptUMHM6wI-WOKcUmNY3XV9PA/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Arrange the amaretti on the baking paper lined trays leaving room for expansion, and leave at room temperature for half an hour before baking. Bake for 12-15 minutes at </span><span style="color: #666666; font-family: verdana;">180°C, conventional </span><span style="color: #666666; font-family: verdana;">until they have coloured </span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">slightly</span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">but remain relatively pale and chewy in the centre. Place on a wire rack to cool completely.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJEZsgnRFejBL0jJxCML32dAKlFRirtv1IxPCLFIB9yjdj-kgTcTzFjyknhTn1VIACtSMqtlw36WWGd5IM4eZsH4OmiEVe5zKNPKJyIVxdCqtx6xJGWMxVLrRcWolNl7423PnzIpaLy4t_X1LN_FCgWPvLUQv9M6nlck09g38-Kl-mnVb4F8P6A/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJEZsgnRFejBL0jJxCML32dAKlFRirtv1IxPCLFIB9yjdj-kgTcTzFjyknhTn1VIACtSMqtlw36WWGd5IM4eZsH4OmiEVe5zKNPKJyIVxdCqtx6xJGWMxVLrRcWolNl7423PnzIpaLy4t_X1LN_FCgWPvLUQv9M6nlck09g38-Kl-mnVb4F8P6A/s16000/blog-2.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>When cool, dip one half of each biscuit in melted chocolate, allowing excess to drip off, and place on a baking paper-lined baking tray. Sprinkle slivered pistachios over chocolate. Repeat with remaining biscuits, then chill for 15 minutes to firm up before serving. Leave to cool before storing in a sealed jar. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYa5Kv0WCtk9sYv8pu6jhj0-sRTUq59OiBfWMStQIuYD4fu6SgU1rIt09TchPtEPJS3-ypAbWdt2Uo0JZnRe5oRRDWy4ZAI5ciSGCwUdzguEt-1fyPGhAKOb6xVkAjsiT7SgLpZgonzdf_54Cfah4KYpRQmKzlNJC-4Gsvn8xj-IFHhNllve5mJQ/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYa5Kv0WCtk9sYv8pu6jhj0-sRTUq59OiBfWMStQIuYD4fu6SgU1rIt09TchPtEPJS3-ypAbWdt2Uo0JZnRe5oRRDWy4ZAI5ciSGCwUdzguEt-1fyPGhAKOb6xVkAjsiT7SgLpZgonzdf_54Cfah4KYpRQmKzlNJC-4Gsvn8xj-IFHhNllve5mJQ/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><br /></div><span style="color: #666666; font-family: verdana;">
They look so festive, don't they? </span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again tomorrow with another bake for Xmas Week 2023. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now, </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-20211876710661214552023-12-11T05:13:00.002+11:002023-12-11T05:13:43.966+11:00big sur cookies<div><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtcpN1JEzY7CicvO7SgWR6fe-RNu_ppQSQx01I4um-kdbmmbxWxDd9-V0dja3CGgS593sTJ7EWjyWgMFDrAhMzn3tSDHhCMSbmBSRlCj4Pa95Hd06rN4FmYjjcGomkJjeUkGrUyI_epwIguIxfu5yQv70je8g0328nkns1sODp0v49iTg-KrIyg/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtcpN1JEzY7CicvO7SgWR6fe-RNu_ppQSQx01I4um-kdbmmbxWxDd9-V0dja3CGgS593sTJ7EWjyWgMFDrAhMzn3tSDHhCMSbmBSRlCj4Pa95Hd06rN4FmYjjcGomkJjeUkGrUyI_epwIguIxfu5yQv70je8g0328nkns1sODp0v49iTg-KrIyg/s16000/blog-8.jpg" /></a></div><br />For my birthday a friend kindly gave me a book voucher and I used the voucher to buy a copy of Claire Ptak's new book, Love is a Pink Cake. As you know, I just love baking with fruit and nuts and the book is filled to the brim with recipes I can't wait to make.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak6gDONqktRPDi2kzTXWEL94YHfjLfatQ9RKXVf6TgyrKyMQBZZQe5Xvr8Ghx-4YOWWrrZytIuzFtLlBZn1eki3zoR6FHml0pWejZ6slrJgbk6AkRcWMxcNLcGf1qUZcffUSFEel244cRVfKlRF0pPXqaLCUmqHuheaEZ_7g_KzYKMhbG3wkkqQ/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak6gDONqktRPDi2kzTXWEL94YHfjLfatQ9RKXVf6TgyrKyMQBZZQe5Xvr8Ghx-4YOWWrrZytIuzFtLlBZn1eki3zoR6FHml0pWejZ6slrJgbk6AkRcWMxcNLcGf1qUZcffUSFEel244cRVfKlRF0pPXqaLCUmqHuheaEZ_7g_KzYKMhbG3wkkqQ/s16000/blog-4.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">The biscuit tin was empty so for my first bake, I adapted Claire's recipe for Big Sur cookies. I had everything in my house to make the cookies, apart from the granola, but I had unsweetened muesli so I used that to make the cookies and </span><span style="color: #666666; font-family: verdana;">instead </span><span style="color: #666666; font-family: verdana;">added a little extra brown sugar to the batter. Once the batter was made, I portioned it into 2 tbs balls of cookie dough which I then froze but for how long? </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">The recipe didn't state a time, so for the first batch</span><span style="color: #666666; font-family: verdana;"> I froze the dough for one hour and when I checked at both 7 and 10 minutes the cookie dough was still raw. In the end the cookies took about 12 minutes to bake. For the second batch of cookies, the dough had been frozen for days. I let the dough balls come to room temperature for 30 minutes before baking and they were still raw at 15 minutes and in the end took 19 minutes to bake. Use the cooking time as a rough guide and look for signs of doneness - still soft in the centre and lightly coloured around the edges.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB748kkMAWTgQVNBlf8ptEIyUlU5bfWioYwIJyDS0ryw4t0l65a29za7-PyHcvlJ6tLcDt-veBqfqvfH6bhDwl2GiErL8SW1aHx3Z1JUe51K6rx-NH0IyUa4LsTXt3GVxgnc5qtMXUu3jh_qPNidqlvSPKhn34AIEqSj_fGb5GTCzGuIWOn7kmg/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB748kkMAWTgQVNBlf8ptEIyUlU5bfWioYwIJyDS0ryw4t0l65a29za7-PyHcvlJ6tLcDt-veBqfqvfH6bhDwl2GiErL8SW1aHx3Z1JUe51K6rx-NH0IyUa4LsTXt3GVxgnc5qtMXUu3jh_qPNidqlvSPKhn34AIEqSj_fGb5GTCzGuIWOn7kmg/s16000/blog-2.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div><span style="color: #666666; font-family: verdana;"><br /></span></div>Here's the recipe for you which makes 18 large cookies or 36 </span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">smaller cookies. </span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">For all my recipes I use </span><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;">a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="background-color: white; color: #666666; font-family: verdana; text-align: justify;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhtEeLak-Ku9H9OamStpoCRO3P2_zwfGJ_IbylctdX7lRgrFqnVP8_NOJWjwAfkbuYgqSBn-5n--wtpXnyJoXnxQLcePPLkxxHaJSAt93FPAL8Zs410hUr9_anPqYRgol3hD5spHS39DA-H2QjTIHLwoRqTOFJ5fde_nd04rOwL865OCNXUEVcA/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhtEeLak-Ku9H9OamStpoCRO3P2_zwfGJ_IbylctdX7lRgrFqnVP8_NOJWjwAfkbuYgqSBn-5n--wtpXnyJoXnxQLcePPLkxxHaJSAt93FPAL8Zs410hUr9_anPqYRgol3hD5spHS39DA-H2QjTIHLwoRqTOFJ5fde_nd04rOwL865OCNXUEVcA/s16000/blog-3.jpg" /></a></div></div><div><br /></div><div><span style="color: #666666; font-family: verdana;">Big Sur Cookies - makes 18 cookies or 36 small ones</span></div><div><span style="color: #666666; font-family: verdana;"><u>Ingredients</u><br />150g (1 cup) wholemeal flour <br />140g (1 cup) plain flour<br />1 tsp fine sea salt<br />1½ tsp baking powder <br />135g (½ cup) soft light brown sugar<br />225g unsalted butter, softened<br />2 eggs<br />1 tsp vanilla extract<br />200g (7oz) white chocolate, chopped into chunks<br />400g (3¼ cups) granola<br />Flaky sea salt, for sprinkling</span></div><div><span style="color: #666666; font-family: verdana;"><br /><u>Method</u><br />Whisk the flours, baking powder and salt together and set aside. Cream the butter and brown sugar just until smooth and combined but do not aerate or make fluffy. Add the eggs and vanilla extract and mix well, then mix in the flour until just combined. Add the white chocolate and granola and mix again, just until it all comes together.</span></div><div><span style="color: #666666; font-family: verdana;"><br />Line 1 or 2 trays with baking paper, then use an ice-cream scoop to portion out 18 balls of cookie dough onto the baking sheets. (I used 2 tbs of cookie dough for my cookies). Chill for 30 minutes, then flatten to a thickness of 1.5cm and freeze for 1 hour.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgV0FSkMVqMGLXqnSq5_9KyQ-IW7A3bOcTzK1D8XQYbPXSIGKA1mLxMkXrVhDJE7NWzwrVvueTf0c7Tw4FVP30tfkrefhZ1YvyrGS9nknq6tE90zH4KCEJyBEdhTfj173aTiXPK2nNJz5Bhq7_FyZy_aUxkv7nPkBdgnvZVLUFpBinXlbGtQWoQ/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgV0FSkMVqMGLXqnSq5_9KyQ-IW7A3bOcTzK1D8XQYbPXSIGKA1mLxMkXrVhDJE7NWzwrVvueTf0c7Tw4FVP30tfkrefhZ1YvyrGS9nknq6tE90zH4KCEJyBEdhTfj173aTiXPK2nNJz5Bhq7_FyZy_aUxkv7nPkBdgnvZVLUFpBinXlbGtQWoQ/s16000/blog-1.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;">Preheat the oven to 170°C fan/190°C/375°F. Defrost the cookies for 5-10 minutes before baking. Sprinkle with the flaky sea salt and bake for 7-10 minutes. They should be just starting to colour, but still soft in the centre. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1W-rOe1mTBKLR6VnwSv7-pyHfVVIK6ZbSRpk8g8vTXcfeHl8Thn5w8oseQmyPed8bg1gq44VRMmVrRfZbwY8cgOknfgSkDzCED2AJxkykSxEX07lWgqTZUrXGyJpEYbrIayguYj-PTVnecMm3_ibmMHHJ6zW2oABOjZKR_kjE6U8AtInRx6d0g/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU1W-rOe1mTBKLR6VnwSv7-pyHfVVIK6ZbSRpk8g8vTXcfeHl8Thn5w8oseQmyPed8bg1gq44VRMmVrRfZbwY8cgOknfgSkDzCED2AJxkykSxEX07lWgqTZUrXGyJpEYbrIayguYj-PTVnecMm3_ibmMHHJ6zW2oABOjZKR_kjE6U8AtInRx6d0g/s16000/blog-5.jpg" /></a></div><br /><div><span style="color: #666666; font-family: verdana;">Cool on the tray for 10 minutes before placing on a baking rack to cool completely and then store in an airtight container.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYhnCEZROqixLyMVAIFP4Ga4tyyiJNMUBIMoxUtlCn8Y9gOBjxaLC8Nf1ECl0oVpeuMm4q-LKdi2FuplIbsj8AER5GlavkHef4ky8c2Gw-beIgx6FL5QPv3rA8_plcoO9yx6ecI1BDqizK5IHUlRHoBli1AdRSI0eCoEmfx3m6h6oKdA9FSfypw/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYhnCEZROqixLyMVAIFP4Ga4tyyiJNMUBIMoxUtlCn8Y9gOBjxaLC8Nf1ECl0oVpeuMm4q-LKdi2FuplIbsj8AER5GlavkHef4ky8c2Gw-beIgx6FL5QPv3rA8_plcoO9yx6ecI1BDqizK5IHUlRHoBli1AdRSI0eCoEmfx3m6h6oKdA9FSfypw/s16000/blog-7.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><p style="text-align: left;"><br /></p><span style="color: #666666; font-family: verdana;">
Easy to make, not too sweet and the perfect dunking cookie to go with a nice cup of tea. </span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week for Christmas week 2023.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-36332510314499895182023-12-04T05:45:00.000+11:002023-12-04T05:45:27.131+11:00cherry moon signature birthday cake<div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggEagxdbKGOlavKZfCgjrJnBQm3F5KSB7-uWmf3Neq70fUHTCFJDm0AuBf92ArnxjVS-IcYZC8JNoxFmlcZh5rbGandEAuSdKf9AuFNjnB9JtMWr77UAVR8RT7_1ezGA6ktQ_BTzRxXlNv5vd1IqyWC2FFvV1yjTw9AMhmAV-2yV-d0YaoUc23g/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggEagxdbKGOlavKZfCgjrJnBQm3F5KSB7-uWmf3Neq70fUHTCFJDm0AuBf92ArnxjVS-IcYZC8JNoxFmlcZh5rbGandEAuSdKf9AuFNjnB9JtMWr77UAVR8RT7_1ezGA6ktQ_BTzRxXlNv5vd1IqyWC2FFvV1yjTw9AMhmAV-2yV-d0YaoUc23g/s16000/blog-7.jpg" /></a></div><br /><br /><span style="font-family: verdana;"><span style="color: #666666;">When the November issue of Delicious magazine landed in my letterbox, I spied a photo of the </span><a href="https://www.delicious.com.au/recipes/orange-raspberry-cake-recipe/5tf3r4ym"><span style="color: black;">Cherry Moon signature birthday cake</span></a><span style="color: #666666;">. I was only in Sydney for a fleeting visit and as I had all the ingredients to make the cake, apart from the cream and fresh raspberries to top the cake, I made a quick decision to bake the cake before I returned Brisbane.</span></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7VuVIhPwE7EdeIJ3JRhA7RA0o6Hi4-cCagxtjge50NxBpj0KiGM2GFbAAngYtW6KcmjpHG4o06RqxpnTE6PNJM2Sa9Mzt-mD0nag2yo11Ij3tLGKN2WqEBjxUYO0ApbS3nxfuW_tcgvcZQiUkx9bhBXKe592lM1uB-sSpISUZbvkMhgiVyI-XA/s900/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7VuVIhPwE7EdeIJ3JRhA7RA0o6Hi4-cCagxtjge50NxBpj0KiGM2GFbAAngYtW6KcmjpHG4o06RqxpnTE6PNJM2Sa9Mzt-mD0nag2yo11Ij3tLGKN2WqEBjxUYO0ApbS3nxfuW_tcgvcZQiUkx9bhBXKe592lM1uB-sSpISUZbvkMhgiVyI-XA/s16000/blog-8.jpg" /></a></div></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">I baked the cake and while it was cooling, made a trip to the shop for some cream and a punnet of fresh raspberries. Before you knew it the cake was cooled, filled and photo ready.</span></div><div><br /></div><div><span style="color: #666666; font-family: verdana;">I needed to tweak the proportions of the recipe a little for my smaller cake otherwise the batter would have been too runny and slightly changed the method, otherwise it's quite faithful to the original. Here's the recipe for you which makes a 17cm cake. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqBArJDKpj3vLHRzxwWRDvdG89YFcDXxUBiawI2BTYI1cDPq6rGGjyM36MyDUM5U2UQ9dPSJvDJuGGfFTKBmKkZaeHvzUFnwt7_M5nqksX0j0FxnjOisaJKSMp3e55jb20FOK_vjN9bB9rPGvZ078HF99H8ePfepcIE8Vi3PbwWyXRJML2zi4hQ/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqBArJDKpj3vLHRzxwWRDvdG89YFcDXxUBiawI2BTYI1cDPq6rGGjyM36MyDUM5U2UQ9dPSJvDJuGGfFTKBmKkZaeHvzUFnwt7_M5nqksX0j0FxnjOisaJKSMp3e55jb20FOK_vjN9bB9rPGvZ078HF99H8ePfepcIE8Vi3PbwWyXRJML2zi4hQ/s16000/blog-6.jpg" /></a></div></div><div><br /></div><div><span style="color: #666666; font-family: verdana;">Cherry Moon signature birthday cake – 17cm version<br /><u>Ingredients</u><br />1 small orange, rind grated and reserved, peeled and then sliced into 7 rounds<br />150g raw caster sugar, plus 2 extra teaspoons <br />¾ cup (115g) SR flour<br />¼ cup (35g) Plain flour <br />pinch salt <br />60g unsalted butter, chopped, at room temperature<br />1 tsp vanilla extract<br />2 large eggs, at room temperature <br />85ml (1/3 cup) vegetable oil <br />40ml buttermilk or yoghurt, at room temperature <br />Pure icing sugar, to dust <br />Fresh raspberries and edible flowers (optional), to serve<br /><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Filling</u><br />200ml thickened cream, whipped <br />1/2 cup (160g) raspberry or berry jam</span></div><div><span style="color: #666666; font-family: verdana;"> <br /><u>Method</u><br />Preheat oven to 180°C conventional/160°C fan-forced. Grease and flour the base and side of a 17cm round springform cake pan, and then line base with baking paper.</span></div><div><span style="color: #666666; font-family: verdana;"><br />Sprinkle both sides of orange slices with a tsp of the extra sugar and then arrange in a single layer over base of prepared pan. </span></div><div><span style="color: #666666; font-family: verdana;"><br />Sift flours and salt together into a bowl then set to one side.</span></div><div><span style="color: #666666; font-family: verdana;"><br />Using a stand mixer fitted with the paddle attachment, cream the butter with the sugar, orange rind and vanilla on medium-high speed for 7 minutes until light and fluffy (the sugar won't be totally dissolved). Add the eggs, one at a time, mixing well on medium speed between each addition. Reduce speed to low, then gradually drizzle in the oil, mixing constantly until it forms a mayonnaise consistency.</span></div><div><span style="color: #666666; font-family: verdana;"> <br />Add sifted dry ingredients in 3 batches, mixing well after each addition, alternating with the buttermilk until well combined and a smooth and thick batter has formed (do not overmix). Carefully spoon batter over the oranges in the prepared pan, trying not to disturb their placement. Level top using a spatula. Sprinkle top evenly with the remaining tsp extra sugar. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA_y9d-s6ipd1z9S2mobzbPSU8D9ssVAWK2dnIa68NAr8JSmveCGpVC7JhjuXtFdQqg9fOqrPqkm6Rx8EoQbFLxsARFTKaaixGqigOjpHpfS457CIloxze3jtqzYb00bLhZ1hyphenhyphenKu_aohv8Mbz2hTHa3pgmeaONOycTV-hL9ndETs5eRYM9uiCqQ/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguA_y9d-s6ipd1z9S2mobzbPSU8D9ssVAWK2dnIa68NAr8JSmveCGpVC7JhjuXtFdQqg9fOqrPqkm6Rx8EoQbFLxsARFTKaaixGqigOjpHpfS457CIloxze3jtqzYb00bLhZ1hyphenhyphenKu_aohv8Mbz2hTHa3pgmeaONOycTV-hL9ndETs5eRYM9uiCqQ/s16000/blog-1.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br />Bake for 30-40 minutes on the centre rack of the preheated 180°C conventional/160°C fan-forced oven until a skewer inserted in the centre comes out clean and the top is golden. </span><span style="color: #666666; font-family: verdana;">Let the cake cool for 10 minutes on a wire rack before releasing the cake from pan and inverting the hot cake onto the rack, orange slices facing up. Allow the cake to cool completely and develop a crust before slicing.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z3sRVWTMrgBiym-sp-pT3mdHyWodASQK13iT0io3jUhCm2MwLa7nnCxa5byJK75wHR6asy0NieuYvDj6aAO_3aici2xljBpiom14cd0l6YNSzD0AesheBd5CWdo8O3cv7OcsZfggBOc_gaMq4Z1B375iEDoCTxKJpvf01-Obi8zgXu31ZOnNDg/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z3sRVWTMrgBiym-sp-pT3mdHyWodASQK13iT0io3jUhCm2MwLa7nnCxa5byJK75wHR6asy0NieuYvDj6aAO_3aici2xljBpiom14cd0l6YNSzD0AesheBd5CWdo8O3cv7OcsZfggBOc_gaMq4Z1B375iEDoCTxKJpvf01-Obi8zgXu31ZOnNDg/s16000/blog-2.jpg" /></a></div></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Once cooled, use a large serrated knife to carefully split cake horizontally into two layers. Place the cake base (without orange slices) on a serving platter, spoon over the jam and then dollop with whipped cream. Top with the other cake half, orange slices facing up. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iPTbbYx2jIvI7CZrDOWML0m7krCcUcksxw0I51miUtX4TlLZ3h3QbovcGYgMZ31vIfVxRg35Ejo0Wlx1YFL0znQ-cyd4Z8E66JT642rv6Sy-6DLY4NX6DnKyOrl79MwnZq9Xs-hzCNCLcIhcUnotpoPQKB_xABNd-PNXrHQEgqv8GV9M-uW7ZQ/s994/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2iPTbbYx2jIvI7CZrDOWML0m7krCcUcksxw0I51miUtX4TlLZ3h3QbovcGYgMZ31vIfVxRg35Ejo0Wlx1YFL0znQ-cyd4Z8E66JT642rv6Sy-6DLY4NX6DnKyOrl79MwnZq9Xs-hzCNCLcIhcUnotpoPQKB_xABNd-PNXrHQEgqv8GV9M-uW7ZQ/s16000/blog-4.jpg" /></a></div><br /><div><br /></div><div><span style="color: #666666; font-family: verdana;">Serve cake scattered with raspberries and edible flowers, if using, and lightly dusted with icing sugar.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd1EQGB-WBjLmWyfrKv-FUb2SxMF6AmXwZUpsfUMt55mXilvetns9yvUXGBZg0ElQMPD3B9ACgLAoN_IOVuG3ei9uIYm1kBmvUjKj44cCIJzI0yXuWzr02shLP6Uyb9XcfNS91hpbhOb1mDVOAOfJd52i_UhvyLZU8PNJzpzLTYLmqiNqy6Z58g/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd1EQGB-WBjLmWyfrKv-FUb2SxMF6AmXwZUpsfUMt55mXilvetns9yvUXGBZg0ElQMPD3B9ACgLAoN_IOVuG3ei9uIYm1kBmvUjKj44cCIJzI0yXuWzr02shLP6Uyb9XcfNS91hpbhOb1mDVOAOfJd52i_UhvyLZU8PNJzpzLTYLmqiNqy6Z58g/s16000/blog-3.jpg" /></a></div></span></div><div style="text-align: left;"><br /></div><span style="color: #666666; font-family: verdana;">
As I flew out the next day at 7.00 am, I snaffled a slice for myself and shared the rest of the cake with my neighbours. The cake was delicious - the orange topping added a touch of freshness to the cake and you can never go wrong with a filling of berry jam and cream.</span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmGRi-XeeAcfwOfViq-UXQN5-sIjjNouh-Pqb8K2P1deonSwkCUMz7HUgM9eNeotKvCl6WnK59M8YAfvg9CSnQ4vLV5Inoe8UJqSDttkZllak3ycfQZjgTF4wFtgBBgAmC7jrelGkhc6lsGkBjFBhjZTEu3LGp-U254vORFgjb3rk4t6TR4xV2Q/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmGRi-XeeAcfwOfViq-UXQN5-sIjjNouh-Pqb8K2P1deonSwkCUMz7HUgM9eNeotKvCl6WnK59M8YAfvg9CSnQ4vLV5Inoe8UJqSDttkZllak3ycfQZjgTF4wFtgBBgAmC7jrelGkhc6lsGkBjFBhjZTEu3LGp-U254vORFgjb3rk4t6TR4xV2Q/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-48335667680990880872023-11-27T05:19:00.000+11:002023-11-27T05:19:35.229+11:00louise cake with apricots and coconut<div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQpUcmRzO3VjWcAjKDH3fIg5NU2EaQ8Vh4nfEPhn4TwJj938ECyo9JyFXTWAYhZnEun03umBgDU-JCW1CT7lTwIZieAUntYtQjYQO73rfPzq1V3OfzcPXZ_Lylv6gaJ5BGA9A_BNfRtg9yrqgXW6VC8OnTW2AODYfzQ7pxM71Bg3HmRLrwO9hXw/s1500/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="905" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQpUcmRzO3VjWcAjKDH3fIg5NU2EaQ8Vh4nfEPhn4TwJj938ECyo9JyFXTWAYhZnEun03umBgDU-JCW1CT7lTwIZieAUntYtQjYQO73rfPzq1V3OfzcPXZ_Lylv6gaJ5BGA9A_BNfRtg9yrqgXW6VC8OnTW2AODYfzQ7pxM71Bg3HmRLrwO9hXw/s16000/blog-8.jpg" /></a></div><br />This is the fourth time I've made </span><a href="https://ottolenghi.co.uk/recipes/louise-cake-with-plum-and-coconut"><span style="color: black;">the Louise cake</span></a> <span style="color: #666666;">from Sweet by Yotam Ottolanghi and Helen Goh. The orginal recipe was made with plums and coconut but it's a bit early for plums and at $14.99/kilo, they were too expensive. </span></span><span style="color: #666666; font-family: verdana;">Instead I picked up some battered apricots which were on special at the fruit shop and used them instead of the the plums. </span><span style="color: #666666; font-family: verdana;">I've also made the cake with rhubarb which was absolutely delicious. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtuwkSwjxhV5S7k7DZOz5jtcx-biMFK1nBmDBw9UHhSPomIRNOUsFPWBTaRvsNHLFNRaqDVwhaja0VbvC0b_SMhC1d6Iz3a17tai11ZCwlgguY3Vr6NBAUmANgOxgFGyZD0nP_Ul1H1Ebb6TAGq4mWKCrbBVTrKOd-fhxdMqRvVWH62RqOHuvmw/s1500/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="905" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtuwkSwjxhV5S7k7DZOz5jtcx-biMFK1nBmDBw9UHhSPomIRNOUsFPWBTaRvsNHLFNRaqDVwhaja0VbvC0b_SMhC1d6Iz3a17tai11ZCwlgguY3Vr6NBAUmANgOxgFGyZD0nP_Ul1H1Ebb6TAGq4mWKCrbBVTrKOd-fhxdMqRvVWH62RqOHuvmw/s16000/blog-6.jpg" /></a></div></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">I wasn't sure if the apricot version would deliver, but it did in spades. The apricots were just delicious in the cake, which I shared with my neighbours.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWRdEzT1tFOUHKf-25_nYgWXP7VDU4SvaRRYb4OAULQK0i50FZ5ab19cOO-xA9bqT8oRftGoORQ58lsV2HnfgaNUz9Xra9rbcRXbQYqAmS_foiIBzfaP4RRVsUtvZzUmIDRgNjpXObn359M2TAXeZUHc4LqRjsondQ3cluJxjg6ANfeyXWHGJOw/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWRdEzT1tFOUHKf-25_nYgWXP7VDU4SvaRRYb4OAULQK0i50FZ5ab19cOO-xA9bqT8oRftGoORQ58lsV2HnfgaNUz9Xra9rbcRXbQYqAmS_foiIBzfaP4RRVsUtvZzUmIDRgNjpXObn359M2TAXeZUHc4LqRjsondQ3cluJxjg6ANfeyXWHGJOw/s16000/blog-3.jpg" /></a></div><span style="color: #666666;"><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div>Here's the recipe for you which make a 17cm round cake. If you'd like to make a larger version click on the link above for the quantities. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Louise cake with apricots</u><br />85g unsalted butter, at room temperature, cut into 2cm cubes<br />65g caster sugar<br />1½ tsp finely grated lemon zest <br />2 large egg yolks<br />85g plain flour<br />1 tsp baking powder</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">a pinch of salt<br />15g desiccated coconut<br />60ml full cream milk<br />1 tsp vanilla extract<br />3 apricots, halved deseeded then quartered</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Meringue</u><br />40g flaked almonds<br />95g egg whites (from 3-4 eggs)<br />pinch salt<br />125g caster sugar<br />3/4 tsp vanilla extract<br />3/4 tsp white wine vinegar<br />3/4 tsp cornflour</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /><u>Method</u><br />Preheat the oven to 170°C, conventional. Spread out the flaked almonds for the meringue on a baking tray and roast for 10 minutes, until they are a light golden brown. Remove from the oven and set aside to cool.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Increase the oven temperature to 180°C conventional. Line the base and sides of a high-sided 17cm round tin (with a removable base) with baking paper.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Place the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium-high speed, until light and creamy. Add the egg yolks, one at a time, and beat until combined. Sift the flour, baking powder and salt together into a bowl. Add the coconut and stir to combine. With the machine on a low speed, gradually add the dry ingredients to the butter mix, alternating with the milk and vanilla. <br /><br />Scrape the batter into the prepared tin – it will only rise about a fifth of the way up the sides – and smooth the top evenly. Place in the oven and cook for 25 minutes or until the cake is fully cooked and a skewer inserted into the centre comes out clean.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />When the cake is cooked, remove it from the oven and turn the temperature up to 200°C conventional. Gently lay the apricot slices on top of the cake.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSzchQfjuqCIVt3a8LB0oc2PjfhAXMOvxPWqPAhF2dgqOF92lbf21AuOo8NdtSPPpHOzVCf93jw-Utohwk2tz7eUrScKyKQoqLS7tovYgTc1LLCcvzF3d1cZAchtQ-gboPudUZb6DUBFpH2P1VvZS_zwf0dNQgzoVXe5LRO1TxFnSxzuPENbSQg/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSzchQfjuqCIVt3a8LB0oc2PjfhAXMOvxPWqPAhF2dgqOF92lbf21AuOo8NdtSPPpHOzVCf93jw-Utohwk2tz7eUrScKyKQoqLS7tovYgTc1LLCcvzF3d1cZAchtQ-gboPudUZb6DUBFpH2P1VvZS_zwf0dNQgzoVXe5LRO1TxFnSxzuPENbSQg/s16000/blog-1.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><u>Meringue</u><br />Place the egg whites and salt in a clean bowl of an electric mixer with the whisk attachment in place. Beat on a medium-high speed for about 1 minute until soft peaks form. Add the sugar, a tablespoon at a time, and continue to whisk on a high speed until the egg whites are stiff and glossy. Add the vanilla, vinegar and cornflour and whisk again until combined. Finally, fold in the toasted flaked almonds.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVa5WzF1Jhk72hNHUGAGbNAwKlqvyeW_TKhfCFfwWH7ATrHTsOLNK8L56u1_HM58tJHBq_zY02WJ9bWpwSvcUXekCqyJUnHu7zGA0KD6uCjXUsw0g7Y-5JQvTnLtXCB0kGfKosz9FY93W6v1K2LwnWm2515pOrNiPGuekrnurDmuQD0FvEMjS7A/s900/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVa5WzF1Jhk72hNHUGAGbNAwKlqvyeW_TKhfCFfwWH7ATrHTsOLNK8L56u1_HM58tJHBq_zY02WJ9bWpwSvcUXekCqyJUnHu7zGA0KD6uCjXUsw0g7Y-5JQvTnLtXCB0kGfKosz9FY93W6v1K2LwnWm2515pOrNiPGuekrnurDmuQD0FvEMjS7A/s16000/blog-2.jpg" /></a></div><br /><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Scrape the meringue into the cake tin, on top of the fruit, and spread out evenly over the fruit. Swirl the meringue around so you get rough waves and peaks, then place in the oven. Immediately lower the oven temperature to 180°C conventional and bake for 35 minutes, or until the meringue has formed a hard crust and is just beginning to brown. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg61nqR2ZTChf4MMvL_hnYDhzC44Z5ouHTua8prHA864UwMzRocAcmnJcUNemni46ay1hUFfRYRNvnVX9zSfFF_YNAGq6b7KQ0WPSb3nqYmSlc5wZwNygjDy_Gdeoht2JOVl8eNBvRDtQn3KoNEn_VozfL_mq888UzgRw6Sam5cNJIzcaY1Xqcg/s900/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXg61nqR2ZTChf4MMvL_hnYDhzC44Z5ouHTua8prHA864UwMzRocAcmnJcUNemni46ay1hUFfRYRNvnVX9zSfFF_YNAGq6b7KQ0WPSb3nqYmSlc5wZwNygjDy_Gdeoht2JOVl8eNBvRDtQn3KoNEn_VozfL_mq888UzgRw6Sam5cNJIzcaY1Xqcg/s16000/blog-5.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br />Remove from the oven and allow to cool in the cake tin for at least 30 minutes before pushing up the removable base to release the cake. Peel away the parchment paper, place on a platter, and serve.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2-Bd37gkaDbcfe95XsYgjBjC3mMu624K1tS6jrDhZuFtHdaxnfRNkx-wN7OpHfwWPjavzYE_VfqAFxdGtUzedejnUrtUk2VnTHw8_8tuEZxnAphODm3Qx6duy7dtrmQKrwz9Wae4KTvIH0t5wHN1N-D-g3u0YP12-sZQniPJtBBlRAfRwhwCuA/s900/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2-Bd37gkaDbcfe95XsYgjBjC3mMu624K1tS6jrDhZuFtHdaxnfRNkx-wN7OpHfwWPjavzYE_VfqAFxdGtUzedejnUrtUk2VnTHw8_8tuEZxnAphODm3Qx6duy7dtrmQKrwz9Wae4KTvIH0t5wHN1N-D-g3u0YP12-sZQniPJtBBlRAfRwhwCuA/s16000/blog-7.jpg" /></a></div><div style="text-align: left;"><br /></div><span style="color: #666666; font-family: verdana;">I hope you get the chance to make my apricot version of the Louise cake. If it's not apricot season where you live, I'm sure well drained tinned apricots would work just as well as the fresh.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Jillian</span><br /><span style="color: #666666; font-family: verdana;"><br /></span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-70874908493967664982023-11-20T05:25:00.001+11:002023-11-20T05:25:10.111+11:00browned butter pecan frangipane tart<p> </p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05lyQLlTQu97tDkJC-5KhWcJrP0zVJFYMKTKQs5IMw101o_yErbifDBJDwfDP6yCgRXbOKYokoBfrdG9TmI2X-HuTJRo-1LI99wGH2LAVg3dMA3AMKFWLKwh8D17YOlF0i19aVbq-aLNLeB1JtxP8lXcpT51PnT-F1v9OSuotIwBHr-E0wRp-VQ/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05lyQLlTQu97tDkJC-5KhWcJrP0zVJFYMKTKQs5IMw101o_yErbifDBJDwfDP6yCgRXbOKYokoBfrdG9TmI2X-HuTJRo-1LI99wGH2LAVg3dMA3AMKFWLKwh8D17YOlF0i19aVbq-aLNLeB1JtxP8lXcpT51PnT-F1v9OSuotIwBHr-E0wRp-VQ/s16000/blog-6.jpg" /></a><span style="color: #666666; font-family: verdana;">My household is a small one so a 23cm tart is way too big, even when I share it with my neighbours and workmates.</span> <span style="font-family: verdana;"><span style="color: #666666;">I've long wanted a shallow 15.5cm tart tin as its exactly half the dimensions of a 23 cm tin. When I was in Paris I made a beeline to </span><a href="https://www.instagram.com/a.simon_1884/?hl=fr"><span style="color: black;">A. Simon</span></a><span style="color: #666666;"> and purchased a De Buyer perforated tart tin, which is impossible to find in Sydney. Since my return, I've been looking for a reason to use the tin, then suddenly realised that Thanksgiving is upon us. </span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXwxxZ_W-0xf-jb-CmxNRM71FZ1bWjvbdO1aONIm9hIWhxcrt7G5kVGzAK3g1_r0LoC13kVXMdDj-Upyrp0-TeksRCKh0bBdfYgPX7xTcrJUhpymVr9YSq-cgwvLg_aK0yPhqfhXfwXC0tsSd01Kf1OK5h09yhq8NB3njneygLwUmWBGYOAm22Q/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXwxxZ_W-0xf-jb-CmxNRM71FZ1bWjvbdO1aONIm9hIWhxcrt7G5kVGzAK3g1_r0LoC13kVXMdDj-Upyrp0-TeksRCKh0bBdfYgPX7xTcrJUhpymVr9YSq-cgwvLg_aK0yPhqfhXfwXC0tsSd01Kf1OK5h09yhq8NB3njneygLwUmWBGYOAm22Q/s16000/blog-7.jpg" /></a></div></span><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both;"><span style="color: #666666; font-family: verdana;"><br /></span></div>Thanksgiving isn't a thing in Australia but I used to write a food column for a US based blog so got into the habit of making pies and tarts for Thanksgiving. This tart was 100% inspired by Claire Saffitz's Thanksgiving menu which I found on the </span><a href="https://www.youtube.com/watch?v=0rHT0QPvLTc" style="font-family: verdana;"><span style="color: black;">NYT Cooking</span></a><span style="font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">youtube channel.</span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div class="separator" style="clear: both;"><span style="font-family: verdana;"><span style="color: #666666;">I love frangipane tarts so I used Claire's tart as inspiration but adapted my own recipe to come up with this b</span></span><span style="color: #666666; font-family: verdana;">rowned butter pecan frangipane tart. I thought the filling might be a bit overwhelming if it was made entirely from pecans so I used half almond meal and half toasted pecan meal. I toasted the pecans for about 8 minutes in a </span><span style="color: #666666; font-family: verdana;">190°C, conventional oven, then ground them in my mini food processor.</span></div><div class="separator" style="clear: both;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1GAaPu_AFFW3kYzLBlpxbcw2BH3T0nwLyqSvTVufKw69jo2gRm_9bMFecH2oGBFX67dBxdY_bWia6bHpmqtoWuMVEG55GIXNYYXo3SAm4octeVklMbRLB4-SSRGvlNJ33Lg48m7J93__8ZsVvkDFOcCsb4WeSCl_zNRIp4I2NhecjqVJdPSMsA/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1GAaPu_AFFW3kYzLBlpxbcw2BH3T0nwLyqSvTVufKw69jo2gRm_9bMFecH2oGBFX67dBxdY_bWia6bHpmqtoWuMVEG55GIXNYYXo3SAm4octeVklMbRLB4-SSRGvlNJ33Lg48m7J93__8ZsVvkDFOcCsb4WeSCl_zNRIp4I2NhecjqVJdPSMsA/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">Here's the recipe for you which makes a 15.5 cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. If you'd like to make a 23cm tart, t</span><span style="color: #666666; font-family: verdana;">he quantity of pastry in the recipe is sufficient to make a 23cm shell. For the filling, </span><span style="color: #666666; font-family: verdana;">use a whole egg, and double the rest of the filling ingredients. The bake time will stay the same.</span></div><div class="separator" style="clear: both;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Browned butter pecan frangipane tart – makes a 15.5 cm tart </span></div><div><span style="color: #666666; font-family: verdana;"><u>Pastry</u></span></div><div><span style="color: #666666; font-family: verdana;">60g cold unsalted butter</span></div><div><span style="color: #666666; font-family: verdana;">1 cup plain flour</span></div><div><span style="color: #666666; font-family: verdana;">pinch of salt</span></div><div><span style="color: #666666; font-family: verdana;">2 tbs cold water</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Frangipane</u></span></div><div><span style="color: #666666; font-family: verdana;">65g unsalted butter</span></div><div><span style="color: #666666; font-family: verdana;">50g raw caster sugar</span></div><div><span style="color: #666666; font-family: verdana;">1 tsp vanilla extract </span></div><div><span style="color: #666666; font-family: verdana;">1 egg yolk</span></div><div><span style="color: #666666; font-family: verdana;">50g almond or toasted pecan meal or a mixture of both</span></div><div><span style="color: #666666; font-family: verdana;">pinch salt</span></div><div><span style="color: #666666; font-family: verdana;">2 tsp flour</span></div><div><span style="color: #666666; font-family: verdana;">1½ tsp rum </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Topping</u></span></div><div><span style="color: #666666; font-family: verdana;">75g whole pecans</span></div><div><span style="color: #666666; font-family: verdana;">1 tbs maple syrup</span></div><div><span style="color: #666666; font-family: verdana;">flaky sea salt</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>To serve</u></span></div><div><span style="color: #666666; font-family: verdana;">cream</span></div><div><span style="color: #666666; font-family: verdana;">candied rosemary leaves (optional)</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Pastry</u></span></div><div><span style="color: #666666; font-family: verdana;">You’ll only need about half of the pastry dough to make a 15.5 cm tart. The pastry freezes well so just wrap the remaining pastry in plastic wrap and store in the freezer. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Combine the butter, flour and salt in a food processor and process a few times until the butter is coarsely chopped. Add sufficient water and process just until a dough starts to form around the blade. Wrap in plastic and refrigerate the pastry for an hour before rolling out thinly - 3mm thick - on a floured benchtop. Line a greased 15.5 cm flan tin with the pastry then return to the fridge for another 30 minutes while making the filling. Trim excess pastry.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bKIAS91mmP6Brzidj3v_GzywwuM2miY-_UoemOYeFEt7ufSJVgK2abwdGaJ7LFPt7gSW47TyUensht2D2vaVs_5z0-a6I5UWFsubEbIbmUj781UIrOcRc7ic3vr6CgITtbqvwHnRqTZSwQ5r8ny4hUO9mA-qgADt171EJvvCFhU8UdvMIylUEg/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bKIAS91mmP6Brzidj3v_GzywwuM2miY-_UoemOYeFEt7ufSJVgK2abwdGaJ7LFPt7gSW47TyUensht2D2vaVs_5z0-a6I5UWFsubEbIbmUj781UIrOcRc7ic3vr6CgITtbqvwHnRqTZSwQ5r8ny4hUO9mA-qgADt171EJvvCFhU8UdvMIylUEg/s16000/blog-1.jpg" /></a></div><br /></div><div><span style="color: #666666; font-family: verdana;"><u>Frangipane</u></span></div><div><span style="color: #666666; font-family: verdana;">Chop the butter and place in a microwave safe bowl. Cover and cook on high for about 4 minutes until the butter has browned and smells nutty. Set aside to cool. You can also do this step in a small saucepan on the stove. You will need 50g of the cooled brown butter for this recipe.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">In a small bowl, mix together the still liquid browned butter, the sugar and vanilla. Add the egg yolk followed by the nut meal, salt, flour and rum. You should end up with a very soft paste. Refrigerate for about 30 minutes to firm the mixture.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><u>Tart</u></span></div><div><span style="color: #666666; font-family: verdana;">Preheat the oven to 190°C, conventional. Fill the pastry shell with the frangipane mixture stopping about ½ cm from the top, then level the surface with a knife. Arrange the pecans decoratively over the frangipane. Brush the maple syrup over the pecans then sprinkle with a few sea salt flakes. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLokMTtBwPF_8ktePK_VCcWs5I5mqcwajoumiMjQMatWU8WbmS5TLHBJW9YkaR0KovaGLVgO9kiHqhGd7vPFqhuciJiosgTjcr36KFwcSu9RQJhjfKC5b3sFB2mS1JlYpWddofsFJI92TpYrMHeRjTo78WQU61stO5JceZkK-mgdWB53ePdzq3sw/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLokMTtBwPF_8ktePK_VCcWs5I5mqcwajoumiMjQMatWU8WbmS5TLHBJW9YkaR0KovaGLVgO9kiHqhGd7vPFqhuciJiosgTjcr36KFwcSu9RQJhjfKC5b3sFB2mS1JlYpWddofsFJI92TpYrMHeRjTo78WQU61stO5JceZkK-mgdWB53ePdzq3sw/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;">Bake the tart on the centre rack of the preheated oven for 35-45 minutes or until the frangipane filling has puffed and is golden brown. Remove from the oven, place on a rack and let the tart cool completely before serving. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A0xYemcK39-np_S9JZ6nbXNw3tIA_tSKsR1kr7ihuo9dtnE8FzQ0CoZcbYU6NbZKqsBwE5UhK8rTuaANVFbbCBu6T16oW8-wvlba9imkcUIOUO55lfq8m1CPJpW8ACsWdn6t2wo_9vsfnRQqTUTNlTpdwh_tO3JvSVIAAUUP_sPvNO3-iBB6UQ/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A0xYemcK39-np_S9JZ6nbXNw3tIA_tSKsR1kr7ihuo9dtnE8FzQ0CoZcbYU6NbZKqsBwE5UhK8rTuaANVFbbCBu6T16oW8-wvlba9imkcUIOUO55lfq8m1CPJpW8ACsWdn6t2wo_9vsfnRQqTUTNlTpdwh_tO3JvSVIAAUUP_sPvNO3-iBB6UQ/s16000/blog-2.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">If you'd like your tart shiny, then glaze again with maple syrup just before serving. Serve with cream.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFbOef_Ni879eI208uMJ-YKJJKqdz2mALgq8B_AbOatHkwvDGHTjT99vxAiqqb8TT0ex8T5oK2TA47S6Iqm5eorluOVVCScrB04x59ku3IakoLxfJjsCbh-7N5Y0ndw8mZGD56hfE6rMuhYpfVVVBBlqbsSg2i7oqJ3jqb5jyIH7Lj1Zd5SWIvQ/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFbOef_Ni879eI208uMJ-YKJJKqdz2mALgq8B_AbOatHkwvDGHTjT99vxAiqqb8TT0ex8T5oK2TA47S6Iqm5eorluOVVCScrB04x59ku3IakoLxfJjsCbh-7N5Y0ndw8mZGD56hfE6rMuhYpfVVVBBlqbsSg2i7oqJ3jqb5jyIH7Lj1Zd5SWIvQ/s16000/blog-3.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">I decided to gild the lily a little and topped the tart with a sprig of candied rosemary left over from another project. Just a warning, this is not a very sweet dessert, in fact it's almost savoury, so you might want to increase the sugar in the filling to 75g.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qmVcd6vjkbu8-A1VbrUN69EJfP0n5td6P90kgEfd-WAN8EGsLiaeGXUnPuk1GqnkxPW7dBcWddz5j6iqXdykMmDTUOXyVLj9GSCuu05AymJhqjeLSfCFFWIK1QHhctrVFlDMzbAcDGwSazRFGo7HDJ7oMm3aatou01eYg9D4Vxas7axgea2T-g/s994/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qmVcd6vjkbu8-A1VbrUN69EJfP0n5td6P90kgEfd-WAN8EGsLiaeGXUnPuk1GqnkxPW7dBcWddz5j6iqXdykMmDTUOXyVLj9GSCuu05AymJhqjeLSfCFFWIK1QHhctrVFlDMzbAcDGwSazRFGo7HDJ7oMm3aatou01eYg9D4Vxas7axgea2T-g/s16000/blog-8.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">The finished tart looks pretty impressive but it's easy to make. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Happy Thanksgiving to my US readers and see you all again next week with some more baking from my kitchen. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now, </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"> Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-83837361516375465512023-11-12T16:23:00.001+11:002023-11-13T05:07:27.472+11:00lemon meringue pie bars<div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vdQj2ip954-S_PD8K_YF78k3eLMUqRlXxpemBk0aUy9eKOlq8Oy6Xg22ZSLB6b5w2QiVXw3oCWU6ntpBDvvDQ3f6jpYu16XYOzPlEIPv5lVTQLcJQrwS30kTjOJ1IRa3LKJXs_DSfa_lKFsMQk0Cv_-f6BVnr-vAHo-cXJjACTogPyMU_CwZ0g/s994/blog-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vdQj2ip954-S_PD8K_YF78k3eLMUqRlXxpemBk0aUy9eKOlq8Oy6Xg22ZSLB6b5w2QiVXw3oCWU6ntpBDvvDQ3f6jpYu16XYOzPlEIPv5lVTQLcJQrwS30kTjOJ1IRa3LKJXs_DSfa_lKFsMQk0Cv_-f6BVnr-vAHo-cXJjACTogPyMU_CwZ0g/s16000/blog-9.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="color: #666666; text-align: left;">When I opened my copy of 'Love is a Pink Cake' by Claire Ptak</span><span style="text-align: left;"> </span><span style="color: #666666; text-align: left;">and saw a photo of the lemon meringue pie bars, I knew I had to make them. I've been making lemon squares for at least 20 years and love lemon meringue pie, so this recipe seemed to combine the best of both worlds. M</span><span style="text-align: left;">y friend Liane, who passed away last year, loved my tart lemon squares and I just know she would have loved this lemon meringue version.</span></div></span></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXaTjvDGPHvCEsnyEeBjKDob7cFNc3FeLoHvpFlH0enpAPmQT0h2e5dSvwrWekPd9mXqQrBijEiK5eqjihtrYZ4xuDY2Lh11Dz3M_pG_-8QKVPgcJXX51LM62I3OpFBNep4-lHvabfr2eo-4O9yK3ei14bb4IHE2BWvLvcCO0kSQtuu56FXK0Qg/s900/blog-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXaTjvDGPHvCEsnyEeBjKDob7cFNc3FeLoHvpFlH0enpAPmQT0h2e5dSvwrWekPd9mXqQrBijEiK5eqjihtrYZ4xuDY2Lh11Dz3M_pG_-8QKVPgcJXX51LM62I3OpFBNep4-lHvabfr2eo-4O9yK3ei14bb4IHE2BWvLvcCO0kSQtuu56FXK0Qg/s16000/blog-6.jpg" /></a></div></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">This is not the original recipe, which you can find </span><a href="https://www.nigella.com/recipes/guests/lemon-meringue-pie-bars"><span style="color: black;">here</span></a></span><span style="color: #666666; font-family: verdana;">. </span><span style="color: #666666; font-family: verdana;">I made a half batch of the lemon meringue bars which I baked in a 7 inch square tin. </span><span style="color: #666666; font-family: verdana;">I used my own tried and true shortbread base and cut down the sugar in the filling substantially because I wanted the filling to be quite tart. </span><span style="color: #666666; font-family: verdana;">I also </span><span style="color: #666666; font-family: verdana;">lined the base</span><span style="color: #666666; font-family: verdana;"> with </span><span style="color: #666666; font-family: verdana;">lightly greased non-stick foil rather than baking paper and while it worked well, it retained heat so the edges were a little too brown. I just trimmed the edges a little but next time, I'd reduce the bake time by 5 minutes or so.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPUdoeF4F5pkxOxQZ4INuTXj8U8WzLNoHaON8AX7SBhxwquHq6qBBawES97wUBm-oWl2Mv6rgjsNr4wgnECGrTSczYvX_a4fHZOVqKl9XZdzei-WeYgZ8OY5IzwmWY-04Y7Q1nyS9d41ZaJCV1RYvr9IygwZUS-jtTRWVYmVWfEP38G4ng0IsJA/s900/blog-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPUdoeF4F5pkxOxQZ4INuTXj8U8WzLNoHaON8AX7SBhxwquHq6qBBawES97wUBm-oWl2Mv6rgjsNr4wgnECGrTSczYvX_a4fHZOVqKl9XZdzei-WeYgZ8OY5IzwmWY-04Y7Q1nyS9d41ZaJCV1RYvr9IygwZUS-jtTRWVYmVWfEP38G4ng0IsJA/s16000/blog-5.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><br /></div><div><span style="color: #666666; font-family: verdana;">Here's my version of Claire's recipe for lemon merigue pie bars which yields 8 bars. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Lemon meringue pie bars </span></span><span style="color: #666666; font-family: verdana;">- makes 8 </span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><u>Shortbread base </u><br /></span><span style="color: #666666;">150g plain flour<br /></span><span style="color: #666666;">40g icing sugar<br /></span><span style="color: #666666;">pinch salt</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">1/2 tsp vanilla extract<br /></span><span style="color: #666666;">110g unsalted butter, cold, cut into cubes</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><u>Lemon filling</u><br /></span><span style="color: #666666;">25g plain flour <br /></span><span style="color: #666666;">¾ tsp baking powder<br /></span><span style="color: #666666;">150g caster sugar<br /></span><span style="color: #666666;">2 eggs <br /></span><span style="color: #666666;">2 lemons, zested and juiced (you need 85g lemon juice)</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><u>Meringue topping</u><br /></span><span style="color: #666666;">2 egg whites<br /></span><span style="color: #666666;">100g caster sugar <br /></span><span style="color: #666666;">3 tsp golden syrup<br /></span><span style="color: #666666;">Pinch of salt <br /></span><span style="color: #666666;">3 tsp vanilla extract</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><u>Method</u><br /></span><span style="color: #666666;">Preheat the oven to 190°C, conventional and grease and line a 7x7in tin with baking paper or non-stick foil. Do not cut the corners of the paper to fit the tray, just line as tightly as possible so that the paper comes above the edge of the tray on all sides. If using foil, lightly grease the foil.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuAQhrElWT03znE3Xn4Pd6bjj2fEjJFWjJ1tZWqGlR-NBDuHgBus8RxxSup0uq_hgFYf1d_6Sso4IO0vmi7fvU6CWvgnsQ5Wff0GO6pzl5l5-NbiZBaVIAaStqutlvQv6LM09szp7hEUs1WSWsK4-awBI1lPSyl-MpU6-0fIzMsIBTY0UQOv2rw/s900/blog-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuAQhrElWT03znE3Xn4Pd6bjj2fEjJFWjJ1tZWqGlR-NBDuHgBus8RxxSup0uq_hgFYf1d_6Sso4IO0vmi7fvU6CWvgnsQ5Wff0GO6pzl5l5-NbiZBaVIAaStqutlvQv6LM09szp7hEUs1WSWsK4-awBI1lPSyl-MpU6-0fIzMsIBTY0UQOv2rw/s16000/blog-1.jpg" /></a></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div>Put the flour, icing sugar and salt into a food processor and pulse briefly to combine, then add the vanilla and the cubed butter and pulse until it comes together in a ball. Press the mixture evenly into the prepared baking tray, then bake for 20 minutes or until lightly golden.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYTMxbkzZ8xK39iaKuljLa8INSpSiG5AFbyxE-KUs7_yDu3sdBm1s016z4PwmK5KLY7AKQPuMrzpZM7SxdAZt-AHDxcL3u2GDO22cd-hWweoKPcXJKn4UeIDNkwDCp9oqmsn8F2k9oB-qWN2CuNQBcJsr327j4O7VjEiFl52_Hsi9ggviyu7v4w/s900/blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYTMxbkzZ8xK39iaKuljLa8INSpSiG5AFbyxE-KUs7_yDu3sdBm1s016z4PwmK5KLY7AKQPuMrzpZM7SxdAZt-AHDxcL3u2GDO22cd-hWweoKPcXJKn4UeIDNkwDCp9oqmsn8F2k9oB-qWN2CuNQBcJsr327j4O7VjEiFl52_Hsi9ggviyu7v4w/s16000/blog-3.jpg" /></a></div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">To make the filling, put the flour, baking powder and caster sugar into a large bowl and use a whisk to combine. Add the eggs and lemon juice and whisk again. Strain the mixture into a clean bowl and stir in the lemon zest.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl4ZKpY-x-D5mZFRQpFvc3pGT5wRoFcgeCUWWRCocZkcwDftMEVy5Co3m5VqsYAJ1x9lxdTSuTAXqSzfYCHKJyx-VvFMJuUufV6Um-K7rLMmfLLxSwyMh0c9Q2yqUvFDwVjrHj2-OMF0hZNu_rdDwbgiqPm7IXngjMMhKtfePXpyN1YUYpO7ceg/s900/blog-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl4ZKpY-x-D5mZFRQpFvc3pGT5wRoFcgeCUWWRCocZkcwDftMEVy5Co3m5VqsYAJ1x9lxdTSuTAXqSzfYCHKJyx-VvFMJuUufV6Um-K7rLMmfLLxSwyMh0c9Q2yqUvFDwVjrHj2-OMF0hZNu_rdDwbgiqPm7IXngjMMhKtfePXpyN1YUYpO7ceg/s16000/blog-2.jpg" /></a></div><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">As soon as the base is baked, remove from the oven, carefully pour the filling over the base and return to the oven. Immediately lower the temperature to 170°C, conventional and bake for about 30 minutes, or until the top is set; it should be slightly firm and lightly golden. Remove from the oven and allow the slice to cool completely.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;">Meanwhile, put all the ingredients for the meringue topping into a heatproof bowl and place over a saucepan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. If using a sugar thermometer, whisk continuously for 2 minutes, or until it reads 70-75°C, whichever comes first. Transfer to the bowl of a stand mixer fitted with a whisk attachment to whip the mixture into stiff, glossy peaks.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxspTbxA0MRhckvGXfIpnyBqV57xvfKuRHj_7DyQw3pdGsZ7g7mxu_hp5kJzazXaMD2-HBW1E0-WICaa6r8UCJDzzVv_mWt4q3dAI2TAadMsc6vJry1WRsGFiDhARTs0WTT8WI-TkdOzAEVVChZ_hPGLwernHjPx2d4hqzmDytanA6aQzSDcGmA/s900/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxspTbxA0MRhckvGXfIpnyBqV57xvfKuRHj_7DyQw3pdGsZ7g7mxu_hp5kJzazXaMD2-HBW1E0-WICaa6r8UCJDzzVv_mWt4q3dAI2TAadMsc6vJry1WRsGFiDhARTs0WTT8WI-TkdOzAEVVChZ_hPGLwernHjPx2d4hqzmDytanA6aQzSDcGmA/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Put the marshmallow into a piping bag fitted with your favourite nozzle. Pipe or spoon the meringue onto the cooled lemon filling. You can either cover the entire tray or slice into 8 bars first and then pipe each one individually, as we do at the bakery. If you have a blowtorch, torch the top of the meringue, or if you're brave you can pop it under the grill for 30 seconds or so to get the same effect.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyfyRkAWk2hNvM5mVRn8dqc6aK363LsuwDkn9m9rnLGuQ7ZDnTHhW6ZAQG9WuFrvHnatymaqtSyns20HlCGGPHShrMJvB4XaqIks4Fby0zlcyQnMAlsI31K-B222Pp8Ui93pofcFeymww075pVaKn26W1qmmhVSkxPy4AUtujTcg-spRkr3q-hg/s994/blog-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyfyRkAWk2hNvM5mVRn8dqc6aK363LsuwDkn9m9rnLGuQ7ZDnTHhW6ZAQG9WuFrvHnatymaqtSyns20HlCGGPHShrMJvB4XaqIks4Fby0zlcyQnMAlsI31K-B222Pp8Ui93pofcFeymww075pVaKn26W1qmmhVSkxPy4AUtujTcg-spRkr3q-hg/s16000/blog-7.jpg" /></a></div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span><span style="color: #666666;">These are best enjoyed on the same day but will keep at room temperature for 24 hours.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aVilCk_TqXjCKyDTIaIme6EbE3tZQ9yjL_vIAVdoaL-f3RFVFcMtyQirJuIM7Ler_96sh3UkxaTAArsJsnlLyHEyN9-h6Npq8qX-FTO8lruoHjP39_u0KR4Rd4Hf-UsMfATUjHPTR0yBZW8zM6ssPKvUEHEkItdpkQ0gCmSt8YORSjOEhwepZg/s994/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7aVilCk_TqXjCKyDTIaIme6EbE3tZQ9yjL_vIAVdoaL-f3RFVFcMtyQirJuIM7Ler_96sh3UkxaTAArsJsnlLyHEyN9-h6Npq8qX-FTO8lruoHjP39_u0KR4Rd4Hf-UsMfATUjHPTR0yBZW8zM6ssPKvUEHEkItdpkQ0gCmSt8YORSjOEhwepZg/s16000/blog-8.jpg" /></a></div><br /><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="color: #666666;">As expected these were very good - melting shortbread base, tart lemon filling and fluffy meringue. If you look closely, you'll see the meringue has split a bit. This has nothing to do with the recipe but with the cook whose arms gave out after 7 minutes of whipping the meringue u</span></span><span style="color: #666666; font-family: verdana;">sing electric hand beaters. I reckon the meringue needed 10-15 minutes of whipping to be stable. Memo to self - remember to use a stand mixer next time.</span></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div><p style="text-align: left;"><br /></p>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-48344700590730697052023-11-06T05:51:00.000+11:002023-11-06T05:51:41.470+11:00blood orange and chocolate marble cake<div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPSGR1cSSFHW0DwsCL5DhdwTQwQ1l59DU-joBBL9EplSTFBkkvuaULZdO9zlqFrwSpkg0uxAHKW8a3IMxLEwD74u65zTHzdHPsGVB3obnKsWA1x3M-cgLf07yhx1AlR3ayAGjR9J8QAQydSMAjFPq-RXWbopI7fjyYLLVmXz8nYUemL8v1zzpZg/s994/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPSGR1cSSFHW0DwsCL5DhdwTQwQ1l59DU-joBBL9EplSTFBkkvuaULZdO9zlqFrwSpkg0uxAHKW8a3IMxLEwD74u65zTHzdHPsGVB3obnKsWA1x3M-cgLf07yhx1AlR3ayAGjR9J8QAQydSMAjFPq-RXWbopI7fjyYLLVmXz8nYUemL8v1zzpZg/s16000/blog-7.jpg" /></a></div><br />I know it's been a while since I posted a recipe but I've barely been in Sydney since I returned from my trip. Behind the scenes, I've made quite a few marble cakes, looking for the perfect recipe. Each version has been an improvement on the one before, but I hadn't really found a 'winner'.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4oezvO2Bd60OFXz1cEGFCHO0Y5SY99URx2z7qIbO2pZb-VfcotFmGDhNuJlv4BsT4tGeWB9XSmXTLl7s8FJ5SMBr_IpqderuQB483uj4zvkXuIrhfSrcC06f9HLL6EJL3NP9fzseG46DvqqwBqJiPUmADQJ7JLGrU9-806SikFWSb_FyAjMcTw/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4oezvO2Bd60OFXz1cEGFCHO0Y5SY99URx2z7qIbO2pZb-VfcotFmGDhNuJlv4BsT4tGeWB9XSmXTLl7s8FJ5SMBr_IpqderuQB483uj4zvkXuIrhfSrcC06f9HLL6EJL3NP9fzseG46DvqqwBqJiPUmADQJ7JLGrU9-806SikFWSb_FyAjMcTw/s16000/blog-5.jpg" /></a></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div>When I returned from my overseas trip I found 3 small blood oranges in my fridge. Now I do not like to waste anything so I wondered if I could incorporate blood oranges into the marble cake recipe. </span></span><span style="color: #666666; font-family: verdana;">This iteration is an adaptation of the Neapolitan Pound Cake recipe from Sweet but I made it a blood orange version. </span><span style="color: #666666; font-family: verdana;">Rather than pink coloured cake, I flavoured the cake with blood orange rind and some pureed blood orange marmalade. </span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJ5csSrB_UY-sYDu8BDfkC1g4Hyw25WW6JINCDf64ufdBIoeORV_ZvV8zaDEylSvCvy-wjrC48illi0F1pTnjLTXKooehZTWZhiG7Tr55dIeeMQVi7OdSAFrs-tZYJ3ZI_HBXNrM0gFff0-rcxSJFUgz58eg1qbnpbXt6cNyK63WIljPqGHDfkQ/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJ5csSrB_UY-sYDu8BDfkC1g4Hyw25WW6JINCDf64ufdBIoeORV_ZvV8zaDEylSvCvy-wjrC48illi0F1pTnjLTXKooehZTWZhiG7Tr55dIeeMQVi7OdSAFrs-tZYJ3ZI_HBXNrM0gFff0-rcxSJFUgz58eg1qbnpbXt6cNyK63WIljPqGHDfkQ/s16000/blog-3.jpg" /></a></div><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">The cake didn't scream orange so I added just a few drops of red food colouring to boost the colour and then the icing was coloured and flavoured by the addition of some blood orange juice. For decoration I used some of the dried blood orange slices I made last year for Christmas but they're really not necessary.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEtmQ46ZSwHBPatTu5zVvpurPkv9bPrma6eme2uqcyNL2XNzSfRGtRfeof8-vG1nT9goyUVVU-zl8ZgF19VdQIvfnwz7x97OsQFgYK5R1VWnjYj33K8mf0I68QWsX_FSNOLXPuEHIA3-lrYSTXcR_UjRz42by6PfgNw3KTUpjai11L_xzoQ1okg/s994/blog-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEtmQ46ZSwHBPatTu5zVvpurPkv9bPrma6eme2uqcyNL2XNzSfRGtRfeof8-vG1nT9goyUVVU-zl8ZgF19VdQIvfnwz7x97OsQFgYK5R1VWnjYj33K8mf0I68QWsX_FSNOLXPuEHIA3-lrYSTXcR_UjRz42by6PfgNw3KTUpjai11L_xzoQ1okg/s16000/blog-8.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div><span style="color: #666666; font-family: verdana;">Here's the recipe </span><span style="color: #666666; font-family: verdana;">for you </span><span style="color: #666666; font-family: verdana;">which </span><span style="color: #666666; font-family: verdana;">makes a large bundt cake and it </span><span style="color: #666666; font-family: verdana;">is adapted from Sweet by Ottolenghi and Helen Goh Cake. </span><span style="color: #666666; font-family: verdana;">For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSItZDXp_iY9oXuZxA2xkRSvriVL4nN2X6knAySXAiWzBIs3vLTP3U98ZYGQ3Hh9TNONsckszi06tVQJshJriWwF0f7BcIcTufMrd66D88ZBCMmMqL4AwdVj1sgaD2gazQLb0EkPYHlMPDb-7HOBfTVhQ3MIfindTrYbowr407mXsC_osVQ2iKw/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSItZDXp_iY9oXuZxA2xkRSvriVL4nN2X6knAySXAiWzBIs3vLTP3U98ZYGQ3Hh9TNONsckszi06tVQJshJriWwF0f7BcIcTufMrd66D88ZBCMmMqL4AwdVj1sgaD2gazQLb0EkPYHlMPDb-7HOBfTVhQ3MIfindTrYbowr407mXsC_osVQ2iKw/s16000/blog-6.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Blood orange and chocolate marble cake adapted from </span><a href="https://www.theguardian.com/lifeandstyle/2017/sep/02/pavlova-cheesecake-yotam-ottolenghi-dessert-millionaires-shortbread-knickerbocker-glory-recipes-sweet"><span style="color: black;">Sweet</span></a><br /></span><span style="color: #666666; font-family: verdana;"><u>Ingredients</u></span></div><div><span style="color: #666666; font-family: verdana;">1 and 1/2 tbs blood orange marmalade <br /></span><span style="color: #666666; font-family: verdana;">75ml milk at room temperature<br /></span><span style="color: #666666; font-family: verdana;">4 large eggs, at room temperature<br /></span><span style="color: #666666; font-family: verdana;">2 tsp vanilla extract<br /></span><span style="color: #666666; font-family: verdana;">165g self-raising flour<br /></span><span style="color: #666666; font-family: verdana;">85g plain flour, plus extra for dusting<br /></span><span style="color: #666666; font-family: verdana;">¼ tsp salt<br /></span><span style="color: #666666; font-family: verdana;">250g caster sugar<br /></span><span style="color: #666666; font-family: verdana;">250g unsalted butter, soft but not oily, diced, plus extra for greasing<br /></span><span style="color: #666666; font-family: verdana;">25ml boiling water <br /></span><span style="color: #666666; font-family: verdana;">2 tbsp Dutch-processed cocoa powder<br /></span><span style="color: #666666; font-family: verdana;">2 tsp grated blood orange rind<br /></span><span style="color: #666666; font-family: verdana;">A drop or two of red food colouring</span><span style="color: #666666; font-family: verdana;"><br /></span><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><u>For the icing</u><br /></span><span style="font-family: verdana;">15g unsalted butter, softened <br /></span><span style="font-family: verdana;">150g icing sugar, sifted<br /></span><span style="font-family: verdana;">20-30 mls blood orange juice <br /></span><span style="font-family: verdana;">pinch salt</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>To decorate (optional)</u><br /></span><span style="font-family: verdana;">Dried blood orange slices</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><u>Method</u><br /></span><span style="font-family: verdana;">Heat the oven to 180⁰C, conventional. Grease and flour a 23cm bundt tin and place in the fridge until needed.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">In a small food processor blitz the marmalade to form a puree. You may need 1-2 tsp of water to loosen the mixture. Set aside.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">For the cake, put the milk, eggs and vanilla extract in a medium bowl and whisk lightly, just to combine. Sift the flours and salt into the bowl of an electric mixer with the paddle attachment in place, then add the sugar and mix on a low speed for 30 seconds. Add the butter and half the egg mixture then mix until well incorporated. Increase the speed to medium and beat for one minute. </span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Scrape down the sides of the bowl, then add the remaining egg mixture in two batches, making sure the first batch is fully incorporated before adding the second. Scrape down the sides of the bowl again, then divide the batter equally between three small bowls. You should have about 330g of batter in each bowl.</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;">Place the hot water in a small bowl with the cocoa powder. Stir to make a smooth and very thick paste, then mix into one of the bowls of cake batter. To the second bowl of cake batter, add the orange puree, the orange rind and tint with the food colouring, adding a drop or two at a time until it’s the colour you want. Leave the third bowl of batter as it is.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Spoon the batter into the prepared tin in six alternate blocks, two of each colour, then use a skewer or knife to make one zigzag-shaped swirl through the mix, to create a marble effect (don’t be tempted to overdo the swirling, or you’ll lose the marbling).</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQlP4GRtEY2dgdBCmkRaamAX2TQqCCGQgLKt4WGUDFF5pW7rpPWwmXED1bsxzPsiz7bn9iJGwgJBbY6ijds5gykN0cUFJDZm7yia8DERVqxXzrndDGKbaH2xzkdgOk6dt_V_vmVHVqgD0sHO1Rz379jaqErKSq0H9Mp1ozesSKZxfIZLs0kFOKA/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQlP4GRtEY2dgdBCmkRaamAX2TQqCCGQgLKt4WGUDFF5pW7rpPWwmXED1bsxzPsiz7bn9iJGwgJBbY6ijds5gykN0cUFJDZm7yia8DERVqxXzrndDGKbaH2xzkdgOk6dt_V_vmVHVqgD0sHO1Rz379jaqErKSq0H9Mp1ozesSKZxfIZLs0kFOKA/s16000/blog-1.jpg" /></a></div><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">Place on the centre rack of the oven and bake for 40-45 minutes, until a skewer comes out clean, then remove and set aside for 10 minutes. Allow to cool completely before icing.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT6rkddnyDf4VHzbfTOEoKSKOTyHWcP2l3xdLFp-IRdlMr-XKARoiiGC5wKyZtw8pGWfcFoCMufB0RIET2eVTyxV9zd9xGcLgLQdeMcxDchRXffn8q73vsRCYylnThSX-1kBmPkrUoX-WoU3__YVhR9K2Cnz2mKWwl9r0zqcNS4x0iYZaqI9kVw/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglT6rkddnyDf4VHzbfTOEoKSKOTyHWcP2l3xdLFp-IRdlMr-XKARoiiGC5wKyZtw8pGWfcFoCMufB0RIET2eVTyxV9zd9xGcLgLQdeMcxDchRXffn8q73vsRCYylnThSX-1kBmPkrUoX-WoU3__YVhR9K2Cnz2mKWwl9r0zqcNS4x0iYZaqI9kVw/s16000/blog-2.jpg" /></a></div><br /></span></div><div><span style="color: #666666;"><span style="font-family: verdana;">For the icing, combine the icing sugar, softened butter and salt in a small bowl. Add enough of the orange juice to make a thick but pourable icing. Spoon over the cooled cake, so the icing drips unevenly down the sides. Leave to set for a few minutes, and serve. If you like, you can top the cake with some dehydrated blood orange slices.</span></span></div><div><span style="color: #666666;"><span style="font-family: verdana;"><br /></span></span></div><div><span style="color: #666666;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJW8F_nGKz5czzVvG01XD1D895AaD8z6a3P5UruOMmbTOjFOipERT0EeiLPgd5kuy-iX5uEN18-1CYJ6idsTRJ7lqZz5cHIobnCSR7zIMEvD9EXO6ehesvHDQjEHXWARz4W9FSvDWotH87P4bkGjOlj5nOttFpcjMAbOKuV3cwSi6SACYKo9JyQ/s994/blog-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJW8F_nGKz5czzVvG01XD1D895AaD8z6a3P5UruOMmbTOjFOipERT0EeiLPgd5kuy-iX5uEN18-1CYJ6idsTRJ7lqZz5cHIobnCSR7zIMEvD9EXO6ehesvHDQjEHXWARz4W9FSvDWotH87P4bkGjOlj5nOttFpcjMAbOKuV3cwSi6SACYKo9JyQ/s16000/blog-9.jpg" /></a></div><br /></span></div><div style="text-align: left;"><br /></div><span style="color: #666666; font-family: verdana;">I shared this cake with the twins and they were so-so about it (I suspect they'd have preferred it if it was coloured pink) but it was a hit with the adults. This is a very nice cake and it's definitely the best version of the 3 marble cakes I've made to date, as orange and chocolate are a natural pairing.</span><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I9wPR1zfc3IK74JWSVlZJsU-dawxVyzvTscgTlG8hyvy6uNdWMuZKKGJRWXMtTHh4x1hqMfRkXdo9hPiqtQAJacEbVTH_MayguR-6i_slobw53JDs38rKx768Irk8vmHp43DotbDNyDQtDq5qEGxyLi64Lqt-Jy7XsMVTgfoiJgyuNjNpFwXYw/s900/blog-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I9wPR1zfc3IK74JWSVlZJsU-dawxVyzvTscgTlG8hyvy6uNdWMuZKKGJRWXMtTHh4x1hqMfRkXdo9hPiqtQAJacEbVTH_MayguR-6i_slobw53JDs38rKx768Irk8vmHp43DotbDNyDQtDq5qEGxyLi64Lqt-Jy7XsMVTgfoiJgyuNjNpFwXYw/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">See you all again next week with some more baking from my kitchen.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-51280501203118889832023-10-30T07:00:00.002+11:002023-10-30T07:04:20.401+11:00the venetian islands<p><span style="color: #666666; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb0nJKAmcmCk9tpYwG_ooeEcy4cIl4k3wFW2KQsUUH3xjE87LIknPda-hrHnOqgD5Putf0k35DrD3utn6K7uQ3M_zCoZ2JI_ZfqkdYNN9hNrmQtkuIfRq1z2aOFTFS0ZHuhu20lqPRGA0HpQdrBDASfBBcRBUPHnrrtzoEPo0DoQrp92giSh4ng/s900/blog-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb0nJKAmcmCk9tpYwG_ooeEcy4cIl4k3wFW2KQsUUH3xjE87LIknPda-hrHnOqgD5Putf0k35DrD3utn6K7uQ3M_zCoZ2JI_ZfqkdYNN9hNrmQtkuIfRq1z2aOFTFS0ZHuhu20lqPRGA0HpQdrBDASfBBcRBUPHnrrtzoEPo0DoQrp92giSh4ng/s16000/blog-9.jpg" /></a></span></div><span style="color: #666666; font-family: verdana;"><br />On a bright and sunny day, I boarded a ferry for my trip to the Venetian islands of Mazzorbo, Burano and Torcello. Somehow I thought I'd be the only one, but the crowd waiting for the boat to Murano soon put an end to that thought. It was standing room only on the ferry both there and back.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdN2XX57ZmuosLqxvIbNPo4zHgp8bENZ-T0mSg_sf58Ibi056ktFg7FgDV_Lgcj8E3xAwVNsXKpfYgJ7Z42oG1BD0VY4zKTHT90cjFKQhHfYs_vM3aWX0QSXPBrxUj1ejdw3ZBjGembcwwO8fOG60ztjH6v5Zy_fTJHxUeErFAlcQKnDGEisgm6A/s1333/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdN2XX57ZmuosLqxvIbNPo4zHgp8bENZ-T0mSg_sf58Ibi056ktFg7FgDV_Lgcj8E3xAwVNsXKpfYgJ7Z42oG1BD0VY4zKTHT90cjFKQhHfYs_vM3aWX0QSXPBrxUj1ejdw3ZBjGembcwwO8fOG60ztjH6v5Zy_fTJHxUeErFAlcQKnDGEisgm6A/s16000/blog-6.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span><p></p><div><span style="font-family: verdana;"><span><span style="color: #666666;">First stop was the island of Mazzorbo to visit the </span></span></span><span style="font-family: verdana;"><span style="color: black;"><a href="https://www.venissa.it/en/"><span style="color: black;">Venissa</span> </a><a href="https://www.venissa.it/en/"><span style="color: black;">wine</span> <span style="color: black;">resort</span></a></span>. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iR9RoDw2L4Rk5RdDyEu6dVo9TrWP3J1nkfaBYu3EIILt1jKqyFLasEaituCQ3ij4Mwn9KugmqC3BdQ_L7sMHmk_0W6bAcK_XhDfrvNtxozDEJ_N_82q0WrbTC_YJu1Y3TMNocLapxGRrzBdEohPIJBuftTFIlJQqglX7L6QyfPKE1R9HhVcs_A/s900/blog-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iR9RoDw2L4Rk5RdDyEu6dVo9TrWP3J1nkfaBYu3EIILt1jKqyFLasEaituCQ3ij4Mwn9KugmqC3BdQ_L7sMHmk_0W6bAcK_XhDfrvNtxozDEJ_N_82q0WrbTC_YJu1Y3TMNocLapxGRrzBdEohPIJBuftTFIlJQqglX7L6QyfPKE1R9HhVcs_A/s16000/blog-11.jpg" /></a></div></div><div><br /></div><div><span style="color: #666666; font-family: verdana;">The grapes planted with their traditional companion, beautiful full bloom roses.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pb8QVNccNqRXYrMhNGC_rFIfmrOPRgchb9QcOu6NgxbC2vdAzd4K7dZcguXaMJiZjs2bCRV3rtdPO_kaZhjrfsJWYyxKl-aVZJloOQCyfW7haEBedMHgOk7ictLa_WDwwCWWrQIxP_38Ofb80RBK50on772YYBPsEmzMd4FKQZEgsNgbysSFKQ/s900/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pb8QVNccNqRXYrMhNGC_rFIfmrOPRgchb9QcOu6NgxbC2vdAzd4K7dZcguXaMJiZjs2bCRV3rtdPO_kaZhjrfsJWYyxKl-aVZJloOQCyfW7haEBedMHgOk7ictLa_WDwwCWWrQIxP_38Ofb80RBK50on772YYBPsEmzMd4FKQZEgsNgbysSFKQ/s16000/blog-8.jpg" /></a></div></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">It was love at first sight and I snapped away happily. The only people there were guests of the resort and an Australian couple I met on the ferry.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJG284z99ylRs7tKXjzMo9uEIoQ6SG8OuzbWNkzakG4NyP4FtVD0SYBIN0I0dn_uZjTRGlThxYLdPfDYzyILuXaIoSDGSrY4wwLj5CbxeLiIF4BD70gc-RQbKzwbLSOg2wojOhtU9FZ1QogbxqZZSD7VmX-HOOd4KnI3hA_3fhPXZkcI1AcWf7A/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJG284z99ylRs7tKXjzMo9uEIoQ6SG8OuzbWNkzakG4NyP4FtVD0SYBIN0I0dn_uZjTRGlThxYLdPfDYzyILuXaIoSDGSrY4wwLj5CbxeLiIF4BD70gc-RQbKzwbLSOg2wojOhtU9FZ1QogbxqZZSD7VmX-HOOd4KnI3hA_3fhPXZkcI1AcWf7A/s16000/blog-2.jpg" /></a></div><span style="color: #666666;"><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div>Mazzorbo is connected to Burano by a bridge so I walked across the bridge and happily snapped away at the multi-coloured buildings for which Burano is known.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQgpKb-DVFmFpli1ReiHGvrvtDx3ON4EOSR-HNrZ9DgUf1qdkp2VTWeTvVvPQ4lqqWkHvZxjxOHhOx5hd1Vq-EFzlFe95U82pMGgsMXFvhkB7AyeGChPbOQF9atj3HWH4060sicjWDw0Wd4UeP_Z-c_UQ2OaI1BUAsxxrxCLJ-kIDkJbV2t-xGw/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQgpKb-DVFmFpli1ReiHGvrvtDx3ON4EOSR-HNrZ9DgUf1qdkp2VTWeTvVvPQ4lqqWkHvZxjxOHhOx5hd1Vq-EFzlFe95U82pMGgsMXFvhkB7AyeGChPbOQF9atj3HWH4060sicjWDw0Wd4UeP_Z-c_UQ2OaI1BUAsxxrxCLJ-kIDkJbV2t-xGw/s16000/blog-3.jpg" /></a></div><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">There were a few other people around but not many or so I thought until I rounded a corner to find the main street of Burano jam packed with tourists with hordes of new travellers being disgorged from the ferry. </span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXrB8SPNUmDQ7vJos7ACV-iXlO_2bD1v7u513cdQTP9rcsZdSwxZZDbNxzclb6Ws3N8vd_f1IPS2RE7t1u4HPxQJlXNSR3oIMquxXCfF_F3f9GmaserDNm_xZCqXiJN0M7EbmfvaSUI96t3efnUHhVSfdArUTT8clKnS9JmdjsGBh5k22IQGWuw/s1415/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXrB8SPNUmDQ7vJos7ACV-iXlO_2bD1v7u513cdQTP9rcsZdSwxZZDbNxzclb6Ws3N8vd_f1IPS2RE7t1u4HPxQJlXNSR3oIMquxXCfF_F3f9GmaserDNm_xZCqXiJN0M7EbmfvaSUI96t3efnUHhVSfdArUTT8clKnS9JmdjsGBh5k22IQGWuw/s16000/blog-7.jpg" /></a></div><br /></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">I'd been to Burano before and it was nothing like this. I felt so sorry for the locals who have to put up with this 7 days a week during the summer months. </span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Khj6p_uIOSFJxrm1HVa2vH8ex2JyC5yY84Xn0W3A19Oo_k9XskdIxnHQy9A5aHTlQQhJiay4X1VpPZ0tppiaZ6duD8TVi5_ENJaFpkmEk2t-xaBp7sxqjsysNFXx7rqGLqmY88ISN86klctta1xTmcJe3o-Yqwx-PtAhhhvxYq1M4KNmYwjWbA/s900/blog-27.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Khj6p_uIOSFJxrm1HVa2vH8ex2JyC5yY84Xn0W3A19Oo_k9XskdIxnHQy9A5aHTlQQhJiay4X1VpPZ0tppiaZ6duD8TVi5_ENJaFpkmEk2t-xaBp7sxqjsysNFXx7rqGLqmY88ISN86klctta1xTmcJe3o-Yqwx-PtAhhhvxYq1M4KNmYwjWbA/s16000/blog-27.jpg" /></a></div></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">I also acknowledge that my presence meant I was part of the problem.</span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjjpVI6c5w_KdID9A4K0l0U0XMiQGdZIYO2FrgYE-5FxaqfPrLxdmJBwqZaNqV1j1724XIKPMMG8BUDf9zNH9KiH1A1GhV7EGhnDzE0HnOuHk6O3k_KVvZn9lGZLNxsQvYN1jYlLFSm27XlD26w_bBbIs9fOJD4bdUUC8jsWKI1nBjshn8y7DiA/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjjpVI6c5w_KdID9A4K0l0U0XMiQGdZIYO2FrgYE-5FxaqfPrLxdmJBwqZaNqV1j1724XIKPMMG8BUDf9zNH9KiH1A1GhV7EGhnDzE0HnOuHk6O3k_KVvZn9lGZLNxsQvYN1jYlLFSm27XlD26w_bBbIs9fOJD4bdUUC8jsWKI1nBjshn8y7DiA/s16000/blog-4.jpg" /></a></div></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">I hopped on the ferry to Torcello, my next destination, then discovered the ferry had changed it's route and instead of going to Torcello was returning to Murano. That added an hour to the journey so by the time I arrived at Torcello, it was midday, the sun was high and the island relatively unsheltered and hot! </span></span><span style="color: #666666; font-family: verdana;">Thankfully I had a hat and water.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvx-PV_s9LfCjwexN3HhuxBqicTB_8RF4Jr5sDLbt7qLDIFoTRJgG6OT3onx4gh1xBloTyBqgwEumGzLj8YBBICiqWsi4DUXxvMBytn4_Ktn_VuVodDh237ivFiBhKAyzpU4v1IqmkXVVR5mYmyqZriS5md1gF5YE8cGnMzqEhQthjwf0WzFiLg/s900/blog-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvx-PV_s9LfCjwexN3HhuxBqicTB_8RF4Jr5sDLbt7qLDIFoTRJgG6OT3onx4gh1xBloTyBqgwEumGzLj8YBBICiqWsi4DUXxvMBytn4_Ktn_VuVodDh237ivFiBhKAyzpU4v1IqmkXVVR5mYmyqZriS5md1gF5YE8cGnMzqEhQthjwf0WzFiLg/s16000/blog-10.jpg" /></a></div><br /></div><div><span style="font-family: verdana;"><span style="color: #666666;">I'd planned to have lunch at Torcello but the food at the place I'd bookmarked looked underwhelming so I walked on to see the church for which Torcello is famous. </span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2tNl-g_BxwEj9OnAadidbkfR1rxr5BS8NXoBJLGLg4mcQjCYyhysqoyjnhfDRyNUIuy7UPR3emMskelm_CPUXnTCc8ZEsY4bs5_KrU2bDys4EBulJGjPug24GPJfUbSFETsTt3fyU6CDfODI-PbaSPMNRcohHcvhFWcRtpvZLlayj-XVZ_noLw/s900/blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2tNl-g_BxwEj9OnAadidbkfR1rxr5BS8NXoBJLGLg4mcQjCYyhysqoyjnhfDRyNUIuy7UPR3emMskelm_CPUXnTCc8ZEsY4bs5_KrU2bDys4EBulJGjPug24GPJfUbSFETsTt3fyU6CDfODI-PbaSPMNRcohHcvhFWcRtpvZLlayj-XVZ_noLw/s16000/blog-1.jpg" /></a></div></span></div><div><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div><span style="font-family: verdana;"><span style="color: #666666;">Part of the </span></span><span style="color: #666666; font-family: verdana;">Basilica di Santa Maria Assunta </span><span style="color: #666666; font-family: verdana;">was covered in scaffolding, and I was a bit grumpy from the machinations of the trip there. </span><span style="color: #666666; font-family: verdana;">One does get a bit of church fatigue in Europe so </span><span style="color: #666666; font-family: verdana;">I used my last few euros for a bathroom stop instead of seeing the church interiors. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1jJEE8iAkm0FXMk5Cji_S4kWgeAesL-tQWyhUw8TMzhu1DVZjJTG6wUvZXiDVjjJxorrq6XqHqu9Xc-k3q6GYksCjR438Z6vej5EFitS_iABti62Hu9hZItPCo90qcknm6fj-Iiul2Q2tKKMhaHmeAHZKC0qaW0XwkcgmLzArmgEy6GY6x1T5Q/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1jJEE8iAkm0FXMk5Cji_S4kWgeAesL-tQWyhUw8TMzhu1DVZjJTG6wUvZXiDVjjJxorrq6XqHqu9Xc-k3q6GYksCjR438Z6vej5EFitS_iABti62Hu9hZItPCo90qcknm6fj-Iiul2Q2tKKMhaHmeAHZKC0qaW0XwkcgmLzArmgEy6GY6x1T5Q/s16000/blog-5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;">I'm guilty of doing insufficient research on Torcello and in retrospect I should have seen the mosaics for which the church is famous. </span><span style="color: #666666; font-family: verdana;">Hopefully there will be another trip to Venice in the future. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">That's the last of my holiday snaps. My black and white films scans have arrived back from the lab so I'll post a few of them when I have time to edit them.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">See you all again soon.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0tag:blogger.com,1999:blog-34032825.post-80806779745098860672023-10-23T07:26:00.000+11:002023-10-23T07:26:32.519+11:00venice<div><span style="color: #666666; font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Yu6sam_A-nfdKrAA6-kcEbneIKC_EnPrEOmGGuehPoEPZIW4NQDTfYq2b1f40XRmmMn1ueURA8b4R3LRrlpxgnCdw-zoY846eWrCs7-AYi7bnipmuVTKEjeloFbD1GmeeEKIRckjlntfE_tHuN5st9cPopge09fvPq0IxLhwEGxN6Zfs9zR9Ww/s900/blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Yu6sam_A-nfdKrAA6-kcEbneIKC_EnPrEOmGGuehPoEPZIW4NQDTfYq2b1f40XRmmMn1ueURA8b4R3LRrlpxgnCdw-zoY846eWrCs7-AYi7bnipmuVTKEjeloFbD1GmeeEKIRckjlntfE_tHuN5st9cPopge09fvPq0IxLhwEGxN6Zfs9zR9Ww/s16000/blog-5.jpg" /></a></div><br /></span><span style="color: #666666; font-family: verdana;">I first visited Venice when I was 15 and I can still remember the name of the hotel in which we stayed. It was the Hotel Commercio & Pellegrino and it's still in operation today. The room we stayed in was tiny and the bathroom was literally a hole in the wall. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1v7_hKHCkAV7eZO4peeQwHfDKx7l9_eT40JkamuucrJ2APJ7RqilQfunwUYH6sXU7xHgCSCIGFsgAB3mn46gjZ4RH-X5hFjanZR7-yXoRjOs0PWJcUyDUFQ530ZReDXjkH7e0CctYLmBgjJR5DuICN-WEJIREFz10igCTvRUoKYD4TWwZfpRXg/s900/blog-22.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1v7_hKHCkAV7eZO4peeQwHfDKx7l9_eT40JkamuucrJ2APJ7RqilQfunwUYH6sXU7xHgCSCIGFsgAB3mn46gjZ4RH-X5hFjanZR7-yXoRjOs0PWJcUyDUFQ530ZReDXjkH7e0CctYLmBgjJR5DuICN-WEJIREFz10igCTvRUoKYD4TWwZfpRXg/s16000/blog-22.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">The hotel was very close to the Piazza San Marco and </span><span style="color: #666666; font-family: verdana;">after spending some time in the Piano Lounge at the Hotel Danieli </span><span style="color: #666666; font-family: verdana;">we used to spend our evenings in the square around the boarded up fountain. I don't think I'd have the chutzpah to </span><span style="color: #666666; font-family: verdana;">waltz</span><span style="color: #666666; font-family: verdana;"> into the lounge at the Danieli these days.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClpDdm69ixuQfOwTc7N3DjO3tTzxrDUbuXHPeAyVmp_wC7nCkFiLHQInRaXf3srFTtAGhl4otQ26TmhVD9nxi2eBTx-0gdtr-50bbVYIZPR9qUyf-TWW__FlVAbAStNLdmaoaprLXoCXdu000PctmIEC8FnfurSdeKAGCUo7rmUibdtX7u5xIGw/s900/blog-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClpDdm69ixuQfOwTc7N3DjO3tTzxrDUbuXHPeAyVmp_wC7nCkFiLHQInRaXf3srFTtAGhl4otQ26TmhVD9nxi2eBTx-0gdtr-50bbVYIZPR9qUyf-TWW__FlVAbAStNLdmaoaprLXoCXdu000PctmIEC8FnfurSdeKAGCUo7rmUibdtX7u5xIGw/s16000/blog-7.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">It was the depths of winter and there were few visitors and I found Venice with it's dead ends and canals a bit eerie but I loved it. I've been back twice since then but not since 2005, when I stayed in Dorsoduro. Dorsoduro was a pretty quiet location but even in 2005, Piazza San Marco was crazy busy - but not like 2023.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion1qmK2uWxV_zx_yZhAuQTvZUjZLtCwKPwENBlHHQq-bU1pkmBzpNnZGsI_QERubhgnAVrI9l2NyJZR1utjOB_HisfkL9Y8NepGAECiHYW8rMbxvdQuVdl3s8OXzPhiKVqAFi_PASXqHeEscqI0JPsr0dGCAWWE-muJuInbt7WAV5ko3fgdG53Q/s994/blog-18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEion1qmK2uWxV_zx_yZhAuQTvZUjZLtCwKPwENBlHHQq-bU1pkmBzpNnZGsI_QERubhgnAVrI9l2NyJZR1utjOB_HisfkL9Y8NepGAECiHYW8rMbxvdQuVdl3s8OXzPhiKVqAFi_PASXqHeEscqI0JPsr0dGCAWWE-muJuInbt7WAV5ko3fgdG53Q/s16000/blog-18.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">At the recommendation of a friend I stayed in a lovely </span><a href="http://www.alleguglie.com/"><span style="color: black;">bed and breakfast</span></a><span style="color: #666666;"> in Cannaregio near the Jewish ghetto. </span></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4xthLrNm6Fl5qPM6UIUAPZwBJzG5zE3IBEmAyD0PHrGLN-3GjpWHU8O_YNHzkBjjnGfcTHamT3pu1165VUGXidRuNG1XpWOlDwl8xBefWfXd0ZrC7Q9qko1Rr8rSYZWvhiG731hzeiTD8xRw8ueY6pO-BlXGL_tyXL39wdid3HfQ0qqo_vjiaA/s994/blog-12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4xthLrNm6Fl5qPM6UIUAPZwBJzG5zE3IBEmAyD0PHrGLN-3GjpWHU8O_YNHzkBjjnGfcTHamT3pu1165VUGXidRuNG1XpWOlDwl8xBefWfXd0ZrC7Q9qko1Rr8rSYZWvhiG731hzeiTD8xRw8ueY6pO-BlXGL_tyXL39wdid3HfQ0qqo_vjiaA/s16000/blog-12.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #666666; font-family: verdana;">Cannaregio was also crazy busy, but the spacious apartment on the 3rd floor was a lovely refuge from the crowds below. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD5wtGFXl2GsLXJtevtCwx9Wc-f2JIDLWb7a6DlCB98KGaMcsKnZpRGZ-8_p-xba396teIkKAEvAN2h4qUTS5NW60MJw-u4xrY6YMqttER5Hh2P11-IFIp1-dTbHLZ7s3sFokwBe0BefpFx6-KQjq3xMAXU4Mq0jw-l1lJhkjsvOH0uWFgf8oOA/s900/blog-23.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpD5wtGFXl2GsLXJtevtCwx9Wc-f2JIDLWb7a6DlCB98KGaMcsKnZpRGZ-8_p-xba396teIkKAEvAN2h4qUTS5NW60MJw-u4xrY6YMqttER5Hh2P11-IFIp1-dTbHLZ7s3sFokwBe0BefpFx6-KQjq3xMAXU4Mq0jw-l1lJhkjsvOH0uWFgf8oOA/s16000/blog-23.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>I arranged a full itinerary and walked my shoes into oblivion days one and two before I purchased a 48 hour ferry pass so I could visit the islands. I discovered a very convenient ferry stop just around the corner from the apartment and from then on I tootled around the canals on vaporetto's.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG8Ecd6l9TmdK5kfUlkpZzEDvRefA-f57crOAviE_xDtP0kckk6ZD5y7xYhBzbbd8SXAfEDx470bR0FY2ZTdd1vpoYhFBE_UoVt-rfZMaXAEWSCw4jvHEcINhusVZTQi75VZtjNcHwO9f2Vc3ECJDPiHZeiq8nkKypunlRGcD5KupNXI2FVJjfQ/s900/blog-24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBG8Ecd6l9TmdK5kfUlkpZzEDvRefA-f57crOAviE_xDtP0kckk6ZD5y7xYhBzbbd8SXAfEDx470bR0FY2ZTdd1vpoYhFBE_UoVt-rfZMaXAEWSCw4jvHEcINhusVZTQi75VZtjNcHwO9f2Vc3ECJDPiHZeiq8nkKypunlRGcD5KupNXI2FVJjfQ/s16000/blog-24.jpg" /></a></div></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">Now here's the thing - I do not like crowds, so my time in Venice was always going to be a bit stress inducing. I knew it was going to be busy but it was a level of busy I had not expected. The streets were so narrow and so crowded one was swept along in the throng. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_nr8mU0hrCj9cjWxXtbbmeu7LCtvAa1MVlnnLnp0W3iqqWZTK6bLXbmFzNu6vkeYqjT8f3yYzSkxxVLrsXHADLVKSTuPWPtMiGw-XEmtFE0PIzmbxgoSTaUzgd_m64IK5CjCXuVDP9OoRAulU5kwW0T2LN1SwB4ET5YwL8OocpHFv2BCmnx7Fg/s900/blog-19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_nr8mU0hrCj9cjWxXtbbmeu7LCtvAa1MVlnnLnp0W3iqqWZTK6bLXbmFzNu6vkeYqjT8f3yYzSkxxVLrsXHADLVKSTuPWPtMiGw-XEmtFE0PIzmbxgoSTaUzgd_m64IK5CjCXuVDP9OoRAulU5kwW0T2LN1SwB4ET5YwL8OocpHFv2BCmnx7Fg/s16000/blog-19.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I soon learned to go out by 7.00 am to avoid the crowds and to get a mostly clear view point for photography, but not at at the Piazza San Marco. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJZuAN3s-X8gX_b85EuAMuV8YJC0gn0DXDEtYbAGbfTuNZqjdJfz1ZkRBMpJ5-T0eevEChe7ylceje8bTHF6tqqvh2-IqNhuc1n3yKERPM5c4etLQJ0MsVuRMa4QWZ1MkEXjzURhQvB6CJEaE1f8Vo9AOi6eeUCxf4nkmT6jMqHDuTCP-JSSgSQ/s900/blog-8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJZuAN3s-X8gX_b85EuAMuV8YJC0gn0DXDEtYbAGbfTuNZqjdJfz1ZkRBMpJ5-T0eevEChe7ylceje8bTHF6tqqvh2-IqNhuc1n3yKERPM5c4etLQJ0MsVuRMa4QWZ1MkEXjzURhQvB6CJEaE1f8Vo9AOi6eeUCxf4nkmT6jMqHDuTCP-JSSgSQ/s16000/blog-8.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div>The Square is a mess of scaffolding at the moment, so it is not looking it's best. I found many historic buildings both in Venice and on Torcello in the same state of restoration. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19lUqnjpEyqlFco51HBAobQ7mggjYABT6v2u3-zKtgUiGSF4qRwk7sznDYGzzaeY-deX60B077FgSnYOP6fmUCnk02blK4g-WZ3KE0MIKLZL0NTeTErfMutz7zaFXy-ytqxjCu256feHN7tcqIQnqJc4El64nP7Jrrebh5PX8Z2d6bMRZ8vbXwQ/s994/blog-13.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19lUqnjpEyqlFco51HBAobQ7mggjYABT6v2u3-zKtgUiGSF4qRwk7sznDYGzzaeY-deX60B077FgSnYOP6fmUCnk02blK4g-WZ3KE0MIKLZL0NTeTErfMutz7zaFXy-ytqxjCu256feHN7tcqIQnqJc4El64nP7Jrrebh5PX8Z2d6bMRZ8vbXwQ/s16000/blog-13.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I found couples having pre-wedding shoots; a film crew blocking the view of the Bridge of Sighs and most annoyingly, a (male) instagrammer clogging up the colonnade of the Doges Palace for 10 minutes + posing for his female friend, whilst looking to get the best shot. </span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06gi6JrzU8lWKQzBGF0cWplHz0VskloyHzhFWuYZ85KeFb3kljowAQHyHT2h5osHavyNNBBCt2BiXTr5fC4iSaAGvIVeqVUVNu1eE8aLTnAFPPHCBiBRRr6wtoLkVv3FBr4yknzRImr3lvW5ytLlt7WWmUGgTOMgXrlzXxTIlD8EcQxRFL0WXzg/s900/blog-9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06gi6JrzU8lWKQzBGF0cWplHz0VskloyHzhFWuYZ85KeFb3kljowAQHyHT2h5osHavyNNBBCt2BiXTr5fC4iSaAGvIVeqVUVNu1eE8aLTnAFPPHCBiBRRr6wtoLkVv3FBr4yknzRImr3lvW5ytLlt7WWmUGgTOMgXrlzXxTIlD8EcQxRFL0WXzg/s16000/blog-9.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;">I did my best but returned to Cannaregio a bit frustrated. Maybe I need to return to Venice in Winter.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpF4p91SOz5aq4BlK7QbOElCLo5QNTLicA7MT7dGtrIhWexyWWpReggZqaFDIDLz1FVc4SuVHkTfPIGCgJBz04Y6HCwnIETpGf9ZA0ftZtOdNwepiP6jjkN8dpeTT8LKYwze0wY7u2tNFFSuVkihMlWVmgcFD_PlTk1Y6rPIwxDW7HU9peulTlg/s900/blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpF4p91SOz5aq4BlK7QbOElCLo5QNTLicA7MT7dGtrIhWexyWWpReggZqaFDIDLz1FVc4SuVHkTfPIGCgJBz04Y6HCwnIETpGf9ZA0ftZtOdNwepiP6jjkN8dpeTT8LKYwze0wY7u2tNFFSuVkihMlWVmgcFD_PlTk1Y6rPIwxDW7HU9peulTlg/s16000/blog-4.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">When I wasn't doing my best to avoid the crowds I visited the most beautiful supermarket in Venice, </span><a href="https://www.linealight.com/en-gb/case-histories/despar-teatro-italia/173"><span style="color: black;">the Despar Teatro Italia</span></a><span><span style="color: #666666;">, a mere 4 minute walk from the flat and the </span><a href="https://www.venice-tourism.com/en/places/san-polo-district/rialto-and-its-market"><span style="color: black;">Rialto food market</span></a><span style="color: #666666;">. </span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ_JIIgSfSPv24ncn6T7BdY8PV4ARrYaz8v6LrTGfrbA3cXiiQ96ETxZBfvzR3V1_6GHdeyqivM-TYy0_4728QHVYh7rr6Hl3UmT_5cRIwJ-VCOWJTfTic4Mm632R3EgYfCApSwJ9R5B3r0tlpYEBCmZVGPpIMvsK2extgKBlG6wqVtQ62N4OYg/s910/blog-30.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="710" data-original-width="910" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ_JIIgSfSPv24ncn6T7BdY8PV4ARrYaz8v6LrTGfrbA3cXiiQ96ETxZBfvzR3V1_6GHdeyqivM-TYy0_4728QHVYh7rr6Hl3UmT_5cRIwJ-VCOWJTfTic4Mm632R3EgYfCApSwJ9R5B3r0tlpYEBCmZVGPpIMvsK2extgKBlG6wqVtQ62N4OYg/s16000/blog-30.jpg" /></a></div><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span><span style="color: #666666;">Everything in the markets looked wonderful but without a kitchen in which to cook, I really couldn't buy much. Instead I frequented the local osteria, </span><a href="https://al-mariner.business.site/?utm_source=gmb&utm_medium=referral"><span style="color: black;">Al Mariner,</span></a><span style="color: #666666;"> for bowls of seafood pasta</span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7WUG6dTOBcOpwAalDXtfXPZpK_-3nAk2V9_4XwMFtlfYC1lgQZPLjGL_5wgbaWDTFHWNnOcPMnjOoXbFR2KnsVwt3DZbVO662l7Z6Dw4BDqn8T9UDU8bcCjVvfI9tyhNRWdP40zSh3QozXfPwv6jT8JSydjCaUbNYpPLvFKjZvf4HH6VFzRSmQ/s900/blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7WUG6dTOBcOpwAalDXtfXPZpK_-3nAk2V9_4XwMFtlfYC1lgQZPLjGL_5wgbaWDTFHWNnOcPMnjOoXbFR2KnsVwt3DZbVO662l7Z6Dw4BDqn8T9UDU8bcCjVvfI9tyhNRWdP40zSh3QozXfPwv6jT8JSydjCaUbNYpPLvFKjZvf4HH6VFzRSmQ/s16000/blog-2.jpg" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">A letterpress shop I wanted to visit was closed for lunch so I walked around the district to fill in the time. I stepped into one of the most beautiful churches I've every visited, </span><a href="https://www.liturgicalartsjournal.com/2023/07/churches-of-venice-chiesa-di-santa.html"><span style="color: black;">the </span></a></span><span style="font-family: verdana;"><a href="https://www.liturgicalartsjournal.com/2023/07/churches-of-venice-chiesa-di-santa.html"><span style="color: black;">Chiesa di Santa Maria Assunta</span></a><span style="color: #666666;"> </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzA1IW7JtO6eVxzkKZVD93nLy6nwOCpEjAkLlZIkso6OxNq9uhfkBKe-mE5CidYITafuMG6ykTmHg4XLR7IFyXXEIHLWgaIY7XlToONxuE-dbLdE_4fBgVD_T-UH_ZdKbhYRW7kh9UCF1zXRt15R64MU9LHX90KXEIx4FlMYkyJKHCCB7xQDhpg/s994/blog-10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzA1IW7JtO6eVxzkKZVD93nLy6nwOCpEjAkLlZIkso6OxNq9uhfkBKe-mE5CidYITafuMG6ykTmHg4XLR7IFyXXEIHLWgaIY7XlToONxuE-dbLdE_4fBgVD_T-UH_ZdKbhYRW7kh9UCF1zXRt15R64MU9LHX90KXEIx4FlMYkyJKHCCB7xQDhpg/s16000/blog-10.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">There was no queue to enter and I paid one euro upon entry which was used towards renovation costs.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4z09TKy_b_sySBa1ZE6Ll-5osyhvwAeGCiqXjGEwwqKqkYmQjeG2gxStncPEHUk2lewJq1pTDEyAfka486M17GsJLkdASpQ1FSA94oGi3PvgZZmYWDHVbeaB_XnPSIzqg12jo8K9VVyze2X86uAWhDm0ERtfK4kIowe1zJ5hyqYK0TtnokLqJQ/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4z09TKy_b_sySBa1ZE6Ll-5osyhvwAeGCiqXjGEwwqKqkYmQjeG2gxStncPEHUk2lewJq1pTDEyAfka486M17GsJLkdASpQ1FSA94oGi3PvgZZmYWDHVbeaB_XnPSIzqg12jo8K9VVyze2X86uAWhDm0ERtfK4kIowe1zJ5hyqYK0TtnokLqJQ/s16000/blog-3.jpg" /></a></div><br /><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">I was blown away by the interiors.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySGrrTNMCkO1ee5Ram_tzl9_tOXZ6jXNPz7yOizh-2_l7KgEXcHXYX0whPpLAS68jmvXL-KGQ95MA0lwbfEHybYfBJXLAe_UuaN35QQFonx29Qeqhx3iCgSrxSTvcKQRIg7PCzwKHtZkjimFdp3lz74qbCxX1irnYMnCLxNXr2g1QxRWTWsbXNA/s994/blog-11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySGrrTNMCkO1ee5Ram_tzl9_tOXZ6jXNPz7yOizh-2_l7KgEXcHXYX0whPpLAS68jmvXL-KGQ95MA0lwbfEHybYfBJXLAe_UuaN35QQFonx29Qeqhx3iCgSrxSTvcKQRIg7PCzwKHtZkjimFdp3lz74qbCxX1irnYMnCLxNXr2g1QxRWTWsbXNA/s16000/blog-11.jpg" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">The surprise package was </span></span><span style="color: #666666; font-family: verdana;">the convent</span><span style="color: #666666; font-family: verdana;"> </span><span style="color: #666666; font-family: verdana;">next door, which had been converted into a hostel, </span><a href="https://thisiscombo.com/it/location/venezia/" style="font-family: verdana;"><span style="color: black;">the Combo Venezia</span></a><span style="color: #666666; font-family: verdana;">.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6oAg7pVc8ZEUWvNSIz_fcT_TEB0cwP5G-spWJ6P4pXAFWJYU3sS16ZHRwWSHLhoSUtXxqgGa-RIycnrFHD8x0B7oY5NxdwgbABE6N3XDTNgW9fh8cvjVikbF441o0ZG9Vg7U6OJJec5X0tN5KzOdad5D4Y3VN8mtygVvJA6BKrWAdbsz3hDf8w/s994/blog-15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6oAg7pVc8ZEUWvNSIz_fcT_TEB0cwP5G-spWJ6P4pXAFWJYU3sS16ZHRwWSHLhoSUtXxqgGa-RIycnrFHD8x0B7oY5NxdwgbABE6N3XDTNgW9fh8cvjVikbF441o0ZG9Vg7U6OJJec5X0tN5KzOdad5D4Y3VN8mtygVvJA6BKrWAdbsz3hDf8w/s16000/blog-15.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">I could only visit the public areas which included 2 beautiful quadrangles.</span></div><div style="text-align: left;"><span style="color: #666666; font-family: verdana;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciD1Ea3Q_yrdlymBiSUPpXP2ZEVFi6Ma8gZ9oLkbOAhX8JEpu2-APEbMkcvvX6dTu5XrNmbxOWSResyxDuPefcQLf8Y0rUrhnNAFii1MBUP_UCd5g1PG80MwRlrBS7okO0t2U3-FMJGRnNDkZNsf9Lh9dAOwEwpPdWB6GfIqMrRppLnfZQOXp9Q/s900/blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgciD1Ea3Q_yrdlymBiSUPpXP2ZEVFi6Ma8gZ9oLkbOAhX8JEpu2-APEbMkcvvX6dTu5XrNmbxOWSResyxDuPefcQLf8Y0rUrhnNAFii1MBUP_UCd5g1PG80MwRlrBS7okO0t2U3-FMJGRnNDkZNsf9Lh9dAOwEwpPdWB6GfIqMrRppLnfZQOXp9Q/s16000/blog-6.jpg" /></a></div><br /></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;">and the staircase, complete with marble flooring and frescoed ceiling.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEilmdpLFsrCKEMlBId9cH63CRT78kfqGVAg9vc4Yt93J3QBHPMNljtp7buWyqR6DyE8aNOZbQADiiirvc3QRGQdj5KoNy1Ir89clAQl_zu_H9FUWZEgvvi2wDGUhJXuN9ZNsaex8cGgP3brUaHvvtO3DnLr9PJs02tnGtKIwOtz9ZtEEvztQRYg/s900/blog-26.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEilmdpLFsrCKEMlBId9cH63CRT78kfqGVAg9vc4Yt93J3QBHPMNljtp7buWyqR6DyE8aNOZbQADiiirvc3QRGQdj5KoNy1Ir89clAQl_zu_H9FUWZEgvvi2wDGUhJXuN9ZNsaex8cGgP3brUaHvvtO3DnLr9PJs02tnGtKIwOtz9ZtEEvztQRYg/s16000/blog-26.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;"><br /></span></span></div>I did a day trip the islands but that deserves a separate blog post, so look out for that soon. </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Tj6gn3XTExacrBbSa-gXH105ztk8UmJcb-1KuGU5r-URaMAdazUWtTxf-FkeJ6V0U-Gzw6qwNZaF56_f7pIzJsEjUqzxnNJjrsnY8hjIA4weYuJSs02LvkdWza2jTqzbcPv0slum3fNRcR98PErxHcMuqgT5gV31Mkp4op9DJfFKZ_H9Mo053A/s900/blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Tj6gn3XTExacrBbSa-gXH105ztk8UmJcb-1KuGU5r-URaMAdazUWtTxf-FkeJ6V0U-Gzw6qwNZaF56_f7pIzJsEjUqzxnNJjrsnY8hjIA4weYuJSs02LvkdWza2jTqzbcPv0slum3fNRcR98PErxHcMuqgT5gV31Mkp4op9DJfFKZ_H9Mo053A/s16000/blog-3.jpg" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;">On my last full day in Venice I visited </span><span style="font-family: verdana;"><span style="color: #666666;">the </span><a href="https://fortuny.visitmuve.it/en/il-museo/museum/mariano-fortuny-y-mandrazo/"><span style="color: black;">Fortuny Museum</span></a><span style="color: #666666;"> and the </span><a href="https://capesaro.visitmuve.it/en/home/"><span style="color: black;">International Gallery of Modern Art</span></a> <span style="color: #666666;">and passed this beauty in my travel, the Palazzo Cavalli-Franchetti.</span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoeDYEi-zh0O0oiQLuewB8tQ4Auzcnd1LY9c6opT94Mw90K7NCmRMn3VueVCZDc-PsyuMMX1yUjj53MLDrdl4EDBZ_bPrW-ufnwSX8H_QcaC-lWzW0v54zbBy4AF-hhZrCqp2ohagNJlB14zYp7qxgIXpV6zCe-GsARpXHhXnzozs2sAurAe6jQ/s900/blog-28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoeDYEi-zh0O0oiQLuewB8tQ4Auzcnd1LY9c6opT94Mw90K7NCmRMn3VueVCZDc-PsyuMMX1yUjj53MLDrdl4EDBZ_bPrW-ufnwSX8H_QcaC-lWzW0v54zbBy4AF-hhZrCqp2ohagNJlB14zYp7qxgIXpV6zCe-GsARpXHhXnzozs2sAurAe6jQ/s16000/blog-28.jpg" /></a></div></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="color: #666666;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="font-family: verdana;"><span style="color: #666666;">The final flourish was the rooftop view from the </span></span><a href="https://www.dfs.com/en/venice/service/rooftop-terrace"><span style="color: black; font-family: verdana;">Fondaco dei Tedeschi</span></a> <span style="color: #666666;">Department store. </span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtxxoAf0jcRqO9QeJjs632jyqX6sCJP6_SKQaIhiXSxn3Rpo-e3XX4e-FsvihBKPsUg1f02bpoJGFCCSo-VQUtvJuiWoKgXouf_wkP31BhGJUb6ZzwPqc4PxNs-WDQnPXQgHie7XKcosyG_iMBxCtigWC1NHRN7Au9BXfETVviuKzJAfBfe-bmg/s900/blog-25.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtxxoAf0jcRqO9QeJjs632jyqX6sCJP6_SKQaIhiXSxn3Rpo-e3XX4e-FsvihBKPsUg1f02bpoJGFCCSo-VQUtvJuiWoKgXouf_wkP31BhGJUb6ZzwPqc4PxNs-WDQnPXQgHie7XKcosyG_iMBxCtigWC1NHRN7Au9BXfETVviuKzJAfBfe-bmg/s16000/blog-25.jpg" /></a></div><span style="color: #666666; font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;">Yes you do have to book your spot on the terrace 3 weeks in advance and you only have 15 minutes on the terrace, but the views over Venice were amazing and well worth the effort of waking at 4.00 am to ensure my slot</span><span style="color: #666666; font-family: verdana;">.</span></span></div><div style="text-align: left;"><span style="font-family: verdana;"><span style="color: #666666; font-family: verdana;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFtugiinzeZualdZaEpd9_34z-EyuxOhMI8dbSwtaIkwp9FOiQ3ctKHBtZmHnqnVfUvCrhwNhP56Mq0IkKrpPQ_2pFmg6qBJ_BfPNnj6_Fe0o1izrpNcCrNx04wOltIEAnEU-eJCG4PfBtf42ngOEPN0St_SFg4A6TUj3hOEKCuHJ9YzOEALBmQ/s900/blog-16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFtugiinzeZualdZaEpd9_34z-EyuxOhMI8dbSwtaIkwp9FOiQ3ctKHBtZmHnqnVfUvCrhwNhP56Mq0IkKrpPQ_2pFmg6qBJ_BfPNnj6_Fe0o1izrpNcCrNx04wOltIEAnEU-eJCG4PfBtf42ngOEPN0St_SFg4A6TUj3hOEKCuHJ9YzOEALBmQ/s16000/blog-16.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="color: #666666; font-family: verdana;">Before I made my way to the Airport I caught a vaporetto along the Grand Canal just as the sun rose.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7Y3V9iNg5d_ugqpk1BBIRaXcUyVEsA_ii73Lr9WA6lvoYsXhqxFVDMJ_VdxRnpfzcl9uAcdWe9nzJw8h56C0QkHmHbPF3tZaN3AHdZtN5ufwy4SIWMerv9dwGbZOJLLezGOfDE6IHnh70LM0Dl4301ZXtsVNLBLkIuc7O3FrFomuNFKItehy6A/s900/blog-29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7Y3V9iNg5d_ugqpk1BBIRaXcUyVEsA_ii73Lr9WA6lvoYsXhqxFVDMJ_VdxRnpfzcl9uAcdWe9nzJw8h56C0QkHmHbPF3tZaN3AHdZtN5ufwy4SIWMerv9dwGbZOJLLezGOfDE6IHnh70LM0Dl4301ZXtsVNLBLkIuc7O3FrFomuNFKItehy6A/s16000/blog-29.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">It was such a beautiful experience with an almost empty Rialto Bridge.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWnxEPLssgItU_79epcXWnfLRtoAgu90jZd6NL_zq89JCAx1KWlhCaD2K35HxCShKV_Of9DZp78C4HetdXLY2ODaf-0T36tSvjKUawp9TXemRg22J_9rkqgX3Eo6OieX_Wq4QdLYJDk6EENaLNc6S3nWJKoQQe74T0bpd9PofLkJKHE2dHiavZg/s1333/blog-20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWnxEPLssgItU_79epcXWnfLRtoAgu90jZd6NL_zq89JCAx1KWlhCaD2K35HxCShKV_Of9DZp78C4HetdXLY2ODaf-0T36tSvjKUawp9TXemRg22J_9rkqgX3Eo6OieX_Wq4QdLYJDk6EENaLNc6S3nWJKoQQe74T0bpd9PofLkJKHE2dHiavZg/s16000/blog-20.jpg" /></a></div><br /><span style="color: #666666; font-family: verdana;">And just like that the holiday was over and I was heading to the Airport for my flight (s) back to Sydney. </span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">I'll be back soon with my visit to the Venetian Islands.</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Bye for now,</span></div><div><span style="color: #666666; font-family: verdana;"><br /></span></div><div><span style="color: #666666; font-family: verdana;">Jillian</span></div>Jillian Leiboffhttp://www.blogger.com/profile/09021716947712252732noreply@blogger.com0