Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Friday, 13 March 2009

Completely (t)riveting






















I had the fortune of going to Bendigo today. Along with half of Melbourne it would seem.

It's hard to imagine having a burning desire for a trivet. Which, as it happens. I do. It must be the hallmark of affluenza.

Then again, those folks in their adobe huts are probably completely sorted on this front - and are tsk-tsking as we speak.

Given the theme of this weeks crafting exercises (and the other bird projects I had on hand too naff to share) I thought I'd make myself a trivet.

















Indeed isn't this what every good host finds themselves doing at 10 pm the night before they have special guests coming for dinner?

But there WILL be hot dishes - brimming with hot food.

So I need something to put them on.

















I started drawing bird patterns that might be suitable - but everything was becoming samey. So I tried something a little more modernist rather than cutsey.

I'm not sure it works.

But then again it will be hidden by smouldering (messy) food. It may not even survive it's debut aesthetically intact.

In my 'night before crafting' after a long day I also discovered a few things about industrial grade wool felt:

It is REALLY hard to cut. Hence the plethora of laser cut stuff out there.

You can't dry felt stuff to it. Broke several needles, literally hammering this one home.

You can't hand sew through it. Unless you have needles made of diamond tipped titanium and an index finger of STEEL. But you can bob around the surface and perform some semblance of embroidery.

For a moment it looked like it was going to be awesome - but now I'm just tired and wondering what the hell I am doing still at the computer.

Perhaps it will look better in the morning.

Sunday, 1 March 2009

A pinch and a punch























The first day of March and officially the first day of Autumn, therefore in my book it's ...

SOUP WEATHER!

(the crowd goes wild with excitement)

Hand me my stock pot man!


Note:
The seasons first foray (above) was vaguely edible, but definitely NOT worthy of promotion. Celebrity chef (and your talentless ghost writer) - I cast a pox on your gourmet salt flakes and I hope your copper pots never polish clean.

I should have twigged at the inclusion of 1 and a 1/2 teaspoons of turmeric in PUMPKIN soup - the redecoration of one's small intestine to a bright yellow hue being the hallmark of good cooking. If it were Martha Stewart ... maybe.

I remain undeterred and hereby launch what I will refer to herein as Souper Sunday. My favourite soup recipes for your own enjoyment and test kitchen expertise.

Hopefully curse free.

Thursday, 26 February 2009

Highly recommended






















Home made ice-cream sandwiches. I can't believe I hadn't thought of this before!

To all my southern hemisphere friends - get a batch of these babies in the oven before it gets too hot again.

Recipe from Smitten Kitchen (where else do I lurk these days?). I halved the ingredients and still had enough for 12 large (9 cm across) pairs of star biscuits. I rolled mine to about 4mm (plenty chunky enough).

Next time I might reduce the sugar a little. Or just find some REAL vanilla bean ice-cream (not the weird, whiter than white stuff I got from the moopersarket). You know - creamy and flavoursome rather than icky sweet. Though I can't say I got any complaints.

With many thanks to Whirly-girl for taste testing for me.

And as she suggested - feel free to leave the biscuits out overnight so they are a little softer. That way when you slather on the good stuff - they'll be nice and squidgy like the Monaco bars used to be.

In the meantime, I promise there will be some crafting around here soon. Unless Smitten Kitchen decides to cut me a deal.

Blame the new mixer - every time I make toast in the morning, there it is cooing in my ear "Make something yummy... your husband will love you ... and your waistline won't mind".

And because it pretty much does everything for me (compared with 5 minutes worth of cutting feeling like I've just ascended K2) it usually wins - not to mention the tasty treats at the end.

Fortunately or unfortunately, I can't decide which, now that I am going to Hydrotherapy twice a week, the sobering reality of having to shoe horn myself into last years bathers - is starting to win the war against temptation. Almost.

So maybe I'll get some sewing done instead. Take the dog for a walk. Write the great Australian novel. Talk to friends. Or just start watching Buffy from the beginning again.

Sunday, 15 February 2009

Eat your heart out






















Cranberry shortbread.

Almost as good as Phillipa's (which will do wonders for my bank account).


















Just a little more tweaking required.

I think I need to soak the cranberries first in a little bit of something.

Make them all plump and chewy. And easier to cut.

My best laid plans foiled by a plastic cookie cutter.























Still, I have 1/2 of the dough still chilling in the fridge. And nothing else to do today.

Wednesday, 4 February 2009

Wordless Wednesday























Homemade baba ghanoush (Recipe from Arabesque)

Friday, 30 January 2009

A patch of blue



























































































































And yes - the kitchen has reopened!

I have a VERY good husband.

Who will doubtlessly be showered in baked goods.

As soon as it cools down enough to turn on the oven.

Thursday, 22 January 2009

Pecan Sandies






















I discovered a jar of pecans whilst I was cleaning out the pantry last week, so I decided to try out a recent recipe from my favourite gastro porn site.

(I'll spare you the details of my other pantry clean out cooking foray - though I remain unconvinced that quinoa, beetroot and pomegranate can't be friends)

Knowing that shortbread is finikity and having learnt my lesson from cooking blunders past, I followed the instructions TO THE LETTER. Or to the millimeter as it was in this case.

I'm not sure if my metal ruler is technically food safe, but I can attest that my biscuits were 1 inch square (+ or - 1/16th of an inch).

Obviously my keen quality assurance team (jms) found this tolerance suitable for taste testing purposes, and declared them a success.

I even managed to refrain from rerolling the scraps (god forbid the structural integrity of one's shortbread be compromised). I'm glad I did, because the texture of these biscuits was so light I swear a host of angels could be heard singing with each mouthful.

This did leave some less than photographic odds and ends that after yours truly was rendered too ill to cram any more dough into her mouth, were cooked and the QA department promptly devoured them in the name of Total Quality Management.

I'm not a huge fan of pecans - but I am a sucker for recipes that require toasted nuts. Like freshly ground coffee or baked bread, the smell of roasted nuts is one of those smells that I think makes a house feel like a home. And in this case, it really does turn a wee biscuit in to something not just nice, but delicious.

The simple act of enriching the oils with a slight caramelisation seems to take recipes to another level. That little extra step makes me feel like I am becoming an accomplished cook, and not just someone who throws stuff together when hunger dictates. Try toasting your pine nuts lightly next time you make pesto. Or add some gently toasted slivered almonds to a simple salad. Brownies (not that heaven needs improvement) do taste a little more special if you roast your hazelnuts or whatever first I am told. And I promise, the next time I make banana bread, to wave those walnut suckers near an open flame, just to see what happens.

For the sake of quality control purposes of course.























However, as I have informed my best beloved, this cook is on biscuit and cake hiatus until the delivery of a new mixer. So there.

I'm sorry folks, but an ultimatum has become necessary.

I am completely sick of wrangling my delapidated and partially melted mixer into submission. Sick of the splattering of crap all over the kitchen and the delectable smell of burning motor grease wafting throughout the house. And no, I don't want a replacement. I want one of those over priced and over blown ones that that sit along side Nigella's boobs and Jamie's "cor blimeys".

Shiny. Expensive. Cobalt Blue.

Kitchen closed 'till further notice.

Saturday, 27 December 2008

Dinner? ... "I want House!" said the 3 yr old

The lead up to Christmas is always a maelstrom of activity in everyone's lives - so I won't make excuses for not updating, but I will apologise for the unreturned phonecalls and the lack of Christmas cards to my nearest and dearest.

Nevertheless, two days before Christmas I decided I REALLY did want to make a gingerbread house.

My first, though only technically. Mum and I used to make them each year as homage to my European ancestry. However, I tended to play the role of asthetic adviser and thematic consultant. I had never actually baked, assembled and iced one on my own before.

I know IKEA sell kits, but that's just cheating as far as I am concerned. It certainly doesn't allow for the addition of mezzanine levels, juliet balconies and lighting systems.

Jms did request a Barcelona Pavilion, as we were spending Christmas in the company of designophiles.

But as it was my first attempt, I figured in the name of disaster mitigation I ought to stick to the script, and so went for the classic but basic gabled cottage design.

As you may see from the picture above, basic did however go so far as to include a table repleat with a bowl of fruit and teacups fashioned from icing. It also incuded the obligatory cat on a mat in front of the open fireplace, chintz carpet, lace curtains and paintings on the walls. Unfortunately the other photos my dearest beloved took while I was splitting the atom for the third time that day, were (ahem) out of focus. So you will just have to take my word for it's magnificence.

Better still it survived the 1 and 1/2 hour car trip down the coast on Christmas eve better than I did. After 5 hours icing it, I was a little dismayed that the host did not just want to admire it but had pulled out plates and cake forks before I'd even got it out of the box. Fortunately I managed to beat the hungry hordes off till the following day, so they could at least admire Jms' electronic work that night after the sun had gone down.

I'll try and hit up the other guests for some photos that were taken before its (energetic) demolition. Or even some of the post apocalyptic site - as there was something very poignant about the half destroyed house with it's European stamp "paintings". A bit Dresden post World War II. All it was missing was some tanks fashioned from icing and an advancing army of gingerbread men.

Unfortunately it was very well received by the other guests both asthetically and gastronimically, and as per usual, I am the victim of my own success. I have already had requests for next year including multiple storeys and MORE lights. Even the suggestion of roman ruins. But at least I have another 12 months to decided whether or not it is to be corinthian, doric or ionic columns.

Wednesday, 29 October 2008

Friday, 10 October 2008

Ich bin ein Berliner






















Image from here.

Breaking news is that Jms and I are going to Berlin!

It is a belated Honeymoon that has been in the pipeline for a while, but with this and that, it looked like wasn't going to happen until the very last minute.

We will also be making a much overdue visit to Norway, where my brother lives with his lovely fiance. Flights don't go Berlin - Bergen direct so we will have to make a stop over in Copenhagen (how will we survive?).

It will be the first time we will have traveled overseas together (aaaiiiieee). If the planning process is any indication, this may be the quickest way to divorce. Can the honeymoon be over before it has even begun?

And like J.F.K. I too, will be a jelly doughnut, or at least plan to sample some while I am there (though I will pass on the Minke, thank you Dr Jimothy). In the interim here are some doughnuts of another kind...






















(AKA Olympic Rings Biscuits, because I couldn't wait another 4 years to make them again). Too delicious (especially without the toxic levels of food colouring)

Saturday, 23 August 2008

Simple pleasures

















There is a microwave oven in the house. For the first time since I was a teenager and living at home. It's on loan from the relocating MIL.

Jms and I don't know how we've survived this long without one.

I've regressed to my favourite after school snack. Rice cake + cheese + 10 seconds.

Mmmm. Melty polystyrene joy. Perfect while I catch up with the interwebs.

My only nod to personal culinary development is that at least it's Emmenthaler now rather than Kraft single.

Reminds me of some vases I've seen. Perhaps the Transglass vases by Tord Boontje? Or maybe I've just eaten too much cheese.

Monday, 19 May 2008

Broccoli and Bjork

Unfortunately in the weeks preceding the BIG DAY Jms and I had a need to go to Chadstone on many occasions. Dear God that place makes me worry for the fate of humanity, on so many levels.

But depressive, morally high-horsed diatribes aside - after the fix of fresh tempura salmon handrolls (still warm!) had quelled my distress, we happened to find ourselves in Borders in a postprandial bliss and stumbled upon the bargain bin books. More like the great wall of crazily cheap and random books that was at once inviting and overwhelming at the same time.

Well random indeed found me walking out with an armload of stuff including these two books. Possibly purchased only because they were so cheap - but both have proved to be outstanding little finds.














I don't know what caught my eye about this one - but I'm glad it did. A quick flick showed some really promising recipes. For the uninitiated, I LOVE soup. Bizarrely I never order it at restaurants, but if ever I can cook some, I'm there, wooden spoon at the ready. Perhaps its the lazy cook in me that likes the one pot meal coupled with the prep once for multiple meals.


Who could go past the strangeness of Broccoli and Oatmeal soup? Probably plenty - but not this little black duck. Just the kind of wackiness this doctor ordered - and it has proved to be an instant favourite.

(Though I may be biased - I am a Broccoli freak, I could eat it everyday - and actually try to. Jms achieved 5 star-husband status last week by discovering and cooking Oven Roasted Broccoli for me last week - OMG it was good) .

There are some really interesting flavour combinations (Brussel Sprout and Stilton, Carrot and Almond Cream, Dill and Turnip) that as you read make sense and get those taste buds tingling. It might be a little "new age" for some (soup as remedies for bad skin, circulation and sex drive starters!) but the recipes speak for themselves. There is also a really good section at the back for great soup additives - dumplings and such to turn simple soups into rib sticklers.






















Bargain Number two was this biography of the world's most famous Icelandic.

I've been a fan girl from the moment the first strains of "Birthday" entered my ears oh so many years ago. My obsession ran to slowly acquiring every single remix that ever existed (foot slog style visiting second hand music shops - in the days before P2P click and download entire oeuvre option). And to Jms' credit he stayed with me all through the 6 months of listening to Vespertine at least once, if not multiple times a day.

Fortunately though my fervour has waned - partly because other obsessions came (Decemberists anyone?) and because Volta still doesn't quite gel with me (apparently though I'm not the only one).

I found it an engrossing read that goes some way to reconcile the disparate images of the uber cool artist and the unstable and eccentric individual. As a creative finding my way in what seems a marketing and product driven world - it was comforting to read that commercial success was never sought by her and her meteoric rise up the pop charts was so out of left field it completely blindsided her world. I still admire her single mindedness and commitment to her art, and am admittedly somewhat jealous that she was able to find her calling at such a young age.

Thursday, 8 May 2008

How to grow a pair...

I lol'd so much I had to follow the link ...

"how to grow a pear"


It's such a cute idea. Definitely a must do when I have an orchard of my own
(looks wistfully into the distance)

Thursday, 17 January 2008

I may look like a dogs breakfast














But I assure you I am delicious.

Indeed I am the answer to the question of what to do with a surfeit of plums (but its too late in the evening to bake a cake or you can't be bothered getting the mixer out to make some pastry for a tart)

Why yes, I am Plum Clafoutis. Pleased to meet you.







Recipe shamelessly lifted from here - accompanied by a delightful poem to boot. In fact their photos are supremely better too.

I might be a tad jealous but fortunately I have bowl full of oozy fragrant joy to console my ego.


(Post Script - without a lie, the left overs ARE excellent for breakfast)

Sunday, 23 December 2007

Season's Greetings from the southern hemisphere!









Christmas is always the best excuse to do some serious baking.

Unfortunately its usually stinkingly hot in Melbourne at this time of year - so sweating it out over a hot stove on top of the usual Christmas time over achieving is a little more arduous than fun.

But with plentiful rain being the bestest-ever possible early Christmas present for our drought ridden land, I am seriously enjoying some quality time with my oven.

The last month I have barely stepped foot in the kitchen (except to sneak past the gargantuan pile of dishes and quickly grab the stash of home delivery menus). We have eaten so much pizza lately I'm ashamed to call myself a foodie. However this has been nicely juxtaposed with quite a few "nice" restaurant visits including the work Christmas party at Rockpool - encrusted with enough lobster and wagyu beef to fund a small military operation.



Nice as it was, my heart yearned for the simple pleasure of rubbing butter into flour, adding a bit of this, a touch of that and a few minutes in the oven followed by the heady sweet smell of baked goodness wafting throughout the house. And best of all - I am officially on holiday and can indulge in the fiddly biscuit department to my heart's content.

Now I can't claim any of the credit for these cuties. Instead all kudos goes to an unnamed and probably completely under valued staff chef at Nestle.


To be completely honest, they aren't the best biscuit flavour wise - but they are so much fun to make and the squeals and ahs a plate of these will generate is definitely worth it. They truly do look amazing and are remarkably good at restoring one's Christmas spirit. I am also tickled by the ironic use of a "Star of David" style cutter too.


Christmas Star Biscuits

Preparation time: 50 mins (including chilling time)

Makes approx 20

250g butter
1 tsp vanilla
1/3 cup caster sugar
2 cups plain flour
1/2 cup rice flour
1/4 cup cocoa
1/2 cup clear boiled lollies, chopped

Cream butter, vanilla and sugar in a mixing bowl. Sift flours and cocoa together. Combine with butter mixture, mixing well.

Turn out to a clean surface and knead until dough comes together. Cut in half. Place each half between two sheets of baking paper and roll out to approx 8mm thickness. Refrigerate until firm.

Pre-heat oven to 150 degrees Celsius.

Remove top sheet of paper, cut out shapes using a 7cm star cutter. Place onto a tray lined with paper. Cut out inner star with a 3 1/2 cm cutter and remove. (Collect the "waste" re-roll, chill and repeat for more biscuits)

Bake for 8 minutes, remove from the oven and fill the center with a few chunks of the chopped lollies. Turn up the oven to 180 degrees and bake for a further 8-10 minutes or until the lollies have melted and the biscuits have cooked. Allow to cool on trays.


Notes:
Boiled lollies are often hard to find. Don't use the milky ones because they won't melt properly or give the glass effect. This year the only "boiled style" lollies I could find were Starburst lollipops. They worked fine but were pretty strongly flavoured. Also, don't overfill the middles - otherwise you will break your teeth trying to eat them!

Thursday, 28 June 2007

Brrrrrrrrrrrrrrrrrrrrrrrrrrr

I can't call it workaholism - but all I seam to do is work and sleep. It's like a pendulum - bleary eyed stumbling off to work and then when the sun goes down I get home, crumble in a heap - maybe eat something and then go to bed, to repeat the cycle again.

The weekends are a befuddled mix of the realisation that OMG the only time I have to do the grocery shopping is Saturday morning along with every other person on the planet. AND I've turned into one of those delightful customers who seems to take an inordinate amount of time to locate their purse despite having 20 mins of queuing time to ready herself, manage to drop all my green bags on the floor (especially after the attendant has already packed the shopping) and can't seem to muster anything more intelligible than a grunt when spoken to.

The rest of the weekend is then spent wondering if I really do only have 3 black socks, despite countless searches and only discover the answer to this conundrum on Sunday night when I follow that strange smell and uncover all my underwear, socks and work clothes have gone mouldy from being left wet in the washing machine for too long. God help me if I decide to have children. I guarantee they'd be the ones living off spoonfuls of peanut butter and wearing garments fashioned from pillowcases.

But it's not all bad. It's just cold, and Jms has gone away and I feel a little unsettled because my Virgo self has yet to find a routine. In fact, this week highlights a marked improvement. I no longer have the startled bunny caught in the headlights look at work. I am vaguely competent and don't try and hide under a pile of t-shirts each time the phone rings anymore. There's been some really stressful things happening - completely outside our control - but nevertheless as the middle men it's our head on the block. Yet everyone still makes jokes and laughs (somewhat maniacally admittedly) and it is on the whole a very nice place to work. Which makes bitching about work seam quite unfair, because I am actually really enjoying my work - its just the bit outside it seems to be lacking in substance.

But its on the improve - I actually managed a cooked meal yesterday. Because Jms is away - I guess I'm having a bit of a meat fest. My cockles obviously needed some warming because I've been craving hearty fare. I made Beef Stroganoff last night. My one concession to my vague ideals of healthy living was to have it with wild rice. I usually make a vegetarian mushroom version, that to be honest is completely superior. But its the principle of the thing. While the vegetarian is away the carnivore shall play.

Tonight I went back to an old favourite - Osso bucco with gremolata and pappardelle. Unfortunately I misread Miss Stephanie's directions. Not 45 minutes cooking time but two 45 minute stewing sessions with an extra 30 mins to be sure. It really has been a while since I've made it. Needless to say, I'm not waiting till 10pm tonight to eat. So it's a cheese sandwich and a glass of red (I don't normally drink - but I bought some for the stew and well, its open now so I might as well). Time to fall asleep now in front of the teev.

Lunch tomorrow will be
fantastic.

Monday, 7 May 2007

If at first you don't succeed


Hurrah!

Yesterday was one of those days where I promised myself I could spend the day in bed. However after going to an early morning yoga class, coming home and generally "getting on with it" including doing a massive grocery shop, it got to late afternoon and I still hadn't put my jarmies back on and realistically, it was an increasingly unlikely option. So on the basis that I had nothing to lose (ie. I hadn't planned on getting out of bed, therefore any task achieved today would be a windfall) I figured I'd have a go at the salty caramels again.

Well - who would have thunk it? I followed the recipe (strictly no substitutions) and it worked! What's more - they're really good. I used our beloved Murray River pink salt. Perfect. The only downside I guess is that it makes a lot of very rich toffee. So I guess Jms needs to organise a Poker night quick smart so I can off load some of the goodness. Good as it is, there's no way my fillings would survive. And I'm already very overdue for a dental check up/complete rebuild.

In the midst of the craziness that has been our life for the last month or so (more freelancing, homeless family members, spousal unemployment to name a few) we have also had some very special visitors staying with us. Fortunately they're pretty easy to entertain and love my cooking (grated carrot and mushy peas again? Yay!). The only strange bit has been going to the pet shop to buy live crickets. Eww.

Jms was very antsy to begin with - he thought Central Bearded Dragons were a bit of a naff pet (as did i initially, I'll admit). But a true convert he now spends hours at a time poking the logs and rocks in their enclosure with his "cricket divining stick" and jumping around outside catching bugs and flies to feed them.

3 months seamed like a long time to babysit such unusual creatures, but with the folks due back from up north in a matter of weeks - I think Fred and Vyvian will be sorely missed.

Sunday, 15 April 2007

On the third day


Unlike the big man - mine did not rise, but rather were affectionately refered to as my Christian Rock Cakes. Chocolately (not choc chipped - as in an effort to encourage rising the chips melted) and nicely spiced, they were still a flavourful success.

Well loaves may now also be off the list but I know I can cook fish...

Tuesday, 3 April 2007

Ganache, the chocolate God of Obstacles

I regularly pray at the alter of Smitten Kitchen, and aspire to have a blog filled with such sumptuous photos (alas I must make do with the tools at hand). I have been particularly tickled by her Salty Chocolate Caramel recipe. Ordinarily I am wary of American cooking websites - because all to often in the conversion to metric and local ingredients - something goes awry. However, that said, the easy to follow directions, copious conversion references and user comments have made all my attempts thus far purely pleasurable.

With my meager budget I finally gave into temptation and purchased the requisite candy thermometer. Yes, egad, things are a bit lacking in joie de vivre when a $10 item can blow the budget. I had been feeling a little glum for a few days and so sought some spiritual solace in the pursuit of cooking for pleasure.

Now, as always, as a lesson I am deemed to repeat ad infinitum (Sisyphus hello?) - when choosing to fill that sense of emptiness with something (hectic social calender, work, worrying, guilt, food or overindulgence of any kind) the universe will endeavour, whether by design or sheer randomness, not to reward my weakness and offer a pat on the back - but usually give me a sharp rap on the knuckles. And deservedly so.

So my desire to have a kitchen "win" to cheer me up - resulted in a resounding failure. Not only did my toffee split into oil and a new type of substance that I suspect may outlive the human race, it also burnt so badly the scent of charred chocolate has embedded itself in the kitchen tiles. 3 days later, my heavy, copper bottomed stainless (ha!) steel pot is still sitting in the garden, unwilling to relinquish its charcoal shroud despite numerous soakings, reheats and poking with sticks and other sharpish instruments. Despondent, angry and even more miserable I slunk off to bed swearing all American food blogs be damned. But indeed Smitten, nor anyone else is to blame, as the story further reveals...

The following day - hell hath no fury like a woman scorned - or in this case, the "I'll show you who's in charge of THIS kitchen" I set out to even the score. Now rather than tackle my foe on uncertain ground I decided to regroup at least and counter-attack with a tried and true recipe, the premise being a birthday cake for B's dinner that night. Now I certainly don't recommend vengeance be a key ingredient in any recipe, let alone one so innocent and untarnished as a birthday cake. But woman scorned and all that - mixed in with a healthy dose of exhausting day and an over stimulated sense of timeliness, I forged on. The unconscious cursing in the kitchen even warranted jms to poke his head in and suggest that time was not in fact "of the essence" and that a modicum of peacefulness might aide my plight (tho' perhaps not quite the exact words he used). Not sure also whether the 5-headed hydra he saw in my stead was particularly appreciative of the advice either. Evidence suggests it was definitely not heeded, as upon pouring strange looking batter into a carefully buttered and floured bundt pan, said hydra discovered she'd forgot to mix in a key ingredient (ie. sugar).

Whilst this was rectified, the sullied pan was not, so ultimately, after much pacing in front of a cursedly slow oven, said cake did not pop out gleaming in its fluted beauty as per usual, but cracked in twain leaving a ring of sticky cakeyness behind. No amount of cajoling would reunite the two, it being so throughly stuck it could only be pried out chunk by chunk with careful fingers.

So in a vain attempt to resemble a whole cake, crumbs were pressed together, and eventually a ringed cake of sorts was achieved. But oh did I rant, and curse. Bang pots and stomp shoes. Till eventually random acts of kitchen violence gave way to wailings of "I am a failure" and all the pent up feelings and unrealistic expectations of my previous glum mood outed from their subconscious hideouts.

Fortunately, the god of obstacles was not deaf to my ministrations, and like an out pour of rain to cleanse the earth, a simple chocolate ganache came to purge my cake/me of all its insecurities and imperfections with a warm velvet cloak of love and acceptance.

And I am reborn. Whole, perfect, once again. (And the cake was delicious)

Wednesday, 7 March 2007

Not quite the real thing... but one step on a journey of a thousand miles


















In 2005 my Dad took me on a family pilgrimage back to Europe. Whilst in Poland my great Aunt introduced me to her biscuit of choice, the simple but delectable 'rose filled rogaliki'. Now I've never been particularly fond of rose flavoured foods (I suspect caused by an overdose of lack lustre turkish delight) but these little tidbits really wove their magic on me. In fact I can pretty much blame my travelling 'excess baggage' on the number of these I scoffed on my very short Polish stay.

As can be expected - being long back on the other side of the world, I've been craving their delicately floral shortbreadishness ever since. Now initially I was not too despondent, because living in an area of melbourne with a surfeit of European cake shops, I assumed tracking them down wouldn't be too hard - or at least something to scratch the itch. Alas after much searching (and sampling) none to my knowledge make these particular style treats. Not being able to speak or write Polish made googling a recipe for some morsel I did not even know the name of at that stage, actually started to give rise to a sense of panic - as you know, a spoilt palate is forever tainted... until accidentally and unintentionally I stumbled upon this photo while archiving some files - and TA DA! The name of my secret culinary desire was revealled.

There followed a scramble to translate the recipes the internet did finally proffer. Unfortunately the Polish translation engines I found only produced indecipherable hieroglyphics (largely due to the colloquial nature of a cook's instructions I later discovered). Anyone I knew and met with a slightly wog name was grilled about whether they or anyone they knew spoke or wrote Polish or happened to imbibe vast amounts of Polish vodka thereby having the requisite translation skills needed to bring me closer to my goal. I was about to insist my younger brother prostrate himself to his abusive (but suspected Polish - bless them) elderly neighbours - when by chance the friend of a friend dropped by and OMG not only spoke and read Polish but had her mother immediately on the on the phone to give sage advice and cooking directions! Bless you Al.

I was saved.

And pictured above is the fruits of this near 2 year quest. Whilst not quite on the money (in a moment of weakness I decided to have a go sans rose paste substituting plum, apricot and boysenberry) it is my first attempt at shortbread. Fears of overworking the dough and burning the jam filling were unjustified. Simple yet tasty, they are my metaphoric base camp, from which I hope to ascend to a delicately floral shortbreadish summit. Onward and upward chaps!