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These days, I am extremely fickle when it comes to meal ideas. With massive cravings and nightly food-related dreams (I kid you not), I just could not decide on what to cook but in most cases, convenience and ingredients on hand dictate what I eventually end up cooking. So yesterday I thawed some frozen [...] Continue reading Lamb & Rosemary Pies
No I didn’t disappear to some exotic island but sometime after my last entry in May, I found myself hurled into a whirlwind of The Busy; family flew over for an impromptu visit, completing the final hurdle of Cert III Patisserie, birthday and wedding cake orders, and a new small business venture handmaking toys and how that [...] Continue reading I’m back! with Spanish Churros
Believe it or not, this is my first successful chinese egg tart attempt! I would say it’s been eight years since I made my very first egg tart, with less than exciting results; burnt blistered top, overly sweet yada yada which I could sneakily disguise as Portugese egg tarts (brulee style) [...] Continue reading Egg Tarts The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Sience in the Kitchen and the Art of Eating Well Pasta Frolla is essentially [...] Continue reading Daring Bakers Challenge November 2010: Crostata
4th attempt at the crème brûlée tart: the best one This is so good! Gobsmackingly good! Everything about this vanilla brûlée tart is perfect; from that first ‘crack’ of the caramelised sugar on top to that creamy but firm classic brûlée then to the luscious flow of strawberry purée, finished off [...] Continue reading Vanilla Brûlée Tarts with Strawberry Purée from Bourke Street Bakery, Sydney
This version of pâte brisée from the Bourke Street Bakery ‘ The Ultimate Companion’ book produces a crisp, flaky and buttery pastry which is simply divine as an accompaniment to various sweet fillings. I wanted to include this in my vanilla crème brûlée tart entry (next post) but the instruction in [...] Continue reading Sweet Shortcrust Pastry (Pâte Brisée) from Bourke Street Bakery
I will admit that I don’t usually respond to glazed pastry desserts as they often scream tooth-ache alert (although my teeth are perfectly healthy)but this version of frangipane tartlets are so amazingly delicious and addictive! A bite into the apricot jam-glazed almond flake top gives way to a superbly light, fluffy and moist cake-like almond [...] Continue reading Assessment: Frangipane Tartlets |
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