Ricotta & Spinach Filo Triangles

These Ricotta and Spinach Triangles were the very first things I learnt to make (sort of) when I arrived in Melbourne 12 years ago to begin my foundation studies (pre-uni) program. The orientation camp included 3 nights stay in one of the residential colleges and listed on the itinerary was ‘Cooking […]

Continue reading Ricotta & Spinach Filo Triangles

Lamb & Rosemary Pies

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

I'm back! with Spanish Churros

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

Egg Tarts

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

Daring Bakers Challenge November 2010: Crostata

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

Vanilla Brûlée Tarts with Strawberry Purée from Bourke Street Bakery, Sydney

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

Sweet Shortcrust Pastry (Pâte Brisée) from Bourke Street Bakery

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