tag:blogger.com,1999:blog-10412579395775633422024-03-12T15:59:44.208-07:00SpongedropSharing a love of food and flavour.Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-1041257939577563342.post-78580612307043190512015-04-28T03:12:00.000-07:002015-05-20T21:42:40.468-07:00"Criminally Good" Cream Cheese Chocolate Brownie<div class="page" title="Page 1">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Since we introduced this brownie at the <a href="https://www.facebook.com/spongedropbakes" target="_blank">Cakery</a> it’s been disappearing almost as fast as we can make it (I may be responsible for some of those disappearances). When we opened on Sunday at 9am
a couple promptly walked in and ordered two pieces. Brownie for breakfast? Sure, why not!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I’ve been hesitant about baking brownie for the shop as I’m a rather fussy chocolate lover. Everything
about whatever chocolate item I may be devouring at the time needs to be just right - texture, taste,
balance of sweetness - the whole experience. I take it very seriously. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For me this brownie hits all the
right spots. My partner thinks it’s a little on the gooey side, a little too mousse-like, but for me it’s up
there with the best. It’s grin inducing and even prompted one lady to say “oh my giddy aunt” when we
served her up a freshly baked slice. I quite enjoyed that response. I was also recently told it was "criminally good" and that I should be in jail. I think that says it all.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake this brownie and bask in the many delights that it brings.</span><br />
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<span style="font-weight: 700;"><span style="font-family: Georgia, Times New Roman, serif;">Criminally Good Chocolate Cream Cheese Brownie</span></span><br />
<span style="font-weight: 700;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-style: italic;"><span style="font-family: Georgia, Times New Roman, serif;">Brownie:
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<span style="font-family: Georgia, Times New Roman, serif;">320g dark chocolate, chopped </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">180g butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">
3 eggs<br />
1 egg yolk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">300g white sugar<br />
1 tsp <a href="http://www.heilalavanilla.co.nz/" target="_blank">Heilala</a> vanilla extract </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">100g flour<br />
30g Dutch-process cocoa<br />
1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="font-style: italic;">Cream Cheese swirl:</span><br />250g cream cheese<br />
60g white sugar<br />
1 egg<br />
1/2 tsp <a href="http://www.heilalavanilla.co.nz/" target="_blank">Heilala</a> vanilla extract
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Melt the chocolate and butter together until smooth. Meanwhile, beat the eggs and sugar until pale and
thick, add the vanilla. Sift together the flour, cocoa and salt. Fold the melted chocolate mix into the egg
base, then fold in the sifted ingredients. Place two-thirds of the mix in a lined baking tray (my tray was
roughly 28cm x 15cm). In a clean bowl beat the cream cheese swirl ingredients together until smooth. Dollop the over the brownie base and top with the remaining brownie batter. Swirl a little with a knife. Bake at
170C for 35mins if you like it on the gooey side or 40mins if you prefer things a little more cooked. The sides will rise up and the centre should be a little wobbly - the sign of brownie perfection. This brownie is great stored in the fridge as it improves the texture. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: 700;"><br />Tip: </span>Don’t try to make this brownie ‘healthier’ by using low-fat cream cheese, it has a
different baking consistency to full-fat cream cheese and just won’t work. </span></div>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-54987322218086362052014-11-22T14:01:00.001-08:002014-11-22T14:03:07.169-08:00Spongedrop Cakery - opening soon!<div class="page" title="Page 1">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This week instead of sharing a recipe I’m sharing some exciting news. For the past twelve
months (that's no exaggeration!) I’ve been working on opening a shop - somewhere that I can share with you my
passion for baking, beautiful things and great coffee. I can now say that after all these months, years even, of planning and preparation it is finally happening!
</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a few weeks time (Weds 3rd Dec) I’ll be opening the doors to <span style="font-style: italic;">Spongedrop Cakery</span>. Located at 10 Salisbury
Avenue, Mount Maunganui, in the site of the old Information Centre on the edge of
Coronation Park, we’ll be offering cake, cupcakes, french macarons, coffee and tea amongst
other delicious items that are currently in development.
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Being located on the edge of a park we’ve opened up one side to let in the sunlight and the
pretty tree-studded view, creating a space that I’m picking is going to be a great spot for mid-morning coffee and cake. Or you can pop in and pick up a box of cupcakes to takeaway and
share with friends. There will be parking available out back and Coronation Park provides a
huge play area for kids so I’m hoping everyone will be able to find something they love about
it.
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There is still so much to do between now and opening (can you see the fear on Rick's face?) and I know that even when the doors
are open we will be a ‘work in progress’ but I’d love for you to come along for the ride! I’ve
never undertaken anything like this before so it has been and will continue to be a huge learning curve for me,
thankfully I’ve got amazing people alongside me.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This has been a dream since I first started this blog nearly
five years ago. I feel absolutely privileged and humbled that somehow this opportunity has
come my way. It has been a journey alright, with highs and lows, but I know that once I open
my doors and get to greet all of my wonderful supporters it will be a dream come true! We can't wait. x</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPbOhg33aaC1HZekBDSm4uvrhzHyOSxAwz8AoSoRh4o-JWXf40GhsEKe-zQxIP0077yMwlYinlHsRuvUoDze4UpKSgTpspJCElC5o-7Sz2akgedi2rZ0jqL4B4jMEDm7Da9yDa3seA-0/s1600/Elric_Blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPbOhg33aaC1HZekBDSm4uvrhzHyOSxAwz8AoSoRh4o-JWXf40GhsEKe-zQxIP0077yMwlYinlHsRuvUoDze4UpKSgTpspJCElC5o-7Sz2akgedi2rZ0jqL4B4jMEDm7Da9yDa3seA-0/s1600/Elric_Blog.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rick's 'there is so much to do' face.</td></tr>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com5tag:blogger.com,1999:blog-1041257939577563342.post-52231946575530954812014-07-21T16:35:00.000-07:002014-10-27T00:35:24.418-07:00Passionfruit Magic Custard Cake<div class="page" title="Page 1">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This cake has been popping up on baking blogs and Pinterest pages like nobody's business lately. So of course I had to jump on the band wagon and try it. It's not possible for me to be taunted by a magical cake that somehow (i.e. magically) turns one batter into two layers of custard and cake without attempting to make it myself.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And of course the result had to be shared with you. It's a gem. And actually is a little magical. I don't know the science behind it but you literally do end up with two defined layers of custard and cake. It's pretty impressive. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Given that this is a 'custard' cake, be warned that it is eggy. If you don't like set custard or egg desserts this probably won't be for you. For me, I love them (witness the joy of <a href="http://spongedrop.blogspot.co.nz/2014/07/pear-clafoutis-whats-not-to-love.html" target="_blank">Clafoutis</a>) so I could happily munch through a few squares of this beauty. Especially doused in extra passionfruit. Is there much better than passionfruit and custard? Yes, there is - it's magical passionfruit custard cake. </span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span lang="EN-AU"><br /></span></b>
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span lang="EN-AU">Passionfruit Custard Cake</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">120g unsalted butter </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 eggs, separated<br />
1⁄4 tsp white vinegar </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">165g icing sugar
</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1⁄4 cup passionfruit syrup/pulp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Zest of 1 lemon<br />
120g plain flour<br />
2 cups (480ml) whole milk </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Icing sugar for dusting </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 160°C (320F) and grease an 8-inch square tin (or similar sized rectangular tin). </span><span style="font-family: Georgia, 'Times New Roman', serif;">Melt the butter
and set aside. In a clean metal bowl beat the egg whites and vinegar until stiff peaks form. In another
bowl use a hand whisk to combine the yolks, icing sugar, passionfruit and zest – it will be stiff to start with but will soften up. Whisk in the melted butter. Add the flour, mix, then add the milk and whisk again. The batter will be very wet.
Using the whisk, gently fold in the egg whites, a third at a time, stirring until there are no large lumps
of egg white remaining. Pour the batter into your tin and bake for 45-55mins. The top will be golden and the
centre will wobble a little. Cool for a few hours, dust with
icing sugar and cut into squares. Serve with extra passionfruit for a super tangy hit. Store in the fridge. </span></div>
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</span></span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com2tag:blogger.com,1999:blog-1041257939577563342.post-46455048402450102012014-07-12T20:23:00.000-07:002014-07-12T20:23:12.910-07:00Caramel Apples. Eat 'em or weep.<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Making caramel takes commitment. That statement may (sadly) stop some of you from making it but I know there's someone out there with the determination and chutzpah to make this goodness happen – if that's you, you will be handsomely rewarded! </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Caramel apples are time machines in disguise. Just one bite and you'll understand. The holding of the stick, the awkward angling of the head (and apple) so you can take that first bite, the tang of the apple, the stickiness of the caramel and the juice running down your chin...it's what kids do. Not what adults do. No kid would ever expect to come home and find that their parents had made them a batch of caramel apples just for fun. If you make these your parent cred will go up exponentially (in the eyes of your child...possibly not in the eyes of other parents but who cares what they think, besides there are apples involved so you're totally providing a balanced meal). </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The two toughest things about making caramel are the constant stirring and the heat. You can’t leave caramel to its own devices or you’ll end up with a lumpy, pebbly, potentially burnt mess. You also can’t be careless with it as caramel can give a nasty burn. No matter how tempted you are to dip in a finger or lick the spoon, don’t. Just don't. Making caramel involves heating sugar to a very high temperature and sugar burns are pure evil. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So now that I’ve scared you all away (I hope there are still a few of you left!) below is the caramel apple recipe that I promised a few weeks back. Contrary to the above it’s actually quite easy and it results in a delicious, slightly chewy, creamy caramel that is the perfect partner to a crisp, tart apple. Do it for the kids.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Special thanks to <a href="https://www.facebook.com/pages/Little-Miss-Rose/516075228483689" target="_blank">Little Miss Rose</a> for the photos. </span></span><br />
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<b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Caramel Apples </span></span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">225g butter </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups brown sugar </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 cup golden syrup </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 can (395g) condensed milk </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1-2 tsps vanilla extract </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">8-10 apples, Granny Smith are best</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Chopsticks or clean twigs </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Candy thermometer </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Grease a large sheet of baking paper with butter. Wash apples and push a chopstick into the top of each. Dip apples in boiling water for 5 seconds and dry to remove any wax. </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Place the first four ingredients in a saucepan and bring to a boil over a medium heat. Stir constantly from start to finish otherwise it may crystallise or burn. Once the caramel starts to bubble insert a candy thermometer and continue stirring until it reaches 118-120°C (around 15 minutes). Remove caramel from heat and stir in the vanilla. Cool for a few minutes then dip each apple in, rotating to cover the apple and shaking a little to remove excess. Stand on the greased baking paper to set. </span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>*Weekly Tip: </b>For extra good times, dip the caramel apples in crushed nuts, cookie pieces, mini marshmallows or chocolate chips.
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></i>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-76068730349713737092014-07-06T20:43:00.000-07:002014-07-06T20:44:07.436-07:00Pear Clafoutis. What's not to love?<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-AU">People! Meet my new favourite dessert, Clafoutis. </span></span>
<br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-AU"><br />I can see many winter nights on
my couch with a bowl of this custardy, flan-like goodness cradled in my hands.
Clafoutis has always intrigued me and I’m disappointed in myself that it
took me this long to make it. Clafoutis, where have you been all my life? Oh
that’s right, on the tables of French bistros being served up to intellects and artistes (because that's what I think all French people are). Now you’re also snuggling with me on my couch in
Tauranga. </span></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-AU">Clafoutis is traditionally made with cherries but you can
substitute all sorts of other fruits. Originally I was just going to roll with pears until I
remembered the glut of feijoas I had out on the lawn. So in they went. And
thank goodness for that. Pear and feijoa are a great match together, let alone
with a delicious custard blanket encasing them. And did I mention cream? Heavy pouring cream. Oh my.</span></span></span></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-AU">I read somewhere (i.e. wikipedia) that a clafoutis made without cherries is a
'flaugnarde'. Both are excellent words to say. Either way, clafoutis or
flaugnarde, you are delicious and you are most definitely here to stay. Make this immediately, so you too can bundle up on the couch under a blanket and enjoy this deeply comforting dessert. Tonight this is going to accompany a screening of Charlie Chaplin's City Lights. I'm a lucky girl.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41G3jquW5vXiChqxSCq0BfrM4t8OBhzKqUdDu3v2dQR1PrbcUgwGJcHnlTWqvZL872XHTWCzTJtX5X_bEX_QXXYMAAm3KofuI0PU76hwjKjXEDPhApxZ6JJKbR6B_u7VhSQwfZF7300Y/s1600/Clafoutis_Vert_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41G3jquW5vXiChqxSCq0BfrM4t8OBhzKqUdDu3v2dQR1PrbcUgwGJcHnlTWqvZL872XHTWCzTJtX5X_bEX_QXXYMAAm3KofuI0PU76hwjKjXEDPhApxZ6JJKbR6B_u7VhSQwfZF7300Y/s1600/Clafoutis_Vert_1.jpg" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b><span lang="EN-AU">Pear &
Feijoa Clafoutis</span></b></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">Butter, for
greasing </span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">Sugar, for
sprinkling</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">1 large pear</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">10 feijoas (or use a different fruit if you prefer)</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">4 eggs</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">135g brown
sugar</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">100ml cream</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">190ml milk</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">1 tsp
Heilala Vanilla Extract</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">½ tsp almond
extract (optional)</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">¼ tsp salt</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">70g flour</span></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span>
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<br /></div>
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</span></span>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span lang="EN-AU">Grease a
baking dish with butter and sprinkle sugar over so it sticks to the butter.
Preheat oven to 170</span><span lang="EN-AU">°</span><span lang="EN-AU">C. Whisk the
eggs and brown sugar together until pale and fluffy. Combine cream, milk,
extracts and salt and stir into egg mix. Sift the flour over top and whisk to
combine. Let sit while you prepare the fruit. Core and slice pear into thin
wedges and scoop out feijoa flesh, place fruit in a single layer on the bottom
of the dish and gently pour the batter over top. Bake for 35mins or until
golden and the custard is firm. Sprinkle with icing sugar and enjoy.</span></span></span></div>
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span lang="EN-AU">*Weekly Tip:</span></b><span lang="EN-AU"> If you
chill clafoutis it takes on a nice firm texture making it easy to slice into
wedges. So, if (for some strange reason) you find yourself with any leftover, it makes a great lunch snack.</span></span></span></i></div>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
</span></span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-86929365965812519982014-02-04T11:34:00.000-08:002014-02-04T11:34:01.594-08:00V is for Vanilla Cake...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDDNlDgUojdt352sFZ78z0VpJxKaR0QoQaA2xR1ehDlxbZ5v9vDU2YCzcgm6rY4r9XXoZdc6i0baWMvm9gThIOcnp5C9lAW36VYBXaXrHuYCVAUWxeEOBSY9caxG7950m1E7HxdMh85Y/s1600/1I2A0133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDDNlDgUojdt352sFZ78z0VpJxKaR0QoQaA2xR1ehDlxbZ5v9vDU2YCzcgm6rY4r9XXoZdc6i0baWMvm9gThIOcnp5C9lAW36VYBXaXrHuYCVAUWxeEOBSY9caxG7950m1E7HxdMh85Y/s1600/1I2A0133.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.</span></td></tr>
</tbody></table>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It’s time to spoil your significant other. Or treat a friend.
Every once in awhile it’s nice to put in a little extra effort to celebrate
someone or something special in your life. I’m not one to overtly embrace that Valentine’s Day but I’m also not so opposed that I’m going to ignore it! No
harm ever came from showing someone a little extra love and if your loved one
has a sweet tooth this cake is a perfect way to do just that.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Vanilla and raspberry are one of the best couples I know. They
never fight. Always compliment each other and look damn fine side by side too. I think it's the contrast. As Paula Abdul said...opposites attract.</span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Look at this cake – it’s so pretty and actually does taste as good it looks. Cutting into the lush white cake to reveal the layers of vanilla and raspberry inside is so
indulgent. Can you tell I love this cake? I really do. And, I'm pretty sure, so will your better half or best buddy or neighbour or anyone. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A couple of tips... </span></div>
<div class="MsoNormal">
<ul>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Make the effort to make the three layer cake. I can't tell you how many times I've heard people say 'ooooh look at the layers!' when they see a three layer cake (two is just standard, four sends them into a frenzy). </span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Don't scrimp on the vanilla. Buy the good stuff (I use <a href="http://www.heilalavanilla.co.nz/" target="_blank">Heilala</a>). It's worth it.</span></li>
</ul>
</div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For the raspberry coulis and vanilla buttercream recipes click <a href="http://spongedrop.blogspot.co.nz/2014/02/raspberry-coulis-making-everything.html" target="_blank">here</a> and <a href="http://spongedrop.blogspot.co.nz/2013/08/the-most-delicious-buttercream.html" target="_blank">here</a>.</span></span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGOLel9xZd4ScOvUlHLFmKMklD6Fqq6cHGSetGzjYSExYpyJ-wcVFGEcoFQhQDSq1SMU1Tw1mJLEMegaQTjyebo_7nxkAshNPB6g6wnFbX_oA4RMgSL41oh0IUsCbWgn5BkTckeN_V6A/s1600/1I2A0166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGOLel9xZd4ScOvUlHLFmKMklD6Fqq6cHGSetGzjYSExYpyJ-wcVFGEcoFQhQDSq1SMU1Tw1mJLEMegaQTjyebo_7nxkAshNPB6g6wnFbX_oA4RMgSL41oh0IUsCbWgn5BkTckeN_V6A/s1600/1I2A0166.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.</span></td></tr>
</tbody></table>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Vanilla Cake<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Makes an 8-inch round 3 layer cake<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">300g
unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">300g caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon
Heilala Vanilla Extract<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">6 eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">300g
self-raising flour*<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-AU">Preheat oven
to 160</span><span lang="EN-AU"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span lang="EN-AU">C (fan bake). Grease
and line two 8-inch (23cm) round tins. Cream butter, sugar and vanilla together
until pale and fluffy. Add the eggs a little at a time, mixing well between
additions. Sift the flour over the mix and stir to form a smooth batter. Divide
the batter into thirds. Place a third each in the two tins - you will have one
third remaining. Bake the first two cakes for 30mins or until the centre
springs back when gently pressed. Once cool enough turn out the cakes and bake
the third layer. Sandwich together with raspberry coulis and vanilla bean
buttercream.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i></div>
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span lang="EN-AU">*Weekly
Tip:</span></b><span lang="EN-AU"> If you don’t have
self-raising flour make your own by simply adding 2 teaspoons of baking powder
to 300g of plain flour. Sift to combine.</span></span></i>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-77735010100017573602014-02-04T11:30:00.000-08:002014-02-04T11:30:30.414-08:00Raspberry Coulis. Making everything taste better except venison.<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Simple, sweet, saucy goodness. Serve it alongside any sweet treat and it's almost guaranteed to make it taste better. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can see it here in action in a classic vanilla cake.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I once had raspberry coulis served with venison at a supposedly 'up market' restaurant where I live. Let's just say that it's definitely a dessert sauce. Don't serve it with venison or anything savoury for that matter, not even cheese. Why would they do that? It's crazy talk. I guess I am guilty of ordering it though.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This sauce is tangy, sweet and jam packed with berry flavour. Great with cake, ice cream, chocolate, mousse, fruit, pancakes...the list (of desserts) goes on.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkbJR-muVA8MEYtOHn4983KyruqxE6-pLZm4AVJqbKP9ceua3tnMI2T0A04ZXVKvhLRLegJ7Vl5CngAOFc0kuVH-pzc8za9TAX7KnsBp-0nI9oNtObqx9iFa1e0WVlkUSITnO-lZTtUY/s1600/1I2A0195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkbJR-muVA8MEYtOHn4983KyruqxE6-pLZm4AVJqbKP9ceua3tnMI2T0A04ZXVKvhLRLegJ7Vl5CngAOFc0kuVH-pzc8za9TAX7KnsBp-0nI9oNtObqx9iFa1e0WVlkUSITnO-lZTtUY/s1600/1I2A0195.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Raspberry Coulis</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350g fresh or fozen raspberries</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup (75g) sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place all ingredients in a pot and bring to a simmer over a medium heat for around 5 minutes or until all the sugar has dissolved. Cool slightly then pulse in a blender to puree. At this point you can strain the sauce to remove the pips but sometimes I like to leave them in for a bit of texture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Keep covered in the fridge for up to 5 days or freeze for 3 mths.</span><br />
<br />Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-72377380041815443962014-01-29T09:20:00.000-08:002014-02-03T21:21:30.053-08:00Blueberry Lemon Pan Cake<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRRWeaohR1gafMO6y9ccsgGCB7fRHQUC8qyD8SCupANBOIRTe4YaTIq12JPVi3BkNex17sWHfbuwVmji7qvIfZmjY17T3B15pM2x3TwI2D0fm3xKzKDZz369f_6IpLK3ulmfrgiT6OJM/s1600/1I2A0301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRRWeaohR1gafMO6y9ccsgGCB7fRHQUC8qyD8SCupANBOIRTe4YaTIq12JPVi3BkNex17sWHfbuwVmji7qvIfZmjY17T3B15pM2x3TwI2D0fm3xKzKDZz369f_6IpLK3ulmfrgiT6OJM/s1600/1I2A0301.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Wedding season is in full swing so much of my time lately has been
spent working on complex and decorative cakes. Whipping up anything from
chocolate fudge cakes with dark chocolate peppermint ganache to genoise sponge
with fresh raspberry filling. Then decorating them with all kinds of gorgeous
finishes, from delicious buttercream to hand-painted fondant. Creating a cake
for one of the most important days in a couple’s lives can be a lot of pressure
so when I can I like to take it back to basics - which leads me to this lovely
cake.</span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This cake isn’t flashy but it is beautiful. Simply whack the batter into a pan, bake, slice and
enjoy. No icing required. No faff. Most ingredients, if not all, will already
be in your kitchen – and if blueberries aren’t, they should be! Blueberries are
in abundance right now, are delicious and inexpensive. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanks to <a href="http://www.postbank.co.nz/" target="_blank">Post Bank Restaurant</a> for the shoot location (they've just opened a cute outdoor courtyard area), to <a href="http://www.paperplanestore.com/" target="_blank">Paper Plane</a> and <a href="http://onmyhand.co.nz/" target="_blank">On My Hand</a> for the pretty props and to <a href="http://www.velaimages.com/" target="_blank">Greta Kenyon Photography</a> for the gorgeous
pics!</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNKwtACMxnECTkehw3xaVZ3jfuX5CNO8ZxdFPtsJ6GaEv8_x8PSGyvLX18F7ZHssAvcxnFxZFcf-lh_fkdl8aMkk1N2fLbJ728STWe0FAsWuV4WTi_mdhfnJ3wsPkq4m1IzVpUpfWjio/s1600/1I2A0330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNKwtACMxnECTkehw3xaVZ3jfuX5CNO8ZxdFPtsJ6GaEv8_x8PSGyvLX18F7ZHssAvcxnFxZFcf-lh_fkdl8aMkk1N2fLbJ728STWe0FAsWuV4WTi_mdhfnJ3wsPkq4m1IzVpUpfWjio/s1600/1I2A0330.jpg" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blueberry Lemon Pan Cake</span></span></b></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g butter<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">220g caster
sugar<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp
vanilla extract<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zest of 2
lemons<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">180ml
yoghurt<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g flour<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1.5 tsp baking
powder<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 punnet
blueberries<o:p></o:p></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-AU">Preheat oven
to 170</span><span lang="EN-AU"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span lang="EN-AU">C (fan bake). Grease
and line a pan (any standard sized pan will do but I used a 18x28cm rectangular
one). Cream butter, sugar, vanilla and lemon zest together then add eggs one at
a time, mixing well between each. Whisk the dry ingredients together then fold
into the creamed mix alternating with the yoghurt. Gently fold in almost all of
the blueberries. Spoon batter into the pan and dot with the remaining
blueberries. Sprinkle the top with a little caster sugar then bake for
50minutes or until a skewer inserted into the centre comes out clean. Cool and serve wedges cut straight out of the pan. If you do want to fancy it up a little, serve with a dollop of thick yoghurt on the side. <o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Weekly Tip:</i></span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i> Sometimes
berries can sink to the bottom of a cake when baked. Although not necessary for
this recipe, to avoid this happening toss them in a little flour before adding them to your batter. </i></span><span class="Apple-style-span" style="font-family: Calibri; font-size: x-small;"><o:p></o:p></span></span></div>
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<!--EndFragment-->Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-71247114309557536962013-10-29T00:04:00.000-07:002013-10-29T00:04:05.875-07:00Royal Icing<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The is officially my shortest blog post ever. A recipe for royal icing, used for piping decorative effects onto cookies, cupcakes and cakes. This icing is great for piping delicate, fine lines and details and sets hard. A little goes a long way - you should be able to decorate at least a dozen cookies with this quantity if not two!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Royal Icing</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One egg white</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300g icing sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a bowl beat egg white and icing sugar together on a slow speed. You aren't aiming to create air bubbles in this icing, you simply want to gently combine. Keep beating for 5 minutes then add lemon juice a few drops at a time to create a suitable consistency - for piping thin lines (like on these <a href="http://spongedrop.blogspot.co.nz/2013/10/flavours-column-spooky-gingerdead-men.html" target="_blank">Halloween cookies</a>) you don't want it to be too runny but if you were 'flooding' cookies - which means to fill the area between lines you want the mix to be runnier so add a little more juice. Practice is the best way to get the consistency right. Keep unused royal icing in the fridge covered with cling-wrap pressed directly onto the surface of the icing to keep it from drying out.</span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-39332980102758081732013-10-23T23:45:00.000-07:002013-10-28T23:49:05.733-07:00Flavours Column: Spooky Gingerdead Men<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In the spirit of Halloween I decided to get a little spooky recently and whip up some Gingerdead Men. Actually they are more of a Gingerdead Family, cat included. Which, given that just days after I made these cookies we lost a beloved cat member of the family, sits a little uncomfortably now. I wish it wasn't the case but alas, we can't turn back time. R.I.P. Milly-Moo. I hope your mischevious, stubborn, seriously cute and chunky cat spirit comes to visit us this Halloween. We'd offer you Whiska's Temptations as treats. And you would probably play a trick on us. Just like old times. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Avoid the tricks on All Hallow's Eve and offer costumed kids these creepy cookies instead. They are so much more impressive than store-bought candy! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWLoylBVpFcIzAfnX19vTMDgXLZyZkmC6_MZrDOHtykZwg2davYMGeaCmQDBYPkJlcKg1TWlNnKB1ozje_cHl2cGyWQIvdUvjGkJmCD8YWKbUvXoZclMdKKQy3Ad51Qzhlw2sjO-NXTs/s1600/Gingerdead+Men+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWLoylBVpFcIzAfnX19vTMDgXLZyZkmC6_MZrDOHtykZwg2davYMGeaCmQDBYPkJlcKg1TWlNnKB1ozje_cHl2cGyWQIvdUvjGkJmCD8YWKbUvXoZclMdKKQy3Ad51Qzhlw2sjO-NXTs/s1600/Gingerdead+Men+2.jpg" /></a></div>
<br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gingerdead Men </span></b><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Published in the Bay of Plenty Times, Weds 23rd Oct 2013</span></i><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Halloween is on the horizon so this week I’m sharing a fun recipe for ‘Gingerdead’ Men. I picked up the Gingerdead Man cookie cutter when I was overseas but you can find a great selection of Halloween themed cutters at most kitchen stores. Bats, cats, pumpkins, witches, ghosts, your Halloween cookie dreams are covered! </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cookies make perfect treats for the spooky little trick-or-treaters that come knocking on October 31st. I wish we embraced Halloween more in New Zealand. There’s no harm in acknowledging the ‘dark side’ a little and it encourages kids to use their imaginations. My nephew and niece in America have their costumes ready, as does my brother’s dog Tuesday who will be making her Halloween debut as Wonder Woman (or maybe Wonder Dog).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are tonnes of ideas for Halloween treats online – Pinterest alone is enough to keep any creative Halloween crafter or baker happy. Be inspired, get spooky and have some fun. </span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">125g butter </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">125g brown sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">75g white sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup golden syrup </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">425g flour </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons ginger </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ½ teaspoons cinnamon </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon allspice </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40ml milk </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt butter, sugars and golden syrup in a saucepan. Bring to the boil and keep boiling for a few minutes, stirring as it bubbles away. Sift flour and spices together into a bowl. Pour the melted butter mix over the dry ingredients and stir to combine. Mix milk and baking soda together and stir into the dough. The dough will be warm so rest it, covered with cling-wrap, for 10mins in the fridge. Heat the oven to 170°C. Roll out the dough on a lightly floured surface or between two sheets of baking paper until 4mm thick. Cut out shapes and bake for 10 minutes. Cool and decorate with royal icing.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Weekly Tip:</b> Roll dough between two sheets of baking paper. This creates a non-stick surface making it both easier and less messy. After cutting your shapes peel away excess dough from around your cookies and bake on the paper as is.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiND0MWZYfNNUm9CA96Gw1bL0Ho-EqNS_oLf7iJjX7Vu2cfqJCw5cAsmjxU5MI518bR-e1-tTYeq_RT_RVQM0NvDDXRl_4erpw0IBobH1DzG79FOCK1aj_giajBX4XunmW9Hn1pXr_DK30/s1600/Gingerdead+Men.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiND0MWZYfNNUm9CA96Gw1bL0Ho-EqNS_oLf7iJjX7Vu2cfqJCw5cAsmjxU5MI518bR-e1-tTYeq_RT_RVQM0NvDDXRl_4erpw0IBobH1DzG79FOCK1aj_giajBX4XunmW9Hn1pXr_DK30/s1600/Gingerdead+Men.jpg" /></a></div>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-1554916998843834302013-10-17T00:33:00.000-07:002013-10-17T01:01:31.900-07:00It's time for Jam<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SvkVayoHFehdVQDrie_ZJXqzBwNveHDsT1kSa8gs7Am0fqmpyy-phPuClkDjX6SQdRnLZDTw_LAfD40dMQ1k3jEjVhk7x8AONkIdtYplppQtNzCenfh0zB5q8HKRQbYBGQBfWcqkue0/s1600/Rhubarb+Jam.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SvkVayoHFehdVQDrie_ZJXqzBwNveHDsT1kSa8gs7Am0fqmpyy-phPuClkDjX6SQdRnLZDTw_LAfD40dMQ1k3jEjVhk7x8AONkIdtYplppQtNzCenfh0zB5q8HKRQbYBGQBfWcqkue0/s1600/Rhubarb+Jam.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.velaimages.com/" target="_blank">Greta Kenyon Photography</a></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Rhubarb jam. It's also time to tell you about another <a href="http://www.kinfolk.com/events/" target="_blank">Kinfolk</a> event which I was very honoured to be co-hosting alongside <a href="http://onmyhand.co.nz/" target="_blank">On My Hand</a>.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The theme for the event was 'Preserving the Season'. This was my first time as a host and for some reason I decided it would be a super great idea to teach everyone how to make jam. Given that I haven't made much jam in my life (because I thought it was hard - it's not; because I thought it was time-consuming - not so much; because I thought it was messy - it is) I don't really know why my mind was saying 'heck yeah, jam!' Especially when the venue for our workshop had no kitchen. No stove top. No sink. No plumbing (when you turned the bathroom tap on water came out of a hole in the kitchen wall. Just straight from a little hole onto the floor). But regardless of these details it was still a beautiful venue.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a nutshell, I stood in front of 20 guests and showed them how to make jam. I also showed them how to melt holes into a trestle table using cast iron camp burners. Whoops. Someone asked 'why is my pot on a lean?'...turns out those burners aren't designed for making jam on plastic tables. I taught people more than just how to make jam that day. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Minor incidences aside, I hope everyone enjoyed the event - based on all the wonderful feedback I am pretty confident that they did. The location styling by Shaye from <a href="http://onmyhand.co.nz/" target="_blank">On My Hand</a> was outstanding as usual, the food (also by Shaye - multi-talented lady that she is) was also beautiful and all our guests made for fantastic company! Thank you to <a href="http://www.velaimages.com/" target="_blank">Greta Kenyon</a> for ensuring these fun moments are always captured in a positive light (all photos shown are Greta's) and to our sponsors: <a href="http://www.hellopaper.co.nz/" target="_blank">Hello Paper</a>, <a href="http://www.maisyandgrace.co.nz/" target="_blank">Maisy & Grace</a>, <a href="http://georgecafe.co.nz/" target="_blank">George</a> and <a href="https://www.facebook.com/Mountwholefoods" target="_blank">Mount Wholefoods</a>. Now, let's make some jam.</span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiievJ952N7ZYvBJpKFJt8dodzzZ4vbgFeGzhxJZQQUuTSh5DvUsFbc8kEan5FagZ3MxxeB3qWuTDWVd3gLLe2LaWkmlgogmCqfGscJB3XMHG9TL80fdWlFtQyUiGKTHVMzLV3EPo1lbg8/s1600/LowResKFPres_154.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiievJ952N7ZYvBJpKFJt8dodzzZ4vbgFeGzhxJZQQUuTSh5DvUsFbc8kEan5FagZ3MxxeB3qWuTDWVd3gLLe2LaWkmlgogmCqfGscJB3XMHG9TL80fdWlFtQyUiGKTHVMzLV3EPo1lbg8/s1600/LowResKFPres_154.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.velaimages.com/" target="_blank">Greta Kenyon Photography</a></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Rhubarb & Vanilla Jam </b></span><br />
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">800g rhubarb stalks, cut into chunks</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">650g caster sugar</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 vanilla pod, split</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">35g Jam Setting Mix (or pectin)</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">zest & juice of one orange</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">40ml water</span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">juice of half a small lemon</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place all the ingredients, aside from the lemon juice, in a large saucepan
and stir to combine. Heat gently, stirring until the sugar has dissolved. Add
the lemon juice and increase the heat. Boil for 10 minutes, skimming off any of
the ‘scum’ that comes to the surface (this is nothing bad, it just doesn’t look
pretty in your finished jam).</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To test if the jam is ready spoon a teaspoonful onto a small, cold
plate. If after a minute or two you can push the jam and it holds its shape it’s
ready, if not keep boiling and testing every few minutes.</span></span></div>
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<span lang="EN-GB"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the jam is ready pour into hot sterilised jars and seal. To
sterilise jars and lids wash and place in the oven for 10mins at 100ºC. </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Store jam
in a cool, dark place for up to a year. Opened jam should be stored in the fridge.</span>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-35277657788952607562013-10-16T11:00:00.000-07:002013-10-16T23:55:26.820-07:00Flavours Column: Homemade Crumpets<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Who needs supermarket crumpets when you can make these?! </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Okay, yes, sometimes having a packet of ready-made crumpets on hand does satisfy a quick breakfast/snack need, but there’s no reason why you can’t whip up a batch of your own and
keep them in the fridge or freezer. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">They are easy to make, don’t require special ingredients or take a
lot of time unlike other breads. The only slightly unusual item you need to make
these delicious breakfast treats is round metal rings to cook them in. These
are easily found in kitchen shops sold as ‘egg rings’ or simply use round
cookie cutters like I did. You might find you already have some rattling around in your kitchen drawer (also like I did). </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe makes at least twelve golden brown crumpets and they are just as delicious
freshly toasted from the pan as they are hot from the toaster the next day.
I ate them with homemade rhubarb jam. And then with honey. And then with </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">marmite</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">. And then with peanut butter. That is literally what I did. But not one after the other. I swear. </span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Homemade Crumpets<o:p></o:p></span></span></b></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Published in the Bay of Plenty Times, Weds 16th Oct 2013</i></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Adapted from Paul Hollywood's recipe found <a href="http://www.bbc.co.uk/food/recipes/crumpets_61013" target="_blank">here</a>. </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200g
high-grade flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150g plain
flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 x 8g
sachets of instant yeast<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon
of honey<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350ml warm
milk<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ teaspoon
baking soda<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon
salt<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">175ml warm
water<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix flours
and yeast together (the high grade flour helps give structure to the crumpets’
bubbles). Dissolve honey in the warm milk and beat into the flour with a wooden
spoon. Continue beating for a few minutes to create a thick, smooth batter.
Cover and rest for 30mins. Mix baking soda and salt into the warm water. Beat into
the batter until smooth and rest again for 30mins. Heat a frying pan over
medium heat and grease with butter or cooking spray. Grease the inside of the
metal rings. Sit the rings in the pan and drop a large spoonful of batter into
each. After a few minutes bubbles will appear on the surface, wait another
minute then gently flip the crumpets over and cook for another 3 minutes.
Crumpets are ready when both sides are golden and they feel springy when
pressed.</span></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b>
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Keep
homemade crumpets in the fridge or freezer and drop them into the toaster as
needed.</span></span></div>
<!--EndFragment-->Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-67828426535118536492013-10-01T20:37:00.000-07:002013-10-17T00:34:21.420-07:00Red Velvet Mousse with Beetroot Powder!<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Over the past few weeks I've been helping to develop recipes for a local company called <a href="http://www.nutrafresh.co.nz/" target="_blank">Nutrafresh</a>. This clever company creates all natural, sparkling fruit and vege powders that are great for use in baking and smoothies. As well as a host of other things I'm sure I'll discover over the next little while!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe development gig came to me thanks to my sister who is designing their new packaging - thanks sis! The packaging looks fantastic and I'm really excited for it to come out. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's been great fun playing around with these fun products. I created four recipes for their mango, banana and beetroot powders. The recipe that follows is one I absolutely love. It's both easy and delicious - I promise it will satisfy all your mousse cravings! It has a luxurious, rich chocolate flavour infused with brandy and a pretty red hue thanks to the addition of beetroot powder. Yes. Beetroot powder. With not a hint of beetroot flavour to be found (not that I would be opposed to this - but some people might). Beetroot is a friend of the baking world so don't be shy to experiment with it. It's often used in cakes to give colour, sweetness and moisture.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Almost everyone loves Red Velvet Cake and now we can recreate the same amazing taste and look in mousse form. Yum. As Red Velvet Cake is traditionally filled with cream cheese frosting you could make this even more authentically 'red velvet-esque' by spooning a small dollop of sweetened cream cheese on top (simply blend some cream cheese with icing sugar, a squeeze of lemon and a little cream). Or just sprinkle with white chocolate. Either way, it's good!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Red Velvet Mousse</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Makes 4 individual portions - or 3 generous ones</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g dark chocolate (I use Whittaker's 50%)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs, separated</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20g butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon caster sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tablespoon</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> brandy*</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon Heilala vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons <b>Nutrafresh™ Beetroot Powder</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt the chocolate over a bain marie (or slowly in the microwave), let cool slightly then whisk in the egg yolks and butter. Beat the egg whites and sugar until glossy and stiff. Mix the brandy (*or other liqueur - you could try vodka, chambord or an orange or hazelnut liqueur), vanilla extract and Nutrafresh™ Beetroot Powder. Fold this into the egg whites along with the melted chocolate mix. Pour into serving glasses and chill for at least 2hrs.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sprinkle with white chocolate shavings or dollop with sweetened cream cheese. Then sit back, dip your spoon in and savour the sweet, chocolatey red goodness that is this mousse.</span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com1tag:blogger.com,1999:blog-1041257939577563342.post-79828742671583495432013-09-04T09:38:00.000-07:002013-09-10T14:41:32.974-07:00Flavours Column: Molly's Apricot Scones<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This week’s recipe comes from Molly Wizenberg of the blog <a href="http://www.orangette.blogspot.com/" target="_blank">Orangette</a>.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You know how most of us have a person we look up to and admire? Someone who we don't actually know but whose personality, attitude and approach to life (and in my case, food) just seem to resonate with you? Well, my person is Molly. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Author of Orangette as well as <a href="http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050" target="_blank">A Homemade Life</a> (which I highly recommend) and the upcoming <a href="http://www.amazon.com/Delancey-Man-Woman-Restaurant-Marriage/dp/1451655096/ref=sr_1_1?s=books&ie=UTF8&qid=1378848406&sr=1-1&keywords=delancey+molly+wizenberg" target="_blank">Delancey</a> due out in 2014, Molly is also one half of the podcast <a href="http://www.spilledmilkpodcast.com/" target="_blank">Spilled Milk</a> and a contributor to numerous food publications such as <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit</a>. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span lang="EN-AU"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span lang="EN-AU">Molly has been blogging about food since 2004. Way </span></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">back when writing about your life and publishing it online was still a relatively new concept and documenting your every move and sharing it with the world was a rarity. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">What stands out about Molly's writing is her incredible ability to infuse her words with personality and humour, relating recipes back to real life experiences. You don’t just get a recipe - you get a recipe AND a story. Her writing is endearing, funny and very relatable, which is why she has had such success. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I consider Molly to be one of the OGs of the food blogging world and when she replied to my email requesting permission to share this recipe the inner fan-geek in me squealed just a little in delight. (I'll be keeping the email forever).</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thank you for all the inspiration Molly. For being a real and genuine person who isn't afraid to be herself. And for being so kind as to let me share both this recipe and my admiration of you to the world. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Considerable gushing will now subside. x</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97ZVp6mM8T6pfjgE7PUqIqulk3rU4wy6o6Km3rqnzPnaog1GJvC5nGbQqE6urgv6T3CruGhiEVZtXY4Z3TcdXU1UlclMySrZddulDl2y_bLehcmK4ogKGVDOX7_uImVRM2zS4aGCq5QM/s1600/Apricot+Scones+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97ZVp6mM8T6pfjgE7PUqIqulk3rU4wy6o6Km3rqnzPnaog1GJvC5nGbQqE6urgv6T3CruGhiEVZtXY4Z3TcdXU1UlclMySrZddulDl2y_bLehcmK4ogKGVDOX7_uImVRM2zS4aGCq5QM/s1600/Apricot+Scones+1.jpg" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wholemeal Apricot Scones</span></span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Published in the Bay of Plenty Times, Weds 4th Sept 2013</i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Original recipe can be found <a href="http://orangette.blogspot.co.nz/2010/03/not-likely-love.html" target="_blank">here</a>. </i></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup plain flour<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup wholemeal flour<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp baking powder<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp salt<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">60g cold unsalted butter, cubed<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup sugar<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup diced dried apricots<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup milk, plus more for glazing<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large egg<o:p></o:p></span></span></div>
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<span style="color: #262626;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat oven to 210°C and line a tray with baking
paper. Whisk flours, baking powder and salt in a bowl. Using your fingertips,
rub the cold butter into the flour mixture, until there are no butter lumps
bigger than a pea. Whisk in the sugar and dried apricots. Mix the milk and egg
together and pour over the flour mixture - stir with a fork to just combine
(don’t worry if it doesn’t all come together). Turn the dough and any excess
flour out onto the bench and press until it <i>just</i> comes together. As soon
as the dough holds, pat into a rough circle about 3.5cm thick and cut into 8
wedges. Brush with milk and bake for 15mins or until golden. Molly suggests serving
them warm with butter. I'd have to agree.<o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-AU">*Weekly Tip:</span></b><span lang="EN-AU"> When making
scones, the colder the butter the better. Try freezing it and grating it
directly into the flour. <span class="Apple-style-span" style="font-size: x-small;"><o:p></o:p></span></span></span></div>
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<!--EndFragment--><br />Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-76361076264199012572013-08-21T10:58:00.000-07:002014-02-04T10:59:25.406-08:00The most delicious buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDURHpyvCs_pLohU8Y7c-1cOc7-zlnUHAqsKLYPUrQjdzMlk1oakKMIP4ivLnOVCse8wK6HRua-PYFFrrD8SLs9kNqNAIGblj2CfbFuXzAE5mHdPWc88NHVlCJpJEDCSgVJr-pxLnn0uo/s1600/Cupcakes_Spongedrop_WEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDURHpyvCs_pLohU8Y7c-1cOc7-zlnUHAqsKLYPUrQjdzMlk1oakKMIP4ivLnOVCse8wK6HRua-PYFFrrD8SLs9kNqNAIGblj2CfbFuXzAE5mHdPWc88NHVlCJpJEDCSgVJr-pxLnn0uo/s1600/Cupcakes_Spongedrop_WEB.jpg" /></a></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When it comes to cupcakes, frosting can make or break. There are
three frostings that I use for the cakes and cupcakes I create for Spongedrop –
Classic Buttercream, Cream Cheese Frosting and Meringue Buttercream. Each with
their own unique flavour and texture. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span>
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Classic Buttercream is traditionally used on American style
cupcakes. It’s sweet, buttery and provides a classic cupcake ‘experience’ – the
perfect combination of light sponge and sweet creamy frosting. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cream Cheese Frosting is Carrot Cake’s accomplice, the two go
hand-in-hand and it’s a Kiwi favourite but it also pairs well with other cakes
too. It’s creamy and sweet with a mellow tang.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Meringue Buttercream is the most luxurious and one of my all time
favourites. Light, velvety smooth and not too sweet, it’s easily flavoured with
fruit, chocolate or essence. I love it. Here’s my recipe for this beautiful
frosting. It does take more effort but it’s well worth it. </span><span class="Apple-style-span" style="font-family: inherit;"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span lang="EN-AU">Meringue
Buttercream</span></b><span lang="EN-AU"><o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">170g egg
whites<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">375g caster
sugar<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500g
unsalted butter, room temp<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flavouring
(vanilla, melted chocolate, lemon juice etc)</span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whisk egg
whites and caster sugar in a large metal bowl to combine. Place over a pot
filled with a small amount of boiling water (creating a double-boiler) and
gently heat until the sugar is melted. Whisk often to make sure the egg whites
don’t start to cook. It’s an odd theory to heat egg whites without cooking them
but it works, trust me. Make sure all sugar granules are melted by rubbing some
of the mix between your fingers. Once ready, beat on high speed until the
meringue has cooled close to room temperature – it will take at least 10mins.
Add the butter a little at a time and keep beating, continuing until all the
butter is incorporated. If it’s runny it means your meringue was a little warm
when you added the butter – persist with beating and it will soon turn into a
beautiful, creamy bowl of the most delicious frosting ever. Add flavouring of
your choice. <o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Weekly Tip:</i></span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i> Try using
leftover egg yolks to make French Buttercream, this is similar to Meringue
Buttercream but has a creamier, richer finish. </i></span><span class="Apple-style-span" style="font-family: Calibri; font-size: x-small;"><o:p></o:p></span></span></div>
<!--EndFragment-->Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-14136744078526567162013-07-23T17:39:00.000-07:002013-07-23T17:39:47.756-07:00Flavours Column: Apple Cider Donuts<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span lang="EN-AU" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">These little babies were photographed during the apple orchard shoot that Greta (<a href="http://www.velaimages.com/" target="_blank">Greta Kenyon Photography</a>) and Shaye (<a href="http://onmyhand.co.nz/" target="_blank">On My Hand</a>) organised a few months back and I've been working at perfecting the recipe since - that's a lot of donut testing. We spent the afternoon at Ataahua styling and taking photos of <a href="http://onmyhand.co.nz/autumn-apple-punch-feature-for-love-my-way-blog/" target="_blank">apple punch</a>, honey, <a href="http://spongedrop.blogspot.co.nz/2013/06/flavours-column-salted-caramel_4.html" target="_blank">caramel</a>, donuts and a delicious apple and oat stack that's about due to be featured in the upcoming <a href="http://magnoliarougemagazine.com/" target="_blank">Magnolia Rouge</a>. Yay! Watch this space for that recipe but in the meantime, make these!</span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqS_xst2vXH3joR9O087bc8CNTsRWRKm5FTBoOxtqOIhe3BjVPatRb50LUHQrKlDYJU0YhokswFBkPhxdwjnc4gfTFV70s9PjguURIX6eceb3Qym5WEQHTKY_eY7fNZzLGQd7mxs8uYo/s1600/OMH&SD0205_blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqS_xst2vXH3joR9O087bc8CNTsRWRKm5FTBoOxtqOIhe3BjVPatRb50LUHQrKlDYJU0YhokswFBkPhxdwjnc4gfTFV70s9PjguURIX6eceb3Qym5WEQHTKY_eY7fNZzLGQd7mxs8uYo/s1600/OMH&SD0205_blog.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Styling: On My Hand <br />
Photo: Greta Kenyon Photography</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baked Apple Cider Donuts</span></span></b></span></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Published in the Bay of Plenty Times, Weds 24th July 2013</i></span></span></span></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></span></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Donuts and apple cider, a genius American combination. These
light, doughy, baked donuts are gently spiced and have a good hint of apple
tang. They take just 8 minutes to bake and are a great alternative to
traditional cakes and cupcakes, with less sugar. I purchased donut pans from
<a href="http://culinarycouncil.co.nz/" target="_blank">Culinary Council</a> in Gate Pa (my go-to place for anything kitchen related) and
they produced perfect round donuts. If you don’t want to be the proud owner of
donut pans like I am, use a muffin pan instead although I don’t think the end result will have quite the same donut charm. These are great as is and even better warmed with a
scoop of vanilla ice cream! </span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thanks to On My Hand - Props, Styling & Flora for the styling (without Shaye most of my photos would look incredibly average) and to</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Greta Kenyon Photography for capturing my sweet treats so beautifully.</span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ½ cups
Apple Cider (I used Cider House Scrumpy)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">75g
wholemeal flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">75g cake
flour*<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ teaspoon
baking powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ teaspoon
baking soda<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pinch of
salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon
cinnamon<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ teaspoon
nutmeg<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ teaspoon
allspice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">70ml canola
or coconut oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon
vanilla<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50g white
sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">25g brown
sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-AU">Boil the apple cider in a pot over high heat
until it reduces down to half a cup (around 10mins) then leave to cool. Preheat
oven to 200</span><span lang="EN-AU"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span lang="EN-AU">C and
grease your donut pan. Whisk all the dry ingredients together in a bowl. Whisk
the egg, oil, vanilla and sugars together – add the reduced cider once it’s
cool. Pour wet ingredients over the dry and mix until just combined. Spoon the
mixture into a piping bag and pipe into the donut pan (if you don’t have a
piping bag use a zip-lock bag and snip the corner), filling the donut holes
about 2/3 full. This recipe yields around 8 donuts. Bake for 6-8mins, until
they spring back when touched. While the donuts are still hot toss them in a
bowl of cinnamon sugar (made by mixing white sugar with cinnamon). <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cake flour
gives a lighter, softer texture. Make your own cake flour for this recipe by
sifting 60g plain flour with 15g cornflour. </span><span class="Apple-style-span" style="font-family: Calibri; font-size: x-small;"><o:p></o:p></span></span></div>
<!--EndFragment-->Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-19250744143566099292013-07-02T20:47:00.000-07:002013-07-02T20:47:38.073-07:00Flavours Column: Peanut Butter Pie! <span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aaaagh. This pie is really really good. I didn't think peanut butter as a dessert flavour was going to be my thing. Turns out it is. I'm pretty sure this pie would be almost everyone's thing at dessert. Except if you're allergic to peanuts, then I'd recommend you avoid it. Bummer.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuhlsfHi1Di4L7_9iMaKkWLYRbTgeyq7c1S31diU3fObT-11IiUmy0IRtwGKCzX0xVoe0fFWOY9f5j7CdC6Q-YY56Vz9jCnDNNUiNuYfc98OUa5H82QSjJlnD0efKu5jSobywm6xcddw/s756/Peanut+Butter+Pie_MAIN_Blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuhlsfHi1Di4L7_9iMaKkWLYRbTgeyq7c1S31diU3fObT-11IiUmy0IRtwGKCzX0xVoe0fFWOY9f5j7CdC6Q-YY56Vz9jCnDNNUiNuYfc98OUa5H82QSjJlnD0efKu5jSobywm6xcddw/s1600/Peanut+Butter+Pie_MAIN_Blog.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Swift & Click</td></tr>
</tbody></table>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Peanut Butter Pie</span></b><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(Published in the Bay of Plenty Times, Weds 3rd July 2013)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></i>
<div class="MsoNormal">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">It’s Independence Day tomorrow and as I have family in America,
including an adorable niece and nephew who are growing up with cute American
accents, I thought we’d make July ‘American inspired’ dessert month! I’m all
for embracing new food cultures and even though we have plenty of American
themed burger joints to indulge ourselves in, there is much more to American
cuisine than the golden arches. The desserts over the next weeks only touch on
this so I encourage you to do your own foodie research. <o:p></o:p></span><br />
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Our first American dessert is this indulgent Peanut Butter Pie. It
tastes like a Snickers bar - rich, creamy, gooey, peanutty. Most Peanut Butter
Pie recipes online use ‘Cool Whip’ (whipped frosting) as an ingredient but I’m
happy to say that this one doesn’t. Eating Cool Whip is a little like eating
plastic. Eating this pie, thankfully, is not. </span><br />
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Thanks to Rach from <a href="http://www.swiftandclick.com/" target="_blank">Swift & Click</a> for the photos!<o:p></o:p></span><br />
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TnARw0m3PDXdzK5Qi_LZ7EE5jA_RX9Q9dFrC-ME5POfgoGcymZShg5xvBaPgBtC0Ob4EmCmrYxFdu4de2FYRlzsF3Ih-HqAVLyJeZMZnUIz6P36OYIBarGQKzf2CcSIDd_-MQUB03X0/s1600/Peanut+Butter+Pie_Slice_Blog.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Swift & Click</td></tr>
</tbody></table>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b>
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Peanut Butter Pie<o:p></o:p></span></b><br />
<span style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><i>(Adapted from <a href="http://parsleysagesweet.com/2011/08/20/a-peanut-butter-pie-for-mikey/" target="_blank">Parsley, Sage & Sweet</a>)</i></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">2 packs Oreo
Cookies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">6 TBSP
melted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">125g milk
chocolate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup
chopped peanuts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">220ml cream <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">250g
Philadelphia cream cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">1 cup creamy
peanut butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">120g icing
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">1 x 380g can
caramel condensed milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Squeeze of
lemon juice<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Throw the Oreos into a food
processor and whiz to crush. Pour in the melted butter and whizz again. Press
into the bottom and sides of a 23cm cake tin to form the crust. Melt the
chocolate and spread over the base, sprinkle with nuts and chill in the fridge. Whip the
cream and keep chilled. Beat the cream cheese and peanut butter until combined.
Beat in the icing sugar then the caramel condensed milk and lemon juice, beat
until smooth. Mix in a third of the whipped cream then fold in the rest. Pour
into the base and chill for at least 2hrs or overnight. To make serving easier,
freeze the pie for 30mins before slicing. Top with extra whipped cream, nuts
and drizzled chocolate.<o:p></o:p></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-AU" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Make your
own caramel by boiling an unopened can of regular condensed milk in a pot of
water for 2.5 hours. Make sure the can is always covered by water (otherwise it might explode - hot caramel all over the kitchen = not a good thing!) and cool
before opening. </span><span class="Apple-style-span" style="font-family: Calibri; font-size: x-small;"><o:p></o:p></span></span></div>
<!--EndFragment-->Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-19604160779413293422013-06-18T17:24:00.000-07:002013-06-18T17:26:43.032-07:00Flavours Column: Fudge that's good for you<div class="separator" style="clear: both; text-align: center;">
</div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I know that's a big statement but I'm pretty sure I'm right. Right? As mentioned in my column (see below) I've done a little research into the ingredients in this recipe to save you the hard work. It was entirely internet based research so don't take it for gospel! But I did try to be thorough. I like to know why I'm adding ingredients to things, if not just for flavour or because they are a recipe necessity.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Finding ways to make more traditional recipes healthier is having a massive surge in popularity at the moment so this fudge is my nod to that. I am a baker however and have a business based on cake so can't be too harsh a critic against sugar, flour, butter and all these things that have been part of our lives (as most of us know it) for, basically, ever. I am all about moderation and try to eat a healthy diet outside of the cake universe I dwell in the majority of the time. And I am completely open to trying new ingredients and making entirely healthy fudge. Especially one that tastes this good.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Okay, so here's the breakdown of the ingredients and my personal view on them.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Walnuts & Almonds</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>I think we all know these are good for us. They are full of nutrients, protein and essential fatty acids. Eating walnuts apparently improves the sperm quality of healthy young men. I didn't know that until now. I'm guessing you probably didn't either. They are good for your heart, your brain, your skin. That's my understanding. I believe nuts are good.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Raw Cacao Powder</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>My research into this hasn't convinced me that I need to spend $15 on a small bag of 'raw cacao'. The way I see it, 'raw cacao' comes from the exact same 'cacao' bean that cocoa comes from. The cacao bean being the basis of chocolate. It seems that it may be down to how the cocoa/'cacao' is treated/processed that matters, yet no one website can really firm that up for me. Possibly they are one and the same and the 'raw cacao' is a marketing ploy. I'm just saying 'possibly'. If you don't want to use raw cacao just use regular cocoa.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Medjool Dates</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>I like these based on their name alone. Dates are the oldest cultivated fruit and medjool dates can usually be found in the fresh fruit section of your supermarket. They are bigger and softer than standard dates you find on the shelf. Dates contain essential nutrients, are high in potassium and have a low-mid GI meaning they release energy slowly as opposed to giving you a sugar 'rush'. They are needed in this recipe to add sweetness and to bind the ingredients. </span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Oats</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>If you are gluten free or coeliac it's best to leave these out as they may not be 100% gluten free. Oats are a whole grain said to reduce the risk of heart disease and improve immune defences. They digest slowly keeping you fuller for longer and, similar to Medjool dates, won't give you a spike in blood sugar levels. Oats are good and just writing this made me want some.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Coconut & Coconut Oil</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>Another health food ingredient that is everywhere at the moment is coconut oil. For many years experts said it was bad for us, now they have changed their minds. Apparently it can do EVERYTHING. I'm not joking, the number of things listed online that this oil can do is ridiculous! From giving you glowing skin and shiny hair, making you lose abdominal fat, lowering bad cholesterol and increasing good, aiding digestion, boosting your immune system and cleaning your entire house. I've used it as a dairy substitute in baking with good results. I'm leaning towards liking this product, with just a dash of skepticism. </span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chia Seeds</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b></b>These little black or white seeds don't taste like much so are easily added to almost anything. Sprinkle them on a salad, put them in bread, add to your cereal etc. They swell up when they come in contact with liquid and turn into a gel. It's cool. You can make them into a pudding, like sago. They date back to Mayan and Aztec cultures. 'Chia' means 'strength' and they are eaten for their energy boosting qualities. For such a little seed it sounds like they have a lot to give including omega-3 fatty acids, carbohydrates, protein, fibre, antioxidants and calcium. I like them.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cinnamon</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cinnamon is said to increase your metabolism. Even if only for a short time I am all for this. It's also said to help control your blood sugar levels. I'm a big fan.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pure Maple Syrup</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span></b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Please don't buy the 'maple-flavoured' syrup. Just don't. Have honey instead if you don't want to pay for pure maple syrup. Thank you. Real maple syrup actually comes from the sap of the maple tree, so it's less refined than white sugar and contains more nutrients. It is however, still a sugar (containing sucrose, glucose and fructose), albeit with a slightly lower GI, and is high in calories. It is sweeter than sugar therefore you can get away with using less. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Just a reminder, these are my opinions only and are based on very top-line research. I like to maintain a healthy level of skepticism towards most things. If you have an opinion on any of the above feel free to share it in the comments below but please be nice :) Otherwise, make this fudge and enjoy it!!</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fudge that's good for you</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Published in the Bay of Plenty Times, Weds 19th June 2013</span></i></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Currently in my cupboard is an excess of fresh walnuts that my mum
and nana very kindly foraged for me a few weeks ago. I’ve been shelling them,
which has led to a newfound appreciation for the work that goes into the bags
of nuts we buy at the supermarket! Don’t get me wrong; I’m not under the
impression these nuts are shelled by hand, but still! <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This week’s recipe is for </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Health
Spa Fudge</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Not the greatest name, but it is great for you. It’s FULL of
energy, healthy fats, vitamins, minerals and antioxidants. But most importantly
it tastes AMAZING. It’s intensely cocoa-ey, has a soft, slightly crunchy
texture and will satisfy any chocoholic.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used organic ingredients but please don’t fret about this if
it’s out of your budget, you can substitute standard products and still enjoy
many of the health benefits. Also, if you don’t have things like chia seeds
simply leave them out and you can swap raw cacao powder for standard cocoa
(which is already high in antioxidants). This fudge is vegan, dairy free and,
if you omit the oats, gluten free. Don’t let this put you off! </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Try
this fudge, you won’t be disappointed.</span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Health Spa Fudge<o:p></o:p></span></span></b></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup
walnuts<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whole
almonds<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup raw
cacao powder<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 medjool
dates, pitted<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup oats<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup
desiccated coconut<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 TBSP chia
seeds<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ teaspoon
cinnamon<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 TBSP
coconut oil<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 TBSP real
maple syrup<o:p></o:p></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ganache<o:p></o:p></span></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup real maple syrup<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup coconut oil, softened<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup raw cacao powder<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place walnuts, almonds, cacao powder, pitted
dates and oats (if using) into a food processor. Whizz up until finely ground.
Add the coconut, chia seeds, cinnamon, coconut oil and maple syrup and whizz
again until you have a fudgy consistency. Add a splash of water, or more maple
syrup, if it’s too dry. Once you have a firm, fudgy consistency, line a baking
tin and press the fudge into the tin. To make the ganache, whiz the maple
syrup, coconut oil and cacao powder together. Smear onto the fudge and chill in
the fridge for an hour to set. <o:p></o:p></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Not all
maple syrup is created equal. Buy the best you can but please don’t use ‘maple
flavoured’ syrup. It’s not maple syrup.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></span></span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com1tag:blogger.com,1999:blog-1041257939577563342.post-67278185355423962462013-06-15T10:25:00.000-07:002013-06-15T10:25:00.567-07:00Flavours Column: Raspberry Meringues<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Today a suitably witty, articulate and clever (as my writing so often is) introduction to this post is eluding me. I'm sorry. Instead we'll stick with the classic... 'insert your name' meet Raspberry Meringues. Raspberry Meringues meet 'insert your name'. I hope you like each other. x</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">P.S. I was being facetious about my writing. Just in case you couldn't tell.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Raspberry Meringues</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>(Published in the Bay of Plenty Times, Weds 12 June 2013)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I posted a sneak peak photograph of this recipe on my <a href="http://instagram.com/spongedrop" target="_blank">Instagram</a> account last week and got a lot of requests for the recipe! Meringues make a great dessert and always impress. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love the rough, whippy shape of these meringues that are simply dolloped onto the tray to bake. If you prefer a more refined meringue feel free to pipe them using a round or star shaped nozzle. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The raspberry flavour comes from using freeze dried fruit powder. I used <a href="http://www.nutrafresh.co.nz/" target="_blank">Nutrafresh™</a> Sparkling Raspberry Powder. These powders add a true, intense fruit flavour to desserts (which is only natural given they contain 100% fruit). You can pick them up in gourmet food stores such as <a href="http://www.noshfoodmarket.com/store-finder" target="_blank">Nosh</a>, which stock the Fresh As brand, and <a href="http://www.simplifood.co.nz/" target="_blank">Simplifood</a> on Maunganui Rd. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you’ve never made meringues before don’t be afraid! This recipe hasn’t failed me yet. The result is light, crisp, puffy meringues. Perfect served with berries and cream. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">180g egg whites (roughly 5 eggs) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">400g caster sugar </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">15g Nutrafresh™ Sparkling Raspberry Powder </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frozen raspberries to paint & serve </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 100°C. This is a Swiss meringue, meaning the egg whites and caster sugar are warmed over a bain-marie. Swiss meringue is my favourite type (there are also French and Italian types) as it’s very reliable. Bring a small amount of water to a simmer in a pot. Place a bowl containing the sugar and egg whites over the pot of simmering water and whisk gently until the sugar is completely melted. Remove from the heat and beat until you have a glossy white, fluffy meringue. Add the fruit powder and beat to combine. Pipe or dollop blobs onto trays lined with baking paper. Bake for 1 hour then turn the oven off leaving the meringues inside to continue drying for at least two hours (even better, overnight). To create the raspberry swirl look, puree raspberries and paint onto the dried meringues. Pop painted meringues back into the oven for 10mins to dry. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Weekly Tip:</b> Experiment with the fruit powders. They can be used in almost any recipe where you want to enhance the fruit flavour. There's even a beetroot powder which I've earmarked for macarons!</span>Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com1tag:blogger.com,1999:blog-1041257939577563342.post-977778832419182472013-06-15T01:26:00.000-07:002013-06-15T01:46:22.397-07:00Grateful for good friends. Kinfolk Workshop<div class="separator" style="clear: both; text-align: center;">
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Good friends have given me some great opportunities in life and created many great moments. This was one to add to that list. On Sunday 26th May, the first New Zealand Kinfolk workshop was held at <a href="http://willowdene.co.nz/" target="_blank">Willowdene</a> Boutique Bed and Breakfast, hosted by <a href="http://onmyhand.co.nz/" target="_blank">On My Hand</a> and <a href="http://www.velaimages.com/" target="_blank">Greta Kenyon Photography</a>.<br />
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<a href="http://www.kinfolkmag.com/" target="_blank">Kinfolk</a> is a quarterly magazine and online community, born in Portland Oregon, that delivers entertainment ideas for simple ways to spend time together. Described as "a resource of enticing and meaningful activities" it's a collaboration of personal ideas that are focussed on creating a balanced, intentional lifestyle. It's about living simply and enriching life with an awareness of our environment and surrounds. Things that are often taken for granted!<br />
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Every month 'Kinfolk Community Gatherings' are held around the world by hosts selected for their shared ethos. Whether it be gardening, cooking, beekeeping or butchering, Kinfolk workshops are a way to get back to the basics, engage in a new skill and gain a refreshed perspective and appreciation of our little piece of the world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHysq7Z_-ETo-MGyDyQsTGRk_F8d1y88d4uhuliVOzxY4X43Br3XA3LxvcM9G10f1fa7Sf-QHc2pBLDgazTjNdmkhvuqrSmFkZawEvFCmt70546kig7nFJn26_RE7RgiMTZwFACRdt7hc/s1600/storyboard048.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHysq7Z_-ETo-MGyDyQsTGRk_F8d1y88d4uhuliVOzxY4X43Br3XA3LxvcM9G10f1fa7Sf-QHc2pBLDgazTjNdmkhvuqrSmFkZawEvFCmt70546kig7nFJn26_RE7RgiMTZwFACRdt7hc/s1600/storyboard048.jpg" /></a><br />
The 'Freshen Up' workshop, held by Greta and Shaye, was a guide to creating homemade, chemical-free cleaning products out of everyday pantry items and a few little easy-to-source extras. Attended by a group of very enthusiastic women we spent the afternoon learning how to make beautiful, natural hand soaps and room mists. Shaye demonstrated her passion for making use of nature's own resources as she brewed soap nuts over the stove and blended essential oils while Greta captured the beauty of the event as seen in these photos.<br />
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My little input to the day was to ensure the girls were well fed. Alongside a selection from <a href="http://www.informaltea.co.nz/" target="_blank">Informal Organic Tea</a> (thanks Tim!) guests were treated to delicate rosewater sponge cakes, lavender biscuits and beetroot, goats cheese and walnut tarts.<br />
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Walking away with newfound knowledge and skills, new friends and not to mention our own bespoke bottles of hand soap and room mist, gifts from <a href="http://www.ecostore.co.nz/" target="_blank">ecostore</a> and the <a href="http://waihekesoapcompany.co.nz/" target="_blank">Waiheke Soap Company</a>, I know we all left as very happy, enriched girls!<br />
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If you're interested in attending a Kinfolk workshop please keep an eye on the pages of <a href="https://www.facebook.com/onmyhandnz" target="_blank">Shaye</a> and <a href="https://www.facebook.com/GretaKenyonPhotography" target="_blank">Greta</a> as there are already upcoming events in the pipeline.<br />
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Greta, Shaye and Emily from Wild & Grace have all documented their own experience of the day on their sites if you'd like to read more. Links are <a href="http://www.velaimages.com/kinfolk-freshen-up-workshop/" target="_blank">here</a>, <a href="http://onmyhand.co.nz/kinfolk-magazine-freshen-up-workshop-part-one/" target="_blank">here</a> and <a href="http://wildandgrace.wordpress.com/2013/06/13/kinfolk-meets-willowdene/" target="_blank">here</a>.<br />
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Thanks Shaye & Greta for asking me to be a part of this event. Your support and friendship since starting my business has been incredible. x<br />
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<br />Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-27611393277657645902013-06-04T09:49:00.000-07:002013-06-04T21:51:28.352-07:00Flavours Column: Pineapple Flowers<!--StartFragment-->
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Someone once told me I make 'the most edible looking cakes'. It was one of the best compliments they could give. That's what I set out to do. I don't want to make cakes that look gimmicky or fake. I want people to <i>want</i> to eat them. </span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Usually I try to avoid overly gimmicky decorations. Or at least what I consider gimmicky. Unless they compliment the flavour or make the cakes look more appealing, I'd rather not have them. I wasn't altogether convinced about these pineapple flowers when I first saw pictures of them but in actuality they are pretty impressive! Who wouldn't want to eat one of these?!</span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pineapple Flowers</span></span></b></div>
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<span lang="EN-AU"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Published in the Bay of Plenty Times, Wednesday 5th June 2013</span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So far my columns’ have been very baking-centric, which is only
natural as this is the heart of my business and my passion. Second to the art
of great baking however is beautiful presentation. When it comes to cake it
truly should be a whole package - cakes that both look and taste incredible! As
they say, we eat with our eyes first.</span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This week I thought I’d share with you a fun new decorating trick
I’ve discovered, pineapple flowers. I wasn’t sure about these to start with but
have to admit they look great and taste good too. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They are easy to make – all you need is a fresh pineapple, a sharp
knife and an oven. I used them to top pineapple cupcakes but they could work
for so many things. Like cocktails.<o:p></o:p></span></span></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You’ll need:<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 fresh pineapple<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A sharp knife<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oven tray<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baking paper<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12-cup muffin tin<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Top and tail the pineapple and slice off all
the skin and brown spiky bits. Lay the naked pineapple on its side and
carefully cut thin rounds to create perfect circles of pineapple. The thinner
you can cut the slices the better. Some of mine were around 3mm thick but still
worked fine. Place the slices on lined baking trays, approx 6 per tray, and
bake at 120</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">°</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C. After
30mins flip the slices and bake for a further 30mins. Keep an eye on them. If
they start to brown turn the temperature down. You’re aiming to dry them out as
opposed to cook them to a crisp! After an hour place the slices into a 12-cup
muffin tray to create the flower shape, pop back into the oven and turn off the
heat. The remaining heat will continue drying the pineapple so they hold their
shape. If you can leave them overnight but mine held well after two hours. <o:p></o:p></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Test your
oven’s thermostat every few months. Oven thermometers are inexpensive and
you’ll be amazed at how far out temperatures can be. I had a friend whose oven
was 40</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">°</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C out! Even
though it was set to 180</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">°</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C it was
actually 220</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">°</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C. Test for
hot spots too. </span><o:p></o:p></span></div>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-85612333708609593042013-04-24T21:14:00.000-07:002013-06-04T21:17:22.537-07:00Flavours Column: Whisked Sponge<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sponge cake is my ultimate cake. That's all I have to say aside from a big thank you to <a href="http://www.qophotography.co.nz/" target="_blank">Quinn & Katie Photography</a> for giving me an excuse to make such a pretty cake and for taking these beautiful photos. I hope Skye Florence loved it. x</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci-nlbdzw4wazakp5mD5xN7A4I3uAm5M1iSB0ys9O1rx9rq1nn8kAL9MlJBqecunGg86nWMGZVV8fqDxP908tfyISxJW1VTG1GSYVdqO8HMlTC9p-r4a0JXQr7iJnqu2lH-sNxXh6rg0/s1600/Spongedrop-13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci-nlbdzw4wazakp5mD5xN7A4I3uAm5M1iSB0ys9O1rx9rq1nn8kAL9MlJBqecunGg86nWMGZVV8fqDxP908tfyISxJW1VTG1GSYVdqO8HMlTC9p-r4a0JXQr7iJnqu2lH-sNxXh6rg0/s400/Spongedrop-13.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Quinn & Katie Photography</td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whisked Sponge</span></span></b></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Published in the Bay of Plenty Times, Wednesday 24th April, 2013</i></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Times;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i></i></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For such a light and elegant creation, sponge cake has the strange
ability to impart fear into even the most experienced home-baker. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you saw the MasterChef episode where the contestants
were asked to bake a sponge using a recipe from Dulcie May Kitchen, you’ll
understand just how these fairy-light, classic cakes can create such a stir.
Their simplicity is what makes them so daunting – flaws are hard to hide.</span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe has, so far, been fail-safe for me. Sponge cake is one
of my all time favourites and first pick for a birthday cake, stuffed full with
fresh whipped cream and raspberries.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The pretty cake pictured is my take on the popular trend of
‘rainbow’ cakes; individually coloured cake layers stacked to create a rainbow
effect. They look incredibly fun but use a lot of artificial colouring. For
something less intense, but still playful and impressive, I layered this
whisked sponge with soft pastel coloured frosting. <o:p></o:p></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfMiGquKch2of3lweVu4pef3C5i-I9nEyZ5PgvWUmFfGPo7EJ2v89u0aGJ74V7AexJGiD9uqUno-JqSIlW5Y_qhdtT8f5uYIL3MQgNTgKVuDFb5425nACr6vx7GakGGVNS0vCs2xPghQ/s1600/Spongedrop-31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfMiGquKch2of3lweVu4pef3C5i-I9nEyZ5PgvWUmFfGPo7EJ2v89u0aGJ74V7AexJGiD9uqUno-JqSIlW5Y_qhdtT8f5uYIL3MQgNTgKVuDFb5425nACr6vx7GakGGVNS0vCs2xPghQ/s400/Spongedrop-31.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Quinn & Katie Photography</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b></b></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span>
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 eggs<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">230g caster sugar<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">180g plain flour <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt; tab-stops: 25.35pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp
baking powder <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">80g melted butter<o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract <o:p></o:p></span></span></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<br /></div>
<div style="margin-bottom: .1pt; margin-left: 0cm; margin-right: 0cm; margin-top: .1pt;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grease and line two 23cm cake tins. Preheat
oven to 180</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">°</span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">C. Sift
flour and baking powder together, set aside. Melt butter, add vanilla and set
aside to cool. In a large bowl or stand mixer whisk eggs and sugar until VERY
thick and pale. This may take around 5 minutes or more. This is what makes the
sponge airy and light – it’s crucial, so don’t skip it! You’ve whisked enough
when the mixture leaves a trail over itself. A little at a time, sift the flour
and baking powder over the mix and gently fold until just combined. Scoop out a
big spoon of the cake batter and combine with the melted butter. Add buttery
mix gently back into the cake mix and fold again briefly. Pour evenly into cake
tins and bake for 25-30mins. Sponges are ready when they shrink away from the
sides of the tin and spring back when pressed gently with a fingertip. When
cool, split cakes and layer with your favourite filling.<o:p></o:p></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> I know it’s
tempting but don’t open the oven door until at least 20 minutes is up!
Otherwise your sponges may lose air and sink. </span><o:p></o:p></span></div>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-3398446646430026632013-04-17T20:54:00.000-07:002013-06-04T21:24:22.600-07:00Flavours Column: Salted Caramel<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNe6PjBILUniZLqWJv-KtzUEhROZ9imXfCZlbFDoTUccKqQW39PgTCT623c9gAe0w4kqzMN_63xkghyWMXy57lw-OhBMPakP568fYS-yFNYy3ta4mBRtpeq_VHYpcCR3t1Unzxbp-BIk/s1600/OMH&SD0234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNe6PjBILUniZLqWJv-KtzUEhROZ9imXfCZlbFDoTUccKqQW39PgTCT623c9gAe0w4kqzMN_63xkghyWMXy57lw-OhBMPakP568fYS-yFNYy3ta4mBRtpeq_VHYpcCR3t1Unzxbp-BIk/s400/OMH&SD0234.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Greta Kenyon</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Two things I've come to understand and accept recently:</span></div>
<ol style="font-family: Times;">
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">food photography is ridiculously messy</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">just because your food tastes good doesn't mean it automatically looks good.</span></li>
</ol>
</span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thankfully I had the pleasure of working with Shaye Woolford from <a href="http://www.onmyhand.co.nz/" target="_blank"><span class="Apple-style-span" style="color: #8e7cc3;">On My Hand</span></a><span class="Apple-style-span" style="color: #8e7cc3;">, </span>who provided props and styling, and the lovely <a href="http://www.velaimages.com/" target="_blank"><span class="Apple-style-span" style="color: #8e7cc3;">Greta Kenyon</span></a> for this photo shoot. </span><br />
<div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Their jobs are to make things look good and they are
dab hands at it. They make it look easy. It's not. Especially when you're
photographing caramel next to an apple orchard with bees. By the end of it I was basically covered in caramel, icing sugar, chocolate
ganache, grass and a touch of cinnamon, as were all the props. It was great
fun. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Just so you
know, making caramel at home is much easier than photographing it in an apple
orchard. Here's this weeks recipe! x</span><o:p></o:p><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6-Tkyq3G5mX48SaZlEmzhyphenhyphenqY8GsWq3KFPSeD7d4oLbRIUWerOJFIRRYm50GM0fuNGAvCs_tzYTBgoilnAuBM36pYKqJaoL02wIsTCdmzJ3zYLBu2CvoQQvQ5j2O6UYGk10UJndV7doo/s1600/OMH&SD0249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6-Tkyq3G5mX48SaZlEmzhyphenhyphenqY8GsWq3KFPSeD7d4oLbRIUWerOJFIRRYm50GM0fuNGAvCs_tzYTBgoilnAuBM36pYKqJaoL02wIsTCdmzJ3zYLBu2CvoQQvQ5j2O6UYGk10UJndV7doo/s400/OMH&SD0249.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Greta Kenyon</td></tr>
</tbody></table>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salted
Caramel</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Published
in the Bay of Plenty Times, Wednesday 17th April 2013</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salted
Caramel has been the flavour de jour for quite some time now. It’s stickability
as a flavour is due to the fact that it’s downright delicious. When you add
salt to sweet it creates an unexpected pop in your mouth that deepens flavours
and rounds out sweetness. It’s all very clever really.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This
caramel is what I used to flavour <a href="http://spongedrop.blogspot.co.nz/2013/04/flavours-column-individual-cheesecakes.html" target="_blank"><span class="Apple-style-span" style="color: #8e7cc3;">these mini cheesecakes.</span></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It’s
a ridiculously versatile, impressive dessert sauce. Not only does it work in
cheesecakes, it can be poured over ice cream or puddings; swirled into whipped
cream for a decadent dollop atop grilled fruit; and drizzled over crumbles or
cakes. As the weather cools, simple baked apples served with this sauce become
the ultimate in winter comfort.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Inspired
by dessert genius David Lebovitz’ recipe I've made a few tweaks to make it my
own. The trick is to get the sugar to a beautiful, deep bronze colour. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">220g
white sugar</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2
tablespoons golden syrup</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3
cup cream</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1
tablespoon butter, room temp</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Squeeze
of lemon juice</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2
teaspoon Heilala vanilla extract</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2
- 3/4 teaspoon coarse sea salt (I like Maldon)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place
the sugar and golden syrup into a saucepan and, without stirring, melt over a
medium heat. You will start to smell the sugar caramelising. Once you see the
sugar melting, gently stir with a wooden spoon. The sugar may look pebbly but
keep going; it will melt down. Once all the sugar is melted continue cooking
until it turns a rich, deep bronze colour and is a little smoky. Remove the
saucepan from the heat and very carefully (watch for spitting, bubbling
caramel!) pour in half the cream and stir to combine. You may need to put it back
over the heat if the caramel seizes a little. Stir in the rest of the cream and
add the butter, lemon juice, vanilla extract and salt to taste. If you’re not
sure about the salt, start with a little then add more as you please. Pour into
a heatproof container and cool. Keeps in the fridge for a week.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> In this sauce, regular table salt won’t cut it. You
really do need a good quality flaky sea salt. Regular table salt is too intense
and will overwhelm the sauce. I speak from experience!</span></div>
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</div>
Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-1014358168024515112013-04-10T08:04:00.000-07:002013-04-22T20:06:57.171-07:00Flavours Column: Chocolate Chip Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIa1Fkn7pW9I8BJFEeTnJwF4zkaLNetaSb_SWiLa3msaRljTtF6nC_tD5zXHskVa1AV9wr2nA4wh8YopFbIhRTLrosvSv10C04AOOO1qSJ5e9283N2rTr-8aTvmrfTuDApn5CDChbiVs/s1600/Choc+Chip+Cookies+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIa1Fkn7pW9I8BJFEeTnJwF4zkaLNetaSb_SWiLa3msaRljTtF6nC_tD5zXHskVa1AV9wr2nA4wh8YopFbIhRTLrosvSv10C04AOOO1qSJ5e9283N2rTr-8aTvmrfTuDApn5CDChbiVs/s640/Choc+Chip+Cookies+1.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Quinn & Katie Photography</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The day this recipe was originally published in the paper I was excited for three reasons:</span><br />
<ol>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">because it's a great recipe,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">because of the beautiful photos taken by <a href="http://www.qophotography.co.nz/" target="_blank">Quinn & Katie Photography</a> and,</span></li>
<li><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">because it's based on the ever popular Cookie Time cookies!</span></li>
</ol>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">But alas, this final point, and the recipe's point of difference was edited from my published piece. I was disappointed but understand that the paper had to protect itself, and printing what I claim is the recipe for Cookie Time cookies is probably not the smartest idea. So instead I publish it, in full un-edited glory, on my blog. Power to the blogosphere!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This recipe was deciphered from a list of ingredients and quantities that used to be printed on the Cookie Time packet. It was based on the world's largest cookie - a title which Cookie Time held officially until 2008 when they were usurped by some cheeky Americans. I've had this recipe stashed away for years. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's an ode to Cookie Time cookies. I grew up with these cookies. They were the cookie all my friends bought from the canteen at lunch time. They were the 'go to' cookie at the corner shop. They were, and are, damn fine cookies. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I can't say that this is the Cookie Time recipe. Because it's not. It's just a recipe based on what I understood were the ingredients used in Cookie Time cookies, and therefore they taste quite similar. I highly recommend you try some and compare!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdIBYxR9fHpukS65CDbB6IgA4IyrDk5cE97iSasy46-m4xxGtI3NwD-g6d7FjbVhC8tXaefXiKVtp9bn_-NWfXZ9Eo6dYq5Lwxm8vGy96VkYQ2Ih6Gv4Yy-Y4RQVKrvYXA1jKs_3k0h8/s1600/Choc+Chip+Cookies+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdIBYxR9fHpukS65CDbB6IgA4IyrDk5cE97iSasy46-m4xxGtI3NwD-g6d7FjbVhC8tXaefXiKVtp9bn_-NWfXZ9Eo6dYq5Lwxm8vGy96VkYQ2Ih6Gv4Yy-Y4RQVKrvYXA1jKs_3k0h8/s400/Choc+Chip+Cookies+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Quinn & Katie Photography</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Chocolate Chip Cookies</b></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Unabridged version (abridged version published in the Bay of Plenty Times, Weds 10th April 2013).</i></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember when you used to eat cookies with a glass of cold milk? I
do, because it was yesterday. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These cookies are my favourite milk-accompaniment cookies.
Especially when eaten warm from the oven while the chocolate is still melty. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If they taste familiar it might be because they taste like Cookie
Time cookies. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Years ago, during art class at college, my friend Melani and I,
lacking inspiration and distracting ourselves with food, noticed on the back of
the Cookie Time packet a breakdown of ingredients and quantities for Cookie
Time’s ‘Biggest Cookie in the World’. Putting into practice the handy skills
we’d learned in Math class, we calculated the recipe into normal cookie
portions. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I know you can easily buy Cookie Time cookies, making your own is
simply more fun. Enjoy.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200gms dark
chocolate (I use Whittaker’s 50% Cocoa)<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">240g butter<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">90gms white
sugar<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">150gms soft
brown sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 eggs<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">350gms plain
flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking
soda <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pinch of
salt<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp
vanilla extract (I use Heilala)<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To get the
real Cookie Time effect, you need to melt down the chocolate, spread it on to a
sheet of baking paper and let it set before you start the cookie dough. Once
set, break it into chunks of different sizes. You could use chocolate drops but
trust me, the end result won’t be as good.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make the
dough, cream the butter and both sugars together until fluffy and pale in
colour. Add vanilla then the eggs, one at a time. Beat until well combined.
Sift the flour, baking soda and salt together and add to the butter mix. Mix
until you have a nice dense cookie dough consistency. Stir in the broken up
chocolate. <o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roughly shape tablespoon sized lumps of dough and place onto a
tray lined with baking paper. Bake at 150˚C for approximately 20mins or until
golden. Cool on racks. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Weekly Tip:</b></span></span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b> </b>‘Cream’
butter and sugar means to beat the butter and sugar together until pale. If it
hasn’t lightened to a very pale yellow colour then you need to keep beating.
Creaming incorporates air into your mix, stopping cookies and cakes from being
heavy. </span></span></div>
Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0tag:blogger.com,1999:blog-1041257939577563342.post-90667318096153671062013-04-03T09:51:00.000-07:002013-06-04T20:40:29.580-07:00Flavours Column: Individual Cheesecakes (in jars!)<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Jars, jars, jars. Yes, we have seen it all. Cupcakes in jars, crumbles in jars, drinks in jars, any dessert in a jar possible. Everything in jars! But still we love them. Jars are great! They're solid, dependable little things that have a multitude of uses. And in using them for another purpose we are re-cycling which makes everyone feel much better about themselves. Good work team. Our grandmother's would be proud! </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
Embrace the jar love and whip up these individual cheesecakes for your next dinner party. Impress the pants of your friends (if you want to) with your culinary flair, ingenuity and DIY styling. Have fun. x</span><br />
<br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Update: Someone just pointed out a typo...'impress the pants of your friends'. Funny what a difference one letter can make. It made me laugh so I've left it. Impress your friends pants if you so choose.</i></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIbpEFUFBTdqUjkoh7BXlL4SsL5Oq0PMb64pPdnR6U8D7f0W1Qru2ux9JRlQCpPHl9DdDqqgihJOUDnEA3XfG6uMwMFRnyS9d1Bz1TGSSL5RTxc4YIN9k3WaMyP2IilipyNzYEArOeQc/s640/MR0160.jpg" style="margin-left: auto; margin-right: auto;" width="425" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image: Greta Kenyon Photography</td></tr>
</tbody></table>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Indulgent
Individual Cheesecakes</span></span></b></div>
<div class="MsoNormal">
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Published in the Bay of Plenty Times, Weds 3rd April 2013</span></i></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></b></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It’s widely known that miniature things are adorable and basically
irresistible. These individual cheesecakes are no exception. I first made these
as part of a dessert buffet for my mother’s wedding last year and they flew
from the table. Served in baby food jars and tied with a wooden spoon, they
were hard to resist. There’s something a little indulgent about having your
very own, perfectly portioned dessert to tuck into. No sharing required. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you don’t have baby food jars anything small will do such as
teacups, glasses or ramekins. You can make it into a large cheesecake although
the experience won’t be quite the same.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The filling can be flavoured to taste – melted chocolate, citrus
juice, fresh berries, Nutella, liqueur. Be creative! My pick is homemade salted
caramel sauce. Look out for the recipe in an upcoming column. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mini Cheesecakes<o:p></o:p></span></span></b></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g digestive
biscuits<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">75g unsalted
butter, melted<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g full
fat cream cheese<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300ml cream<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Icing Sugar
(to taste, depending on flavour)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flavouring of your choice<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This will fill around 15 x 110g baby food jars. <o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crush the biscuits in a food processor and pour in the melted
butter. Press about 1 TBSP of crushed mix into each serving jar and chill.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beat the cream cheese briefly until smooth, pour in a little cream
and beat again just to combine and loosen the cheese. Pour in the remaining
cream and beat until whipped. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Depending on the flavour you are using for your filling, add icing
sugar to taste, gently whipping this in. If you are using something sweet like
melted chocolate or caramel sauce you may not need icing sugar at all. However
if you’re flavouring with something tart like lemon or berries then you will
need to add sugar. Start with a small amount and work up from there, tasting as
you go.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once flavoured, use a piping bag (saves on mess) to fill the
little jars. Chill for at least 3hrs or overnight.<o:p></o:p></span></span></div>
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<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>
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<b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Weekly Tip:</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Be careful
when replacing full fat cream cheese with low fat cream cheese. Low fat cream
cheese behaves differently in baking and may not provide the best result. </span><o:p></o:p></span></div>
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Spongedrophttp://www.blogger.com/profile/09802063630577988925noreply@blogger.com0