Rugelach Two Ways


 Prep Time : 10 + 20 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Not Bad

Hello my lovelies! I was gifted a copy of Sweet by Yotam Ottolenghi and Helen Goh over the weekend. So naturally I had to bake something straight away. I started simple-ish with the rugelach. I’ve been a bit intrigued for a while but didn’t realise JUST HOW GOOD THEY ARE. So flaky and delicate and jammy and crunchy. The original recipe has quince paste which I do have on hand. My parents make it. But I had to give them my own twist. Or two. We’re doing two sets of flavours. neither are traditional for rugelach. But they’re great combos all the same. Raspberry and Almond. Tahini, Ginger + Lemon. Because I used the same batch of dough to make both flavours I kept it simple. Just as Yotam says to make it. These seem fiddly but they’re actually much easier than they look. The dough comes together in the food processor. Rolled out into circles and spread with fillings. Cut up like a pie and rolled up. Fabulous. I haven’t added a lot of sweetness to the fillings. Raspberry jam is plenty sweet enough to carry the almonds. There is a lot of sweetness in the crystallised ginger and peel. You can always dust the baked cookies with icing sugar if you need to.

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Beer + Cheese Pull-apart Loaf


 Prep Time : 20 + 10 Minutes | Cook Time : 30 Minutes | Total Time : 3 hours | Difficulty : Bread

Hello my lovelies! As promised my bread-fatigue doesn’t last long. Today we’re making a delicious savoury snacking bread. Perfect for sunny afternoons on the deck. Or cool evenings tucked up inside. Crack one of your favourite beers into this dough and pop the rest on ice for when the baking is done. And cheese goes on everything. We’re adding a little bit of wholegrain mustard to the cheese for interest and bite. Cramming it all into a pan to bake until golden on the outside and gooey on the inside. There’s something for everyone. Chewy edges and toasted cheese. Soft middle bits. No snack preference left behind.

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Apple + Raspberry Loaf Cake


 Prep Time : 10 Minutes | Cook Time : 70 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! This cake is for crossing seasons. Right now we are in the little lull before spring and summer fruits really kick off. There is still some citrus. But the apples are not at their best. So we are raiding our fruit bowls and freezers. I have some softish apples. My freezer always has berries. And there are lemons everywhere. As there should be. So we are going to make a simple loaf cake to bring everything together and make something better than it’s parts. Synergy. Or something. The cake base is one of my favourites. It’s moist and tender and dairy free. I cry a little every time I have to buy butter at the moment. I love it so. But it is very expensive. Oil based cakes stay much softer for longer and you don’t need to take out a mortgage to make one. The batter for this cake is very thick and that’s ok. Juice from the fruit will soak in during cooking and make everything amazing. Don’t ice or glaze this cake. It doesn’t need it.

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Life: Just eat the cake


Hello my lovelies! It’s not the nicest spring day out there. But we can cheer ourselves with something nice to eat and the company of friends. Today’s picture is a memory of sunnier days. This week I eased back into things after my holiday. I taught my second bread class. I resisted the call of cake and then finally gave in. And I’ve started planning for Christmas. Don’t be grinchy. It’s the most wonderful time of the year. Or so I’ve heard.

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Toasted Sesame Baby Bao


 Prep Time : 20 + 15 Minutes | Cook Time : 8 Minutes | Total Time : 3 hours | Difficulty : Bread

Hello my lovelies! We are mixing up our bread efforts today. Making fluffy delicious bao. Steaming rather than baking. You can get a bamboo steamer for hardly any money at any asian supermarket. Mine has two layers and a lid and cost around $12. These bao are soft and fluffy with a hint of nuttiness from the sesame seeds. It balances perfectly with the sweetness of the dough. You can shape these in the traditional bao ‘foldover’ style or just make neat round buns to slice and fill. They will look small when they have proved but they puff up even more as they steam. Use them where you would normally use a small roll or even to make a warm sandwich. The are also addictive on their own to be honest. Be careful if you have gas burners that the flames don’t curl around the bottom of the pot. Hijinks will ensue.

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Lemon + Vanilla Marmalade


 Prep Time : 30 + 30 Minutes | Cook Time : 1 1/2 Hours | Total Time : 2 1/2 hours | Difficulty : Jam

Hello my lovelies! Jumping back into it with one for all my lemon loving friends out there. You never see marmalade made with just lemons. We’re totally going to make it a thing. It’s so delicious. It’s much mellower than you would think and the vanilla takes the edge off any bitterness. Choose ripe, unblemished lemons of a thin-skinned variety. We don’t want too much white pith. This marmalade is made in two stages with an overnight soak in the middle. This method gives the absolute best textured marmalade. Allow about 30 minutes the night before to prep the lemons and the rest of the time the next day to boil and jar the marmalade. I used up some amazing lemons from the Hawkes Bay gifted to me by my friend Marie. They were very dark yellow and perfect for imparting lots of lemony flavour. Be patient. The timings are estimates. Look for the signs of doneness at each step before moving on to get the best results.

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