When I woke up this morning it was raining. Hard.
It’s been doing so on and off for a few days now. This kind of weather makes me want to shrug off anything that resembles responsibility and stay in bed, only leaving the covers to bake and make more tea.
Scrolls are perfect for this kind of weather. You can whip them up and let them rest while you return to bed. Then pop them in the oven and take them back to bed once they’re done!! The sweet smell of caramelising brown sugar will creep into every corner of the house and have it smelling inviting after just once batch. The smell will settle right around the house like a big, warm hug, fending off those rainy day blues. Continue reading “Caramel apple scrolls and rainy mornings”
For those of you who follow me on Instagram, you probably saw the ridiculously delicious things I did over the weekend. I ate a startling amount of delicious food and I do not regret one thing. For a full run down of everything I ate (and did), check out my catch up post.
One of the things which most stuck with me was high tea at the Gunners Barracks Tea Rooms. Continue reading “Chocolate raspberry slice and high tea”
Hello dear readers.
This is a bit of an unusual post (namely because there is no recipe involved) so I’ll keep it short. Lacking is the theme of my life at the moment, but it’s going well. It’s an adventure!
I haven’t been posting any recipes lately because The Boy and I have moved out. I talked about it in my last post, so check that out if you haven’t already.
Our kitchen is a bit of a shambles – I barely have enough room in our little apartment for all of my props and baking tins!! The Boy has imposed strict conditions on how much of our place will be dominated by blog stuff (95% of the space is reasonable, right?), so I’m currently trying to jam all of my teapots into our linen cupboard.
I don’t know how long it will be before I manage to get the next recipe up, but I promise that I’m trying to get the place in order as quickly as possible so that I can get recipes on the blog. We also have no internet, which would kind of getting in the way of blogging if I was doing it.
In the meantime, keep an eye on my Instagram feed. That is just about the only thing in my life that is thriving right now. You can take bets on how many days it takes for us to get our dining table up three flights of stairs (we’re on day five of no table at the moment) and see various photos where I perch my tea cups on things that are not tables.
There is a distinct lack of Norman, I must admit. That won’t be for long though, I’m going home to visit the handsome man next week.
For now, this photo of chocolate and vanilla cupcakes will have to keep you satiated. They were the first things I baked in my new kitchen (!) and they were for a charity event at work. It’s going to take a bit to get used to the oven, but they turned out okay! I couldn’t help but sing “chocolate and vanilla, swirl, swirl” as I was making them.
I hope some of you are Orange is the New Black fans!
Looking forward to regular internet and regular baking adventures!
I’m still dreaming about the farm. With two long weekends just gone (which means many, full working weeks ahead), I’m trying to re-live the loveliness of Orange by using up the last of the produce that I got from there.
Rhubarbs, passionfruit, cucumbers and lemons. All beautiful, all bursting with flavour. Obviously I couldn’t use them all up in one recipe, but I am working my way through them. I started with the passionfruit, and paired them with equally fresh, flavoursome ingredients in my Anzac Day cocktail. Next I preserved my lemons (recipe coming soon, I promise), then I started using up the rhubarb.
Glorious, vermilion rhubarb.
I used it in two ways. For this cake, I stuck it straight into the batter and let the oven do all the work. For the second recipe, I roasted them and broke them down into a syrup. More on that later in the week.
For now, the cake: a sweet, simple, buttery batter, complemented by the zing of rhubarb and blueberries.
Blueberry and rhubarb cake
- 3/4 cup sugar
- 80g butter
- 3/4 cup milk
- 1 egg
- 2 cups self raising flour
- 1 cup rhubarb, chopped
- 1 cup frozen blueberries
Grease and line a 20cm cake tin and preheat your oven to 180°C.
Beat together your butter and sugar until pale and creamy. Add in the milk and egg and mix until smooth. Pour in the flour, one cup at a time and mix thoroughly. Add in your rhubarb and blueberries and mix evenly into the batter.
The batter should be thick enough to stop the rhubarb and blueberries from sinking to the bottom.
Pour your batter into the prepared tin and pop it into the oven for 40-45 minutes. The cake is done when a skewer, inserted into the middle, comes out clean.
This delicious afternoon tea treat is perfect on its own, because the flavours of the rhubarb and blueberries shine in the simple batter. If you want to complement it with a topping of some description, however, opt for pouring cream or custard.
Or just a nice big glass of milk.
As I was making these Eastery delights I received a call from people telling me that my computer needed attention. It was a Saturday morning and I genuinely believe that Microsoft have better things to be doing than cold-calling their customers. I politely said I was too busy to worry about it and hung up.
Loads of people have been receiving these scamming calls recently, it’s just so odd to think that people are so brazen as to call you up and try and leech information from you.
Coincidentally, I was also listening to an episode of This American Life about people in life who are “suckers.” I wondered how many people were suckered by phone scammers like the hoax Microsoft guys. These were deep thoughts for a Saturday morning! Continue reading “Traditional hot cross buns and scams”
This cake is a little bit fabulous. It’s simple, delicious, and can feed the masses. Instead of a cake tin, I opted for a recipe big enough to fit in a baking tray – you never know when you’re going to need a tray’s worth of cake! (I’ve done a tray bake before, you can find it here.) My house constantly has people coming and going – there are my two brothers and their partners/friends, my parents and their friends and relatives – it’s always handy to have some extra cake handy.
Which is why this cake is perfect for the unprepared. All you need to do is throw it together, pop it in the oven before your guests arrive, and when your guests arrive you’ll delight them with the smell of it baking!
Continue reading “Raspberry lemon tray cake and unpreparedness:”
The photoshoot for these beauties was somewhat moody. I’m usually a light and airy kind of girl, but combining the light and airy meringues with an overly bright scene seemed too much. So I played around with shadows.
And I liked it!
It’s been pretty rainy this past week in Sydney, so the shadows were easy to find. I think that the moodiness of the photoshoot was slightly brought on by all the rain (it’s hard to be super chirpy when the weather keeps you cooped up indoors.) Continue reading “Chai meringue rosettes and shadows”
It’s no secret that I love pears. I continued to eat Golden Valley pear puree well into high school because I loved it so much – I may have looked like I was eating baby food, but I didn’t care!
I also love caramel, so I recently tried to make pear caramel. It was a success (and it was delicious!), but there wasn’t a great output for the amount of pear that I put in. I’m going to continue to work on the recipe because I want to get it perfect before I share it. Continue reading “Pear recipes and perfecting”
Hello dear followers!
I’ve nabbed a computer to let you know that I’ve not forgotten you all, I have broken my computer.
And I miss you!!
I was madly blogging the other day and leapt up from my seat to plug it in to the charger, and I knocked the computer from its perch. My computer was in a very sorry state, but I’ve sent it off to be fixed and should have it fixed in a number of days.
If you miss me terribly, you can keep up to date with my adventures (Norman and I are continuing to be cute and bake, respectively) on Instagram, Facebook and Twitter.
I’ve been Instagramming like mad, because there has been so much going on. I went to Mudgee for a fabulous weekend with friends, I turned 24, Norman got a hair cut, the Boy’s parents have flown over from England come to spend Christmas and the new year with us, and CHRISTMAS IS COMING!! We finally got out Christmas tree as well. The house smells all piney and delicious, I can’t wait to share photos with you!
Overall, I’m pretty excited, I love December.
Ooh AND my teapot give away is still running, there are four days left – find out how to win here!
Can’t wait to get back to blogging once my computer is fixed. In the mean time, happy baking!
The Boy loves dinosaurs. I bought these biscuit cutters for him some time last year because I thought they were hilarious. Unfortunately, it’s not often that there’s an occasion where it’s appropriate to serve people t-rex shaped biscuits. Thankfully, they’re totally Halloween appropriate!!
I started my Halloween blogging yesterday (check out the angry owl cupcakes!) and I’m pretty excited about sharing my cute/scary creations!
I kept these biscuits quite thin because I figure that kids (and adults!) are going to be eating enough sweets around Halloween, and you don’t want them to overdo it on the sugar! You can roll this mixture out to whatever thickness you want, it holds its shape well. If you don’t have dinosaur biscuit cutters, use whatever shapes you have. Make spooky ginger bread men, or use a tumbler to cut out circles and decorate them like eyeballs. Continue reading “Vanilla biscuits and DINOSAURS!!”