Seems like all I've been doing this past weekend has been eating and shopping - wait, that sounds like every weekend. Some new places I tried on Saturday:
First I had a delicious brunch at Bruschetteria 102 at 102 Albion St, Surry Hills. Their Nutella coffee is divine and the atmosphere was really chilled and friendly; everything was cute as a button down to the individualised coffee cups and colourful placemats.
Then it was off to the Saturday markets in Glebe. But first, a stop at La Banette Patisserie (18 Glebe Point Road). Everything in their windows looked so pretty - tarts, millefeuilles, sourdough, eclairs, meringues, oh, there was so much of everything. No photos of their wares, sadly.
For dinner I went to Chef's Gallery (Regent Place, Bathurst St, Sydney). It's the latest Taiwanese-style dumpling and noodle house, quite similar to Din Tai Fung with the same open windows into the kitchen (hence the name) and quick, efficient service. At the moment it's very busy, there's always a queue to get in and many of the signature dishes seem to sell out early - but even so, it's worth a visit. I've already been twice in the past week!
While the handmade noodles are fine, and fun to watch being prepared in the front window, I'd recommend sticking to the array of dumplings, pork belly rolls, barbecue pork ribs, tofu, and pancakes with pork floss. And definitely leave room for the adorable desserts.
Finally this evening I came home and cooked a meal for the first time in days - Thai egg nets, mmm. And then my housemates roasted two whole fish with vegetables. And then we shared it all over wine. And then for dessert we had muffins. And then I was very very full. THE END.
Honey poppy seed cakes with orange icing
Cakes:
184g unsalted butter, softened
146g caster sugar
3 tablespoons honey
2 eggs
225g all purpose flour, sifted
1 teaspoon baking powder
pinch of salt
3 tablespoons poppy seeds
Icing:
210g icing sugar, sifted (uh, I used something closer to 80g, and it was just enough; about 100g should do it)
zest of 1 orange
1-2 tablespoons freshly squeezed orange juice
Preheat the oven to 180°C/350°F and butter twelve cup capacity muffin pan.
Place butter, sugar and honey in the bowl of an electric mixer and beat until light and creamy. Add the eggs, one at a time, and beat well. Fold through the flour, baking powder, salt and poppy seeds.
Spoon the mixture into prepared pans. Bake for 15-20 minutes or until golden and cooked when tested with a skewer. Cool in pans on a wire rack then carefully unmold.
Make the icing: place the icing sugar in a medium bowl and mix in the zest. Gradually add the juice, mixing, until desired consistency. Drizzle the icing over the cooled cakes.
Makes 12 cakes.
From Technicolor Kitchen - whose recipes, I realise, I've been cribbing from a LOT lately. I really do read a lot more blogs than just TK, I promise! /o\ Okay, next time I will definitely look further afield.
Sunday, August 29, 2010
Saturday, August 14, 2010
Black bottom pecan praline bars
If a pecan pie and a brownie had a baby - actually, let's not go there. This brownie variation is ugly but sweet and very easy to make.
When I was just starting to bake, a few years ago, the hard part was having the right equipment. Right now, I'm in a good spot because I've managed to accumulate most of the things I need, and to have access to my housemate's stuff too.
If I had to start over, or if anyone asked me how to begin (lol not likely), then these would be the top of the list:
A silicone spatula. SO much better than a wooden spoon.
Kitchen scales. Cups are nice but scales take all the uncertainty out of measurement.
At least one large glass bowl and at least one large stainless steel bowl.
And an apron. Because they are cute.
Black bottom pecan praline bars
Brownie layer
56g (2oz) unsweetened chocolate – I used 70% Black & Green
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 cup (35g) all purpose flour
Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan (I just used my standard brownie tin) and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon or silicone spatula.
Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes.
Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.
Praline layer
1/4 cup (35g) all-purpose flour
1/4 teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
1/4 cup + 2 tablespoons (70g) packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/4 cups (140g) pecans, coarsely chopped
For the praline layer, mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl.
Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts.
Drop spoonfuls all over the top of the brownie batter - they will spread and cover the brownies entirely during baking. (Although, I actually had enough to spread quite evenly over the whole tray.)
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.
From Technicolor Kitchen
When I was just starting to bake, a few years ago, the hard part was having the right equipment. Right now, I'm in a good spot because I've managed to accumulate most of the things I need, and to have access to my housemate's stuff too.
If I had to start over, or if anyone asked me how to begin (lol not likely), then these would be the top of the list:
A silicone spatula. SO much better than a wooden spoon.
Kitchen scales. Cups are nice but scales take all the uncertainty out of measurement.
At least one large glass bowl and at least one large stainless steel bowl.
And an apron. Because they are cute.
Black bottom pecan praline bars
Brownie layer
56g (2oz) unsweetened chocolate – I used 70% Black & Green
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 cup (35g) all purpose flour
Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan (I just used my standard brownie tin) and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon or silicone spatula.
Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes.
Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.
Praline layer
1/4 cup (35g) all-purpose flour
1/4 teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
1/4 cup + 2 tablespoons (70g) packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/4 cups (140g) pecans, coarsely chopped
For the praline layer, mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl.
Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts.
Drop spoonfuls all over the top of the brownie batter - they will spread and cover the brownies entirely during baking. (Although, I actually had enough to spread quite evenly over the whole tray.)
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.
From Technicolor Kitchen
Subscribe to:
Posts (Atom)