Posts Tagged ‘ bread ’

Mushroom Brioche Pull-Apart

August 15, 2012
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Mushroom Brioche Pull-Apart

I adore mushrooms. If you hadn’t noticed by the endless mushroom recipe supply on the blog lol! They’re great in almost everything and are also perfect on their own, on a bit of toast, seasoned with salt and pepper. Actually, they’re perfect on bread in general, but the naughtiest of all the breads has to be brioche. All that butter! It makes me happy just thinking of it and its surprisingly easy to make. With my obsession for mushroom and a brioche recipe I was dying to try, I decided to combine the two and come up with a mushroom brioche pull-apart. Something to have with a saucy pasta dish. Or any saucy dish for that matter. It mops up perfectly and the mushrooms add a great earthiness to the buttery richness. Brioche Mushroom pull-apart Ingredients 8g sachet dried yeast 1 tbsp lukewarm water 55g caster sugar 3/4 tsp...

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Sticky Sweet Bacon Pull-Apart Bread

July 18, 2012
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IMG_3804

My grandmother used Pyrex. My mum uses Pyrex. I use Pyrex. I was in desperate need of new Pyrex actually. Not that my old stuff had worn out, it was still going strong – but you know how it is with these damn food bloggers, they use a lot of stuff. At once. And wash up last. It gets annoying. By some random twist of fate, the fabulous ladies at Impact sent me a measuring jug, and an Easy Grab loaf pan. My mum picked it up from the post office for me. She was jealous. Just saying. Brainstorming recipes to use my spanking new toys, I thought back to a bread recipe I’d seen on Pinterest – A cheesy pull-apart bread. Of course, I wanted to put a spin on it. I was a little reluctant to use the glass as a bread tin but Pyrex is pretty...

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Soy and Quinoa, Banana and Custard Apple Bread

May 19, 2012
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Soy and Quinoa, Banana and Custard Apple Bread

When a box of Custard Apples turned up at my doorstep, I had no idea what to do with them. I have never even eaten a custard apple. How are you meant to eat these mammoth things?? They’re huge! I pondered over this for a good couple of days. By this time, the custard apples had ripened to a slightly softer consistency. Kind of like a ripe avocado when pressed. Ok, I’m going to have to cut one of these babies open and see what I’m working with here. Can I just say…..O.M.G! They’re delicious! Don’t let their ugly duckling exterior fool you. Their flesh is gorgeously fresh, yet with a beautiful custard flavour. It’s really hard to describe how they taste actually. In my head, that explanation cuts it, but you really need to try them out for yourself. As I was scooping out the flesh with a...

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Brasserie Bread Cafe – Banksmeadow

November 29, 2011
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Brasserie Bread Cafe – Banksmeadow

I have been harassing Stud about going to Brasserie Bread for breakfast ever since I did their Sourdough course. The café smelt amazing and every dish that went past while I was waiting, looked perfect! We headed over Sunday at around 11am and it was already pretty packed although we only waited a few minutes for a table. Just enough time to point out the brownies to Stud and for him to surprisingly agree on taking a couple home with us. What? Really?? After looking at the menu and trying to decide between savoury and sweet, we finally decided to get two savoury dishes that we were both eyeing off and just go halvies. The Poached Eggs with Smoked Trout and Parsley and Feta on Toast ($12), and Crispy Bacon and Poached Egg with Avocado and Tomato on Wholemeal Toast ($12). Stud ordered a skinny weak cap with two...

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Brasserie Bread class: Artisan Baking – The Art of Sourdough

October 6, 2011
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Brasserie Bread class: Artisan Baking – The Art of Sourdough

Since the beginning of my love affair with food, cooking and trying out new and exciting recipes, I have gone through many different nemeses. When I first started, it was pastry. Ooooh we didn’t get along pastry and I. Even store bought pastry and I hated each other! But once I actually broke it down, worked out all the ingredients and had a good little fiddle, I won. Take that pastry!! Mini rivals here and there, I have fought, and I have won (woot)! But my current nemesis? Bread. I use to have a breadmaker that in its heyday was spitting out perfectly cooked breads like they were going out of style. Until one fateful day, the breakmaker was kneading its little heart out so hard that it jumped/fell of the kitchen bench and cracked a little. It still worked but it was never the same. Producing stodgy loaf...

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.