Thankful

My sister tells me that whenever life gets a bit crumpled to list three things that your thankful for. So I thought I'd get into the habit and share all this gratitude with you!

Saturdays Gratitude:

1. My sister....

2. My favourite cup...I know its a small thing, but I do really love a oversized cup of coffee.

3. Saturday craft

Chocolate Raspberry Macadamia Tart with a Sweet Cinnamon Crust!

At the moment the thing I love to bake most are tarts. They are just so very pretty! I made this raspberry chocolate and macadamia nut tart with a cinnamon crust. It was mostly everything I had left in my fridge, and I got so inspired and put it all together.....I was super happy with it, and have continued to be super happy with it every night for desert since.

I found this old photo of myself yesterday from when I used to live back in Noosa. I'm so mini with such red hair. It was at this tiny cafe I worked at for a while when I was nineteen. I was the only chef there, and had no idea what I was doing. Most of the time I was just making it up as I went along. Such good times.

This is the present I gave to a friend this week for her birthday. I thought it looked so festive!

Anyway.......here is the recipe for the tart I made....Hope you enjoy it!!

Chocolate and Raspberry Macadamia Tart with a Sweet Cinnamon Crust

Cinnamon Crust:
150g of plain flour
100g butter
50g of sugar
1/2 tsp of cinnamon
1 egg yolk

• Crumb together butter sugar and flour until it resembles breadcrumbs, also add the cinnamon!
• Add the egg and bring the mix together. Give it a quick knead if its still crumbly, but really try not to overwork it. 
• Wrap the dough in cling foil and rest in the fridge for at least half an hour.
• Once it is rested roll out the dough into a tart tin. Rest in the fridge for another half an hour.
• Prick all over with a fork and line with baking paper and baking weights.
• Bake for 10 minutes in a preheated oven at 180.
• Remove baking weights and bake for another 15 minutes.
• Remove from oven and let cool.

Chocolate filling

2 eggs

1 1/4 cup of cream

200g of chocolate

1 tsp of vanilla

Half a cup of raspberries

One handful of macadamia nuts

• In a small pot bring the cream and vanilla to the boil. 
• Take off the heat and add the chocolate. Stir until smooth and all the chocolate is melted.
• Whisk eggs and pour chocolate mix over the top. Whisk together.
• Sprinkle some raspberries over the baked crust.
• Pour over the chocolate mix and sprinkle the nuts on top
• Bake at 160 for about 20 minutes or until the sides are slightly firm but the middle still a little wobbly. 
• Let cool and eat!

Little cookies and what not

Over the last few days I had been feeling a little uninspired. Being on holidays is divine, but what I really wanted to do, was get out of the house and have a look at what other beautiful creative things that were going on around me. Most of the time I'm visiting friends our cooped up in my kitchen trying to create something beautiful...........so I wanted to see what the rest of the world was doing! 

This beautiful big picture is what I found. It was taller than me, and oh so so beautiful. I felt like it looked a little like me with my short hair, and I just loved it so much!

 I also discovered a really cool new cafe near my house. There was a sign on the door that said "No hawkers, and no bloggers." I wondered if that applied to me? Surely I'm a nice blogger? Hmmm all the same I think I will just drink there coffee and do no writing about them!

I found a new florist, and it was full of kale flowers, which I just love. I would fill my room with them if the weren't SO expensive!

 So I came home inspired and ready to do something creative again. It was a friends birthday so I made her little fairy cakes with a sign......and some sugar cookies.....because I just cant get enough of making sugar cookies.

 These tiny cakes drove me mad with their drizzly glaze that dripped all over my kitchen and not so much all over the cakes. I was 'full of rage' and wanted to through them all in the bin by the time I was done.........but kinda glad I didn't because they were very yummy.

My housemate just came home from a huge trip overseas for a few months......so last night I made her a huge welcome home feast. We had a pork roast with apples and macadamia nuts and roast vegetables......it was lovely. For desert I made a raspberry, macadamia chocolate tart with a cinnamon crust. It was very tasty!

 Ill post up the recipe for you next time. Hope your having a lovely day and feeling inspired too!

Sugar Cookie Tutorial

Lets talk about sugar cookies.........

Most of my friends have heard a wee bit about sugar cookies lately. When people ask me what I have been up to I mention something vague about sugar cookies and let the conversation wander elsewhere. The thing is......I have a secret little hobby/obsession with making and decorating sugar cookies, and to most people (but defiantly my housemate) this can seem a little weird. I try to keep it on the down low, I try not to bring it up too much, but lets be honest here........I really just love it. Today when I checked my bank account to see how much 'play money' I would have for the week I was overcome with joy at the idea of buying a new cookie cutter........Its strange, whatever.

I ventured online to see if there was any other people out there like me, and guess what.....THERE TOTALLY IS! Heaps of them too. This made me feel a little better about it. The thing is though, people have whole business's based on selling these little cookies......and are making a killing out of it! Not so strange now huh?

I think its addictive because its so totally satisfying to watch yourself improve, and they make amazing little presents.....and a pretty damn good breakfast too. So here are my main tips if you want to get started.

Firstly I totally recommend checking out a blog called Sweetopia. Its what got me started. There are heaps of videos on how to fill icing bags, how to pipe and flood your cookie (see fancy cooking icing terms!)

The basic icing used is a royal icing, which is made of egg white and icing sugar. The problem with this is egg white when uncooked if left out for a long period of time can give you food poisoning. Most decorators use something called meringue powder to eliminate this problem. I searched and searched for it in the supermarket but they didn't sell it. It is for sale online though. I did however find a product called 'pavlova powder' it come in a little egg shaped container and is usually sold next to the crystallised jelly in a supermarket. It seems to do the same job, and I've been really happy with the results.

One really helpful tip I've learnt is to roll the dough out between two sheets of baking paper, and use wooden spoons as guides to keep the dough even. This way you have cookies that are all the same size and they don't dry out because of the addition of extra flour.

My other advice is to read lots of books and blogs.....there are so many good ones out there. My basic recipe I'm using at the moment is a vanilla sugar cookie from a book called 'Biscuiteers Book of Iced Biscuits.' The recipe is posted below......If you guys get interested and want some more tips let me know and I'll do some more sugar cookie recipes for you!

Vanilla sugar cookies:
1tsp vanilla essence
350g plain flour
100g self raising flour
125g granulated sugar (I just use caster sugar)
125g butter diced
125g golden syrup
1 egg lightly beaten

What to do:

1. Crumb together flours sugar and butter. This can be done with your fingertips, the paddle attachment of a kitchen aid or a food processor. Basically you just want the mix to look like breadcrumbs.
2. Make a hole in the middle of the mix and add egg, vanilla and syrup.
3. Mix everything together.
4. Pour out onto the table and pull the mix together with your hands. Try not to overwork it, but you may need to scrunch it together a bit to make it all come together.
5. Roll out between two pieces of baking paper.
6. Use a cookie cutter to cut shapes. 
7. Place shapes in the fridge on a tray lined with baking paper to rest for 30 minutes to an hour until firm. 
8. Bake in a preheated oven at 170 for 14 to 18 minutes.

You Improve really quickly.....below is my first batch through to some I made just the other day......and you can see how in only a few times making them they have gotten so much better!

The Royal Icing Recipe I have used below is from Sweetopia

Check it out at: http://sweetopia.net/2012/01/royal-icing-recipe-free-illustrated-recipe/

Royal Icing Recipe   

Chocolate and Raspberry Gluten Free Tarts

This week I have been thinking a lot about creativity. I believe there is a fine line between just making a mess and learning technique so you can channel creative energy. Sometimes you can get so very caught up in the technique that you can forget to be creative though.......its all about balance I suppose.

Life feels so much more lovely when I am consciously spending time doing creative things..........but sometimes its not so simple. Creativity for me often takes on a very solitary role and being so crazy social I really have to force myself to sit down and internationalise it. Its so lovely when something beautiful comes out of this though, and so worth while.

So I have been baking away, trying out new recipes, inventing recipes and icing cookies for hours and hours on end........

Also I stayed up half the night last night 'redecorating' my friends furniture......because we badly needed to have a creative outlet......It was so lovely.

I made a tart recipe with gluten free pastry as I was getting frustrated with not being able to find any gluten free treats to eat. I hope you enjoy them, and I hope they make you feel creative.....and full of life.

Gluten Free Chocolate and Raspberry Tarts........ I could seriously eat these all day. Makes 8 small tarts.

For the pastry:
 85 g of melted butter
2/3 cup of shredded coconut
100g almond meal
1/2 cup of brown sugar

• Mix everything together and press mixture into some small tart shells.
• Place the tart shells in the fridge to set for half an hour or until firm.
• Cook in a preheated over with baking paper and baking weights at 160 for 10 minutes.
• Remove the baking weights and cook for another 10 minutes or until starting to turn slightly golden.
• Remove tart shells from the oven and let cool slightly. Using your fingers press the pastry flat into the shell if it has risen at all, so that it is compact and smooth.

For the filling:

1/2 cup of raspberries

1 egg

110g dark chocolate

2/3 cup of cream

2 tsp vanilla essence

• Place a couple of berries into each tart shell
• In a pot bring the cream and vanilla to the boil. Take of the heat and add the chocolate, stirring until smooth.
• Whisk the egg and slowly pour the chocolate mix over the top while whisking.
• Divide the mix between the tart shells and bake at 160 for 20 minutes or until set around the sides but still slightly wobbly in the middle. 
• Let cool.

Meringue topping:

2 egg whites

110g caster sugar

• With and electric whisk beat egg whites until bubbly.
• Slowly rain in sugar and continue to beat until thick and glossy.
• Pipe swirls or meringue on top of the tarts.
• Place under a grill (watch them carefully) until they become slightly brown and the meringue is a little firm on the outside. 

Chocolate and espresso Brulee Tarts

Every time I get home from the coast I feel a little sad......there is something about going home and being a kid again that makes life feel so very easy. You don't have to make decisions, you don't worry about bills and there is always food in the fridge. Coming back to Melbourne town and being snapped out of being as irresponsible as possible is always a little shock to the system. I opened the door to my tiny unit only to find a new bill waiting for me, an empty fridge and reality.

The second thing about going home is everyone jokes about the cold in Melbourne. I think about every second person I talked to made some comment about the weather I would be returning back to. I laughed it off, and bravely responded "its not so bad when you get used to it." This I am sure is true, and it probably wouldn't be so bad if I got used to it. The tiny problem is though.....I WILL NEVER EVER GET USED TO IT.

So I have been faced with two choices........I could pull the blankets over my head and sleep for the next two weeks of my uni holidays, or I could pull myself out of bed, into the cold and into life. (I've settled on a mixture of the two.)

I was super inspired when I went home to get into some amazingly creative cooking ideas......but by the time I got back the cold leached all these ideas out of my and I was struggling to remember what I was 'super inspired' by?

So this is what I have done
1) Clean the whole house ........it makes life easier when you have a clean slate
2) Buy flowers and decorate the whole house with them.
3) Get in the kitchen and start practicing some new recipes.
4) Buy a trashy chic lit book......I don't recommend this, but I do it all the same.

Today I made the espresso chocolate tarts from the latest Donna Hay Magazine. The quantities are all exactly the same as is the method...I've just put it in my own words. It goes a little something like this........

Ingredients:
 75g dark chocolate
1/4 cup of single pouring cream
white sugar for sprinkling

creme patissiere:
1 tsp of instant coffee
2 tbs of boiling water
2/3 cup of milk
1 tsp vanilla essence
1/3 cup of caster sugar
1 egg yolk
2 tbs of plain flour
1/2 cup of pouring cream

pastry:
1/4 cup of coco powder
1 and 1/4 cups of plain flour
125g butter, chopped
1/2 cup of icing sugar
3 egg yolks
1tbs iced water.

What to do:

• Start by making the pastry. Sift together the coco, flour and icing sugar. The next step you can either do in a food processor or by hand. Add the butter and blend (in food processor) or rub with your fingertips until it resembles breadcrumbs. I like to use my fingers at it feels all nice and earthy.....but then I was raised by hippies. 
• Add the yolks and water. Mix in together, and pull into a ball. Flatten out into a disk, wrap in glad wrap and place in the fridge to set for an hour.

• Next the creme patissiere. Pour the boiling water over the instant coffee and mix to combine.
• Heat the milk and vanilla and half the sugar.
• Whisk together the egg yolks and the remaining sugar, coffee mix and the flour.
• Slowly pour the warm milk mix over the egg mix stirring continually.
• Return the mix back to the pot and place on a very low heat, stirring until thickened. Place the mix in a bowl.
• Whisk the cream until soft peaks, and fold into the coffee creme mix. Place aside.
• On a low heat, melt together the coffee and the cream, place aside.
• Roll out the pastry and line tart tins.
• Rest pastry in tart tins for 30 minutes.
• Prick the pastry all over with a folk and place some baking paper and baking weights in the tart shells. Bake at 180 for 10 minutes.
• Remove the weights and the paper and cook for a further 10 minutes or until cooked.
• Remove from tart shells and let cool.
• Once cooled add the chocolate mix at the bottom, and spoon the coffee mix onto.

• Sprinkle with white sugar and use a burlee torch to caramelise the tops.

Back To Melbourne Town

I have been so naughty with not keeping up with my blog over the last two weeks! I really cant stand to type on any computer that isn't my tiny little mac, and life has been a wee bit hectic. I am finally back in my little Melbourne apartment, and back to 'normal' life. It always feels so strange coming home to Melbourne......sometimes I am so excited, and other times I feel so sad. It was hard to leave this time. Sometimes I'm not so sure what I am doing so far away from my family and the sunshine........but when I think back over the last week and everything I got done, it helps me remember why I'm here.

Speaking of everything I got done!! I have now officially catered my first wedding. Such bliss! Such madness. Catering a wedding is a huge huge job......but when you combine it with catering your sisters engagement party its all becomes a little insane. Luckily I was staying at my best friends house who constantly fed me coffee and wine the whole time. I had so many mornings waking up before six (or even before five) blurry eyed, and exhausted stumbling into the kitchen to make an espresso and start on a batch of cakes. Between the two parties I  must have hand rolled over 150 tart shells, made over 10 batches of cakes, 2 wedding cakes, 8 batches of butter creams..........and what feels like 1000 other things.

The craziest thing of all this is the fact that I actually got through it all. The day after the wedding (which was the day before the second party) I called up my ex so exhausted I could hardly focus my eyes on anything. "I'm about to say something you have never heard me utter before," I told him , "But I think I have taken on a wee bit too much." These few words are something he has been expecting to hear from me for years, as he has always been the one trying to convince me to slow down. This is the boy that told me not to study two courses at once in case I got run down, the boy that warned me against  launching a cafe opening in Noosa when I had an immune system virus, the boy that told me doing 14 hour shifts would be too hard on me...........however I did all these things regardless. So this was his big chance, his chance to be right. AND WHAT DID HE DO??? Tell me to get on with it, and I'd be fine, and of course I was......I just made another espresso and popped the next batch of cakes in the oven.

Despite being exhausted for five days, and drinking excessive amounts of red wine and coffee.........I had such a good time. I felt so very much in my element. The few days I had to rest at home with my family just encouraged me to get back to Melbourne and keep chipping away at doing what I love. It was also amazing to be part of the start of two beautiful relationships (a wedding and an engagement.)

Every time I go home I feel I get a little of my inspiration back again. I'm not sure if its just getting some vitamin B from the sunshine, or its all the amazingly creative things going on there. The sunshine coast is so packed full of amazing people doing some amazingly creative things. There are so many quirky cafes, patisseries and artists just doing what they love. (I'm also going to be a bit of a bitch and note that there can also be way too many bogans as well.) It makes me want to keep doing what I love, and doing it well.


Its nice to be home in Melbourne, in my little life that I have made for myself. Its nice to be walking distance from the coffee shop. Its nice to have my computer. Its nice to be near the city. Its nice to see my friends and its nice to curl up in my quirky little apartment. Be expecting lots of blog posts and cakes coming up soon.......I'm super inspired, and want to share it with you.