Oct 032011
 

Spring is teasing us at the moment – one day the weather is beautiful, the air is crisp but it’s warm in the sun.  The next, it’s blowing a gale, bitingly cold (for Brisbane) and overcast and rainy.  I shouldn’t complain too much, at least it’s not sweltering hot yet!

At least spring means fresh produce and one of my favourites is fresh asparagus.  Did you know, for the longest time I thought I didn’t like asparagus?  Turns out I just don’t liked tinned asparagus (abomination! No offense Mum!).

I was perhaps slightly overzealous when I saw it at the markets and bought up several bunches.  I was browsing the internet with a vague idea that I wanted to make a savoury bread pudding (half a loaf of slightly stale sourdough to use up).  My searches turned up this, from internet superstar blogger Heidi Swanson of 101 Cookbooks.

I made a few changes (no surprises there) and here is my take on her recipe.

[recipe-show recipe=savoury-asparagus-bread-pudding]

Sep 052011
 

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My forays into breadmaking are rare, and rarely very successful. Perhaps this will change now that I have a Kitchenaid to help me with the kneading?

This was a recipe I had saved in my google reader for several months, waiting for the right occasion to make it. One cool weekend I made a big batch of soup, and I thought these rolls would be the perfect side. Fortunately I was right. They kept quite well also, with J enjoying them for the next few days.

You’ll see in the picture that I may have browned them slightly more than I should have. They weren’t quite burnt but they were on the cusp. One day I will work out this oven! They actually work very well quite browned, it gives them a nice crunch on the outside whilst remaining soft and forgiving on the inside.

The recipe I used is from here. It is a vegan version, but I simply de-veganised it by using 2 tbs of butter instead of the Earth Balance, and an egg instead of the egg replacer.

Next time, I’d like to try using half wholemeal flour. I’m reluctant to use only wholemeal flour as the few times I’ve tried the final product has the texture and density of a brick.  If anyone knows how to avoid this please let me know!

May 202010
 

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Recently I’ve been dabbling in the world of bread baking.  I’ve had a few failures, a few successes and a few in-between.  I’ve yet to hit upon a failsafe and foolproof recipe that I can rely on for a consistent result.

This one was a success by all accounts (I made three loaves and shared the love around) and I’m sure I’ll make it again.  However, it is a very sweet bread, which I think limits is usefulness as a staple.  I’m now on the hunt for a reliable wholewheat/partially wholewheat or wholegrain bread recipe.

The recipe I used can be found here.  It makes three decent sized sandwich loaves and is great fresh from the oven and smeared with a little butter.