Tag Archives: baking

Fantastic Bake Along – Tarte Tatin

FantasticBakeAlong

Happy Tuesday everyone!

Like every month (although pretty late this time I have to say!), I’m participating in the Fantastic Bake Along hosted by Tracy @itsatsweetday. This time, we are having a theme Bake Along, and it’s super exciting! Our theme was apples, and being French, I decided to go with something very french indeed! Tarte Tatin it was!

Tarte Tatin is an upside down pie, with the apples baking underneath the pastry. Crazy? Maybe but it’s delicious!

I made my own shortcrust as well, so I’ll give you the recipe for both.

Sweet Shortcrust Pastry: 100g sugar, 200g butter, 370g flour, 1 egg, 1 tbsp vanilla sugar or extract

  1. Combine all the ingredients, making sure that the butter is softened when you start.
  2. Knead the dough until supple, and refrigerate for 30min to 1h.

That’s it! How easy was that?

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Ready to go in the fridge!

Tarte Tatin: 1 shortcrust pastry, 5 apples (I used pink ladies but I reckon green apples would work well too), 150g sugar, 100g butter, 2 tbsp water, 1 tsp cinnamon

  1. Peal and cut the apples in quarters.
  2. Mix the butter, sugar and water in a pot over medium heat and let caramelise.
  3. When the caramel is formed, add the apples and the cinnamon and make sure to completely coat the apples in caramel. Be very careful not to overcook the apples, you still want them to be firm at that point.
  4. Transfer the caramelised apples to a tin or a cake mould. I used a silicone mould, and it seemed to do the trick.
  5. Preheat your oven to 180°C
  6. Very important! Let your apples rest in the tin for at least 15 minutes.
  7. Roll the pastry and place it on top of your apples in the tin. Make sure to slide the pastry on the sides of the tin, all the way to the bottom of your tin.
  8. Bake for 20 min or until the pastry is slightly golden.
  9. Let cool down for 10-20 min, then invert your pie on a plate and serve warm

Voila! You have a Tarte Tatin!

This was honestly was easier than I anticipated, and I just had a bite and it’s so delicious!

If you are interested in participating, contact Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks normally participating in the Fantastic BAL

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October 2017 wrap up

Happy Friday!

I hope you’ve all had a great week. Because it’s the beginning of the month again I thought I would share my makes from October with you.

On the knitting front, I’ve finished my Colour block jumper and my Hermione’s Everyday Socks and I’ve been loving both so much!

I’ve done quite a bit of crochet as well, mostly amigurumis, and I’m in the process of designing another ami for the amigurumipatterns.net contest. I’ve shown you Wiley the Wisp, my cute dolls and all my Halloween makes.

And of course, now that I’ve finished moving houses for a while, I could participate in our Fantastic Bake-along once again!

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I have plenty of things planned for November! For one, I have joined a Hand Quilt-Along hosted by the beautiful Kathy from Sewing etc. I’m super excited about this as it will give me the opportunity to work on my EPP. I have also decided to join Sewchet’s stitching santa and I can’t wait to get assigned my partner and go yarn shopping for them!

I wish you all a wonderful November ❤️

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Fantastic Bake-Along – Chilli/Chocolate Bread

FantasticBakeAlong

Happy Saturday!

I have missed last month’s bake along, but I’m back to participate in the Fantastic Bake Along hosted by Tracy @itsatsweetday. This time, Tina from Kristabella’s Hodgepodge chose the recipe, and it is chilli/chocolate bread! 😊 You can find the recipe here on Tracy’s blog. I was very excited about this month’s bake along, as my hubby doesn’t like chilli but I love it, so it meant a slightly more selfish bake with all the resulting bread for myself!

Tina’s recipe uses a bread maker, but I just used my trusty Thermomix to make the dough by combining all the elements, then kneaded it and let it rise a first time. I hit a small snag at that point, because the chocolate chips had started to melt into the bread! But that didn’t discourage me, I knead my dough again and I then put it into a pan and waited again for it to rise some more. After approximately 40 minutes of baking, here it was!

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I loved the spiciness of the chilli with the chocolate, it’s just a great combination! 😍 It was actually so good that half the loaf is gone already 😅

If you are interested in participating, contact Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks usually participating in the Fantastic BAL

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Fantastic Bake Along – Whole grain bread

FantasticBakeAlong

Happy Monday everyone!

Like every month, I’m participating in the Fantastic Bake Along hosted by Tracy @itsatsweetday. This time, Kathy was choosing the recipe, and it was whole grain bread! Yum! You can find the recipe here on Tracy’s blog. As you may know, I am french and of course I love bread!

I didn’t really have access to all the ingredients that Kathy listed, so I kind of improvised! I decided to make my bread using flax flour and white flour, and I added in some sesame and poppy seeds as well. I used my Thermo to mix in my dough, then kneaded it.

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It was quite dense so didn’t rise as much as normal bread would but I didn’t really mind. After I baked it, it was really nice, maybe not as fluffy as your usual bread but still super tasty!

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It’s really lovely toasted and I am going to enjoy eating it this week for breakfast, with some homemade blackcurrant jam my nana sent!

If you are interested in participating, contact Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks participating in the Fantastic BAL

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Fantastic Bake Along – Quiche Lorraine

FantasticBakeAlong

Happy Saturday everyone!

Like every month, I’m participating in the Fantastic Bake Along hosted by Tami @tanglewoodknots and Tracy @itsatsweetday. This time, I was the one choosing the recipe! Yay! You can find the recipe on Tracy’s BAL post here or on my blog here.

I’ve already written about the quiche I made last week but I’ve also been making smaller versions to bring to work, using a muffin tray.

Those are delicious and they freeze super well! I was very excited to chose the recipe for this month and I hope that you guys enjoyed my recipe 😊

If you are interested in participating, contact Tami or Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks participating in the Fantastic BAL

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Quiche Lorraine recipe – with pastry from scratch!

Happy Wednesday my lovely readers!

I hope that those of you living in the U.S. had a great 4th of July! Here is Australia it was business as usual.

Recently with some of my colleagues we were talking about cooking lunches to bring to work and I mentioned that I make savoury cakes and quiches during the weekend, freeze them and then bring them with me. I got asked then if I buy my pastry frozen, because they thought that making pastry was quite hard! So I thought that I would share with you my super easy quiche pastry so that you can also make your own quiches from scratch (I also gave my colleague the recipe, everyone deserve to eat some yummy homemade pastry!).

Preheat your oven to 180°C (356°F).

You will need for the pastry:

  • 75 g butter (you can also use margarine)
  • 150 g plain flour
  • 50 g water (50 mL)
  • salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a quiche tin (I roll my pastry on a sheet of baking paper and use it to line the tin, it makes it easier to clean!). Trim your pastry and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

  • 150-200 g of bacon bits
  • 4 eggs
  • 100 g of thickened cream
  • 50 g of milk (50 mL)
  • block cheese (you can use gruyere or Swiss cheese too)
  • salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

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Enjoy! You can make those in muffin trays as well (for bite size quiches) and they freeze really well if you fancy bringing them to work for lunch! Let me know what your favourite work lunch recipe is in the comments and tell me if you make this quiche, I’d love to hear about it!

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Fantastic Bake Along – Pizza party

FantasticBakeAlong

Happy Saturday everyone!

Once again I am tuning in for the Fantastic Bake Along hosted by Tami @tanglewoodknots and Tracy @itsatsweetday. I pinched the logo from Tracy’s website, I hope it’s okay with you Tracy I just love it! This time, Brenna chose the recipe, dough for a pizza party! You can find the recipe on Tracy’s BAL post here.

I have actually made two very different pizza from this recipe, and both were delicious (I obviously only had one of the two, but my husband said his pizza was great and it did smell delicious).

So, first I made the dough for the pizza. The recipe was super easy to follow and only took about 10 minutes. Then I proofed the dough for slightly longer than the recipe called for (I did 1h instead of 20 min).

You might be wondering why my mixing bowl is on top of another container, well that’s my trick for proofing dough in winter. I boil water and put it in an insulated container, with my bowl on top so that the dough is on top of a warm surface, which make it raise better. It works the charm, even when it’s cold!

Then it was on to rolling the dough out and topping it.

The pizza on the left is my actual pizza. But why is there nothing on it? Because I wanted a white base pizza topped with fresh ingredients! Here are the pizza after cooking

I personally really enjoy a pizza with fresh ingredients, I just love the contrast between a nice warm and crispy crust and the freshness of tomatoes, mozzarella and basil! yum! Dylan had tomato base, bacon bits, mushrooms and cheese and it looked pretty tasty too!

I can’t wait to read about everyone else’s pizza, I hope they have been as successful as mine!

If you are interested in participating, contact Tami or Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks participating in the Fantastic BAL

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May wrap up

TGIF! And I am on mini holidays too for a week 😊

My hubby and I are going to spend a week in Melbourne (in Australia, not the US!) where he will start working towards the end of the year. I’ve never been there but I’m really excited as I got told that the food and coffee down there is amazing! I’m also pretty excited because they have real winters and I will be able to crochet and knit heaps of wearable things once we move there. If you have been to Melbourne or live there, do you guys have any suggestions for good yarn shops? I might as well go and visit a few!

Anyway, I just wanted to do a quick recap for May. I actually did not finish many things in May but the ones I finished were pretty big (except for Yoda, he is tiny)!

I think that starting and finishing a blanket in a month (actually more like 3 weeks) is a record for me, I’ve never done a blanket that fast! The cross stitch was also the longest of the year, look at all this beigy/brown! And I even got some sewing done, talk about multi crafting 😂 I also tested a great bikini top pattern from Oceans Originals but I can’t show you anything yet, patience!

I also dug out a few projects and I am working hard to get those finished in June!

I’m actually not sure why I’m doing so much needlework considering it’s winter! What I am thinking, I wonder?

I also did some baking in May, and I participated in my first Fantastic Bake Along! It was great and I can’t wait for the June one.

So, my plan for June is to finish knitting my socks, hopefully find some time to read more  (maybe on the plane) and get back on track for my LOTR blanket.

What have you been up to during May? Do you also have a huge list of projects you’d like to start/continue/finish in June?

Have a great weekend!

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WIP Wednesday – Gandalf’s pipe and madeleines

Happy Wednesday readers!

I have taken back to my LOTR crochet along now that my ripple blanket is almost done (2 rows left, yay!). I have made a start on Gandalf’s pipe, and here is what it looks like so far.

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I’ve also been baking today, I made a fresh batch of madeleines using my nana’s recipe and they were delicious!

It was actually quite funny because I was using fresh eggs that a friend brought over and the madeleines turned out so bright compared to usual! I even though something was wrong before I realised what was happening 😂

If you are interested with the recipe, I’ll post it next week, just let me know in the comments 😊

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Fantastic Bake Along – Double Dipped Fried Chicken

Hello readers!

Once every three weeks, I will now be participating in the Fantastic Bake Along hosted by Tami @tanglewoodknots and Tracy @itsatsweetday. This time, Tracy chose the recipe, a double dipped fried chicken. You can find the recipe on her post here.

So I set out to make this delicious looking chicken for dinner, first I had to mix the dry ingredients and the wet ingredients together. I used moroccan spice mix instead of paprika as this is what I had already in my cupboard.

Then the coating began. I used cut chicken breast, as I thought it would be easier to eat with the meal I had in mind. The I gently fried my chicken until lightly golden.

And hop! In the oven! Because my pieces were smaller, I baked them for 40 minutes, and they were perfectly cooked through. But in the mean time, I also set out to make the other part of our dinner: a udon noodle soup. It was the first time I made one but it was super easy and I’ll probably make it again. I prepared a broth using garlic salt, chicken stock and ginger. I brought it to a boil and then reduced the heat immediately to infuse the flavours. Then, I added pieces of scrambled egg, buk choy and udon noodles and cooked them in the broth for 5 minutes.

And there is was! Delicious fried chicken and udon noodle soup!

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If you are interested in participating, contact Tami or Tracy and you can also follow my Pinterest board where I will be adding all the recipes for the Bake Along.

Please also check out the other amazing bakers/cooks participating in the Fantastic BAL (I’ll edit this as the posts are released).

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