father’s day breakfast buns

What do you love?

I love breakfast. I love coffee. I love family. I love eating, I love food.

I love sunsets, especially ones shared with friends. Especially ones from my own porch. (They’re beautiful!)

I love winter. I love socks. I love loving stuff, getting so uncontrollably, jump-up-and-down-in-your-chair LOVING stuff. Being so excited by something you literally cannot control yourself. I love uncontrollable laughter with friends.

I love reading. I love writing.

I love baking and cooking. I love sharing, especially something I’ve made, with other people. I love giving.

This week, I got uncontrollably excited about the Melbourne Writer’s Festival. I started reading a book I bought there (I currently have four books I’m juggling, five if you count the Bible. Not that you wouldn’t – it’s just that it’s always being read in some capacity:). I finished writing my essays and drank surprising amounts of coffee (surprising considering the amount of stress I put myself through with those essays). I watched several sunsets from my porch, one from my lecture hall and one in my rearview mirror. I celebrated socks by wearing two pairs at once at the start of spring, the end of winter but still a pretty good season.

I gotta say, I pretty much love all seasons. For different reasons.

This week, I heard about some things that other people love. What other people do in their everyday lives that expresses their love for something bigger than themselves. I gave a piece of myself in the form of a poem. I got a stir in my belly that warned me of getting stuck in a rut.

And I baked breakfast buns for my family for Father’s Day. I didn’t get to be at home for as long as I’d have liked to, but I was there for long enough to make and enjoy these immensely. I’m hoping the next time I try, they’ll rise a little better, though.

What do you love?

Lemon Raspberry Breakfast Buns

Adapted from Joy the Baker

 

So, my yeast wasn’t exactly alive. Not quite dead, but I couldn’t make it into the scrolls that the original recipe requested, so I rolled it out as best as I could and cut it into rounds and we ate it that way. It was still delicious, and I’ll put in instructions for both ways.

1 cup milk

2/3 cup sugar

1 pkt active dry yeast (1 1/2 tbsp)

1/2 cup (110g) butter, room temperature)

2 large eggs

1/2 tsp lemon zest

1/2 tsp salt

4 1/4 cups plus 1/2 cup plain flour, plus more for sprinkling

For the filling:

1 heaping cup fresh raspberries (or frozen, not thawed, unless you’re making buns not scrolls) (I used a mixed berry mix because that’s what we had)

1/3 cup plus 1/2 cup sugar

1 tsp cornflour

1/4 cup butter

 

Warm the milk to just under body temperature (in a saucepan or in the microwave). Pour it into the bowl of a stand mixer. Stir the sugar and yeast into the warm milk and leave it to froth if you like, but you should probably know if your yeast is alive. (HINT, HINT).

Add the butter, eggs, lemon zest, salt and 4 1/4 cups flour. Beat on low speed for a few minutes, then scrape down the bowl and mix again for a few seconds. Now you can use a dough hook, if you have one, and mix on medium speed for ten minutes, or take out the dough and knead it for the same amount of time. Use the 1/2 cup of flour, plus more if needed, to sprinkle on your kneading surface. It should be soft and slightly sticky.

Place in a large, oiled bowl and cover with plastic wrap. Place either in a warm place for 1 to 1 1/2 hours or in the refrigerator overnight.

If you left it in the refrigerator, take it out for half an hour while you do this next bit.

Grease a 9×13″ pan or line two baking trays with baking paper and set aside.

Combine raspberries, 1/3 cup sugar, lemon zest and cornflour and set aside. If you’re making the scrolls, brown the butter in a saucepan and set aside.

Roll out the dough. If you’re making buns, preheat the oven to 200 degrees celsius, and roll the dough out to about an inch or so thick and cut out 2″ rounds. Place on the baking trays and bake about 20 minutes. Serve with the butter and raspberry mix scattered over.

If you’re making scrolls, roll it out to about a centimetre. Brush with the browned butter and scatter the raspberry mix all over. Sprinkle 1/2 cup sugar over and carefully roll the dough and filling lengthways into a log.

Slice it into inch thick rounds and nestle into the baking dish. Cover with a tea towel and let rise another hour in a warm place.

Preheat oven to 200 degrees celsius and bake 20-25 minutes, until the filling is bubbling at the edges and the tops are golden brown. Let cool about half an hour and then gobble them down with your family.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

raspberry olive oil muffins

My boss has these muffins that he makes and they’re really popular. You make them in a texas muffin tin (extra large… yum…) and they’re made with oil and they have berries in them (yeah.. I am so articulate today.) And they’re amazing! So I wanted to recreate them for snacks because I get hungry at uni and if I get hungry and I don’t have food on me I’ll buy something unhealthy because I’m shopping while hungry. Not a good idea.

So I looked on my favourite baking sites and found this recipe by Smitten Kitchen, so I decided to make a control batch before I changed things up a bit. Well, controlled by raspberries. I do love me some raspberries.

The thing about baking when you have a bunch of assessments to do is that it’s procrastinating, and I didn’t want to do that so I studied for a bit and then made these and then… failed to study more because it was late by then and I scarfed down a muffin even though I really shouldn’t eat that late at night (especially sweet things). Then I procrastinated a bunch more on the internet.

Then, a week later, I wrote this. Then, two days after that again, I’m posting it. I’m sorry I’m such a busy, frazzled person. I made you muffins. Eat them.

Olive Oil Muffins

Adapted from Smitten Kitchen

Ok, so as I said, I made this as a ‘control recipe’ that was no where near controlled. I swapped in some almond meal, I didn’t use sliced almonds, I added raspberries. They were still delicious. There will be more muffins soon. Just let me finish my essays.

1 3/4 cup plain flour (I swapped in 3/4 cup almond meal for flour)

2 tsp baking powder

1/2 tsp salt

1 cup sugar

4 large eggs

2 teaspoons orange zest (I used the zest of one orange)

2 teaspoons lemon zest (I used the zest of one lemon)

2 tablespoons balsamic vinegar

2 tablespoons milk

3/4 cup extra virgin olive oil

2/3 cup sliced almonds, toasted (I used about a cup of whole almonds, blitzed them in the food processor, toasted them and then blitzed the big bits again. It wasn’t ideal and I’ll probably do it differently next time.)

about a cup of frozen raspberries

icing sugar, to sift over

Preheat oven to 180 degrees Celsius. Spray a 12 hole muffin pan with canola spray and dust with flour. Set aside.

Whisk together flour, almond meal (if using) baking powder and salt.

Using an electric mixer, beat the eggs, sugar and zests until they are really light and fluffy. Beat in balsamic vinegar and milk.

Pour the olive oil in a thin stream as you beat. Crush the sliced almonds as you add them or just dump the blitzed almonds in. Gradually fold in flour mix with a spatula just until incorporated.

Fill each muffin cavity almost to the top with mixture. Crush some raspberries into each muffin and stir in with a fork.

Bake 20-25 minutes. Cool 5 minutes in tin, then on a cooling rack. Eat one asap, but be careful, they’re fragile. Sift icing sugar over and serve with butter.

procrastabaking

I started uni again a couple of weeks ago and just after I started, I discovered this youtube channel and stopped studying before I started.

That’s not entirely true. My general dispensation to stay inside and read, combined with my intense nerdiness which means I geek out over textbooks (textbooks. Not even awesome soon to be published by favourite author who’s going to sign all the first printing of his new book books but textbooks. NERD ALERT) combined with the terrible weather combined with OH MY GOODNESS ALL MY CLASSMATES ARE SMART I NEED TO PROVE MYSELF ness means I still study. But still, I procrastinate. Not only by watching youtube videos but also by baking.

Unfortunately, I seem to be much more able to convince myself not to bake than not to watch youtube (here’s the probable reason why) but fortunately, when I do bake, I make some pretty awesome things.

Like these rolls.

They’re adapted from the most popular recipe on Joy the Baker, Cinnamon Sugar Pull-Apart Bread, but I made the dough into rolls because I don’t own a loaf pan. Also because I knew that cream cheese glaze would work on cinnamon rolls. Because I still had some left over from when I made carrot pineapple cupcakes.

These were amazing. They are best eaten straight out of the oven, with or without the cream cheese glaze on top (alternatively, for a more complementary cream cheese glaze you can blend the cream cheese with icing sugar and milk until it’s silky smooth and drapes well over the buns.)

This is the song I was listening to when I made the buns:

I freaking love this song!!

And the one I listened to as I ate them:

Clearly I still have some issues to do with procrastination (and perhaps vlogbrothers…) but I have to say, it’s true that when I have to do something, like for uni, I procrastinate, whereas when I do it just for fun, it tends to happen a lot faster. And so I just have to pretend I’m not going to uni and not getting anything for this assessment that’s due in two days, and it’ll happen really quickly! Yay!

It’s been 21 days since the project started and there are some updates, but I don’t want to post twice in one day so you’ll have to wait until an as yet undetermined date. DFTBA.

UPDATE: I wrote this the day the first project incarnation was supposed to “end” but I’m posting it now. Please don’t hate me. The project is failing miserably but I’ll write more later.

Cinnamon Buns

Adapted from Joy the Baker

2 3/4 cups plus 2 tablespoons plain flour

2 1/4 tsp active dry yeast

1/2 tsp salt

200g unsalted butter

1/3 cup milk

1/4 cup water

2 large eggs

1 teaspoon vanilla extract

FILLING:

1 cup (approximately) sugar

2 tablespoons cinnamon

pinch nutmeg

 

Whisk together 2 cups of the flour, yeast and salt and set aside.

Whisk together the eggs and set them aside.

Melt the butter with the milk in a saucepan. Let it cool slightly and add the water. Cool so it doesn’t kill the yeast (about room temperature is fine).

Make a well in the dry ingredients and add the milk mixture. Mix it together, then add the eggs and mix them in. Mix until it’s all incorporated, then add 3/4 cup flour and mix until that’s incorporated.

Place the dough in a large greased bowl and cover with plastic wrap or a tea towel. Leave in a warm place until doubled in size, about an hour.

*At this stage, you can refrigerate it until morning.

Deflate the dough (if you’re taking it from the fridge, just leave it out for about half an hour first) and knead in 2 tablespoons of flour. Let that sit for five minutes.

Meanwhile, whisk together the sugar, cinnamon and nutmeg. Melt the butter. Butter a large baking dish. (Do this. I didn’t. Do.)

Now, roll out the dough until it’s about 50cmx30cm. Brush it with the melted butter, then scatter the dry filling ingredients all over it. Roll it up into a log and slice into thick rounds. Arrange these on the baking tray and let rise another half hour or so. You can preheat your oven now to 180 degrees C.

*Alternatively, at this point I refrigerated my buns overnight. I let them sit for half an hour in the morning while my oven was preheating, and then…

Bake the buns for about half an hour, until deep golden brown. Share with your housemates. I said share! I know it’s difficult. Do it.

 

 

 

hungry girl lunch

Today I got up fairly early. I have gotten up earlier, and on a regular basis, but today was slightly different. I’d stayed at my sister’s because I had an exam today. My last.

Yay! No more uni for five weeks!

So, today I had an exam. Then I had some errands to run – tickets to pick up, spare tyres to order, you know, everyday stuff like that. (not mentioning that it’s the second spare tyre I’ve had to get in the past couple of months. Me and my car, we’ve had some ups and downs.)

ANYway, by the time I got home it was past one, and I hadn’t eaten since seven. I’d had two coffees, but coffee does not a meal make. Well, maybe breakfast sometimes. Anyhow, I had this plan to fry some eggs and eat them on toast with butter and cheese. I was so hungry and so ready to eat but then I remembered that our stove blew (it’s electric. Luckily the oven’s still ok, otherwise I’d be going stir crazy).

Anyway, I wanted eggs. And carbohydrates. And cheese. And when I thought about it, some mustard, salt and pepper, tomato wouldn’t go astray.

So, taking inspiration from The Pioneer Woman and Smitten Kitchen, I made a miniature strata for lunch.

Take a ramekin and rub it with butter. Lots of butter, if possible.

Tear up some bread (turkish bread is really nice…I used bread from the bakery0

Add some cheese and tomato.

Some more bread and cheese

Now crack two eggs in a bowl (I did one, but then added another later)

Add some dijon mustard…

Salt

and pepper

and milk

Whisk and pour over the bread

Crumble some cheese over the top and bake for about twenty-five minutes in a 180 degree oven

Try not to burn your mouth!

happy mouth breakfast – a five am moment

This morning, I had a proper Sunday weekend breakfast.

Here’s what I did. I sauteed an onion, a couple cloves garlic, some green capsci and one very small potato in butter and olive oil. (Mmm, smell that garlic!)

Place that one aside for later.

I then used the same pan and melted some more butter, added cream and reduced it a little. I stirred in a handful of baby spinach (I heard someone kinda likes baby spinach… just a little… I’ve been CRAVING greens the whole week) and cracked an egg in, to poach for a couple of minutes. (Idea from NY Times via… someone? I can’t remember who posted about this! I feel it was a passing mention.. sorry!)

While that was going on, I made coffee, in my coffee bowl. It’s really nice to drink coffee out of a bowl, you know? Mine’s actually a ramekin I got from Spotlight. I feel it will become a large part of my future. I’m totally sitting here, sipping hot chocolate out of it RIGHT NOW.

Mmm. Chocolate.

Now put the cream sauce with spinach and poached egg in the same bowl as the ‘breakfast hash’ (thanks Joy the Baker for the idea!), add a couple spoons of yoghurt to the mix (Greek style being my favourite and a perfect accompaniment, I have to admit. I don’t think any other flavour would be right. But hey, your choice:) and when you take your first bite, don’t be surprised if you have a foodgasm.

Oh my giddy aunt.

Now, to be honest, I didn’t eat this at five am. I didn’t even get up at five am. It’s doubtful you’ll ever see me up at five am unless it’s absolutely necessary. But a five am moment is when you create your day. When you sit down to your breakfast and you are proud of what you are eating because it’s organic, local, good for you and most importantly, delicious.

I have never understood people who don’t eat breakfast. If I don’t eat breakfast, everyone within a ten metre radius knows it because my stomach announces it to the world about an hour after I’m up. A delicious breakfast is the perfect way to start the day. Most of the time, I’m in a rush and so I have a bowl of muesli (the only cereal I eat. And the only pre-made muesli I’ve bought that I’ve liked is Carman’s. Just saying.) or some toast and a coffee. And only the coffee if a)I have time and b)I know I won’t be getting coffee where I’m going. I get it free at work, see, and I figure the less I drink, the better it is for me. It’s a treat. A daily treat, yes, but a once only daily treat.

five:am yoghurt is the brand I bought most recently, and the write-up in Epicure was why. I wanted to find out more so I read this article, but the basic scoop is that five:am yoghurt is made from organic milk and comes from farms that are free from pesticides, herbicides, hormones and antibiotics. The yoghurt itself is free from gluten, gelatin, preservatives and starches and has no artificial colours, flavours, stabilisers or sweeteners.  It’s absolutely amazing. My breakfast was a party in my mouth, I’m telling you. And made all the better knowing that the owner of five:am yoghurt has a background in sustainable packaging. Yays!

Make yourself some awesome breakfast this week. If not for you, then for me. Please?

Party for One Breakfast

1 small brown onion, peeled, halved and sliced thinly

2 cloves garlic, minced

2 tablespoons butter

1 side of a small greed capscicum, diced

1 small washed potato, sliced thinly

1/2 cup cream

handful washed baby spinach

1 large egg

2 tablespoons yoghurt

Saute the onion and garlic about a minute in 1 tablespoon butter. Add capsci and potato and fry about five to ten minutes, until the potato is tender.

Scoop into a bowl and set aside.

Melt remaining butter in the same pan. Add cream and simmer a few minutes, reducing the cream. Stir in spinach and crack in egg. Carefully ladle some of the cream over the top of the egg and poach about three minutes.

Slide spinach and cream with egg onto the hash mixture. Add yoghurt and enjoy.