Post Script: Poh Bakes 100 Greats – Poh Ling Yeow

Poh Bakes_CVR

Poh Bakes 100 Greats

Poh Ling Yeow

Murdoch Books

ISBN: 9781743366264

 

Description:

‘I love baking so much I’ve been known to park myself in front of the oven to watch a cake cook, like television.’

 

Poh first fell in love with food by learning to bake as a nine year old – she remembers vividly her mum showing her the art of folding flour into her first sponge cake ‘just like so’ and the skill in lining a tin meticulously. Now, years after Poh’s meteoric rise to fame through MasterChef, and hosting her own television shows, Poh’s Kitchen and Poh & Co, she returns to her roots, with wooden spoon and mixing bowl in hand. Poh owns and runs Adelaide destination cafe and bakery Jamface, with her bestie, Sarah. She describes the Jamface baking philosophy as the love child between a Parisian patisserie and the Country Women’s Association. Here, she shares recipes for 100 of her favourite baked delights.

 

So take the afternoon off, fire up the oven, and join Poh in the meditative process of baking something truly great.

 

My View:
I think this has to be one of the best all round, accessible baking books of the year. It includes chapters on:

  • Savoury Starters
  • Bake Sale Beauties
  • French Fundamentals
  • Sweetie Pies & Tantalising Tarts
  • Oldies But Goodies
  • Thrills & Frills
  • Adventure Bakes
  • Trusty Tea Cakes
  • Must Knows.

 

Included in the 100 recipes are some of my favourite foods including:

*Hummingbird Cake

*Coconut Ice

*Pecan Cinnamon Scrolls

*Basic Nut Praline

*Bienenstich –Bee Sting Cake

*Turkish Delight

*Brioche Buns

*Baked Camembert with Thyme, Garlic & Red Wine

*Hero No Need Crusty Bread

*Smoked Salmon & Zucchini Slice….

 

And many many more. I am sure you will find your new favourite in this book J

 

PS and there is even a recipe for your favourite pet!

 

 

 

For the Baker In Your Life

Soulful Baker

Soulful Baker: From highly creative fruit tarts and pies to chocolate, desserts and weekend brunch

Julie Jones 

 Jacqui Small

Murdoch Books Australia 

ISBN:9781911127246

 

Description:

From apple rose and plum and frangipane tarts, to lemon madeleines and muddle cake, trampoline bread and grissini to chocolate ganache, delizia di limone to banana, pecan, and chocolate muffins and fluffy pancakes, this incredible bake book has all the recipes you need to create something beautiful, imaginative and impressive. Whether you’re making pies or cakes, bread or brunch, this stunning book is full of recipes that bakes that feeds your soul as well as your stomach.
Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time and now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf!
Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie’s secret ingredient – love.

Across the 175+, heavily illustrated pages, you’ll find chapters on:

Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques
Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time
Bread and Yeasted Dough, with trampoline bread and grissini
Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache
Desserts, with delizia di limone and a meringue sharing nest wreath
Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.

 

This is the ideal Christmas present for the baker in your life – regardless of their skill level they will find something in this recipe book that they can conquer and share with those they love, because isn’t that what baking is, sharing food made with love, for those you love? That’s how it works for me anyway. 🙂

And this book is gorgeous!  I love the images (even if you don’t bake you can sit and ohh and ahh at the wonderful creations within this book), and creations/work of arts they are!  Buy this for yourself or for someone you love and get baking today 🙂

 

**I look forward to sharing a few of the recipes and the glorious art that is the finished product, with you soon.

 

 

Lemon Tart – BakeClass – Anneka Manning

When I first got the BakeClass cook book I was attracted to the picture and recipe for Lemon Tart, I just needed an excuse to make it. As the lemon tree is  offering up a few lemons at the moment and with visitors coming over for dinner I thought this is a great opportunity to try this recipe.

 

I made the sweet shortcrust pastry in my food processor – so easy and quick.  Next bake blind – then pour the lemon mixture in and finish cooking- easy- and the taste – tangy lemon – perfect with cream or vanilla bean ice cream.

 

Lemon Tart

Lemon Tart

Dried Cherry and Chocolate Hot Cross Buns -BakeClass – Anneka Manning

BakeClass Cover_Jacket

Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).

Dried Cherry & Chocolate Hot Cross Buns
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible! (p.247) 
Preparation time: 25 minutes (+ 1½ hours proving time) Baking time: 25 minutes
750 g (1 lb 10 oz/5 cups) bread or pizza flour
55 g (2 oz/1/4 cup) caster (superfine) sugar
14 g (1/2 oz/2 sachets) dried yeast
11/2 teaspoons mixed spice
11/2 teaspoons ground cinnamon
1 teaspoon salt
150 g (51/2 oz/1 cup) dried cherries (see Baker’s tips)
75 g (21/2 oz/1/2 cup) currants
435 ml (151/4 fl oz/13/4 cups) milk
60 g (21/4 oz) butter, cubed, plus extra, to grease and serve
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
100 g (31/2 oz/2/3 cup) chopped good-quality dark chocolate
Flour paste
75 g (21/2 oz/1/2 cup) plain (all-purpose) flour
75 ml (21/4 fl oz) water
Glaze
55 g (2 oz/1/4 cup) caster (superfine) sugar
2 tablespoons water

1 Put the bread flour, sugar, yeast, mixed spice, cinnamon and salt in a large bowl and mix to combine. Stir through the dried cherries and currants.
2 Heat the milk and butter in a small saucepan over medium heat until the butter has just melted and the milk is lukewarm. Whisk one of the eggs with the vanilla and add to the milk mixture. Whisk to combine. Add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
3 Turn onto a lightly floured bench top. Knead for 8–10 minutes or until smooth and elastic. Lightly grease a clean large bowl with a little butter, add the dough and turn to coat the dough. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.
4 Line a large baking tray with baking paper. Punch the centre of the dough down with your fist. Turn onto a lightly floured bench top. Knead for 2–3 minutes or until smooth. Knead in the chocolate. Divide the dough into 12 equal portions. Roll each portion into a ball and place on the tray, allowing room for spreading. Cover with a damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until almost doubled in size.
5 Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Meanwhile, make the Flour paste. Combine the flour and water in a bowl and beat with a wooden spoon until smooth. Spoon into a small plastic bag.
6 Whisk the remaining egg and brush the tops of the buns with it. Snip a small hole in the corner of the plastic bag containing the Flour paste and pipe crosses on the buns.
7 Bake in the preheated oven for 25 minutes or until the buns are cooked and sound hollow when tapped on the base.
8 Meanwhile, make the Glaze. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved and simmer for 1 minute. Transfer the hot cross buns to a wire rack and brush the tops with the glaze. Serve warm, spread with butter.

Dried cherry and chocolate hot cross buns

Baker’s tips
Dried cherries are available at selected supermarkets, delicatessens, grocery shops and specialty food stores.
You can replace them with good-quality dried cranberries.

These hot cross buns are best eaten the day they are made. To freeze for up to 3 months, wrap in plastic wrap and seal
in an airtight container. Thaw at room temperature.

Post Script: BakeClass – Anneka Manning

Start a family tradition today!

BakeClass Cover_Jacket

BakeClass
Anneka Manning
Murdoch Books
Allen & Unwin
ISBN: 9781743365717

Description:
An essential baking book that progressively builds the home cook’s skills and confidence through technique-based lessons and delicious recipes.

Take a personalised master class with baking expert Anneka Manning.

Whether you’re a beginner or already baking with confidence, Anneka will guide you through a unique step-by-step lesson sequence to help you master the 10 fundamental mixing methods that provide the foundation for all baking recipes.

This must-have reference features over 90 sweet and savoury fail-safe recipes that will build your know-how and confidence in a progressive and practical way, and help you become the baker you want to be.
My View:
Why do I bake? I enjoy the process, I enjoy creating something from a list of ingredients. I like to share the creations with people I love, I want control of the ingredients that go into the food I eat – no artificial colours, artificial flavours, preservatives, Trans fats or gums or fillers in the food I prepare. I decide how much sugar and salt I include. I decide the type of flour I use.

Cooking and in particular baking brings people together. I love it. I share the results of my baking often. Sometimes I give it all away. It I gives me such a wonderful feeling. If you feel the same – then this book is for you! Step by step, method by method there is something here for all to make and share and give away. These recipes are so easy – I have already made the Zucchini and Pistachio Loaf – even my zucchini hating husband enjoyed this, the Chocolate and Walnut Fudge Cookies are divine (my daughters tell me this!) the Date and Orange Loaf is perfect for a picnic (again ask my daughters) and the Pecan and Cinnamon Oat Biscuits are perfect to share around the office.

There are so many evocative memories in this recipe book- whose grandma made them macaroons? Or sponge cakes or Berry and Coconut Slice? Or meringues? You too can take on these cooking traditions with the aid of this book or create your own traditions. The recipes are so easy – and instructions are by methods, personally I prefer the measure and mix or food processor methods but I am happy to make any of the recipes here – the instructions and so clear.

Start a family tradition today!