Cumquats and Bakewell Tart

First of all, let me thank you all sincerely for the kind words of encouragement. I really appreciate it, and although I don't say it enough, please know that I am very grateful of all the support and readership I have received in the past year. I could not remember when I started blogging---perhaps my one year blog anniversary is long over, perhaps not, and even though to check is as easy as a mouse click, I could not be bothered.

I have never been the sentimental type, I think; and even though I reminisce a lot about past experiences, I tend to spend more of my time on thinking about the future. Speaking of which, in my excitement to announce my plans, I forgot to mention that I am not selling at the markets as yet. I am very grateful for all the expressions of interests, and I will keep all of you updated through this blog.


As I have only been baking to test recipes for the business this past month, I welcomed this the June Daring Bakers Challenge with wide open arms. Still, the anticipation of being able to make something different did not stop me from leaving it to the very last minute.


The Bakewell tart consists of a sweet shortcrust base, a jam/curd layer, and a frangipane filling. I've never made it before, and the shortcrust pastry is different from the sweet pastry base that I normally use for baking, thus I was curious on how it would turn out. I was very pleasantly surprised by how pliable and how easy to handle the raw dough was. Baked, it was arguably the best part of the Bakewell tart-- tender, crumbly and slightly savoury; beautiful even when unadorned. It is a recipe that I'm definitely keeping.

Since I have been buying kumquats by the truckloads this winter---so fascinated I am by their sweet skin and bitter flesh, and their versatility---I decided to use it to make a curd and confit to go on the Bakewell tart. I also decided to experiment a little with their presentation. Those who know me would know that I am not so good when it comes to plated desserts. So the best way to go about it is just to keep practicing until I get better.



The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

As you can find the recipe for the frangipane and the shortcrust pastry from Jasmine's and Annemarie's blogs, I am not going to include it here. I will, however, give you the recipes for the confit and the curd. Feel free to substitue any citrus fruits you can find.


Kumquat Curd
makes 180ml
from Christine Manfield's Desserts

3 large egg yolks
50g caster sugar
55g kumquat puree
63g unsalted butter

Wash kumquats and remove stalks. Puree, whole and unpeeled, in a blender. Strain. Whisk yolks and sugar until pale. Add puree, and whisk over a bain marie until thick. Add butter piece by piece, whicking to incorporate. Remove bowl from heat and store in a covered container until set and firm.


Confit Cumquats
adapted from Australian Gourmet Traveller September 2008 issue

200g cumquats, washed and stalks removed
100g caster sugar
1 cinnamon bark
1 1/2 teaspoon anise

Prick cumquats with a fork, and combine all ingredients in a saucepan and bring to boil. Turn down heat and simmer for about 25 minutes, or until tender and transluscent. Cool, and store in the fridge in an airtight container.

Daring Bakers May: Strudel!!

Okay. So here it goes.

I know I have been missing from my blog for quite some time. I also have not left as many comments on your blogs. For this, I apologise. I'm there, always, but these days time seem to be getting shorter for me, and before I knew it, it's already time for bed.

Now, I've kept the reason for this under wraps for a few months---except from a couple of fellow bloggers, mainly because I did not want to jinx my chances, and I did not know how things are going to pan out. A few months ago, I left the hospitality industry completely. The hours just do not agree with me anymore, and with restaurants closing down/cutting back on staff due to the economic recession, even if I had managed to get a job at a restaurant somewhere, it would mean that I would have to work longer hours for lower pay. Not that I am afraid of hard work, mind you, but I had to make a choice between a job in patisserie, and seeing J on a regular basis (we don't live together) and keeping the relationship together. I chose the latter.

Besides, working to recreate other people's visions and ideas has never been what I saw myself doing in my future. I have always wanted to do my own thing in patisserie, even right from the start. But I had no idea it was going to have to happen right now.

When a door closes, another one opens. I have no passion for my day job, and I don't see myself being at it for very long. So I toyed with the idea of having my own little venture, just as a daydream at first, and then evolving into something that I could almost see in front of me. And best of all, I could actually see myself very clearly in that dream.


And so, I did all the necessary research and came up with a decision. I am going to have my own business. It is only something that I will do on the side-- working from my home kitchen, selling once a week at the weekend markets, making small but high-quality batches using the best locally-sourced ingredients-- but which I hope to expand into something a lot more.

Now, I am far from being the most experienced pastry chef around, and some of you might start to think: who does she think she is, attempting something like this when she's only had a couple of years of experience in the food industry?

Well, you know what, I thought that too at first. But now I trust the feeling in my gut a lot more. And I believe that if you have an idea of what you want, if you could see how it would work, that maybe you don't get it right the first time, but you will get there eventually. Much like cooking and baking, no?

And so I spent a fair amount of time researching this and that, testing recipes, and getting my kitchen registered. Yes, you actually have to register your kitchen with your local council here in Australia if you want to operate from home, and get the health inspector to come check it. Among the requirements are 3 sinks (one for hand-washing, one for rinsing and one for sanitising, and I haven't even gotten to the food prep sink yet), which I passed with flying colours thanks to the Smeg dishwasher that came with the apartment; non-permeable surfaces (no wood), and separate equipment for home and business. I have never been more thankful of my contemporary kitchen, and instantly dismissed all former thoughts of having a rustic looking, cozy one instead.

And so she came on Wednesday, the same day of this month's DB challenge posting---which half explains why I couldn't post until now, and I'll explain the other half later, because I insist that no one uses the kitchen for the whole day for anything at all. J, who came to help me whip the apartment into shape, had to settle with microwave soup for lunch, girlfriend-of-the-year that I am.

And she passed it!! So $700 later ($500 of which I will pay tomorrow), my kitchen will be fully registered for a year. Yup, you read that one right, I have to do this every year. And I thought home-based businesses are supposed to cost nothing at all to set up.

So this would mean that from now on I would be eligible to sell my products at any markets across Victoria---after the application of a Temporary Events Permit to whatever council the market is under, of course, but that is another story---and that I can legally make stuff to sell from my home kitchen!! Woohoo!!

It may not sound like a big deal, but I really need to work from home in to make any minimal profits at all, and since renting a kitchen space would cost around $60/hour, let's just say that I am over the moon that my kitchen's been approved.


After the health inspector's visit, I had a 3kg order of biscotti to do for 6 people, my first 'big' one so far. I know it sounds like nothing compared to the quantities a commercial kitchen produce on a daily basis, but I had to do all 3kg of it on my little bench-top stand mixer, using only 2 oven trays (I have yet to purchase more equipment). Now since we all know that biscotti are baked twice, the whole thing took me quite some time to finish.

In the end I got to making the strudel on Sunday, and since we are approaching winter in the Southern Hemisphere, I wanted to make it rich, warm, and comforting. Like a good boyfriend.

One of the things I love about the cold weather is the variety of seasonal produce that results from it. Chestnuts, a rarity in the tropics, were going for a cheap $8/kg at the farmers' markets. I thought back to just a few weeks ago when they were twice that, and I just had to buy them. I bought a few varieties of apples too---Braeburn, Granny Smith and Red Splendour---since they were in season, and since I was very much mesmerised by Erica Bauermeister's addictive and wonderful book 'The School of Essential Ingredients'. If you haven't read it, please, run out and get a copy now, for I have never read anything better.

So, after much digression, I chose to make two fillings for my strudel: Apple and Chestnuts; and Apple, Sultanas and Almonds. But instead of putting the apple cubes in the dough raw, I decided to saute them in butter and brown sugar until caramelised but are still firm enough to keep their shapes during the 30 minute baking time.

I still cannot make up my mind which filling I like better, so I guess I'll just have to keep trying.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Salty+Sweet Series 2: Raisins

I have a confession to make: I don't like macarons. I find them cloyingly sweet as a whole, and the shell, traditionally made of almond meal, leaves quite a lot to be desired in the taste department. Maybe it is owing to my unrefined palate that I was unable to rave about macarons in the frenzy that some of the other baker-bloggers could and had. Or perhaps you can blame it on my lack of appreciation for the subtlety and elegance of the French almond-based confection. But before you flog me, I want to tell you something. First, I know I am not the only one. Second, I have finally found a macaron I am in love with.


I cannot remember my first introduction to the walnut, probably because it was so forgettable--I could almost be certain it was out of a supermarket pack; in other words, bitter, stale and of poor quality. Because otherwise, how could the memory of popping a fresh walnut along with a plump raisin into my mouth, one Saturday morning a few months ago, be etched so distinctly in my brains and my palate? I could not even remember what compelled me to buy those walnuts and raisins that day, or why I chose to go to that Iranian vendor to purchase them, instead of the other places scattered across the market.


Ever since then, I have been dreaming up things I would make with walnuts and raisins. Maybe it was why I suggested to Mallory that we pick raisins as the theme of the second Salty+Sweet series. Or maybe it was because no one ever does give the poor raisins any credit at all, despite all that they contribute to mankind. I was in pre-school the first time I ate raisins;my mother bought one 6-pack Sun-Maid Raisins for my after-school snack. They were oh-so-small, perfect for my (then) tiny hands and fingers and mouth. But I liked them because they were sweet. Enough said. Then I stopped eating them for years, until I bought a bag of them at the same time I bought those walnuts from that Iranian vendor. So it seems a shame to break up such an excellent marriage.


I made two batches of macarons---one where I completely replaced the almonds with walnuts, and another where I went half and half. Not that I have anything against almonds, but the all-walnut macaron won hands down, due to having a more pronounced walnut taste, but with none of the astringent undertones which came from the tannins.

But a macaron is not a macaron without its filling, is it? I wanted to feature the raisins prominently in the filling, and Mallory happened to mention rum and raisin ice cream. So rum and raisin ganache it is! While they tasted really good separately, I got a little anxious about how they were going to fare together. Turns out I had nothing to worry about.

As with the first Salty+Sweet Series, there is a prize to be won. My partner-in-crime Mallory chose this cheeky gift as a tribute to this month's theme. To stand a chance to win, you have to comment on both mine and Mallory's blog. The winner will be announced in one week, so you have until then. Good luck!!



Walnut Macarons with Rum and Raisin Ganache

140g walnuts
170g icing sugar
3 large egg whites
50g caster sugar

In a food processor, pulse together walnuts and icing sugar. Sift into a clean bowl. Whisk egg whites in a stand mixer until foamy, then add the caster sugar in three additions until a shiny meringue is achieved. Fold the icing sugar/ground walnuts mixture in 3 batches, and be very careful not to overmix, otherwise the batter would spread too much when piped.* Pipe the batter onto a baking paper/silicon mat-lined baking tray, leaving a 5cm gap in between each macaron. Gently rap baking tray on the counter to get rid of air bubbles. Leave to dry out for about one hour, or until macarons form a skin and are no longer sticky to the touch, before baking at 150 degree Celsius for 15 minutes.


Rum and Raisin Ganache

60g raisins (I used a mixture of raisins and sultanas), pureed with 75g of water
25g rum
180g white chocolate

Heat rum and raisin puree in a saucepan until boiling. Add white chocolate, leave to stand for 1 minute, then whisk to obtain an emulsion. Transfer to a shallow bowl, cover surface directly with clingfilm and refrigerate overnight. Before using, heat ganache in microwave in 2 5-second bursts. Transfer to a stand mixer, and whisk on high speed for 30 seconds.


*I am by no means an expert in macaron making. For more detailed instructions on making macarons, please visit macaron goddess Helen's website, where I myself went to learn the dark arts of macaron making. I also emailed my lovely friend /uber pastry chef Y for some guidance during the creation of these deviations. As long as you ask nicely, I'm sure she wouldn't mind helping you out with your macaron problems.