Cook Book Challenge: Week 26

FThis week sees me get over the half way mark with this potion of the cook book challenge: next up to the plate is Matt Moran's "When I Get Home". Matt Moran is of course the head chef of ARIA, located at the very doorstep of the Sydney Opera House. He became a household name with his continued involvement in MasterCher Australia, and is loved for absolutely scaring the figurative pants of contestants. He's a great chef, his dishes are always drool-worthy, and his book is no exception. 

For the second week in a row, I got to tackle a dish I've been promising to make my boyfriend for over half a decade (wow, way to make us sound old). There were two desserts that fit the bill, actually, the other being bombe alaska, but I had to skip that at the first line: "This recipe requires an ice cream machine". Neeext.

Bread and Butter Pudding

Cinnamon Twists

Cinnamon is definitely one of my favourite things on the entire planet. Any excuse to incorporate it into food is a welcome one. For it the be the hero of the dish, so much the better.

I've been wanting to try these for ages, but every time I went to make them, I wouldn't have enough sour cream. When I went shopping and bought sour cream, I could never remember what I wanted it for so would use it for dinner instead. Rinse. Repeat.

This time I remembered. Yay! Now I can finally share them with you.

Come on little miss and do the twist…

Cook Book Challenge: Week 25

This week's cook book challenge comes for the 4th book in this mini series. It's called "Grossi Florentino – Secrets and Recipes". Named after Guy Grossi's restaurant, this book was composed by its head chef as well and the journalist, Jan McGuinness. While the mini version of this book offers none of the history penned by McGuinness in the full version, there's more than enough recipes to peruse through.

There's a lot to love in this book: something that made choosing a recipe really hard. It's packed full of the from-scratch pasta recipes you would expect, as well as some gorgeous meat dishes and more than a few delicious desserts.

White Chocolate Cheesecake

Majora’s Mask Cake

This is something I'd been wanting to do for ages, but with final assignments and exams and field work to be done, baking was just not something I had time for – let alone cake decorating.

Last week I finished my final assignments and finally got time to do this. If you are a fan of the Zelda franchise, or even just a Nintendo64 kid, you'll know what this is.

This is Majora's Mask from the Legend of Zelda game of the same name. It is a powerful, ancient mask that harnesses a great, evil power. It was used by an ancient tribe in their hexing rituals until they sealed it away because of this power. It was recovered by a mask salesman, then subsequently stolen from him by a mischievous imp, called the Skull Kid, intending only to have a bit of fun with it. He is quickly consumed by the mask's power and, through the Skull Kid, Majora seeks to destroy Termina by bringing the moon down upon it.

For a lot of Zelda fans, this is their favourite game. It's not mine – I was too disappointed at the time that they re-used so much from Ocarina of Time to be completely blown away by it the same way I was with OoT. But that's not to say I didn't, and still don't, love every minute of playing it. I was sold at getting to ride Epona as a foal. But really, what's not to love?

Eventually, I plan on making my way through all the masks of the game in cupcake form. The final products will be irregular thanks to my research and the impending thesis I need to write, but I'm determined to finish this project in its entirety.

For now, here is the most important mask from the game.

Lots more Majora, with progress pictures…

Sammy’s Heart-Shaped Cookies

Last Christmas I received a Christmas card with these two beautiful canines gracing the front of it. I keep every card I ever receive, but this one is definitely among my most cherished. This is Sam and Bonnie, my lovely friend Anna's furbabies.

A fortnight ago, she received the terrible news that brave Sammy had lost his battle with cancer. It had returned with a vengeance and it would be a few short days before she would have to say goodbye.

Having had to say goodbye to a furbaby of my own three years ago this November, I know too well what a difficult time it is. Not just for us who are left behind, but for our loved one as well. It can be a stressful and confusing time for them, unable to really understand what's happening to them. There's nothing any of us can do but shower them with love. No doubt, Sammy got loads of it at the hands of Anna and family.

I felt pretty helpless, but if I could do anything to make his final days a little extra cheerful, I would jump at the chance. I dropped the assignment I was working on and hit the kitchen to make some canine treats for beautiful Sammy.

I’d like to share them with you and your furbaby…

Cook Book Challenge: Week 24

This week for the Cook Book Challenge, I actually remembered to grab the book from the right side of the pile. This is the third book in the mini-series: Donna Hay's "Seasons".

This is a lovely little book split into 4 sections: one for each season. Its contents page is similarly divided, and I love the ease of access and quick reference to recipes this gives you. I had such a hard time choosing a recipe. Even confining myself to the winter section didn't work very well. But I eventually settled on a winter warmer, even though it came from the Autumn chapter.

Apple Puddings with Butterscotch Sauce…

Daring Bakers Challenge: Going Batty for the Jubilee

This was my second month partcipating in the Daring Bakers challenge and it didn't disappoint. Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

As with the challah, I'd never herd of a Battenburg Cake before, much less eaten one. I love being able to learn about something completely new.

Normally I would try a unique variation of a classic recipe given, but Mandy's classic Battenburg looked so lovely. Besides I love almond buttercake, and loved the symbolism behind the pink and white squares said to represent the four princes of Battenburg. Classic it is.

Plenty more under the cut…

Joconde Imprime with Bumble Bee Mousse Entremet

I've been wanting to try a joconde imprime for years. I'd always been a bit intimidated by it, so I filed it under O for "one day" and never gave it any serious thought. But when this months theme challenge on was "layers", I knew it was high time I gave this a go. I'd been looking for an excuse to do another honeycomb topper anyway and had been searching for the perfect dessert to do it with.

I knew I wanted the joconde to be patterned with chocolate stripes, but it was the entremet I couldn't decide on. There were just so many options. I'd tried a dessert with chocolate mousse and layers of honeycomb before, but the honeycomb dissolved and the beautiful layers I'd imagine became one disjoined, albeit delicious, mess. I was chatting to my boyfriend about this first world dilemma when he said, "What about bumble bee mousse?"

I felt like I was in my very own Old El Paso commercial. 

Genius

He’s not just a pretty face…

Trio of Custard

After making the mini pavlova, I had 6 egg yolks to cull. So I made a carbonara for dinner and turned to custard for dessert.

A couple weeks ago when shopping for something else, I found this cute little platter set on sale for $15. I was dying to use it for something, so it seemed the perfect excuse.

I love me some crème brûlée, and my boyfriend is a custard-loving fiend, so I decided to have some fun with our various favourites.

Three times the deliciousness…

Cook Book Challenge: Week 23

I've been a little quiet on the blogging front this week. I've been finishing off my final assignment for my last subject ever. Now I just have to finish off the research component of my course and I'll have a piece of paper declaring I have mastered science. Exciting. But scary.

While I've not been blogging, I've still been cooking. The masses always have to be fed, y'know. I've got lots to show you guys.

So now that I have time to take a breather, it's time for another cook book challenge post!

I didn't realise until doing this blog post that I took this weeks book from the wrong end of the pile. Now it's out of order. Ah! My OCD! *flail*

It's no secret that I love baking more than anything else in the kitchen. So a whole book on baking is always welcome. This week's book is Belinda Jeffrey's "Mix and Bake". 

Crunchy Peanut Butter and Sea Salt Bisuits…